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                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 2 tsp whiskey
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 9 inch pie crust
                                                                  • Yes No 1/4 cup diced semisweet chocolate
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1.4 oz heath candy
                                                                  • Make pudding: Melt butter in a pan over medium heat, stir in dark brown sugar and salt and cook, stirring constantly, 3 minutes. Remove from heat. In a small bowl, whisk cornstarch and 1/2 cup milk until smooth, then whisk in egg yolks.
                                                                  • Whisk remaining milk into brown sugar mixture, then whisk in cornstarch mixture. Return pan to medium heat and bring to a boil, whisking often. Reduce heat to low; simmer, whisking constantly, until pudding thickens slightly, about 1 minute (it will thicken more as it chills). Remove from heat; stir in whiskey and vanilla. Transfer to bowl; cover with plastic wrap, pressing wrap directly onto surface of pudding. Chill at least 8 hours or overnight.
                                                                  • Make pie: Preheat oven to 375°F. Line interior of crust with parchment; fill with dried beans or pie weights, pushing beans or weights up against sides of parchment. Bake for 20 minutes. Remove parchment and weights, prick crust all over with a fork and bake until crust is deep golden brown, 10 to 15 minutes longer. Sprinkle chocolate in crust, let melt, then spread in a thin layer. Transfer to a rack and let cool completely.
                                                                  • Assemble pie: With an electric mixer at medium speed, beat cream with sugar and vanilla until it holds stiff peaks. Spoon pudding into crust, top with whipped cream, and garnish with chopped Heath bar. Refrigerate for 1 hour before serving.
                                                                  Yields: 10servings
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heath
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Heath
                                                                  • Yes No
                                                                    Minute

                                                                  Often referred to as the Prophet Muhammad's favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices (although we found store-bought, toasted roti to work just as well). To make the preparation easier, have your butcher cut the lamb into pieces. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 3 lb bone in lamb shoulder
                                                                  • Yes No 2 tbsp bzar
                                                                  • Heat oil in an 8-qt. Dutch oven over medium-high heat. Season lamb all over with spice mix; working in batches, add lamb to pot and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer lamb to a plate and set aside. Add cloves, chiles, and onion to pot, and cook, stirring occasionally, until onion is soft and begins to caramelize, about 10 minutes. Add garlic and ginger, and cook, stirring, until fragrant, about 2 minutes. Add cumin, pepper, cardamom, tomatoes, and bay leaves, and cook, stirring, until tomatoes are soft, about 2 minutes. Return lamb to pot, along with any drippings that accumulated on the plate. Add the potatoes, carrots, zucchini, peppers, and 12 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, until lamb is tender, about 1 1/2 hours; season with salt and pepper.
                                                                  • Line a large, deep serving dish with roti flatbread, and using a slotted spoon, arrange meat and vegetables over flatbread in dish. Pour liquid into a large serving bowl and serve on the side.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  The Ultimate Brownie is my absolute favorite brownie. It is tall like a cakey-brownie, but is dense like a fudgy-brownie. I'm sure it will be one of your favorite brownie recipes too. Don't View This Larger Image If You're Hungry Step by Step Photo Instructions

                                                                  Ingredients
                                                                  • Yes No 8 1 oz squares of unsweetened chocolate
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 5 egg
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 cup chopped pecan
                                                                  • Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.
                                                                  • Bake Ultimate Brownies for 35-40 minutes. (Don't over bake.) Cool and frost if desired, but that is not necessary.
                                                                  • ** It's not required, but this is when it's very nice to own a stand mixer.
                                                                  • This is one of the best brownie recipes.
                                                                  • Jazz-up your favorite brownie recipe or mix with these recipes that are Beyond Normal Brownies.
                                                                  Yields: 24servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake

                                                                  This is one of those dishes that?s really exciting to eat ? the flavors are really fragrant and light. Steamed fish and rice is always a winner, especially with Thai flavors. If you?ve got a good fishmonger, using other fish like red snapper, shrimp or squid to mix things up a bit is a great idea. It?s easy to put together and loads of fun to serve the tray at the table.

                                                                  Ingredients
                                                                  • Yes No 2 bunches of fresh cilantro, and stalks
                                                                  • Yes No 2 thumb sized pieces of fresh ginger
                                                                  • Yes No 3 cloves of garlic, 2 fresh red chillies
                                                                  • Yes No 2 tsp 2 teaspoons sesame oil
                                                                  • Yes No 6 tbsp 6 tablespoons soy sauce juice and 2 limes
                                                                  • Yes No 1 x coconut milk
                                                                  • Yes No basmati rice sea salt and freshly ground
                                                                  • Yes No black pepper
                                                                  • Yes No 4 sea bass fillets
                                                                  • Yes No handful pinboned and a of sugar snap
                                                                  • Yes No peas
                                                                  • Yes No a of spring onions, outer
                                                                  • Yes No 1–2 fresh red chillies, and 1 lime
                                                                  • This is one of those dishes that’s really exciting to eat – the flavors are really fragrant and light. Steamed fish and rice is always a winner, especially with Thai flavors. If you’ve got a good fishmonger, using other fish like red snapper, shrimp or squid to mix things up a bit is a great idea. It’s easy to put together and loads of fun to serve the tray at the table.Preheat the oven to 400°F. In a food processor or blender, whiz up the cilantro stalks, half of the cilantro leaves, the ginger, garlic, halved chillies, sesame oil, soy sauce, lime juice and zest and the coconut milk. This will give you a lovely fragrant Thai-style paste.Cook your rice in salted, boiling water until it’s just undercooked, then drain it in a colander. Scoop it into a high-sided roasting tray. Pour your Thai paste over the rice and mix it in well, then shake it out flat. Lay the sea bass filets on top, scatter over the sugar snap peas, then cover the dish tightly with aluminum foil and put it in the preheated oven for around 15 minutes. Remove the foil and sprinkle over the spring onions, the sliced chili and the other half of the cilantro leaves. Divide between your plates with a wedge of lime.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 black peppercorn
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 lb skinless chicken breast halves
                                                                  • Yes No 3/4 3 oz cup shredded monterey jack cheese
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat extra sharp cheddar cheese
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2/3 cup 2% reduced fat milk
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 cup egg substitute
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 11 oz tomatillos
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 2/3 cup non-fat sour cream
                                                                  • To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
                                                                  • Preheat oven to 375°.
                                                                  • Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
                                                                  • To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
                                                                  • To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
                                                                  • Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 enchiladas and about 2 1/2 tablespoons sour cream)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/4 cup cocoa powder
                                                                  • Yes No 2 cup flour
                                                                  • Yes No fudge frosting
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Combine first four ingredients. Stir in sour cream and beaten eggs. Melt butter in saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to boil, whisking constantly. Remove from heat. Stir cocoa mixture into flour mixture. Pour into lightly greased 15x10" jellyroll pan. Bake at 325 degrees 20-25 min or til toothpick comes out clean. Spread fudge frosting over warm cake.
                                                                  • Fudge Frosting:
                                                                  • /2 cup butter/margarine
                                                                  • /3 cup milk
                                                                  • /4 cup cocoa
                                                                  • one pound package powdered sugar
                                                                  • tsp. vanilla extract
                                                                  • Melt butter in saucepan over medium heat. Whisk in milk and cocoa and bring to boil. Remove from heat. Gradually add powdered sugar, stirring til smooth. Stir in vanilla extract.
                                                                  • Peanut Butter Version:
                                                                  • Omit sour cream and substitute 1.5 cups creamy peanut butter and 1/2 cup buttermilk. Garnish with halved Reese's if desired.
                                                                  Cuisine:YesNotexas
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    reese's
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Reese's

                                                                  Risotto must be served immediately so you can best savor its rich creaminess. With this version containing seafood, there's just enough for two healthful portions. Complete the meal with a salad, bread, and crisp white wine.

                                                                  Ingredients
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 8 oz clam juice
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 1/2 cup arborio rice
                                                                  • Yes No 1/8 tsp saffron
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup grape tomato
                                                                  • Yes No 4 medium oz shrimp
                                                                  • Yes No 4 oz bay scallop
                                                                  • Yes No 2 tbsp whipping cream
                                                                  • Yes No parsley
                                                                  • Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
                                                                  • Melt butter in a large saucepan over medium heat. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
                                                                  • Stir in tomatoes; cook for 1 minute. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally. Remove from heat; stir in cream. Sprinkle with parsley, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  To give this creamy bean dip its fresh herbal flavor, Jim German, owner of the Jimgermanbar in Waitsburg, Washington, drizzles it with olive oil blended with lovage leaves. Since lovage isn't always easy to find, a combination of parsley and celery leaves can mimic its flavor.

                                                                  Ingredients
                                                                  • Yes No 1 cup navy bean
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1 cup celery leaves
                                                                  • Yes No pita chips
                                                                  • In a medium saucepan, cover the beans with 2 inches of water. Add the garlic, thyme and bay leaf and bring to a boil. Simmer the beans over low heat, stirring occasionally, until tender, about 2 hours. Add more water as necessary to keep the beans covered by 2 inches.
                                                                  • Drain the beans and reserve the garlic and 1/3 cup of the cooking liquid. Transfer the beans, garlic, cooking liquid and 1/4 cup of the olive oil to a food processor and puree. Season with salt and pepper.
                                                                  • In a mini food processor, combine the parsley and celery leaves with the remaining 1/2 cup of olive oil and puree. Season with salt and pepper.
                                                                  • Transfer the white bean dip to a shallow bowl and make a well in the center of the dip with the back of a spoon. Pour the parsley oil into the well and serve with flatbread or pita chips.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 10
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Yucca, sometimes called cassava, is a starchy root that grows in very warm climates and makes supercrunchy chips. To remove the tough outer skin, use a sharp, heavy knife rather than a peeler.

                                                                  Ingredients
                                                                  • Yes No canola oil
                                                                  • Yes No 4 3 lb cassava
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No salt
                                                                  • In a large pot, heat 1 1/2 inches of oil to 350. Set 2 paper towel-lined baking sheets near the stove. Working in batches, add the yucca to the oil; stir gently to separate the slices. Fry the yucca until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to the paper towels to drain.
                                                                  • In a bowl, toss the yucca chips with the Wild Game Rub and the cheese. Season the chips with salt and serve.
                                                                  Yields: 10
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 3 cinnamon stick
                                                                  • Yes No 3 star anise
                                                                  • Yes No 1/2 cup dark rum
                                                                  • Yes No 8 firm, ripe bananas
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2/3 cup cocoa powder, unsweetened
                                                                  • Yes No 3 tbsp instant espresso powder
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 oz semisweet chocolate
                                                                  • Yes No turbinado sugar
                                                                  • Yes No 3 pint coffee ice cream
                                                                  • Yes No cream and nuts
                                                                  • In a large saucepan, combine 2 quarts of the water with the brown sugar, cinnamon sticks and star anise and bring to a boil, stirring to dissolve the sugar. Remove from the heat. Add the rum and bananas and let stand for 4 hours.
                                                                  • Meanwhile, in a medium saucepan, whisk the remaining 1 cup of water with the granulated sugar, cocoa powder and espresso powder and bring to a boil. Whisk in the cream and simmer over low heat, stirring occasionally, until thickened, about 40 minutes. Stir in the chocolate until melted. Remove from the heat; keep warm.
                                                                  • Light a grill. Drain the bananas and pat dry with paper towels. Put the turbinado sugar in a shallow bowl. Cut each banana in half lengthwise; dip each half in the sugar to coat evenly. Grill the bananas over a hot fire until they are richly caramelized, about 1 minute per side.
                                                                  • Transfer 2 banana halves to each of 8 bowls. Place 3 scoops of ice cream in each split banana and top with 1/4 cup of the mocha sauce. Dollop whipped cream over the splits, top with the nuts and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute

                                                                  Let loved ones know you care this Valentine's Day with a smooch-worthy strawberry ice cream sandwich.

                                                                  Ingredients
                                                                  • Yes No 4 2 oz raspberry sorbet
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp milk
                                                                  • Evenly spread ice cream or sorbet in a 9-by-13-inch rimmed baking sheet; transfer to freezer and freeze until solid.
                                                                  • In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
                                                                  • Preheat the oven to 350 degrees. Roll dough out on a nonstick baking mat, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Transfer to freezer for 30 minutes.
                                                                  • Cut dough using a 4 1/2-inch lip-shaped cookie cutter. Place lips on a parchment-lined baking sheet. Using a small sharp knife, cut a small lip-shaped opening in the center of half the cookies; these will be the tops of the sandwiches. Transfer to oven and bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
                                                                  • Remove ice cream from freezer. Using lip-shaped cookie cutter, cut out ice cream and place on underside of one of the bottom cookies. Place a top cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.
                                                                  Yields: 20
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp celery seed
                                                                  • Yes No 1/4 tsp dijon mustard
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup roasted almond oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 1/2 cup celery leaves
                                                                  • Yes No 1/4 cup salted roasted almonds
                                                                  • Yes No 1 lb king oyster mushrooms
                                                                  • Yes No 2 12 oz cup green grape
                                                                  • Yes No 2 head butter lettuce, leaves
                                                                  • Yes No 2 cup celery
                                                                  • In a small bowl, whisk the vinegar with the lemon juice, celery seeds, mustard and half of the garlic. Gradually whisk in 1/4 cup of the olive oil and the almond oil until emulsified. Season the dressing with salt and pepper.
                                                                  • In a mini food processor, combine the remaining garlic with the parsley, celery leaves and almonds and pulse until finely chopped. Add another 1/4 cup of the olive oil and puree to a chunky paste. Season the pesto with salt and pepper.
                                                                  • Light a grill. Brush the mushrooms with oil and season with salt and pepper. Grill over high heat, turning once, until tender and browned, about 5 minutes. In a bowl, toss the grapes with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill over high heat until the skins begin to blacken in spots, about 3 minutes; line the grill with perforated foil if the grapes will fall through. Transfer the grapes and mushrooms to a large bowl and toss with the pesto.
                                                                  • Arrange the lettuce leaves on a platter and drizzle with half of the dressing. Spoon the mushroom-and-grape salad onto the lettuce. Toss the celery with the remaining dressing, spoon it on top and serve.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 firm hass avocado, pitted and skin left on
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 tomatillo
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Thread the avocado, onion, tomatillos, garlic, jalapeño and chile onto skewers. Brush the kebabs with oil and grill over high heat, turning occasionally, until the vegetables are charred in spots, about 15 minutes; let cool slightly. Remove the ingredients from the skewers and transfer them to a blender.
                                                                  • Add the cilantro, water, and lime juice. Puree until smooth and season with salt.
                                                                  Yields: 2 ¼cups
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree

                                                                  The chicken is sliced and served over a bed of dressed greens, creating a dinner salad.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup italian style bread crumb
                                                                  • Yes No 1/2 2 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 6 canned artichoke hearts
                                                                  • Yes No 1 red bell pepper, roasted
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 qt water
                                                                  • Yes No 6 cup mesclun
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Combine first 5 ingredients in a medium bowl; stir until well blended.
                                                                  • Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and 1/8 teaspoon pepper.
                                                                  • Divide artichoke mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.
                                                                  • Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knots. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining breast halves.
                                                                  • Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.
                                                                  • Combine greens, juice, olive oil, and remaining 1/8 teaspoon pepper in a large bowl; toss well. Place about 1 cup greens mixture on each of 4 plates. Top each serving with 1 chicken breast half.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  German Schmalz, or Griebenschmalz is most often used as a bread spread, instead of butter. While it sounds strange to the uninitiated, a layer of Schmalz, sprinkled with salt, on top of fresh, German bread is heavenly. Schmalz is used layered over potted meats, stirred into cabbage dishes, and for browning onions. Often eaten with the cracklings left in, Schmalz can be flavored with apples and onions as well. Schmalz is better than bacon fat for many things because it does not add salt to a dish. Makes 1 - 2 cups

                                                                  Ingredients
                                                                  • Yes No 2 lb fat trimmings from pork
                                                                  • Yes No 1 apple
                                                                  • Yes No 1 onion
                                                                  • Yes No salt
                                                                  • Cut fat trimmings into small pieces (1/4 inch square). They may still have a little meat on them. Place them in a large pan over low to medium heat. You may use a lid at any time to help them heat up. Do not use a non-stick pan.
                                                                  • Heat and stir until the trimming start to melt. Continue to heat and stir for an hour or more, until the pieces turn into brown cracklings ( Grieben ).
                                                                  • If you are adding the apple and onion, peel both, chop fine and add at this time. Keep cooking the fat until the apple starts to turn golden brown, 15 minutes or more. You may add salt, if you wish, but it is usual to salt the dish or bread just before consumption.
                                                                  • Pour into a crock, do not use glass as the hot fat could burst it. If you would like smooth Schmalz, pour it through a sieve or even cheesecloth, to remove all browned bits. Cool completely.
                                                                  • Keep the lard in a cool spot. It will keep for many weeks.
                                                                  • You may want to save the cracklings to use in soups or bean pots. Freeze them in a zipper bag about an inch thick and you can break off what you need.
                                                                  Cuisine:YesNojewish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    zipper bag

                                                                  A little hot, slightly citrusy, and nice and chocolaty, these popcorn balls have flavor that just won’t quit. Special equipment: You’ll need a reliable candy/fat thermometer for this recipe. We like this one by CDN

                                                                  Ingredients
                                                                  • Yes No 9 cup plain popcorn
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup light corn syrup
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 tsp distilled white vinegar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 medium orange
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
                                                                  • Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar has dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in butter, cocoa, orange zest, cayenne, and vanilla until melted and smooth.
                                                                  • Immediately drizzle sugar mixture over popcorn. Stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
                                                                  • Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.
                                                                  Yields: 6(3-inch) popcorn balls
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  "I love to make this salad with my son," says Mehmet Gürs. "It's so easy and it can get quite messy, which is fun for a four-year-old." The healthy cracked-wheat salad contains diced, just-tender roasted carrot, red onion and bell pepper, and little pieces of cucumber. Gürs also stirs in tomato paste, which adds richness and sweetness.

                                                                  Ingredients
                                                                  • Yes No 2 coarse cup bulgur
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/2 medium cucumber
                                                                  • Yes No crushed red chili pepper
                                                                  • Preheat the oven to 400°. In a large bowl, cover the bulgur with the hot water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 20 minutes.
                                                                  • Meanwhile, on a large rimmed baking sheet, drizzle the zucchini, carrot, onion and bell pepper with 2 tablespoons of the olive oil. Season with salt and pepper and toss well. Roast for about 15 minutes, until the vegetables are slightly softened; let cool.
                                                                  • Fluff the bulgur with a fork. Stir in the tomato paste. Fold in the roasted vegetables, lemon juice, cucumber and the remaining 2 tablespoons of olive oil. Season with salt, black pepper and crushed red pepper. Serve at room temperature or slightly chilled.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Hazelnut Baklava
                                                                   3 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1 lb hazelnut
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 lb phyllo dough
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Preheat the oven to 350°. Butter a 9-by-13-inch baking dish. Spread the hazelnuts on a rimmed baking sheet and bake until fragrant and the skins blister, about 12 minutes. Transfer the hazelnuts to a kitchen towel to cool completely. Rub the nuts together in the towel to loosen the skins; don't worry if some aren't totally peeled. Transfer the peeled hazelnuts to a food processor, add 1/4 cup of the sugar and pulse until finely chopped.
                                                                  • Set the phyllo dough on a work surface and cut the stack in half crosswise; you should have 2 stacks of 8-by-12-inch rectangles. Cover 1 stack of phyllo sheets with a lightly damp paper towel and plastic wrap. Layer the remaining phyllo in the prepared baking dish, lightly brushing each sheet with melted butter. Spread the finely chopped hazelnuts over the phyllo in an even layer. Cover with the remaining phyllo, lightly brushing each sheet with melted butter and saving the nicest 2 or 3 sheets for the top layer. Brush the top of the baklava evenly with butter and press lightly to compact it.
                                                                  • Using a ruler and a sharp paring knife, cut the baklava lengthwise into 2-inch strips, then cut the strips on the diagonal to form diamonds.
                                                                  • Bake the baklava until golden, about 25 minutes. Turn the oven down to 300° and continue baking until the baklava is browned, about 30 minutes longer. Transfer the baking dish to a rack. Run the knife through the cuts to make sure the diamonds are separated.
                                                                  • In a small saucepan, combine the remaining 1 3/4 cups of sugar with the water and bring to a boil. Simmer for 5 minutes, stirring to dissolve the sugar. Stir in the lemon juice. Pour the hot syrup evenly over the baklava and let cool for at least 1 hour before serving.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 13
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 30 min., Bake: 10 min., Cool: 30 min., Stand: 35 min., Freeze: 3 hr.

                                                                  Ingredients
                                                                  • Yes No 1/2 18 oz reduced fat cream filled chocolate sandwich cookies
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 qt low fat strawberry frozen yogurt
                                                                  • Yes No 1 16 oz fresh strawberries, hulled
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No slice garnishes, fresh strawberry slices, edible flowers, strawberry sauce
                                                                  • Preheat oven to 350°. Process cookies and butter in a food processor until finely chopped. Firmly press mixture on bottom and up sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
                                                                  • Let frozen yogurt stand at room temperature 20 minutes or until slightly softened.
                                                                  • Process strawberries, powdered sugar, and mint in food processor until strawberries are pureed, stopping to scrape down sides as needed.
                                                                  • Place frozen yogurt in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into yogurt until smooth. Spoon mixture into prepared crust. Freeze 3 hours or until firm. Let stand at room temperature 15 minutes before serving. Garnish, if desired.
                                                                  • Note: We tested with Publix Low Fat Strawberry Frozen Yogurt and Reduced Fat Oreo cookies.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Although so moist and seemingly rich you can eat it unadorned, we recommend trying this pound cake topped with our quick cherry sauce.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 cup whole wheat pastry flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 8 oz neufchâtel cheese
                                                                  • Preheat oven to 325° F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
                                                                  • Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.
                                                                  • Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.
                                                                  • Beat butter and Neufchatel in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.
                                                                  • Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.
                                                                  • Ingredient Note: For this recipe, be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat.
                                                                  Yields: 24
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread

                                                                  Prep: 10 min., Cook: 8 min. per batch

                                                                  Ingredients
                                                                  • Yes No 1 lump, 8 oz fresh crabmeat
                                                                  • Yes No 3 grain white bread
                                                                  • Yes No 1/3 cup light mayonnaise
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 tsp Old Bay Seasoning
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No salt
                                                                  • Yes No garlic chive sauce
                                                                  • Yes No slice garnish, lemon slices
                                                                  • Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)
                                                                  • Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).
                                                                  • Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.
                                                                  • Note: For testing purposes, we used Sara Lee Soft & Smooth Whole Grain White Bread.
                                                                  • Note: Nutritional analysis does not include salt to taste.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 16cakes (serving size: 1 cake and 1 tbsp. sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    sara lee
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    Sara Lee
                                                                  • Yes No
                                                                    AMP

                                                                  Lithuanian Potato-Meat Dumplings are known as zeppelins - cepelinai - because of their shape. These are hearty affairs that take some time to make but are well worth the effort. There are also potato-cheese cepelinai. Here is a larger picture of Lithuanian Cepelinai and the steps for making potato-meat dumplings. Makes 6 servings of Lithuanian Potato-Meat Dumplings

                                                                  Ingredients
                                                                  • Yes No 8 large idaho potato
                                                                  • Yes No 2 large idaho potatoes, and riced
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/3 1/3 lb lb pork, 1/3 pound beef, 1/3 pound veal
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 lb bacon
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No black pepper
                                                                  • In a large bowl, mix all the meat ingredients thoroughly. Refrigerate until ready to use. Add a drop or two of lemon juice to the grated potatoes so they don't turn brown. Place them in a fine-mesh cheesecloth or cotton dish towel and twist over a large bowl to get rid of the excess water. Pour off the water, reserving the potato starch at the bottom of the bowl. Unwrap the cheesecloth and place potatoes in bowl with the potato starch you reserved from the bottom of the bowl. Add the riced boiled potatoes, grated onion and salt. Mix well. Put a large stockpot of water on to boil. To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand. Place 1/4 cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are gone. Carefully lower dumplings into salted, boiling water to which 1 tablespoon of cornstarch has been added (to prevent dumplings from falling apart). Make sure water returns to the boil and continue boiling for 25 minutes. Remove dumplings, drain briefly on a clean dish towel and place on a heated platter. While dumplings are boiling, make the gravy. Fry the bacon and onion until tender. Drain and combine with sour cream and black pepper. Thin with 1-2 tablespoons milk if necessary. Drench dumplings with gravy or pass it in a gravy boat at the table.
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 2 red plums, pitted
                                                                  • Yes No 1 cup raspberry
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 2 tbsp unsalted pistachio
                                                                  • Yes No 3 1 tbsp mint
                                                                  • Toss plums, raspberries, and blueberries with sugar, orange juice, and cinnamon; let stand 15 minutes. Serve sprinkled with pistachios and mint.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Frying whole spices to release their flavor?a technique known in many parts of India as baghar?is crucial to making this dish, as well as most of the Gujarati specialties.

                                                                  Ingredients
                                                                  • Yes No 2 tsp hot paprika
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 2 tsp black mustard seed
                                                                  • Yes No 1/8 tsp asafoetida
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 1 medium cauliflower
                                                                  • Yes No 3 plum tomato
                                                                  • Yes No kosher salt
                                                                  • In a bowl, combine paprika, coriander, and turmeric; set aside.
                                                                  • Heat oil in a 4-qt. saucepan over high heat. Add mustard seeds and asafetida; cook until fragrant, about 3 minutes. Add reserved spice mixture, chiles, cauliflower, and 1/4 cup water and cook until tender, 5–6 minutes.
                                                                  • Lower heat to medium, add tomatoes, and season with salt; cook, covered, until softened, about 2 minutes.
                                                                  • SERVES 4
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 8 small buttery dinner rolls
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 granny smith apple
                                                                  • Yes No several dashes hot sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1 1/2 cup shredded gruyère cheese
                                                                  • Preheat the broiler. Spread the cut sides of the brioche with the truffle butter and set on a baking sheet, cut sides up. Broil the rolls 6 inches from the heat, until toasted. Reduce the oven temperature to 400°.
                                                                  • In a large bowl, mix the mayonnaise, red onion, parsley, lime juice, apple and hot sauce and season with salt and pepper. Fold in the crabmeat.
                                                                  • Set the top halves of the rolls aside. Top the bottoms with the crab salad and sprinkle with the Gruyère. Bake in the upper third of the oven until the cheese is melted. Close the crab melts and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 italian frying peppers
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 lb wild mushroom
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp minced marjoram
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp jalapeño hot sauce
                                                                  • Yes No 4 large egg
                                                                  • Preheat the oven to 400°. On a baking sheet, brush the peppers with olive oil and roast for 20 minutes, turning once, until lightly browned and softened. Transfer the peppers to a bowl, cover with plastic wrap and let cool for 10 minutes.
                                                                  • Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and cook over moderately high heat, stirring, until lightly browned, 4 minutes. Stir in the shallot, garlic and marjoram and cook until fragrant, 2 minutes. Season with salt and pepper and keep warm.
                                                                  • Peel, core and seed the peppers. Transfer the peppers to a blender and puree. With the machine on, add the remaining 3 tablespoons of oil and the hot sauce and puree. Season with salt and pepper.
                                                                  • Bring a large saucepan filled with 3 inches of water to a simmer. Crack each egg into a cup, then slide it into the water. Poach the eggs over low heat until the whites are set and the yolks are runny, 4 minutes. Using a slotted spoon, lift the eggs out of the water and blot them dry.
                                                                  • Spoon the pepper puree onto plates and top with the mushrooms. Set the eggs on the mushrooms, season lightly with salt and pepper and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve

                                                                  This salad is a classic fall pairing of walnuts, blue cheese, and pears, but with a twist: spiced poached fruit. The poaching liquid is also used in the dressing, for twice the spiced flavor. Game plan: Though it’s fine to toss everything together, some ingredients in the salad may get lost in the bottom of the bowl, so we opt for serving it composed (a.k.a. arranged). What to buy: Piccante blue cheese is older than the sweeter dolce variety and has a washed rind that is thicker and drier. The cheese delivers a spicy flavor and strong aroma that complement the vinaigrette. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup fruity red wine
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 medium bay leaf
                                                                  • Yes No 3 1/2 inch rosemary
                                                                  • Yes No 2 medium firm bosc pears
                                                                  • Yes No 1 tbsp poaching liquid
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 5 cup mixed escarole and frisée
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 1 1/2 oz piccante blue cheese
                                                                    For the pears:
                                                                  • Combine all ingredients except pears in a medium saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved, about 8 minutes. Meanwhile, peel pears, leaving stems intact.
                                                                  • When the poaching liquid boils, reduce heat to low and add pears, laying them on their sides so that they are almost completely submerged. Turn the pears occasionally so that they cook evenly and poach until they just give way when pierced with a knife, about 5 minutes. Remove the pan from heat.
                                                                  • Cool the pears in the poaching liquid for 20 minutes, rotate them, and leave for 20 minutes more. Remove the pears from the liquid, cut them in half, core, and cut into large dice; set aside.
                                                                    For the dressing:
                                                                  • Whisk poaching liquid, vinegar, salt, pepper, and sugar in a small nonreactive bowl. While constantly whisking, slowly drizzle in oil until completely incorporated. Season with additional salt and pepper as desired.
                                                                    To assemble the salad:
                                                                  • Place greens in a large mixing bowl, add dressing, and toss to coat.
                                                                  • Divide greens among serving plates. Top with reserved pear, walnuts, and cheese, and serve.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Korean Chicken Soup
                                                                   3 h 30 m
                                                                  Ingredients
                                                                  • Yes No one 3 lb chicken, neck
                                                                  • Yes No 3 1/2 qt water
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 large bay leaf, fresh
                                                                  • Yes No 6 parsley
                                                                  • Yes No 2 thyme
                                                                  • Yes No kosher salt
                                                                  • Yes No 8 thick oz udon noodles
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 lb shiitake mushroom
                                                                  • Yes No 1/4 cup ginger
                                                                  • Yes No one 12 oz firm silken tofu
                                                                  • Yes No 1 cup kimchi
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • In a stockpot, combine the chicken and neck with the water, onion, carrots, celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
                                                                  • Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored. Strain the broth into a clean heat proof bowl and rinse out the pot. Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes. Season with salt.
                                                                  • In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again.
                                                                  • In a large skillet, heat the vegetable oil. Add the mushrooms and cook over high heat, stirring, until golden, about 7 minutes. Scrape the mushrooms into the stockpot and add the udon, ginger, tofu, kimchi, fish sauce and sesame oil. Season with salt and simmer for 5 minutes. Add the chicken and simmer until just heated through. Ladle into bowls and serve.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken

                                                                  Add additional moistness and flavor by replacing the wire roasting rack with a colorful rack of carrots and celery ribs. Tuck in a few sprigs of fresh herbs, some unpeeled whole shallots, and apple slices to enhance the flavor of the chicken.

                                                                  Ingredients
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 2 tsp chopped parsley
                                                                  • Yes No 1 tsp chopped sage
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1 whole chicken
                                                                  • Preheat oven to 450°. Stir together first 7 ingredients.
                                                                  • If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry. Gently loosen and lift skin from breast and drumsticks with fingers. (Do not totally detach skin.) Rub herb mixture evenly underneath skin. Carefully replace skin. Place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan.
                                                                  • Bake at 450° for 30 minutes. Reduce heat to 350°, and bake 45 minutes or until a meat thermometer inserted in thigh registers 180°, covering loosely with aluminum foil to prevent excessive browning, if necessary. Let chicken stand, covered, 10 minutes before slicing.
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup black mustard seed
                                                                  • Yes No 1/2 cup yellow mustard seed
                                                                  • Yes No 1 1/2 cup malt vinegar
                                                                  • Yes No 2 cup dark beer
                                                                  • Yes No 5 tbsp honey
                                                                  • Yes No 1/2 cup dark brown sugar
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp allspice, ground
                                                                  • Yes No 3/4 tsp turmeric, ground
                                                                  • Yes No 1 cup dry ground mustard
                                                                  • In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. Cover and refrigerate overnight.
                                                                  • In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice and turmeric and bring to a boil. Remove from the heat, transfer to a blender and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 5cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  These rich drop cookies taste like chocolate-covered macadamia nut candies. Take care not to overbake the tasty treats; their centers should remain soft and chewy.

                                                                  Ingredients
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1 1/2 cup unsalted roasted macadamia nuts
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 1 cup sweetened dried coconut
                                                                  • In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.
                                                                  • In a large bowl, with an electric mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.
                                                                  • Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.
                                                                  • Bake cookies in a 350° oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes (see notes); if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 42cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook

                                                                  Work quickly when you assemble this sandwich so the chicken and bell pepper retain enough heat from the grilling to melt the cheese. Serve with raw cucumber and carrot sticks for a crunchy side.

                                                                  Ingredients
                                                                  • Yes No 1 8.5 oz thin whole wheat baguette
                                                                  • Yes No 2 8 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup sun dried tomato pesto
                                                                  • Yes No 4 curly lettuce leaves
                                                                  • Yes No 4 0.7 oz slice low fat swiss cheese
                                                                  • Prepare grill.
                                                                  • Cut baguette in half lengthwise. Hollow out top half of baguette, leaving a 1/2-inch border; reserve torn bread for another use. Set aside.
                                                                  • Place chicken breast halves between 2 large sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper.
                                                                  • Flatten bell pepper quarters with hands. Coat chicken breasts and bell pepper quarters with cooking spray; place on grill rack. Cover and grill 8 minutes or until chicken is done and bell peppers are tender, turning once. Place cut sides of baguette halves on grill during last 2 minutes of grilling to lightly toast. Cut each chicken breast in half crosswise.
                                                                  • Spread both cut halves of baguette evenly with pesto. Top bottom half with lettuce leaves, chicken breast halves, bell pepper quarters, and cheese slices. Place top half of baguette on top of cheese. Cut crosswise into 4 equal portions.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1/4 of baguette)
                                                                  • Prep Time: 7 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread

                                                                  Simplicity has never looked so beautiful. A stunning combination of skin-on peaches and heirloom tomatoes of various colors, sizes, and shapes creates a sweet-savory salad that pairs well with grilled pork.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 1/2 lb peach
                                                                  • Yes No 1/4 lb heirloom beefsteak tomatoes
                                                                  • Yes No 1/4 lb pear tomato
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 1 oz cup crumbled feta cheese
                                                                  • Yes No 2 small tbsp basil
                                                                  • Combine first 4 ingredients in a large bowl.
                                                                  • Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                  • Total Time: 19 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle

                                                                  These little bites of pastry filled with dulce de leche are a special treat. I like to make pastelitos de dulce de leche when I have leftover scraps of pastry dough - after rolling out a pie crust, for example. But they are so delicious you will want to make a whole batch of pastry dough dedicated only to these little cookies. It's difficult to keep the dulce de leche from leaking out during baking, but don't worry about it. When the leaking dulce de leche pools around the pastries in the oven, it gives them a delicious candy crunch on the bottom.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 1/4 cup flour
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup dulce de leche
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Make the pastry dough: Add the flour, salt and sugar to the bowl of a food processor and pulse briefly. Add the butter, cut into 1 tablespoon pieces and the cream cheese (also cut into pieces) to the bowl and pulse several times, just until mixture starts to come together. Add the vanilla and pulse twice more briefly. Turn dough mixture out onto a piece of plastic wrap. Bring dough together into a disk, wrap with plastic, and chill for at least 2 hours or overnight. Roll out dough on a floured surface, to a thickness of about 1/4-1/8 inches. Cut dough into 2" squares with a sharp knife. Place a small dab of dulce de leche (a little less than a teaspoon) on half of the squares. To cover the squares with the dulce de leche, wet one finger and run it around the edge of the pastry dough with the dulce de leche. Top it with another square of pastry, and pinch edges together, extending them slightly as you do. Repeat until all of the pastries have "tops". Take a sharp knife and trim the edges of the pastries slighly, so that they are perfect squares. Chill pastries well, at least one hour. Preheat oven to 350 degrees. Mix cinnamon with the brown sugar (I like to use raw cane sugar because it has large granules which sparkle more). Whisk the egg yolk with a teaspoon of water. Press the edges of the chilled pastries together with the tines of a fork, being careful not to pierce the filling. Brush the pastries with egg yolk, and spring with the cinnamon sugar. Bake pastries for 10-12 minutes, until puffed and golden brown. Makes about 25 cookies.
                                                                  Yields: 25cookies.
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1 pint raspberry sorbet
                                                                  • Yes No one 750 milliliter prosecco
                                                                  • In a large bowl, sprinkle the pepper all over the sorbet and fold it in with a rubber spatula. Cover and freeze for about 3 hours, until firm.
                                                                  • Chill 8 champagne saucers. Using a 1/2-ounce ice cream scoop, place 3 scoops of sorbet in each saucer. Pour about 1/3 cup of Prosecco into each saucer.
                                                                  Yields: 8
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour

                                                                  Simple twists make for big flavor in this recipe: a little spice in the roasted vegetables, lentil instead of chickpea hummus, and tangy pomegranate molasses to top everything off. What to buy: Pomegranate molasses is a sour, syrupy liquid that adds a tart note to this recipe. It can be found in Middle Eastern markets and in the Asian section of grocery stores. Whole-wheat lavash comes in a hard, crackerlike form or soft like a tortilla, which is what we use here. Look for lavash in the bread aisle of your grocery store. This recipe was featured as part of our Supercharge with Superfoods and The Most Delicious Sandwiches photo galleries.

                                                                  Ingredients
                                                                  • Yes No 2 medium purple potatoes
                                                                  • Yes No 1 medium sweet potato
                                                                  • Yes No 1 medium yellow squash
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 2 piece wheat lavash
                                                                  • Yes No 3/4 cup red lentil hummus
                                                                  • Yes No 4 tsp pomegranate molasses
                                                                  • Heat the oven to 425°F and arrange a rack in the middle.
                                                                  • Combine potatoes, squash, oil, cumin, salt, turmeric, coriander, cinnamon, and freshly ground black pepper to taste on a baking sheet and toss to evenly coat the vegetables. Spread in a single layer and roast until vegetables are soft and browned, about 20 minutes. Let cool slightly on a rack.
                                                                  • Heat a large cast iron skillet or frying pan over medium-high heat until hot but not smoking, about 5 minutes.
                                                                  • Meanwhile take lavash and cut in half horizontally. Divide vegetables evenly among lavash pieces and dollop 3 tablespoons of hummus on top. Drizzle each wrap with 1 teaspoon of the molasses.
                                                                  • Fold the ends of the lavash into the middle, then roll burrito-style to close completely. Place a wrap in the heated skillet and toast until lavash is crispy on one side, about 2 minutes. Flip and toast the second side. Repeat with remaining wraps and serve.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 4wraps
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 2 tbsp basil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 6 oz reduced fat monterey jack cheese
                                                                  • Yes No 1 fl oz avocado
                                                                  • Yes No tomato
                                                                  • Yes No 8 slice whole grain bread
                                                                  • Mash together 1st 4 ingredients
                                                                  • Put avocado spread on 4 slices of bread.
                                                                  • Add cheese and tomato
                                                                  • Cook like a grilled cheese
                                                                  Yields: 4servings ( serving size: sandwiches )
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill

                                                                  These are the fluffiest, loveliest American-style pancakes ever. My girls ask me for them all the time and I get big brownie points whenever I make them. The recipe couldn?t be easier to remember and what?s brilliant about it is that it works like a charm every single time. You can have fun with it by switching up the fruit; strawberries, apples, blackberries, blueberries and bananas are all delicious in these pancakes so feel free to swap out the pears for any of those. The batter will keep as good as gold in the fridge for a day or two if you have any left over.

                                                                  Ingredients
                                                                  • Yes No 1 cup of self raising flour
                                                                  • Yes No 1 cup of milk
                                                                  • Yes No 1 egg
                                                                  • Yes No a pinch a pinch of sea salt
                                                                  • Yes No 1 pear
                                                                  • Yes No a knobs of butter
                                                                  • Yes No natural yoghurt
                                                                  • Yes No runny honey
                                                                  • These are the fluffiest, loveliest American-style pancakes ever. My girls ask me for them all the time and I get big brownie points whenever I make them. The recipe couldn’t be easier to remember and what’s brilliant about it is that it works like a charm every single time. You can have fun with it by switching up the fruit; strawberries, apples, blackberries, blueberries and bananas are all delicious in these pancakes so feel free to swap out the pears for any of those. The batter will keep as good as gold in the fridge for a day or two if you have any left over. 1. Put the flour, milk, egg and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all then stir it through with a spoon. 2. Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to the hot pan. You’ll need to cook them in batches, cooking them for a few minutes until golden on the bottom, then flipping over and cooking for a few minutes more until they’re done.3. When they are golden and fluffy, serve them right away with a dollop of natural yoghurt and some runny honey drizzled all over the top. TIP: If you sweeten the batter, thicken it with just a little more flour then pour them into a Yorkshire pudding or muffin tin as they also make the most delicious muffins.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  This quick, uncomplicated skillet dessert makes the most of fresh peaches.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 6 2 1/2 lb peach
                                                                  • Yes No 1/3 cup brandy
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Combine sugar, salt, and cinnamon in a large bowl; add peaches, and toss to coat well. Heat a large skillet over medium-high heat. Add peaches, cut sides down, and sprinkle with remaining sugar-cinnamon mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.
                                                                  • Add brandy; cook until reduced, about 1 minute. Add butter and cream; swirl to melt butter and combine. Cook until thick, about 1 minute.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for Polish egg brandy or likier jajeczny is ready to drink in four days and is best served ice cold. You can freeze the leftover egg whites and use them in leftover egg white recipes. Makes about 1 quart Polish Egg Brandy - Likier Jajeczny

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup french brandy
                                                                  • Yes No 1 cup rectified spirits
                                                                  • In a medium saucepan, bring milk to a boil, and set aside to cool to room temperature. In a large bowl, beat egg yolks with confectioners' sugar until light yellow in color and fluffy. Whisk milk into yolk mixture until smooth. Add vanilla, mixing completely. Pour into a sterilized quart bottle. Add brandy and spirits. Seal and shake well to blend. Refrigerate 4 days. Shake vigorously before pouring into liqueur glasses and serve ice cold.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 leeks, white and pale green parts only
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 3 cup heavy whipping cream
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 1 lb day old brioche
                                                                  • Yes No 2 cup grated gruyère cheese
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Preheat oven to 350 degrees. Butter a 10-inch (10-cup) round baking dish. Melt butter in a medium saucepan over medium heat. Add leeks and garlic; cook, stirring often, until soft, about 10 minutes. Add wine; bring to a boil. Cook until reduced by half. Transfer half of the leek mixture to a bowl, and reserve.
                                                                  • Whisk cream, milk, nutmeg, cayenne, salt, and pepper into leek mixture in pan; bring to a simmer. Add 1/2 cup hot cream-leek mixture to eggs and yolks in a medium bowl, whisking. Whisk in another cup cream-leek mixture; return egg-leek mixture to pan. Cook, whisking, until thickened, 4 to 5 minutes.
                                                                  • Arrange 8 or 9 pieces of bread in prepared dish. Pour 2 cups egg-leek mixture over bread. Sprinkle half the reserved leeks and half the cheeses over bread. Let stand 10 minutes. Arrange remaining bread in a slightly overlapping circle on top, and then add remaining egg-leek mixture. Sprinkle with remaining leeks and cheeses. Let stand 10 minutes.
                                                                  • Cover dish loosely with foil, and place in a small roasting pan. Add enough hot water to reach halfway up sides of dish. Bake until golden brown and set, about 55 minutes. Remove foil, and bake until deep golden brown, about 20 minutes more. Let cool in dish on a wire rack. Serve warm or at room temperature.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 beet
                                                                  • Yes No 4 orange
                                                                  • Yes No 3 fennel bulb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Preheat oven to 350°F. Trim beets and wrap separately in foil; crimp edges. Roast on a rimmed baking sheet until tender, 45 minutes to 1 hour.
                                                                  • Cut a thick slice off top and bottom of each orange. Use a sharp knife to cut away peel and pith from fruit, slicing from top to bottom. Working over a bowl to catch juices, cut between membranes and remove orange segments. Drain on paper towels. Reserve juices.
                                                                  • Cut fennel bulbs into quarters, remove core and pull apart layers. Thinly slice each layer and transfer to bowl of collected orange juice; toss.
                                                                  • Remove beets from oven and carefully pull open foil. (Be careful: Hot steam will escape.) When cool enough to handle, hold under cold running water and rub off skins. Halve beets; cut each half into 1/4-inch-thick slices.
                                                                  • Make vinaigrette: Whisk vinegar, lemon juice, salt, pepper and mustard. Slowly add both oils, whisking constantly.
                                                                  • Assemble salad: Drain juice from fennel and toss fennel with 2 Tbsp. vinaigrette. Arrange fennel on salad plates and place oranges and beets on top. Drizzle remaining vinaigrette over salad.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    rub
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  The blood-orange juice turns what would ordinarily be a mimosa into a lovely ruby-tinted cocktail.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup frozen blood orange juice
                                                                  • Yes No 2 750 milliliter bottles champagne
                                                                  • Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup water
                                                                  • Yes No salt
                                                                  • Yes No 1 1/3 coarse medium cornmeal
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • Yes No 1 cup milk ricotta
                                                                  • Yes No 1 cup mascarpone cheese
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 lb shiitake mushroom cap
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • In a medium saucepan, bring the water and 1 teaspoon salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in 3 tablespoons of the oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan. Remove from the heat but cover to keep warm.
                                                                  • Meanwhile, in a medium bowl, mix together the ricotta, mascarpone, and 1/8 teaspoon salt. Put in the refrigerator.
                                                                  • In a large frying pan, heat the remaining 2 tablespoons oil with the butter over moderately high heat. Add the mushrooms, garlic, and 1/4 teaspoon salt. Cook, stirring, until the mushrooms are golden, 5 to 10 minutes. Stir in the parsley and pepper.
                                                                  • Stir the polenta. It should be thick but still pourable. If it's too thick, stir in more water. You may need as much as a cup. Using a large spoon or a medium ice-cream scoop, put three mounds of the cheese mixture onto each of four plates. Ladle the hot polenta over the mounds of cheese and top with the mushrooms.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Make vinaigrette, toast nuts, and prepare greens up to two days in advance. Substitute walnut or olive oil if hazelnut oil isn't available. To reduce prep time, you can use bagged Italian blend greens.

                                                                  Ingredients
                                                                  • Yes No 1 cup cranberry juice cocktail
                                                                  • Yes No 3/4 cup sweetened dried cranberry
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 3 tbsp diced shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp hazelnut oil
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp chopped walnut
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 cup radicchio
                                                                  • Yes No 3 cup baby spinach
                                                                  • Yes No 1/4 1 oz cup stilton cheese
                                                                  • Yes No 2 1 lb fuji apples
                                                                  • Yes No 2 head belgian endive
                                                                  • To prepare vinaigrette, combine juice and cranberries in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until most of liquid evaporates. Remove from heat; stir in vinegar, shallots, and garlic. Drizzle oil into pan, stirring with a whisk until blended. Stir in salt and 1/4 teaspoon pepper. Cool vinaigrette to room temperature.
                                                                  • Preheat oven to 350°.
                                                                  • To prepare salad, combine walnuts and next 5 ingredients (through 1/8 teaspoon pepper); toss well. Spread on a foil-lined baking sheet. Bake at 350° for 5 minutes or until toasted.
                                                                  • Combine radicchio and remaining ingredients in a large bowl. Add vinaigrette and walnuts; toss well.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 2 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Please enjoy this recipe for a refreshing Fresh Lemon Pound Cake, a from-scratch cake baked in a Bundt Cake Pan. Want to make it taste even better? Be sure to top it with a Lemon Glaze. Side View of Cake

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 5 egg
                                                                  • Yes No 1 lemon juice
                                                                  • Preheat oven to 325 degrees F. Grease and flour tube or Bundt cake pan. Cream butter and sugar. Alternately add eggs and flour. Add lemon juice and zest. Bake for 45 to 55 minutes. Serve with Fresh Lemon Glaze. NordicWare Rose Bundt Pan
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze

                                                                  Use peaches that aren't superripe for this recipe so they'll hold their shape when cooked. The baking dish will be brimming with fruit and topping, so it's a good idea to place it on a foil-lined baking sheet before putting it in the oven.

                                                                  Ingredients
                                                                  • Yes No 5 lb peach
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/8 tsp salt
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 cup blueberry
                                                                  • Yes No 2 tbsp turbinado sugar
                                                                  • Preheat oven to 375°.
                                                                  • Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
                                                                  • Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.
                                                                  • Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Bagged frozen vegetables are an easy timesaver in this simple shrimp and rice recipe.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 oz boil in long grain rice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 1 tbsp cajun seasoning, salt free
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 1 cup frozen bell pepper stir fry
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/2 cup canned italian style stewed tomatoes
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Cook rice according to package directions, omitting salt and fat.
                                                                  • While the rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; sauté 4 minutes or until done. Remove from pan; keep warm.
                                                                  • Heat 1 tablespoon oil in pan over medium-high heat. Add garlic; sauté 30 seconds. Add the pepper stir-fry, green onions, and thyme; sauté 3 minutes or until tender. Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Try a yeast coffee cake next time you are tapped for meeting refreshments at work. You can easily make this the night before and transport it. It has a sweet egg custard on top, but isn't overly sweet, which many colleagues will appreciate. Makes one 11 x 15 inch coffee cake, about 20 servings.

                                                                  Ingredients
                                                                  • Yes No 250 milliliter milk
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp yeast cake
                                                                  • Yes No 500 gram flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 7 1/2 tbsp butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 5 egg
                                                                  • Yes No 1 pint cream
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp Cream of Wheat
                                                                  • Mix the yeast with the warm milk and 1 teaspoon of sugar, stirring until yeast dissolves. Set aside in warm spot while you measure out the flour and salt into a bowl and melt the butter.
                                                                  • Make a well in the flour and pour in the milk mixture (which should be frothy), butter and eggs. Stir by hand or with an electric mixer with dough hook attachments until a smooth dough forms. Add flour, a tablespoon at a time, until dough is smooth and tacky, but not sticky.
                                                                  • Form the dough into a smooth ball and place in an oiled container. Cover and let rise for 30 minutes to 1 hour. You may also put it into the refrigerator and leave it for up to 6 hours.
                                                                  • Remove the yeast dough from the bowl and place on a lightly floured board. Roll out to a rectangle and place it on an oiled 11 x 15 inch jelly roll pan. Press the dough to fit and create a dough lip as high as the pan. If it keeps bouncing back, let it relax for two minutes and push it into shape again.
                                                                  • Sprinkle the raisins over the yeast dough. Let the yeast dough rise slightly while you make the filling.
                                                                  • Mix the 5 egg yolks with the sugar and then slowly pour in the cream, vanilla and salt, mixing until sugar dissolves. Stir in the farina (it will fall to the bottom, so stir again before last step).
                                                                  • Whip the egg whites until stiff. Fold them into the cream mixture.
                                                                  • Carefully pour the filling into the yeast dough "crust" and smooth.
                                                                  • Bake at 350°F for 35 minutes or until topping is set and light brown. Cool before you cut.
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    cream of wheat
                                                                    Brands:
                                                                  • Yes No
                                                                    Cream of Wheat

                                                                  Planter's punch is a traditional drink of welcome throughout the Caribbean. The basic recipe calls for equal parts orange and pineapple juice, guava nectar, and rum. But everyone has strong opinions about the particular flavorings and garnishes. For the best results, use fresh orange and lime juice.

                                                                  Ingredients
                                                                  • Yes No 1 cup white rum
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 cup pineapple juice
                                                                  • Yes No 1 cup guava nectar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 tsp angostura bitters
                                                                  • Yes No 6 cinnamon stick
                                                                  • Yes No 6 slice pineapple
                                                                  • Yes No 6 slice orange
                                                                  • Yes No 6 maraschino cherry
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Combine first 7 ingredients in a pitcher. Serve over ice. Garnish each serving with 1 cinnamon stick, 1 pineapple slice, 1 orange slice, and 1 cherry. Sprinkle with nutmeg, if desired.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This recipe was inspired by a grits dish made by Paul Virant, who worked in Blackbird's kitchen before becoming chef at Vie in Western Springs, a Chicago suburb. "Grits aren't necessarily part of my cooking—polenta would be more traditional. But the texture of these white grits blew me away," he says.

                                                                  Ingredients
                                                                  • Yes No 3 1 1/4 lb large red beets
                                                                  • Yes No 1 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 cup stone ground white grits
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 3 cup water
                                                                  • Yes No salt
                                                                  • Yes No 6 1/2 tbsp unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 lb wild mushroom
                                                                  • Yes No 1 thyme
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 3 large shallot
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup chives
                                                                  • Yes No 1 cup rice four
                                                                  • Yes No 1 cup baby greens
                                                                  • Preheat the oven to 350°. Line a 9-inch square baking dish with plastic wrap. Rub the beets lightly with olive oil and wrap individually in foil. Bake the beets for about 1 hour, or until tender when pierced with a fork. Let cool slightly.
                                                                  • Meanwhile, in a medium enameled cast-iron casserole or Dutch oven, whisk the grits with the milk, water and 1 teaspoon of salt. Bring to a boil over moderate heat, whisking constantly. Cover the grits and bake in the oven for about 50 minutes, stirring 3 or 4 times. The grits are done when they're tender and the liquid has been absorbed.
                                                                  • Whisk 6 tablespoons of the butter and the egg yolk into the grits. Season with pepper. Spoon the grits into the prepared baking dish and press a sheet of plastic wrap directly onto the surface. Refrigerate until firm, about 1 hour.
                                                                  • Peel the roasted beets and cut them into 1-inch pieces. Transfer the beet pieces to a large bowl.
                                                                  • In a medium skillet, heat 1 tablespoon of the olive oil until shimmering. Add the mushrooms and thyme sprig and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the liquid has evaporated and the mushrooms are lightly browned, about 8 minutes. Add the wine and the remaining 1/2 tablespoon of butter and cook, stirring, until evaporated, about 1 minute. Add the mushrooms to the beets. Discard the thyme sprig.
                                                                  • Wipe out the skillet. Add 2 tablespoons of the olive oil and heat until shimmering. Add the shallots and cook over moderate heat, stirring, until softened. Add the vinegar, sugar and a pinch of salt and cook until slightly reduced, about 3 minutes. Stir in 1/4 cup of the olive oil and add to the beets and mushrooms. Stir in the chives and season with salt and pepper.
                                                                  • Spread the rice flour on a plate. Turn the grits out onto a work surface; discard the plastic. Cut the grits in half, then cut each half into eight narrow 4 1/2-inch-long rectangles. Dust the grits with rice flour. Divide the remaining 1 cup plus 1 tablespoon of olive oil between 2 large nonstick skillets and heat until shimmering. Add the grit cakes and fry over moderately high heat until golden and crisp all over, about 8 minutes total. Drain on paper towels and season lightly with salt. Transfer the cakes to a platter and top with the sweet-and-sour beets and mushrooms. Garnish with the baby greens and serve.
                                                                  Cuisine:YesNowestern
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  One cooking class at Harvard teaches students how to prepare and cook fresh vegetables. In this recipe, students learn how to cook asparagus.

                                                                  Ingredients
                                                                  • Yes No 1 lb thin asparagus spears
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Prepare grill.
                                                                  • Snap off tough ends of asparagus; place in a bowl or shallow dish. Drizzle asparagus with oil; sprinkle with salt and pepper, tossing well to coat. Place asparagus on a grill rack coated with cooking spray; grill 2 minutes on each side or until crisp-tender. Place asparagus in a bowl; drizzle with vinegar. Serve immediately.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  A company-worthy meal doesn't have to involve hours of kitchen complication. Pork tenderloin gets a vinaigrette of orange juice and garlic. Sauteed spinach, for a side dish, is ready after a flash in the pan.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 1 lb pork tenderloin
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 thick, 2 lb flat leaf spinach
                                                                  • In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
                                                                  • Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
                                                                  • In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.
                                                                  Yields: 4
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 tbsp honey
                                                                  • Yes No 1/3 cup tahini
                                                                  • Yes No 1/2 cup crumbled halvah
                                                                  • Yes No 1/2 cup crushed sesame candies
                                                                  • MAKE THE ICE CREAM: Set a fine-mesh sieve over a bowl and set the bowl in an ice-water bath. In a medium bowl, whisk the egg yolks with 1/4 cup of the sugar. In a large saucepan, combine the milk, cream and the remaining 1/2 cup of sugar and bring to a simmer, stirring to dissolve the sugar. Gradually whisk the warm liquid into the egg mixture, then return it all to the saucepan. Cook over moderate heat, stirring constantly, until the custard is thickened slightly, about 4 minutes. Strain the custard into the bowl and stir in the sesame oil, vanilla and salt. Let cool.
                                                                  • Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm, at least 2 hours.
                                                                  • MEANWHILE, MAKE THE TOPPINGS: In a small saucepan, cook the sugar over moderate heat, swirling the pan until melted. Continue to cook, undisturbed, until a deep-amber caramel forms, about 2 minutes. Remove the saucepan from the heat and carefully add 1/2 cup of water. When the bubbling subsides, return the caramel to moderate heat and cook, whisking constantly, until any hardened caramel is dissolved and the sauce is slightly thickened, about 3 minutes. Transfer the caramel sauce to a small pitcher and rinse out the saucepan.
                                                                  • Add the heavy cream and honey to the saucepan and bring to a boil over moderately high heat. Remove from the heat and whisk in the tahini. Transfer the tahini cream to a small pitcher.
                                                                  • Scoop the ice cream into bowls and drizzle with the caramel and tahini cream. Top the sundaes with the crumbled halvah and crushed sesame candies and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Order a Caesar salad at a restaurant these days, and it's likely to be a whole meal, topped with chicken or shrimp. We choose meaty shiitake mushrooms here and also make another break from tradition: The eggs in the dressing are cooked, not raw.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp olive oil
                                                                  • Yes No 1/2 lb sourdough baguette
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 3/4 lb shiitake mushroom cap
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 2 egg
                                                                  • Yes No 3 tbsp wine vinegar
                                                                  • Yes No 2 1/2 tsp anchovy paste
                                                                  • Yes No 2 1 lb, 5 qt small romaine lettuce
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • In a large nonstick frying pan, heat 3 tablespoons of the olive oil over moderate heat. Add the cubed bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to coat the bread with the oil. Sauté the bread until crisp and lightly browned, about 5 minutes. Remove from the heat and stir in half the garlic. Transfer to a large salad bowl.
                                                                  • In the same pan, heat the cooking oil over moderately high heat. Add the mushrooms, 1/4 teaspoon pepper, and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes. Add half the remaining garlic and the parsley and cook, stirring, for 1 minute longer. Add the mushrooms to the croutons.
                                                                  • Put the eggs, vinegar, anchovy paste, and the remaining garlic, 1/4 teaspoon pepper, and 5 tablespoons olive oil in a blender or food processor and whir until smooth. Add the lettuce to the mushrooms and croutons, sprinkle with Parmesan, and then add the dressing. Toss to coat.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  It might take a few hours to cook, but this classic braise requires very little effort to throw together and feeds a small army of leprechauns.It's also incredibly delicious and just keeps getting better as leftovers.

                                                                  Ingredients
                                                                  • Yes No 5 lb corned beef
                                                                  • Yes No 5 cup water
                                                                  • Yes No 1 tbsp pickling spice
                                                                  • Yes No 1 lb turnip
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 2 large onion
                                                                  • Yes No 2 small lb red potato
                                                                  • Yes No 2 lb cabbage
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/4 cup horseradish
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Place brisket into a large heavy pot with water and spices. Bring to a boil, then reduce heat to a simmer and cover pot. Simmer until brisket is tender, about 3 hours. Cut turnips, carrots, onions, and potatoes in chunks, then scatter vegetables in a pot around beef. Slice cabbage into 1-inch-thick wedges, then layer over beef and vegetables in pot. Cover pot and continue to simmer until vegetables are very tender, about 1 hour more.
                                                                  • Just before serving stir together sour cream, horseradish, dill, 1/2 teaspoon each of salt and pepper.
                                                                  • To serve: place cabbage on a large platter and scatter vegetables over top. Slice beef and place over vegetables. Serve beef and vegetables topped with horseradish cream.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 4 hours
                                                                  Yes No