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                                                                  with lots of steps and ingredients, there are other days where nothing has gone right, company drops by, the house is a mess and all we have in the house is a box cake mix, a package of sugar free jello and 3 eggs. Well, these three ingredients mean that 60 seconds later you can have a tasty snack.

                                                                  Ingredients
                                                                  • Yes No 1 cake mix
                                                                  • Yes No 1 sugar free jello
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Preheat oven to 325°F. Apply non stick spray to a 8"x8" pan (or whatever you have on hand). Mix all ingredients together well, spoon into pan and bake for 20 minutes or until a toothpick comes out clean (some cake mixes may take a few extra minutes).
                                                                  • That's it! For our Dr. Seuss looking creation above, we used a white cake mix and added orange jello to it. Once mixed completely (it will be thick) we spooned out a large "glob" (we'd guess about 1 cup) and mixed it with a few tablespoons of dark cocoa. We made small ball shapes from the new chocolate dough and placed them on top. Upon removing from the oven we were greeted with this leopard spotted chocolate and orange brownie!
                                                                  • It's great for a last minute dessert or late night snack! Plus, most items are usually on hand, especially if you watch for sales on jello and box cake mixes, even if you don't usually keep them on hand. It's a fantastic recipe to get the kids in the kitchen with, especially with all the wild colors and flavors you can make!
                                                                  • It's not gourmet, but it sure is tasty!
                                                                  Yields: 8x8 pan
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 ripe banana
                                                                  • Yes No strawberry
                                                                  • Yes No 2 tbsp 2 tablespoons natural yogurt
                                                                  • Yes No 1 of quick oats
                                                                  • Yes No 1 of mixed nuts
                                                                  • Yes No op pie juice
                                                                  • Yes No honey
                                                                  • Smoothies are not only deliciously tasty but they're also perfect to have for breakfast, as they're full of goodness. Adding quick cook oats and nuts to them is great, because it helps slow down the absorption of the sugar from the fruit into your bloodstream, which gives you more energy for longer. The great thing about frozen fruit is that it's been picked at its best, at the right time, and hasn't been forced to grow out of season, like so much of the "fresh" fruit on offer to us these days. It's also cheaper and far more convenient— it will keep happily in your freezer for months on end, so any time you fancy a smoothie, you can have one!These smoothies are best made in a blender, as opposed to a food processor, as this will give your smoothies a lovely silky texture. And feel free to use any fruit you like, either one type or a mixture. Raspberries are really tasty and you can use them here, but I tend to stay away from them because of the seeds.Peel and slice your banana and put it into a blender with your frozen fruit and the yogurt. Whiz it up and add the oats and nuts. Add the soy milk, fat free milk, or apple juice and whiz again, until nice and smooth. If it's a bit too thick for you, just add a splash more milk or juice and whiz around again. Give it a good stir, then have a taste. Rarely with a frozen fruit smoothie should you need to sweeten it, but if you think it needs a bit of extra sweetness you can add a little honey to taste — you won't need much.This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009
                                                                  Yields: 2glasses
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Category Finalist: Sides and Salads. "I make a fairly traditional Sunday meal of chicken and potatoes for my family. I hated to see the leftovers go to waste, so I used the mashed potatoes to create these delicious rolls. I experimented with 10 variations before settling on this version. My kids and husband love the rolls so much that they never last until Tuesday!" —Catherine McMichael, Saginaw, Mich.

                                                                  Ingredients
                                                                  • Yes No 1 cup mashed baking potato
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 21 2/5 oz bread flour
                                                                  • Yes No 2 1/2 tsp active dry yeast
                                                                  • Yes No 1 1/2 tsp sea salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 4 ingredients in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110°. Stir with a whisk until smooth.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, yeast, and salt in a large mixing bowl. Add potato mixture to flour mixture, stirring with a fork until combined. Add eggs; stir until combined.
                                                                  • Add 9 ounces (about 2 cups) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
                                                                  • Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
                                                                  • Divide dough in half. Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaf, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
                                                                  • Shape remaining portion into 9 portions, and shape each into a ball. Place balls in an 8-inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.)
                                                                  • Preheat oven to 350°.
                                                                  • Bake at 350° for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom. Remove from pans; cool on wire racks.
                                                                  Cuisine:YesNomichigan
                                                                  Yields: 18servings (serving size: 1 roll or one-ninth of loaf)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Preheat oven to 400°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.
                                                                  • Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.
                                                                  Yields: 12(serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  The Union Square Cafe in New York City makes this bloody mary using heirloom tomatoes from the nearby farmers? market.

                                                                  Ingredients
                                                                  • Yes No 2 large ripe heirloom tomatoes
                                                                  • Yes No 2 oz vodka
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 1 tsp grated prepared horseradish
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No cherry tomato
                                                                  • Push tomatoes through a potato ricer or a medium sieve into a small bowl; discard solids. Refrigerate juice until chilled.
                                                                  • Stir in vodka, lime juice, horseradish, and Tabasco and season with salt and pepper. Fill a highball glass with ice and add tomato juice mixture. Garnish with a wooden skewer threaded with grape tomatoes.
                                                                  • MAKES 1 COCKTAIL
                                                                  Cuisine:YesNonew york
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Chili con Carne
                                                                   2 h 10 m

                                                                  A traditional Texas-style chili, this stew packs a smoky punch from mildly spicy poblanos and a hot chipotle chile. Rinsing the chipotle mellows the heat; skip that step for more fire.

                                                                  Ingredients
                                                                  • Yes No 8 poblano chili pepper
                                                                  • Yes No 3 lb boneless chuck roast
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 cup chopped onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 cup plum tomato
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 chipotle chile, canned in adobo sauce
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 6 tbsp shredded reduced fat cheddar cheese
                                                                  • Preheat broiler.
                                                                  • Place poblanos on a foil-lined baking sheet; broil 8 minutes or until charred, turning after 6 minutes. Place poblanos in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut chiles into 1-inch pieces.
                                                                  • Sprinkle beef with salt and black pepper; dredge in flour. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half of beef to pan; sauté for 5 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with remaining oil and beef.
                                                                  • Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pan. Stir in tomato, oregano, and cumin; bring to a simmer. Cover and cook 1 hour, stirring occasionally. Stir in poblanos; simmer for 45 minutes or until beef is tender, stirring occasionally. Rinse, seed, and chop chipotle. Stir in chipotle and cilantro. Sprinkle with cheese.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 10servings (serving size: about 1 cup chili and about 2 teaspoons cheese)
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of soups, curries, and even sweet dishes. Here they are combined with a lightly curried soup that makes for a wonderful vegetarian/vegan entree - similar to those served at Thai or Vietnamese restaurants throughout North America. The addition of lemongrass makes it particularly healthy - great for chasing away cold & flu bugs. This soup is wonderful on its own, or serve it like they do in Thailand: with plain steamed rice or noodles on the side. Enjoy!

                                                                  Ingredients
                                                                  • Yes No 6 cup vegetable stock
                                                                  • Yes No 1/3 thick can coconut milk
                                                                  • Yes No 3 tbsp ready prepared
                                                                  • Yes No 3 bai makrut (kaffir lime leaves)
                                                                  • Yes No 3 cup pumpkin
                                                                  • Yes No 2 cup yam
                                                                  • Yes No 1 cup soft tofu
                                                                  • Yes No 1 shallot
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 ginger
                                                                  • Yes No 1/4 tsp dried chili
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 3/4 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 big handful baby spinach
                                                                  • Yes No 1/2 cup basil
                                                                  • Place stock in a pot over high heat. If making your stock from cubes or powder, be sure to make it strong-tasting - this will give you the best soup! Now add the lemongrass (include the leftover stalk pieces if using fresh lemongrass), plus the kaffir lime leaves, shallot, garlic, galangal or ginger, and chili. Bring to a boil.
                                                                  • Add the pumpkin (or squash) and yam. Reduce heat slightly and gently boil for 6-7 minutes.
                                                                  • While the soup is cooking, add the spices/flavorings, stirring with each addition: turmeric, chili powder, ground coriander, ground cumin, soy sauce, brown sugar, and lime juice.
                                                                  • When pumpkin and yam are soft enough to eat, reduce heat to low. Now stir in the coconut milk (start with 1/3 can and increase to 1/2 can if you want it creamier or less spicy).
                                                                  • Stir well and taste-test the soup for salt and spice, adding more soy sauce or a little salt if not salty or flavorful enough (this will depend on the taste of your original stock). Add more lime juice if it happens to be too salty or sweet. If it's too sour for your liking, add a little more sugar; also adjust the spice level by adding more chili or chili sauce. If too spicy, add more coconut milk.
                                                                  • Just before serving, add the soft tofu and spinach and gently stir it into the soup (the spinach will wilt instantly and the soft tofu will heat up in seconds). Portion out into bowls and top with the fresh basil and coriander. Note that this soup can be served as is, or with rice or noodles. In Thailand, it is served with rice on the side, each person adding their own directly to the soup. Enjoy!
                                                                  Cuisine:YesNothai
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This simple recipe gives rise to a golden, cakelike crust that won rave reviews at the tasting table. Try replacing a portion of the chicken with an equal amount of frozen, thawed vegetables, or stir a cup of shredded cheese into the soup mixture. We especially enjoyed the pie with broccoli and Cheddar cheese.

                                                                  Ingredients
                                                                  • Yes No 4 cup chopped cooked chicken
                                                                  • Yes No 1 10 3/4 oz cream of chicken soup
                                                                  • Yes No 1 1/2 cup chicken broth
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 1/2 cup self-rising flour
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup butter
                                                                  • Place chopped chicken in a lightly greased 12- x 8-inch baking dish. Whisk together soup, broth, and cornstarch; pour mixture evenly over chicken.
                                                                  • Whisk together flour, buttermilk, and butter; spoon batter evenly over chicken mixture.
                                                                  • Bake at 400° for 40 minutes or until crust is golden brown.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 4 3 oz torpedo rolls
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 1 cup roasted red peppers
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp italian seasoning
                                                                  • Yes No 1 1/4 lb boneless sirloin steak
                                                                  • Yes No black pepper
                                                                  • Yes No 8 slice provolone cheese
                                                                  • To warm rolls, arrange them on a baking sheet and place in an oven set on low. Heat oil in a large nonstick skillet over medium heat. Add onion, zucchini, peppers, 1/4 tsp. salt and Italian seasoning. Cook, stirring, until vegetables are just tender, about 5 minutes. Transfer to a bowl and keep warm.
                                                                  • Season steak strips with remaining 1/4 tsp. salt and freshly ground black pepper. Add to the same skillet and cook over medium-high heat, turning once, until no longer pink, about 2 minutes.
                                                                  • Place one open roll on each of 4 plates and top with 2 slices provolone. Add steak and vegetables, then serve.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  Serve with our Poached Dried Apricots and Currants.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp finely grated orange zest
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 1/2 cup vin santo
                                                                  • Yes No pinch sea salt
                                                                  • Rub together sugar, zest, and vanilla seeds in a medium heatproof bowl using your fingers. Add yolks. Whisk until pale and creamy. Whisk in Vin Santo and salt. Set bowl over a pan of simmering water, and whisk until mixture thickens and doubles in volume, about 10 minutes. Serve warm.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup low-fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp plain powdered gelatin
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/3 3 oz cup non-fat sour cream
                                                                  • Yes No 1 1/2 cup plain fat free greek yogurt
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 1 3/4 lb pineapple
                                                                  • Yes No pinch salt
                                                                  • MAKE THE PANNA COTTA In a large saucepan, heat the milk with the sugar over low heat, stirring, until the sugar is dissolved. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, 3 minutes. Scrape the gelatin into the warm milk and let cool completely.
                                                                  • In a medium bowl, whisk the sour cream with the yogurt, lime juice and vanilla. Whisk in the milk and pour the panna cotta into 6 glasses. Refrigerate until set, 3 hours.
                                                                  • MEANWHILE, MAKE THE GRANITA In a saucepan, cook the water and sugar over moderate heat, stirring, just until the sugar is dissolved. Let cool completely.
                                                                  • Cut three-fourths of the pineapple into chunks, transfer to a blender and puree; strain into the saucepan with the sugar syrup, pressing hard on the solids. Discard the pulp. Stir the salt into the pineapple puree and pour it into a 9-by-13-inch baking dish. Freeze for 30 minutes. Using a fork, stir the granita. Continue freezing, stirring every 30 minutes, until the granita is icy and fluffy, about 3 hours.
                                                                  • Cut the remaining pineapple into thin slices. Fluff the granita with a fork and spoon it over the panna cottas. Garnish with the pineapple slices and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  This treat needs to be refrigerated; a clear glass jar with a secure lid will work best. Tie a cinnamon stick and star anise to the jar with a ribbon or raffia to both decorate and hint at the flavorings inside. It's a spicy partner for toasted slices of Cheddar-Asiago Potato Bread, so consider giving them together. This is chunky apple butter, but if you like it smooth, process the mixture a bit longer.

                                                                  Ingredients
                                                                  • Yes No 4 lb granny smith apple
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No dash cloves, ground
                                                                  • Yes No 2 3 inch cinnamon stick
                                                                  • Yes No 1 star anise
                                                                  • Combine apples and cider in a large stockpot; bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until apples are tender.
                                                                  • Place apple mixture in a food processor; pulse 6 times or until chunky. Return to pan.
                                                                  • Stir in sugar and remaining ingredients. Cook over low heat 1 hour or until thick, stirring occasionally. Discard cinnamon and star anise. Cover and chill.
                                                                  • Note: Store in an airtight container in refrigerator for up to 1 month.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 4cups (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  White peaches and nectarines are often sweeter due to a lower acid content, but feel free to substitute the more common yellow variety. You can also substitute blackberries or blueberries for raspberries--whatever looks best at your local market. Consider adding a dollop of sour cream or crème fraîche to complement the sweetness of the fruit and syrup. Prep: 15 minutes; Cook: 15 minutes; Stand: 30 minutes; Chill: 30 minutes to 2 hours.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 cup champagne
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 strip lemon peel
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 4 whole cloves, whole
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 5 1 1/2 lb firm ripe white peaches
                                                                  • Yes No 1 pint raspberry
                                                                  • Yes No mint
                                                                  • Combine first 7 ingredients in a large saucepan over medium heat; bring to a boil. Reduce heat, and simmer, stirring often, 6 minutes or until sugar dissolves. Add peaches, bring back to a simmer, and remove from heat. Let stand 30 minutes or until cool.
                                                                  • Using a slotted spoon, transfer peaches to 4 serving bowls. Cook remaining syrup 8 minutes or until thickened; cool. Strain over peaches, and chill at least 30 minutes. Add raspberries. Garnish, if desired.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate

                                                                  Roasting the bones adds richer, deeper flavor to the stock. If you don't see chicken bones in your butcher's case, ask for them. Take your time when tempering the egg (used to add body to the soup) with the hot broth; the payoff is a smooth, silky texture. Make-ahead tip: Cook and chill the stock a day ahead; skim solidified fat from cold stock before heating and proceeding with recipe.

                                                                  Ingredients
                                                                  • Yes No 2 lb chicken bones
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 large onion
                                                                  • Yes No 12 cup water
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 2/3 cup matzo meal
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 tbsp sparkling water
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp chopped dill weed
                                                                  • Preheat oven to 425°.
                                                                  • Arrange first 4 ingredients on a jelly-roll pan. Bake at 425° for 45 minutes or until browned.
                                                                  • Combine chicken mixture, 12 cups water, and bay leaf in a stockpot over high heat. Bring to a boil. Reduce heat to low, and simmer gently for 2 hours, skimming fat and foam from surface occasionally. Strain stock through a fine sieve into a large bowl; discard solids. Skim fat from surface of stock; discard fat. Return stock to pan; stir in turmeric and 1/2 teaspoon salt.
                                                                  • Combine remaining 1/4 teaspoon salt, matzo meal, and the next 5 ingredients (through pepper). Add 2 eggs; stir until combined. Cover and refrigerate for 30 minutes. With moist hands, shape the mixture into 24 (1-inch) balls. Bring stock to a simmer (do not boil). Add dumplings to stock, and cook for 15 minutes. Add chicken, and continue cooking 15 minutes or until chicken is done. Remove pan from heat. Remove chicken from stock, and let stand for 5 minutes. Cut chicken into thin slices; return to pan. Remove 1 cup hot broth mixture. Place remaining 1 egg in a medium bowl. Gradually add 1 cup hot broth mixture to egg, stirring constantly with a whisk. Slowly pour beaten egg mixture into pan, stirring constantly with a whisk. Stir in lemon juice, and sprinkle with dill.
                                                                  Yields: 8servings (serving size: about 1 1/4 cups)
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle

                                                                  Mashed banana adds more than just flavor to this cake--it also keeps the layers moist.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 1 1/4 tsp vanilla extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup mashed ripe banana
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2/3 cup less fat cream cheese
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 cup powdered sugar
                                                                  • Yes No 2 tbsp diced pecan
                                                                  • Yes No 2 tbsp sweetened flaked coconut
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring well with a whisk. Place granulated sugar, oil, 1 1/4 teaspoons vanilla extract, egg whites, and egg in a large bowl; beat with a mixer at medium speed until well blended. Add mashed banana; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
                                                                  • Pour batter into prepared pans. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Peel off wax paper; cool completely on wire racks.
                                                                  • To prepare frosting, place cream cheese and 1 teaspoon vanilla extract in a large bowl; beat with a mixer at medium speed until fluffy. Add powdered sugar; beat at low speed until smooth.
                                                                  • Place 1 cake layer on a plate; spread with 1/2 cup icing, and top with other cake layer. Spread remaining icing over top and sides of cake. Sprinkle pecans and coconut over top of cake. Store cake loosely covered in refrigerator.
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup crushed tomato
                                                                  • Yes No 9 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp red wine
                                                                  • Yes No 1 tsp hot smoked paprika
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Make the brava sauce: Purée tomatoes, 1 tbsp. oil, wine, paprika, sugar, and chile in a blender. Season with salt, transfer to a bowl, and set aside. Make the allioli: Vigorously whisk egg yolk and garlic. While whisking, add 1 tbsp. oil in a thin stream until mixture thickens. Continue whisking, adding 7 tbsp. oil in a thin stream. Add lemon juice and milk, and season with salt; chill.
                                                                  • Pour oil into a 5-qt. pot to a depth of 1 1/2"; heat over medium heat until a deep-fry thermometer reads 220°. Meanwhile, halve potatoes crosswise. Using a small knife, shape each potato half into a 1 3/4" x 1" football shape. Transfer potatoes to oil and cook, turning occasionally, until tender and pale golden, 15–20 minutes. Using a slotted spoon, transfer potatoes to paper towels; chill. Remove pot from heat; reserve.
                                                                  • Heat the reserved oil over medium-high heat until a deep-fry thermometer reads 350°. Add potatoes; cook until golden brown, 3–5 minutes. Transfer to paper towels; season with salt. Serve potatoes with the reserved brava sauce and allioli.
                                                                  • SERVES 2
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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

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

                                                                  This is another cross-cultural dessert that uses Eastern Europe's bounty of almonds. The top can be gussied up with chocolate ganache and chocolate-dipped strawberries. Makes 10 servings of Almond Torte

                                                                  Ingredients
                                                                  • Yes No 11 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 lb almonds, finely ground
                                                                  • Yes No 1 tbsp cocoa powder
                                                                  • Yes No 3 tbsp bread crumb
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 1/4 cup heavy whipping cream
                                                                  • Yes No 1 cup cocoa powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No large strawberry
                                                                  • Yes No sliced almonds
                                                                  • Heat oven to 350 degrees. In a large bowl, beat egg yolks and granulated sugar at high speed until thick and lemon-colored. Mix together almonds, cocoa, bread crumbs and baking powder, and set aside. In a separate bowl, beat the egg whites and vanilla until stiff but not dry. Set aside. Fold dry ingredients into yolk batter. Then gently fold in egg whites. Lightly coat two (9-inch) cake pans with cooking spray. Divide batter into pans and bake for about 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely on wire rack, turning cakes out after 10 minutes. Meanwhile, to make the frosting, beat whipping cream with cocoa, salt, confectioners' sugar and vanilla until stiff peaks form. Line the bottom of a 9-inch springform pan with a parchment-paper circle. Cut each 9-inch cake in half horizontally, to make 4 layers. Place 1 layer, cut side up, in bottom of pan. Spread with 1/4 of whipped cream. Continue layering, reserving last 1/4 of whipped cream for the sides, and leaving last layer, placed cut side down, unfrosted. Cover with plastic wrap and refrigerate. Meanwhile, make ganache by chopping chocolate and placing in a heatproof bowl. Microwave cream and butter until it boils. Pour over chocolate, cover with plastic wrap and let sit 15 minutes. Remove plastic and stir until thick and smooth, and slightly cooled. Dip strawberries half way in ganache and place on parchment paper to dry slightly. Remove torte from refrigerator and pour ganache over top. Arrange strawberries on the ganache. Again cover with plastic wrap and refrigerate until ganache has set, about 1 hour. Remove torte from refrigerator and unmold from springform pan. Place torte on a serving platter. Cover sides with reserved whipped cream frosting and sprinkle with sliced almonds. Store leftovers refrigerated.
                                                                  Cuisine:YesNoeuropean
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    paper

                                                                  The cool snapper ceviche at Isla is the perfect way to refresh in the wilting heat of Vegas. Marinated in both lime and orange juice, and accented with red onion, serrano chiles, tomatoes, and mint, it’s a nice riff on the classic Latin dish. What to buy: The Monterey Bay Aquarium’s Seafood Watch program recommends avoiding some varieties of red snapper. Luckily, this recipe works great with other varieties, such as wild-caught snapper from Hawaii or opakapaka (pink snapper), or with rock cod. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it as ceviche so he or she gives you a top-quality piece. This recipe was featured in our no-cook story.

                                                                  Ingredients
                                                                  • Yes No 8 oz snapper fillet
                                                                  • Yes No 8 tbsp lime juice
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1/4 medium red onion
                                                                  • Yes No 2 medium serrano chili pepper
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 1/4 cup loosely packed mint
                                                                  • Place fish in a nonreactive mixing bowl, and toss with 2 tablespoons of the lime juice until it is well coated. Cover and refrigerate for 2 1/2 to 3 hours (the fish should be opaque in color and firm to the touch).
                                                                  • About 30 minutes before the fish is ready, combine remaining 6 tablespoons lime juice with orange juice, tomatoes, onion, chiles, and cilantro in a nonreactive mixing bowl; set aside to marinate.
                                                                  • When the fish is ready, add tomato-onion mixture and toss to combine. To serve, season with salt and freshly ground black pepper and transfer ceviche to chilled serving dishes. Tear mint leaves and sprinkle over each serving.
                                                                  Cuisine:YesNomonterey
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    sprinkle

                                                                  The half-and-half and grated orange rind create a citrusy cream sauce that tames the spiciness of the chipotle chile.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup half and half
                                                                  • Yes No 1 large chipotle chile, canned in adobo sauce
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No linguine
                                                                  • Place first 3 ingredients in a blender; process until smooth.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add shrimp. Coat shrimp with cooking spray; sprinkle with cumin and salt. Sauté 4 minutes or until shrimp are done, stirring frequently. Transfer shrimp to a serving platter. Reduce heat to medium, add half-and-half mixture to pan, and cook 1 minute, stirring constantly. Pour sauce over shrimp; sprinkle with cilantro. Serve over linguine, if desired.
                                                                  Yields: 4servings (serving size: 1/2 cup shrimp and 2 tablespoons sauce)
                                                                  • Prep Time: 3 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 9 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 12 inch prebaked whole wheat pizza crust
                                                                  • Yes No 3/4 cup marinara sauce
                                                                  • Yes No 1/2 cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 thin slice prosciutto
                                                                  • Yes No 3 small cocktail size tomatoes
                                                                  • Yes No 8 basil
                                                                  • Preheat oven to 400°. Place pizza crust on a baking sheet. Spread marinara sauce evenly over crust, leaving a 1-inch border around the edges. Combine mozzarella and Parmesan, and sprinkle evenly over sauce. Top with prosciutto and tomato slices. Bake until cheese is bubbly and crust is browned around the edges (12-15 minutes). Remove from oven, and distribute basil leaves evenly over pizza. Let pizza set for 5 minutes. Slice into 8 pieces, and serve immediately.
                                                                  • On-the-Go Alternative: Healthy Choice Café Steamers Chicken Pesto Classico.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 slices)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    healthy choice
                                                                    Brands:
                                                                  • Yes No
                                                                    Healthy Choice

                                                                  Stewed greens, often slow-cooked with bits of smoky bacon, are ubiquitous in the South. Here, Bobby Flay gives mild Swiss chard an irresistibly spicy flavor by pairing it with a side of vinegared jalapeños.

                                                                  Ingredients
                                                                  • Yes No 1 cup white wine vinegar
                                                                  • Yes No 3 large jalapeño chili pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 lb bacon strips
                                                                  • Yes No 3 shallot
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 2 lb swiss chard, and, leaves separately
                                                                  • Yes No black pepper
                                                                  • In a small saucepan, bring the white wine vinegar to a boil. Remove from the heat. Add the chopped jalapeños and 1/2 teaspoon of salt and let the jalapeños stand for 2 hours. Strain, reserving the jalapeños and vinegar separately.
                                                                  • In a large enameled cast-iron casserole or Dutch oven, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.
                                                                  • Add the shallots to the casserole and cook over moderate heat until softened, about 3 minutes. Add 1/2 cup of the stock and bring to a boil. Add the chard stems, cover and cook until softened, about 4 minutes. Add the chard leaves and the remaining 1/2 cup of stock and season with salt and pepper. Cover and cook, stirring occasionally, until the leaves are tender, about 5 minutes. Stir in the crispy bacon and 2 tablespoons of the jalapeño vinegar and transfer to a bowl. Serve the pickled jalapeños and the remaining jalapeño vinegar on the side.
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert. It's equally comforting turned savory, enriched with cheese and studded with vegetables.

                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 cup low-fat milk
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 1/2 cup cubed stale whole wheat country bread
                                                                  • Yes No 1 10 oz frozen spinach
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 4 12 oz cup sliced button mushroom
                                                                  • Yes No 1 3 oz cup grated manchego cheese
                                                                  • Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.
                                                                  • Meanwhile, preheat oven to 350ºF. Coat an 8-by-8-inch (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
                                                                  • Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add the spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.
                                                                  • Add the mushroom mixture and 1/2 cup cheese to the egg mixture; stir until blended. Scrape into the prepared baking dish; sprinkle the remaining 1/2 cup cheese evenly over the top. Place the baking dish in a larger pan, put in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Bake until the pudding is set in the center, 50 to 60 minutes. Let cool slightly; serve hot or warm.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  These tasty turkey burgers, served on toasted focaccia and dressed with marinara sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with fresh basil melts beautifully inside these gems.

                                                                  Ingredients
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 cup chopped plum tomato
                                                                  • Yes No 6 sun dried tomatoes in oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 lb 93% lean ground turkey
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup shredded part-skim mozzarella cheese
                                                                  • Yes No 2 tbsp diced basil
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 4 4 inch, 2 oz slice foccacia bread, toasted
                                                                  • To prepare marinara: Heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion and garlic, cover and cook, stirring frequently, until translucent, 5 to 7 minutes. Stir in fresh tomatoes and any juices, sun-dried tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8 to 10 minutes. Stir in basil and remove from the heat. Transfer to a food processor and pulse to form a coarse-textured sauce. Return to the pan and set aside.
                                                                  • To prepare burgers: Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 8 thin patties about 4-inches wide and 3/8 inch thick.
                                                                  • Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. Cover with the remaining patties and crimp the edges closed.
                                                                  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat (see Grilling Variation). Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
                                                                  • Warm the marinara on the stove. To assemble the burgers, spread 3 tablespoons of marinara on each toasted focaccia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese.
                                                                  • Grilling Variation: To grill the turkey burgers, preheat a grill to medium-high. Oil the grill rack (see Tip). Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
                                                                  • Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Store in an airtight container for up to two days.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 5 qt plain popcorn
                                                                  • Make caramel: In a medium saucepan over medium-high heat, combine sugar, butter, and corn syrup, stirring until melted and combined. Cover; cook 2 minutes to let steam wash down sides of pan. Remove lid; cook until mixture reaches 280 degrees on a candy thermometer, about 10 minutes. Remove from heat. Stir in vanilla and salt.
                                                                  • Place popcorn in a large bowl. Slowly pour half the caramel over popcorn, stirring to break up clumps. Drizzle in remaining caramel; stir until cooled and no longer sticky. Serve at room temperature.
                                                                  Yields: 5quarts
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No one 1 1/2 lb butternut squash
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 qt water
                                                                  • Yes No 2 12 oz cup instant polenta
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1 1/3 4 oz cup grated parmesan cheese
                                                                  • Preheat the oven to 375°. Butter a 15-by-10-inch ceramic baking dish. Cut off the bulb end of the squash and halve it lengthwise. Scoop out the seeds. Drizzle the halves with olive oil and season with salt and pepper. Set the squash halves on a small baking sheet, cut side down, and bake in the lower third of the oven for 30 minutes, or until tender. Scrape the squash flesh into a medium bowl and mash with a fork.
                                                                  • Meanwhile, peel the squash neck and halve it lengthwise. Using a sharp knife or a mandoline, slice the squash crosswise 1/8 inch thick. Lightly oil 2 large rimmed baking sheets and arrange the squash slices on them. Cover with foil and bake in the upper third of the oven for 12 minutes, or until tender. Reduce the oven temperature to 350°.
                                                                  • In a large saucepan, bring the water to a boil. Add the 2 tablespoons of olive oil and slowly add the polenta, whisking constantly until smooth. Reduce the heat to low and whisk until thickened, about 5 minutes. Whisk in the mashed squash. Stir in 6 tablespoons of the butter and 1 cup of the Parmesan and season with salt and pepper. Spread the polenta in the prepared baking dish and arrange the baked squash slices on top in an overlapping pattern.
                                                                  • Cut the remaining 2 tablespoons of butter into small pieces and scatter them over the gratin. Sprinkle the remaining 1/3 cup of cheese over the top and bake in the upper third of the oven for 1 hour, or until bubbling and golden. Let stand for 15 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Add a bag of Herbed Oyster Crackers to go along with this hearty soup mix. The pair offers just the right combination for chasing the chill away!

                                                                  Ingredients
                                                                  • Yes No 1/3 cup dried yellow peas
                                                                  • Yes No 1/3 cup dried green peas
                                                                  • Yes No 1/3 cup dried lima beans
                                                                  • Yes No 1/3 cup dried pinto beans
                                                                  • Yes No 1/3 cup dried kidney beans
                                                                  • Yes No 1/3 cup great northern bean
                                                                  • Yes No 1/4 cup dried minced onion
                                                                  • Yes No 1 tbsp chicken bouillon granules
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp oregano leaves, dried
                                                                  • Yes No herbed oyster crackers
                                                                  • Combine all ingredients except crackers in an airtight container. Give with Herbed Oyster Crackers and attach instructions. Instructions: Combine 8 cups water and soup mix in a large stockpot; bring to a boil. Cover, remove from heat and let sit one hour. Return pan to heat; stir in 2 cups chopped carrots and 1 1/2 cups chopped celery. Add 1 1/2 pounds smoked ham hock; bring to a boil. Cover, reduce heat and simmer 2 hours or until beans are tender; skim fat as necessary. Remove ham hock from soup; remove meat from bone. Chop meat and return to soup. Stir in 1/4 teaspoon pepper. Heat thoroughly and serve.
                                                                  Yields: 2cups. serves 10.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  When she needs a quick dinner, Lois Frazee makes this easy and delicious entrée. You can vary the sweetness with the type of coconut you choose. It's excellent served with Major Grey chutney. PREP AND COOK TIME: About 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast half (bone-in, skin-on)
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup unsweetened dried coconut
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No salt
                                                                  • Rinse chicken and pat dry. Pour butter into a 9- by 13-inch baking dish. In a wide, shallow bowl, combine coconut and curry powder. Dip chicken in butter to coat, then roll in coconut. Place chicken pieces slightly apart in the baking dish. Pat any remaining coconut mixture on top. Sprinkle with salt.
                                                                  • Bake chicken in a 350° oven until no longer pink in center of thickest part (cut to test), 20 to 25 minutes.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle

                                                                  This jerky is a riff on heavenly beef, a Thai dish that is usually quickly marinated and sautéed. At once floral, sweet, and salty, it’s good on its own or served with coconut sticky rice for a treat. What to buy: We used sirloin tip to test this recipe and loved the final result—chewy and flavorful without excess greasiness. Game plan: If you have a conventional oven, you can proceed with the recipe as laid out below. If you have a relatively new, digital oven, look to see if you have a “dehydrate” option under the convection setting—it will ensure even air circulation as the meat dries. The jerky will last up to 1 month when refrigerated in an airtight container. Bring to room temperature before eating. This recipe was featured as part of our Make Your Own Jerky project.

                                                                  Ingredients
                                                                  • Yes No 3 lb sirloin tip
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 5 tbsp soy sauce
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Arrange meat flat on a plate or baking sheet, cover with plastic wrap, and freeze until firm, about 1 1/2 hours.
                                                                  • When meat is ready, place on a cutting board, trim any visible fat, and slice along the grain into 1/4-inch-thick strips. (You want the strips to be as uniform as possible to ensure even drying.)
                                                                  • Place all remaining ingredients in a large baking dish or resealable plastic bag, and mix until evenly combined. Place beef strips in the marinade and toss thoroughly to coat. Cover and place in the refrigerator for 12 hours, turning once.
                                                                  • Remove meat from the refrigerator, place in a colander to drain off excess marinade, and let come to room temperature, about 30 minutes. Meanwhile, remove the racks from the oven, completely line the bottom of the oven with foil, and heat to 160°F.
                                                                  • Spray the oven racks with nonstick cooking spray, blot any excess marinade from the meat with paper towels, and arrange beef strips horizontally across the racks, leaving at least 1/2 inch of space between strips.
                                                                  • Place the racks back in the oven and dehydrate jerky until dry, shriveled, and, when bent, it gives way before breaking but doesn’t snap, about 3 hours.
                                                                  • Blot any oil or moisture from the jerky with paper towels and cool completely on the racks before storing.
                                                                  Cuisine:YesNothai
                                                                  Yields: 1 ½pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake. This one embraces apricots instead of the traditional cherries, but any fruit can be used, including apples, pears, peaches and plums. It will puff up dramatically during baking, then collapse; let it cool slightly before serving so you can truly enjoy the flavors. Leftovers make a delicious breakfast treat.

                                                                  Ingredients
                                                                  • Yes No 1 lb fresh apricots, pitted
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 cup low-fat milk
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 tbsp sliced almond
                                                                  • Yes No powdered sugar
                                                                  • Combine apricots and almond liqueur (or orange juice) in a large bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour.
                                                                  • Preheat oven to 350°F. Coat a 10-inch round baking dish, such as a ceramic quiche dish, or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain the apricots (reserving syrup ) and arrange in the baking dish.
                                                                  • Combine eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots; sprinkle with almonds.
                                                                  • Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool for about 20 minutes. Sprinkle with confectioners' sugar and serve warm.
                                                                  Yields: 12
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb plum tomato
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 8 large egg
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Preheat the oven to 400°. In a roasting pan, toss the tomatoes and garlic with the oil and season with salt and pepper. Arrange the tomatoes cut side up and roast for 15 minutes; turn and roast until soft, 20 minutes. Let cool, then scrape the mixture into a blender and puree. Add the oregano.
                                                                  • Set 4 shallow ovenproof bowls on a baking sheet. Strain the pureed sauce into the bowls, pressing on the solids. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake the eggs for about 15 minutes, until the whites are just set. Serve hot.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  "Trust me," says A16's chef Nate Appleman about this unorthodox recipe. He quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole—the tender pods develop a lovely charred flavor on the grill—but it's also easy to eat them in the traditional way by popping the beans out of their pods and outer skins.

                                                                  Ingredients
                                                                  • Yes No 1 lb fresh fava bean in pod
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/2 tsp crushed chinese chile sauce
                                                                  • Yes No kosher salt
                                                                  • Yes No lemon
                                                                  • Light a grill. In a large bowl, toss the fava bean pods with the olive oil. Grill the favas over high heat for about 5 minutes, turning occasionally, until softened and charred in spots. Return the beans to the bowl and toss with the scallion, crushed red pepper and salt. Transfer to a platter and serve with lemon wedges.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No three 2 oz, flat cans oil packed anchovies
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 1 1/2 cup extra virgin olive oil
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 lb edamame
                                                                  • Yes No 1 watercress
                                                                  • Yes No 2 medium fennel bulb
                                                                  • Yes No 2 red radishes
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 10 large egg
                                                                  • In a saucepan, combine the anchovies, garlic and oil. Simmer over moderately low heat until the garlic is very soft but not colored, about 30 minutes. Transfer the mixture to a blender and let cool for 10 minutes. Add the butter and lemon juice and puree until the bagna cauda is smooth.
                                                                  • Meanwhile, bring a large saucepan of water to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to a plate and let cool. Add the shelled fava beans to the boiling water and cook for 5 minutes. Drain and let cool under cold running water. Pat dry; if using favas, peel off the beans' tough outer skins.
                                                                  • Mound the watercress on a large platter. Arrange the fennel, radishes, carrots, eggs, asparagus and fava beans on top in separate piles and drizzle with some of the bagna cauda. Pour the remaining bagna cauda into a small bowl and serve with the vegetable platter.
                                                                  Yields: 11
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  The Spanish take on crostini, these combine delicate picholine olives with the oft-coveted, subtle white anchovies known as boquerones. What to buy: Boquerones are tender white anchovies from the Cantabrian coast in northern Spain, usually packed in vinegar and olive oil. Like much of the canned fish and seafood of Spain, they are legendary, and it is well worth the effort to get them, either by mail order or at a local specialty shop. Here is one way to serve these delicious and unique anchovies, very simple and great for cocktail parties. The olive relish keeps well in an airtight container in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup picholine olives, pitted
                                                                  • Yes No 3/4 tsp diced salt capers
                                                                  • Yes No 1/4 tsp dried red chile flakes
                                                                  • Yes No 1/2 tsp diced garlic
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No lemon zest
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 baguette
                                                                  • Yes No 1 flat leafed parsley
                                                                  • Yes No boquerones
                                                                    For the relish:
                                                                  • Thoroughly mix together all of the ingredients in a medium bowl.
                                                                    To assemble:
                                                                  • Cut baguette on the diagonal into 1/4-inch-thick slices. Spread each slice with relish, then top with a few leaves of parsley and an anchovy fillet.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    fillet
                                                                  Ingredients
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 2 oz cognac
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1/2 oz maraschino liqueur
                                                                  • Yes No 1/2 oz angostura bitters
                                                                  • Moisten the rim of a martini glass and dip it in the sugar. Fill a shaker with ice. Add all of the ingredients; shake well. Strain into the glass and serve.
                                                                  Yields: 1drink
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve

                                                                  I like this cheesecake for a couple of reasons. One being it's a dense cheesecake, which is because there's more cream cheese in this recipe than most. I also like the fact that this cheesecake is made in an 9x13 rectangular pan. When many people will be cutting their own piece, it doesn't get as messy. The last reason I like this recipe is that you can never have too many blueberries. Between the blueberries and the cream cheese, this cheesecake is pretty dense in nutrients.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup graham cracker
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 40 oz cream cheese
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 cup blueberry
                                                                  • The day before or before noon, preheat oven to 325 degrees F. (25 degrees F less if using glass or dark metal pan). Lightly grease (spray and wipe out) 9x13 pan. Combine graham crackers, 1/4 cup sugar and melted butter. Press crust mixture into pan. Bake for 12-15 minutes. While baking, beat cream cheese and 1 cup sugar. Add flour and vanilla. Mix well. Add sour cream. Mix. Add eggs one at a time. Mix until just combined. Don't over beat. Pour batter over crust. In a food processor, crust 1 cup blueberries. Hand stir-in last cup blueberries. Spoon berries over cheesecake batter. Draw knife through mixture to create marble effect. Bake for 50 minutes or until done. Center should wiggle a little. Completely cool on wire rack. Refrigerate 4 hours or overnight.
                                                                  • Prep Time: 4 hours
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 4 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz añejo rum
                                                                  • Yes No 1/4 oz apricot liqueur
                                                                  • Yes No 1 oz pineapple juice
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No 1 pineapple
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish; shake well. Strain into a chilled martini glass; garnish with the pineapple.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Mint tea and cranberry syrup combine in these glowing aperitifs. Notes: Limoncello is an intense, fragrant lemon liqueur from southern Italy. Find it in the liquor section of well-stocked supermarkets or at liquor stores.

                                                                  Ingredients
                                                                  • Yes No 2 cup mint
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 cup cranberry
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup limoncello
                                                                  • Yes No 1 1/2 cup vodka
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 12 mint
                                                                  • Put mint leaves in a large heatproof bowl. Pour boiling water over mint and let steep 10 minutes. Strain into a pitcher or another bowl and let the mint tea cool to room temperature.
                                                                  • Meanwhile, in a small saucepan over medium-high heat, bring cranberries, sugar, and 1 cup water to a boil. Remove from heat and let cool to room temperature. Strain the cranberry syrup into another pitcher or bowl.
                                                                  • For each cocktail, combine 1/3 cup mint tea, 2 tbsp. cranberry syrup, 1 tbsp. limoncello, 2 tbsp. vodka, and 1/2 tsp. lemon juice in a cocktail shaker full of ice. Shake vigorously and strain into a martini glass. Garnish with a sprig of mint.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12cocktails
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 12 oz brown beer
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 4 1/2 cup bread flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 1 tsp stone ground yellow cornmeal
                                                                  • Yes No 1 tsp water
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tsp sesame seed
                                                                  • Yes No 1 tsp poppy seed
                                                                  • Heat 1/2 cup beer and 1 cup water over low heat in a small, heavy saucepan to between 100° and 110°. Combine beer mixture and yeast in a large bowl, stirring until yeast dissolves. Let stand 5 minutes. Stir in egg white.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/4 cups flour and salt to beer mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
                                                                  • Turn dough out onto a lightly floured surface. Divide dough into 10 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball. Make a hole in the center of each ball using your index finger. Using fingers of both hands, gently pull dough away from center to make a 1 1/2-inch hole. Place bagels on a baking sheet coated with cooking spray.
                                                                  • Lightly coat bagels with cooking spray; cover with plastic wrap. Let rise 10 minutes (bagels will rise only slightly).
                                                                  • Preheat oven to 400°.
                                                                  • Combine remaining beer, 4 cups water, and sugar in a Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 bagel into simmering beer mixture. Cook 30 seconds. Turn bagel with a slotted spoon; cook an additional 30 seconds. Transfer bagel to a wire rack lightly coated with cooking spray. Repeat procedure with remaining bagels.
                                                                  • Place bagels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg yolk in a small bowl; stir with a fork until blended. Brush bagels with yolk mixture; sprinkle with sesame and poppy seeds.
                                                                  • Bake at 400° for 17 minutes or until golden. Transfer to a wire rack to cool.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 10servings (serving size: 1 bagel)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    newcastle
                                                                    Brands:
                                                                  • Yes No
                                                                    Newcastle

                                                                  Greek immigrants who settled in the Midwest brought this classic fresh salad to America's tables. A Greek salad is a perfect recipe to enjoy sweet, ripe cherry tomatoes, along with the traditional cucumbers, onions and feta cheese. Makes 8 Greek Salad with Fresh Tomatoes and Feta

                                                                  Ingredients
                                                                  • Yes No 1 pint ripe red cherry tomatoes
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 tsp dried greek oregano
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 romaine heart
                                                                  • Yes No 8 oz feta cheese
                                                                  • Toss all ingredients, except for the romaine and feta cheese, in a bowl until combined. Cover and chill for 1 hour in the fridge. Remove and toss well again, taste for seasoning, and adjust if needed. Divide lettuce on 8 cold salad plates, top with salad, and then feta. Serve immediately.
                                                                  Cuisine:YesNogreek
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No strawberries
                                                                  • Yes No a couple of pieces of stem ginger in syrup
                                                                  • Yes No 1 vanilla, lengthways
                                                                  • Yes No a couple of splash a couple of splashes of pimm’s
                                                                  • Yes No 8 butter shortbread biscuits
                                                                  • Yes No vanilla ice cream
                                                                  • Yes No a sprigs of fresh mint
                                                                  • This is an incredible dish based on the British Pimm’s cocktail – a summertime classic. And it only takes about 10 minutes from start to finish! Flavour-wise, vanilla and strawberries just love each other and the stem ginger gives the whole thing a brilliant extra tweak. When you eat it, there’s a great mix of crunchy, cold, hot and sweet. You’ve got to give it a go.Preheat your grill to high. Hull the strawberries with a knife, cutting off a bit of the flesh too so you get a flat base and place them in a bowl.Mix in the stem ginger syrup, vanilla seeds, Pimm’s and the stem ginger chunks. Toss together, then place the strawberries on their flat bottoms in a snug-fitting shallow ovenproof dish, tips pointing up in the air. Pour over the juices and stem ginger pieces from the bowl. Place the vanilla pod on top and pop under a heated grill for 3 to 5 minutes until bubbling and delicious-looking.Wrap the shortbread in a tea towel or put it in a plastic bag and tie a knot in the end. Smash it with a rolling pin until you have quite fine crumbs.When the strawberries have softened and are hot all the way through, divide them between four bowls. Scrape up all the sticky bits on the bottom of the dish and carefully stir.Pour the delicious juices over the strawberries and top with a dollop of soft vanilla ice cream. Sprinkle with the smashed shortbread and place a few mint leaves on top.• from Jamie at Home
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  This hearty pork stew is delicious served over hot penne pasta. Top with grated Parmesan cheese and garnish with fresh rosemary sprigs.

                                                                  Ingredients
                                                                  • Yes No 1 lb pork loin
                                                                  • Yes No 1 4 oz link hot turkey italian sausage
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3/4 cup zinfandel
                                                                  • Yes No 1 28 oz italian style tomatoes, and chopped
                                                                  • Yes No 4 cup penne pasta
                                                                  • Yes No 1/4 1 oz cup grated pecorino romano cheese
                                                                  • Yes No rosemary
                                                                  • Trim fat from pork; cut pork into 1/4-inch cubes.
                                                                  • Remove casing from sausage. Cook sausage in a Dutch oven over medium-high heat until browned; stir to crumble. Remove sausage from pan with a slotted spoon. Add onion to pan; saute 4 minutes or until lightly browned. Add pork, and sauté 5 minutes. Add sausage, rosemary, salt, and pepper. Stir in broth and wine, scraping pan to loosen browned bits. Bring to a boil; cook for 5 minutes. Add tomatoes, and bring to a boil. Reduce heat, and simmer 30 minutes. Serve over pasta, and sprinkle with cheese. Garnish with rosemary sprigs, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 1 cup ragout, 1 cup pasta, and 1 tablespoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  We enjoyed this hearty stew with beef, but cubed leg of lamb would work, as well. For robust Irish flavor, use Guinness Stout or another stout for the beer that's specified in the recipe.

                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 lb beef stew meat
                                                                  • Yes No 1 14 oz low-sodium beef broth
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No 1 1/2 cup cubed baking potato
                                                                  • Yes No 1 cup cubed turnip
                                                                  • Yes No 1 cup thinly sliced leek
                                                                  • Yes No 1 cup sliced carrot
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No thyme
                                                                  • Heat the oil in a Dutch oven over medium-high heat. Add beef, and cook 5 minutes, browning on all sides. Add beef broth and next 9 ingredients (broth through black pepper), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf and thyme sprigs.
                                                                  • Combine 1/4 cup water, flour, lemon juice, and sugar, stirring well with a whisk. Add flour mixture to beef mixture, stirring constantly; bring to a boil. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat, and stir in parsley. Garnish with thyme sprigs, if desired.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Eastern Europe meets America in this sausage-y take on the corn dog using bratwurst or kielbasa sausages covered in a beer-cornmeal batter. Don’t forget to serve these with plenty of ice-cold brewskis and some spicy, grainy mustard for dipping. For a truly homemade sausage corn dog, make your own bratwurst, too. Special equipment: You will need a deep-frying/candy thermometer and a short, narrow container or drinking glass for this recipe. What to buy: Make sure to buy 100 percent wood toothpicks—cocktail toothpicks with plastic frills or paper decorations will melt or burn in the hot oil. Game plan: The fried corn dogs can be frozen for up to 2 weeks. To reheat, place them on a baking sheet and bake in a 350°F oven for 20 minutes or until heated through. This recipe was featured as part of our Make Your Own Corn Dogs project.

                                                                  Ingredients
                                                                  • Yes No 2 qt vegetable oil
                                                                  • Yes No 48 toothpick
                                                                  • Yes No 1 1/2 lb bratwurst sausages
                                                                  • Yes No 1 medium ground yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup beer
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No whole grain dijon mustard
                                                                  • Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack over a baking sheet; set aside.
                                                                  • Pour the oil into a Dutch oven or a large, heavy-bottomed pot. Heat over medium-high heat until the oil temperature reaches 350°F on a deep-frying/candy thermometer.
                                                                  • Meanwhile, insert 2 toothpicks into the cut side of each piece of sausage, leaving about 1 1/4 inches of the toothpicks exposed at the bottom; set aside.
                                                                  • When the oil is almost ready (about 300°F), whisk the cornmeal, flour, baking powder, and salt together in a medium bowl. Whisk the beer, eggs, honey, and sugar together in a large bowl until combined and the sugar has dissolved. Add the cornmeal mixture to the beer mixture and stir with a rubber spatula until just combined. Pour some of the batter into a short, narrow container or drinking glass, leaving 1 inch of room at the top.
                                                                  • When the oil is ready, evenly dip a sausage piece into the glass of batter by holding the toothpicks and rotating the sausage as needed until it’s completely covered with batter. Immediately place into the hot oil. Repeat with 4 more sausage pieces. Fry, turning occasionally, until light golden brown all over, about 2 minutes. Using tongs, transfer the sausage dogs to the wire rack on the baking sheet and place in the oven.
                                                                  • Repeat with the remaining sausage pieces, working with 4 or 5 at a time, refilling the glass with batter as needed, and letting the oil return to 350°F between batches. (When you reach the last few sausage pieces, you may need to tilt the glass sideways while rotating the sausages to evenly coat them with batter.) Serve immediately with mustard for dipping.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 24pieces
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 12 large shallots, and root ends but kept intact
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 1/2 tsp pomegranate molasses
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No pita bread
                                                                  • Light a grill. In a medium bowl, gently knead the crème fraîche, garlic, salt and pepper into the ground lamb. Using moistened hands, roll the ground lamb mixture into 16 balls. On each of 8 short metal skewers (10 inches or less), alternate 3 shallot halves with 2 lamb balls. Brush the kebabs with the olive oil and grill over moderately high heat, turning once, until browned on the outside (but not cooked through), about 3 minutes.
                                                                  • Transfer the kebabs to a very large (12 to 14 inches), deep skillet. Add the water, 1 teaspoon of the pomegranate molasses and the lemon juice; bring to a boil. Cover and simmer gently over low heat until the shallots are very tender and the meatballs are cooked through, about 30 minutes.
                                                                  • Uncover and increase the heat to high. Add the remaining 1/2 teaspoon of pomegranate molasses and cook, basting occasionally, until the meatballs and shallots are glazed, about 5 minutes.
                                                                  • Transfer the kebabs to a platter and drizzle with any remaining sauce. Garnish with the scallions and parsley and serve with warm pita bread.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 4 chicken breast half (boneless, skinless)
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup sherry vinegar
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, vinegar, chicken broth, and rosemary. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb country style bread
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp fennel seed
                                                                  • Yes No 4 oz pancetta
                                                                  • Yes No 1 small rosemary
                                                                  • Yes No 1 dried
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 small fennel bulb
                                                                  • Yes No 1 1/2 tsp thyme
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 tbsp finely grated lemon zest
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 2 1/4 cup chicken stock
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No one packed, 10 oz vacuum of chestnuts, very
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Preheat the oven to 400°. On a baking sheet, toss the bread with 1/2 cup of the olive oil. Spread the bread in a single layer and toast in the oven for 15 minutes, stirring once, until golden brown. Let the croutons cool, then transfer to a bowl. Leave the oven on.
                                                                  • In a small skillet, toast the fennel seeds over moderate heat until fragrant and lightly golden, about 2 minutes. Transfer to a mortar or spice grinder; coarsely grind.
                                                                  • In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the pancetta and cook over high heat, stirring, until crisp, about 3 minutes. Lower the heat to moderate, add the rosemary and chile and cook for 1 minute. Add the onion, fennel, fennel seeds and thyme and season with salt and pepper. Cook, stirring, until the vegetables are lightly caramelized, about 8 minutes; discard the rosemary and chile. Stir in the lemon zest and add to the croutons.
                                                                  • Set the skillet over high heat. Add the wine and bring to a boil, scraping up the browned bits. Boil until reduced to 1/3 cup, about 4 minutes. Add the chicken stock and bring to a boil. Pour the hot stock mixture over the croutons and toss well.
                                                                  • Wipe out the skillet. Add 3 tablespoons of the butter and the chestnuts and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chestnuts to the stuffing, season with salt and pepper and let cool completely. Add the eggs and parsley and toss well.
                                                                  • Transfer the stuffing to a 9-by-13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and dot the stuffing with the remaining 3 tablespoons of butter. Bake for about 20 minutes, or until crisp on top. Serve hot.
                                                                  Yields: 12
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chilling the meat before chopping it is the best way to achieve the semicoarse texture that is a signature of these North African?style sausages. This version is made without casings.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 3 1 tbsp clove garlic, harissa
                                                                  • Yes No 1 tbsp minced flat leaf parsley
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp ground fennel seed
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 8 leaf basil
                                                                  • Yes No tomatoes, red onions, and cucumbers
                                                                  • Yes No flat bread
                                                                  Cuisine:YesNonorth african
                                                                  Yields: 4

                                                                  For those who love Aperol, combining the rhubarb-and-citrus-flavored spirit with champagne is a familiar recipe. Here we pair it with tart, floral plums for a pretty cocktail that’s as light and fun as summer. What to buy: Aperol is a slightly bitter Italian spirit that has flavors of orange and rhubarb. It can be found in high-end liquor stores. If you can’t find it, you can substitute Amaro Ramazzotti or Campari, though they tend to be more bitter than Aperol. This recipe was featured as part of our Summer Fruit Cocktails photo gallery.

                                                                  Ingredients
                                                                  • Yes No 4 10 oz medium ripe plums, pitted
                                                                  • Yes No 1 1/2 oz simple syrup
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 8 oz aperol
                                                                  • Yes No 1 brut sparkling wine
                                                                    For the purée:
                                                                  • Combine the plums, simple syrup, and lemon juice in a blender and purée until smooth. Strain through a fine-mesh strainer and use immediately or refrigerate in a covered container for up to 1 day.
                                                                    To serve:
                                                                  • Pour 1 ounce of the purée into each of 8 champagne flutes, stir 1 ounce of the Aperol into each, and divide the sparkling wine among the glasses.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8drinks
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir

                                                                  The spiciness of this light yet satisfying chili is complemented by the subtle sweetness of corn and winter squash. Queso fresco is a crumbly, slightly salty Mexican cheese that's available in many large supermarkets. If you can't find it, substitute crumbled feta or farmer cheese. For a heartier chili, add one cup thawed frozen meatless crumbles. For a vegan version, use shredded soy cheddar or mozzarella cheese.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1 1/2 cup chopped red bell pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 4 cup cubed butternut squash
                                                                  • Yes No 3 cup pinto bean
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 14.5 oz canned crushed tomatoes
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 3/4 3 oz cup crumbled queso fresco cheese
                                                                  • Yes No 6 lime
                                                                  • Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly.
                                                                  • Place onion mixture in a 5-quart electric slow cooker. Add butternut squash and next 6 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese; serve with lime wedges.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings (serving size: 1 1/2 cups chili, 2 tablespoons cheese, and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for chocolate doberge cake is from " Dam Good Sweet " (The Taunton Press, 2009) by David Guas and Rachel Pelzel. Doberge (pronounced DOH-bash in New Orleans) with a lemon-filled cake on one side and a chocolate-filled cake on the other side is the most popular variety. In a riff on Hungarian dobosh torte, Beulah Ledner began making doberge cake in New Orleans during the Depression to supplement her income. Ledner replaced the buttercream filling in the original with a custard one, and used fondant on the sides. She sold her recipe and bakery to the Gambino family in the 1940s. Makes 1 (9-inch) Doberge Cake

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 12 oz semisweet chocolate
                                                                  • Yes No 2 tablespoonsunsalted butter
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 2 tbsp cocoa powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 8 oz unsalted butter
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup milk
                                                                  • Note: The ganache and pudding should be made first because they take time to set up. For the ganache icing: Bring cream to a boil in a medium saucepan. Pour hot cream over chocolate in a heatproof bowl and let sit for 2 minuts. Whisk mixture until ganache has a nice sheen and is completely smooth. Whisk in butter and press a piece of plastic wrap directly onto the surface. Set aside for at least 6 hours. For the chocolate pudding filling: Whisk egg yolks, sugar, cornstarch, cocoa and salt together in a medium bowl and set aside. Bring milk to a boil in a medium saucepan. Remove from heat and slowly whisk in a little egg mixture. Once bottom of bowl is warm, slowly whisk in remaining hot milk. Pour mixture back into a clean medium saucepan, add the vanilla, and whisk over medium-low heat until it thickens, 3 to 4 minutes. Cook while constantly whisking until pudding is glossy and quite thick, 1 1/2 to 2 minutes longer. Transfer pudding to a clean bowl. Add chopped chocolate and butter and gently whisk until chocolate is completely incorporated. Press a piece of plastic wrap onto surface of pudding to prevent a skin from forming. Refrigerate for at least 4 hours. For the cake: Heat oven to 350 degrees. Grease and flour a 9-inch springform pan. Wrap the bottom in aluminum foil and place on a baking sheet. In a large bowl, whisk together flour, baking powder and salt and set aside. Stir vanilla into 8 ounces plus 2 tablespoons melted butter and set aside. In a large heatproof bowl, whisk together eggs and sugar. Place over (not in) a pot of barely simmering water. Whisking contantly, heat the mixture until it is warm to the touch, about 3 minutes. Remove from heat and whip on high until cool and tripled in volume, about 3 minutes. Reduce mixer speed to medium low and drizzle in the melted butter-vanilla mixture. By hand, fold in 1/3 of the flour mixture followed by 1/2 of the milk. Repeat, ending with flour. Transfer batter to prepared pan and bake until a toothpick tests clean, about 1 hour. Let cool in the pan 5 minutes, then invert onto a wire rack. Unclasp the springform pan sides and carefully remove the ring, and allow the cake to cool completely with the pan bottom still in place. Once cool, remove the pan bottom from the cake and divide it into 4 equal layers. Wash and dry the springform pan and use it to assemble the cake. Lightly coat the bottom and sides of the pan with cooking spray. Place two (20-inch-long) pieces plastic wrap in pan so entire bottom and sides are covered, allowing ends of plastic to hang over sides of pan. Place 1 cake layer in springform pan and top with 2/3 cup chocolate pudding filling (you will have leftover filling after the cake is assembled), leaving a 1/2-inch border of bare cake around the edge. Repeat with the remaining cake layers and chocolate pudding filling. Cover the top of the cake with the plastic wrap overhang (or another piece if there isn't enough), and refrigerate 4 hours or overnight. Place four (6-inch-wide) strips of parchment paper hanging off the end of the platter. (This will keep the tray clean while frosting. Remove after you've iced.) Remove the plastic wrap from the top of the cake and invert cake onto the serving platter. Unhinge the sides of the springform pan and remove. Peel off plastic wrap. Give the ganache a stir and ice top and sides of cake with it. Refrigerate for at least 1 hour. Cake can be served cold or at room temperature (even better).
                                                                  Cuisine:YesNonew orleans
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 3/4 oz grapefruit juice
                                                                  • Yes No 1/4 oz lemon juice
                                                                  • Yes No 1 grapefruit
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the twist and shake well. Strain the drink into a chilled coupe and garnish with the grapefruit twist.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  If you have dough left over, freeze it; thaw overnight in the refrigerator before use.

                                                                  Ingredients
                                                                  • Yes No 8 oz pizza dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup sliced onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 8 oz asparagus
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1 tbsp cornmeal
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/3 cup basil
                                                                  • Preheat oven to 500°.
                                                                  • Place dough in a bowl coated with cooking spray; cover and let stand for 30 minutes. Heat a small skillet over medium heat. Add 4 teaspoons olive oil and garlic to pan; cook 2 minutes or until fragrant (do not brown). Remove garlic from oil, and discard garlic. Remove garlic oil from pan; set aside. Increase heat to medium-high. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Place onion mixture in a bowl, and add asparagus. Cut corn from cob; add corn to vegetable mixture.
                                                                  • Scatter cornmeal over a lightly floured surface; roll dough into a 13-inch circle on prepared surface. Transfer dough to a baking sheet; brush with garlic oil. Top with vegetable mixture, leaving a 1/2-inch border; sprinkle cheese, salt, and pepper over top. Bake at 500° for 15 minutes or until golden. Top with basil. Cut into 8 slices.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 slices)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle

                                                                  Egg salad is super easy to prepare and makes great sandwiches. Add lettuce leaves to the bread or rolls. Use small rolls or buns for great party sandwiches.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 2 tsp diced yellow onion
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1/4 tsp creole seasoning blend
                                                                  • Yes No lettuce
                                                                  • Yes No 6 slice bread
                                                                  • Put eggs in a medium bowl and chop well with a fork. Blend with the celery, chopped green onion, and mayonnaise, to taste. Stir in salt and pepper to taste. Spread the egg salad on lettuce-lined bread or toast slices. Enough egg salad for 3 to 4 sandwiches. More Hard-Cooked Egg Recipes Dijon Deviled Eggs Scotch Eggs Hard Cooked Egg Recipes Eggs Florentine Eggs Benedict Egg Recipes Index Hard-Cooked Egg Recipes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  Minetta Burger
                                                                   1 h 15 m
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 lb ground sirloin (beef)
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 5 oz sharp cheddar cheese
                                                                  • Yes No 4 brioche buns
                                                                  • Yes No slice lettuce, tomato slices and pickles
                                                                  • In a large skillet, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until deep golden, about 40 minutes. Add the water and scrape up any browned bits. Cook until the liquid evaporates, about 5 minutes. Season the caramelized onion with salt and pepper; keep warm.
                                                                  • Gently shape the sirloin into four 1-inch-thick patties. Season generously with salt and pepper. In a large cast-iron skillet, heat the oil. Cook the burgers over moderately high heat until deep brown outside and medium-rare within, about 6 minutes per side. During the last 2 minutes, top the burgers with the cheese and cover loosely with foil so the cheese melts. Transfer the burgers to the buns, top with the caramelized onion and serve with a side of lettuce, tomato and pickles.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  If you love your cheesecakes dense, then this recipe for Strawberry Cheesecake is for you.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup graham cracker
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 40 oz cream cheese
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 cup strawberry
                                                                  • The day before or before noon, preheat oven to 325 degrees F. (25 degrees F less if using glass or dark metal pan). Lightly grease (spray and wipe out) 9x13 pan. Combine graham crackers, 1/4 cup sugar and melted butter. Press crust mixture into pan. Bake for 12-15 minutes. While baking, beat cream cheese and 1 cup sugar. Add flour and vanilla. Mix well. Add sour cream. Mix. Add eggs one at a time. Mix until just combined. Stir in 1/2 of strawberries slices. Don't over beat. Pour batter over crust. Drop rest of strawberry slices on top of batter and swirl in. Bake for 50 minutes or until done. Center should wiggle a little. Completely cool on wire rack. Refrigerate 4 hours or overnight.
                                                                  Yields: 24
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 5 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate