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                                                                  Ground pork sometimes needs a little help in the flavor department, and the addition of spicy Mexican chorizo does the job here. Top these burgers with grilled chiles and a grilled avocado mash; wash it all down with a refreshing beer cocktail. What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage. Game plan: If you’re grilling outside, toast the buns right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your buns in the oven, because the moisture left in the pan from cooking the burgers will make the buns soggy. This recipe was featured as part of our Burger Bonanza!

                                                                  Ingredients
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 6 oz fresh mexican chorizo
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No vegetable oil
                                                                  • Yes No 4 anaheim chiles, and stems
                                                                  • Yes No 1 avocado
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1 tbsp coarsely chopped cilantro
                                                                  • Yes No black pepper
                                                                  • Yes No 4 4 inch hamburger bun
                                                                  • Place the pork, chorizo, and garlic in a large bowl and use your hands to evenly combine. Divide the meat into 4 equal portions. Shape each portion into an even 1/4- to 1/2-inch-thick patty (the patties will be very thin). Using your thumb, make a shallow 1-1/2-inch-wide indentation in the center of each patty (this helps the burgers cook more evenly). Transfer the patties to a plate and refrigerate while you prepare the grill.
                                                                  • Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
                                                                  • Place the chiles on the grill, close the grill, and cook, turning occasionally, until softened and charred on both sides, about 10 minutes. Remove to a medium bowl and cover tightly with plastic wrap or a lid. Let the chiles steam until the skins can be easily peeled away, about 10 minutes. Meanwhile, grill the avocados.
                                                                  • Brush the cut sides of the avocado halves with vegetable oil and season with salt. Place the avocados cut-side down on the grill and cook until grill marks form and the avocados soften, about 4 to 5 minutes. Remove to a cutting board or work surface until cool enough to handle, about 5 minutes.
                                                                  • Meanwhile, peel and discard the skins from the chiles and transfer them to a small bowl. Sprinkle with 2 teaspoons of the lime juice, season with salt, and toss to coat; set aside. When the avocados are ready, use a spoon to scoop out the flesh, place it in a medium bowl, and mash with a fork into rough chunks. Mix in the cilantro and the remaining 1 tablespoon lime juice. Taste and season with salt and pepper as needed; set aside.
                                                                  • Remove the pork patties from the refrigerator and lightly season both sides with salt and pepper. Place the patties on the grill indentation-side up, close the grill, and cook undisturbed ( do not press down on the patties) until grill marks appear on the bottom, about 5 to 6 minutes. Using a spatula, flip the burgers, close the grill, and cook until an instant-read thermometer registers 145°F, about 6 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
                                                                  • Place the toasted buns on a work surface. Divide the avocado mixture among the bottom buns. Top each with a patty and a quarter of the chiles and close with a bun top. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4burgers
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Hands-on Time: 5 min.; Total Time: 5 min.

                                                                  Ingredients
                                                                  • Yes No 2 cup no sugar added ruby red grapefruit juice
                                                                  • Yes No 2/3 cup sauza blanco tequila
                                                                  • Yes No 1/4 cup sweetened lime juice
                                                                  • Yes No 2 cup ginger ale
                                                                  • Yes No 2 cup crushed crushed ice
                                                                  • Yes No garnish, grapefruit
                                                                  • STIR together first 3 ingredients in a large pitcher. Stir in ginger ale and crushed ice. Serve immediately. Garnish, if desired.
                                                                  • *Not-from-concentrate grapefruit juice may be substituted.
                                                                  Yields: 4servings (about 7 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  Your family won’t believe this comforting sandwich is light. For the kids, use beef broth instead of beer, and try mild wheat bread.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground sirloin (beef)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 cup thinly sliced yellow onion
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 8 oz cremini mushrooms
                                                                  • Yes No 1 1/2 tsp all purpose flour
                                                                  • Yes No 1/4 cup dark beer
                                                                  • Yes No 8 1.1 oz slice rye bread
                                                                  • Yes No 4 3/4 oz slice reduced fat provolone cheese
                                                                  • Heat a large nonstick skillet over medium-high heat. Shape beef into 4 (4-inch) patties. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.
                                                                  • Heat oil in a medium skillet over medium-high heat. Add onion, salt, pepper, and mushrooms; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.
                                                                  • When patties are done, remove from large skillet. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation, see what ingredients to add: Spice Cookie Dough Chocolate Cookie Dough Citrus Cookie Dough

                                                                  Ingredients
                                                                  • Yes No 3 cup organic all purpose flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 stick organic unsalted butter
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 2 tsp organic pure vanilla extract
                                                                  • Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:
                                                                  • Thumbprints and Ball Cookies
                                                                  • Shaped Icebox Cookies
                                                                  • Layered Icebox Cookies
                                                                  • Glazed Spritz Cookies
                                                                  • Cutout Cookies
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze

                                                                  Add watercress, basil, and mint to a yogurt base for a fragrant, fresh-tasting sauce you can make up to 2 days ahead. Serve this versatile dish alongside chicken, beef, or lamb. You can also use the sauce as a dip for vegetables.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup non-fat yogurt
                                                                  • Yes No 1 cup watercress
                                                                  • Yes No 1/3 cup light mayonnaise
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 3 tbsp chopped basil
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 small lb red potato
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 450°.
                                                                  • To prepare sauce, place first 9 ingredients in a food processor or blender; process until smooth, scraping sides. Cover and chill.
                                                                  • To prepare potatoes, combine potatoes, oil, pepper, and salt in a jelly roll pan or shallow roasting pan coated with cooking spray, tossing to coat. Bake at 450° for 35 minutes or until tender, stirring occasionally. Serve with sauce.
                                                                  Yields: 8servings (serving size: 1 cup potatoes and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Notes: This slightly sweet, aromatic marinade is delicious on all kinds of fish and meats, especially pork and chicken. Multiply the recipe for larger batches; cover and chill up to 2 weeks. This recipe goes with Grilled Marinated Meat

                                                                  Ingredients
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 2 tbsp chopped ginger
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp salad oil
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • In a blender, whirl vinegar, maple syrup, ginger, Worcestershire, oil, fennel seeds, and allspice until ginger is finely ground.
                                                                  Yields: 2/3cup, enough for 1 to 1 1/2 pounds meat, poultry, or fish
                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 2 lb crawfish tails
                                                                  • Yes No cooked rice
                                                                  • Yes No garnishes, fresh chives, ground red pepper
                                                                  • Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired.
                                                                  • *2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain

                                                                  Serve this hearty salad with a seared tuna steak or grilled shrimp.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1/2 cup uncooked medium grain rice
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 large globe artichoke
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3/4 cup chickpeas in can
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 1/4 cup diced roasted red pepper
                                                                  • Yes No 1 1/2 tbsp chopped flat leaf parsley
                                                                  • Combine first 5 ingredients in a small bowl, stirring well with a whisk. Set aside.
                                                                  • Cook rice according to package directions, omitting salt and fat.
                                                                  • Fill a medium bowl with cold water; stir in 1 tablespoon juice. Work with one artichoke at a time; cut off stem to within 1 inch of base. Peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichoke in half lengthwise. Remove fuzzy thistle with a spoon. Slice artichoke heart into eighths; place in lemon water. Repeat with remaining artichoke. Drain.
                                                                  • Place artichokes in a saucepan; add water to cover by 1 inch. Bring to a boil over medium-high heat; cook 10 minutes or until tender. Drain well.
                                                                  • Transfer rice to a large bowl; stir in salt and black pepper. Add dressing, artichokes, chickpeas, and remaining ingredients to rice mixture; stir well. Serve warm or at room temperature.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                  • Total Time: 52 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup frozen cranberry
                                                                  • Yes No 1 cup maple syrup
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 tsp pink peppercorns
                                                                  • Yes No pinch coarse salt
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 cup club soda
                                                                  • Preheat oven to 350 degrees. Put cranberries into a large, high-sided skillet; set aside. Bring syrup, wine, brown sugar, vanilla bean and seeds, lemon zest, peppercorns, and salt to a boil in a medium saucepan, whisking occasionally.
                                                                  • Pour over cranberries. Cover tightly with foil, and bake until cranberries are soft but have not burst, about 10 minutes. Using a slotted spoon, transfer cranberries to a bowl; cover with 1 cup cooking liquid. Let cool completely.
                                                                  • Bring 1/2 cup cooking liquid and the granulated sugar to a boil in a small saucepan, whisking until sugar has dissolved. Reduce heat to low; simmer until liquid has reduced and barely coats the back of a spoon, about 6 minutes. Pour through a fine sieve into a medium bowl; let cool completely. Syrup can be refrigerated in an airtight container until ready to use, up to 3 days.
                                                                  • Reserve 40 cranberries. Puree remaining cranberries and liquid in a blender.
                                                                  • To serve, place 10 reserved cranberries on each of 4 decorative skewers. Pour 1/4 cup puree and 1/4 cup syrup into each of four 12-ounce glasses; stir to combine. Add skewers, and fill glasses with ice. Top with seltzer, and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No lb 2½ pounds potatoes
                                                                  • Yes No 6 parsnips
                                                                  • Yes No 6 carrots
                                                                  • Yes No 1 bulb of garlic
                                                                  • Yes No 3 sprigs of fresh rosemary
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No olive oil
                                                                  • In my eyes, a good roasted potato is one of the most important things in cooking. How is it that such a humble little vegetable can make people so happy? Have a go at this recipe – it will give you potatoes that are perfectly crispy on the outside and fluffy in the middle. The principle of parcooking in boiling water, then tossing in flavored oil, and roasting until deliciously golden and crisp, is just about the same for any other root vegetables, particularly parsnips and carrots, so I've included these in this recipe too.You want your veggies to cook for about an hour in total, so the best time to put them into the oven is about 45 minutes before the meat is ready to come out. Once you've taken your meat out to rest for 15 minutes there'll be more space in the oven and you’ll be able to move the veggies up to the top shelf and finish them off to perfection.To prepare your vegetablesIf you're cooking these separately and not as part of one of the roast meats in this chapter, preheat your oven to 400°F • Peel the vegetables and halve any larger ones lengthways • Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand • Pick the rosemary leaves from the woody stalksTo cook your vegetablesPut the potatoes and carrots into a large saucepan — you may need to use two — of salted, boiling water on a high heat and bring back to a boil • Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes • Drain in a colander and allow to steam dry • Take out the carrots and parsnips and put to one side • Fluff up the potatoes in the colander by shaking it around a little – it's important to "chuff them up" like this if you want them to have all those lovely crispy bits when they're cooked • Put a large roasting pan over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you're cooking • Add the garlic and rosemary leaves • Put the vegetables into the pan with a good pinch of salt and pepper and stir them around to coat them in the flavors • Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other • Put them into the preheated oven for about 1 hour, or until golden, crisp, and lovely • Serve immediately, with your roast meat and your gravy.
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Grapes make an ideal salad topping, but what about on pizza...? This surprising addition is a sweet contrast to the tangy Romano cheese, herby pesto, and juicy chicken. Grapes are said to slow the aging process, so here is a case where eating another slice of pizza definitely has its benefits.

                                                                  Ingredients
                                                                  • Yes No 1 11 oz refrigerated thin crust pizza dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup refrigerated pesto
                                                                  • Yes No 1 1/2 cup seedless red grape
                                                                  • Yes No 8 oz skinless, boneless rotisserie chicken breast
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 oz fresh mozzarella cheese
                                                                  • Yes No 3 tbsp grated pecorino romano cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Preheat oven to 425°.
                                                                  • On a lightly floured surface, pat dough into a 12-inch circle; gently place dough on a pizza pan coated with cooking spray. Spread pesto evenly over dough, leaving a 1/2-inch border around edges. Arrange grapes evenly over dough; top evenly with chicken. Top with garlic and mozzarella; sprinkle with Romano and pepper. Bake at 425° for 20 minutes or until crust is golden brown. Sprinkle with onions. Cut into 12 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 2 wedges)
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 4 2 1/4 lb bone in chicken breasts
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 3/4 lb button mushroom
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 tsp flour
                                                                  • Yes No 6 tbsp dry vermouth
                                                                  • Yes No 2/3 cup homemade stock
                                                                  • Yes No 1 cup canned crushed tomatoes
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
                                                                  • Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
                                                                  • Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover

                                                                  Humble ingredients create a deliciously rich and satisfying entrée.

                                                                  Ingredients
                                                                  • Yes No 1 portion homemade pizza dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 cup pizza sauce
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1 1/2 cup loosely packed baby spinach
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 1/4 5 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/3 cup part-skim ricotta cheese
                                                                  • Yes No 2 plum tomato
                                                                  • Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.
                                                                  • Preheat oven to 500°.
                                                                  • Coat a 12-inch perforated pizza pan with cooking spray.
                                                                  • Place dough on a lightly floured surface; roll into a 12-inch circle. Transfer dough to prepared pan, shaking off excess flour. Brush dough evenly with oil. Spread New York-Style Pizza Sauce evenly over dough, leaving a 1/4-inch border. Sprinkle with Parmesan; top evenly with spinach and garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella. Bake at 500° for 12 minutes or until mozzarella melts and crust browns. Let stand 5 minutes; top with tomato slices. Cut into 6 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Brands:
                                                                  • Yes No
                                                                    York

                                                                  Prep: 25 min., Cook: 30 min., Chill: 30 min. This recipe binds cornbread and black-eyed peas into crisp cakes.

                                                                  Ingredients
                                                                  • Yes No 2 15 oz seasoned black eyed peas
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 small sweet onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 cup crumbled super moist cornbread
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 large egg
                                                                  • Yes No yellow cornmeal
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No jalapeño sour cream
                                                                  • Yes No scallion
                                                                  • Process 1 can black-eyed peas in a food processor or blender until smooth. Set aside.
                                                                  • Melt 2 Tbsp. butter in a large nonstick skillet over medium heat; add chopped onion and bell pepper; sauté 7 minutes. Add minced garlic, and sauté 1 minute.
                                                                  • Stir together pureed black-eyed peas, remaining can black-eyed peas, onion mixture, crumbled Super Moist Cornbread, mayonnaise, and egg until well blended.
                                                                  • Shape black-eyed pea mixture into 12 (3-inch) patties. Dust lightly with cornmeal. Place on a lightly greased baking sheet; cover and chill 30 minutes.
                                                                  • Cook, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden; drain on paper towels. Serve cakes immediately with Jalapeño Sour Cream. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Glory Foods Seasoned Southern Style Blackeye Peas.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chocolate Brioche Club Sandwich is Chef Nancy Silverton’s fancy name for an impressive chocolate bread pudding. First baked in a loaf pan, it’s chilled overnight before being sliced into thin sandwiches and heated once more before serving. What to buy: Depending on the size of your brioche, you may have to trim it to fit the pan correctly. When buying your cocoa powder and chocolate, try to use a high-quality brand such as Scharffen Berger, Valrhona, or Chocolates El Rey. This recipe was featured as part of our Modern Potluck story.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb brioche
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 4 pod cardamom pods
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                    For the custard:
                                                                  • Using a serrated knife, slice off crust of the brioche. Cut bread horizontally into 3 (1/2-inch-thick) slices, reserve, and set aside the scraps for another use.
                                                                  • Combine milk, cream, crushed cardamom, and cinnamon sticks in a medium saucepan over medium heat. Using a small paring knife, split vanilla bean in half lengthwise, and with the back of the knife, scrape out the pulp and the seeds; add seeds and pod to the mixture. Bring mixture to a boil and remove from heat. Allow to steep for about 30 minutes and discard cinnamon sticks and vanilla bean pod. Return to medium heat, bring back to a boil, and immediately remove from the heat.
                                                                  • Whisk together eggs and yolk in a large bowl until broken up. Whisking constantly, slowly pour cream mixture into eggs. Whisk in chocolate until completely melted. Strain mixture through a fine mesh sieve and add sugar, to taste.
                                                                    For the soaking liquid:
                                                                  • Adjust oven rack to middle and heat oven to 300°F.
                                                                    Assembly:
                                                                  • Whisk milk, cream, cocoa powder, and sugar in a medium bowl to combine. Pour liquid into a shallow rectangular dish.
                                                                  • Place one brioche slice in the soaking liquid, and press it gently to help it absorb the liquid, about 2 minutes. Carefully turn it over, and press it again. The brioche should be very spongy and thoroughly saturated; let it soak about 4 minutes total.
                                                                  • Pour a layer of custard into a 6-cup-capacity (8 1/2 – by – 4 1/2 – by – 2 1/2 – inch) glass or ceramic loaf pan, just enough to cover bottom of the pan. Transfer soaked slice of brioche to the pan, and pour a layer of custard over it, enough to cover it. (If the bread is too soft to pick up in one piece, cut it in half and then transfer it.) Soak another piece of bread in the same manner, and place in the loaf pan. Pour a layer of custard over it, and repeat the process with the third piece of bread, pouring the remaining custard over the top, so that it comes up to 1/4 inch below the rim of the loaf pan.
                                                                  • Cover pan tightly with a piece of aluminum foil that is domed in the center so that it doesn’t come into contact with the custard. Prick foil a few times with a fork, so that steam can escape. Place loaf pan in a 13-by-9-inch baking dish, and fill baking dish with 1 inch hot water. Bake until custard is set, about 1 hour. Remove from water bath, carefully remove foil, and allow to cool. Cover loaf pan with plastic wrap, and chill overnight or up to 5 days.
                                                                    To serve:
                                                                  • Before serving, heat oven to 400°F.
                                                                  • Fill the sink with about 1 inch of hot water. Put loaf pan in water and allow it to sit there for a minute or two to help loosen pudding from the pan. Run a knife around perimeter of pan, and invert onto a flat surface. Cut the pudding into about 10 (3/4-inch-thick) slices.
                                                                  • Place each slice on an ovenproof plate, and heat in oven until the top is gently browned, about 5 minutes. Pour a few tablespoons of cream around the edge of the sandwich and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 10servings
                                                                  Yes No
                                                                  By:
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                                                                    bread
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                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
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                                                                    steam
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
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                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This dish brings out the delicious fruity flavors of apricots-- in summertime, try substituting fresh peaches as well.

                                                                  Ingredients
                                                                  • Yes No 5 tsp olive oil
                                                                  • Yes No 1 1/2 lb chicken breast tenders
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup italian style bread crumb
                                                                  • Yes No 1 16 oz apricot halves in light syrup
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with pepper and 1/8 teaspoon salt. Place chicken and breadcrumbs in a large zip-top plastic bag; seal bag, and shake to coat. Add chicken to pan; cook 2 1/2 minutes on each side or until done.
                                                                  • Drain apricots in a colander over a bowl; reserve 1/2 cup liquid. Add apricot halves and 1/2 cup reserved liquid to pan; cover and cook 3 minutes or until the chicken is done. Remove chicken mixture from pan; keep warm.
                                                                  • Wipe pan with a paper towel. Heat 2 teaspoons oil in pan over medium-high heat. Add lemon juice, 1/4 teaspoon salt, and spinach; cook 3 minutes or until the spinach is slightly wilted. Serve spinach with chicken and apricots. Tip: Serve over couscous or rice.
                                                                  Yields: 4servings (serving size: about 4 ounces chicken, 3 apricot halves, and about 1/3 cup spinach)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 2 1/2 oz cup ground almonds
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/8 tsp almond extract
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 pint green tea ice cream
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Preheat the oven to 275° and position racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper. In a food processor, combine the ground almonds with the matcha powder and confectioners' sugar and process until fine. Add 2 of the egg whites and the almond extract and process to a paste. Scrape the paste into a large bowl.
                                                                  • In a small saucepan, combine the granulated sugar with the water and cook over moderately high heat until the syrup reaches 225° (soft ball stage) on a candy thermometer. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the remaining 2 egg whites until soft peaks form. With the machine at medium-high speed, gradually drizzle in the hot sugar syrup and beat the meringue until it is stiff, glossy and just warm to the touch, about 4 minutes. Using a large rubber spatula, fold the meringue into the matcha -almond paste until no streaks remain.
                                                                  • Spoon the meringue into a pastry bag fitted with a 3/4-inch round tip. Pipe about ten 2 1/2-inch rounds of the meringue onto each of the prepared baking sheets. Using a moistened fingertip, carefully smooth the tops. Let the macarons stand uncovered for 15 to 20 minutes; this will make the surfaces shiny and crisp.
                                                                  • Bake the macarons for 30 minutes, until the tops and bottoms are dry and crisp; shift the baking sheets from top to bottom and front to back halfway through baking. Prop the oven door open several inches and let the macarons cool completely.
                                                                  • Working in batches, scoop 10 scant 2-tablespoon mounds of each ice cream onto a sheet of wax paper. Using a spatula, lightly flatten the ice cream and sandwich a scoop each of vanilla and green tea ice cream between 2 macarons; press very lightly to close. Serve right away.
                                                                  Yields: 10sandwiches
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  has the texture of a potato with a haunting flavor reminiscent of artichokes or white asparagus. Some say that this thin root tastes like an oyster, thus it's also called the oyster plant. Be aware that the white flesh can discolor easily, so after peeling be sure to place it in acidulated water.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 lb white salsify
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 2 1/2 tbsp butter
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 tbsp prepared horseradish
                                                                  • Yes No salt
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 mini cup semisweet chocolate chip
                                                                  • Preheat oven to 375°F. Mist 3 12-cup and 1 6-cup miniature muffin tins with cooking spray, or line each cup with a paper or foil liner.
                                                                  • Whisk together flour, baking powder and salt in a medium bowl until well combined. With an electric mixer on medium speed, beat butter with sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, beating well after each and scraping down sides of bowl as necessary. Add milk and vanilla extract and beat until smooth. Reduce mixer speed to low and beat in flour mixture in 2 batches just until blended. With a rubber spatula, carefully stir in chocolate chips.
                                                                  • Using a small ice cream scoop or a tablespoon, fill each muffin cup nearly to top with batter. Bake cupcakes for 15 minutes, or until a toothpick inserted in center comes out clean. Let cupcakes cool in pans on wire racks for about 5 minutes, then transfer to wire racks to cool completely.
                                                                  Yields: 42mini cupcakes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick

                                                                  Lemon yogurt cake is very popular and you can find dozens of recipes online, especially Ina Garten's famous version that has a lemon infused syrup poured over the top. My go-to lemon yogurt cake is a slightly different recipe, but the idea of a syrup sure sounded good. What would happen if I used a little ginger and thyme instead of the lemon?

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 2 tbsp lemon zest
                                                                  • Yes No 1 cup whole milk yogurt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 inch ginger
                                                                  • Yes No 3 sprig thyme
                                                                  • Yes No
                                                                  • Yes No a serving you keep it in the refrigerator, where it will come in handy
                                                                  • Pre-heat oven to 350°F Grease and flour a large (9 x 5 x 3") loaf pan.*
                                                                  • Lightly whisk together flour, baking soda, baking powder and salt in a bowl and set aside.
                                                                  • In another large bowl, using an electric beaters if possible, beat butter until fluffy, then beat in sugar. Add eggs, one at a time, then add lemon juice and zest. Beat in yogurt. Mixture may curdle, but don't worry--it will come together when the dry ingredients are added.
                                                                  • Add dry ingredients and mix gently just until blended.
                                                                  • Spoon into pan and place in oven. Bake for 40-50 minutes or until done. The cake will be golden brown on the outside and spring back when you lightly press the middle with your fingers.
                                                                  • Meanwhile, while the cake is baking, make the ginger-thyme syrup.
                                                                  • * You can also use two smaller (8 x 4 x 2.5) loaf pans or a bundt pan. I used the large loaf pan and had a small amount of batter left over to make a small 6" mini-cake. The smaller pans will take less time to bake--closer to 30 minutes.
                                                                  Yields: 12
                                                                    Steps:
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    stove top
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                                                                  • Yes No
                                                                    Stove Top
                                                                  Peach Sorbet Melba
                                                                   1 h 5 m

                                                                  This version of peach Melba is sure to please every one with its light fruit sorbet and a spoon of raspberry sauce in individual puff pastry shells.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 10 oz frozen raspberry
                                                                  • Yes No 1 pint strawberry sorbet
                                                                  • Yes No 2 cup sherbet
                                                                  • Yes No 1 10 oz pepperidge farm puff pastry shells, prepared
                                                                  • Yes No 1 16 oz sliced peach in extra light syrup
                                                                  • Stir the sugar, cornstarch, water and raspberries in a 1-quart saucepan. Cook and stir until the mixture boils and thickens. Remove the saucepan from the heat. Pour the raspberry mixture through a sieve into a medium bowl. Let the raspberry mixture cool to room temperature.
                                                                  • Spread about 1 tablespoon raspberry mixture onto each of 6 dessert plates. Spoon the sorbet into the pastry shells. Divide the peach slices among the plates. Spoon the remaining raspberry mixture over the sorbet.
                                                                  • Easy Substitution: You can substitute 4 medium peaches, peeled, pitted and sliced (about 2 cups) tossed with 1 teaspoon lemon juice and 1 tablespoon sugar for the canned peaches.
                                                                  Yields: 6
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz passion fruit nectar
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1 edible orchid
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the orchid and shake well. Strain into a chilled red wine glass or hurricane glass and garnish with the orchid.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  These pulled pork sandwiches, topped with Alabama-style white barbecue sauce and served on homemade biscuits, are perfect for casual entertaining.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup reduced fat mayonnaise
                                                                  • Yes No 2 tbsp white vinegar
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No dash salt
                                                                  • Yes No 1 1/4 lb pork tenderloin
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1 cup mashed sweet potato
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2/3 cup non-fat milk
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare sauce, combine the first 5 ingredients in a small bowl. Cover and chill.
                                                                  • To prepare pork, cut pork in half lengthwise; cut crosswise into 2 1/2-inch pieces.
                                                                  • Combine apple cider vinegar and next 7 ingredients (through garlic powder) in a medium saucepan; bring to a boil. Add pork to pan. Cover, reduce heat, and simmer 1 hour or until tender. Remove pork from cooking liquid; shred with 2 forks. Place pork in a serving dish; pour cooking liquid over pork.
                                                                  • Preheat oven to 425°.
                                                                  • To prepare biscuits, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1 teaspoon salt, and cinnamon in a large bowl; stir with a whisk. Combine potato, 2 tablespoons sugar, butter, and milk; stir well. Pour over dry ingredients; stir until a soft dough forms (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 5 to 6 times. Roll dough into a 10-inch circle; cut 24 biscuits with a floured 2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. (Reroll dough scraps, if necessary.) Bake at 425° for 12 minutes or until lightly browned. Remove biscuits from pan; cool on a wire rack. Serve with pork and sauce.
                                                                  Yields: 12servings (serving size: 2 biscuits, 1/4 cup pork, and 2 1/2 teaspoons sauce)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz blanco tequila
                                                                  • Yes No 1/2 oz gin
                                                                  • Yes No 1/2 oz cherry
                                                                  • Yes No 1/2 oz ginger liqueur
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 oz club soda
                                                                  • Yes No 1 lemon and 1 brandied cherry skewered
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the club soda and the garnish and shake well. Strain into an ice-filled highball glass. Stir in the club soda and garnish with the skewered lemon wheel and cherry.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Serve these simple pressed sandwiches with a pickle and some vegetable chips.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz ciabatta
                                                                  • Yes No 4 tsp dijon mustard
                                                                  • Yes No 4 tsp balsamic vinegar
                                                                  • Yes No 1 1/3 8 oz cup thinly sliced fresh mozzarella cheese
                                                                  • Yes No 12 basil
                                                                  • Yes No 8 oz 33% less sodium deli ham
                                                                  • Yes No 2 sweetened hot cherry peppers
                                                                  • Yes No 1 large plum tomato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Brush cut side of the bottom bread half with mustard; brush cut side of top half with vinegar. Top bottom half with mozzarella, basil, ham, peppers, and tomato. Top with remaining bread half.
                                                                  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges.
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    healthy choice
                                                                    Brands:
                                                                  • Yes No
                                                                    Healthy Choice
                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1 1/2 cup prechopped onion
                                                                  • Yes No 1/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 lb brussels sprout
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat olive oil in a large skillet over medium-high heat. Add thyme and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Stir in pecans, lemon rind, lemon juice, and black pepper.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  Created by reader Kris Schenck, this sandwich combo was a runner-up in one of our weeknight challenges. Hanger steak has all the flavor of skirt steak, but it's more tender, which makes it better for sandwiches.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp packed dark brown sugar
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 lb hanger steak
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 tsp diced scallion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 12 oz ciabatta bread
                                                                  • Yes No 1 cup loosely packed arugula
                                                                  • Yes No 1/2 medium red onion
                                                                  • Heat grill to medium (350° to 450°). In a medium baking dish, whisk together soy sauce, oil, three-quarters of garlic, the brown sugar, 1 tbsp. chili powder, the cumin, cayenne, and 1 tbsp. lime juice. Add steak and turn to coat with marinade. Set aside.
                                                                  • Combine mayonnaise, cilantro, green onion, jalapeño, and remaining 1 tsp. chili powder, 1 tbsp. lime juice, and remaining garlic in a bowl. Whisk to blend, then chill.
                                                                  • Oil cooking grate, using tongs and a wad of oiled paper towels. Lift steak from marinade. Grill steak and pepper with lid down, turning as needed, until grill marks appear and steak is done the way you like, 7 to 10 minutes total for medium-rare. Transfer to a platter. Thinly slice pepper.
                                                                  • Spread insides of bread with half the mayo and scatter arugula on bottom. Thinly slice steak across the grain, then arrange over arugula, adding meat juices if you like. Top with pepper, red onion, and bread top. Cut into 4 sandwiches. Serve remaining mayo on the side.
                                                                  • Note: Nutritional analysis is per sandwich using half of mayo.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 banana
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 cup low fat vanilla yogurt
                                                                  • Yes No 1 cup ice cube
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • In a blender, combine bananas, broken into pieces, with milk, and puree until smooth.
                                                                  • Add to the fruit mixture yogurt, ice cubes, and nutmeg, and blend until the ice is finely crushed and the drink is frothy. Serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                  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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                                                                  The sweet maple syrup and salty prosciutto contrast well with the lemony flavor of the couscous.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 1 tbsp teriyaki sauce
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 24 jumbo, 1 1/2 lb shrimp
                                                                  • Yes No 6 very thin slice prosciutto
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No lemon couscous
                                                                  • Preheat broiler.
                                                                  • Combine the first 5 ingredients in a bowl, and stir with a whisk. Peel the shrimp, leaving tails intact. Add the shrimp to maple mixture, tossing to coat. Remove shrimp from bowl, and discard the marinade. Cut each prosciutto slice lengthwise into 4 strips. Wrap 1 prosciutto strip around each shrimp. Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray, and broil for 3 minutes on each side or until done. Serve shrimp over Lemon Couscous.
                                                                  Yields: 4servings (serving size: 6 shrimp and 1/2 cup couscous)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story The Winners Circle.

                                                                  Ingredients
                                                                  • Yes No ½ cup golden brown sugar
                                                                  • Yes No ¼ cup paprika
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tsp white pepper
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No cup apple juice
                                                                  • Yes No cup nectar
                                                                  • Yes No 1 tbsp mild hot sauce
                                                                  • Yes No 1 bone in, skinless pork shoulder
                                                                  • Yes No 4 cup apple cider vinegar
                                                                  • Yes No cup tomato ketchup
                                                                  • Yes No cup dark brown sugar
                                                                  • Yes No 2 tbsp crushed crushed red chili pepper
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp chipotle chile powder
                                                                  • Make rub and injection: Mix sugar, paprika, chili, garlic, and onion powders, salt, both peppers, and cayenne in a bowl to make a spice rub. Whisk together ¼ cup of the rub in a bowl with 1 cup juice, 1 cup nectar, and hot sauce. Place shoulder on a baking sheet, draw injection mixture into a kitchen syringe, and inject into shoulder in several places. Massage the remaining spice rub onto the pork; let sit at room temperature for 1 hour. Pour remaining apple juice and peach nectar into a spray bottle; set aside.
                                                                  • Meanwhile, make the sauce: In a 4-qt. saucepan, whisk together vinegar, ketchup, sugar, chile flakes, salt, pepper, and chile powder; bring to a simmer over medium-high heat. Cook, stirring, until thickened, about 15 minutes. Set sauce aside.
                                                                  • Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor ).Place shoulder, fat side down, on grill grate. Maintaining a temperature of 225°-275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, spraying with the juices, occasionally, until a thermometer inserted in the thickest portion reads 190°, 6–8 hours. Let pork rest for 10 minutes. Shred pork; serve with sauce on the side.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 1 tbsp ginger
                                                                  • Yes No 2 stalk lemongrass
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 lb chicken breast tenders
                                                                  • Yes No 4 oz angel hair pasta
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 red chili pepper
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Black-eyed peas stand in for the white beans used in the traditional French dish. Be sure to continue simmering the pea mixture after removing the duck to cool so the final texture will be thick and rich tasting.

                                                                  Ingredients
                                                                  • Yes No 6 slice applewood smoked bacon
                                                                  • Yes No 6 10 oz duck leg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 cup diced yellow onion
                                                                  • Yes No 1/4 cup chopped garlic
                                                                  • Yes No 1 1/2 cup chopped crimini mushroom (baby portobello)
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 6 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 6 cup frozen black eyed peas
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon, reserving 3 tablespoons drippings in pan; set bacon aside. Increase heat to medium-high.
                                                                  • Sprinkle duck with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add 3 duck legs to drippings in pan; cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining duck. Add onion and garlic to pan; sauté 3 minutes. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, celery, and carrot. Cover, reduce heat to low, and cook 20 minutes or until very tender, stirring occasionally.
                                                                  • Stir in broth, peas, 1 tablespoon thyme, and 1 tablespoon parsley. Return duck to pan; bring to a boil. Reduce heat, and simmer 1 hour and 20 minutes or until duck is tender, slightly mashing beans occasionally with a fork or potato masher. Remove duck from pan; cool slightly. Remove meat from bones; shred. Discard bones. Return meat to pan. Simmer 20 minutes or until mixture is thick, stirring occasionally. Stir in remaining 1 tablespoon thyme and remaining 1 tablespoon parsley. Sprinkle with bacon.
                                                                  • Wine note: The rustic flavors of this cassoulet will benefit from a red wine that pays tribute to the dish's French peasant roots. A basic Rhône red, like Jean-Luc Colombo Les Abeilles Côtes du Rhône 2005 ($13), has leathery, smoky aromas that echo the dish's earthy black-eyed peas and mushrooms, while the plummy black fruit and medium body balance nicely with dark meat duck legs. —Jeffery Lindenmuth
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 3 medium red onion
                                                                  • Yes No 2 large red bell pepper
                                                                  • Yes No 2 large yellow bell pepper
                                                                  • Yes No 8 sprig thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Place a rack in center of oven. Preheat oven to 400°F. Line a shallow baking pan with aluminum foil.
                                                                  • Cut green beans in half. Spread on prepared pan along with carrots, onions, peppers and thyme sprigs. Sprinkle with salt and pepper. Whisk garlic, olive oil, basil, paprika, salt and pepper together in a small bowl. Pour mixture over vegetables and toss to coat evenly. Roast for 20 minutes. Using a wide spatula, turn vegetables. Roast until tender, 15 to 25 minutes more.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 cup stone ground cornmeal
                                                                  • Yes No 4 tsp salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No eight 7 to 8 oz striped bass fillets
                                                                  • Yes No vegetable oil
                                                                  • MAKE THE TARTAR SAUCE: In a small bowl, whisk the mayonnaise and buttermilk. Fold in the Green Tomato Pickles, season the sauce with salt and pepper and refrigerate until chilled.
                                                                  • PREPARE THE FISH: Put the butter- milk and flour in 2 separate pie plates. Whisk the cornmeal into the flour along with the salt and pepper. Dip the fish fillets on both sides in the buttermilk, allowing the excess to drip back into the pie plate. Dredge the fish in the flour mixture, pressing to help it adhere. Transfer the fish to a baking sheet.
                                                                  • Heat 1/4 inch of vegetable oil in each of 2 large skillets until shimmering. Sprinkle the fish with more of the flour mixture and add the fillets to the skillets, skin side up. Cook over moderately high heat, turning once, until golden and cooked through, 5 to 6 minutes. Drain the fish on a paper towel-lined baking sheet. Serve right away, with the tartar sauce.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A small amount of cream is all it takes to make these mushrooms taste luxurious.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No coarse salt
                                                                  • Yes No 3/4 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No polenta
                                                                  • Yes No 1 lb asparagus
                                                                  • Heat broiler, with rack 5 inches from heat. In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Season with salt and pepper. Add broth and cook until reduced by half, about 4 minutes. Stir in cream and cook 2 minutes. Remove from heat.
                                                                  • Place a rimmed baking sheet in oven to heat, 5 minutes. Pat polenta wedges dry with a paper towel and lightly brush both sides with 1 1/2 teaspoons oil. Toss asparagus with 1/2 teaspoon oil.
                                                                  • Carefully place asparagus on one half of hot sheet and season with salt and pepper; place polenta on other half of sheet.
                                                                  • Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus halfway through. Serve polenta wedges with asparagus and creamy mushrooms.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Since the idea is to use up leftover steak and all the little bits of weekend vegetables, don't worry if amounts don't match precisely.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Yes No 1 cup diced red onion
                                                                  • Yes No 1 1/2 cup grape tomato
                                                                  • Yes No 1/4 cup chopped eggplant
                                                                  • Yes No 1/4 cup chopped roasted red pepper
                                                                  • Yes No 1 1/4 lb roasted fingerling potatoes
                                                                  • Yes No 6 oz chili espresso steak
                                                                  • Yes No 3/8 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add onion; cook 6 minutes or until tender, stirring occasionally. Add tomatoes; cook 1 minute, stirring occasionally. Add eggplant and next 3 ingredients (through Chili-Espresso Rubbed Steak); cook 3 minutes or until heated. Stir in salt and 1/4 teaspoon pepper. Keep steak mixture warm.
                                                                  • Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add vinegar. Break eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Spoon about 1 1/2 cups hash onto each of 4 plates; top each serving with 1 egg. Sprinkle evenly with remaining 1/4 teaspoon pepper and parsley.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No one 8 lb, 10 cup seedless watermelon, scooped
                                                                  • Yes No 1/2 lb feta cheese
                                                                  • Yes No 1 1/4 cup pitted kalamata olive
                                                                  • Yes No 1 small sweet onion
                                                                  • Yes No 1 cup coarsely chopped mint
                                                                  • In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.
                                                                  Yields: 12
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 1 9 oz refrigerated fettuccine
                                                                  • Yes No 2 1 cup carrot
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 8 oz fresh mushrooms
                                                                  • Yes No 1 tbsp diced scallion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 6 oz fresh baby spinach
                                                                  • Yes No 1 16 oz alfredo sauce
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No salt and pepper
                                                                  • Yes No parmesan cheese, carrot ribbons
                                                                  • Prepare fettuccine according to package directions.
                                                                  • Sauté carrots in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes. Stir in mushrooms, onion, and garlic, and sauté 3 to 4 minutes or until mushrooms are tender. Add spinach, and cook 2 to 3 minutes or until wilted. Stir in Alfredo sauce, cheese, basil, and hot cooked pasta, stirring just until blended. Cook 1 to 2 minutes or just until thoroughly heated. Season with salt and pepper to taste. Serve immediately. Garnish, if desired.
                                                                  • *1/2 (16-oz.) package fettuccine may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6side-dish or 4 main-dish servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 13 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  soup. But it has a bright tartness all its own, just right for one of these long, light spring evenings.

                                                                  Ingredients
                                                                  • Yes No 2 large leek
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 lemons, and about 1/4 cup juice
                                                                  • Yes No 4 cup vegetable broth
                                                                  • Yes No 1/4 cup dry vermouth
                                                                  • Yes No salt and pepper
                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 1/4 lb ground turkey
                                                                  • Yes No 1 1/2 tbsp reduced sodium taco seasoning
                                                                  • Yes No 1 1/2 cup minced mixed bell peppers
                                                                  • Yes No 1 12 oz romaine iceberg lettuce
                                                                  • Yes No 1 tbsp distilled white vinegar
                                                                  • Yes No 4 oz extra sharp cheddar cheese
                                                                  • Yes No 2 cup salted tortilla chips
                                                                  • Yes No 2 scallion green tops
                                                                  • Heat oil in a large, nonstick skillet over medium heat. Add turkey and cook for 3 minutes, breaking up the meat into clumps. Sprinkle seasoning on turkey and cook, stirring, until meat is cooked through, about 3 more minutes.
                                                                  • Transfer turkey and any juices to a large salad bowl. Add bell pepper, lettuce and vinegar; toss well. Add cheese, chips and scallion greens, then toss again. Serve at once.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Although the term "hard-boiled" is more commonly known, "hard-cooked" is more accurate because the eggs should not be cooked at a boil.

                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil

                                                                  , but lemon juice or rice vinegar works, too. The basic recipe can also be enhanced with other ingredients such as tofu, edamame, or burdock root, and served with soba noodles or rice to make a more complete meal.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dried hijiki seaweed
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 2 tsp rice vinegar
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No white pepper
                                                                  • Yes No sesame seed
                                                                  • Rinse hijiki to remove any sand. (If you don't have a fine mesh strainer, just swirl the seaweed around in a bowl of water, then drain.)
                                                                  • Place hijiki in a bowl with 1/2 cup warm water. Let soak for 15 minutes.
                                                                  • In a small saucepan, heat sesame oil over low-medium heat. Add carrots and cook until softened.
                                                                  • Add hijiki, citrus juice or vinegar, sea salt, and a dash of white pepper to the carrots. Heat through.
                                                                  • Sprinkle with sesame seeds and serve warm or cool.
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Affogato, Italian for “drown,” is a description normally reserved for ice cream doused in espresso. Here we take that same principle and swap out the espresso for alcohol to create an adult version of ice cream floats where the variations are endless—try butter pecan with amaretto or chocolate chip with Chambord. Serve them in small glasses, demitasses, cordial glasses, or shot glasses. Game plan: To avoid scooping ice cream while your guests are there, use this catering trick: Scoop the ice cream onto a small, parchment-lined baking sheet, then place in the freezer until it’s time to assemble the affogato. Try toasting the nuts for a few minutes before adding them to the shots.

                                                                  Ingredients
                                                                  • Yes No 3 cup chocolate ice cream
                                                                  • Yes No 3/4 cup orange liqueur
                                                                  • Yes No 24 whole hazelnut
                                                                  • Yes No 3 cup vanilla ice cream
                                                                  • Yes No 3/4 cup lemon flavored liqueur
                                                                  • Yes No 24 whole macadamia nut
                                                                  • Place a small scoop of ice cream in each glass. Top with 1 tablespoon liqueur and 2 nuts. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 24servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Carrots with a tangy sweet-sour sauce.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp organic butter
                                                                  • Yes No 2 tbsp organic corn starch
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 2 tbsp organic apple cider vinegar
                                                                  • Yes No 1 cup water
                                                                  • Yes No 4 cup sliced organic carrot
                                                                  • In a skillet over medium low heat, cook butter until lightly browned; add cornstarch. Continue cooking, stirring constantly. Add salt and pepper. Combine sugar, vinegar, and water; stir until sugar is dissolved. Add sugar mixture to butter mixture. Cook over low heat, stirring constantly, until sauce is smooth and thickened. Pour over the hot cooked carrots. Serves 6. More Carrot Recipes Carrots au Gratin Carrots with Fresh Herbs Gingered Carrots Carrot Raisin Salad Simple Glazed Carrots Spicy Carrot Salad Banquet Carrots Dorothy's Heavenly Carrots Marmalade Candied Carrots Carrot Apple Cake & Frosting Carrot Cookies Carrot Casserole Carrot Bread with Pecans Carrot Soufflé Carrot Soufflé II Slow Cooked Carrot Pudding Crockpot Marmalade Carrots Carrot Recipes Index Side Dish Casseroles Vegetable Dishes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 6 scoop vanilla ice cream
                                                                  • Yes No two 12 oz bottles root beer
                                                                  • Fill each of 2 pint glasses with 3 scoops of the vanilla ice cream. Add the root beer, then serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Whether this Thanksgiving centerpiece incites horror, amazement, or confusion when it’s served, it’s certain to evoke some kind of outburst. Warning: This dish is not recommended for people who require an inch of space between food groups. Game plan: The mashed potatoes and sweet potatoes can be made ahead. Rewarm them just prior to assembling the cake, so they are easy to spread. If your attention lapses and the marshmallows happen to burn or catch fire while broiling (this actually happened to us), relax and just blow out the flames. Peel away the burnt marshmallows, leaving the sweet potato layer intact, and start over with a fresh topping of marshmallows. Hey, did you know that we have an app for Thanksgiving? You won’t get turkey cake, but you’ll get good T-day eats. This recipe was featured as part of our story on Thanksgiving Turkey Recipes, Traditional to Trippy.

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 2 lb ground turkey breast
                                                                  • Yes No 1 cup quick cooking oat
                                                                  • Yes No 1/2 small cup parmesan cheese, on the holes of a grater
                                                                  • Yes No 1/3 cup tomato ketchup
                                                                  • Yes No 1/3 cup diced yellow onion
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 1/2 tsp minced thyme
                                                                  • Yes No 1 tsp minced sage
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 lb sweet potato
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp packed golden brown sugar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No pinch mace, ground
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup recipe sour cream mashed potatoes
                                                                  • Yes No 1/2 cup cranberry sauce
                                                                  • Yes No 2 1/2 cup sausage stuffing
                                                                  • Yes No 1 1/2 mini cup miniature marshmallow
                                                                  • Yes No gravy
                                                                    For the turkey layers:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat 2 (8-inch) cake pans with butter; set aside.
                                                                  • Place all remaining ingredients in a large bowl and mix, using clean hands, until combined (don’t squeeze or overwork). Divide the mixture evenly between the pans, spreading it to the edges and smoothing out the top. Bake until cooked through and the cakes begin to pull away from the edges of the pans, about 25 minutes. Remove from the oven (but leave the oven on), and let cool for about 10 minutes. Using a paper towel, blot away any excess fat from the cake layers’ surface; set aside. (While the turkey cakes are cooking, make the sweet potatoes.)
                                                                    For the sweet potato layer:
                                                                  • Place a steamer basket in a large saucepan with a tightfitting lid. Add enough water to reach just below the basket; bring to a boil over high heat, then reduce the heat to low and gently simmer.
                                                                  • Meanwhile, peel the sweet potatoes and cut them into 1-inch cubes. Once the water is simmering, place the cubes in the steamer basket, cover, and steam until the potatoes just give when pierced with a fork, about 20 to 25 minutes. Transfer the steamer basket with the potatoes to a plate; set aside.
                                                                  • Discard the water in the saucepan. Place the milk and butter in the saucepan and heat over low heat until the butter has melted. Turn off the heat, add the reserved sweet potatoes and the brown sugar, salt, and mace or nutmeg, and mash with a potato masher until smooth. Taste and season with salt and pepper as desired; keep warm.
                                                                    To assemble:
                                                                  • Arrange a rack in the lower third of the oven.
                                                                  • Run a knife around the edge of the turkey cakes. Unmold one of the turkey layers and place it bottom-side up on an overturned 8-inch cake pan or in an ovenproof serving dish. With a long knife or offset spatula, evenly spread 1 1/4 cups of the mashed potatoes over the top of the cake, leaving a 1/2 -inch border (keep the remaining potatoes warm).
                                                                  • Using the back of a clean spoon, spread the cranberry sauce evenly over the mashed potatoes.
                                                                  • Using your hands, gently pack the stuffing in an even layer over the cranberry sauce, using one hand to keep any stuffing from falling off the side. Press gently on the stuffing to make sure it adheres to the mashed potatoes and cranberry sauce.
                                                                  • Evenly spread another 1 1/4 cups of the mashed potatoes over the stuffing (keep the remaining potatoes warm).
                                                                  • Unmold the second turkey layer and place it bottom-side up on top of the mashed potatoes.
                                                                  • Transfer the cake pan or serving dish with the partially assembled cake to a baking sheet and bake until heated through, about 30 to 40 minutes (an instant-read thermometer should register 165°F).
                                                                  • Remove from the oven and set aside. Heat the oven to broil.
                                                                  • With a long knife or offset spatula, evenly coat the outside (but not top) of the entire cake with the remaining mashed potatoes (you may have a little left over).
                                                                  • With a clean long knife or offset spatula, evenly spread all of the sweet potatoes on top of the cake. Arrange the marshmallows across the top and gently press them into the sweet potatoes.
                                                                  • Return the baking sheet with the assembled cake to the oven and broil until the marshmallows are golden, about 1 to 2 minutes (watch closely so the marshmallows don’t burn). Using two flat spatulas, carefully transfer the cake to a serving dish. Serve immediately with gravy, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9servings
                                                                  • Active Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Golden or ruby beets work well in this summer salad. Roast the beets up to four days before serving, and combine with the other ingredients up to two hours before it goes to the table.

                                                                  Ingredients
                                                                  • Yes No 2 lb golden beets
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 450°.
                                                                  • Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a 13 x 9-inch baking dish; add 1/2 cup water to dish. Cover and bake at 450° for 40 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Slice each beet into 8 wedges.
                                                                  • Combine beets, onion, and remaining ingredients in a bowl, stirring gently.
                                                                  Yields: 8servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  The better your fruit, the more delicious these bright, intense popsicles will be. Lisa Brenneis of Churchill-Brenneis Orchard uses the farm's Oroblanco grapefruit, Gold Nugget tangerines and/or Page tangelos, and Moro blood oranges for her popsicles--but you can use any combination of citrus. Normally, these fruits are available at California farmers' markets from December through April, but January's freeze may make them scarce (by 2008, production should be back to normal). Prep Time: about 30 minutes, plus about 4 1/4 hours freezing time. Notes: You will need 8 popsicle molds (1/3- to 1/2-cup capacity), available at cookware and hardware stores. Superfine sugar, available at most supermarkets, dissolves more quickly and thoroughly than regular sugar.

                                                                  Ingredients
                                                                  • Yes No 1 cup blood orange juice
                                                                  • Yes No 1 cup tangerine juice
                                                                  • Yes No 1 cup white grapefruit juice
                                                                  • Yes No 1/4 cup caster sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Taste the blood orange juice. Add 2 tbsp. sugar and 1 tsp. lemon juice and stir until sugar is completely dissolved. Taste again to see if it has the right sweetness and tartness for you, bearing in mind that, when frozen, the juice will taste more subdued; add up to 1 tbsp. sugar and 1 tsp. lemon juice if needed. Repeat with tangerine and grapefruit juices, using the same range of sugar and lemon juice for each.
                                                                  • Fill each of 8 popsicle molds (see Notes) 1/3 full with blood orange juice and freeze, making sure they're level and upright, until firm to the touch, about 45 minutes.
                                                                  • Fill each mold 1/3 more with tangerine juice and freeze just until firm to the touch, another 45 minutes. Carefully insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Freeze until sticks feel solidly anchored, about 45 minutes.
                                                                  • Fill each mold to top with grapefruit juice, cover, and freeze 2 hours or overnight.
                                                                  • To unmold, run warm water over the individual molds just until popsicles release from sides, 5 to 15 seconds.
                                                                  • Note: Nutritional analysis is per popsicle.
                                                                  Cuisine:YesNocalifornia
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    cover

                                                                  This richly delicious sandwich was inspired by reader Julie Morgan's recipe for a Kentucky classic.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 16 slice italian bread
                                                                  • Yes No 1 cup shredded swiss cheese
                                                                  • Yes No 3 cup chopped turkey
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 3 cup white cheese sauce
                                                                  • Yes No 13 slice bacon
                                                                  • Brush melted butter evenly on 1 side of 16 bread slices. Place, butter sides down, on wax paper.
                                                                  • Sprinkle 1 Tbsp. Swiss cheese on top of each of 8 bread slices; top evenly with chicken, tomato slices, and 1 cup warm White Cheese Sauce. Sprinkle with bacon and remaining cheese, and top with remaining bread slices, butter sides up.
                                                                  • Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown. Serve with remaining 2 cups warm White Cheese Sauce for dipping.
                                                                  Cuisine:YesNokentucky
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 3 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  With plenty of fruit, fiber, and protein, this quick shake is a sweet snack you can feel good about. You can also enjoy a larger serving as a healthful breakfast. Look for canned passion fruit nectar with other bottled and canned juices or in the Latin food section of your grocery store. If you can't find it, substitute pineapple juice.

                                                                  Ingredients
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • Yes No 1/2 cup passion fruit nectar
                                                                  • Yes No 1/2 cup ice cube
                                                                  • Yes No 1 1/2 tsp wheat germ
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1 12 oz frozen blueberries
                                                                  • Yes No 1 ripe banana
                                                                  • Place all ingredients in a blender, and process until smooth.
                                                                  Yields: 4servings (serving size: about 1 cup)

                                                                  An easy and tasty chicken meal to make up on busy days. This southwestern chicken casserole is made with diced chicken, black beans and corn, cooked rice, and seasonings, along with an easy homemade sauce and optional cheese topping.

                                                                  Ingredients
                                                                  • Yes No 2 cup cooked rice
                                                                  • Yes No 1 1/2 cup diced cooked chicken
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 11 to 15 oz mexican style corn
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1/4 tsp chipotle chili pepper
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 4 tbsp flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup cheddar cheese
                                                                  • In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend. In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed. Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray. Bake at 350° for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired. Serves 6. More Chicken Recipes Chicken Fricassee Baked Chicken Paprika Baked Chicken With Beer Broiled Lemon Chicken Skillet Chicken with Sour Cream Walnut Chicken Chicken with Sweet Potatoes Chicken with Peaches Skillet Chicken Dinner Chicken Rosemary Chicken with Angel Hair Pasta Italian Style Chicken Casserole Chicken Casserole Recipe Chicken Supreme with Vegetables and Rice Chicken Paprika Chicken Casserole with Mushrooms Chicken and Macaroni Casserole Chicken Casserole with Noodles and Zucchini Chicken Marsala Dawn's Chicken Parmesan Sesame Chicken with Orange Sauce Stuffed Chicken Breasts Oven Fried Parmesan Garlic Chicken Chicken and Mushrooms Baked Chicken with Sour Cream Skillet Chicken Rosemary II Skillet Chicken Dijon Easy Skillet Chicken Cacciatore Mexican Chicken Chicken Noodle Casserole Chicken Tortilla Bake Cajun Chicken Pasta Chicken with Jalapeno Cheese Sauce Easy Herb Chicken Bake Skillet Chicken Index Chicken Casserole Index Top Chicken Casseroles Baked Chicken Recipes Oven Fried Chicken Recipes Chicken Recipe Index Chicken Breast Recipes Crockpot Chicken Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNosouthwestern
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook

                                                                  One of the basic rules of pairing wines with food is that rich dishes match well with wines that have good acidity. This silky soup—a simple puree of onion, edamame and chicken stock—is no exception.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 2 10 oz cup frozen edamame
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 2 tsp finely grated ginger
                                                                  • In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 7 minutes. Add 3 cups of the stock and simmer over low heat for 20 minutes. Add the edamame and cook until tender, about 10 minutes. Let cool slightly, then puree the soup in a blender until very smooth. Transfer the soup to a bowl and refrigerate until chilled, at least 3 hours.
                                                                  • Whisk the remaining 1 cup of chicken stock into the soup and season with salt. In a small bowl, combine the crème fraîche with the grated ginger. Ladle the soup into bowls, drizzle with the ginger crème fraîche and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  The bright flavor of lemons and the mellow smoothness of cream blend together perfectly in this scrumptious lemon cream tartlet recipe. Serve these special tartlets with coffee or tea for a relaxed teatime. Cook’s note: Buy store-bought pastry cream or make homemade lemon pastry cream for a special touch.

                                                                  Ingredients
                                                                  • Yes No 1 single crust portion pate sucree
                                                                  • Yes No 1 cup lemon pastry cream
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Preheat an oven to 400F. Line 12 standard muffin tins or 24 tartlet molds with the pate sucree. Prick the bottom of the tartlets with a fork and weight them down with pie weights, dried beans, or uncooked rice. Bake the pastry for 8 to 12 minutes, until it becomes a very light, golden brown. Cool the tartlet shells on a wire rack.
                                                                  • To prepare the tartlets, fill a piping bag with the lemon pastry cream and pipe 1 1/2 tablespoons of cream into each large (muffin-size) shell, or slightly less than 1 tablespoon of cream into each miniature shell.
                                                                  • Garnish the top of each pastry with a small dollop of sweetened whipped cream. Serve the pastries immediately or chill for later use.
                                                                  • This lemon cream tartlets recipes makes 12 servings.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 1/2 5 oz cup shredded gruyère cheese
                                                                  • Yes No 1 medium white onion
                                                                  • In a small bowl, whisk the milk with the egg yolks and egg. In a large bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. Using a wooden spoon, stir the egg mixture into the flour, leaving a few lumps. Cover and refrigerate the batter for at least 1 hour or overnight.
                                                                  • Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Carefully hold a colander with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain and transfer to a large bowl. Stir in 1 tablespoon of the oil, season with salt and pepper and toss to coat.
                                                                  • Preheat the oven to 400°. Oil a 9-by-13-inch baking dish. Spread the spaetzle in the dish and dot with the butter. Sprinkle with the cheese and bake for about 20 minutes, or until the spaetzle is hot and the cheese is just melted.
                                                                  • Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the onion and cook over high heat until softened, about 1 minute. Reduce the heat to moderately low and cook, stirring occasionally, until lightly browned, about 15 minutes. Scatter the onion over the spaetzle and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tbsp mustard powder
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 5 lb baby back ribs
                                                                  • Yes No 1/2 medium cup dry sherry
                                                                  • Light a grill. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center. If using a gas grill, turn off the center burners.
                                                                  • In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon and cloves. Sprinkle the mixture over the ribs. Pour the sherry into a spray bottle.
                                                                  • Place the ribs on the hot grate above the drip pan and away from the coals, bony side down. Cover and grill for 30 minutes. Spray the ribs with sherry. Cover and grill for another 30 minutes. Shift the ribs around (but keep them bony side down) and spray once more with sherry. Cover and grill for about 30 minutes longer, until the meat is tender. Replenish the coals as necessary throughout grilling.
                                                                  • Take the ribs off the grill and spread the coals out evenly. Brush the Guava Barbecue Sauce on both sides of the ribs and grill directly over the fire for about 1 minute per side, until glazed and bubbling. Transfer the ribs to a platter and let rest for 5 minutes. Cut down between the bones and arrange the ribs on a platter. Pass the remaining sauce at the table.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp poultry seasoning
                                                                  • Yes No 1 8 to 10 lb wild turkey breast
                                                                  • Yes No vegetable oil
                                                                  • Yes No cream gravy
                                                                  • Yes No watercress
                                                                  • Yes No mushroom
                                                                  • Sprinkle seasonings over turkey. Brush entire turkey breast with oil; place on a rack in a roasting pan
                                                                  • Insert meat thermometer in breast (do not touch bone). Bake at 325° for 2 1/2 hours or until thermometer registers 185°; baste with pan drippings.
                                                                  • Transfer turkey to a serving platter, reserving 1/2 cup pan drippings for Cream Gravy; let stand 15 minutes before carving. Serve with Cream Gravy. Garnish with watercress and mushrooms.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  Marcus Samuelsson drew on African staples like yams and okra to create this completely original recipe of roasted sweet potatoes tossed with red potatoes, wilted spinach and sautéed okra. Toasted mustard seeds and a caper vinaigrette give this delicious salad a nutty, tangy flavor.

                                                                  Ingredients
                                                                  • Yes No 1 1 inch lb red potatoes, and cubes
                                                                  • Yes No 3/4 cup
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 lb sweet potato
                                                                  • Yes No 1 tbsp mustard seed
                                                                  • Yes No 5 oz spinach
                                                                  • Yes No 1 small lb okra
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 3 tbsp drained caper
                                                                  • Preheat the oven to 350°. On a rimmed baking sheet, toss the red potatoes with 1 tablespoon of the olive oil and spread them in an even layer. Season with salt and pepper. Bake the potatoes in the middle of the oven for about 30 minutes, or until they'e lightly browned and just tender. Let cool.
                                                                  • On each of 2 large rimmed baking sheets, toss half of the sweet potatoes with 2 tablespoons of the olive oil. Spread the sweet potatoes in an even layer and season with salt and pepper. Bake the potatoes on the upper and lower racks of the oven for about 20 minutes, or until lightly browned and just tender; switch the sheets halfway through for even cooking. Let the sweet potatoes cool.
                                                                  • In a large skillet, toast the mustard seeds over moderately high heat until they start popping, about 3 minutes. Transfer the seeds to a small bowl. Add the rinsed spinach leaves—they will still be wet—to the skillet and cook over moderately high heat, tossing with tongs, until completely wilted. Transfer the spinach to a colander to cool. Lightly squeeze the spinach dry and then coarsely chop.
                                                                  • Wipe out the skillet. Add 2 tablespoons of olive oil and heat until shimmering. Add the okra, season with salt and pepper and cook over moderate heat, turning a few times, until the okra is lightly browned, about 5 minutes.
                                                                  • In a very large bowl, mix the vinegar with the capers and the remaining 1/4 cup plus 2 tablespoons of olive oil; season with salt and pepper. Add the red potatoes, sweet potatoes, mustard seeds, spinach and okra and toss well to coat. Transfer the salad to a platter and serve.
                                                                  Cuisine:YesNoafrican
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 2 tsp italian seasoning
                                                                  • Yes No 1/4 tsp basil leaves, dried
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 cup garden brown sauce
                                                                  • Yes No 1 12 oz marinara sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup cubed eggplant
                                                                  • Yes No 4 cup linguine
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Heat oil in a medium saucepan over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté 3 minutes. Add Garden Brown Sauce and marinara. Reduce heat; simmer 15 minutes, stirring occasionally.
                                                                  • Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the cubed eggplant, and sauté 5 minutes or until eggplant is lightly browned. Add the onion mixture; reduce heat, and simmer mixture 10 minutes. Serve over linguine, and sprinkle with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 cup pasta, 1 1/2 cups sauce, and 2 tablespoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle