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                                                                  Check your local farmers' market to find honey produced in your area (it will add pleasantly complex flavor). If you don't have shallow dishes for the crème brûlée, use six-ounce ramekins instead.

                                                                  Ingredients
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 3/4 cup non-fat powdered milk
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No dash salt
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 24 raspberry
                                                                  • Preheat oven to 300°.
                                                                  • Combine first 4 ingredients in a large saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Remove from heat.
                                                                  • Combine egg yolks and salt in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Divide the milk mixture evenly among 4 shallow (6-ounce) custard dishes. Place dishes in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 1 hour or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
                                                                  • Sift 3 tablespoons sugar evenly over custards. Holding a kitchen blow torch about 2 inches from top of each custard, heat sugar, moving torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Top evenly with raspberries. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 crème brûlée and 6 raspberries)
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                                                                  The mild sauce-brushed on as the fish grills-really enhances the taste. From Janis Smoke: King Salmon, Alaska. Recipe published in Quick Cooking May/June 1998.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 1 inch thick, 6 oz salmon steak
                                                                  • • In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved.
                                                                  • • Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 4servings
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    baste

                                                                  Scroll down to see more turnip and rutabaga recipes.

                                                                  Ingredients
                                                                  • Yes No 3 lb rutabaga
                                                                  • Yes No 2 lb potato
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 2 tsp chopped parsley
                                                                  • Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired. Serves 6 to 8. More Rutabaga Recipes Mashed Rutabaga with Onions Rutabaga with Cheese Sauce Rutabaga with Apples Mashed Potatoes and Rutabaga Pot Roast with Rutabaga Rutabaga Apple Casserole Turkey Pie with Rutabaga Rutabaga - Freezing Instructions Turnip and Rutabaga Index Side Dish Casseroles Vegetable Dishes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
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                                                                    slow cook

                                                                  Welsh pancakes - Crempog - are different to the traditional British 'crepe' normally eaten on Pancake Day. The pancakes are thicker and slightly risen and cooked on a griddle. They are quick and easy to make and make a delicious tea time treat or eaten for breakfast.

                                                                  Ingredients
                                                                  • Yes No 2 55g oz butter
                                                                  • Yes No 15 450 milliliter fl oz buttermilk (1% fat)
                                                                  • Yes No 10 275g oz all purpose/plain flour
                                                                  • Yes No 3 75g oz sugar, granulated
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No ½ tsp salt
                                                                  • Yes No 1 tbsp vinegar
                                                                  • Yes No 2 egg
                                                                  • Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the the flour and beat well. Leave the mixture to stand (for a few hours if possible)for at least 30 minutes. Stir the sugar, bicarbonate of soda, salt and vinegar into the beaten eggs. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter. Heavily grease a griddle or hot-stone and heat. Drop the batter, a tablespoon at a time onto the heated griddle and bake over a moderate heat until golden brown on both sides, then keep warm. Continue until all the batter is used up. Spread butter on each pancake and eat while warm. Based on a recipe by Gilli Davies from her book Celtic Cuisine.
                                                                  Cuisine:YesNowelsh
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
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                                                                    celtic
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                                                                    Celtic
                                                                  Ingredients
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 cup chicken broth
                                                                  • Yes No 8 oz red potato
                                                                  • Yes No 8 oz yukon gold potato
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 lb skinless salmon fillet
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1/4 cup minced chives
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Sauté shallot in butter in a large Dutch oven over medium heat, stirring constantly, 2 minutes or until tender. Whisk in flour and salt until smooth. Cook 1 minute, whisking constantly. Gradually whisk in chicken broth. Add potatoes and bay leaf. Cover and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until potatoes are almost tender. Add salmon; simmer 5 minutes or until fish flakes with a fork and potatoes are tender.
                                                                  • Discard bay leaf. Stir in cream, 2 tablespoons chives, vinegar, and next 3 ingredients. Cook over medium heat, stirring often, 2 minutes or until thoroughly heated. (Do not boil.) Ladle into bowls; sprinkle with remaining 2 tablespoons chives.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12cups
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
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                                                                  Like risotto in texture but not in cooking method, this one-dish meal's creaminess is underscored with the addition of Taleggio, a soft Italian cheese. You can substitute Brie if you like.

                                                                  Ingredients
                                                                  • Yes No 3 cup cubed butternut squash
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 2 cup thinly sliced shiitake mushroom cap
                                                                  • Yes No 1/3 cup diced red onion
                                                                  • Yes No 1 cup pearl barley
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2/3 cup white wine
                                                                  • Yes No 3 1/2 cup organic vegetable broth
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 oz taleggio cheese
                                                                  • Yes No 2 tbsp thyme
                                                                  • Preheat oven to 450°.
                                                                  • Combine squash, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to coat. Arrange squash mixture in a single layer on a baking sheet. Bake at 450° for 25 minutes, stirring once.
                                                                  • Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add mushrooms; sauté 5 minutes or until browned, stirring occasionally. Transfer mushroom mixture to a bowl; keep warm.
                                                                  • Heat remaining 1 tablespoon oil in pan. Add onion; saut´´ 4 minutes or until tender, stirring occasionally. Add barley and garlic; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed. Add broth, remaining 1/2 teaspoon salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is nearly absorbed. Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme. Serve immediately.
                                                                  • Wine note: The 2008 J Lohr Riverstone Chardonnay (California, $15) is a buttery, beautiful partner for this creamy-textured risotto. Tropical fruit notes, ripe pear, melon, and vanilla aromas combine for a wine that will embrace the rich flavors in this dish. --Natalia MacLean
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: about 1 cup)
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 2 cup low fat vanilla yogurt
                                                                  • Yes No 1 cup fresh blueberries, frozen
                                                                  • Yes No 1 cup sliced fresh peach slices, frozen
                                                                  • Yes No 1 8 oz unsweetened pineapple chunks, and frozen
                                                                  • Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5cups
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Simmering the eggplant in water removes the bitterness, gives it a creamy texture, and allows it to be cooked with no added fat.

                                                                  Ingredients
                                                                  • Yes No 6 plum tomato
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 3 to 4 oz baby eggplants
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Cut tomatoes into large chunks. In a large skillet over medium heat, saute garlic in olive oil until golden brown. Add tomatoes, thyme leaves, and salt and pepper to taste. Cook for 7 minutes, or until sauce is thick. Keep warm.
                                                                  • While sauce is cooking, prick eggplants in several places with a fork. Bring a saucepan of salted water to a boil, and add eggplants. Cover and simmer 10 minutes, or until eggplants are tender.
                                                                  • Drain eggplants, and place one on each of four plates. Slit open eggplants, and spoon some tomato sauce inside each one. Garnish each plate with a spoonful of ricotta and a sprig of thyme.
                                                                  Yields: 4
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                                                                  This salad can change with the seasons; try persimmons in the fall, pears or blood oranges in the winter, and nectarines when they are in season. You can substitute mixed baby greens for the arugula and frisée. What to buy: When purchasing nectarines, look for freestone varieties—their flesh separates easily from the pit. This dish was featured as part of our Recipes for Summer Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 head frisée
                                                                  • Yes No 4 medium white nectarines
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/2 tsp sherry vinegar
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 6 oz baby arugula
                                                                  • Yes No 1/2 cup and unsalted hazelnuts
                                                                  • Cut off the base of the frisée and discard, then chop the rest into bite-size pieces. Cut the nectarines into sixths and set aside.
                                                                  • Combine the vinegars in a medium nonreactive bowl, add salt and pepper to taste, then add the olive oil in a thin stream, whisking to mix. Place the arugula, frisée, nectarines, and toasted hazelnuts in a serving bowl.
                                                                  • Pour the dressing over the salad, toss to combine, and serve.
                                                                  Yields: 7servings
                                                                  • Total Time: 10 minutes
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                                                                  Zoe Nathan has the zany, freewheeling air of a person on a permanent sugar high. "It's a huge pastry playground," she boasts of her bakery. Her salted-caramel squares are just as bold, with tender caramel atop a dense, buttery crust. "I've always loved salt and sugar," she says. "As a kid, I'd dip my fries in milk shakes."

                                                                  Ingredients
                                                                  • Yes No 1 stick organic unsalted butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 large organic egg
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 large organic egg white
                                                                  • Yes No 2 1/4 cup organic heavy whipping cream
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 1/4 cup organic sugar, granulated
                                                                  • Yes No 1 3/4 stick organic unsalted butter
                                                                  • Yes No 2 1/2 tsp kosher salt
                                                                  • PREPARE THE SHELL: Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on the short sides. In a large bowl, using a handheld mixer at low speed, cream the butter. Beat in the confectioners' sugar. Add the whole eggs and beat until incorporated, then beat in the flour and salt. Press the pastry into the prepared pan in an even layer, 1/4 inch thick. Freeze until firm, 10 minutes.
                                                                  • Line the pastry with parchment paper and fill with pie weights. Bake for 35 minutes, until just set. Carefully remove the pie weights and parchment. Brush the shell with the egg white and bake for 20 minutes longer, until golden and cooked through. Let cool.
                                                                  • MEANWHILE, MAKE THE CARAMEL: In a saucepan, bring the cream, vanilla bean and seeds to a simmer. Cover; keep warm.
                                                                  • In a large, heavy saucepan, stir the sugar into 1/4 cup of water. Simmer over moderate heat, without stirring, until a deep amber caramel forms, 7 minutes.
                                                                  • Remove the caramel from the heat and carefully add the cream. When the bubbling subsides, stir in the butter. Insert a candy thermometer and cook over moderately high heat, stirring with a wooden spoon, until the caramel reaches 240°, 10 minutes. Discard the vanilla bean and stir in the salt. Pour the caramel over the shell. Refrigerate until firm, 4 hours or overnight; bring to room temperature. Remove the bar from the pan using the parchment overhang; cut into squares.
                                                                  Yields: 32squares
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 25 idaho potato
                                                                  • Yes No peanut oil
                                                                  • Yes No sea salt
                                                                  • Yes No tomato ketchup
                                                                  • Trim potatoes into 4-inch-long blocks. Using a mandoline, cut into 3/16-inch-thick sticks. In deep fryer, heat oil to 350 degrees. Fry potatoes in batches until light golden, about 1 minute. Drain, let cool, and freeze, covered, until firm, at least 1 hour.
                                                                  • Deep-fry again at 350 degrees; until golden brown, about 1 minute. Salt while hot; serve with ketchup, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 50
                                                                    Steps:
                                                                  • Yes No
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                                                                  Silly name, but what a great dish! Omega 3 refers to all the lovely goodness that you get from oily fish like red mullet, sardines and fresh anchovies, so do feel free to use any one of these, or a mixture of them. This is also great served with linguine pasta instead of couscous.

                                                                  Ingredients
                                                                  • Yes No sardines, filleted
                                                                  • Yes No olive oil
                                                                  • Yes No onions
                                                                  • Yes No 1 bulb of fennel, herby and and bulb
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 1 tsp 1 teaspoon fennel seeds
                                                                  • Yes No 1 bay
                                                                  • Yes No 2¹/₃ cups couscous
                                                                  • Yes No 1lb mixed ripe tomatoes
                                                                  • Yes No 2 anchovy fillets
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 lemons
                                                                  • Yes No 8 tbsp 8 tablespoons natural plain yogurt a of fresh mint
                                                                  • Silly name, but what a great dish! Omega 3 refers to all the lovely goodness that you get from oily fish like red mullet, sardines and fresh anchovies, so do feel free to use any one of these, or a mixture of them. This is also great served with linguine pasta instead of couscous.First of all, lay your fish out in one layer on your worktop to give you an idea of how much you are dealing with. Next get yourself a pan with a lid – ideally one that’s the right size for the fish to be spread out in one layer. This is so that it can all cook at the same time. Put your pan on the heat, add 4 or 5 tablespoons of olive oil, and slowly fry your onions, fennel, chilli, fennel seeds and bay leaf with the lid on until nice and softened. This should take about 10 minutes.Meanwhile put your couscous in a bowl and just cover it with salted, boiling water. Put to one side to soak for about 5 minutes. When the onions are sweet and soft, add the tomatoes and anchovies, stir together and carefully season to taste. Shake the pan so that the onions and tomatoes cover the bottom of the pan evenly. Dress the couscous lightly with a little olive oil and the juice and zest of one of the lemons. Sprinkle the couscous over the top of the onions and tomatoes in one even layer. Then place the fish over the top of that and finish off with a drizzle of olive oil. Place the lid on top and simmer slowly on the stove for about 12 minutes. Meanwhile, season the yogurt with salt, pepper and the remaining lemon juice and sprinkle over the reserved fennel tops. Serve the pan of fish in the middle of the table with a bowl of yogurt and let everyone help themselves. Lightly stir the fish up, check the seasoning and eat straight away.
                                                                  Yields: 4
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3/4 lb lean, chuck roast
                                                                  • Yes No 1 cup chopped vidalia onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 3/4 cup chopped carrot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 1/2 cup cubed baking potato
                                                                  • Yes No 1 cup chopped rutabaga
                                                                  • Yes No 1 cup chopped turnip
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 7 10 1/2 oz low-sodium chicken broth
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/2 cup chopped plum tomato
                                                                  • Yes No 1/2 cup chopped zucchini
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat oil in a large Dutch oven; add lamb, browning on all sides. Add onion, celery, carrot, and garlic; sauté 5 minutes. Add the wine, and cook 3 minutes, stirring frequently.
                                                                  • Add potato and next 5 ingredients (potato through bay leaves); bring to a boil. Reduce heat to medium; cook 1 hour and 20 minutes or until vegetables are tender. Add tomato and remaining ingredients; cook an additional 10 minutes. Discard bay leaves.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
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                                                                  Pungent, aromatic wild mushrooms are plentiful in the woods of Eastern Europe so they find their way into many dishes including mushroom strudel, a cross-cultural appetizer. Add a green side salad and the meatiness of mushrooms makes it a great vegetarian main course. Makes 12 appetizer slices or 4 main course servings of Mushroom Strudel View this Step By Step.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 lb assorted mushrooms
                                                                  • Yes No sea salt and pepper
                                                                  • Yes No 2 tbsp thyme, tarragon, flat leaf parsley and chives
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 1 sheet puff pastry
                                                                  • Yes No 1 large egg
                                                                  • In a large skillet, heat butter and olive oil. Add shallots and garlic and soften. Add sliced mushrooms. Season with salt and pepper and cook over low heat until tender. If juices exude, raise heat and cook until they evaporate. Stir in 3/4 of herbs and remove from heat. Spread mushrooms on a pan to dry and cool completely, about 30 minutes. When dry and cool, transfer mushrooms to a large bowl and combine with whole egg-egg yolk mixture. Move rack to middle of oven and heat to 400 degrees. Place puff pastry on a parchment-lined baking pan. Roll to remove any creases and to elongate slightly. Brush surface with egg wash and sprinkle on remaining herbs. Spread mushrooms evenly over first 3/4 of pastry, leaving a 1-inch border around edges. Flip over edge nearest to you and lay it on the top 1/4 so that puff pastry touches puff pastry, encasing mushrooms completely in a cylinder. Don't roll in pinwheel fashion as for strudel because the puff pastry in the interior will never bake and it will become gummy. Move strudel to center of baking pan and tuck in ends. Brush entire surface with egg wash. Using the back of a knife, run criss-cross pattern over strudel. If desired, add cut-out leaves, flowers and vines from a portion of the second sheet of puff pastry (frozen grocery store puff pastry typically comes two sheets to a box). Egg wash the designs. Bake until golden brown and puffed, anywhere from 15 to 30 minutes, depending on your oven. Let rest at least 2 minutes before slicing with a serrated knife.
                                                                  Cuisine:YesNoaustrian
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
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                                                                  • Yes No
                                                                    beech wood

                                                                  Put the noodles on to cook when you start the chicken so that everything's done on time.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 chicken thigh
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 1 1.6 oz garlic and herb sauce mix
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No egg noodle
                                                                  • Combine flour, salt, and pepper. Dredge chicken in flour mixture.
                                                                  • Brown half of chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 4 minutes on each side. Remove chicken from skillet. Repeat procedure with remaining chicken and oil, reserving drippings in skillet.
                                                                  • Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet; cook 2 minutes. Stir in tomatoes and green chiles and garlic-and-herb sauce mix until combined. Return chicken to skillet. Cook, uncovered, over medium heat 5 minutes or until done. Stir in 1/4 cup green onions. Serve over hot cooked egg noodles; sprinkle with remaining 1/4 cup green onions.
                                                                  • Note: For testing purposes only, we used Knorr Garlic Herb Sauce Mix, which can be found with the Italian sauce mixes in the pasta aisle of the grocery store.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 23 minutes
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    knorr
                                                                    Brands:
                                                                  • Yes No
                                                                    Knorr

                                                                  This recipe for Polish Hussar stuffed beef roast or pieczen huzarska (PEEYEH-chen hoo-ZAHR-skah) gets its name from the light cavalry of late-15th century Europe. My guess is, as with steak tartare, the cavalry rode with tough cuts of beef under their saddles to be tenderized by the day's riding. Traditional directions given below call for braising, but I prefer to cook in a slow cooker until tender. Then I sear the meat in a pan with hot oil to caramelize it before I stuff it and finish in the oven. Here's a larger photo of Polish Hussar Stuffed Beef Roast or Pieczen Huzarska.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb boneless beef roast
                                                                  • Yes No 2/3 cup vinegar
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 cup beef stock
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 medium onion
                                                                  • Yes No 4 slice fresh bread, made crumbs
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No pinch sweet hungarian paprika
                                                                  • Yes No 2 tbsp beef stock
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Heat vinegar or vodka to boiling in a Dutch oven. Scald meat on all sides. Remove the meat and discard the vinegar. Mix together flour, salt and pepper. Dredge meat in seasoned flour. Brown meat on all sides in 4 tablespoons butter in Dutch oven. Add 1 coarsely chopped onion, beef stock and bay leaf. Bring to a boil, reduce heat to low, cover and simmer 2 hours or until tender, turning meat occasionally and adding more stock if necessary. Meanwhile, make the stuffing by sautéing finely chopped onions in 2 tablespoons butter (you might need more) until caramelized. Let cool and mix with bread crumbs, egg, parsley and paprika. If necessary, moisten with 2 or more tablespoons beef stock. Season to taste with salt and pepper. Heat oven to 375 degrees. When meat is tender, remove from Dutch oven and place on a cutting board and let rest for 10 minutes. Pour the pan juices off into a small saucepan and let cool, discarding the bay leaf. Either slice the rested meat 1 inch thick (but not all the way to the bottom, the meat should be attached), and make a slit in each 1-inch slice to create a pocket for the stuffing, OR slice the meat into 1/2-inch slices, keeping it attached. Stuff the pockets OR between each 1/2-inch slice. Place back in the Dutch oven and bake 10-15 minutes or until stuffing is cooked through. Meanwhile, make the gravy by adding cornstarch to the cooled pan juices. Bring to a boil, reduce heat and simmer 1-2 minutes or until thickened. Serve beef slices with gravy.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 4servings hussar beef roast
                                                                  • Total Time: 2 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This reminds me of winter days in my youth, when I would come home late completely soaked through and shivering from playing down by the stream in the pouring rain. Mum would give me a rollicking about catching pneumonia, and then she'd give me a big bowl of stew. This dish just makes you feel really happy, and it's also dead cheap to make.

                                                                  Ingredients
                                                                  • Yes No stewing lamb
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No handful, small 1 of fresh rosemary
                                                                  • Yes No 2 tbsp 2 tablespoons flour
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No onion
                                                                  • Yes No 8 field mushrooms
                                                                  • Yes No 1 of baby carrots
                                                                  • Yes No 1 parsnip
                                                                  • Yes No 1 dessert spoon 1 dessertspoon marmite
                                                                  • Yes No 2 tbsp 2 tablespoons pearl barley
                                                                  • Yes No rich ale
                                                                  • Yes No stock
                                                                  • Yes No stick rosemary
                                                                  • Yes No 18 chipolata sausages
                                                                  • This reminds me of winter days in my youth, when I would come home late completely soaked through and shivering from playing down by the stream in the pouring rain. Mum would give me a rollicking about catching pneumonia, and then she'd give me a big bowl of stew. This dish just makes you feel really happy, and it's also dead cheap to make.Preheat your oven to 180ºC/350ºF/gas 4. Put your lamb into a bowl and season well with a good pinch of salt and pepper. Finely chop your rosemary leaves and add to the bowl with the flour. Mix around so that the meat is completely covered. Fry the lamb in a couple of tablespoons of extra virgin olive oil in a hot casserole-type pan – do this in batches so the pieces get a nice bit of colour, then remove from the pan and put to one side.Turn the heat down, then fry your onion, mushrooms and carrots for about 5 minutes until softened and slightly coloured. Add the lamb back to the pan along with the parsnip, Marmite, pearl barley, ale and stock. Bring to the boil and then simmer for 20 minutes while you skewer 3 chipolatas on to each of the skewers or rosemary sticks. Just before the stew goes in the oven, add the chipolatas to the pan. Then place a lid on or make a cartouche, wet it and tuck this over the pan. Cook for around an hour, or until the lamb falls apart. I love to eat it just as it is, almost like a thick soup, with some crusty bread.Try this: To really get the flavours going, the Italians have something called gremolata: finely chop some flat-leaf parsley, a clove of garlic and the zest from 1 or 2 lemons (or try oranges, which are also fantastic). Mix this up, sprinkle over the top of your stew and stir in – it will really give it an amazing kick.Or this: You can play around with different root veg, or even use different cuts of meat – beef works really well in this stew. Just be aware that you may have to adjust the cooking time. It's ready when the meat is tender and falls apart. • from Jamie's Kitchen
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness

                                                                  . Fruit is naturally sweet and light on the appetite after a full evening meal. But sometimes we want to dress it up a little, while still keeping it light. Roasted or grilled peaches is a really classic way to do this. Here's a quick, easy recipe that uses a little dessert wine to play up the honeyed flavors of ripe peaches.

                                                                  Ingredients
                                                                  • Yes No 4 peaches, ripe but still firm
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 cup sweet dessert wine
                                                                  • Yes No small pinch salt
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No crème fraiche
                                                                  • Heat the oven to broil. Cut the peaches in half from top to bottom and remove the pit. Cut each peach in half again so you have 16 large quarters.
                                                                  • Heat the butter with the honey in a large oven-safe sauté pan. Stir until dissolved then add the peach quarters and dessert wine. Stir until the peaches are warmed through and coated with the sauce. Sprinkle on the salt and nutmeg and stir.
                                                                  • Turn all the peach quarters cut side up and roast for about 10 minutes under the broiler — or until they are soft but not falling apart, and their edges are browned. Let rest for 5 minutes then serve with dollops of crème fraîche and a dusting of extra nutmeg to garnish. Also serve the same dessert wine alongside in small glasses.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust

                                                                  This macaroni and cheese recipe's method eliminates the need for the time consuming step of making the roux-based white sauce, to which the cheese is traditionally added. While the cream has more fat that the milk-based sauces, there is no butter-based roux used, so this version had about the same amount of fat and calories. Serves 8 Portions of Macaroni and Cheese

                                                                  Ingredients
                                                                  • Yes No 1 lb elbow macaroni
                                                                  • Yes No salt
                                                                  • Yes No 1 1/2 pint heavy whipping cream
                                                                  • Yes No 4 sprig thyme
                                                                  • Yes No 1 1/2 lb sharp cheddar cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp mustard powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2/3 cup plain bread crumb
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Preheat oven to 375F. Boil macaroni in salted water one minute less than package directs. Drain well and reserve. Add cheese, salt, mustard powder, and cayenne into a large mixing bowl. In a saucepan, over medium heat, bring cream and thyme to a simmer, remove from heat, remove thyme sprigs and quickly pour over cheese mixture. Using a whisk slowly stir the mixture until all the cheese is melted, and it becomes a smooth sauce. Add the macaroni into the mixing bowl and stir thoroughly to combine with the cheese sauce. Add the milk and stir to combine. Pour macaroni and cheese mixture into a lightly greased 11 x 14-inch baking dish. Combine melted butter, breadcrumbs, and Parmesan cheese in a small bowl and mix well. Spread evenly over macaroni and cheese and bake for 30 minutes, or until the top is golden brown. Let macaroni and cheese rest for 10 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup dark amber maple syrup
                                                                  • Yes No 1 5 1/2 oz stick unsalted butter
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No pinch mace
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/3 cup buttermilk (1% fat)
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Preheat the oven to 350°. Lightly butter an 8-inch square glass or ceramic baking dish. Line the bottom of the dish with a piece of parchment paper and butter the paper. In a medium saucepan, boil the maple syrup over moderate heat until reduced to 1 cup, about 6 minutes. Remove the syrup from the heat, whisk in 3 tablespoons of the butter, then pour into the prepared baking dish.
                                                                  • In a small bowl, whisk the flour with the baking powder, salt and mace. In another small bowl, whisk the whole egg and egg yolk with the buttermilk and vanilla. In a large bowl, beat the remaining stick of butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the dry ingredients in 2 batches, alternating with the liquid ingredients; beat until the batter is smooth.
                                                                  • Evenly dollop heaping tablespoons of the batter on top of the maple syrup. Bake the pudding for 35 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let stand for 10 minutes before serving.
                                                                  Yields: 18-inch square cake
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  The salad holds well, so you can make it up to a day ahead.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz frozen baby lima beans
                                                                  • Yes No 3 cup corn kernel
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 3/4 cup chopped scallion
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).
                                                                  • To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat

                                                                  A combination of sweet Braeburns and tart Granny Smiths gives this applesauce a pleasant balance. Mashing the apples creates a chunky sauce; for a smoother version, process part or all of the apple mixture in a food processor or blender. Crème fraîche gives the sauce a smooth, rich finish; substitute full-fat sour cream if your market doesn't carry it.

                                                                  Ingredients
                                                                  • Yes No 4 cup cubed pink lady apple
                                                                  • Yes No 4 cup cubed granny smith apple
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No dash salt
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Combine first 8 ingredients in a Dutch oven over medium heat. Cook 25 minutes or until apples are tender, stirring occasionally.
                                                                  • Remove from heat; mash to desired consistency with a fork or potato masher. Stir in crème fraîche. Serve warm or chilled.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  The panaché, a French beer cocktail that is equal parts French-style lemonade and lager, is a refreshing libation that’s perfect in the heat of summer or anytime of year. What to buy: Try to find a good-quality French lemonade, such as Lorina. If you are having a hard time locating it, use a dry citrus-flavored soda. This recipe was featured as part of our Wii Night! story.

                                                                  Ingredients
                                                                  • Yes No 1 part light lager
                                                                  • Yes No 1 part lemonade
                                                                  • Combine beer and lemonade in a tall glass, such as a pilsner, pint, or Collins glass. Serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  , and another for authentic Chai - that strongly spiced, milky tea we love. The Chai was so different from what I’ve come to know as the slightly cloying, heavily spiced Chai from local teashops that I couldn’t believe it was the same thing. It was truly wonderful. Recipe and a guide to the ingredients below...

                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 2 tsp 2 teaspoons per cup loose black tea leaves
                                                                  • Yes No 2 green cardamom pods
                                                                  • Yes No 2 whole black peppercorn
                                                                  • Yes No 1/4 tsp fennel seed
                                                                  • Yes No 1 piece cinnamon
                                                                  • Yes No 2 to 3 thin slice ginger
                                                                  • Yes No loose tea masala
                                                                  • Yes No ginger
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 2approaches: focus on one key spice, like cardamom, or use a smaller quantity of several ingredients)
                                                                  Ingredients
                                                                  • Yes No cream puff dough
                                                                  • Yes No chocolate orange cream
                                                                  • Yes No 2 cup raspberry
                                                                  • Yes No garnish, semisweet chocolate, powdered sugar, unsweetened cocoa
                                                                  • On two lightly buttered 12- by 15-inch baking sheets, using a narrow spatula, shape 1/4-cup portions of Cream Puff Dough into hearts 3 inches across widest dimension and 3 inches long in the center. Make the V in the top of the hearts deep, since they lose definition as they bake (see notes).
                                                                  • Bake in a 375° regular or convection oven until puffs are golden, 25 to 35 minutes; if baking the sheets at the same time in one oven, switch their positions halfway through. With a wooden skewer, poke each puff in several places, then continue baking until golden brown, dry, and crisp, 5 to 8 minutes longer. Transfer puffs to racks to cool completely.
                                                                  • Slice hearts in half horizontally. Set each base on a dessert plate and fill with Chocolate-Orange Cream.
                                                                  • Rinse and drain raspberries; pat dry. Distribute berries evenly over filling (save a few for garnish if desired). Set heart tops over berries. Garnish with semisweet chocolate curls and sift powdered sugar or unsweetened cocoa lightly over the top.
                                                                  • Nutritional analysis per heart.
                                                                  Yields: 10hearts
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat

                                                                  More than just a birthday treat, cupcakes are an ideal ending to any outdoor dinner. These miniature cakes with cream-cheese-and-coconut frosting require no plates or utensils and end the evening with a touch of whimsy.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3/4 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup cake flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tsp pure coconut extract
                                                                  • Yes No 2 6 oz cup sweetened flaked coconut
                                                                  • Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners. With an electric mixer on medium speed, beat 1 stick butter and the granulated sugar until pale and fluffy. Beat in eggs, one at a time, and vanilla. Reduce speed. Beat in flour, baking powder, and salt, then milk. Spoon into cups. Bake until a cake tester comes out clean, 15 to 16 minutes. Let cool.
                                                                  • Beat cream cheese, remaining 1/2 stick butter, the confectioners' sugar, and coconut extract until fluffy. Frost cupcakes, and sprinkle with coconut.
                                                                  Yields: 12
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Parmesan cheese cups not only hold the hearty eggplant salad here but also add a salty crunch. To make them, Nick Nairn melts small rounds of grated cheese on a baking sheet until golden, then drapes them over an inverted ceramic or glass bowl to cool and harden.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No one 1 1/4 lb eggplant
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 2 oz mesclun greens
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 cup red and yellow cherry tomatoes
                                                                  • Preheat the oven to 350°. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add half of the eggplant in a single layer, season with salt and pepper and cook over moderate heat, undisturbed, until browned on the bottom, about 3 minutes. Stir, cover and cook until the eggplant is tender, about 5 minutes longer. Scrape the eggplant onto a large plate and repeat with 2 more tablespoons of the olive oil and the remaining eggplant.
                                                                  • Lightly oil a large rimmed nonstick baking sheet. Sprinkle 1/4 cup of the Parmesan cheese into a 6-inch round on each side of the baking sheet. Bake for about 3 minutes, until the Parmesan is melted and golden brown. Let the cheese rounds cool for about 30 seconds to firm up. With a spatula, carefully lift each round off the baking sheet and drape it over an inverted 4-inch-wide bowl. Let the cheese stand until cooled and crisp, about 2 minutes. Repeat with the remaining Parmesan to make 2 more cheese cups.
                                                                  • In a small bowl, whisk the remaining 1/4 cup of olive oil with the vinegar and season with salt and pepper. In a large bowl, toss the mesclun, scallions, tomatoes and cooked eggplant with the dressing. Carefully spoon the salad into the Parmesan cups and serve at once.
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 3 lb fully cooked rotisserie chicken
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 cup reduced fat mayonnaise
                                                                  • Yes No salt and pepper
                                                                  • Yes No 24 slice sandwich bread
                                                                  • Yes No 16 slice length dill pickle slices
                                                                  • Yes No 8 1 large large greens
                                                                  • Yes No 16 2 large slice thin tomato slices
                                                                  • Remove meat from chicken and cut into large chunks. Mix chicken with lemon juice and 1/4 cup mayonnaise in a large bowl. Season with salt and pepper.
                                                                  • Making 1 sandwich at a time, spread 3 slices of toast with mayonnaise. Top 1 slice with 1/2 cup chicken salad; season with salt and pepper. Top with second piece of toast, mayonnaise side up. Add 2 slices of tomato, 2 slices of pickle and a lettuce leaf. Top with a third piece of toast, mayonnaise side down.
                                                                  • Lightly press sandwich down and cut in half diagonally. Secure with toothpicks. Repeat with remaining ingredients.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread

                                                                  "I liked cutting up different kinds of candy bars and decorating the cake better than frosting it. My mom did that." --Seth, Age 9 Prep: 35 min. Cook: 25 min. Other: 1 hr., 10 min.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz swiss chocolate cake mix
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 12 oz frozen whipped topping
                                                                  • Yes No 2 2.07 oz chocolate coated caramel peanut nougat bars
                                                                  • Yes No 2 1.55 oz milk chocolate bars
                                                                  • Yes No 1 1.5 oz crisp wafers in milk chocolate
                                                                  • Make the cake layers: Preheat oven to 325°. Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cakepans. Bake at 325° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove cake layers from the oven using oven mitts. Cool in pans on wire racks 10 minutes. Remove cake layers from pans, and cool completely on wire racks.
                                                                  • Prepare the frosting: Beat cream cheese, powdered sugar, and granulated sugar in a big bowl at medium speed with an electric mixer until sugar dissolves and mixture is creamy. Fold in whipped topping.
                                                                  • Frost and decorate the cake: Spread frosting between layers and on top and sides of cake. Cut candy bars into fun shapes, and press into frosting on top and sides of cake. Cover and chill at least 30 minutes or up to 1 day in advance.
                                                                  • Note: We decorated our cake using Snickers, Nestlé Crunch, and Kit Kat candy bars.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    snickers
                                                                  • Yes No
                                                                    nestlé
                                                                  • Yes No
                                                                    kit kat
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Snickers
                                                                  • Yes No
                                                                    Nestlé
                                                                  • Yes No
                                                                    Kit Kat
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 yellow squash
                                                                  • Yes No 1 5.8 oz olive oil and garlic couscous
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Heat oil in a large nonstick skillet over medium-high heat; add onion and garlic. Cook 4 minutes, stirring occasionally, until golden. Add peppers and squash; cook 5 minutes, stirring occasionally, until vegetables are tender.
                                                                  • Cook couscous according to package directions, using chicken broth instead of water and omitting salt and fat. Stir in vegetable mixture, pine nuts, basil, and black pepper.
                                                                  Yields: 8servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  A squeeze of lime juice and bottled green salsa brighten the flavor of these hearty, yet mild enchiladas.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 7 oz salsa verde
                                                                  • Yes No 2 cup shredded cooked chicken breast
                                                                  • Yes No 1/3 3 oz cup less fat cream cheese
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 1 oz cup crumbled queso fresco cheese
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 4 lime
                                                                  • Yes No cilantro
                                                                  • Preheat oven to 425°.
                                                                  • Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
                                                                  • Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
                                                                  • Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 enchiladas and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    brand

                                                                  When you're looking for a drink that tips the scales towards taste and sophistication, but without any alcohol, then this drink is for you! It's fruity, warm and has a hint of ginger that ties everything together. It's quick to make, tasty to drink and will have you all paying your respects to the Maple Leaf State.

                                                                  Ingredients
                                                                  • Yes No 2/3 oz maple syrup
                                                                  • Yes No 3 oz grapefruit juice, strained
                                                                  • Yes No 3 oz ginger ale
                                                                  • This cocktail can be prepared in a shaker or directly in a glass depending on your method of mixology. To start, combine grapefruit juice and maple syrup. Stir or shake until syrup is dissolved. Pour into glass and add ginger ale, stirring gently to combine. Garnish and enjoy!
                                                                  • If making this drink for a crowd, canned or bottled grapefruit juice will do just fine, though it won't have that freshly squeezed punch. You can keep the syrup and juice pre-combined, just make sure to shake or stir before adding the ginger ale to serve. Try filling glasses prior to guests arriving and letting them top things off with the ginger ale when they arrive!
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 1 1/4 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No black pepper
                                                                  • Yes No 1 lb shiitake mushroom cap
                                                                  • Yes No 1/2 lb cremini mushrooms, and caps
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 3 medium tomato
                                                                  • Yes No salt
                                                                  • Light a grill or preheat a grill pan. In a medium baking dish, brush the chicken breasts with 1 tablespoon of the oil and rub with the rosemary. Season with pepper and let stand for 30 minutes.
                                                                  • Meanwhile, heat the remaining 1/4 cup of oil in a large skillet. Add the mushrooms and cook over moderately high heat until browned, about 6 minutes. Add the onion, garlic and thyme and cook until the onion is translucent, about 4 minutes. Add the tomatoes and season with salt and pepper. Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender, about 15 minutes.
                                                                  • Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes.
                                                                  • Season the mushroom sauce with salt and pepper and spoon onto plates. Slice the grilled chicken breasts on the diagonal 1/2 inch thick. Arrange the chicken over the mushroom sauce and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you. Add the dressing ingredients to the bowl, too, and mix them when you toss the salad—it's the Italian way.

                                                                  Ingredients
                                                                  • Yes No 1 head romaine lettuce
                                                                  • Yes No 1/4 lb pepperoni
                                                                  • Yes No 1/3 cup drained pimiento
                                                                  • Yes No 1/3 cup chopped red onion
                                                                  • Yes No 1 1/2 cup drained and chopped canned artichoke hearts
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.
                                                                  • Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  Oven-frying grouper fillets in a cornmeal batter gives the fish its crispy exterior. For a little extra crunch, try adding slaw on the sandwich.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/4 cup 2% reduced fat milk
                                                                  • Yes No 4 6 oz grouper fillets
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup low-fat mayonnaise
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Yes No 1 tbsp sweet relish
                                                                  • Yes No 1 1/2 tsp caper
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 4 1 1/2 oz hamburger bun
                                                                  • Preheat oven to 450°.
                                                                  • To prepare grouper, combine cornmeal, salt, and red pepper in a shallow dish, stirring well with a fork. Place milk in a shallow bowl.
                                                                  • Dip each fillet in milk; dredge in cornmeal mixture. Place fish on a baking sheet coated with cooking spray. Bake at 450° for 10 minutes or until fish is done, turning once.
                                                                  • To prepare tartar sauce, combine mayonnaise and next 5 ingredients (mayonnaise through Worcestershire), stirring with a whisk.
                                                                  • Spread about 2 tablespoons tartar sauce over cut sides of each bun; place one fish fillet on bottom half of each bun. Top fillets with the remaining bun halves.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread

                                                                  Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try: Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup coarse salt
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1 4 to 5 lb bone rack of pork
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3 cup apple cider
                                                                  • Yes No 2 tsp apple cider vinegar
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Fill a large pot with 2 quarts water; add 1 1/2 cups salt and sugar. Bring to a boil over high heat and cook until salt and sugar are dissolved. Remove from heat and let brine cool completely.
                                                                  • Place pork in a large container and cover with brine. Transfer to refrigerator and let marinate for 45 minutes. Remove pork from brine and pat dry with paper towels.
                                                                  • Preheat oven to 425 degrees with rack in the center. Fit a roasting pan with a rack and set aside.
                                                                  • Season pork with remaining 1 teaspoon salt and 3/4 teaspoon freshly ground pepper. Place pork on rack and transfer to oven; cook until an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the pork, about 45 minutes.
                                                                  • Meanwhile, place cider in a medium saucepan over medium-high heat until reduced and turns into a dark golden-brown loose syrup, about 20 minutes. Remove from heat and add vinegar; stir to combine. Pour glaze into a small bowl and transfer to refrigerator; let cool.
                                                                  • In a small bowl, mix together paprika, cumin, remaining 1/2 teaspoon black pepper, and chile powder; set spice mixture aside.
                                                                  • Brush half of the glaze over pork and return to oven for 2 minutes more. Remove from oven and let stand for 15 minutes; brush with remaining glaze and sprinkle with spice mixture.
                                                                  • Cut the pork rack into chops by cutting between each set of bones; transfer chops to a large platter. If any glaze remains, add juices from pork to glaze and stir to combine; pour over chops and serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Layers of coconut sponge cake, raspberries, tapioca, and bourbon-stewed peaches in easily portable mason jars make this trifle perfect for summer picnics. The compote and the cake can be made up to two days ahead; store them in airtight containers in the fridge. This recipe was developed by assistant editor Anna Stockwell for summer beach picnic.

                                                                  Ingredients
                                                                  • Yes No 1 8 inch beef round
                                                                  • Make the peach compote: In a heavy saucepan over medium heat, combine peaches, sugar, vanilla bean and bourbon. Simmer until a thick syrup forms and the peaches are extra soft, about 15 minutes. Discard vanilla bean, remove from heat and allow compote to cool completely.
                                                                  • Assemble the trifle: Have ready 4 clean 8 oz. mason jars with lids. In the bottom of each jar, place 5 or 6 cake cubes. Gently drizzle each portion of cake with 1/2 tbsp. of bourbon. On top of the cake layer, evenly divide the raspberries among the 4 jars. On top of the raspberries, evenly divide the tapioca pudding. (After the tapioca gets added you may want to wipe down the inside of the jar with a damp paper towel to remove any pudding smudges.) On top of the pudding, divide the peach compote among the 4 jars.
                                                                  • Whip the cream until stiff peaks form. Top each jar off with a layer of whipped cream, screw on the lid, and keep refrigerated until serving, no longer than six hours.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 3 24 oz cup ricotta cheese
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No one 10 oz lingonberry jam
                                                                  • Yes No 1 cup maple syrup
                                                                  • Yes No powdered sugar
                                                                  • MAKE THE BATTER: In a bowl, whisk the flour, baking powder and a pinch of salt. In another bowl, whisk the eggs, milk and sugar. Whisk the flour and eggs together; whisk in the butter. Cover and let stand for 1 hour.
                                                                  • MAKE THE FILLING: In a bowl, mix together the ricotta, sugar and cinnamon.
                                                                  • PREPARE THE SYRUP: In a saucepan, simmer the jam and maple syrup over moderate heat until slightly reduced, 5 minutes.
                                                                  • Heat two 8-inch nonstick skillets. Spray with vegetable oil spray and add 2 tablespoons of batter to each. Swirl the skillets to distribute the batter and cook over moderate heat until golden brown on the bottom, 1 minute. Flip the crêpes and cook until brown spots appear on the bottom. Transfer the crêpes to a cookie sheet. Repeat with the remaining batter to make 20 crêpes.
                                                                  • Preheat the oven to 350°. Line another cookie sheet with parchment. On a work surface, spread 2 rounded tablespoons of the filling in the center of each crêpe. Fold each crêpe to form a rectangular packet. Arrange the blintzes on the cookie sheet, seams down. Bake until hot.
                                                                  • Rewarm the syrup. Place 2 blintzes on each plate. Dust with confectioners' sugar, pour the warm syrup over the blintzes and serve.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 10
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 1/2 tsp cocoa powder, unsweetened
                                                                  • Mix together the sugar, cornstarch, and salt in a medium saucepan. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks. Cook the pudding mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, about 15 minutes. (Do not allow to boil.) Remove from heat. Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth.Pour into eight 4-ounce ramekins, glasses, or teacups and refrigerate, covered, until well chilled, at least 2 hours and up to 48 hours. Sprinkle with the cocoa powder before serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

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

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

                                                                  This is one of those great dishes that you can really make your own by using whatever vegetables are in season ? it?s particularly nice with fava beans, asparagus or little halved cherry tomatoes. The fish doesn?t take long to cook, so you can blanch your veg accordingly and then finish them off in the pan with the fish. It makes life a lot easier if you?re cooking for the family or a large group of friends.

                                                                  Ingredients
                                                                  • Yes No 1¹/₂lb new potatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 inch a of runner beans, 2 inch piecea of haricots vert, tops
                                                                  • Yes No a of yellow french beans, tops
                                                                  • Yes No 2 handfuls of peas
                                                                  • Yes No 4 tbsp 4 tablespoons butter
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 lemons
                                                                  • Yes No a of fresh basil
                                                                  • Yes No dill weed
                                                                  • Yes No 4 fillets of salmon, filleted and pinboned
                                                                  • This is one of those great dishes that you can really make your own by using whatever vegetables are in season – it’s particularly nice with fava beans, asparagus or little halved cherry tomatoes. The fish doesn’t take long to cook, so you can blanch your veg accordingly and then finish them off in the pan with the fish. It makes life a lot easier if you’re cooking for the family or a large group of friends.Preheat the oven to 495ºF. Bring a large pan of salted water to the boil, add your new potatoes and cook for 10 to 12 minutes until they are nearly done. Add all your beans to the pan and cook for another 4 minutes. Then drain the potatoes and beans in a colander. Put them into an appropriately sized roasting pan and add your peas, the butter, a little drizzle of olive oil and the zest and juice of the lemons. Season lightly with salt and freshly ground black pepper and toss together while still warm so the flavors are absorbed.Chop up half the herbs and add to the pan. Score your salmon fillets lightly on the skin side. Rub each fillet with salt, freshly ground black pepper and a little olive oil, and stuff the scores with the remaining herbs. Put into the preheated oven and cook for about 10 to 15 minutes until the salmon is just cooked (don’t overcook it) and the veggies are soft. Serve at the table, giving everyone some veggies and potatoes, a nice piece of salmon and some of the lovely cooking juices from the bottom of the pan which are like a ready-made sauce.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve

                                                                  We used New Zealand mussels which have attractive green shells; common mussels can be substituted. Per serving: 484 calories, 10 g fat, 128 mg cholesterol, 37 g carbs, 1,128 mg sodium, 55 g protein, 0 g fiber

                                                                  Ingredients
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/2 cup mirin rice wine
                                                                  • Yes No 1 tsp asian fish sauce
                                                                  • Yes No 1 lemongrass stalk, 1/8 inch thick
                                                                  • Yes No 3 scallions, 1/8 inch thick
                                                                  • Yes No 1 green chili pepper
                                                                  • Yes No 2 lb mussel
                                                                  • Yes No 1/2 seedless cucumber
                                                                  • Yes No cilantro
                                                                  • Yes No basil
                                                                  • Place wok over medium heat. Add the lime juice, mirin, fish sauce, lemongrass, scallions, and chile pepper; stir to combine.
                                                                  • Bring to a simmer; add the mussels. Cover, and let simmer, stirring occasionally, until the mussels have opened, 6 to 8 minutes. Remove from heat; remove and discard mussels that have not opened. Stir in the cucumber. Serve garnished with fresh cilantro and basil.
                                                                  Cuisine:YesNonew zealand
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  What I?m giving you here is really more of a suggestion because the amount of Christmas pudding you?ll have leftover will really depend on how greedy your guests were on Christmas day. But personally, I love Christmas pudding and I think it?s almost worth having another pudding stashed away so you can make this as an after-Christmas treat.

                                                                  Ingredients
                                                                  • Yes No leftover christmas pudding
                                                                  • Yes No 6 tbsp 6 tablespoons cranberry sauce
                                                                  • Yes No mulled wine
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 x good quality vanilla ice cream
                                                                  • Yes No a of almonds, toasted
                                                                  • Yes No 1 x good quality dark chocolate
                                                                  • What I’m giving you here is really more of a suggestion because the amount of Christmas pudding you’ll have leftover will really depend on how greedy your guests were on Christmas day. But personally, I love Christmas pudding and I think it’s almost worth having another pudding stashed away so you can make this as an after-Christmas treat. Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn’t catch. In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. If your sauce is too tart for your liking, add a teaspoon or two of sugar. If you’ve made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry. Once your pudding is warm and slightly crispy and the sauce has heated up, divide half of your pudding between your four glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds. Divide the remaining Christmas pud between your glasses and layer again with ice cream, cranberry sauce and flaked almonds. Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    grate

                                                                  We baked frozen waffle fries extra-crispy for our dippers.

                                                                  Ingredients
                                                                  • Yes No 1 2.1 oz slice fully cooked bacon slices
                                                                  • Yes No 1 16 oz sour cream
                                                                  • Yes No 2 cup shredded sharp cheddar cheese
                                                                  • Yes No 1/3 cup sliced chives
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Yes No garnishes, bacon, fresh chives, pepper
                                                                  • Yes No serve
                                                                  • Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.
                                                                  • Note: We tested with Oscar Mayer Fully Cooked Bacon.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oscar mayer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Oscar Mayer

                                                                  Make the tart a day ahead, and store it in the refrigerator. You can use a 9-inch pie plate instead: simply roll the dough to a 13-inch circle, fold the edges under, and flute.

                                                                  Ingredients
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 3/4 cup dark corn syrup
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2/3 cup pecan halves
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 oz bittersweet chocolate
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.
                                                                  • Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  • Yes No
                                                                    Minute

                                                                  The salmon can also be cooked on the grill. Preheat grill to medium, and brush grate with oil. Scatter the herbs on the grill to form a bed for the fish. Then cook the salmon, covered, for 20 to 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 large bunch chopped fresh herbs
                                                                  • Yes No 1 3 lb, 1 1/4 inch side of salmon, skin on
                                                                  • Yes No coarse salt
                                                                  • Yes No olive relish
                                                                  • Preheat oven to 500 degrees. Heat a rimmed baking sheet in oven for 10 minutes. Scatter herbs on the sheet to form a bed for the fish. Lay salmon, skin side down, on top of herbs, and season with salt and pepper.
                                                                  • Roast salmon until cooked through (fish should flake but be slightly translucent in the center), 10 to 15 minutes. Using 2 large spatulas, transfer salmon to a serving platter. Serve warm or at room temperature, with olive relish.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 750 milliliter dry red wine
                                                                  • Yes No 1/2 cup pineapple juice
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1/4 cup gin
                                                                  • Yes No 1/4 cup light rum
                                                                  • Yes No 1/4 cup Cointreau
                                                                  • Yes No 1/4 cup brandy
                                                                  • Yes No 2 tbsp caster sugar
                                                                  • Yes No 2 cup assorted fresh fruit
                                                                  • Combine all of the ingredients in a pitcher. Refrigerate for at least 1 day and for up to 2 days. Serve in tall glasses over ice.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 2quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This moist, dense, rich cake contains no flour or other grains, making it appropriate for Passover. You can find kosher-for-Passover wine, vanilla, and almond extract in grocery stores this time of year or at www.kosher.com. To achieve the cake's fudgy texture, be sure to pull it from the oven when a wooden pick comes out nearly clean. You can prepare and chill the sauce a day ahead.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup kosher red wine
                                                                  • Yes No 1 lb frozen pitted unsweetened cherries
                                                                  • Yes No 1/2 cup pistachio
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No dash salt
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/8 tsp almond extract
                                                                  • Yes No 4 large egg white
                                                                  • To prepare sauce, combine the first 3 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 30 minutes). Chill.
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, place pistachios in a food processor; process until finely ground. Sprinkle ground pistachios over bottom of a 9-inch springform pan coated with cooking spray.
                                                                  • Combine 1 cup sugar and water in a medium saucepan; bring to a boil. Remove from heat; stir in chocolate and salt, stirring until chocolate melts. Add cocoa, stirring with a whisk until well blended. Add eggs, 1 at a time, stirring well after each addition. Stir in extracts.
                                                                  • Beat egg whites with a mixer at high speed until foamy. Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared pan. Bake at 350° for 25 minutes or until wooden pick inserted in center comes out nearly clean. Cool to room temperature; run a knife around outside edge. Serve with sauce.
                                                                  Yields: 12servings (serving size: 1 slice cake and 2 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 2 large ripe banana
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • Yes No 1 1/2 cup unsalted roasted macadamia nuts
                                                                  • Yes No 1/4 cup whole milk yogurt
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 tsp finely grated lime zest
                                                                  • Yes No 1/4 tsp finely grated orange zest
                                                                  • Yes No 2 tbsp amarula cream liqueur
                                                                  • Yes No 2/3 cup heavy whipping cream
                                                                  • MAKE THE CAKE: Preheat the oven to 350°. Butter a 9-by-13-inch baking dish. Put the bananas on a rimmed baking sheet and bake for about 45 minutes, until dark and soft. Let the bananas cool, then open the peel and scoop the roasted banana pulp into a large bowl.
                                                                  • Meanwhile, in a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, ground cloves, freshly grated nutmeg and salt.
                                                                  • Using a handheld electric mixer, beat the roasted bananas with the sugar until a puree forms. Then beat in the eggs. In a small bowl, stir together the buttermilk and baking soda, then add to the banana mixture. At low speed, gradually beat in the flour mixture. Gently beat in the melted butter, heavy cream and finely grated orange zest. Fold in the macadamia nuts. Spread the batter in the prepared dish and bake for about 1 hour, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool to warm.
                                                                  • PREPARE THE HONEY CREAM: In a small bowl, whisk the yogurt with the honey, finely grated lime zest, finely grated orange zest and the liqueur. In a large bowl, beat the heavy cream until softly whipped. Gently fold in the honey-yogurt.
                                                                  • Cut the cake into squares and serve with dollops of the honey cream.
                                                                  Yields: 19-by-13-inch cake
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    kahlua
                                                                    Brands:
                                                                  • Yes No
                                                                    Kahlua

                                                                  You can substitute 1 1/4 teaspoons ground fennel seeds if fennel pollen is unavailable.

                                                                  Ingredients
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/8 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 cup lentil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2/3 cup chopped plum tomato
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/3 cup cilantro
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1/4 cup chopped pitted kalamata olive
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp fennel pollen
                                                                  • Preheat grill to high heat.
                                                                  • Lightly coat bell pepper pieces with cooking spray. Place bell pepper pieces, skin side down, on grill rack; grill 12 minutes or until skins are blackened. Place bell pepper pieces in a zip-top plastic bag; seal. Let stand 15 minutes; peel and chop bell peppers. Discard skins. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place bell peppers in a large bowl.
                                                                  • Rinse and drain lentils; place in a large saucepan. Cover with water to 3 inches above lentils; add onion and bay leaf to pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain lentils. Discard onion halves and bay leaf. Add lentils to bell peppers. Add remaining 5/8 teaspoon salt, remaining 1/4 teaspoon black pepper, tomato, and remaining ingredients to lentil mixture; stir well.
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 8 jumbo lump oz crabmeat
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tsp wasabi paste
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/4 cup sesame seed
                                                                  • Yes No 2/3 cup safflower oil
                                                                  • Yes No 1/2 cup drained pickled ginger
                                                                  • Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; refrigerate 1 hour.
                                                                  • Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi in a small bowl. Using a vegetable peeler, make 3/4-by-2-inch ribbons from cucumber (you'll need about 24 ribbons, or 1 for each cake). Fold each ribbon into thirds.
                                                                  • In a medium bowl, whisk together flour, salt, and pepper. In a small bowl, beat eggs with the water. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
                                                                  • Form 1 scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch-thick disk about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then dredge in breadcrumb mixture.
                                                                  • Heat oil in a large skillet over medium until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed.
                                                                  • To serve, dot each crab cake with wasabi mayonnaise, and top with a cucumber ribbon and a piece of ginger.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 24
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon
                                                                  • Yes No
                                                                    paper

                                                                  This chocolate sauce recipe is served hot and is a good accompaniment for poached fruits, pound cakes, ice cream and other desserts. Makes 4 servings of Hot Chocolate Sauce

                                                                  Ingredients
                                                                  • Yes No 9 oz 70% bittersweet chocolate
                                                                  • Yes No 1 1/2 oz unsalted butter
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 5 tbsp heavy whipping cream
                                                                  • Place chocolate pieces, butter and water in a small saucepan. Heat over low heat, without stirring, until chocolate melts. Add vanilla and cream and gently stir to combine. Serve hot.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Try this gelato in a cone with shredded coconut sprinkled on top.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 15 1/4 oz crushed pineapple in juice
                                                                  • Yes No 2/3 cup coconut milk
                                                                  • Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; cool completely.
                                                                  • Combine the pineapple and milk in a large bowl; stir in sugar syrup.
                                                                  • Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon gelato into a freezer-safe container; cover and freeze 1 hour or until firm.
                                                                  Yields: 4cups (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover

                                                                  Ceviche, a popular dish originally from Latin America, is made by "cooking" (actually, firming) small pieces of seafood with the acid in citrus juice, most often lime. Be sure to use only very fresh seafood.

                                                                  Ingredients
                                                                  • Yes No 1 lb sea scallop
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 2 large orange
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp chopped jalapeño chili pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 1 avocado
                                                                  • Mix together scallops, lime juice, and lemon zest and juice in a bowl. Chill, stirring often, until scallops turn opaque, about 20 minutes.
                                                                  • Segment and chop 1 orange and juice the other. Add segments, juice, and remaining ingredients to scallops and stir gently to combine. Serve with tortilla chips.
                                                                  • Note: Nutritional analysis is per 3/4-cup serving.
                                                                  Cuisine:YesNolatin american
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup walnut
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 pear
                                                                  • Yes No 6 tbsp apple cider vinegar
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 4 whole cloves, whole
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Preheat oven to 375 degrees. Spread walnuts in a single layer on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.
                                                                  • Heat oil in a small saucepan over medium heat. Add shallot, and saute until softened, about 2 minutes. Add pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until pears are tender, 4 to 5 minutes. Discard cloves, and stir in raisins and reserved walnuts. Remove from heat. Serve warm or at room temperature.
                                                                  Yields: 4
                                                                  • Prep Time: 8 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 15 min., Freeze: 8 hrs. This easy and flavorful dessert calls for just 5 ingredients, a pan, your freezer, and a blender.

                                                                  Ingredients
                                                                  • Yes No 2 cup frozen blueberry
                                                                  • Yes No 1 cup fat free buttermilk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No garnish, fresh mint
                                                                  • Process first 5 ingredients in a blender until smooth. Pour into a 9-inch square pan; cover and freeze 4 hours or until firm.
                                                                  • Process frozen mixture, in batches, in a blender until smooth. Cover and freeze 4 hours or until frozen. Garnish, if desired.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 6(1/2-cup) servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze

                                                                  This breakfast or brunch dish requires surprisingly little effort. Prepare the streusel up to two days in advance, stirring in the pecans just before baking to preserve their texture.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 3 anjou pears
                                                                  • Yes No 1/3 cup apple juice
                                                                  • Yes No 1 1/2 tbsp apple brandy
                                                                  • Preheat oven to 375°.
                                                                  • To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl. Stir with a fork until mixture resembles coarse meal. Stir in pecans.
                                                                  • To prepare pears, using a melon baller or spoon, scoop out core from each pear half. Spoon streusel evenly into pear halves. Place pear halves, cut sides up, in an 8-inch square baking dish. Pour apple juice and apple brandy into dish. Cover dish with foil. Bake at 375° for 30 minutes. Uncover and bake an additional 5 minutes. Serve pears warm. Drizzle evenly with cooking liquid.
                                                                  Yields: 6servings (serving size: 1 pear half and about 1 tablespoon cooking liquid)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Peas may thicken slightly and stick together after they're refrigerated. To loosen them, stir in a small amount of water, formula, or breast milk when reheating. This recipe goes with Fish Dinner with Veggies

                                                                  Ingredients
                                                                  • Yes No 1 petite frozen green peas
                                                                  • Place peas in a vegetable steamer. Steam, covered, 6 minutes or until very tender. Remove peas from steamer, reserving cooking liquid.
                                                                  • Place peas in a food processor; process until smooth, adding cooking liquid, 1 tablespoon at a time, to reach desired consistency. Strain using a sieve or food mill, if needed; discard solids.
                                                                  • Easy Freezing This recipe is based on 1/4-cup serving sizes. If you freeze batches in ice-cube trays, one cube usually holds 2 tablespoons. We recommend defrosting just one cube when baby is new to solid food. Later on when baby has started eating more, defrost two to four cubes (2 to 4 ounces or 1/4 to 1/2 cup).
                                                                  Yields: 1 ½cups or 6 (1/4-cup) servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze

                                                                  This is the salad to make with tomatoes from the farmers' market or your backyard, ideally when they're still warm from the sun. The surprise is the easy homemade cheese. Prep and Cook Time: about 20 minutes (excluding cheese).

                                                                  Ingredients
                                                                  • Yes No 2 lb assorted vine ripened tomatoes
                                                                  • Yes No 12 slice fresh mozzarella cheese
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 sprig marjoram
                                                                  • Yes No 10 basil
                                                                  • Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese.
                                                                  • In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes.
                                                                  • Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve