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                                                                  Use flavorful oven-roasted tomatoes or sun-dried tomatoes in this tasty chicken recipe. To roast tomatoes, cut plum tomatoes into wedges, sprinkle with salt and pepper, place on a foil-lined baking sheet, and roast at 250° for about 3 to 4 hours.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast half (boneless skin-on)
                                                                  • Yes No salt and pepper
                                                                  • Yes No flour
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 8 oz button mushroom
                                                                  • Yes No 2 artichoke hearts in brine
                                                                  • Yes No 1/2 cup coarsely chopped sun dried tomatoes
                                                                  • Yes No 1 2 1/4 oz sliced ripe olives
                                                                  • Yes No 1/4 cup chicken broth
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/4 cup chicken broth
                                                                  • *To roast tomatoes, cut plum tomatoes into wedges, sprinkle with salt and pepper, place on a foil-lined baking sheet, and roast at 250° for about 3 to 4 hours. Place chicken breast halves between sheets of plastic wrap and gently pound to a uniform thickness. Sprinkle chicken with salt and pepper then dredge lightly in flour. Preheat oven to 350°. Heat butter and olive oil over medium heat; add the chicken pieces. Brown chicken, turning to brown both sides. Add mushrooms and continue sautéing for another 2 minutes. Add remaining ingredients and bring to a boil. Simmer until reduced slightly, then cover and transfer to the oven. Bake for 20 to 25 minutes, or until chicken is cooked through. Serves 4. More Chicken Breast Recipes Chicken with Noodles and Zucchini Stuffed Chicken Breasts Vinaigrette Chicken with Mushrooms Walnut Chicken Chicken with Sugar Snap Peas Herb Baked Chicken Boursin Stuffed Chicken Skillet Chicken Rosemary Chicken Cheddar Bake Chicken Breasts with Cheese Sauce Crockpot Chicken Breasts with Creole Sauce Chicken Breasts Recipe with Almonds Easy Chicken Parmesan Chicken Breast Recipes Index Chicken Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    boursin
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Boursin

                                                                  My twist on an Italian summer classic.

                                                                  Ingredients
                                                                  • Yes No peppers
                                                                  • Yes No 4 balls of good quality mozzarella cheese
                                                                  • Yes No 400g ripe cherry tomatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a of fresh basil
                                                                  • My twist on an Italian summer classic.Place the peppers directly onto a naked gas flame or under a very hot grill and let them blacken and blister. Turn now and then with a pair of metal kitchen tongs. When blackened all over, pop them into a bowl and cover with cling film. Leave the peppers to steam for about 10 minutes, then remove the cling film and leave them to cool. When they are cool enough to handle, rub off the blackened skin and brush away the seeds from the inside. Tear the mozzarella balls into chunks and divide between four plates. Then tear the peppers into strips and divide over the plates of mozzarella. Scatter the tomato halves over the top. Season well with salt and pepper and drizzle with olive oil. Tear the basil leaves up and sprinkle them over the salad before serving. Tip: Always use fresh basil and the best mozzarella you can find.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 cup sauvignon blanc
                                                                  • Yes No 1/4 cup caster sugar
                                                                  • Yes No 1 cup white grape juice
                                                                  • Yes No 1 ripe nectarine, pitted
                                                                  • Yes No 1 tangerine
                                                                  • Yes No 1 cup seedless white grapes
                                                                  • Yes No 1 cup club soda
                                                                  • In a large pitcher or other container, combine the wine and sugar and stir until the sugar dissolves. Add the remaining ingredients, excluding the club soda, and mix well. Place the pitcher in the refrigerator and let the sangria sit for at least 1 hour (and up to 4 hours). The sangria will sweeten with time, so the longer it sits, the better. Just before serving, stir in the club soda and ice cubes.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Parsley has its own spot on the seder plate, representing spring. Although quinoa is considered a whole grain, it is, in fact, a seed—making it a welcome addition to a Passover meal.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup chopped sweet onion
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 1 9 oz frozen artichoke hearts
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup quinoa
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 5 tsp grated lemon rind
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.
                                                                  • Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.
                                                                  Yields: 8servings (serving size: about 1/3 cup)
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  The Rob Roy is a blend of Scotch and vermouth sharpened by a dash of angostura bitters. Experts everywhere would agree that a martini is to a vodka martini as a Manhattan is to a Rob Roy. A Manhattan is a blend of rye or bourbon and sweet vermouth, and the Rob Roy is a mixture of Scotch and sweet vermouth; the difference is as sharp as that between a yam and a Yukon Gold. Anyone familiar with the 1995 film Rob Roy knows the source for the name of this cocktail—Robert MacGregor, the Scottish Robin Hood. Of course, unless you’re a Scottish history buff, if you heard someone order a Rob Roy before 1995 you may have been a bit puzzled. Although we do not know who christened the Rob Roy for that feisty Scottish hero, according to William Grimes in Straight Up or On the Rocks, the drink was named for a Broadway play based on Sir Walter Scott’s 1817 novel Rob Roy. Just as feisty, the Rob Roy gives you a wealth of enjoyment; the only thing it may rob you of is your memory after one too many. Follow your instincts on whether to stir or shake, but as with the Manhattan, a Rob Roy doesn’t lose much by not being served glacially cold. The classic Rob Roy is served with a maraschino cherry, but some shudder at this and substitute a twist of lemon peel.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 oz scotch whisky
                                                                  • Yes No 1 oz sweet vermouth
                                                                  • Yes No dash angostura bitters
                                                                  • Yes No lemon peel
                                                                  • Variations:
                                                                  • Dry Rob Roy: Substitute dry vermouth for the sweet vermouth.
                                                                  • Perfect Rob Roy: Use 3/4 ounce each of sweet and dry vermouth.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 1drink
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup chopped oil packed sun dried tomato halves
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 2 oz onion sandwich buns
                                                                  • Yes No 2 cup arugula
                                                                  • Preheat broiler.
                                                                  • Heat a grill pan coated with cooking spray over medium-high heat. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides evenly with 1/8 teaspoon salt and black pepper. Add chicken to pan, and cook 4 minutes on each side or until done.
                                                                  • While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.
                                                                  • Place buns, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Place 1 chicken breast half on bottom half of each bun. Add arugula to tomato mixture, and toss gently to coat. Arrange about 1/2 cup arugula mixture over each chicken breast half. Cover with tops of buns.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2/3 cup creamy natural peanut butter
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup rice krispies cereal
                                                                  • Yes No 1 cup quick oats
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 1/4 mini cup chocolate chip
                                                                  • Yes No 1/4 cup diced dry roasted peanut
                                                                  • Melt butter in a medium saucepan over medium heat. Remove pan from heat and stir in peanut butter, confectioners' sugar, honey and vanilla. Stir in Rice Krispies and oats and allow mixture to cool.
                                                                  • Stir in raisins and chocolate chips. Form mixture into 1-inch balls, then roll each ball in chopped peanuts, pressing to coat. Store in refrigerator.
                                                                  Yields: 24servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    rice krispies
                                                                    Brands:
                                                                  • Yes No
                                                                    Rice Krispies
                                                                  Ingredients
                                                                  • Yes No 3 14 oz beef broth
                                                                  • Yes No 3/4 cup canned french fried onions
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 4 slice stale french bread
                                                                  • Yes No 4 1 oz slice swiss cheese
                                                                  • Heat oven to 400º F. Arrange four 10-ounce oven-safe soup bowls on a baking sheet. Divide the broth and onions among them. Add 1 tablespoon of sherry to each. Float a slice of bread in each bowl and top with a slice of cheese. Bake 12 to 15 minutes or until the cheese is melted and the soup is bubbling.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No eight long, 6 inch rosemary
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No four thick boneless pork chops
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 2 tbsp green peppercorns in brine
                                                                  • Using your fingers, strip off the leaves from the bottom 4 inches of the rosemary branches and finely chop enough leaves to make 2 tablespoons. In a large, shallow dish, mix the chopped rosemary with the minced garlic and 1/4 cup of the olive oil. Season the pork chops with salt and black pepper, add them to the rosemary marinade and turn to coat. Let stand at room temperature for 1 hour.
                                                                  • Wrap 2 slices of the lardo around the edge of each pork chop and secure with a toothpick. On the side opposite the toothpick, skewer each of the chops with 2 stripped rosemary branches.
                                                                  • In a large skillet, heat 3 tablespoons of the olive oil. Add the pork chops and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Turn the chops and cook over moderate heat until browned on the second side and just cooked through, about 4 minutes longer. Transfer the pork chops to a platter and keep warm.
                                                                  • Pour off the fat in the skillet and add the remaining 1 tablespoon of olive oil. Add the crushed garlic and cook over moderately high heat until golden brown, about 1 minute. Add the wine and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced to 2 tablespoons. Add the chicken broth, grated lemon zest and crushed red pepper and boil until reduced to 1/2 cup, about 8 minutes. Remove from the heat. Discard the crushed garlic and stir in the brined green peppercorns. Season with salt and black pepper. Remove the toothpicks from the pork. Spoon the sauce over the chops and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A garlic and herb marinade, and the smoky juices from grilled oranges, makes this fennel-crusted flank steak recipe special. This flank steak recipe is a tasty way to try something out of the ordinary for your next barbecue. Serves 4-6 portion of Flank Steak

                                                                  Ingredients
                                                                  • Yes No 3 orange
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 sprig rosemary
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 2 1/2 lb beef flank steak
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 2 coarse tbsp black pepper
                                                                  • Yes No cayenne pepper, ground
                                                                  • Squeeze half an orange into a small bowl, add the olive oil, rosemary, and garlic, and mix well. Place the flank steak in a plastic zip lock bag, and pour in the marinade. Refrigerate for from 8 to 12 hours. Using the flat of a knife, crush the fennel seeds against a cutting board, until they are coarsely ground. Combine with the pepper, salt and cayenne. Remove the flank steak from the bag, and pat dry with a paper towel. Place on a plate and coat both sides with the spices, pressing in firmly. Grill on a hot charcoal, or gas grill, until desired doneness is reached. Allow flank steak to rest on a plate for 10 minutes before slicing. While the flank steak is resting, place the halved oranges, cut-side down on the grill, and cook to warm the juice, and char the surface, about 5 minutes. Serve the flank steak sliced thin, with any reserved juices, and the grilled oranges. The warm, smoky orange juice can be squeezed on the meat, if desired.
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    zip lock bag
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 12 cup thinly sliced onion
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 recipe whole wheat pizza dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp yellow cornmeal
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Yes No 2 tbsp coarsely chopped walnut
                                                                  • Yes No 1 cup arugula
                                                                  • Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add onion, and sauté 5 minutes, stirring frequently. Stir in 1 teaspoon rosemary, salt, and pepper. Continue cooking 15 to 20 minutes or until onion is a deep golden brown, stirring frequently.
                                                                  • Preheat oven to 500°.
                                                                  • Roll dough into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Top with onion. Bake at 500° for 10 minutes. Add cheese and walnuts; bake an additional 3 minutes or until cheese melts. Remove from oven; top with 1 teaspoon rosemary and arugula. Cut the pizza into 4 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle

                                                                  This salsa is also a great accompaniment to black bean burritos, quesadillas, or soft tacos. Although available canned, fresh tomatillos taste better in this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 lb tomatillo
                                                                  • Yes No 2 tbsp chopped vidalia onion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 3/4 tsp sea salt
                                                                  • Place cumin seeds in a cast-iron skillet over medium heat, and cook 2 minutes or until toasted. Transfer seeds to a spice or coffee grinder, and process until finely ground.
                                                                  • Cut 1/4 inch off stem ends of peppers; discard stem ends. Using the tip of a paring knife, carefully remove and discard membranes and seeds, leaving peppers intact.
                                                                  • Heat skillet over medium heat. Add peppers and tomatillos. Cook 15 minutes, turning frequently (peppers and tomatillos will become speckled with black marks).
                                                                  • Transfer contents of skillet to a food processor, and puree until smooth. Add the onion, and pulse 5 times or until blended. Pour pepper mixture into a medium bowl. Stir in cumin, cilantro, lime juice, and salt.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  You can do all of the chopping and cooking for this dish the day before the party. Keep refrigerated until you're ready to serve, top the salmon with the relish juice before you put in on the buffet.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup diced red bell pepper
                                                                  • Yes No 3/4 cup diced fennel bulb
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1 tsp tarragon leaves, dried
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1/3 cup chopped celery
                                                                  • Yes No 2 8 oz clam juice
                                                                  • Yes No 1 12 oz dark ale
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 8 6 oz, 1 inch thick salmon fillet
                                                                  • To prepare the relish, combine the first 8 ingredients, stirring well. Cover and chill.
                                                                  • To prepare salmon, combine 1 cup onion and next 5 ingredients (onion through bay leaf) in a Dutch oven; bring to a simmer. Cover and cook 20 minutes. Strain liquid through a sieve into a bowl; discard solids.
                                                                  • Return liquid to pan; bring to a simmer. Add salmon; cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Remove salmon from pan; chill. Discard cooking liquid. Serve relish over salmon.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: 1 fillet and 3 tablespoons relish)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve

                                                                  The Aviation Cocktail is a gin-based cocktail whose special appeal comes from the addition of maraschino liqueur. Previously headed for the endangered species list, the Aviation Cocktail seems to be having a revival thanks to the Internet. The Aviation was once regarded as the prince of cocktails, but the scarcity of maraschino liqueur nearly sent the drink into tippler’s oblivion. The name of this feisty Depression-era cocktail is supposedly linked to air travel of the time—a risky venture not for the faint of heart. Only the most traditional or serious bars still make the Aviation. This is one drink that home-bartending aficionados are dabbling in. Shake the Aviation hard enough that tiny flecks of ice float in the drink as soon as it is poured. Stay clear of the gooey syrup in maraschino cherry jars. It’s no substitute for the liqueur. This recipe was featured as part of both our New Year’s Eve Speakeasy Party and our Best Picture Cocktails story.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 3/4 oz maraschino liqueur
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No maraschino cherry
                                                                  • Shake the gin, maraschino liqueur, and lemon juice well with ice; then strain into a cocktail glass. Garnish with a maraschino cherry, if desired.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 16 oz italian cheese flavored pizza crust
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 12 oz evaporated fat free milk
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 small lb shrimp
                                                                  • Yes No 2 1/2 cup sliced button mushroom
                                                                  • Yes No 3 cup chopped spinach
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/2 2 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 2 oz cup grated sharp provolone cheese
                                                                  • Preheat oven to 425°.
                                                                  • Place crust on a baking sheet; set aside.
                                                                  • Combine cornstarch, milk, and garlic in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Stir in salt and pepper. Spread sauce over crust.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat; sauté shrimp 3 minutes. Add mushrooms; sauté 2 minutes. Stir in spinach; cook 1 minute or until spinach wilts. Drain. Spoon shrimp mixture over sauce. Sprinkle with oregano and basil. Top with cheeses. Bake at 425° for 8 minutes or until cheese is melted.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli
                                                                  • Yes No
                                                                    Minute

                                                                  A rum-based cocktail that is perfect for your next Tiki party.

                                                                  Ingredients
                                                                  • Yes No 1 oz light rum
                                                                  • Yes No 1 oz blue curaçao
                                                                  • Yes No 2 oz unsweetened pineapple juice
                                                                  • Yes No 1 oz cream of coconut
                                                                  • Yes No a slice later
                                                                  • Place the rum, blue curaçao, pineapple juice, and cream of coconut in a blender with a cup of cracked ice. Blend for 15 seconds, or until frothy. Pour into the strangest glass you can find, and garnish with a pineapple slice and a maraschino cherry.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour

                                                                  Bake these Turkish spiced lamb and tomato flat breads on a heated pizza stone in the oven so that the crust and topping cook evenly.

                                                                  Ingredients
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 tbsp minced flat leaf parsley
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp sweet paprika
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 3 oz ground lamb
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 plum tomato
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 serrano chili pepper
                                                                  • Combine sugar, yeast, and 3/4 cup water heated to 115° in a small bowl; let sit until foamy, about 10 minutes. Combine flour and salt in a bowl and make a well in the center. Add yeast mixture and stir to form a dough. Transfer dough to a lightly floured surface; knead until smooth, about 6 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let dough rest until doubled in size, about 1 hour. Punch down dough, divide into 4 portions, and roll each portion into a ball. Transfer dough balls to a floured baking sheet. Cover with a damp tea towel and let rest for 45 minutes.
                                                                  • Meanwhile, make the topping: In a large bowl, combine oil, tomato paste, parsley, cayenne, cumin, paprika, and cinnamon and stir vigorously with a fork. Stir in lamb, garlic, tomatoes, onions, and chiles and season with salt; set topping aside.
                                                                  • Put a pizza stone in bottom third of oven and heat oven to 475°. Working with one dough ball at a time, use a rolling pin to roll dough into a 10" disk. Brush off excess flour and transfer dough to a piece of parchment paper. Spoon 3–4 tbsp. topping onto dough and using your fingers, spread topping evenly to edges. Season with salt. Holding parchment paper by its edges, transfer to baking stone. Bake until dough is golden brown and topping is cooked, 6–8 minutes. Repeat with remaining dough and topping; serve warm or at room temperature.
                                                                  • SERVES 4 – 6
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Brunswick stew is a classic Southern dish featuring meat, chopped bell pepper, lima beans, and corn in a tomato base. Developed in 19th-century Virginia, this stew originally included squirrel meat (we opt here for chicken). This version uses flour to give the stew body and features garlic bread on the side. Garnish with fresh thyme sprigs.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 3/4 cup chopped yellow onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp no salt added tomato paste
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 1 10 oz frozen kernel corn
                                                                  • Yes No 1 10 oz frozen baby lima beans
                                                                  • Yes No 6 1 oz slice italian bread
                                                                  • Yes No 2 garlic clove
                                                                  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper, onion, and celery to pan; cook 5 minutes, stirring occasionally. Add oil to pan. Combine flour and chicken in a medium bowl, tossing to coat. Add chicken to pan; cook 2 minutes or until lightly browned. Gradually stir in broth; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Add tomato paste and next 5 ingredients (through lima beans) to pan. Cover, reduce heat, and simmer 30 minutes.
                                                                  • Rub bread slices with cut sides of garlic; discard garlic. Serve bread with stew.
                                                                  Cuisine:YesNobrunswick
                                                                  Yields: 6servings (serving size: 1 cup stew and 1 slice bread)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 qt chicken stock
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 10 large garlic clove
                                                                  • Yes No four long, 3 inch orange zest
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No eight 6 oz confited duck legs
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No baby turnips
                                                                  • Preheat the oven to 375°. In a saucepan, combine the stock, wine, garlic, orange zest and bay leaves and bring to a boil. Reduce to 2 cups over high heat, 30 minutes.
                                                                  • Add the reduction to a large roasting pan. Arrange the duck in the pan skin side up. Cover and braise until hot, 30 minutes.
                                                                  • Preheat the broiler. Transfer the duck to a large rimmed baking sheet. Strain the braising liquid into a saucepan, pressing on the garlic to mash it into the sauce. Bring the sauce to a simmer. In a bowl, blend the butter with the flour; whisk the paste into the sauce. Simmer, whisking, until thickened, 3 minutes. Season with salt and pepper and keep warm, whisking occasionally.
                                                                  • Broil the duck, rotating the pan, until the skin is crisp, 4 minutes. Transfer to plates, top with the sauce and serve with turnips.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  To make these patriotic cookies (which can be used to garnish our Celebration Cupcakes), start with the Jam Stars recipe. This recipe goes with Celebration Cupcakes

                                                                  Ingredients
                                                                  • Yes No jam stars recipe
                                                                  • Yes No 4 cup powdered sugar
                                                                  • Yes No 6 tbsp half and half
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No blue food coloring
                                                                  • Roll out dough to 1/4-inch thickness; cut with a 2-inch star-shaped cookie cutter. Place on baking sheet, and insert a short wooden skewer halfway into side of each cookie. Bake as directed.
                                                                  • Meanwhile, combine powdered sugar, half-and-half, and vanilla, stirring with a whisk until icing is smooth. Divide into batches, and tint with desired amount of red or blue food coloring. Spoon icing onto cooled cookies, and spread to edges.
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This recipe can be made a day ahead and refrigerated; reheat before serving.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 6 2 lb apple
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 1 1/2 cup low-sodium chicken stock
                                                                  • Yes No 1 1/2 cup apple cider
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 3 tbsp currant
                                                                  • Yes No coarse salt
                                                                  • Melt butter in a large saucepan over medium heat. Add shallot, and cook, stirring often, until soft, about 4 minutes. Add apples, and turn to coat. Stir in saffron, stock, cider, sherry, and currants, and season with salt. Bring to a boil. Reduce heat to low, and cover. Simmer, stirring occasionally, until apples are tender, 12 to 15 minutes.
                                                                  • Using a slotted spoon, transfer apples to a bowl. Raise heat to medium-high, and cook sauce until reduced by half, about 10 minutes more. Season with pepper. Pour sauce over apples. Serve warm or at room temperature.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Chicken breasts are pounded thin with a meat mallet or rolling pin to create paillards; the increased surface allows you to use even more of the flavorful rub.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 5 tsp grated lemon rind
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp water
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 4 lemon
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Prepare grill.
                                                                  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
                                                                  • Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.
                                                                  Yields: 4servings (serving size: 1 chicken breast half)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

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

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

                                                                  This easy tagine recipe features a savory combination of meat and raisins in a sweet and spicy sauce. Use lamb, beef or goat meat. The optional additions of Ras El Hanout and nutmeg will make the dish a bit similar to Mrouzia, a tagine made with raisins, almonds and honey. This and other Moroccan tagines are traditionally served from a communal platter, with each person using Moroccan Bread to scoop up meat and sauce from his side of the plate. Cooking time is for a pressure cooker. Double the time if cooking in a conventional pot. Serves 4.

                                                                  Ingredients
                                                                  • Yes No 1 kg meat (ambiguous)
                                                                  • Yes No 4 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp saffron
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1/4 tsp ras el hanout
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 200 gram golden raisin
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • In a pressure cooker or pot, mix the meat with the onions, garlic, spices and oil. Brown the meat over medium-high heat, uncovered.
                                                                  • Add about 3 1/2 cups of water, and cover. Cook with pressure for about 45 minutes, or simmer in a conventional pot for 1 hour and 30 minutes (or until the meat is quite tender).
                                                                  • Add the raisins, ground cinnamon and sugar. Simmer, partially covered, for 15 to 20 minutes until the raisins are plump and the sauce is thick and syrupy.
                                                                  Cuisine:YesNomorroccan
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 lb plum tomato
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 lb pineapple
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 long holland chile
                                                                  • Yes No 12 mint
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Thread the ingredients onto skewers. Brush the kebabs with oil and grill over high heat, turning occasionally, until the vegetables are charred in spots, about 15 minutes; let cool slightly. Remove the ingredients from the skewers and transfer them to a blender.
                                                                  • Add the mint leaves, water, and lime juice and puree until smooth. Season with salt.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3cups
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 1/4 lb cream cheese
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • MAKE THE CRUST Preheat the oven to 325° and position a rack in the center. Butter a 9-inch-square nonstick baking pan. In a food processor, pulse the flour with the sugar, lemon zest and salt. Add the butter and pulse until a soft, crumbly dough forms. Press the dough evenly over the bottom and a scant 1/2 inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm.
                                                                  • MEANWHILE, MAKE THE FILLING In a small bowl, dissolve the cornstarch in the water. In a medium sauce-pan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes. Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl. Stir in the lemon zest and let cool.
                                                                  • In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth. Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula. Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust.
                                                                  • Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan. Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve.
                                                                  Yields: 16bars
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 5 cup rice cereal squares
                                                                  • Yes No 1 2 lb candy coated chocolate pieces
                                                                  • Yes No 1 mini, 16 oz pretzel twists
                                                                  • Yes No 1 bite size, 14 oz parmesan and garlic cheese crackers
                                                                  • Yes No 1 12 oz honey roasted peanuts
                                                                  • Combine all ingredients in a large bowl. Store in an airtight container.
                                                                  • Note: For testing purposes only, we used Rice Chex for rice cereal squares and Sunshine Cheez-It Parmesan & Garlic for bite-size parmesan-and-garlic cheese crackers.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 15servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    chex
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    Chex
                                                                  • Yes No
                                                                    AMP

                                                                  Turnips and celeriac turn ordinary mashed potatoes into a dish that can stand up to lamb, pork, or beef.

                                                                  Ingredients
                                                                  • Yes No 1 whole head garlic
                                                                  • Yes No 3 1/4 cup chopped baking potato
                                                                  • Yes No 3 cup chopped turnip
                                                                  • Yes No 2 1/2 cup chopped celeriac
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup whipping cream
                                                                  • Yes No 1 1/2 tbsp white wine vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat oven to 350°.
                                                                  • Remove white papery skin from garlic head (do not peel or separate cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
                                                                  • Place potato, turnip, celeriac, and onion in a large Dutch oven; cover with water. Bring to a boil, reduce heat, and simmer 15 minutes or until vegetables are tender. Drain. Place half of vegetables in a food processor; process until smooth. Pour puréed vegetables into a bowl. Repeat procedure with the remaining vegetables.
                                                                  • Melt butter in pan over medium heat. Stir in garlic pulp, puréed vegetables, and cream; cook 5 minutes or until thoroughly heated, stirring frequently. Stir in the vinegar, salt, and pepper.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This intensely flavorful, cheese-laden sandwich is a vegetarian version of a hoagie served at Chickie's Italian Deli in Philadelphia. This recipe first appeared in our April 2011 special Sandwich Issue with the article Sandwich City.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup bread crumbs kosher salt and freshly ground black pepper, to taste
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 12 ½ slice slices ripe tomato
                                                                  • Yes No 2 crusty italian rolls
                                                                  • Yes No 2 cup shredded provolone cheese
                                                                  • Yes No 1 17 oz roasted red pepper
                                                                  • Yes No 12 long roasted hot peppers
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No ½ cup mayonnaise
                                                                  • Place flour, eggs, and bread crumbs into 3 separate shallow bowls; season each with salt and pepper. Heat 1 tbsp. butter in a 10″ skillet over medium-high heat. Meanwhile, coat 3 tomato slices with flour, dip in eggs, then dredge in bread crumbs. Add to skillet and cook, turning once, until browned, about 3 minutes. Transfer to a wire rack set over paper towels to drain. Repeat with remaining butter, tomato, flour, egg, and bread crumbs.
                                                                  • Split each hoagie in half and place 3 fried tomato slices on the bottom. Cover evenly with ½ cup provolone, ½ cup red peppers, and 3 long hot peppers. Sprinkle with ½ tsp. oregano, and season with salt and pepper. Spread 2 tbsp. mayonnaise on top buns, and place on top of sandwich.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No cup couscous
                                                                  • Yes No salmon fillet, skin on, and pinboned
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 zucchini, matchsticks
                                                                  • Yes No 1 of asparagus tips
                                                                  • Yes No chilli
                                                                  • Yes No 2 ripe tomatoes, ¹/₂ a lemon
                                                                  • Yes No a of fresh cilantro
                                                                  • Yes No 1 tbsp 1 tablespoon crèmefraîche
                                                                  • Put your couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water. Slice the salmon widthways into finger-size strips, drizzle with olive oil, and season with salt and pepper. Heat a small non-stick frying pan and add the salmon strips on their side. Scatter over the zucchini, asparagus tips and chilli and cook for 2 minutes, turning the salmon over halfway. Mix the tomatoes, lemon juice, 4 tablespoons of olive oil and the cilantro into the couscous and season to taste. Remove the salmon strips to aplate and add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute. To serve, slide everything on to your plate and spoon over some crème fraîche. Quick and tasty!
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week. This recipe goes with Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette, Lemon-Rosemary Chicken Quesadilla Salad with Shallot-Mustard Vinaigrette, Flank Steak-and-Blue Cheese Quesadilla Salad, Seared Tuna Salad with Lemon-Caper Vinaigrette and Feta Quesadillas

                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable broth
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 2/3cup (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover

                                                                  Candy making has never been so easy! The slow cooker is the perfect tool to keep this candy mixture warm while you're spooning it out. Prep: 13 min.; Cook: 2 hrs.; Other: 2 hrs. Editor's favorite; Gift idea

                                                                  Ingredients
                                                                  • Yes No 1 16 oz dry roasted peanuts
                                                                  • Yes No 1 9.75 oz salted cashews
                                                                  • Yes No 2 cup pecan pieces
                                                                  • Yes No 18 2 oz chocolate bark coating squares
                                                                  • Yes No 1 12 oz semisweet chocolate morsels
                                                                  • Yes No 4 1 oz bittersweet chocolate baking squares
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Combine first 7 ingredients in a 5-quart slow cooker; cover and cook on LOW 2 hours or until chocolate is melted. Stir chocolate and nuts; add vanilla, stirring well to coat.
                                                                  • Drop candy by heaping teaspoonfuls onto wax paper. Let stand at least 2 hours or until firm. Store in an airtight container.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  Classic Orange Beef
                                                                   1 h 20 m
                                                                  Ingredients
                                                                  • Yes No 1/2 2 by 1/2 inch lb flank steak, across the grain and strips
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 3 tbsp large orange juice
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 3 tbsp white vinegar
                                                                  • Yes No 2 tbsp sake
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 cup peanut oil
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 tsp asian chili garlic paste
                                                                  • Yes No 1 tsp sesame oil
                                                                  • In a shallow bowl, dust the steak with the baking soda and toss to coat. Refrigerate for 30 minutes.
                                                                  • In a glass measuring cup, combine the 3 tablespoons of orange juice with the soy sauce, vinegar, sake, sugar and 2 teaspoons of cornstarch and whisk to blend.
                                                                  • Add the egg white to the meat and toss to coat. Sprinkle with the 1/2 cup of cornstarch and toss again until the meat is completely coated. Let stand for 10 minutes. Meanwhile, in a wok, bring the peanut oil to 375° over moderately high heat.
                                                                  • Fry the meat in the hot oil in 3 batches until crisp and lightly browned, about 4 minutes per batch. Transfer each fried batch to a paper towel-lined baking sheet season with 1/3 teaspoon of kosher salt.
                                                                  • Drain off all but 1 tablespoon of oil from the wok. Add the orange zest strips and stir-fry over moderately high heat until fragrant and browned at the edges, about 1 minute. Add the scallions and chili paste and cook for another minute. Whisk the orange juice-soy mixture, add it to the work and bring to a boil; cook until thickened, about 1 minute. Return the meat to the wok and toss to coat with the sauce. Stir in the sesame oil and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You can prepare the patties in advance up to the point of dredging them in cornmeal; cover and refrigerate. Purchase precut, fresh pineapple in the produce section to save time.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 oz boil in long grain rice
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 cup diced pineapple
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup black beans in can
                                                                  • Yes No 1/2 tsp bottled minced garlic
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/2 2 oz cup shredded monterey jack cheese
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 1/4 cup cornmeal
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.
                                                                  • To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
                                                                  • Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This Mexican soup's signature ingredients are pork and hominy. Look for hominy - corn from which the hull and germ have been removed - near the canned corn or in the Mexican food section of your supermarket.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb boston butt pork roast
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2/3 cup chopped roasted anaheim chiles
                                                                  • Yes No 1 tbsp new mexico chile powder
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 29 oz white hominy
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 14 1/4 oz low-sodium beef broth
                                                                  • Yes No 3/4 cup crushed tortilla chip
                                                                  • Yes No 6 tbsp thinly sliced radish
                                                                  • Yes No 6 tbsp diced onion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 6 lime
                                                                  • Heat a Dutch oven over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Add onion and garlic; sauté 2 minutes. Stir in chiles and next 8 ingredients (chiles through beef broth). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender.
                                                                  • Remove pork from pan; remove meat from bone. Chop pork; return pork to pan. Serve with chips and remaining ingredients.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 1/3 cups soup, 2 tablespoons crushed chips, 1 tablespoon radishes, 1 tablespoon finely chopped onion, 2 teaspoons cilantro, and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Bring the flavors of the Mediterranean to your dinner table any night of the week. This recipe is such a breeze, you'll almost feel guilty about how good it tastes. Almost, but not quite.

                                                                  Ingredients
                                                                  • Yes No 1 8 to9 oz to9 ounce dried cheese tortelloni
                                                                  • Yes No 1 12 oz roasted red pepper
                                                                  • Yes No 2 6 oz jars marinated artichoke hearts
                                                                  • Yes No 1/2 stick unsalted butter
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Cook tortelloni in a pasta pot of boiling salted water according to package instructions.
                                                                  • While tortelloni boils, sauté red peppers, artichoke hearts, and ¼ teaspoon each of salt and pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, 4 to 5 minutes. Transfer sauce to a large bowl.
                                                                  • Reserve ½ cup pasta-cooking water, then drain tortelloni and add to red pepper-artichoke sauce along with some of reserved cooking water and basil. Toss well and season with salt and pepper. Thin with additional pasta-cooking water, if desired.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain

                                                                  Because this Cuban pressed sandwich is not served hot, it can be transported to work or your next picnic. If you happen to be near a toaster oven or panini press, the sandwich is even better when toasty and warm (about 5 minutes at medium-high heat), but it’s just as great at room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 small french roll
                                                                  • Yes No 1 tbsp hot mustard
                                                                  • Yes No 1/4 cup diced pickle
                                                                  • Yes No 2 oz honey roasted ham
                                                                  • Yes No 2 oz roast turkey
                                                                  • Yes No 2 slice swiss cheese
                                                                  • Slice French roll in half horizontally. Mix together hot mustard and pickle and spread on both cut sides of roll.
                                                                  • Layer ham, turkey, and cheese in roll. Season with salt and freshly ground black pepper, then lightly press sandwich closed. Wrap in parchment paper or waxed paper.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 1sandwich
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  There's no telling how old this recipe is -- it could conceivably date back to Imperial times, when the Roman Jewish community numbered about 50,000. In any case, carciofi alla giudia are a wonderful treat: they look like golden sunflowers and their leaves have a delicious nutty crunchiness.

                                                                  Ingredients
                                                                  • Yes No 2 to 3 inch, 5 to 7 centimeter artichokes figure one per person, and perhaps one more
                                                                  • Yes No oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No a a lemon, and a second lemon
                                                                  • Giuliano Malizia notes, in La Cucina Romana e del Lazio, that carciofi alla giudia are easy to make, but do require care. Start by preparing the artichokes: Take one, and begin trimming the leaves away, from the base, removing the outer darker part that is tough, and leaving the more tender inner part. As you work your way up the artichoke you will have to trim away progressively less of each ring of leaves. When you reach a little past the half way point of the artichoke, where the leaves begin to slope in, make a horizontal cut to remove the top quarter or so of the artichoke. Next, cut into the top of the artichoke, keeping your knife almost vertical, to remove any spines there may be in the smaller leaves towards the heart of the flower. Next, trim away the tip of the stem, which will likely be black -- you will see a ring in the middle of the cut surface. The outside of an artichoke stem, beyond the ring, is tough and fibrous. What is inside is however both tender and tasty. Remove the fibrous part, rub the artichoke with a cut, partially squeezed lemon to keep it from blackening, put it in a bowl of water acidulated with the juice of a lemon, and do the next. Continue until you have prepared all your artichokes. Come time to cook your artichokes, heat 3 inches (8 cm) of olive oil, or another oil with a high smoke point if you prefer, in a fairly deep, fairly broad pot (one large enough to contain the artichokes flat, and the oil should almost cover them). While it is heating, stand your artichokes on absorbent paper to drain, and prepare a bowl with fine sea salt (non-iodized) and pepper. Season the artichokes inside and out with salt and pepper and shake off the excess. Some people also slip finely chopped garlic and parsley between the leaves, but purists frown at this. Slip your artichokes into the hot oil and cook them for about 10 minutes, turning them in the oil so they cook evenly. Remove them to a plate lined with absorbent paper -- at this point they're partially cooked, and you could, if you want, resume cooking them later. Assuming you want to enjoy them now, however, reheat your oil -- it should be hot now, because this is the frying stage -- before they simply cooked in the hot oil -- and slip the first artichoke in, initially horizontally. Fry the artichoke for 3-4 minutes, until the stem is browned, and then use a pair of long-handled implements along the lines of bbq forks to upend the artichoke. Press down gently; the leaves will brown thanks to the heat of the bottom of the pan, and the artichoke will open like a flower. While the artichoke is browning, line a second plate with absorbent paper. Put the first artichoke to drain blossom down, and continue with the next. Continue until you have finished frying your artichokes. I like them as is. You can, if you prefer, serve them with lemon wedges.
                                                                  Cuisine:YesNorome
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup canned fat free refried beans
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 tsp olive oil
                                                                  • Yes No 1/2 cup coarsely crushed tortilla chip
                                                                  • Yes No 1/3 1.3 oz cup shredded monterey jack cheese
                                                                  • Yes No 1/4 cup green chile sauce
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Cook onion in a large nonstick skillet coated with cooking spray over medium-high heat about 4 minutes or until tender. Add beans and cumin; cook about 4 minutes or until thoroughly heated. Set aside, and keep warm.
                                                                  • Combine egg whites and next 4 ingredients in a bowl; stir well with a whisk. Heat 1/4 teaspoon oil in a small nonstick skillet over medium heat. Pour 1/2 of egg mixture into pan. Cook 5 minutes; flip omelet. Spread 1/2 of bean mixture onto 1/2 of omelet. Sprinkle with 1/4 cup chips and 1/2 of cheese. Carefully loosen with a spatula; fold in half. Cook 2 minutes. Slide onto a plate. Spoon 1/2 of chile sauce and 1 tablespoon cilantro on omelet. Repeat procedure with remaining 1/4 teaspoon oil, and remaining ingredients. Serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1/2 of omelet)
                                                                  • Prep Time: 6 minutes
                                                                  • Cook Time: 24 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Notes: Small paper candy cups are available in the baking section of some well-stocked supermarkets and at stores that sell candy-making supplies. The truffles can be rolled (step 3) up to 3 days ahead.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup whipping cream
                                                                  • Yes No 12 oz semisweet chocolate
                                                                  • Yes No 1/2 tsp cognac
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • In a 1- to 2-quart pan over high heat, bring cream to a boil. Meanwhile, place chopped chocolate in a bowl. Pour cream over chocolate and stir gently with a flexible spatula until chocolate is melted and mixture is smooth. (If chocolate does not melt completely, place bowl over a pan of barely simmering water and stir until melted and smooth.) Stir in cognac. Chill mixture until firm, at least 3 hours; if desired, cover and chill up to 1 week.
                                                                  • Line a 12- by 15-inch baking sheet with a piece of waxed paper. With a spoon, scoop out 1-tablespoon portions of chocolate mixture; place on waxed paper. If mixture is too firm to scoop, let stand at room temperature about 10 minutes.
                                                                  • Place 1/4 cup cocoa on a rimmed plate. Dust hands lightly with cocoa. With your hands, roll each scoop of chocolate mixture into a ball, then roll in cocoa to coat. Place each truffle in a small paper candy cup (see notes). To store, place truffles between layers of waxed paper in an airtight container and chill. Advise recipient to chill as well, then bring to room temperature just before serving.
                                                                  • Nutritional analysis per truffle.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 121-inch truffles
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 4 large garlic cloves, left unpeeled
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 3/4 lb capellini pasta
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Bring a 6- to 8-quart pot of salted water to a boil.
                                                                  • Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
                                                                  • Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
                                                                  Yields: 4servings
                                                                  • Active Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  When we say easy lasagna, we mean easy lasagna. You don't even have to cook the noodles for this speedy yet impressive pasta dinner.

                                                                  Ingredients
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 4 cup tomato basil pasta sauce
                                                                  • Yes No 6 lasagna noodle
                                                                  • Yes No 1 15 oz ricotta cheese
                                                                  • Yes No 2 1/2 10 oz cup shredded mozzarella cheese
                                                                  • Yes No 1/4 cup water
                                                                  • Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
                                                                  • Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
                                                                  • Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.
                                                                  • Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 2 lb green and yellow string beans
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 pint cherry tomato
                                                                  • In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans and spread them on a large baking sheet to cool. Pat dry.
                                                                  • In a small bowl, whisk the olive oil with the shallots and tarragon and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a platter and serve.
                                                                  Yields: 12
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  To quick-soak the beans, cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Then continue the recipe with preheating the oven. Just one serving of this side goes a long way toward helping you reach your daily fiber goal.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried navy beans
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/3 cup light molasses
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 3 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 5 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
                                                                  • Preheat oven to 350°.
                                                                  • Cook bacon in a Dutch oven over medium heat 5 minutes or just until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; return bacon to pan. Add onion to drippings in pan; cook 5 minutes or until onion begins to brown, stirring often. Add tomato paste; cook 2 minutes, stirring often. Add molasses, sugar, jalapeño, mustard, and red pepper; stir to combine. Stir in beans and 4 cups water. Increase heat to medium-high; bring mixture to a boil. Remove from heat. Cover and bake at 350° for 3 hours. Stir in remaining 1 cup water. Cover and bake an additional 1 hour or until beans are tender, but not falling apart, and liquid is almost absorbed. Remove from oven; stir in salt.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 8 small buttery dinner rolls
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 granny smith apple
                                                                  • Yes No several dashes hot sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1 1/2 cup shredded gruyère cheese
                                                                  • Preheat the broiler. Spread the cut sides of the brioche with the truffle butter and set on a baking sheet, cut sides up. Broil the rolls 6 inches from the heat, until toasted. Reduce the oven temperature to 400°.
                                                                  • In a large bowl, mix the mayonnaise, red onion, parsley, lime juice, apple and hot sauce and season with salt and pepper. Fold in the crabmeat.
                                                                  • Set the top halves of the rolls aside. Top the bottoms with the crab salad and sprinkle with the Gruyère. Bake in the upper third of the oven until the cheese is melted. Close the crab melts and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  The humble British cauliflower is elevated to new heights with this Cauliflower and Chicken Curry recipe. Not only is the curry recipe quick and easy to make, it is also an inexpensive, yet nutritious dish, perfect for a main meal, lunch or supper dish.

                                                                  Ingredients
                                                                  • Yes No 6 large boneless skinless chicken thigh
                                                                  • Yes No 2 tbsp oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 green chili pepper
                                                                  • Yes No 1 2 centimeter inch ginger
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No ½ tsp chili powder
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 2 tsp garam masala
                                                                  • Yes No 1 tbsp soft brown sugar
                                                                  • Yes No 1 canned chopped tomatoes
                                                                  • Yes No 1 coconut milk
                                                                  • Yes No 1 cauliflower
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 big handful spinach
                                                                  • Start but cutting the chicken thighs into 1" x 1" sized chunks. Heat 1 tbsp oil in a large frying pan and brown the chicken on all sides. Remove the chicken from the pan and keep to one side.
                                                                  • Add the remaining tbsp oil to the same pan, add the chopped onion and cook on a medium heat until the onions are soft.
                                                                  • Add the green chilli, ginger and garlic and continue to cook for 1 minute, taking care not to burn. Then,add the chilli powder, turmeric, garam masala and sugar and cook for a further minute stirring constantly.
                                                                  • Pour in the tomatoes and coconut milk, stir well, then add the chicken and cauliflower. Simmer for 10 minutes until the cauliflower and chicken are cooked through. Add a little stock or water if the sauce gets too thick.
                                                                  • Check the seasoning, and add salt and/or pepper as required, then stir through the spinach until it just starts to wilt. Serve with cooked rice, and/or Naan bread or chapattis.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A five-ingredient rub and a three-ingredient basting sauce are all you need to take chicken from routine to off-the-charts good. An assortment of spices mixed with common condiments makes a thick, tangy-sweet glaze with a hint of smokiness. Grilled summer squash makes a light, fresh side.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 2 tsp garlic powder
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 tsp smoked paprika
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1 tbsp dark brown sugar
                                                                  • Yes No 1 tbsp sherry
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 8 6 oz skinless, bone in chicken thighs
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.
                                                                  • Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.
                                                                  • Grilled summer squash: Cut 2 zucchini and 1 yellow squash lengthwise into 1/4-inch-thick slices. Brush with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Grill 3 minutes on each side or until tender.
                                                                  Yields: 4servings (serving size: 2 chicken thighs)
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/4 cup light olive oil
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 tbsp dill weed
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/4 lb center cut beef tenderloin
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1/2 small shallot
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1/4 lb maytag blue cheese
                                                                  • Yes No 2 romaine heart
                                                                  • Yes No 1 cup grape tomato
                                                                  • Yes No 1 kirby cucumber
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 2 egg
                                                                  • In a mini food processor, combine the olive oil, serrano chile, dill, chile powder and a generous pinch of salt and pepper and puree. Transfer the marinade to a bowl and add the sliced meat, turning to coat. Let stand for 10 minutes.
                                                                  • Meanwhile, rinse out the food processor. Add the garlic, shallot, vinegar, Worcestershire sauce and hot sauce and process until the garlic and shallot are finely chopped. Add the mayonnaise, sour cream and milk and process until smooth. Add the blue cheese and pulse once or twice to combine. Transfer the dressing to a bowl and season with salt and pepper.
                                                                  • Preheat a grill pan. Grill the beef tenderloin slices over high heat for 5 to 6 minutes, turning once, for medium-rare meat.
                                                                  • Arrange the lettuce, tomatoes, cucumber, red onion and hard-cooked eggs on plates and drizzle with the dressing. Arrange the beef tenderloin slices on the plates and serve.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    maytag
                                                                    Brands:
                                                                  • Yes No
                                                                    Maytag

                                                                  Fondue and Crockpots were made for each other.

                                                                  Ingredients
                                                                  • Yes No 24 oz semisweet chocolate chip
                                                                  • Yes No 1 1/4 cup evaporated milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp vanilla extract
                                                                  • Yes No 1 tbsp fruit flavored liqueur
                                                                  • Yes No dippers, pound cake, fruit, pretzels, cookies, marshmallows, biscotti
                                                                  • Place ingredients (except dippers) into a crockpot. Cover and cook on high for 30 minutes. Stir well. Cook 1 more hour on low. Use skewers or small tongs to dip into the chocolate. More Chocolate Recipes Just for You! Three Layer Chocolate Cake Chocolate Fudge Cake Dark Chocolate Molten Lava Cake Scotch Chocolate Cake Dark Chocolate Chess Pie Chocolate Silk Pie Chocolate Peanut Clusters Chocolate Truffles Extremely Easy Chocolate Fudge
                                                                  Cuisine:YesNoswiss
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    silk
                                                                    Brands:
                                                                  • Yes No
                                                                    Silk
                                                                  Ingredients
                                                                  • Yes No 3 banana leaves
                                                                  • Yes No 2 cup asian short grain sweet rice
                                                                  • Yes No 1 cup coconut water
                                                                  • Yes No two 2 inch lime zest
                                                                  • Yes No 1 tender inner bulb of fresh lemongrass stalk
                                                                  • Yes No 1 cup shredded unsweetened shredded coconut
                                                                  • Yes No 1 green thai chile
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No fleur de sel
                                                                  • Line the lower tier of a large, wide 2-tiered bamboo steamer with 1 banana leaf. Spread the soaked rice on the bamboo leaf in an even layer. Set the steamer in a wok or skillet over 3 inches of boiling water. Cover and steam over moderately high heat for about 10 minutes, until the rice is somewhat softened but still chewy. Remove the steamer from the wok.
                                                                  • Meanwhile, in a blender, puree the coconut water with the lime leaves and lemongrass. Strain the coconut water through a fine sieve into a large bowl, pressing on the solids. Add the rice to the bowl along with the shredded coconut, chile and sugar and stir well. Season with salt.
                                                                  • Cut the remaining 2 banana leaves into ten 8-inch squares. Place about 1/2 cup of rice in the center of each square and press to form 4-inch cakes; fold the leaves over the rice to make square packages.
                                                                  • Arrange the packages on both tiers of the steamer and return it to the wok. Cover and steam over moderately high heat for 12 minutes, until the rice is tender. Transfer the packages to a platter. Carefully cut them open, sprinkle the rice with fleur de sel and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 24 large, 1 1/2 lb shrimp
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup fresh bread crumbs
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 4 cup vegetable oil
                                                                  • Yes No napa cabbage slaw
                                                                  • Yes No garnish, lime
                                                                  • Peel shrimp, leaving tails on; devein, if desired.
                                                                  • Dip shrimp in egg. Stir together breadcrumbs and coconut; dredge shrimp in mixture.
                                                                  • Pour oil into a Dutch oven; heat to 375°. Fry shrimp, in batches, over medium-high heat 2 minutes or until golden. Drain on paper towels.
                                                                  • Spoon Napa Cabbage Slaw evenly into 8 martini glasses. Top each with 3 fried shrimp. Garnish, if desired.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If you're lucky enough to have leftover crab, there's no better use for it than this. Rich and creamy, bright with lemon, this classic brunch dish also makes a great supper when paired with a simple green salad. For an even richer dish, top each muffin half with a few slices of avocado before adding the crab.

                                                                  Ingredients
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 6 english muffin
                                                                  • Yes No 3 cup dungeness crab
                                                                  • Yes No 12 large egg
                                                                  • Make hollandaise sauce: In the bottom of a double boiler or in a medium saucepan, bring 1 in. of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler or in a round-bottomed medium bowl and set over simmering water. Whisk yolk mixture to blend.
                                                                  • Whisking constantly, add butter in a slow, steady stream (it should take about 90 seconds). Cook sauce, whisking, until it reaches 140°, then adjust heat to maintain temperature (remove from simmering water if necessary). Add salt, pepper, and cayenne and continue whisking until thick, about 3 minutes. Adjust seasonings to taste. Remove from stove and set aside.
                                                                  • Preheat oven to 450°. Split English muffins and arrange on a baking sheet in a single layer. Bake until toasted, about 5 minutes.
                                                                  • Put 2 muffin halves on each plate and top with crab, dividing evenly.
                                                                  • Poach eggs: Bring 1 in. water to boil in a 12-in.-wide pan. Lower heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally. Crack eggs into water 1 at a time, holding shells close to the water's surface and letting eggs slide out gently. Poach eggs, in 2 batches to keep them from crowding, 3 to 4 minutes for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper towel, and place 1 egg on each crab-topped muffin half.
                                                                  • Top each egg with 2 to 3 tbsp. reserved hollandaise sauce and serve hot.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This tasty salad is perfect for evenings when you're looking for a quick, no-fuss meal. We hand-pulled large pieces of chicken from a cooked chicken breast to achieve a chunky texture. Serve with crackers to complete the meal.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup asparagus
                                                                  • Yes No 2 cup coarsely shredded cooked chicken breast
                                                                  • Yes No 1/2 cup thinly sliced radish
                                                                  • Yes No creamy dill dressing
                                                                  • Yes No 8 1 large slice tomato
                                                                  • Yes No black pepper
                                                                  • Steam asparagus, covered, 3 minutes or until crisp-tender. Drain and plunge asparagus into ice water; drain.
                                                                  • Combine asparagus, chicken, radishes, and dressing in a large bowl; toss well. Arrange 2 tomato slices on each of 4 plates; top each serving with 1 cup chicken mixture. Sprinkle with pepper, if desired.
                                                                  Yields: 4servings (serving size: 1 salad)
                                                                  • Prep Time: 3 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Spicy Chicken Stew
                                                                   4 h 15 m

                                                                  Salsa and chili powder spice to this chicken stew, but probably not too much for timid tasters or kids. If you want to kick up the heat, use a hot salsa and a dash of hot sauce or ground red pepper.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb, 3 1/3 cup baking potato
                                                                  • Yes No 1 10 oz frozen sweet corn
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 2 1 cup carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 12.5 oz salsa
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 4 10.5 oz boneless skinless chicken thigh
                                                                  • Yes No 2 1/2 cup chicken broth
                                                                  • Yes No 4 6 inch fresh corn tortillas
                                                                  • Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.
                                                                  • Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Total time: 25 minutes

                                                                  Ingredients
                                                                  • Yes No 1 3.75 oz bean threads
                                                                  • Yes No 8 oz deli roast beef
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/2 cup low sodium teriyaki sauce
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 2 tsp chili paste
                                                                  • Yes No 1/2 tsp fresh ground ginger
                                                                  • Yes No 6 cup spinach
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.
                                                                  • Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings (serving size: 1 cup beef mixture and 1 cup spinach)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 chamomile tea
                                                                  • Yes No 1/4 tsp dried lavender buds
                                                                  • Yes No 1 1/4 cup raspberry
                                                                  • Yes No 3/4 cup blueberry
                                                                  • Yes No 1/2 cup blackberry
                                                                  • Yes No 1 cup percent greek yogurt
                                                                  • Preheat the oven to 250° and position a rack in the lower third. Line a baking sheet with parchment. In a bowl, beat the egg whites with the cream of tartar at medium speed until frothy. Beat in 3/4 cup of the sugar, 1 tablespoon at a time, until the meringue is thick and glossy; scoop into four 4 1/2-inch mounds onto the prepared sheet. Using the back of a spoon, make a well in the center of each mound; bake for 1 hour, until crisp but still chewy inside. Turn off the oven and prop the door open; let cool for 1 hour.
                                                                  • Meanwhile, in a saucepan, combine the remaining 1/2 cup of sugar and the water and bring to a boil; remove from the heat. Add the chamomile tea bag and lavender and let stand for 10 minutes. Strain the syrup into a bowl. Let stand until the syrup is cool.
                                                                  • In a bowl, gently toss all of the berries with 1/4 cup of the syrup. Top the meringues with the yogurt and berries. Drizzle with the remaining syrup and serve.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  . We were left with a half bottle of excellent Sherry after that dinner, so we put it to work in a salad dressing.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sherry
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/4 tsp organic sugar, granulated
                                                                  • Yes No black pepper
                                                                  • Yes No salt

                                                                  Panettone is an extraordinarily rich Milanese Christmas cake that also keeps quite well: Traditionally, the Milanese set aside a slice to enjoy on San Biagio, February 3. Panettone is one of the most involved and difficult Italian cakes, and most Italians buy their panettoni from bakeries, or at supermarkets. However, you may want make a Panettone, and this is a relatively easy home recipe.

                                                                  Ingredients
                                                                  • Yes No 3 2 tbsp, 350 gram cup less 2 tablespoons flour
                                                                  • Yes No 1/2 125 gram cup unsalted butter
                                                                  • Yes No the an organically grown lemon
                                                                  • Yes No 1/4 100 gram lb golden raisin
                                                                  • Yes No 4/5 80 gram cup sugar, granulated
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 2 60 gram oz baker's yeast
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 oz candied fruit
                                                                  • Yes No a pinch salt
                                                                  • Dissolve the yeast in a little warm water, and combine it with 7/8 cup flour. Knead well, form the dough into a loaf, make an X in the top of the loaf, wrap the loaf in a cloth, and let it rise in a warm place for about 25 minutes. Combine the loaf with 1 1/8 cups flour and the milk. Knead until the dough is smooth and homogenous, form it i