Mini Chile Relleno Casseroles

Everyone gets his own portion with this fun, vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake—these are ready in half the time. Heatproof ramekins are a cook’s best friend—we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores. Make it a meal: Enjoy with steamed corn tortillas and salsa on the side.

Make Ahead Tip: Equipment: Eight 6-ounce or four 10-ounce heatproof ramekins
RECIPE INGREDIENTS
2 4-ounce cans  diced green chiles, drained and patted dry
3/4 cup  frozen corn, thawed and patted dry
4   scallions, thinly sliced
1 cup  shredded reduced-fat cheddar cheese
1 1/2 cups  nonfat milk
6   large egg whites
4   large eggs
1/4 teaspoon  salt

DIRECTIONS
Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.


Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.


Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

Barbecue Pulled Chicken

This fanciful reinterpretation of pulled pork uses chicken and lots of tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this hearty main course.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

RECIPE INGREDIENTS
1 8-ounce can  reduced-sodium tomato sauce
1 4-ounce can  chopped green chiles, drained
3 tablespoons  cider vinegar
2 tablespoons  honey
1 tablespoon  sweet or smoked paprika
1 tablespoon  tomato paste
1 tablespoon  worcestershire sauce
2 teaspoons  dry mustard
1 teaspoon  ground chipotle chile
1/2 teaspoon  salt
2 1/2 pounds  boneless, skinless chicken thighs, trimmed of fat
1   small onion, finely chopped
1 clove  garlic, minced

DIRECTIONS
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.


Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.


Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Shaker-Style Lemon Pie

It’s not often that the lemon’s fruit is used in a recipe. In this pie, thin slices of lemon cook together into a thick, creamy filling. To decorate the top, lay parallel strips of waxed paper a few inches apart, dust with powdered sugar, then remove the strips.

RECIPE INGREDIENTS
2 cups sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2/3 cup water
2 tablespoons margarine or butter, melted
3 slightly beaten eggs
2 teaspoons finely shredded lemon peel
2 lemons, peeled, very thinly sliced, and seeded
Pastry for Double-Crust Pie
Sifted powdered sugar
Other necessary recipes:
Basic Pie Pastry

DIRECTIONS
In a large mixing bowl combine sugar, flour, and salt. Add water, margarine or butter, eggs, and lemon peel; stir till well combined. Gently stir in lemon slices.


Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Transfer filling to pastry-lined pie plate; trim pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry.


To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 400 degrees F oven for 25 minutes. Remove foil and bake for 10-15 minutes more, or till top is golden. Cool on a rack. Before serving, dust with powdered sugar. Store, covered, in the refrigerator.

Grilled Chicken with Chipotle-Orange Glaze

Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Try this recipe with shrimp or pork chops on the grill as well. Serve with Quinoa & Black Beans and fruit sorbet for dessert.

RECIPE INGREDIENTS
1 tablespoon  orange juice concentrate, thawed
1 1/2 teaspoons   finely chopped chipotle chiles in adobo sauce (see Note)
1 1/2 teaspoons  balsamic vinegar
1 teaspoon  molasses
1/2 teaspoon  Dijon mustard
2   boneless, skinless chicken breasts, trimmed of fat (8 ounces)
1/8 teaspoon  salt

Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

DIRECTIONS
Preheat grill or broiler to high. Lightly oil the rack.


Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.


Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.

Featherlight Buttermilk Pancakes

Cooking.com Tip: The secret to making these amazing pancakes is the lumpy batter. So whatever you do, do not overmix the batter! To cook the pancakes, use a heavy large griddle. A very low-sided griddle, makes sliding your spatula underneath the pancakes and turning them over easy. The griddle's large surface area allows you to cook a large batch of pancakes each time.

RECIPE INGREDIENTS
2 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 cups sour cream
2 large eggs
4 teaspoons vanilla extract
3 tablespoons unsalted butter
Additional unsalted butter
Pure maple syrup, warm

DIRECTIONS
Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).


Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.


Serve pancakes immediately with butter and warm maple syrup.

Frosted Banana Bars

RECIPE INGREDIENTS
For the Banana Bars:
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)
For the Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla extract
3 3/4 to 4 cups confectioners' sugar

DIRECTIONS
FOR THE BANANA BARS:
In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.


Spread into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.


FOR THE FROSTING:
In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.


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Hearty Twice-Baked Potatoes

For those who celebrate with a more intimate feast, these hearty, meaty, cheesy twice-baked potatoes are the perfect low-effort side with high-flavor rewards.

RECIPE INGREDIENTS
8 large baking potatoes
1/2 pound bulk pork sausage
1/4 cup butter or margarine, softened
2 cups (8 ounces) shredded cheddar cheese
1 1/2 cups diced fully cooked ham
6 bacon strips, cooked and crumbled
1 cup (8 ounces) sour cream
1/2 cup Italian salad dressing
Salt and pepper to taste

DIRECTIONS
Scrub and pierce potatoes. Bake at 400 degrees F for 40-60 minutes or microwave, uncovered, on high for 12-14 minutes or until tender.

Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain.


When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. In a large mixing bowl, mash the pulp with butter. Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper.


Spoon into potato shells. Place on two ungreased baking sheets. Bake at 400 degrees F for 30 minutes or until golden brown.


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Grilled Salmon Steaks with Mustard-Orange Marinade

Staples like orange-juice concentrate and Dijon mustard turn into a quick and flavorful marinade for omega-3-rich salmon. Make it a meal: Warm Green Bean Salad with Toasted Walnuts is a nice side dish for this tangy salmon.

RECIPE INGREDIENTS
2 tablespoons  Dijon mustard
2 tablespoons  frozen orange-juice concentrate, thawed
1 tablespoon   minced scallions
4   5-ounce salmon steaks
salt & freshly ground pepper  to taste

Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

DIRECTIONS
Preheat grill.


Stir together mustard, orange-juice concentrate and scallions in a shallow dish. Add salmon and turn to coat both sides. Cover with plastic wrap and marinate in the refrigerator for 15 minutes.


Oil the grill rack (see Tip). Cook the salmon just until it is opaque in the center, about 5 minutes per side. Season with salt and pepper.

Creamy Tomato Bisque

Tomato bisque is a thick soup of vine-ripened summer tomatoes and a dose of cream for sweetness. Puree this soup in a blender, rather than a food processor, to give it a velvety texture.

RECIPE INGREDIENTS
1 tablespoon olive oil
1 medium red onion, chopped
8 large ripe red tomatoes, peeled, seeded, and chopped
4 cups Chicken stock
1 teaspoon sugar
1 cup heavy cream
Coarse salt and freshly ground black pepper
1/4 cup chopped fresh mint

DIRECTIONS
Heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Add the tomatoes, chicken stock, and sugar and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the liquid is reduced by one quarter, about 20 minutes. Cool for 10 minutes.


In a blender, puree the soup in several batches until smooth, 2 to 3 minutes per batch. Strain into a clean pot and bring to a simmer over medium heat. Turn off the heat and stir in the heavy cream. Season to taste with salt and pepper. Reheat gently over low heat. (This can be made up to 2 days in advance; cover and refrigerate.)


TO SERVE: Ladle the soup into bowls and garnish with the fresh mint.

Chicken and Shrimp Jambalaya

Because andouille varies in spiciness, we suggest tasting a piece of the cooked sausage and then adjusting the amount of cayenne in the jambalaya to suit your taste. If you can’t find andouille, try tasso, chorizo, or linguiça; if using chorizo or linguiça, consider doubling the amount of cayenne. The onion, celery, bell pepper, and garlic can be chopped by hand instead of in the food processor. The shrimp don’t need to be deveined, but you can do so if you prefer. If you’re serving only four people, you may choose to skip the shredding step and serve the chicken on the bone.

RECIPE INGREDIENTS
1 medium onion, peeled, ends trimmed, and quartered lengthwise
1 medium rib of celery, cut crosswise into quarters
1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
5 medium cloves of garlic, peeled
2 teaspoons vegetable oil
4 bone-in, skin-on chicken thighs
8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
1 1/2 cups long grain white rice (10 ounces)
1 teaspoon table salt
1/2 teaspoon fresh thyme , minced
1/4 teaspoon cayenne pepper (see note)
1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
1 cup clam juice
1 1/2 cup low-sodium chicken broth
2 bay leaves
1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
2 tablespoons fresh parsley , minced

DIRECTIONS
In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about
six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.


Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside.

Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.


Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.


While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.

Three Cheese Crab Quesadillas

Delicious appetizer that's great for holiday entertaining!

RECIPE INGREDIENTS
1 1/2 cups (8 oz.) fresh, cooked or chopped imitation crabmeat
1 cup (4 oz.) shredded monterey jack cheese, divided
1/2 cup (2 oz.) shredded mozzarella cheese
1/2 cup (2 oz.) shredded cheddar cheese
1 jar (12 oz.) CROSSE & BLACKWELL® Seafood Cocktail Sauce, divided
2 green onions, thinly sliced
1 clove garlic, finely chopped
8 8-inch soft taco-size flour tortillas
4 tablespoons butter as needed (approximately 1 tablespoon per quesadilla)

DIRECTIONS
Combine crabmeat, 1/2 cup Monterey Jack cheese, mozzarella cheese, cheddar cheese, 1/2 cup CROSSE & BLACKWELL® Seafood Cocktail Sauce, green onions and garlic in medium bowl; mix well. Spread about 1/2 cup mixture onto each of 4 tortillas; sprinkle evenly with remaining Monterey Jack cheese. Top with remaining tortillas.


Melt about 2 teaspoons butter in large skillet over medium-high heat. Add one quesadilla; cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining butter and quesadillas. Cut each quesadilla into eight wedges. Serve with remaining cocktail sauce.

Potato Gratin with Parmesan and Caramelized Onions

RECIPE INGREDIENTS
1 1/2 pounds Yukon Gold potatoes
1 teaspoon canola oil
1 teaspoon olive oil
2 medium onions, thinly sliced
1 small garlic clove, minced
1/4 teaspoon minced rosemary
1/4 teaspoon minced sage
1/4 teaspoon minced thyme
vegetable oil cooking spray
1/2 cup freshly grated parmesan cheese (about 2 ounces)
3 large egg whites plus 2 large whole eggs
3/4 cup skim milk
3 tablespoons nonfat dry milk
1/8 teaspoon freshly grated nutmeg

DIRECTIONS
In a steamer basket, steam the potatoes until tender, about 20 minutes. Let the potatoes cool slightly, then peel and cut them into 1/4 inch-thick slices.


Meanwhile, heat the canola and olive oils in a medium skillet. Add the onions and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes. Reduce the heat to moderately low and cook, stirring, until caramelized, about 15 minutes; add 1 to 2 tablespoons of water if the skillet is dry. Stir in the garlic, rosemary, sage and thyme and season with salt and pepper.


Preheat the oven to 350 degrees. Coat a 9-inch deep-dish pie pan with cooking spray. Arrange half of the potato slices in the pie pan, overlapping them slightly, and season with salt and pepper. Top with the onions and half of the Parmesan cheese. Cover with the remaining potato slices.


In a bowl, combine the egg whites, whole eggs, skim milk, dry milk and nutmeg and season with salt and pepper. Pour the custard over the potatoes and sprinkle the remaining Parmesan on top. Bake the gratin for about 45 minutes, or until the custard is set and the top is golden. Let the gratin rest for 10 minutes before serving.

Mashed Potato Timbales

These timbales are a refreshing and elegant change from the usual mashed potatoes. Reduced fat ricotta and sour cream keep them rich and creamy while sparing you too much dinnertime guilt.

RECIPE INGREDIENTS
2 1/2 pounds potatoes, peeled and cubed
1 tablespoon butter or stick margarine
1 tablespoon grated onion
1 carton (8 ounces) reduced-fat ricotta cheese
1 cup (8 ounces) reduced-fat sour cream
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 egg whites
2 tablespoons dry bread crumbs

DIRECTIONS
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside.


In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.


Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops.


Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin cups; invert onto a baking sheet to remove.


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Apple-Cinnamon Bread Pudding

RECIPE INGREDIENTS
1 loaf cinnamon raisin bread (1 pound) sliced
8 eggs
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
4 Granny Smith apples, peeled and thinly sliced
1 cup golden raisins
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
3 tablespoons unsalted butter, cut into small pieces
1 cup heavy cream or maple syrup
DIRECTIONS
The day before serving, generously butter a deep 2 quart baking dish. Line bottom and sides with some of the bread slices - start with bottom and trim slices as needed for the sides to catch pudding as it puffs.


In a mixing bowl, whisk together the eggs, milk, 1/2 cup of the sugar and the vanilla. Pour half of the milk mixture over the bread. Top with the sliced apples and raisins. Put the remaining bread slices on top to cover the apples. Set the dish on a plate or pan to catch any overflow, and then pour the remaining milk mixture on top.


In a small bowl, stir together the other 1/2 cup of sugar, cinnamon and nutmeg. Sprinkle the sugar mixture over the top of the bread. Dot the bread pudding with the butter. Cover and refrigerate 6-8 hours or overnight.


Preheat over to 350 degrees F.


Uncover the dish and place it in the middle of the oven. Bake until the top is browned and a knife inserted into the center comes out clean, 45 minutes to 1 hour.


Serve on individual plates with hot maple syrup or heavy cream that is slightly thickened.

Chocolate Tartlets with Butter-Orange Cookie Crust

Cooking.com Tip: When melting the chocolate, be sure to set the metal mixing bowl firmly on the lip of the saucepan so no steam escapes but without resting the bowl in the water. Do not allow any of the steam to touch the chocolate when removing the bowl as water will make the chocolate seize.

RECIPE INGREDIENTS
For the Crust:
1 3/4 cups all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup powdered sugar
1 tablespoon grated orange peel
1/2 teaspoon salt
For the Filling:
6 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter
1/2 cup sugar
2 large eggs
2 large egg yolks
2 tablespoons grand marnier
1 teaspoon finely grated orange peel
1/4 teaspoon salt
1 tablespoon all-purpose flour

DIRECTIONS
FOR THE CRUST:
Preheat oven to 350 degrees F. Blend all ingredients in a food processor just until dough forms. Transfer dough to work surface. Gather dough into ball. Cut dough into 8 equal pieces. Press 1 dough piece over bottom and up sides of each of eight 4 3/4 inch tartlet pans with 3/4-inch-high sides and removable bottoms, forming 1/4-inch-thick crusts. Pierce crusts with fork. Refrigerate until firm. Bake until crusts are pale golden, about 18 minutes. Cool in pans on rack.


FOR THE FILLING:
Stir chocolate and butter in large wide metal bowl set over saucepan of simmering water until melted and smooth. Remove from heat. Cool 10 minutes, stirring occasionally.


Using electric stand mixer and whisk attachment, beat sugar, eggs, yolks, Grand Marnier, orange peel and salt in large bowl until very thick ribbon falls when whisk attachment is lifted, about 8 minutes. Sift flour over egg mixture, then fold in. Fold egg mixture into cooled chocolate mixture. Transfer batter to prepared crusts, dividing equally.


DO-AHEAD TIP:
Can be made 1 week ahead. Freeze 1 hour. Cover and keep frozen.


Arrange tartlets on baking sheet. Bake until filling puffs and begins to crack, about 15 minutes for room temperature tartlets and 25 minutes for frozen tartlets. Place tartlets on plates and serve.

Tortellini and Spinach in Garlic Broth

Don't be tempted to cook the tortellini in the soup; they will soak up too much of that irresistibly garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment.

RECIPE INGREDIENTS
2 tablespoons olive oil
5 cloves garlic, minced
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini (see Variation)
1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts)
Grated parmesan cheese, for sprinkling

VARIATION:
*Substitute one quart of shredded escarole for the spinach.
*Use meat- or cheese-filled ravioli instead of the tortellini.

Split-Pea Soup with Portobellos

Meaty portobellos are especially good for adding substance and flavor to this soup, but shiitakes or other mushrooms will work well, too. You can also add a ham hock to the pot while the split peas cook, if you like.

RECIPE INGREDIENTS
4 tablespoons olive oil
2 carrots, chopped
2 onions, chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 2/3 cups green split peas
3 tablespoons chopped fresh parsley
9 cups water
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons salt
1 pound portobello mushrooms, stems removed, caps cut into 1/2 inch dice
6 tablespoons grated Parmesan cheese
1/4 teaspoon fresh-ground black pepper

Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining 1/4 teaspoon salt. Cook until the mushrooms brown, 5 to 10 minutes. Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.

Chicken Mulligatawny

Mulligatawny, which literally means pepper water, is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We've added tart Granny Smith apples, plenty of spice and a touch of coconut milk.

RECIPE INGREDIENTS
1 tablespoon  canola oil
1 large  yellow onion diced
2 stalks  celery diced
3 cloves  garlic minced
2   Granny Smith apples peeled and diced
1 1/2 teaspoons  hot Madras curry powder (see Tip)
1/2 teaspoon  ground cumin
1/2 teaspoon  ground coriander
1/2 teaspoon  ground ginger
6 cups  reduced-sodium chicken broth
1/2 cup  white basmati rice
12 ounces  chicken breast tenders cut into bite-size pieces
1 cup  lite coconut milk
1 tablespoon  lemon juice
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
3 tablespoons  toasted sliced almonds (see Tip), optional

Tip: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.

To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
   
Chicken Mulligatawny Recipe at Cooking.com

DIRECTIONS
Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.


Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).

Tilapia Fish with Lemon Sauce

RECIPE INGREDIENTS
For the Lemon Sauce:
1/4 cup lemon juice
1 teaspoon chopped shallots or onions
1 tablespoon chopped capers
1/4 cup sliced pitted black olives
1/2 teaspoon chopped lemon zest
3/4 cup vegetable oil
3 tablespoons chopped italian parsley
For the Fish:
4 boneless, skinless Tilapia fillets or other firm, white-fleshed fillets
1 teaspoon vegetable oil
Garnishes:
Cooked asparagus
Baby cherry tomatoes
Chopped parsley

DIRECTIONS
In a bowl, combine the lemon juice, shallots, salt and pepper to taste, capers, olives, and lemon zest. Slowly whisk in the oil until the sauce is emulsified. Stir in the parsley. Set aside.


Season the fish with salt and pepper, to taste. Pour the teaspoon of oil into a nonstick skillet, and heat over medium-high heat. When hot, add the fillets and cook for about 2 minutes on each side, depending on thickness of fish.


Put the fillets on a serving plate, garnish with the asparagus and tomatoes, some lemon sauce, and a sprinkle of parsley.

Butternut Squash Gratin with Onion and Sage

To make butternut squash easier to handle, cut off the neck, peel it, and cut it into pieces to use in this gratin. Reserve the bottom of the squash, which contains the seed cavity, for roasting.

RECIPE INGREDIENTS
1 tablespoon butter; more for the gratin dish
1 tablespoon olive oil
2 large onions, chopped into 1-inch squares (about 4 cups)
3 tablespoons chopped fresh sage or 1 tablespoon dried
3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 8 cups)
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 cup plus 2 tablespoons heavy cream, heated until warm
1 cup fresh bread crumbs
1 1/2 tablespoons melted butter

DIRECTIONS
Heat the oven to 350 degrees F. Lightly coat a gratin dish with butter. In a large skillet over low heat, melt the butter with the oil. Add the onions and the sage. Cover and cook over low heat while you prepare the squash.


Put the squash in a steaming basket and set over simmering water. Cover and let steam until the squash is tender, about 10 minutes. Put the squash in the prepared dish with the garlic and 3/4 teaspoon salt. Toss gently to combine.


Continue to cook the onions, stirring frequently, until they caramelize, about 25 minutes total. Season with salt and pepper and add them to the gratin dish, mixing them with the squash. Pour the warm cream over the vegetables. Toss the breadcrumbs with the melted butter and sprinkle the crumbs evenly over the gratin. Bake until the top is browned and bubbling, about 40 minutes.

Red Flannel Corned Beef Hash with Poached Eggs

Corning beef was an important method of preserving beef in the days before refrigeration, and ranked with smoking and drying as common techniques. It's probably not time -and effort- efficient to prepare homemade corned beef just for this recipe -- it takes 8 to 12 days to cure -- but if you are so inclined, then this is a great recipe to prepare it for. Red flannel hash is a traditional New England embellishment of corned beef hash, and is so called because of the addition of the beets. It makes a wonderful brunch dish.

RECIPE INGREDIENTS
For the Hash:
2 tablespoons butter
1 onion, finely diced
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1 pound good-quality corned beef, finely diced
2 cups diced cooked beets (2 or 3 beets, weighing about 1 pound)
1 egg, lightly beaten
1 teaspoon worcestershire sauce
1/4 teaspoon nutmeg
1/2 tablespoon olive oil
1 1/2 pounds russet potatoes, peeled and diced
2 tablespoons vegetable oil
For the Eggs:
8 eggs
2 tablespoons white wine vinegar

DIRECTIONS
FOR THE HASH:
Melt the butter in a saute pan or skillet and saute the onion and bell peppers over medium-high heat for 5 minutes. Transfer to a mixing bowl and add the corned beef, beets, egg, Worcestershire sauce, pepper, and nutmeg. Mix thoroughly and let rest in the refrigerator for at least 4 hours or overnight. Heat the olive oil in a saute pan, add the potatoes, and saute over medium-high heat for about 9 minutes, or until golden brown, stirring frequently. Set aside.


Heat 1/2 tablespoon of the vegetable oil in each of 2 large saute pans. Add one quarter of the hash mixture to each pan and cook over medium heat for about 2 minutes. Add the sautéed potatoes and continue cooking for about 7 minutes or until crispy, shaking and flipping the pan or stirring frequently with a spatula. Remove and keep warm while repeating for the remaining hash mixture.


FOR THE EGGS:
Bring a medium saucepan of salted water to a boil and add the vinegar. Break 4 eggs, one at a time, into a saucer and then slip carefully into the pan. Cook until the egg whites are set and firm, about 4 minutes. Remove with a slotted spoon and let drain. Repeat for the remaining 4 eggs. To serve, place the hash on warm serving plates, top with a poached egg, and garnish with freshly ground black pepper.


WINE RECOMMENDATION:
Gamay Beaujolais from California or a Tavel Rose from France.


HELPFUL TIPS:
While this recipe calls for poaching the eggs, you can fry them to the desired doneness instead, or even loosely scramble them.

Snickerdoodles

These citrus-flavored cookies with their cinnamon sugar coating have appeared under many different names in regional American cookbooks since the last century. In many Midwest cookbooks they are referred to as Snickerdoodles, as in this recipe.

RECIPE INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Large pinch of grated nutmeg
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon finely grated lemon or orange rind
2 teaspoons ground cinnamon, to coat
2 tablespoons sugar, to coat

DIRECTIONS
Preheat the oven to 375 degrees F.

Prepare two baking sheets by brushing with melted butter.


Sift together the flour, baking soda, salt and grated nutmeg. Cream together the butter and sugar and add the egg, egg yolk, vanilla and lemon or orange rind. Beat until light and fluffy. Add the sifted ingredients and mix well. Scrape down the sides, cover the bowl with a piece of plastic wrap and refrigerate for 30 minutes. Mix the cinnamon and sugar together in a small bowl.


Using a teaspoon, scoop up small amounts of the dough and roll them into balls about 1 inch in diameter. Roll the balls in the cinnamon sugar and use enough to fill the prepared baking sheets, spacing about 2 inches apart. Slightly flatten the balls and bake for about 12 minutes, or until the cookies are just starting to brown around the edges and slide easily from the baking sheet. Cool on a wire rack. Repeat with the remaining mixture, preparing the sheets as in step 1.


Chef's Tip: If you are baking more than one sheet of cookies in a non-convection oven, swap them around halfway through, to make sure they cook evenly.

Sour Cream Chocolate Cake with Coconut Frosting

Baking the layers at 300 degrees F keeps the cake exceptionally moist. Serve it at room temperature; the coconut softens when refrigerated.

RECIPE INGREDIENTS
For the Cake:
3/4 cup cocoa powder (I use Hershey's)
1 1/2 cups boiling water
6 oz. (12 tablespoons) unsalted butter, cut into six pieces
3/4 cup sour cream
3 large eggs
1 teaspoon vanilla extract
12 oz. (3 cups) cake flour
3 cups sugar
2 1/4 teaspoon baking soda
1 1/2 teaspoon salt
For the Frosting:
6 large egg yolks
1 cup sugar
1/2 cup coconut milk
1 to 2 teaspoons coconut extract (or to taste)
1 lb. unsalted butter, cut into tablespoons, softened (but not at all melted)
4 cups large shaved coconut (fresh or desiccated), toasted

DIRECTIONS
TO MAKE THE CAKE:
Heat the oven to 300 degrees F. Line the bottoms of two 9-inch cake pans with kitchen parchment and set them aside (there's no need to grease the pans). Put the cocoa powder in the bowl of an electric mixer fitted with the whisk attachment. Pour the boiling water over the cocoa and whisk until smooth. Add the butter and sour cream and blend on low speed until the butter melts. Allow the mixture to cool for a minute if still very hot, and then add the eggs and vanilla and whisk until smooth. Cool for 10 minutes.


Meanwhile, sift together the cake flour, sugar, baking soda, and salt. With the mixer on low speed, add the dry ingredients a little at a time to the butter mixture, scraping down the sides once or twice. Increase the speed to medium and blend for another 3 minutes. Pour the batter into the prepared pans and bake until the center of the cake feels firm and the cake just barely begins to pull away from the sides of the pan, 50 minutes to 1 hour (begin checking after 45 minutes). Remove the cakes from the oven and let cool completely before frosting.


TO MAKE THE FROSTING:
Put the yolks in the bowl of an electric mixer fitted with a whisk attachment. In a small saucepan, combine the sugar and coconut milk. Stir to combine and then bring to a boil. As the mixture heats, begin whipping the eggs on high speed. Boil the coconut milk and sugar until the mixture reaches the soft-ball stage (238 degrees F on a candy thermometer). Remove the mixture from the heat. Stop the mixer and pour a small amount of the syrup into the egg yolks. Quickly beat on high again. Repeat twice more until all the syrup is incorporated. (You can also add the sugar syrup in a steady stream with the mixer on, but be careful not to let it hit the beater or the syrup will be flung to the sides of the bowl where it will harden.) Continue beating until the mixture is cool. Add the coconut extract. With the mixer on medium speed, begin beating in the butter 1 or 2 tablespoons at a time. When the butter is completely incorporated, scrape down the sides of the bowl and beat another 1 minutes.


TO ASSEMBLE:
Use the frosting right away to fill and frost the cooled cake or cover tightly and refrigerate until ready to use. (Bring chilled buttercream to room temperature before using, beating briefly to smooth it, if necessary.) Pat on a generous coating of the shaved toasted coconut over the sides and top and, if you like, between the layers.

Baked Pumpkin Doughnuts

In place of the icing, try sprinkling these swirly doughnuts with a mixture of 2 tablespoons granulated sugar and 1/2 teaspoon pumpkin pie spice before baking.

RECIPE INGREDIENTS
For the Doughnuts:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canned pumpkin
2 eggs
1/4 cup milk
1/4 cup shortening, butter, or margarine, softened
For the Icing:
1 cup sifted powdered sugar
1/4 teaspoon vanilla
3-4 teaspoons milk
DIRECTIONS
FOR THE DOUGHNUTS:
In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.


Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375 degrees F oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.


FOR THE ICING:
In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.

Shrimp Paulista

Residents of Sao Paulo call themselves Paulistas and this simple shrimp dish is a regional favorite. Traditionally, the shrimp are cooked in their shells; however, we've removed them to make for easier eating.

RECIPE INGREDIENTS
2 pounds  large shrimp, peeled and deveined
2 tablespoons  lime juice
1/2 cup  chopped fresh cilantro, divided
8 cloves  garlic, minced, divided
1/2 teaspoon  kosher salt, divided
1/2 teaspoon  crushed red pepper, divided
2 tablespoons  extra-virgin olive oil

DIRECTIONS
Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.


Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.

Hamburger & Sour Cream Casserole

If you've been missing the gooey goodness of a sour cream and hamburger noodle casserole, grab a fork. The EatingWell Test Kitchen has updated this comfort-food classic so it has about half the calories and one-quarter the fat of the original.

RECIPE INGREDIENTS
2 bunches  scallions, trimmed
1/2 pound  lean ground beef, preferably ground round
1 1/2 teaspoons  canola oil
1/2 cup  bulgur
2 cloves  garlic, minced
2 8-ounce cans  tomato sauce
1/2 cup  water
salt & freshly ground pepper to taste
6 ounces  no-yolk egg noodles
1 cup  1% cottage cheese
1 cup  reduced-fat sour cream
1/4 cup  grated extra-sharp cheddar cheese

DIRECTIONS
Preheat oven to 350°F. Coat a 2-quart baking dish or with nonstick spray. Put a large pot of salted water on to boil.


Separate white and green parts of scallions; thinly slice both parts and reserve separately.


Cook ground beef in a large skillet over medium-high heat, breaking up clumps with a wooden spoon, until no longer pink, 3 to 5 minutes. Transfer to a plate lined with paper towels. Wipe out skillet.


Add oil to the pan and reduce heat to medium-low. Add bulgur, garlic and reserved scallion whites. Cook, stirring, until the vegetables soften, 5 to 7 minutes. Add tomato sauce, water and beef; bring to a simmer. Cover and simmer gently until the bulgur is tender and sauce is thickened, 15 to 20 minutes. Season with salt and pepper.


Meanwhile, cook noodles until al dente, 6 to 10 minutes. Drain and rinse under cold water.


Puree cottage cheese in a food processor until smooth. Transfer to a large bowl; fold in sour cream and the reserved scallion greens. Season with salt and pepper.


Layer half the noodles in the bottom of the prepared pan. Top with half the cottage cheese mixture and half the meat sauce. Repeat with remaining noodles, cottage cheese and sauce. Sprinkle Cheddar over the top.


Bake the casserole until bubbly, 30 to 40 minutes. Let stand for 10 minutes before serving.

Black Bean Soup with Lime and Cumin

My introduction to black bean soup was served with a slice of lemon floating on its rich brown-black surface. Following my host's lead, I sank the lemon with my spoon and smashed it against the bottom of my bowl, releasing a snappy hit of lemon juice. My version of this smooth and elegant soup uses a combination of lime (instead of lemon), cumin, and chipotle chile for a piquant Mexican savor. It's a delight either hot or cold.

RECIPE INGREDIENTS
2 cups dried black beans (4 cups cooked)
1 1/2 tablespoons olive oil
1 tablespoon whole cumin
1 cup chopped onions
4-5 cups reserved bean stock or bean stock and water
1/2 canned chipotle chile
1/4 cup plus 2 tablespoons lime juice
Salt, to taste
Lime slices, garnish
Finely chopped cilantro, garnish

DIRECTIONS
Sort through, rinse, soak, and cook the beans by your preferred method.


While the beans are cooking, heat the oil in a nonstick or heavy-bottomed frying pan over medium heat. When hot, add the cumin and brown it, taking care not to burn it.


Add the onions and cook slowly until browned. Drain the beans, reserving 5 cups of the stock. Puree the beans with 4 cups of the reserved stock in a blender or food processor. Add the onion mixture chile, lime juice, and salt and process until velvety smooth. If the soup is too thick, thin it with the remaining 1 cup of stock.


Reheat the soup to serve it hot. To serve it cold, cool the soup to room temperature and chill it in the refrigerator 4-5 hours, or in the freezer, stirring occasionally, 1 1/2 hours. Either hot or cold, garnish each serving of soup with a slice of lime floating in the middle and a sprinkling of the cilantro.

Corned Beef and Cabbage

There are those who will inform you that corned beef and cabbage is an American invention, unknown in Ireland. In fact, the Irish have been preserving meat in corns (i.e., grains) of salt since the 11th centruy, and have long served this homey dish on special occasions. Be forewarned: In cooking, the meat shrinks by half.

RECIPE INGREDIENTS
2 medium yellow onions, peeled
6 whole cloves
3 1/2 pound piece corned beef, preferably bottom round
3 large carrots, peeled and cut into thirds
2 bay leaves
8 black peppercorns
1 medium head green cabbage
4-6 russet potatoes, peeled and halved
Salt and freshly ground black pepper
Hot mustard (optional)

DIRECTIONS
Stud onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add onions, carrots, bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 2 hours, skimming occasionally.


Wash cabbage, remove core and any torn leaves, then cut into 6 wedges. Add cabbage and potatoes to beef, then cover and simmer until potatoes are tender, about 25 minutes.


Transfer beef to a cutting board and cover with a plate weighted with heavy cans (weighting makes meat easier to slice). Transfer onions, carrots, cabbage, and potatoes to a platter. Remove cloves from onions. Strain cooking liquid, discarding bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20-30 minutes. Season to taste with salt and pepper.


Return vegetables to stock and heat through for about 5 minutes. Remove plate and cans from meat and cut across the grain, in 1/4"-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot mustard if you like.


MAKING HASH


"I love making breakfast," writes SAVEUR executive editor Christopher Hirsheimer. "Not every day, of course - but give me a lazy weekend and watch me! My favorite breakfast dish is corned beef hash, topped with perfectly poached eggs. Sometimes I make corned beef and cabbage for dinner just so I can have the leftovers the next morning for hash. If I don't, then I start the night before anyway, simmering a big piece of corned beef (I prefer the bottom round) until it's so tender it falls off a fork. Then I refrigerate it and go to bed. In the morning, I shred the meat and cook 2 potatoes and 2 onions in the corned beef cooking water to add even more salty flavor. I mix the corned beef, the chopped onions, and the potatoes together and cook them to a crisp 'cake' in butter for about 5 minutes on each side. I poach the eggs ahead of time, holding them in cold water until it's time to eat; then I reheat them quickly and put them gently on top of the golden-crusted hash."

French Onion Soup

The only real preparation for onion soup is slicing the onions. Otherwise, what's needed is plenty of time for the onions to cook slowly enough to soften and turn golden without browning. However you don't need to watch it much. Onions are so sweet and delicate, that I prefer to use water or chicken stock rather than vegetable stock (which is often sweet and dominating) for the cooking liquid.

RECIPE INGREDIENTS
2 tablespoons (1/4 stick) butter
10 cups thinly sliced onions (from about 5 large)
1 cup dry white wine
10 cups chicken broth or water

Three 3-inch pieces baguette, halved diagonally
1 cup grated gruyere cheese

DIRECTIONS
Melt butter in a heavy chef's casserole or a large pot over medium-low heat. Stir in onions. Cover and cook until onions are very tender but not brown, stirring occasionally, about 1 hour. Add wine. Cover and cook until liquid has evaporated and onions are pale golden, stirring occasionally, about 30 minutes. Add broth or water. Bring to boil over medium-high heat. Reduce heat to medium and simmer until flavors blend, about 15 minutes. Season soup to taste with salt and pepper.


DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing.


Preheat broiler. Ladle soup into 6 flame-proof bowls. Top each with 1 baguette piece. Sprinkle with cheese. Broil until cheese melts and bubbles, about 1 minute. Sprinkle with freshly ground black pepper.


ALTERNATIVE: Arrange bread on a baking sheet. Sprinkle cheese evenly over bread pieces. Broil until cheese melts. Top soup with toasted cheese bread and serve.

Dr. Johnson's Steak and Oyster Pudding

This is a traditional English tavern dish that has been served for centuries and can still be found on pub menus today. Reputedly, it was a favorite of the famous eighteenth-century diarist and social commentator Dr. Samuel Johnson. Its heyday was probably in past centuries when oysters were commonplace rather than a luxury. If you like beef pies but dislike oysters, simply omit the seafood.

RECIPE INGREDIENTS
For Filling:
1/4 cup all-purpose flour
2 pounds top-round or chuck steak, choice grade, cut into 1-inch cubes
1/4 cup butter or olive oil
1 onion, minced
2 1/2 cups sliced mushrooms (about 8 ounces)
1/2 cup red wine
1 1/2 cups beef stock
1 tablespoon worcestershire sauce
1 tablespoon chopped parsley
2 teaspoons chopped marjoram or oregano
For Pastry Crust:
2 cups all-purpose flour
1/4 cup fresh white bread crumbs
1/4 teaspoon salt
2/3 cup chilled shortening
1/2 cup cold water
8 freshly shucked small oysters
1 egg, beaten

DIRECTIONS
TO PREPARE FILLING: Place the flour in a mixing bowl and season with salt and pepper. Dredge the beef in the flour mixture. Heat the butter in a large saucepan, add the beef, and brown in 2 batches over medium-high heat, about 5 minutes. Remove the beef and set aside. Add the onion and mushrooms and cook for 5 minutes, while scraping the drippings from the bottom of the pan. Add the wine, stock, Worcestershire sauce, parsley, and oregano, and gently mix together. Return the beef to the pan, season with salt and pepper, cover, and bring to a boil. Reduce heat to low and simmer for 1-1/2 hours.


TO PREPARE CRUST: Meanwhile, place the flour, bread crumbs, and salt in a food processor and pulse to combine. Add the shortening and pulse until the mixture becomes crumbly. Add the water and mix until the dough just comes together in clumps. Cut into 2 pieces; the first should be two-thirds of the total, with the second the remaining one-third. Chill for 30 minutes.


Roll out the larger piece of dough on a lightly floured work surface to form a circle with a thickness of about 1/8 inch; the circle should be large enough to fit in the bottom and up the sides of a lightly greased 1-quart baking dish. Press the pastry into the dish, pressing against the sides without stretching the pastry Trim the edge of the pastry about 1/2-inch beyond the edge of the dish and add the trimmings to the smaller piece of dough.


TO ASSEMBLE: Preheat the oven to 350 degrees F. Transfer the beef mixture to the dish and add the oysters. Roll out the remaining piece of dough in a circle to fit the top of the pudding. Trim around the edges of the top piece of pastry and use any extra pastry to make small leaves or flowers, a large "X" , or a design of your choice to decorate the top of the pastry. Moisten the edges of both pieces of pastry with the beaten egg; press and inch together to seal. Brush the top of the pudding with the remaining beaten egg. Make 3 small holes in the crust to let steam escape. Cover loosely with foil and place in a water bath. Fill the water bath with boiling water, making sure it does not come up further than 1/2 inch from the rim of the baking dish.


Carefully transfer to the oven and cook for 1 1/2 hours, adding more water to the water bath as necessary. Remove the dish from the water bath, uncover, and continue to bake for 30 minutes or until the crust is a dark golden color.


TO SERVE: Remove from the oven and spoon equal portions of the pudding onto warm serving plates.


WINE RECOMMENDATION: A lighter-style red will work here, such as California Merlot or comparable choice form St. Emilion (Bordeaux).


HELPFUL TIPS: Cooking the pudding in a water bath helps the rust remain light. To make a truly authentic English-style steak, kidney, and oyster pie, simply add 8 ounces of chopped beef kidney at the same time you add the beef.

Black-Bean and Corned-Beef Soup

Used to be, you'd stop at the deli counter to get the makings for a sandwich to accompany your soup; now, you can pick up the makings of the soup itself. Thin-sliced corned beef--or ham or pastrami, for that matter--makes for tender meaty morsels in a soup and needs no cooking time at all.

RECIPE INGREDIENTS
2 tablespoons cooking oil
1 onion, chopped
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
2 cups drained and rinsed canned black beans (one 19-ounce can)
1 jalapeno pepper, seeds and ribs removed, minced
1/2 pound sliced deli corned beef, cut crosswise into thin strips
1 1/2 tablespoons red wine vinegar or white wine vinegar
1/4 cup chopped fresh parsley

DIRECTIONS
In a large pot, heat the oil over moderate heat. Add the onion, carrots, celery, bell pepper, and 1/2 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.


Add the water, broth, and the remaining teaspoon of salt to the pot. Bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 minutes. Stir the beans and jalapeno into the soup and simmer for 5 minutes more.


Remove the pot from the heat and stir in the corned beef, vinegar, and parsley.


Test-Kitchen Tip:
If you make the soup ahead of time, wait to stir in the last three ingredients until you're ready to serve. Otherwise, the flavor of the corned beef will leach out into the broth, the vinegar will lose its bite, and the parsley will turn brown.

Lemon Snow Drops

These stay fresh for up to a week; reroll them in confectioners’ sugar before serving.

RECIPE INGREDIENTS
8 oz. unsalted butter, at room temperature
2/3 cup confectioners' sugar
2 1/2 teaspoons grated lemon zest
2 teaspoons lemon juice
Pinch salt
2 2/3 cups all-purpose flour
For Rolling:
1 cup confectioners' sugar

DIRECTIONS
Heat the oven to 325 degrees F. Beat the butter and sugar together with a wooden spoon or a mixer until creamy. Add the lemon zest, lemon juice, and salt; mix until combined. Add the flour; mix until just blended. Shape the dough into 1-inch balls and set them 1 inch apart on ungreased or parchment-lined baking sheets(or freeze them on a baking sheet, as shown above). Bake until the cookies are light golden and give slightly when pressed, 18 to 20 min. Let the cookies cool slightly on the baking sheet; while still warm, roll them in confectioners' sugar. Transfer to a rack to cool completely.

Chicken and Smoked-Sausage Gumbo

The flavor of browned roux is essential to the traditional taste of Louisiana gumbo. So don't worry if the flour mixture looks like peanut butter by the time the vegetables have softened. That's just as it should be.

RECIPE INGREDIENTS
3 tablespoons cooking oil
3 tablespoons flour
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 10-ounce package frozen sliced okra
1 bay leaf
1 1/2 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon cayenne
1 3/4 cups crushed canned tomatoes in thick puree (one 15-ounce can)
1 quart canned low-sodium chicken broth or homemade stock
1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices
1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
3/4 cup long-grain rice

DIRECTIONS
In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.


Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.


Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.

Amaretto Fudge Cheesecake

A thin slice of this decadent dessert is all you need to satisfy your sweet tooth.

RECIPE INGREDIENTS
For Crust:
One 11-ounce box chocolate wafer cookies
1/2 cup (1 stick) unsalted butter, melted
For Filling:
10 ounces semisweet chocolate, chopped
20 ounces cream cheese
2/3 cup sugar
1 pint sour cream
1/4 cup amaretto
2 drops almond extract
5 large eggs
1/3 cup all-purpose flour

DIRECTIONS
FOR THE CRUST:
Preheat oven to 325 degrees F.

Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in food processor. Mix in butter. Press mixture over bottom and 3/4 of the way up sides of prepared pan.


FOR THE FILLING:
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from heat. Cool 10 minutes, stirring occasionally.


Using electric stand mixer and paddle attachment, beat cream cheese and sugar in large bowl on medium speed until fluffy, scraping down sides of bowl occasionally. Add next 3 ingredients, beating until blended after each addition. Beat in melted chocolate. Beat in eggs 1 at a time. Mix in flour just until blended. Transfer filling to prepared crust.


Bake cheesecake until edges are firm and center is softly set, about 1 hour and 15 minutes. Transfer pan to rack and cool. Cover and refrigerate until cheesecake is cold, at least 4 hours or overnight.


Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut cheesecake into wedges and serve.

Sweet Potato & Cabbage Slaw

Sweet potatoes can be eaten raw as well as cooked. Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish.

Make Ahead Tip: Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving.
RECIPE INGREDIENTS
2 tablespoons  canola oil
1 tablespoon  lime juice
1 1/2 teaspoons  toasted sesame oil
1/2 teaspoon  salt
3 cups  coarsely grated peeled sweet potato (about 1 large)
3 cups  thinly shredded napa or savoy cabbage
4   scallions, trimmed and thinly sliced
1 teaspoon  finely minced serrano or jalapeno pepper with seeds (optional)

DIRECTIONS
Whisk canola oil, lime juice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, scallions and serrano (or jalapeno), if using; toss to combine. Serve immediately.

Roast Pork Tenderloin with Apple-Onion Marmalade

When pork was introduced in France by the Gauls during the rule of the Roman Empire, it was considered a meat fit primarily for the common people. These days, advanced farming techniques produce meat that is far more tender and lean than the original. The best part of the pork -- the tenderloin -- is now the basis for a myriad of sophisticated dishes.

RECIPE INGREDIENTS
3 tablespoons plus 1/4 cup olive oil
1 white onion, thinly sliced
1/3 cup balsamic vinegar
1/3 cup sherry vinegar
1 cup water
salt and freshly ground pepper
2 pork tenderloins, about 3/4 lb each
2 fresh thyme sprigs
2 tablespoons unsalted butter
1 small green apple, peeled, cored and cut into 1/2-inch cubes
3 pitted prunes, thinly sliced
1 cup  veal stock or chicken stock
2 tablespoons finely chopped fresh parsley
Other necessary recipes:
Veal Stock Chicken Stock

DIRECTIONS
In a saute pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and saute until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste and cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.


Preheat an oven to 450 degrees F.


Rub salt and pepper to taste on all sides of the tenderloins. Place them in a roasting pan. Pour the 1/4 cup (2 fl oz/60 ml) olive oil over the top. Place 1 thyme sprig on each tenderloin.


Place the pan in the oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the center when cut with a knife, about 10 minutes longer.


While the pork is cooking, in a large saute pan over medium heat, melt the butter. Add the apple and prunes and saute until slightly soft and caramelized, 3-5 minutes. Add the onion marmalade mixture to the pan and continue to saute until the flavors have blended, 2-3 minutes longer.


Add the stock to the pan and bring to a boil. Immediately remove from the heat and cover to keep warm.


When the pork is done, transfer it to a cutting board, cover with aluminum foil and let rest for 5 minutes. Then, using a sharp knife, cut the pork tenderloins into slices 1/2-inch (12 mm) thick. Arrange the pork slices on a warmed serving platter.


Spoon the warm marmalade mixture over the pork. Sprinkle with the parsley and serve immediately.

Baked Rigatoni with Spinach, Ricotta, and Fontina

A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there's nothing to stuff. The filling is simply tossed with cooked rigatoni that's then topped with fontina and baked to a golden brown.

RECIPE INGREDIENTS
1 pound rigatoni
3 tablespoons olive oil
1 10-ounce package frozen spinach, thawed
2 cups (about 1 pound) ricotta cheese
5 tablespoons grated Parmesan cheese
1/2 teaspoon grated nutmeg
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
6 ounces fontina cheese, grated (about 1 1/2 cups)

DIRECTIONS
Heat the oven to 450 degrees F. Oil a 9-by-13-inch baking dish.


In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.


Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.


Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.


Variation


You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.

Beer-Battered Onion Rings

In some parts of the country, fried onion rings are as popular a companion to hamburgers as french fries. If you don't have an electric deep-fat fryer, choose a good heavy pan, place it safely on a rear burner and use at least 3 inches (7.5 cm) of oil. To ensure even browning, avoid overcrowding the pan.

RECIPE INGREDIENTS
For the Onions:
3 large yellow onions
2 cups milk, chilled
2 cups ice water
For the Batter:
1 1/3 cups all-purpose flour
1 teaspoon salt
1 tablespoon dry mustard
1/4 teaspoon freshly ground pepper
2 eggs, at room temperature
2 tablespoons vegetable oil
3/4 cup beer, at room temperature
Dash of Tabasco or other hot-pepper sauce
Vegetable oil for deep-frying

DIRECTIONS
FOR THE ONIONS:
Slice the onions crosswise about 1/2 inch thick and then carefully separate the slices into rings. (You should have about 8 cups.) Place the rings in a wide, shallow dish in as few layers as possible.


In a bowl, whisk together the milk and ice water. Pour evenly over the onions. Cover the dish with plastic wrap and refrigerate for at least 2 hours or as long as overnight. Very carefully turn the rings at least once to soak them evenly.


FOR THE BATTER:
In a large bowl, whisk together the flour, salt, dry mustard and pepper; set aside. In a bowl, lightly beat the eggs; whisk in the vegetable oil, and then the beer and Tabasco, mixing well.


Make a well in the center of the flour mixture and pour in the egg mixture all at once. Using a whisk and starting in the center of the bowl and working outward, whisk until the mixture is free of lumps. Cover and let stand for at least 2 hours or as long as overnight.


Line 2 baking sheets with a double layer of paper towels. Using tongs, remove the onion rings from the milk mixture, shaking off the excess liquid, and let drain on one of the prepared sheets. Pat the onion rings dry with more paper towels to remove all excess moisture.


In a deep-fat fryer or large, heavy saucepan over medium-high heat, pour in vegetable oil to a depth of at least 3 inches. Heat until the oil registers 375 degrees on a deep-fat frying thermometer, or until a small cube of bread dropped into the oil browns in about 45 seconds.


Stir the batter. Working in batches and using the tongs, dip the onion rings into the batter, shaking off any excess; quickly but carefully drop them into the hot oil. Fry the onion rings, turning occasionally with the tongs, until a deep golden brown, 4-5 minutes.


TO SERVE:
Transfer the cooked onion rings to the other paper towel-lined baking sheet and let drain briefly. Serve immediately.

Easy Peach Cobbler

If there were a ratio of ease to popularity, this would be voted --the best peach dessert there is. If peaches are out of season, use the very best brand of frozen peaches and cut back on the amount of sugar. You may use self-rising cake flour if you omit the baking powder and salt.

RECIPE INGREDIENTS
1/2 cup (1 stick) butter
1 cup cake or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sugar
2 cups sliced peeled peaches, reserved in bowl
DIRECTIONS
Preheat the oven to 350 degrees F.

Place butter in 13 by 9-inch baking dish. Place dish in oven to melt butter. Mix flour, baking powder, and salt in large bowl. Stir in milk and sugar to form batter. Using oven mitts, remove hot baking dish from oven. Pour batter into baking dish. Spoon peaches and any peach juices evenly over batter. Bake until batter rises and browns on top, about 30 minutes.

Chicken Divan

Once the signature dish of a New York restaurant, the Divan Parisienne, Chicken Divan became a party favorite. Here, its richer elements are streamlined, without sacrificing taste.

RECIPE INGREDIENTS
1 1/2 pounds  boneless, skinless chicken breast
1 tablespoon  extra-virgin olive oil
2 cups  diced leek, white and light green parts only (about 1 large)
1/2 teaspoon  salt
5 tablespoons  all-purpose flour
1 14-ounce can  reduced-sodium chicken broth
1 cup  1% milk
2 tablespoons  dry sherry (see Ingredient note)
1/2 teaspoon  dried thyme
1/2 teaspoon  freshly ground pepper
2 10-ounce boxes  frozen chopped broccoli, thawed, or 1 pound broccoli crowns, chopped
1 cup  grated Parmesan cheese, divided
1/4 cup  reduced-fat mayonnaise
2 teaspoons  Dijon mustard

Tip: To clean leeks: Trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor.

The "cooking sherry" sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

DIRECTIONS
Preheat oven to 375 degrees F. Coat a 7-by-11-inch (2 quart) glass baking dish with cooking spray.


Place chicken in a medium skillet or saucepan and add lightly salted water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.


Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1 /2 cup Parmesan, mayonnaise and mustard.


Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1 /2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.

Carrot and Corn Pudding

Folding is the key to a high-rising pudding. The goal is to combine the beaten whites into the heavy purée without deflating the whites. One trick is to mix in some of the whites to lighten the purée, then fold in the rest.

RECIPE INGREDIENTS
2 1/2 cups finely chopped peeled carrots (3 medium)
1 cup water
1 1/4 cups half and half, light cream, or milk
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon sugar
Dash ground nutmeg
1 cup fresh or frozen corn kernels or chopped broccoli
2 tablespoons margarine or butter
1/4 cup sliced green onion
2 tablespoons cornstarch
2 tablespoons minced fresh parsley
3 egg whites

DIRECTIONS
In a medium saucepan combine carrots and water. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes, or till very tender. Drain. In a blender container or food processor bowl combine cooked carrots, 1/4 cup of the half-and-half, light cream, or milk, 3 egg yolks, salt, sugar, and nutmeg. Cover and blend or process till pureed. Set aside.


In a small saucepan cook corn or broccoli in boiling water till tender, about 4 minutes for corn and 8 minutes for broccoli. Drain. In a large saucepan melt margarine or butter and cook green onion for 2 minutes. Stir in cornstarch. Add remaining 1 cup half-and-half, light cream, or milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in carrot puree, corn or broccoli, and parsley.


In a medium mixing bowl beat egg whites with an electric mixer on high speed till stiff peaks form (tips stand straight). Fold into carrot mixture. Turn into a greased 2 quart rectangular baking dish. Bake in a preheated 325 degrees F oven for about 30-35 minutes, or till golden brown and a knife inserted near the center comes out clean. Serve immediately.

Beary Cute Cookies

RECIPE INGREDIENTS
3/4 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
Additional sugar
30 miniature milk chocolate kisses
60 miniature M&M baking bits

DIRECTIONS
In a mixing bowl, cream shortening and sugars. Beat in egg and vanilla; mix well.


Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well (dough will be crumbly).


Set aside about 1/2 cup of dough for ears. Shape remaining dough into 1-in. balls; roll in additional sugar. Place 3 in. apart on ungreased baking sheets. Flatten to about 1/2-in. thickness.


Roll reserved dough into 1/2-in. balls; roll in sugar. Place two smaller balls about 1 in. apart touching each flattened ball (do not flatten smaller balls).


Bake at 375 degrees F for 10-12 minutes or until set and edges are lightly browned. Remove from oven; immediately press one kiss and two baking bits into each cookie for nose and eyes. Cool for 5 minutes before removing from pans to wire racks to cool completely.


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Velvet Cake

In the 1960s, red velvet cake was the rage in the Deep South. Since then, I've made the same cake in other intense hues, including a crimson red velvet heart for Valentine's Day, blue velvet for an Elvis theme party, emerald green velvet for my mother's St. Patrick's Day birthday, and a doll- shaped purple velvet cake covered in amethyst-tinted frosting for my sister's February birthday. Alternatives to the traditional cream cheese frosting include buttercream or powdered sugar frosting.

RECIPE INGREDIENTS
2 1/4 cups cake flour
2 tablespoons unsweetened cocoa
2 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
2 bottles (1 ounce each) liquid food coloring, or food coloring paste
1 cup buttermilk or sour cream (not fat free), at room temperature
Cream Cheese Frosting (see recipe)
Other necessary recipes:
Cream Cheese Frosting

DIRECTIONS
Position racks so that the cake layers will bake in the middle of an oven and preheat the oven to 350 degrees F.

Grease and line two 9-inch round cake pans. Set aside.


Place the flour, cocoa, cinnamon, baking powder, baking soda, and salt together in a strainer or sifter into a bowl. Repeat the process two more times. Whisk to mix well and set aside.


In the bowl of a strand mixer fitted with a flat beater, or in a bowl with a hand mixer, beat the butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes. Slowly drizzle in the eggs and beat well; stop at least once to scrape the sides of the bowl. Add the vanilla and liquid food coloring if using) and blend well. If using coloring paste, add 1/4 cup water and blend well, then add enough of the paste, a little at a time, to create an intense color.


Using the mixer on low speed or a rubber spatula, fold in about one-third of the flour mixture, then half of the buttermilk or sour cream, scraping the sides of the bowl and folding just until the ingredients are incorporated. In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk or sour cream, and finally the remaining flour mixture.


Divide the batter evenly between the prepared pans and smooth the surfaces with a rubber spatula. Bake until each cake layer springs back when lightly touched in the center with your fingertip and a wooden skewer inserted into the center of each layer comes out clean, about 25 minutes.


Remove the pans to a wire rack to cool for 5 to 10 minutes, then turn the cake layers out onto the rack to cool completely.


Prepare the Cream Cheese Frosting as directed.