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No Bake Cookies

["4 tsp. cocoa", "stick butter", "1/2 cup milk 1 1/2cups sugar", "2tsp. vanilla", "1 cup peanut butter", "2 1/2 cups oatmeal"]

["melt butter on stove top, add sugar,milk and cocoa,mix and heat till boiling, stir constantly @ rolling boil for 2 minutes, remove from heat and mix in remaining ingredients quickly, drop by spoonfuls on wax paper, eat now or let cool"]

www.epicurious.com/recipes/member/views/no-bake-cookies-1208251

0Gathered

["cocoa", "butter", "milk", "vanilla", "peanut butter", "oatmeal"]

Spinach And Strawberry Citrus Salad

["2 handfulls fresh Spinach", "5-7 Strawberries", "1/2 an Orange", "1/2 cup Red Onion"]

["Wash and slice the strawberries and the red onion and separate the orange segments. Mix all the ingredients together and cover with a dressing of your choice."]

www.epicurious.com/recipes/member/views/spinach-and-strawberry-citrus-salad-50071242

0Gathered

["fresh Spinach", "Strawberries", "Red Onion"]

Crispy Polenta Medallions With Roasted Tomatoes & Mushrooms

["1 package (16 ounce) organic polenta, sliced into 10 medallions (1/2\" thick)", "15-20 cherry or grape tomatoes, washed, sliced in half", "1 package cremini mushrooms, washed, and quartered (stems removed)", "2 large garlic cloves, peeled, sliced in half", "1 teaspoon dried oregano", "1 teaspoon dried thyme", "freshly ground black pepper and sea salt", "2 teaspoons olive oil"]

["Preheat oven to 375\u00b0F. On a baking sheet, spread out tomatoes, mushrooms, and garlic. Toss with a teaspoon of olive oil, as well as the thyme, oregano, salt and pepper.", "Bake in the preheated oven for 20-25 minutes, or until the mushrooms have lightly browned and the tomatoes are bursting.", "While baking, add a teaspoon of olive oil to a skillet over medium high heat. Add the polenta (about 5 at a time). They need about 5 minutes per side. Cook until crispy on outside. Remove from the pan and repeat with remaining polenta.", "Place polenta onto a serving dish and top with a spoonful of roasted tomatoes and mushrooms.", "Enjoy!"]

www.epicurious.com/recipes/member/views/crispy-polenta-medallions-with-roasted-tomatoes-mushrooms-52538381

0Gathered

["polenta", "cherry", "cremini mushrooms", "garlic", "oregano", "thyme", "freshly ground black pepper", "olive oil"]

Ratatouille

["1 bulb fennel, stalks discarded", "3 red bell peppers, pierced with tip of knife", "3 yellow bell peppers, pierced with tip of knife", "2 medium zucchini, quartered", "1 medium eggplant, quartered", "About 1/2 cup extra-virgin olive oil", "1 head garlic", "2 cups", "1 tablespoon fresh basil, chopped", "2 teaspoons fresh thyme, chopped", "2 teaspoons fresh marjoram, chopped", "2 teaspoons kosher salt", "1 teaspoon freshly ground black pepper", "1 tablespoon balsamic vinegar"]

["Preheat oven to 350\u00b0F.", "In large saucepan over moderately high heat, bring 2 quarts <epi:recipelink id=\"105591\">salted water</epi:recipelink> to boil. Add fennel and boil until tender, about 10 minutes.", "Meanwhile, rub red and yellow peppers, zucchini, and eggplant with olive oil and transfer to large baking sheet. Cut off top 1/2 inch from garlic head. Wrap in foil and transfer to baking sheet alongside vegetables.", "When fennel is tender, use tongs to transfer to sheet and rub with oil. Roast vegetables, turning occasionally, until tender and slightly browned, 30 to 40 minutes.", "Transfer roasted peppers to large bowl and cover with plastic wrap. Let all vegetables stand until cooled slightly, about 10 minutes. Peel and deseed peppers, then finely dice. Remove seeds from zucchini and finely dice. Finely dice eggplant. Core fennel and finely dice.", "In large saucepan over moderately high heat, combine diced roasted vegetables and tomato sauce. Squeeze garlic from skins into pan. Simmer mixture, uncovered, stirring occasionally, until thickened with very little liquid remaining, about 10 minutes.", "Stir in basil, thyme, marjoram, salt, pepper, balsamic vinegar, and remaining 1/4 cup olive oil. Serve immediately."]

www.epicurious.com/recipes/food/views/ratatouille-350730

0Gathered

["fennel", "red bell peppers", "yellow bell peppers", "zucchini", "eggplant", "extra-virgin olive oil", "garlic", "fresh basil", "fresh thyme", "fresh marjoram", "kosher salt", "freshly ground black pepper", "balsamic vinegar"]

Shrimp Mango Salad

["1 pound or more cooked shrimp", "3 mangoes cut up", "1 package cilantro chopped", "3 or 4 avacocados cut up", "1 can corn drained", "Juice of 2 limes", "Pepper to taste"]

["Mix all ingredients and refrigerate."]

www.epicurious.com/recipes/member/views/shrimp-mango-salad-51617611

0Gathered

["shrimp", "mangoes", "cilantro", "avacocados", "corn", "Pepper"]

Farfale With Wild Mushrooms And Spinach

["1 lb. farfale pasta", "1 1/2 cups chopped fresh spinach", "1 1/2 cups chicken or vegetable broth", "3/4 cup sliced shitake mushrooms", "3/4 cup sliced oyster mushrooms", "3/4 cup sliced Baby Bella mushrooms", "2 tbs. freshly grated Locatelli or Reggiano cheese", "3 tbs. olive oil", "2 Tbs. white wine", "1 1/2 tsp. salt", "1/2 tsp. freshly ground pepper", "1/2 tsp. Herbs de Provence"]

["Cook pasta in a large pot with 1/2 tsp. salt until al dente and drain. Saute mushrooms in the olive oil in a large non-stick skillet until lightly browned. Add spinach, chicken broth, wine, remaining salt, pepper and Herbs de Provence and simmer for 5 minutes. Add drained pasta and toss gently for 2 minutes. Remove to a large serving platter and toss with cheese."]

www.epicurious.com/recipes/member/views/farfale-with-wild-mushrooms-and-spinach-1200395

0Gathered

["farfale pasta", "fresh spinach", "chicken", "shitake mushrooms", "oyster mushrooms", "Bella mushrooms", "freshly grated Locatelli", "olive oil", "white wine", "salt", "freshly ground pepper", "Herbs"]

Chocolate Cream Delight

["One cup flour", "2 cups chopped pecans", "One stick margarine", "8 ounces cream cheese", "One cup powdered sugar", "Container of Cool Whip", "One package dry instant vanilla pudding", "One package dry instant chocolate pudding", "3 cups of milk"]

["1. Mix together one cup of flour, one cup of chopped pecans, one stick of margarine (melted).", "2. Press in a 9X13 pan.", "3. Bake 15-20 minutes at 350 degrees.", "4. Let it cool.", "5. Beat 8 ounces of cream cheese with one cup powdered sugar.", "6. Fold in half a Cool Whip container.", "7. Spread on cool crust.", "8. In another bowl, mix one package dry instant vanilla pudding, one package instant chocolate pudding with 3 cups of milk.", "9. Spread that over cheese mixture.", "10. Let it cool.", "11. Put the rest of your Cool Whip on top.", "12. Sprinkle pecans on the top."]

www.epicurious.com/recipes/member/views/chocolate-cream-delight-50119044

0Gathered

["flour", "pecans", "margarine", "cream cheese", "powdered sugar", "vanilla pudding", "chocolate pudding", "milk"]

Balsamic-Soy Angus Steak

["3 tbsp balsamic vinegar", "3 tbsp honey", "3 tbsp soy sauce", "3 tbsp vegetable oil", "1 green onion, finely chopped", "1/2 tsp black pepper", "6 Canadian AAA Angus striploin steaks"]

["Whisk balsamic vinegar, honey, soy sauce, vegetable oil and green onion together in a large bowl. Add steaks or place steaks and marinade in resealable bags. Rub marinade onto meat; cover or seal. Let steaks marinate for at least 3 hours or up to one day.", "Bring meat to room temperature before barbecuing. This will take about an hour.", "Oil grill and preheat barbecue to medium-high. When preheated, remove steaks from marinade and shake off any excess. Place steaks on grill and cook until desired doneness.", "Transfer steaks to a platter and cover loosely. Let stand for 10 to 15 minutes to allow juices to redistribute. Serve immediately."]

www.epicurious.com/recipes/member/views/balsamic-soy-angus-steak-5b919246e779030ce612a73b

0Gathered

["balsamic vinegar", "honey", "soy sauce", "vegetable oil", "green onion", "black pepper", "striploin steaks"]

Fried Almonds

["1/2 cup olive oil", "3 cups skin-on almonds", "Coarse sea salt (such as Maldon)"]

["Heat oil in a large skillet until hot but not smoking. Add almonds and cook, stirring occasionally, until browned and toasted through, 7-8 minutes. Using a slotted spoon, transfer to paper towels. Season generously to taste with salt. DO AHEAD:"]

www.epicurious.com/recipes/food/views/fried-almonds-395033

0Gathered

["olive oil", "skin-on", "salt"]

Crockpot Zesty Italian Chicken

["2-3 chicken breasts, cubed", "1 can cream of chicken", "1 8oz cream cheese", "1 package Italian dressing mix"]

["Mix all ingredients and put in the crockpot. Cook on low for 5-6 hours. Serve over rice."]

www.epicurious.com/recipes/member/views/crockpot-zesty-italian-chicken-52319001

0Gathered

["chicken breasts", "cream of chicken", "cream cheese", "Italian dressing mix"]

Duck Fat French Fries With Cilantro Aioli

["Fries:", "3 to 4 cups duck fat for frying", "2 pounds Idaho, russet or Yukon Gold potatoes, peeled, rinsed and dried", "Truffle Salt to taste", "Aioli:", "3/4 cup mayonnaise", "1/3 cup finely chopped fresh cilantro", "1 tablespoon fresh lemon juice", "1 1/2 teaspoons minced garlic", "1 1/2 teaspoons grated lemon peel"]

["Fries:", "Pour enough fat into a heavy pot to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 375\u00b0F.", "", "Cut the potatoes into sticks 1/4 inch wide and 2 inches long. Dry all the pieces thoroughly in a clean dishtowel. This will keep the fat from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.", "", "When the fat has reached the desired temperature, fry the potatoes until golden brown. Using a long-handled skimmer lift out the potatoes and place on a paper towel lined sheet tray. Season with truffle salt. You can keep the frites warm in a 200\u00b0F oven until ready to serve.", "", "Aioli:", "Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)"]

www.epicurious.com/recipes/member/views/duck-fat-french-fries-with-cilantro-aioli-1260199

0Gathered

["Fries", "duck fat for", "potatoes", "Salt", "mayonnaise", "fresh cilantro", "lemon juice", "garlic"]

Soft Garlic Knots

["Dough:", "1 1/2 cups bread flour", "1/2 cup whole wheat flour", "2/3 cup lukewarm water", "1/2 tablespoon sugar", "2 tablespoons olive oil", "1/2 tablespoon sea salt", "1 1/2 teaspoon dried yeast", "Glaze:", "3 tablespoons olive oil", "2 garlic cloves", "1 teaspoon thyme leaves", "2 teaspoons dried oregano"]

["In a cup mix water, sugar and yeast and let it stand for a while to let the yeast start working. Sieve the flours and salt on to a work surface and with a hand make a well in the middle. After the liquid mixture becomes bubbly pour it into the well and start mixing it into the flour first with a fork, then with your hands, you will feel when it's time to switch to the hands - it will be simply too hard to use a fork. When combined add olive oil and knead smooth, soft and elastic dough. Knead by hand or with KitchenAid mixer.", "", "Place the dough in a large oiled bowl, turn it to coat, cover with a damp cloth or plastic wrap and set aside in a warm place for about an hour until the dough has doubled in size.", "", "Remove the dough from the bowl to a flour-dusted surface and knead it again to push the air out. The dough is done: use it immediately, freeze it or keep in the fridge until required.", "", "For our buns divide the dough up into little balls around 3 cm in diameter, you will get about 60-65 balls. Keeping the balls covered with a towel to prevent them from drying shape each of them into a rope and tie into a knot bringing the end lying on the top underneath the knot.", "", "Place the knots to a baking tray lined with parchment paper and lightly floured, cover with a kitchen towel and let rise for another 50 minutes.", "", "Bake the knots for half an hour at 180 C.", "", "To make the glaze heat olive oil in a pan over medium heat. Smash and chop garlic and add it to the pan along with the herbs removing the pan from the heat immediately. We do not want to fry garlic but we want it to become soft and tender and to give the herby-garlicky flavour to the oil.", "", "Cover the knots with the glaze and sprinkle with sea salt flakes."]

www.epicurious.com/recipes/member/views/soft-garlic-knots-51549621

0Gathered

["bread flour", "whole wheat flour", "water", "sugar", "olive oil", "salt", "yeast", "olive oil", "garlic", "thyme", "oregano"]

Beef Bourguignon

["2 T salad or peanut oil", "2 large slices fatback", "1 1/2 C diced carrots", "2 lbs chuck or rump beef - cut into 1/4 slices", "Salt and pepper to taste", "2 medium onions coarsely chopped", "1 clove garlic minced", "2 shallots finely chopped", "1/2 lb chopped mushrooms", "1/2 bottle Burgundy wine", "1/3 C cognac"]

["Pour oil in bottom of 2 quart casserole and add one slice of fatback. Add the carrots and cover them with a single layer of one third of the sliced beef. Sprinkle with salt and pepper. Sprinkle the meat with half the onions, garlic, shallots and mushrooms. Cover with a layer of beef. Sprinkle with salt and pepper. Add the remaining onions, garlic, shallots and mushrooms. Cover with the final layer of beef. Top with second slice of fatback. Pour burgundy and cognac over meat. Add salt and pepper. Cook uncovered on high heat till it begins to simmer. Cover, lower the heat and simmer ( barely bubbling) for 3.5 hours."]

www.epicurious.com/recipes/member/views/beef-bourguignon-50100247

0Gathered

["T", "fatback", "carrots", "rump beef", "Salt", "onions", "garlic", "shallots", "mushrooms", "wine", "cognac"]

Chicken Satay

["PEANUT SAUCE", "MARINADE"]

["1. To make the sauce: Put the oil in a medium saucepan and set over high heat. When the oil is very hot and almost smoking, add the curry paste and sugar and cook, stirring, until fragrant, about 1 minute. Add the coconut milk and bring the mixture to a boil. Stir in the peanuts and soy sauce. Taste and adjust the seasoning.", "", "2. To make the marinade: Put the coriander and cumin seeds in a small skillet set over medium heat. Toast, shaking the pan occasionally, until lightly browned and fragrant. Remove from the heat, cool completely, and grind to a fine powder in a spice grinder.", "", "3. Put the shallots, peanuts, ground coriander and cumin in a blender. Blend until the mixture becomes a paste. Add the coconut milk, turmeric, sweetened condensed milk, palm sugar, nam pla, whiskey, and salt. Blend again until smooth and set the marinade aside in a shallow plate.", "", "4. Thread the chicken cubes onto the skewers, leaving 3 inches at the end. Dip and roll each skewer in the marinade and let sit while you start a charcoal or gas grill or broiler; the fire should be medium-hot, and the grill rack should be about 4 inches from the heat source. (You can also cover the meat and refrigerate it for up to a day.) Season the skewers with salt and pepper and grill or broil for 5 minutes per side, or until lightly browned all over and cooked through. Serve immediately with the peanut sauce."]

www.epicurious.com/recipes/member/views/chicken-satay-50048271

0Gathered

["PEANUT SAUCE", "MARINADE"]

Mutabal

["3 medium eggplants, 2 1/2 to 3 pounds total", "4 plum tomatoes or 2 Jersey tomatoes, finely chopped", "2 chile peppers, seeded and finely chopped, optional", "4 to 5 cloves garlic, minced", "1 shallot, minced", "1 cup chopped fresh parsley", "6 tablespoons extra-virgin olive oil or to taste", "Juice of 2 lemons, plus more for finishing", "1/2 teaspoon ground cumin or to taste", "1/2 teaspoon freshly ground black pepper", "Sea salt to taste", "Sliced cucumbers for garnish"]

["Prepare a charcoal or gas grill for grilling over high heat, or turn 3 gas burners to high. Place the eggplants directly onto the coals or flame and grill, using tongs to turn them as the skin chars, until blackened all over. Set aside to cool.", "Alternatively, roast the eggplant in the oven. Preheat the oven to 400\u00b0F and line a baking sheet with aluminum foil. Pierce the eggplants in a few places with a sharp knife, place them on the prepared baking sheet and roast, turning every 5 minutes or so, until the skin is blistered and begins to crack all over. Set aside to cool.", "Slice the eggplants in half lengthwise and scoop out the flesh, transferring it directly to a strainer to allow the liquid to release.", "Meanwhile, in a medium bowl, combine the tomatoes with the chile peppers, if using, garlic, shallot, 1/2 cup parsley, 3 tablespoons oil, lemon juice, cumin, pepper and salt. Add the drained eggplant and mix together with a fork. Transfer the eggplant mixture to a serving bowl and drizzle with the remaining 3 tablespoons oil. Garnish with the remaining parsley and surround with the cucumber slices."]

www.epicurious.com/recipes/food/views/mutabal-51231810

0Gathered

["eggplants", "tomatoes", "chile peppers", "garlic", "shallot", "parsley", "extra-virgin olive oil", "lemons", "ground cumin", "freshly ground black pepper", "salt", "cucumbers"]

Herbed Parmesan Chicken

["3 # chicken breasts or chicken tenders", "1/4 t. garlic powder", "1/4 t. paprika", "1/8 t. dried thyme", "1/4 c. parmesan cheese", "1T minced parsley", "1/3 cup fine bread crumbs", "1T vegetable oil", "2T butter or margarine"]

["Combine the bread crumbs and spices in a paper bag. Coat chicken with mixture a few pieces at a time by shaking the bag. Place the chicken in a baking dish and press any remaining seasonings into the chicken. Drizzle the oil and melted butter over chicken. Bake, uncovered, for 30-45 minutes at 350 degrees."]

www.epicurious.com/recipes/member/views/herbed-parmesan-chicken-50053215

0Gathered

["chicken breasts", "garlic", "paprika", "thyme", "parmesan cheese", "T", "bread crumbs", "vegetable oil", "T"]

Puffed Potatoes With Cheese

["1 large onion minced", "1 tablespoon butter", "8 medium boiling potatoes cooked drained and mashed", "1/3 cup butter", "1 1/2 cups grated sharp cheddar cheese", "3/4 cup milk", "salt and freshly ground black pepper to taste", "2 eggs beaten"]

["Saute the onion in a tablespoon butter until translucent and tender", "Combine the mashed potatoes with remaining butter cheese milk salt and pepper and cooked onion and place over low heat until cheese and butter are melted. Fold in beaten eggs.", "Turn into a greased two quart casserole or souffle dish and bake at 375 degree oven for 45 minutes, until potatoes are puffed and brown. Serve."]

www.epicurious.com/recipes/member/views/puffed-potatoes-with-cheese-50162357

0Gathered

["onion", "butter", "boiling potatoes", "butter", "cheddar cheese", "milk", "salt", "eggs"]

Peach Cookies Or Plums

["COOKIE", "3/4 c butter", "1/2 c milk", "1 c sugar", "2 eggs", "1 tsp baking powder", "3 3/4 c flour", "1 tsp vanilla", "FILLING", "2/3 c apricot jam", "1/4 c chocolate chips, melted", "1/3 c ground pecans", "2 tsp rum or sherry", "DECORATE", "1/4 c water", "Colored sugar", "green leaves on stem"]

["Preheat oven to 325. Mix cookie dough ingredients using only 2 c of flour. Blend 1 min on low, then 2 min on med, scraping bowl. Then stir in remaining flour.", "", "Shape dough into smooth 3/4\" balls (each ball makes half a peach or plum). Place 1\" apart on ungreased baking sheet. Bake 10 to 15 min; lightly brown on bottom. Cool on wire racks. As soon as cool enough to pick up, use tip of small knife in center of the flat side of each cookie and carefully rotate to make a hollow. Reserve crumbs.", "", "Mix 1 1/2 c crumbs with filling ingredients. Fill hollowed cookies with crumb mixture.", "", "Gently press 2 filled cookies, flat side together to make a plum (or peach). Brush each plum lightly with water, immediately roll in colored sugar. (You may need to blot the cookie dry with a paper towel so it doesn't dissolve the sugar. I use the largest size crystal colored sugar I can find.) Insert stem with leaves in top and set aside to dry. To make a blush spot mix yellow or red sugar with the background color and dip 1 spot of the wet plum first into this sugar, then spoon the background color sugar over rest of the fruit."]

www.epicurious.com/recipes/member/views/peach-cookies-or-plums-50033018

0Gathered

["COOKIE", "butter", "milk", "sugar", "eggs", "baking powder", "flour", "vanilla", "FILLING", "apricot jam", "chocolate chips", "ground pecans", "rum", "water", "Colored sugar", "green"]

Mom'S Korean Whole Fish

["1 whole red snapper, cleaned, head and tail left on, 1 1/2-2 lbs", "flour", "salt and pepper", "vegetable oil", "2 cloves garlic, crushed", "1/2 fresh ginger, minced", "6-8 green onions, cut on the diagonal into 2\" lengths", "3 T oyster sauce", "1-2 t cornstarch"]

["Season flour with salt and pepper.", "Dredge fish in seasoned flour.", "", "Heat 1/8-1/4\" oil in pan large enough to hold fish over medium heat.", "", "Toss in ginger & garlic; 20-30 seconds later, put in the fish.", "", "Cook fish 6-8 min. per side, til browned.", "", "Drain off any unwanted fat; then add green onions, oyster sauce, and 1/2-3/4 c water to make sauce. Cover tightly and steam/braise 5 minutes, or until fish flakes with a fork.", "", "Make a slurry with cornstarch and a little water, and mix into the sauce. Heat until sauce thickens. Add more water if necessary (you should have about 1 c sauce).", "", "Serve fish on platter; use a serving spoon to scoop fish off bones and to serve sauce, then flip fish over and serve the other side."]

www.epicurious.com/recipes/member/views/moms-korean-whole-fish-1200987

0Gathered

["red snapper", "flour", "salt", "vegetable oil", "garlic", "ginger", "green onions", "T", "cornstarch"]

Streuseled Sweet Potato Casserole

["14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)", "1/2 cup half-and-half", "1/2 cup maple syrup", "1 teaspoon vanilla extract", "3/4 teaspoon salt", "1 none large egg, lightly beaten", "none Cooking spray", "1/2 cup all-purpose flour", "1/2 cup packed brown sugar", "1/4 cup chilled butter, cut into small pieces", "1/2 cup chopped pecans"]

["Preheat oven to 375\u00b0.", "", "Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.", "", "Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.", "", "Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.", "", "Cover and bake at 375\u00b0 for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.", "", "", "", "Nutritional Information", "", "", "Amount per serving", "Calories: 250none", "Calories from fat: 23%", "Fat: 6.3g", "Saturated fat: 2.4g", "Monounsaturated fat: 2.5g", "Polyunsaturated fat: 1g", "Protein: 3.3g", "Carbohydrate: 46.1g", "Fiber: 2.7g", "Cholesterol: 22mg", "Iron: 1.2mg", "Sodium: 149mg", "Calcium: 49mg"]

www.epicurious.com/recipes/member/views/streuseled-sweet-potato-casserole-53008811

0Gathered

["sweet potato", "maple syrup", "vanilla", "salt", "egg", "none Cooking spray", "all-purpose", "brown sugar", "chilled butter", "pecans"]

Herbes De Provence Garlic Bread

["1 Rawspicebar's Herbes de Proence", "1 25cm baguette", "60 milliliters butter, room temperature", "15 milliliters olive oil", "5 milliliters herbes de Provence"]

["1. Place your oven rack 15 ml from the top element. Preheat your broiler.", "2. Cut off the ends of the baguette. Slice the baguette in half lengthwise. Then in half crosswise making 4 pieces in all.", "3. In a small bowl combine the butter, oil, garlic and herbes de Provence. Mix well. Spread onto the bread. Pop in the oven and broil in browned."]

www.epicurious.com/recipes/member/views/herbes-de-provence-garlic-bread-57a34b20bd7fde737c837819

0Gathered

["\u2019s Herbes", "baguette", "butter", "olive oil", "milliliters herbes"]

Banana Pudding

["Heat 5 c milk", "In separate bowl mix", "1 1/2 c sugar", "6 T flour (10 T if no corn starch)", "4 T corn starch", "1/2 t salt", "1/2 c cream (or milk if you prefer)", "3 eggs", "Add mix to heated milk", "Stir until thickened", "Remove from heat", "Add", "5 T butter", "2 T vanilla"]

["Variations:", "Chocolate - add 7 T cocoa", "Pineapple - add 1 can drained pineapple. Use juice as part of milk"]

www.epicurious.com/recipes/member/views/banana-pudding-50061824

0Gathered

["milk", "separate bowl mix", "sugar", "T", "T", "salt", "cream", "eggs", "milk", "from heat", "T", "T"]

Canned Beets

["http://www.instructables.com/id/A-How-To-Canning-Pickled-Red-Beets/", "About 7.5 lbs of beets", "3 cups of apple cider vinegar", "4 cups of granulated sugar"]

["1 - scrub beets, leave the tails and about a half inch of the stems attached.", "2 - cover beet with water in a pot and bring to a boil. Reduce heat to a simmer and cook until the beets are soft when pierced with a knife, about 45 to 60 minutes.", "3 - cut off the tops and tails and then the skins should just slide off.", "4 - put jars in a 225 degree Fahrenheit oven for about 15 minutes. This sterilizes them and keeps them hot while you fill them one by one.", "5 - cover lids with water, and bring to a boil. remove from heat and leave them in the water until you are ready to use them.", "6 - Put the pot of beet chunks on the stove and add 3 cups of apple cider vinegar and 4 cups of granulated sugar.", "7 - level of the juice should be about even with the beets. If it doesn't come up high enough, mix up a bit more of the brine solution, maybe another cup of vinegar and 1 1/4 cups of sugar. Add this to the pot and check the level again. Keep the beets at a simmer while you fill the jars", "8 - Remove a hot jar from the oven and fill it up with beets. Bring the beet and juice level to within 1/4 inch of the top of the jar, but not higher than that.", "9 - Using a clean, damp cloth, wipe the top rim of the jar...where the lid meets the jar, not where the ring screws on. You don't want any food particles or dirt to get between the lid and the jar that would interfere with the seal.", "10 - Place a hot lid on top of the jar and screw on a ring, nice and tight. Not too tight but it should be snug. Let them sit on the counter to cool completely (over night is best). Remove the rings from the jars and if the jars seem sticky, wash them in warm, soapy water. Store the jars in a cool, dark, dry place for the longest shelf life."]

www.epicurious.com/recipes/member/views/canned-beets-52906281

0Gathered

["beets", "apple cider vinegar", "sugar"]

Summer Squash And Shiitake Tacos

["3 summer squash (cousa, scallop, zucchini, etc.)", "6 oz. shiitakes", "~4 oz. olive oil", "4 garlic scapes (or 2 cloves garlic)", "2 Tb oregano", "2 Tb cumin", "2 Tb chili powder", "1/4 c balsamic vinegar", "6 kale leaves, de-stemmed", "1 avocado or sour cream", "2-4 scallions, chopped finely", "tortillas"]

["Quarter zucchini and cousa squash lengthwise, and slice into 1/2 inch chunks. Cut scallop squash into thick pie-like slices, then halve if needed, so they're roughly the same size as the other summer squash. Separate shiitake stems from heads, and finely chop the stems. Halve or quarter the heads, depending on size. Mix together oregano, cumin, and chili powder in a small bowl.", "Heat skillet at a medium heat and, after a minute, add oil to generously coat. When oil seems watery, add the finely chopped stems along with the summer squash (it may spatter) and stir for 1 minute. Add chopped mushroom heads for 3 minutes and stir occasionally. Add half the garlic scapes, and cook 2 more minutes Add a heavy splash of balsamic and a light splash soy sauce. Cook until absorbed, roughly 3 minutes, then add half of the dry mixture, and turn the flame down to low. The goal is to coat the wet vegetables and mushrooms in the dry mixture without it sticking to the pan. A small amount of vinegar or wine can help with any stickiness. Cook for 3-5 minutes, scraping the bottom of the pan frequently with a wooden spoon. At this point, you should have spice coated vegetables-turn off the flame.", "In a large bowl mix the other half of chopped garlic scapes with the rest of the olive oil. Coat kale leaves in this mixture and place enough that will fit on a hot skillet or grill. Turn when necessary, until the whole leaves are crispy. Remove to cool, and cook the rest of the leaves the same way if needed. Slice into thick ribbons when cooled.", "Heat tortillas and fill with summer squash and shiitakes, and top with kale and avocado or sour cream, and scallions."]

www.epicurious.com/recipes/member/views/summer-squash-and-shiitake-tacos-52551011

0Gathered

["summer", "shiitakes", "olive oil", "garlic", "oregano", "cumin", "chili powder", "\u00bc", "kale", "avocado", "scallions", "tortillas"]

Fudgy Chocolate Bon-Bons

["8 oz organic dates, pitted", "1/4 c almond meal", "1/4 c organic coconut, shredded", "1/4 c organic cocoa", "(1/4 c mini chocolate chips, chocolate chunks or chopped nuts, optional)"]

["in a food processor, blend dates with a little water until smooth consistency. then add almond meal, cocout and cocoa. process until blended - should be in a formable mass. (may add optional mini chips or nuts at this time).", "then form into 1 tbsp balls.", "place in fridge or freezer until ready to serve."]

www.epicurious.com/recipes/member/views/fudgy-chocolate-bon-bons-1221143

0Gathered

["dates", "almond meal", "organic coconut", "cocoa", "chocolate chips"]

Chicken Fricasse

["1 lb drumsticks", "1 T adobo seasoning", "1/2 (.18 oz) packet sazon seasoning", "1/2 tsp salt", "5 large red potatos, peeled and thickly sliced", "1 large red pepper, seeded and chopped", "1 large green pepper, seeded and chopped", "1 large onion, chopped", "1 tsp garlic powder", "1 bunch fresh cilantro, rinsed, dried and chopped", "2 T olive oil", "1/2 cup cooking wine", "1 tsp. ground cumin", "1 tsp. oregano", "2 fresh or dried bay leaves"]

["1. Wash chicken and pat dry, place in a large bowl. Season with adobo, sazon and salt. Place legs in crockpot and cover with potato slices.", "2. Puree the peppers, onion, cilatro, olive oil, wine, garlic powder, cumin and oregano in blender. Pour over chicken and add bay leaves.", "3. Cook on low for 6 - 8 hours unitl chicken is easily removed form the bone."]

www.epicurious.com/recipes/member/views/chicken-fricasse-52421561

0Gathered

["drumsticks", "T", "sazon seasoning", "salt", "red potatos", "red pepper", "green pepper", "onion", "garlic", "fresh cilantro", "olive oil", "cooking wine", "ground cumin", "oregano", "bay leaves"]

Sesame-Cilantro Rice

["1 1/2 cups basmati rice (about 9 1/2 ounces)", "1 1/2-inch piece peeled fresh ginger", "1 tablespoon peanut oil", "1 teaspoon Asian sesame oil", "8 large green onions, thinly sliced", "1/3 cup chopped fresh cilantro", "2 tablespoons sesame seeds, toasted"]

["Combine rice, ginger, and 2 1/2 cups water in heavy large saucepan; sprinkle generously with salt. Bring to boil over high heat, stirring once. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, 15 to 18 minutes.", "Meanwhile, heat peanut oil and sesame oil in heavy medium skillet over medium-high heat. Add green onions and saute until just tender, 2 to 3 minutes.", "Remove ginger from rice. Season rice to taste with salt and freshly ground black pepper. Spoon rice into bowl. Sprinkle rice with cilantro and sesame seeds, then green onions."]

www.epicurious.com/recipes/food/views/sesame-cilantro-rice-363720

0Gathered

["basmati rice", "fresh ginger", "peanut oil", "Asian sesame oil", "green onions", "fresh cilantro", "sesame seeds"]

Beef And Pasta Soup

["1 pound Ground Beef", "2 Carrots (diced)", "4 stalks Celery (diced)", "1 Onion (diced)", "2 teaspoons Garlic (minced)", "1 can Crushed Tomatoes (28 ounces)", "28 ounces Beef Broth", "2 Bay Leaves", "1 teaspoon Oregano", "1 teaspoon Basil", "1 can Cannellini Beans (drained and rinsed) 15 oz", "1 can Red Kidney Beans (drained and rinsed) 15 ounces", "1 cup Ditalini pasta ( or similar shape - small and hollow macaroni?)", "2 tablespoons Parmesan Cheese (grated) {top with when served}"]

["1. Put everything except beans, pasta, and cheese into a 6-quart slow cooker and stir, making sure to break up the ground beef.", "2. Cook on low 7-8 hours or high 3-4 hours.", "3. 30 minutes before the end, stir in beans (drained and rinsed) and pasta. Add more salt and pepper if desired.", "4. Remove bay leaves before serving. Sprinkle powdered parmesan on top."]

www.epicurious.com/recipes/member/views/beef-and-pasta-soup-5861c93c8f480acd0a21a670

0Gathered

["Ground Beef", "Carrots", "stalks Celery", "Onion", "Garlic", "Tomatoes", "Beef Broth", "Bay Leaves", "Oregano", "Basil", "Beans", "Red Kidney Beans", "pasta", "Parmesan Cheese"]

Dinnertime Breakfast

["One-12 oz.can, Campbells Cream of Mushroom", "One-8 oz. can, Bushes, BB'q baked beans", "8 eggs, sunny side up.", "8 strips of Bacon.", "1/3 of an onion, almost minced.", "1/4 teaspoon of cinnamnon.", "2 cloves of garlic.", "Salt", "Pepper", "Hot Sauce.", "Chopped parsley."]

["Bring Beans to temperature in a small pot.", "Add 2 cloves of garlic smashed and minced.", "Add the 1/3 of a small onion chopped , almost minced.", "Add 1/4 teaspoon of Cinnamon.", "Pinch of salt", "Pinch of Cracked Pepper.", "", "Bring Cream of Mushroom soup to temperature and simmer for 10 minutes.", "", "Prepare bacon in pan until crisp. Break up in bits. 8 strips of bacon and two to a plate for four plates.", "", "Chop Parsley, saving four sprigs for garnish.", "", "Prepare two eggs at a time (x 4) in a 5 inch baking ring. Crack two eggs, insert in to the baking ring and baste with excess oil in pan until eggs in ring are cooked. Prepare 8 eggs, in batches of 2 for a total of 2 to a plate and a plating for 4 people.", "", "PLATING.", "", "11 inch dinner plates. spread a thin layer of the Mushroom soup on the bottom inner circle of 8 inches", "", "Spread a thin layer of the bean mixture in a circle of 6 inches with one edge touching an edge of the mushroom soup.", "", "Add the two sunny side up eggs on top of mushroom and beans so the two egg yolks split the beans and the mushroom soup.", "Sprinkle the entire top with the bits of broken up bacon. 2 slices of bacon per plate.", "Add a dash of RED hot sauce on top of the eggs.", "Sprinkle with chopped parsley", "Add a sprig of parsley on top of the egg.", "", "Serve with compliments of the chef."]

www.epicurious.com/recipes/member/views/dinnertime-breakfast-1220938

0Gathered

["oz.can", "Bushes", "eggs", "Bacon", "onion", "cinnamnon", "garlic", "Salt", "Pepper", "parsley"]

Turkish Herbed Beef And Rice Stuffed Zucchini, Tomatoes, Peppers

["FOR TOMATOES AND FILLING", "8 medium (5- to 6-oz) tomatoes, left whole, plus 1 large (1/2-lb) tomato, chopped", "3 medium onions, chopped", "3 tablespoons olive oil", "3/4 cup white rice (preferably medium- or short-grain)", "1 1/2 cups water", "1 1/2 lb ground beef (preferably 80 to 85 percent lean)", "3 tablespoons chopped dill", "3 tablespoons chopped parsley", "2 tablespoons chopped mint", "FOR ZUCCHINI AND PEPPERS", "6 (1/2-lb) zucchini", "6 (5- to 7-oz) green bell peppers", "FOR BAKING STUFFED VEGETABLES", "3 tablespoons tomato paste", "2 cups water", "2 tablespoons olive oil", "1 tablespoon sugar", "1 tablespoon lemon juice"]

["Slice tops of 6 tomatoes, reserve. Scoop out pulp, drain in sieve, chop. (Save 2 tomatoes.)", "", "Cook onions in oil, stirring occasionally, 8-10 mins. until soft, not brown. Add chopped tomato, 3/4 C chopped tomato pulp and cook, stirring occasionally, until liquid evaporates and tomato begins to break down, 5 min.", "Add rice and cook, stirring, 2 min. Add water, boil, then simmer, covered, over low heat until rice tender and water absorbed, 20 min. Transfer rice mixture to bowl, chill until cool, about 20 min.", "Add beef, herbs, 1 3/4 tsp salt, and 1 tsp pepper to cooled rice, kneading until smooth.", "", "Trim and cut zucchini crosswise in half to fit upright in a deep 7-qt heavy pot with lid. Hollow out each zucchini halfl leave 1/2 inch at bottom.", "Cut tops off peppers, reserve and hollow.", "", "Preheat oven to 400\u00b0F with rack in middle.", "Fill veggies.", "Arrange tomatoes in cake pan lined with foil. Stir tomato paste into water; add 1/2 cup to pan, reserve rest. Put tops on tomatoes and cover tightly with foil. Bake 45 min.", "Cut 2 tomatoes into thin slices and layer in 7-qt pot; drizzle with oil. Stand zucchini and peppers in pot, leaning against each another and wedge pepper lids to keep them upright. Sprinkle chopped tomato pulp over and pour tomato water around veggies. Bring to boil then simmer, covered, 20-25 min./140\u00b0F.", "", "Transfer stuffed vegetables to a serving dish and add sugar and lemon juice to cooking liquid in pot. Boil until reduced to about 1 cup, about 10 minutes. Season with salt. Spoon a little cooking liquid over each stuffed vegetable."]

www.epicurious.com/recipes/member/views/turkish-herbed-beef-and-rice-stuffed-zucchini-tomatoes-peppers-50090847

0Gathered

["TOMATOES", "onions", "olive oil", "white rice", "water", "ground beef", "dill", "parsley", "mint", "ZUCCHINI", "zucchini", "tomato paste", "water", "olive oil", "sugar", "lemon juice"]

Grandma'S Chow Mein

["1 1/2 lbs. chow mein noodles", "salt", "aji-no-moto", "1 stalk celery", "1 lb. fresh mushrooms", "1 round onion", "G.W. Golden Broth", "1 bok choy", "1 1b. bean sprouts"]

["Boil noodles. Place in collandar and drain for a few hours. Pan fry a small amount at a time in a non-stick pan in a small amount of oil and season with salt and aji-no-moto as you fry. Put fried noodles in a large pot.", "", "In a large frying pan stir fry onion and celery and season with G.W. broth. Put it over noodles. Stir fry and season the bean sprouts. Add to pot.", "", "Slice mushrooms, and boil in 1 cup water. Add G.W. broth for seasoning . Add to noodle mixture."]

www.epicurious.com/recipes/member/views/grandmas-chow-mein-50030097

0Gathered

["noodles", "salt", "celery", "fresh mushrooms", "onion", "Golden Broth", "choy", "bean sprouts"]

Lemon Straws

["1 c butter", "1 c granulated sugar", "1 egg,beaten", "1 Tbsp lemon juice concentrate", "1 tsp baking powder", "1 tsp grated lemon rind", "2 1/2 c cake flour", "3 oz cream cheese, room temperature", "few drops of yellow food coloring"]

["1. Blend together butter and cream cheese; add sugar and cream thoroughly until fluffy.", "2. Combine egg, lemon juice, lemon rind and yellow food coloring. Add to butter mixture until well blended.", "3. Sift the flour and baking powder together; add to creamed mixture. Mix until well blended. Place dough in refrigerator, and chill for about 10 minutes.", "4. Force 2-inch ribbon strips through cookie press onto ungreased baking sheets and bake at 375 degrees F for 8 to 10 minutes or until lightly browned.", "5. Dust with Powdered sugar if desired."]

www.epicurious.com/recipes/member/views/lemon-straws-50179993

0Gathered

["butter", "sugar", "egg", "lemon juice concentrate", "baking powder", "lemon rind", "cake flour", "cream cheese", "coloring"]

Roasted Root Veggies

["Be sure not to over crowd your veggies on the baking sheet or they will end up steaming instead of roasting. If they do look crowed, simply divide them onto two seperate baking sheets.", "2 carrots, peeled and chopped into bite size pieces", "1 sweet potato, peeled and chopped into bite size pieces", "4 small parsnips, peeled and chopped into bite size pieces", "1 small butternut squash, peeled and chopped into bite size pieces", "10 cloves of garlic in their peel", "1 tbsp chopped rosemary", "1 1/2 tbsp extra virgin olive oil", "Salt and pepper to taste"]

["Pre heat oven to 400.", "", "Put all your veggies in a large bowl and toss with olive oil, rosemary, salt, and pepper. Dump everything onto a baking sheet in a single layer and pop into the oven for 25-35 minutes. Enjoy!", "", "Serves 4.", "", "Nutritional Analysis", "Calories: 204; Total Fat: 5.7g; Saturated Fat: 0.8g; Cholesterol: 0mg; Sodium: 42mg; Carbohydrate: 38g; Dietary Fiber: 6.8; Sugars: 13; Protein: 3.1g"]

www.epicurious.com/recipes/member/views/roasted-root-veggies-50018424

0Gathered

["baking sheet", "carrots", "sweet potato", "parsnips", "butternut squash", "garlic", "rosemary", "extra virgin olive oil", "Salt"]

Spicy Shrimp Tacos With Garlic Cilantro Lime Slaw

["2 tablespoons Oil", "2 tablespoons Water", "1/2 cup Chopped green onions", "1/2 cup Cilantro leaves", "3 cloves Garlic", "1/2 teaspoon Salt", "2 Limes - juice", "1/2 cup Sour cream", "1 pound Shrimp", "1 teaspoon Chili powder", "1 teaspoon Cumin", "1/4 teaspoon Cayenne pepper (more or less to taste)", "3 cups Green cabbage - shredded", "8 Corn tortillas", "2 Avocadoes", "1 cup Cheese - Mexican three cheese", "1 Lime wedges (for serving)", "1 teaspoon Southwestern seasoning / rub", "1/4 cup Cilantro leaves (for serving)"]

["For the garlic cilantro lime sauce: Combine oil, water, green onions, cilantro, garlic, salt, lime juice in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.", "Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices (cumin, chili powder, Southwestern rub). Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.", "Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.", "To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with cheese, cilantro, cayenne pepper and lime wedges.", "**For the three spices, I used chili powder, cumin, and a store bought southwestern seasoning mix / rub. I would say the chili powder and the cumin are must-haves for the color and flavor, but then just add whatever else you like or have in your spice cabinet from there. If you don't have a seasoning mix that's salted, be sure to add salt and pepper."]

www.epicurious.com/recipes/member/views/spicy-shrimp-tacos-with-garlic-cilantro-lime-slaw-5a3a9d877ab1f37e2d577849

0Gathered

["Oil", "Water", "green onions", "Cilantro", "Garlic", "Salt", "Sour cream", "Shrimp", "Chili powder", "Cumin", "Cayenne pepper", "Green cabbage", "tortillas", "Avocadoes", "three cheese", "Lime wedges", "rub", "Cilantro"]

Cherry Chaga Pops

["1 cup Coconut Milk", "3 tablespoon Honey or Maple Syrup", "1 cup Fresh Cherries", "1 tablespoon Om Chaga"]

["In a food processor or hand blender, puree the cherries and Om Chaga until smooth and set aside.", "In a separate bowl whisk together the coconut milk and sugar.", "Combine Om Chaga cherry mixture and coconut milk mixture and stir until well swirled.", "Pour into popsicle mold, add sticks and freeze for at least 5 hours or overnight."]

www.epicurious.com/recipes/member/views/cherry-chaga-pops-5c783893c360000d79705a5f

0Gathered

["Coconut Milk", "Honey", "Fresh Cherries", "Om Chaga"]

Grilled Chicken With Asian Dipping Sauce

["2 cloves garlic", "1/4 cup sugar", "1/3 cup soy sauce", "1/3 cup fish sauce", "1/3 cup fresh lime juice", "1 to 2 serrano or jalapeno chilies, thinly sliced crosswise", "2 tbs chopped green onion (scallion)", "2 tbs. choppped fresh cilantro leaves", "2 tbs chopped fresh mint leaves", "1/4 cup finely chopped unsalted dry-roasted peanuts", "1/2 to 3/4 cup water; as needed"]

["1. Finely chop garlic on a cutting board. Sprinkle 1 tbs of the sugar over the garlic and mash garlic into sugar using the backside of knife while pressing down on it with your palm. Scrape the garlic sugar paste into a medium bowl.", "2. Add remaining 3 tbs sugar, soy sauce, fish sauce, and lime juice. Whisk until sugar is dissolved.", "3. Stir in chiles, scallions, cilantro, mint, peanuts, and enough water to create a mellow but zesty sauce.", "4. Serve in individual bowls along with grilled chicken.", "5. Dip and enjoy."]

www.epicurious.com/recipes/member/views/grilled-chicken-with-asian-dipping-sauce-50000235

0Gathered

["garlic", "sugar", "soy sauce", "fish sauce", "lime juice", "serrano", "green onion", "cilantro", "mint leaves", "peanuts", "water"]

Beets Blues And Greens Linguine

["6 medium red beets, with greens", "8 ounces linguine", "1 T. olive oil, separated in half", "2 - 3 cloves garlic, diced", "salt and pepper to taste", "4 oz. blue cheese", "1 T. lemon juice, separated in half", "Optional: 1/4 cup toasted chopped walnuts"]

["1. Rinse and trim beets, dry with paper towels, and cut into 1/2\" cubes. Toss in one half of the olive oil, one half of the lemon juice, and salt and pepper until pieces are well coated. Spread on a cookie sheet and roast at 450 for 20 minutes or until tender.", "", "2. While beets are roasting, put on the water for the pasta. Start the pasta cooking so that it's done when the beets are roasted. Have a bowl to toss pasta waiting, with the blue cheese in the bottom.", "3. Rinse the beet greens, chop the tough stems, and slice the leaves into 2\" strips. Ten minutes before the beets are roasted, heat the remaining olive oil in a heavy saute pan, add the garlic and beet green stems and saute over medium heat for two minutes. Add leaves to saute pan and cook over medium heat until just wilted. Leaves should still be bright green. Add salt and pepper to taste and remaining lemon juice.", "", "TO SERVE:", "", "Layer sauteed greens in the bottom of a pasta serving dish.", "Toss the linguine with the blue cheese until thorougly coated. Layer over the greens, then top with the roast beets.", "Top with walnuts if you like.", "Enjoy!"]

www.epicurious.com/recipes/member/views/beets-blues-and-greens-linguine-1202525

0Gathered

["red beets", "linguine", "olive oil", "garlic", "salt", "blue cheese", "lemon juice", "walnuts"]

Pink Rigatoni

["10 cloves garlic, roughly chopped", "6 tablespoons olive oil", "10 to 12 plum tomatoes, quartered (canned may be used off-season)", "1/2 teaspoon salt", "1/2 teaspoon pepper", "1/2 cup red wine", "1 pound rigatoni", "3/4 stick salted butter", "1/2 cup grated Parmesan cheese", "1/2 teaspoon sugar"]

[".", "Over medium heat, saute garlic in oil till brown (but no darker).", "2.", "Add the tomatoes, salt and pepper and saute for 30 minutes till the liquid begins to evaporate.", "3.", "Pour in the wine and cook an additional 20-30 minutes till thickened, then remove from heat and let stand for 10 minutes.", "4.", "Boil the rigatoni till al dente.", "5.", "Fold the butter, Parmesan and sugar into the sauce until it turns the famous pink. Dump in the rigatoni, mix and serve."]

www.epicurious.com/recipes/member/views/pink-rigatoni-50189989

0Gathered

["garlic", "olive oil", "tomatoes", "salt", "pepper", "red wine", "rigatoni", "butter", "Parmesan cheese", "sugar"]

Greek Spiced Lamb Meatballs In Tomato Sauce

["For the meatballs:", "Nonstick cooking spray", "1 cup fresh breadcrumbs, preferably sourdough", "1/4 cup low-fat milk", "3/4 lb. ground lamb, preferably shoulder meat", "1 large egg, lightly beaten", "2 Tbs. minced red onion", "1 Tbs. minced fresh flat-leaf parsley", "2 tsp. minced fresh oregano", "1 tsp. minced garlic", "1/2 tsp. dried mint", "1/4 tsp. ground cinnamon", "1/4 tsp. sweet paprika, preferably Hungarian", "1/4 tsp. ground allspice", "Kosher salt and freshly ground black pepper", "For the sauce:", "2 Tbs. extra-virgin olive oil", "1 cup finely chopped red onion", "2 tsp. finely chopped fresh oregano", "1 fresh bay leaf", "1 3-inch cinnamon stick", "1/2 tsp. ground allspice", "1/2 cup dry red wine", "2 cups Fresh Tomato Sauce", "Kosher salt and freshly ground black pepper", "4 oz. feta (preferably Greek), crumbled (scant 1 cup)"]

["Make the meatballs:", "Heat the oven to 400\u00b0F and lightly coat a rimmed baking sheet with cooking spray. In a small bowl, combine the breadcrumbs and milk; let sit until the bread absorbs the milk, about 10 minutes.", "", "Put the lamb in a medium bowl. Squeeze the excess milk out of the breadcrumbs and add them to the lamb. Add the egg, onion, parsley, oregano, garlic, mint, cinnamon, paprika, allspice, 1/2 tsp. salt, and a few grinds of pepper. With your hands or a rubber spatula, gently work the mixture together until thoroughly combined. Moisten your hands with cold water and shape the mixture into 16 balls (about the size of golf balls); arrange them on the baking sheet.", "", "Bake the meatballs until cooked through and browned on top, 20 to 25 minutes.", "", "Make the sauce:", "Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Stir in the oregano, bay leaf, cinnamon stick, and allspice. Raise the heat to medium high and add the wine. Simmer for a minute or two until slightly reduced and then add the tomato sauce and 1/2 cup water. Bring the sauce to a boil and reduce the heat to medium low. Let the sauce cook at a gentle simmer, stirring occasionally, for 30 minutes. Add more water if it seems too thick.", "", "Add the baked meatballs to the sauce, turning to coat them. Cover the pan partially and cook until the meatballs are heated through, about 5 minutes. Discard the bay leaf and cinnamon stick and season to taste with salt and pepper. Serve the meatballs and sauce sprinkled with the feta."]

www.epicurious.com/recipes/member/views/greek-spiced-lamb-meatballs-in-tomato-sauce-50052061

0Gathered

["Nonstick cooking spray", "fresh breadcrumbs", "low-fat milk", "ground lamb", "egg", "red onion", "parsley", "fresh oregano", "garlic", "mint", "ground cinnamon", "sweet paprika", "ground allspice", "Kosher salt", "extra-virgin olive oil", "red onion", "fresh oregano", "bay leaf", "cinnamon", "ground allspice", "red wine", "Tomato Sauce", "Kosher salt", "feta"]

Black Blood Smoothy

["250 - 300 g of blackberries", "1 L of red wine", "1/2 cup (125 ml) of sweet syrup (1)", "500 g of ice (2)"]

["First of all, the blackberries are perfectly cleaned. They are poured into the blender's vase, as well as the wine. Then, everything is smashed and mixed.", "", "In order to avoid the little seeds from the blackberries since they can be annoying while driking the beverage, the mixture is filtered through a sieve.", "", "Afterwards, the vase is washed to get rid of any remaining seeds and in it, the mixture is poured again but this time the sweet syrup and the ice (or mineral water) are added. One more time, the mixture is smashed and mixed and ready to be served."]

www.epicurious.com/recipes/member/views/black-blood-smoothy-50120208

0Gathered

["blackberries", "red wine", "sweet syrup"]

Pimiento Cheese

["2 cups grated yellow sharp cheddar", "2 cups grated white extra-sharp cheddar", "1 cup drained pimientos", "1/2 cup mayonnaise", "1/2 tsp celery salt"]

["Mix all ingredients in large bowl.", "Season with salt and pepper."]

www.epicurious.com/recipes/member/views/pimiento-cheese-50063681

0Gathered

["cheddar", "grated white", "pimientos", "mayonnaise", "celery salt"]

Thai Style Yellow Curry With Fish And Vegetables

["2 tablespoons Vegetable Oil", "4 cups Mixed Vegetables sliced into bite size pieces (such as broccoli, cauliflower, fennel, boy choy, eggplant, bell peppers, onions, leeks, shitake or regular mushrooms, snow peas, green bean, etc.)", "8 tablespoons Yellow Curry Paste (see recipe)", "1 can Coconut Milk (15 oz)", "3 Kaffir Leaves", "12 Shrimp", "1 1/2 pounds Cod, cut into 3 inch pieces", "1 splash Fish Sauce to taste", "1-2 tablespoons Lime Juice", "2 tablespoons Cilantro, chopped"]

["Heat a large heavy bottom saute pan over high heat. Add oil and any vegetables that take longer to cook such as onions and eggplant and saute for a few minutes until half cooked, about 3 minutes. Move over to the side of the pan and add curry paste and saute until combined. Add coconut milk, kaffir leaves and stir until combined. Heat to a boil and reduce to a simmer and continuous cooking for about 5 minutes, until vegetables are cooked. Add in remaining vegetables and cook until almost tender. Add fish and shrimp and simmer for another 5 minutes. Test for seasoning and add lime juice and more fish sauce or soy sauce to taste if necessary. Garnish with cilantro and serve over rice."]

www.epicurious.com/recipes/member/views/thai-style-yellow-curry-with-fish-and-vegetables-5caa64a574670c3d2d1b8833

0Gathered

["Vegetable Oil", "Mixed Vegetables", "Curry", "Coconut Milk", "Shrimp", "Cod", "Lime Juice", "Cilantro"]

Gail'S Super Delicious Ice Cream Cake

["1 box Chocolate Cake Mix", "1 1/2-Gal. Container Vanilla Ice Cream (softened)", "1 pt. Orange Sherbet (softened)", "1 pt. Raspberry Sherbet (softened)"]

["Butter & lightly flour an Angel Food Cake Pan.", "", "Prepare the cake as per box directions a day ahead to give the cake time to harden a little.", "", "Remove the pan insert and slice the cake across the middle with a length of thread.", "", "Remove the cake top and replace the bottom in the insert back in the pan.", "", "Spead a layer of softened vanilla ice cream on bottom half of cake - you want it to be soft enough to dribble down the sides.", "", "Add 2 scoops of each sherbet over the vanilla ice cream layer & replace the cake top layer.", "", "Spread more softened vanilla ice cream on top then layer with scoops of sherbet.", "", "Place cake in the freezer for at least 4 to 6 hours.", "", "Before serving, remove the cake in the insert and slice.", "", "(You can experiment with different cake recipes and flavors of ice cream.)"]

www.epicurious.com/recipes/member/views/gails-super-delicious-ice-cream-cake-50033630

0Gathered

["Chocolate Cake Mix", "Vanilla Ice Cream", "Orange Sherbet", "Raspberry"]

Quinoa & Wheatberry Layered Salad

["1 cup uncooked wheatberries (makes 2 & 1/4 cup cooked)", "1 cup uncooked quinoa (makes 2.5 cups cooked)", "1 cup edamame", "1 cup diced carrots (about 2)", "1.5 cups diced red pepper (1 large)", "1.5 cups diced green pepper (1 large)", "1/2 cup finely chopped fresh parsley", "kosher salt, to taste", "For the dressing (makes four 1/4 cup servings):", "2/3 cup 100% pure orange juice (or use freshly squeezed)", "1/3 cup 100% pure apple juice", "1 tbsp apple cider vinegar", "1 tbsp fresh minced ginger", "1 tbsp fresh lime juice", "kosher salt, to taste (I used 1/4 tsp)"]

["1. In a medium-sized pot, add quinoa and 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer, until fluffy, about 15-20 minutes, watching closely so it doesn't burn. Do the same for the wheatberries, in another pot, but add 2 cups of water and cook until tender and chewy, likely cooking for about 5 mins longer than the quinoa.", "", "2. Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.", "", "3. When the grains have cooked, grab your 500-ml mason jars (if layering), and add into each: 1/2 cup wheatberries, 1/4 cup green pepper, 1/4 cup red pepper, 1/2 cup quinoa, 1/4 cup carrots, 2 tbsp parsley, and 1/4 cup edamame per mason jar. You may have to push it down a bit. Repeat as necessary. Makes enough for 4 mason jars, with a bit leftover. Alternatively, you can just mix the salad together into a big bowl along with the dressing. Will keep in the fridge for 5-6 days."]

www.epicurious.com/recipes/member/views/quinoa-wheatberry-layered-salad-51726051

0Gathered

["wheatberries", "quinoa", "edamame", "carrots", "red pepper", "green pepper", "fresh parsley", "kosher salt", "orange juice", "apple juice", "apple cider vinegar", "ginger", "lime juice", "kosher salt"]

Blood Orange Salad

["5 egg yolks", "zest from 5 blood oranges", "juice from 5 blood oranges", "4T Pomegranated Balsamic", "3 cloves garlic", "1/2 cup white onion", "8 mint leaves", "1 cup blood orange e.v.o.o.", "1 cup Australian Hojiblanca e.v.o.o."]

["Add all ingredients secept oil to blender or food processor and blend until smooth. Blend on low while slowly adding oil until emulsified."]

www.epicurious.com/recipes/member/views/blood-orange-salad-52022821

0Gathered

["egg yolks", "zest from", "oranges", "T", "garlic", "white onion", "mint", "Australian Hojiblanca"]

Copycat Chicken Casserole From Cracker Barrel

["Cornbread", " 1 cup yellow cornmeal", "1/3\tcup all purpose flour", " 1 1/2 teaspoon baking powder", " 1 tablespoon sugar", "1/2\tteaspoon salt", "1/2\tteaspoon baking soda", " 2 tablespoons vegetable oil", "3/4\tcup buttermilk", " 1 egg", "1/2\tcup melted butter", "", " Chicken Filling", " 2 tablespoons butter", "1/4\tcup chopped yellow onion", "1/2\tcup celery, thinly sliced", " 1 3/4 cup chicken broth", " 1 can cream of chicken soup", " 1 teaspoon salt", "1/4\tteaspoon pepper", " 2 1/2 cups cooked chicken breast, cut in bite-size pieces", "Read more at http://www.allfreecopycatrecipes.com/Chicken-Entrees/Copycat-Chicken-Casserole-From-Cracker-Barrel#cMziCevGPrio5Ql6.99"]

["Cornbread:", "1.Mix all the ingredients for the cornbread except the melted butter together in a mixing bowl until smooth.", "2.Pour the batter into a greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes or until golden and done. Remove from the oven and let cool completely.", "3.When the cornbread is cool, crumble all the cornbread and place 3 cups of the cornbread crumbs in a mixing bowl.", "4.Add the 1/2 cup melted butter to crumbs and mix well, set aside", "", "Chicken Filling:", "1.In medium-sized saucepan on medium-low heat, heat the butter and saute the chopped onions and celery until they are transparent, stirring occasionally.", "2.Add the chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and the soup is dissolved completely.", "3.Add the cooked chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from the heat.", "4.Place the chicken filling in a buttered 2 1/2-quart casserole dish or individual casserole dishes (about four).", "5.Sprinkle the cornbread crumb topping on top of the chicken mixture; do not stir into the chicken filling. It should form a crust over the filling.", "6.Place the baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.", "7.Serve while hot.", "", "Read more at http://www.allfreecopycatrecipes.com/Chicken-Entrees/Copycat-Chicken-Casserole-From-Cracker-Barrel#cMziCevGPrio5Ql6.99"]

www.epicurious.com/recipes/member/views/copycat-chicken-casserole-from-cracker-barrel-52985881

0Gathered

["yellow cornmeal", "flour", "baking powder", "sugar", "salt", "baking soda", "vegetable oil", "buttermilk", "egg", "butter", "Chicken Filling", "butter", "yellow onion", "celery", "chicken broth", "cream of chicken soup", "salt", "pepper", "chicken breast"]

Holiday Pudding Cups

["1 package (4-serving size) chocolate flavor instant pudding & pie filling", "1 package (4-serving size) vanilla flavor instant pudding & pie filling", "1 cup Graham Cracker Crumbs", "2 tablespoons margarine or butter, melted", "Frozen non-dairy whipped topping, thawed"]

["1. Prepare chocolate pudding mix and vanilla pudding mix according to package directions. Refrigerate.", "2. In small bowl toss together crumbs and margarine or butter. Spoon half f crumb mixture into 8 individual dessert dishes or parfait glasses. Top with vanilla pudding. Spoon remaining crumbs over vanilla pudding. Top with chocolate pudding. Refrigerate at least 1 hour.", "3. Spoon dollops of whipped topping on each. Store in refrigerator."]

www.epicurious.com/recipes/member/views/holiday-pudding-cups-50123973

0Gathered

["chocolate flavor", "vanilla flavor", "Graham Cracker Crumbs", "margarine", "Frozen non-dairy"]

Mashed Cauliflower

["3 large cauli heads", "1 tsp vegetable oil", "6 garlic cloves, minced", "3/4 cup soy milk", "3 tbls soy margarine"]

["Cut the cauliflower into segments. Boil for about 15 minutes, or until they are soft.", "", "Heat oil over medium heat in a small pan. Saute the garlic about 30 seconds. Add the soy milk and reduce to a simmer. keep warm until cauli is cooked.", "", "Mash the cauli in a large bowl. Add the soy mixture gradually to cream them to your taste."]

www.epicurious.com/recipes/member/views/mashed-cauliflower-1233216

0Gathered

["cauli heads", "vegetable oil", "garlic", "soy milk", "soy margarine"]

Warm Artichoke-Olive Dip

["1 8 oz package frozen artichoke hearts, thawed (or 2 cans artichoke hearts, drained)", "3/4 cup packed fresh basil leaves", "1 cup finely grated Parmesan cheese", "3/4 cup green-olive tapenade", "1 5.2 oz garlic and herb cheese (Boursin)", "Assorted sliced crusty breads"]

["Preheat oven to 375 degrees F", "", "Coarsely chop artichokes and basil in a food processor. Transfer mix to a 4-cup baking dish, mix in parmesan, tapenade and herb cheese. Bake until hot, about 30 minutes. Garnish with basic and serve with breads or crackers."]

www.epicurious.com/recipes/member/views/warm-artichoke-olive-dip-50105361

0Gathered

["hearts", "basil", "Parmesan cheese", "green-olive tapenade", "garlic", "crusty breads"]

Green Bean Salad With Almonds

["1/2 cup whole roasted almonds", "2 tablespoons tamari", "1 1/2 pounds green beans, trimmed", "2 tablespoons toasted sesame oil", "3 tablespoons rice vinegar", "2 cloves garlic, minced", "2 teaspoons fresh ginger, peeled and finely chopped", "1/2 cup fresh cilantro leaves, chopped roughly (optional)"]

["1.", "Place almonds in a small nonstick saute pan. Lightly toast over medium-high heat, about 3 minutes. Add 1 tablespoon tamari and stir until the almonds are coated evenly, about 30 seconds. Transfer to a plate and cool. Chop almonds roughly.", "", "2.", "Prepare a large bowl of ice water. In a large pot of boiling salted water, cook beans until crisp-tender, about 8 to 10 minutes.", "", "3.", "Drain the beans and transfer to the bowl of ice water. Remove green beans and drain well.", "", "4.", "In a large bowl, combine the sesame oil, vinegar, garlic, ginger, and remaining 1 tablespoon of tamari. Add the drained green beans and toss to coat. Garnish with roasted almonds and fresh cilantro, if desired. Serve immediately, while warm."]

www.epicurious.com/recipes/member/views/green-bean-salad-with-almonds-50176445

0Gathered

["almonds", "tamari", "green beans", "sesame oil", "rice vinegar", "garlic", "fresh ginger", "fresh cilantro"]

Watermelon Martini

["1 1/2 parts ABSOLUT Vodka", "1 part Hiram Walker Watermelon Schnapps", "2 parts Cranberry Juice", "1 Splash Pineapple Juice"]

["Shake with ice. Strain into a chilled martini glass"]

www.epicurious.com/recipes/member/views/watermelon-martini-50187084

0Gathered

["ABSOLUT Vodka", "Hiram Walker", "Cranberry Juice", "Pineapple Juice"]

Ginger Lime Chicken

["1/4 cup(s) low sodium soy sauce", "3 Tbsp fresh lime juice", "2 tsp lime zest, finely minced", "2 Tbsp ginger root, finely minced or grated", "2 clove(s) (medium) garlic clove(s), minced", "1 Tbsp honey", "1 Tbsp chili oil, or other hot oil", "1/4 cup(s) cilantro, fresh, chopped, divided", "1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces", "2 Tbsp uncooked scallion(s), finely minced"]

["In a large non-reactive bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil and 2 tablespoons cilantro; mix well. Remove and reserve 2 tablespoons of the marinade. Add chicken to bowl, tossing to make sure each piece is coated; refrigerate for 2 to 4 hours.", "", "Preheat broiler to high. Remove chicken from marinade and place in a baking dish; discard marinade. Broil chicken, 4 to 6 minutes; flip and brush chicken with reserved marinade. Return chicken to oven and broil until chicken is cooked through, about 4 to 6 minutes more.", "", "To serve, sprinkle chicken with scallions, remaining 2 tablespoons cilantro and any sauce accumulated in baking dish. Yields 1 chicken breast and about 1/3 cup sauce per serving."]

www.epicurious.com/recipes/member/views/ginger-lime-chicken-52928311

0Gathered

["cup(s", "lime juice", "lime zest", "ginger root", "garlic", "honey", "chili oil", "cup(s", "chicken breast(s"]

Rabbit Ragù

["1/4 cup plus 1 tablespoon extra-virgin olive oil", "2 tablespoons unsalted butter", "1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice", "1 tablespoon finely chopped fresh sage", "1 1/2 teaspoons finely chopped fresh rosemary", "1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned)", "1 medium onion, chopped", "1 medium carrot, chopped", "1 celery rib, chopped", "1 cup light dry red wine such as Pinot Noir", "1 (14-oz) can Italian plum tomatoes in juice, drained and chopped", "1 1/4 teaspoons coarse gray sea salt", "1/2 teaspoon coarsely ground black pepper", "Accompaniment:"]

["Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes."]

www.epicurious.com/recipes/food/views/rabbit-ragu-233984

0Gathered

["extra-virgin olive oil", "unsalted butter", "pancetta", "fresh sage", "fresh rosemary", "rabbit", "onion", "carrot", "celery", "light dry red wine", "Italian plum tomatoes", "coarse gray sea", "ground black pepper", "Accompaniment"]

Instant Pot Sticky Hoisin Baby Back Ribs

["4 lb. baby back pork ribs (about 2 racks)", "2 tsp. kosher salt", "1 tsp. freshly ground black pepper", "1/3 cup hoisin sauce", "1/3 cup honey", "1/3 cup soy sauce, preferably dark", "2 Tbsp. Shaoxing rice wine or dry sherry", "1 Tbsp. finely chopped fresh ginger", "1/2 tsp. five-spice powder", "Flaky sea salt", "An Instant Pot"]

["Cut meat between bones into individual ribs; season with kosher salt and pepper. Let sit at room temperature at least 30 minutes and up to 1 hour.", "Whisk hoisin, honey, soy sauce, rice wine, ginger, and five-spice powder in cooker insert. Toss ribs in sauce to coat, then fit as many as possible in a single layer; set remaining ribs on top. Lock on lid, making sure steam release valve is in the proper sealed position. Select \"Manual\" and program for 12 minutes at high pressure.", "As soon as the time has elapsed, turn off cooker, \"Quick Release\" the steam, and unlock lid. The ribs should be tender enough to easily pierce with a sharp knife. Transfer ribs to a platter.", "Select \"Saute\" and let cooking liquid simmer until reduced by about half, 10-15 minutes.", "Meanwhile, prepare a medium direct fire on a gas or charcoal grill (or preheat broiler). Brush ribs with sauce. Place ribs on grate directly over fire, meaty side down. Close lid and grill until browned and crisp in places, about 5 minutes (or transfer them to a baking sheet, meaty side up, and broil the same way).", "Return ribs to platter. Top with sea salt. Serve with remaining sauce alongside."]

www.epicurious.com/recipes/food/views/instant-pot-sticky-hoisin-baby-back-ribs

0Gathered

["baby back pork ribs", "kosher salt", "freshly ground black pepper", "hoisin sauce", "honey", "soy sauce", "rice wine", "fresh ginger", "five-spice powder", "salt"]

Granola Bars

["2 cups rolled oats", "1/2 cup unpacked light brown sugar", "1/2 cup wheat germ", "3/4 teaspoon ground cinnamon", "1 cup whole wheat flour", "2/3 cup dried, sweetened cranberries", "1/4 cup slivered almonds", "3/4 teaspoon salt", "1/2 cup honey", "2 large egg whites", "1/4 cup canola oil", "1/4 cup very mashed banana (about 1 medium)", "2 teaspoons vanilla extract"]

["Procedure", "", "1. Preheat the oven to 350\u00b0F. Generously grease a 9x13 glass dish, and line it with parchment paper.", "", "2. Toast the almonds in the oven or on the stovetop. Set aside to cool a bit.", "", "3. In a large bowl, combine oats, sugar, wheat germ, cinnamon, flour, cranberries, almonds, and salt. In a separate medium bowl or large measuring cup, whisk honey, egg whites, oil, banana, and vanilla together until well combined. Make a well in the middle of the dry ingredients, and pour the honey mixture into the well.", "", "4. Combine the wet and dry ingredients with your hands until everything is moistened and mostly holding together in a loose ball. Flip the mixture onto the baking dish and pat into one giant rectangle, leaving a 1/2-inch border around the edges.", "", "5. Bake for 25 to 35 minutes, or until edges begin to brown. Remove from oven and let cool for 5 minutes, then cut into squares.", "", "Author's note: Do not let the mega-bar cool entirely, or it will be impossible to cut."]

www.epicurious.com/recipes/member/views/granola-bars-50052952

0Gathered

["rolled oats", "brown sugar", "germ", "ground cinnamon", "whole wheat flour", "cranberries", "almonds", "salt", "honey", "egg whites", "canola oil", "very mashed banana", "vanilla"]

Mumbai Margarita At Junoon Nyc

["2 ounce Patron Reposado Tequila", "1 ounce Fresh Mango Puree", "3/4 ounce Lime Juice", "1/2 ounce Rose Petal, Hibiscus tea, and Green Chili Syrup Blend"]

["Shake all the ingredients vigorously with ice", "Double strain over coupe glass"]

www.epicurious.com/recipes/member/views/mumbai-margarita-at-junoon-nyc-5babab238e22884fe3b12fc5

0Gathered

["Reposado Tequila", "Mango Puree", "Lime Juice", "Green Chili Syrup"]

Chocolate Chip Whoopie Pies

["Batter:", "2 cups (500 mL) all-purpose flour", "1/2 cup (125 mL) Hershey's Natural Cocoa Powder", "1 1/2 tsp (20 mL) baking powder", "1 cup (250 mL) packed dark brown sugar", "1/2 cup (125 mL) unsalted butter, at room temperature and cut into pieces", "1 cup (250 mL) 2% milk", "1 large egg", "1 tsp (15 mL) vanilla extract", "1/2 cup (125 mL) Hershey's Chipits Milk Chocolate Chips", "Filling:", "1 cup (250 mL) Hershey's Chipits Milk Chocolate Chips", "1 250 g pkg cream cheese, at room temperature", "3 cups (750 mL) icing sugar, sifted"]

["Preheat the oven to 350 (F (180 (C) and line 2 baking trays with parchment paper.", "", "Sift the flour, cocoa powder and baking powder into a large bowl. Stir in the brown sugar. Add the butter and mix in using electric beaters on medium speed (or in a mixer) until pieces of butter are no longer visible (the mixture will look like cookie crumbs).", "", "In a separate bowl, whisk the milk, egg and vanilla. Add this all at once to the dry ingredients and mix on low speed to incorporate. Increase the speed to medium high, beating for about 2 minutes until the batter is light and fluffy.", "", "Using an ice cream scoop (a 3/4-oz/ 22 mL) scoop will yield 40 pieces) scoop the batter onto the prepared baking trays, leaving 2 inches (5 cm) between each scoop. Bake for 13-15 minutes, until the top of the \"cake\" springs back when gently pressed. Cool the \"cakes\" completely on the baking tray before removing with a spatula.", "", "For the filling, place the milk chocolate chips in a metal bowl placed over a pot filled with an inch of gently simmering water, stirring with a spatula until melted (alternatively, you can melt the chocolate chips in the microwave on medium heat, stirring every 10 seconds until smooth) Set aside to cool slightly.", "", "Beat the cream cheese with electric beaters (or in a mixer) until smooth, and then add half of the icing sugar, beating again until smooth (the filling will be runny). Add the melted milk chocolate, beating to incorporate, and then add the remaining icing sugar, beating on high speed until fluffy.", "", "To fill, spread a generous amount (3-4 tbsp/45-60 mL) onto to the bottom of one \"cake\" and then sandwich the filling with a second \"cake\". Alternatively, you can pipe the filling using a piping bag fitted with a large star or plain tip. The whoopie pies can be stored chilled for up to 3 days, but are best enjoyed pulled from the fridge 30 minutes before serving.", "", "More information and baking inspiration is available at www.hersheyskitche"]

www.epicurious.com/recipes/member/views/chocolate-chip-whoopie-pies-52963621

0Gathered

["Batter", "flour", "Cocoa", "baking powder", "brown sugar", "unsalted butter", "milk", "egg", "vanilla", "Chocolate Chips", "Filling", "Chocolate Chips", "cream cheese", "icing sugar"]

Payard Pastry Cream

["1/2 cup milk", "1/2 cup heavy cream", "1 vanilla bean, split", "3 large egg yolks", "1/4 cup sugar", "1 1/2 tablespoons all-purpose flour"]

["In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes. Remove vanilla bean.", "", "In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes. Add flour and continue whisking until smooth.", "", "Slowly pour the hot-milk mixture into the egg mixture. Whisk until completely smooth and free of lumps. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.", "", "Remove the pastry cream to a bowl. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use."]

www.epicurious.com/recipes/member/views/payard-pastry-cream-52924461

0Gathered

["milk", "heavy cream", "vanilla bean", "egg yolks", "sugar", "flour"]

Chef Simone Falco'S Verduretta Pizza

["600 grams flour", "400 grams lukewarm water", "20 grams grams of salt", "3 grams dry yeast", "200 grams cherry tomatoes", "200 grams green Mediterranean peppers", "20 grams eggplants", "100 grams ricotta salata", "1 black pepper to taste", "1 basil to taste", "1 extra virgin olive oil to taste"]

["Add two tablespoons of water to the yeast until it dissolves and set it to the side.", "Dissolve the salt in the remaining water and mix it for one minute.", "Start mixing flour with the salt water combination for three minutes, and then add the dissolved yeast and continue to mix, kneading the dough, for three minutes.", "Let the dough rest in a container for three hours, covered, then roll into four balls of equal size; let rise for five hours covered with a wet towel or tight plastic wrap.", "Put the oven on at the maximum temp (550F ideally) once reached the temp insert a pizza stone and let it saturated for al least one hour.", "Chopped and pan fried the eggplant and the peppers in olive oil, once soft add the cherry tomatoes and let it cook for 5 min on medium high heat, adjust salt and pepper. Let them cool down at room temp.", "Spread the dough in a 12-inch pie, add the cooked vegetables. Extra virgin olive oil, basil and pepper. Cook for 2 min, add the mozzarella and cook for an extra 1min. Once out of the oven grate the ricotta salt and add basil."]

www.epicurious.com/recipes/member/views/chef-simone-falcos-verduretta-pizza-5b61d35461d6ad0facecbba0

0Gathered

["water", "salt", "yeast", "cherry tomatoes", "green Mediterranean peppers", "eggplants", "ricotta salata", "black pepper", "basil", "extra virgin olive oil"]

Butternut Squah Soup With Cider Cream

["5 TBsp butter 21/2 cup chop leeks 1/2 cup each of chop carrot & celery 2 small granny smith apple choped 11/2 Tsp dried thymes", "sage", "5 cup chicken stock 11/2 cup apple cider 2/3 cup sour cream 1/2 cup whipping cream chopped freach chives"]

["1) sauta leeks, carrot, celery, apple 2) add chicken stock, and apple cider 3)add sage and thyme cook for 35 mins 4) puree in the blender 5)add whip creams, salt and pepper 6) sour cream and reduce apple cider 7) add chives on top"]

www.epicurious.com/recipes/member/views/butternut-squah-soup-with-cider-cream-50007911

0Gathered

["butter", "sage", "chicken"]

Asian Tilapia Purses

["4 tilapia fillets,", "4 large cabbage leaves,", "1 cup cooked jasmine or basmati rice,", "6 tbsp lemon juice,", "2 tsp grated ginger root,", "4 tsp soy sauce,", "2 tsp cooking sherry,", "4 tbsp butter,", "1/4 tsp Asian 5-Spice", "dash salt,", "dash pepper"]

["In a small mixing bowl combine lemon juice, ginger root, soy sauce, 5-spice, salt, pepper and sherry.", "Place tilapia fillets in a shallow baking dish in a single layer. Pour sauce over fillets to cover and refrigerate for at least an hour up to overnight.", "Preheat oven to 350F. Cook the cabbage leaves in boiling water just until tender.", "Place 1/4 of the prepared rice in the center of a cabbage leaf. Place fillet on top and sprinkle with extra marinade. Wrap leaf to cover fish completely, skewer with toothpick to secure if needed.", "Bake for 14-16 minutes and test with meat thermometer if you wish to verify doneness. Serve hot."]

www.epicurious.com/recipes/member/views/asian-tilapia-purses-1201154

0Gathered

["tilapia fillets", "cabbage", "basmati rice", "lemon juice", "ginger root", "soy sauce", "cooking sherry", "butter", "salt", "pepper"]

Butternut Squash Gnocchi W/ Brown Butter Sage

["Gnocchi:", "1 butternut squash , about 1 1/2 pounds", "2 eggs, beaten", "11/4 teaspoons salt", "11/2 ++ cups flour", "Sauce:", "1/2 cup (1 stick) butter", "2 tablespoons chopped fresh sage", "1/2 cup toasted Chopped walnuts"]

["Starting the night before, preheat the oven to 350 degrees. Halve the squash, scoop out the seeds, wrap it loosely in foil, place on a baking sheet, and bake until tender when pierced, about 35 minutes.", "", "Scoop out and discard the seeds. With a large spoon, scoop the pulp from the skin directly into a fine sieve. Set the sieve over a bowl to catch the liquids, cover and allow the squash to drain overnight in the refrigerator.", "", "Next day, puree the squash in a food processor, transfer the puree to a large bowl, and add the eggs and salt. Mix well, add the flour, and blend thoroughly. The dough should be soft and quite sticky.", "", "Bring a large pot of water to the boil. Using a teaspoon, scoop up some of the dough (about a walnut-size piece) and use a finger to slide it into the water. Cook the gnocchi in batches of ten to fifteen, poaching them for 2 minutes after the rise to the surface. Remove them with a slotted spoon. Set them aside to drain, and repeat the process until the remaining dough is used up.", "", "", "Sauce:", "Cook butter, walnuts in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute."]

www.epicurious.com/recipes/member/views/butternut-squash-gnocchi-w-brown-butter-sage-52546191

0Gathered

["butternut squash", "eggs", "salt", "flour", "butter", "fresh sage", "walnuts"]

Rosemary Potato & Caramelized Onion Frittata With Gorgonzola

["Caramelized Onions:", "2 tablespoons butter, unsalted", "2 large yellow onions, cut 1/8 inch thick", "1/4 teaspoon salt", "1 dash freshly ground black pepper", "10 large eggs", "2 tablespoons balsamic vinegar", "1 teaspoon granulated sugar", "Frittata:", "5 medium red potatoes, unpeeled", "2 tablespoons olive oil", "1 teaspoon salt, divided", "3/8 teaspoon freshly ground black pepper divided", "2 teaspoons fresh Misty Hills Rosemary", "2 ounces Gorgonzola cheese, crumbled"]

["Caramelized Onions;", "In a medium nonstick skillet, melt the butter over medium heat. Add the onions, salt and the 1/8 teaspoon pepper. Cook, stirring to avoid sorching, until the onions are very soft and deep golden brown about 12-15 minutes. Stir in vinegar and sugar then cook until the vinegar is reduced to a glaze, about 1 minute. Keep the onions warm", "", "Frittata;", "Boil potatoes in salted water for 10 minutes. Drain and rinse under cold water until cool enough to handle. Cut into 1/2 inch thick slices and then chop coarsely. In a 9 to 10 inch nonstick ovenproof skillet, heat the oil over medium heat, add the potatoes 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook uncovered, turning the potatoes occasionally, until they are browned and tender, 12 to 15 minutes. Spread the potatoes as evenly as possible in the skillet. Position the broiler rack about 6 inches from the source of heat and preheat the broiler. In a medium bowl whisk the eggs, rosemary and remaining 1/2 teaspoons salt and 1/4 teaspoon pepper until well combined. Pour over the potatoesand reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with the Gorgonzola. Broil until the frittata is puffed and the top is set 1 minute"]

www.epicurious.com/recipes/member/views/rosemary-potato-caramelized-onion-frittata-with-gorgonzola-50093146

0Gathered

["Onions", "butter", "yellow onions", "salt", "ground black pepper", "eggs", "balsamic vinegar", "sugar", "red potatoes", "olive oil", "salt", "freshly ground black pepper", "Misty", "Gorgonzola cheese"]

Tempura Calamari With Spicy Honey Garlic & Lemon Grass Sauce

["This recipe is from Sam Okamoto Wasabi at Quinault Beach Resort, WA", "1 tablespoon minced ginger", "1 tablespoon minced garlic", "1/2 tablespoon Korean chili flakes", "1 tablespoon peanut oil", "1 \t teaspoon fermented black bean -- washed and chopped", "2 tablespoons brown sugar", "3 tablespoons chicken stock", "1/4 cup \"Mel Ploy\" Sweet Chili Sauce", "1\t teaspoon fish sauce", "1 cup\t honey", "1\t tablespoon soy sauce", "1 tablespoon of each minced cilantro leaves, basil and mint", "1 tablespoon lime juice", "1/2 stalks lemon grass -- crushed whole"]

["Heat heavy sauce pan until hot. Add oil, stir fry ginger, chili and garlic", "until almost brown. Add black bean and saute for one minute until all the", "three ingredients flavor is transfered into oil", "", "Add brown sugar and cook until sugar and previous three ingredients are", "well combined and oil separats. Add honey, chili sauce then bring to a", "boil.", "", "Cook for 10 minutes in low heat until all the spice flavor transfer to the", "liquid. Add lime juice and herb mixture. Cook for another 5 minutes.", "Thicken with cornstarch and water mixture.", "", "Adjust sweetness by using brown sugar. This sauce does not stay in the", "cooler. I t contain enough sugar and salt to saty over room temperature", "for two weeks.", "", "Fry 4 ounces squid in tempura batter, place on top of rice crepe, drizzle", "with sauce. Sprinkle with cashew then serve"]

www.epicurious.com/recipes/member/views/tempura-calamari-with-spicy-honey-garlic-lemon-grass-sauce-1232483

0Gathered

["ginger", "garlic", "Korean chili flakes", "peanut oil", "fermented black bean -- washed", "brown sugar", "chicken stock", "Sweet Chili Sauce", "fish sauce", "honey", "soy sauce", "cilantro", "lime juice", "whole"]

Macaroni Tuna Melt

["2/3 c cooked macaroni", "1/2 c rinsed and drained light tuna", "1/4 c grated reduced-fat Cheddar cheese", "1 diced tomato", "2 Tbsp minced red onion", "1 Tbsp Miracle Whip Light."]

["MIX ingredients in microwave-or oven-safe bowl.", "Cook until heated through."]

www.epicurious.com/recipes/member/views/macaroni-tuna-melt-50066721

0Gathered

["macaroni", "tuna", "Cheddar cheese", "tomato", "red onion", "Miracle"]

Guacamole

["3 Haas avocados, halved, seeded and peeled", "1 lime, juiced", "1/2 teaspoon kosher salt", "1/2 teaspoon ground cumin", "1/2 teaspoon cayenne", "1/2 medium onion, diced", "2 Roma tomatoes, seeded and diced", "1 tablespoon chopped cilantro", "1 clove garlic, minced"]

["n a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve."]

www.epicurious.com/recipes/member/views/guacamole-50119385

0Gathered

["avocados", "lime", "kosher salt", "ground cumin", "cayenne", "onion", "tomatoes", "cilantro", "clove garlic"]

Goan Red Spice Paste

["2 largish, mild, fresh red chiles, deseeded", "1 tsp cumin seeds", "1 1/2 tsp coriander seeds", "3 cloves", "6 black peppercorns", "3/4 tsp ground turmeric", "9 large cloves of garlic, peeled", "1/2-inch slice of fresh ginger, peeled", "1 1/2-inch piece of cinnamon", "1 tsp tamarind paste", "3/4 tsp sugar", "3/4 tsp salt", "1/3 cup white wine vinegar"]

["Blend all the ingredients together to make a fine paste. Store in a sterilized jar in the fridge for 1 week."]

www.epicurious.com/recipes/food/views/goan-red-spice-paste-362349

0Gathered

["largish", "cumin seeds", "coriander seeds", "cloves", "black peppercorns", "ground turmeric", "garlic", "ginger", "cinnamon", "tamarind", "sugar", "salt", "white wine vinegar"]

Soy Sauce Chicken

["6 chicken legs/thighs", "2 tbl olive oil", "1 tsp garlic", "1 tsp green onions", "1 tsp ginger", "1/2-3/4 cup soy sauce", "1/2-3/4 cup water", "2 tsp sugar"]

["Wash and dry chicken with skin on", "Heat oil over med-hi", "Add garlic, green onions, ginger to oil", "When hot add chicken and brown all sides", "Pour in liquids and sugar", "Turn down to simmer- cover", "Let simmer for about 1/2 hr", "Chicken done when meat starts pulling away from the bone."]

www.epicurious.com/recipes/member/views/soy-sauce-chicken-50123694

0Gathered

["chicken", "olive oil", "garlic", "green onions", "ginger", "soy sauce", "water", "sugar"]

Slow Cooker: Italian Meatball Soup

["1 pound Italian Meatballs", "1 3/4 cups Beef Broth", "1 cup Water", "1 can Diced Tomatoes [14.5 oz]", "1/8 teaspoon Basil [ground]", "1/8 teaspoon Oregano [ground]", "1 teaspoon Garlic [minced]", "1 can Cannellini Beans [19 0z, drained]", "1/3 cup Parmesan Cheese [grated]"]

["1. Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except cheese in cooker.", "2. Cover; cook on Low heat setting 8 to 10 hours.", "3. Garnish individual servings with cheese."]

www.epicurious.com/recipes/member/views/slow-cooker-italian-meatball-soup-5ad3e668f70a272aa245d3ab

0Gathered

["Italian Meatballs", "Beef Broth", "Water", "Tomatoes", "Basil [ground]", "Oregano [ground]", "Garlic", "Beans", "Parmesan Cheese"]

Zesty Sauce

["2.5 cups chili sauce", "2 cups sour cream", "4 cups mayo", "1/4 cup horseradish", "2 tbsp lemon juice", "salt & pepper to taste"]

["Mix ingredients in a Cuisinart until desired consistency is achieved."]

www.epicurious.com/recipes/member/views/zesty-sauce-1219043

0Gathered

["chili sauce", "sour cream", "mayo", "horseradish", "lemon juice", "salt"]

Grilled Summer Vegetables With Harissa Dressing

["1/2 cup plus 3 tablespoons extra-virgin olive oil", "2 tablespoons fresh lemon juice", "2 teaspoons harissa powder", "1 red bell pepper, quartered, seeded", "1 1 1/2-pound eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds", "4 medium zucchini, halved lengthwise, then crosswise", "6 large green lettuce leaves", "3 tablespoons chopped fresh cilantro", "Lemon wedges (for garnish)", "Ingredient info:", "powder is a spice blend sold at Middle Eastern markets, specialty foods stores, and online at wholespice.com. If unavailable, combine 2 teaspoons ground coriander; 1 1/2 teaspoons ancho chile powder; 1 teaspoon each garlic powder, paprika, and cumin; 1/2 teaspoon salt; and 1/4 teaspoon cayenne pepper."]

["Whisk 1/2 cup oil, lemon juice, and harissa in medium bowl. Season dressing with salt.", "Prepare barbecue (high heat). Grill bell pepper quarters, skin side down, until skin is blackened all over (do not turn). Reduce heat to medium (if using gas grill) or let coals cool slightly (if using charcoal grill). Pour remaining 3 tablespoons oil onto rimmed baking sheet. Place eggplant rounds and zucchini on prepared sheet; turn to coat. Sprinkle vegetables with salt and pepper. Grill until charred in spots and cooked through, turning occasionally, about 10 minutes. Return vegetables to same sheet. Peel peppers. DO AHEAD:", "Line platter with lettuce. Cut eggplant rounds crosswise in half; arrange in concentric circles atop outside edge of lettuce, leaving center empty. Cut bell pepper and zucchini into 1-inch pieces; mound in center. Drizzle some of dressing over. Sprinkle with cilantro. Serve with lemon wedges; pass additional dressing."]

www.epicurious.com/recipes/food/views/grilled-summer-vegetables-with-harissa-dressing-359789

0Gathered

["extra-virgin olive oil", "lemon juice", "harissa powder", "red bell pepper", "rounds", "zucchini", "green lettuce leaves", "fresh cilantro", "Lemon wedges", "sold"]

Mammy'S Pineapple Pie

["1 1/2 tablespoons flour", "2 eggs", "2 tablespoons butter, melted", "1/2 teaspoon salt", "1 can crushed pineapple, small", "1 pie crust, unbaked", "1 cup sugar"]

["Mix sugar, flour, and salt.", "Add beaten egg yolks.", "Add melted butter and pineapple.", "Add beaten egg whites.", "Pour in unbaked pie crust.", "Bake until thick and brown on top at 350 degrees."]

www.epicurious.com/recipes/member/views/mammys-pineapple-pie-5ab9d02baf0fb655277f8bac

0Gathered

["flour", "eggs", "butter", "salt", "pineapple", "pie crust", "sugar"]

Smoked Salmon Pizza

["1 small thin pizza crust, such as Boboli", "1/4 cup mascarpone cheese", "1 tablespoon fresh chives, chopped", "1/4 teaspoon lemon juice", "2 ounces cold smoked salmon, cut into pieces", "1 ounce salmon roe", "Fresh dill, chopped"]

["Combine mascarpone, chives and lemon juice. Spread over pizza crust. Bake at 425 degrees for 7-8 minutes. Allow to cool to room temperature. Top with smoked salmon slices. Garnish with salmon roe and dill. Serves 2."]

www.epicurious.com/recipes/member/views/smoked-salmon-pizza-50084358

0Gathered

["thin pizza crust", "mascarpone cheese", "fresh chives", "lemon juice", "cold smoked salmon", "salmon roe", "Fresh dill"]

Hell'S Kitchen Mahnomin Porridge

["4 cups cooked wild rice", "1/2 cup roasted, cracked hazelnuts", "1/2 cup dried blueberries", "1/4 cup sweetened dried cranberries", "1/4 cup pure maple syrup", "1 cup heavy whipping cream"]

["In a heavy nonstick saucepan, add cooked wild rice, hazelnuts, blueberries, cranberries, and maple syrup and cook over medium-high heat for about 3 minutes. Add heavy cream and heat through, stirring constantly, about 2 minutes. Ladle into bowls and serve immediately. Serves 4."]

www.epicurious.com/recipes/member/views/hells-kitchen-mahnomin-porridge-52524581

0Gathered

["rice", "blueberries", "cranberries", "maple syrup", "heavy whipping cream"]

Potato-Leek Gratin

["5 tbsp unsalted butter", "4 lb leeks, white and light green portions, rinsed well, cut into 1/4-inch rings", "1 1/2 T kosher salt", "1 t minced fresh thyme", "1/4 t freshly grated nutmeg", "3/4 t freshly ground pepper", "1 c heavy cream", "6 oz gruyere cheese, grated", "3 oz parmigiano-reggiano cheese, grated", "3 lb russet potatoes, peeled, cut into 1/4-inch slices", "3 T minced fresh chives"]

["In 12\" fry pan over medium heat, melt 4 Tablespoons butter. Add leeks and salt, stirring to coat leeks with butter. Cover and cook, stirring occassionally, until leeks are tender, about 20 minutes. Add tyme, nutmeg, pepper and cream. Simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl; let cool. Wipe out pan; grease with 1 Tablespoon butter.", "", "Preheat oven to 400 degrees F.", "", "In bowl, combine cheeses. Layer one-third of potatoes in fry pan. Spread one-third of leek mixture on top. Sprinkle with one-third of cheeses, then one Tablespoon chives. Repeat layering two more times, reserving one Tablespoon chives. Cover pan; transfer to oven. Bake 45 minutes. Remove lid; bake until potatoes are tender and crust is golden brown, about 30 minutes more. Sprinkle remaining 1 Tablespoon chives on top. Let stand fifteen minutes before serving."]

www.epicurious.com/recipes/member/views/potato-leek-gratin-50059693

0Gathered

["butter", "leeks", "T", "thyme", "nutmeg", "freshly ground pepper", "heavy cream", "gruyere cheese", "cheese", "russet potatoes", "T"]

Holiday Sweet Potatoes

["5 medium sweet potatoes", "1 peeled and chopped granny smith apple", "1/2 cp. red raisins", "1/2 cp. butter", "1/4 cp. cream", "1/2 cp. brown sugar + 1/4 cup for topping", "3TB. maple syrup", "1 cp. chopped pecans", "1 tsp. nutmeg", "1 tsp.salt", "1/2 tsp. pepper"]

["Boil potatoes until tender, or pricked easily with a fork. Peel under cool running water. Chop potatoes.To the potatoes, add 4 TB. butter, maple syrup, 3/4 cp. brown sugar,cream, and nutmeg. Gently mash with a fork. Add raisins and apple. Season with the salt and pepper. Place mixture into a buttered Pyrex.", "", "For the topping:", "", "Mix together the remaining butter, 1/4 cp. brown sugar,and pecans. Sprinkle over the potatoe mixture, and bake in a preheated oven at 350 for 30 minutes.", "Enjoy!"]

www.epicurious.com/recipes/member/views/-holiday-sweet-potatoes-1207388

0Gathered

["sweet potatoes", "granny smith apple", "red raisins", "butter", "cream", "brown sugar +", "TB", "pecans", "nutmeg", "tsp.salt", "pepper"]

Tuscan-Style Tomato Sauce

["11/2\tcup chopped carrots", "11/2\tcup chopped onions", "1/2\tteaspoon granulated sugar", "1/2\tcup extra virgin olive oil", "Salt to taste"]

["1) Wash the tomatoes in cold water. Cut them in half lengthwise. Place in a heavy saucepan (I use an All Clad sauce pan, the tomatoes should fill no higher than 1/2 the height of the pan), COVER, and cook over medium heat for 10 minutes. (If using canned tomatoes, ignore this step and start at step #3 with 4 cups of canned tomatoes with their juice)", "", "2)\tMeanwhile, put 3-4 Tablespoons of the olive oil in a small saute pan, place it on medium heat and saute the carrots for 10 minutes. (The goal here is to get them to soften up a bit before added to the sauce to make it easier to pass through the food mill later. If you have an \"industrial strength\" food mill, this step is not necessary, proceed straight to step #3).", "", "3)\tAdd the carrots, onion, salt (I recommend 11/2 teaspoons for this quantity, but this needs to be adjusted for personal taste and health considerations accordingly) and sugar and cook at a steady simmer UNCOVERED, for 30 minutes.", "", "4)\tPuree everything through a food mill into fresh pan (or transfer the sauce to another pan or bowl and puree it back into this saucepan), using the disc with the smallest holes. This is the most arduous step, but it's important to use the right disc to remove the skin and seeds, and you want to end up with no more than 1/2 cup of vegetable matter left in the food mill to maximize the flavor of the sauce. Make sure and scrape off the bottom of the disc with a spatula to get all of the pureed vegetables. Get the kids to help if your arms get tired! This step takes about 10-15 minutes.", "", "5)\tAdd the remaining olive oil (what wasn't used to saute the carrots) to the sauce and cook UNCOVERED for an additional 15 minutes. Taste and correct for salt.", "", "Note: This sauce is well suited for most kinds of pasta, and can be used on top of Italian style meatloaf with great results. If frozen, defrost and simmer lightly, UNCOVERED, for just 10 minutes."]

www.epicurious.com/recipes/member/views/tuscan-style-tomato-sauce-50097928

0Gathered

["carrots", "onions", "sugar", "extra virgin olive oil", "Salt"]

Beth'S Hawaiian Couscous

["chicken broth", "couscous", "red pepper", "pineapple", "raisins or craisins", "toasted almonds (great if candied)", "red grapes", "chick peas"]

["Cook couscous using chicken broth instead of water. Add in any of the remaining ingredients you'd like!", "", "Serve warm or room temperature."]

www.epicurious.com/recipes/member/views/beths-hawaiian-couscous-51849401

0Gathered

["chicken broth", "couscous", "red pepper", "pineapple", "raisins", "almonds", "red grapes", "chick peas"]

Roasted Brussels Sprouts

["1 lb. Brussels sprouts - the fresher the better", "2 T Olive oil", "Salt (optional)"]

["Wash Brussels sprouts and pat dry. Slice stem end off and cut each Brussels sprout in half. Place is large bowl and toss with olive oil.", "Place in one layer cut side down in large roasting pan. Roast for 10 to 12 minutes. Toss and roast for 2 to 4 minutes more.", "", "Salt to taste (optional)", "", "May be served hot or at room temperature."]

www.epicurious.com/recipes/member/views/roasted-brussels-sprouts-50106533

0Gathered

["Brussels", "T", "Salt"]

Super Baked Beans

["1/2 lb bacon. cut in 1/2\" pieces", "1 small onion, chopped", "1 large can baked beans", "1 T molasses", "1 T brown sugar", "1 T ketchup"]

["Fry bacon & onion together.", "", "Add to remaining ingredients.", "", "Bake in casserole, uncovered, one hour."]

www.epicurious.com/recipes/member/views/super-baked-beans-50000881

0Gathered

["bacon", "onion", "beans", "T", "brown sugar", "T"]

Vegetable Slaw

["6 tablespoons rice vinegar", "1 tablespoon sugar", "1 1/2 teaspoons coarse kosher salt", "1 teaspoon ground black pepper", "3 tablespoons safflower oil", "1 tablespoon Asian sesame oil", "8 cups thinly sliced green cabbage (about 1 small head)", "3 cups thinly sliced radicchio (about 6 ounces)", "8 ounces sugar snap peas, trimmed, thinly sliced lengthwise", "1 1/2 cups thinly sliced red onion", "3 tablespoons chopped fresh parsley"]

["Whisk vinegar, sugar, salt, and pepper in medium bowl to blend. Gradually whisk in oils. DO AHEAD:", "Place cabbage, radicchio, sugar snap peas, onion, and parsley in large bowl. Add dressing and toss to coat."]

www.epicurious.com/recipes/food/views/vegetable-slaw-357509

0Gathered

["rice vinegar", "sugar", "coarse kosher salt", "ground black pepper", "safflower oil", "Asian sesame oil", "green cabbage", "radicchio", "sugar snap peas", "red onion", "parsley"]

Boston Brown Bread Stuffing With Bacon And Tarragon

["1 1-pound can Boston brown bread, cut into 1/2-inch cubes", "1/2 pound soft Italian bread, crusts trimmed, cut into 1/2-inch cubes (about 4 cups)", "4 ounces bacon, cut crosswise into 1/2-inch strips", "1/4 cup (1/2 stick) butter", "3/4 cup chopped onion", "1/4 cup chopped fresh chives", "3 tablespoons chopped fresh tarragon", "1/2 teaspoon salt", "1/4 teaspoon ground black pepper", "1 1/2 cups low-salt chicken broth"]

["Preheat oven to 250\u00b0F. Divide all bread cubes between 2 rimmed baking sheets. Bake until bread is dry, about 1 1/2 hours. Transfer bread to large bowl.", "Saute bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Discard all but 1 tablespoon drippings from skillet. Add butter to drippings and melt over medium heat. Add onion; saute until soft, about 7 minutes. Add onion, chives, tarragon, salt, pepper, and reserved bacon to bowl with bread; toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.)", "Butter 9x9x2-inch baking dish. Add chicken broth to bread mixture and toss to moisten. Transfer stuffing to prepared dish.", "Cover stuffing with foil and bake 40 minutes (50 minutes if refrigerated). Uncover and bake until lightly browned on top, about 20 minutes longer."]

www.epicurious.com/recipes/food/views/boston-brown-bread-stuffing-with-bacon-and-tarragon-231094

0Gathered

["brown bread", "Italian bread", "bacon", "butter", "onion", "fresh chives", "tarragon", "salt", "ground black pepper", "low-salt"]

Orange-Scented Cranberry Sauce

["2 bags (12 ounces each) fresh or frozen cranberries", "1 1/2 cups sugar", "4 wide strips orange zest, plus 1 cup fresh orange juice", "Coarse salt and ground pepper"]

["In a medium saucepan, combine cranberries, sugar, orange zest, and 1/2 cup water; season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer and cook until thickened, 20 to 25 minutes. Remove from heat and stir in orange juice. (To store, refrigerate, up to 1 week. Bring to room temperature before serving.)"]

www.epicurious.com/recipes/member/views/orange-scented-cranberry-sauce-50109150

0Gathered

["cranberries", "sugar", "\u0095Coarse salt"]

Cornbread, Sausage, And Fennel Dressing

["8 cups 1/2\" cubes", "1 lb breakfast sausage, casings removed", "10 tbsp unsalted butter, divided, plus more", "1 medium fennel bulb, chopped, plus fronds", "4 celery stalks, chopped", "8 scallions, white and pale-green parts, sliced", "2 garlic cloves, finely chopped", "2 Bosc or Comice pears, peeled, chopped", "1/2 cup dry white wine (such as Sauvignon Blanc)", "2 tbsp finely chopped fresh flat-leaf parsley", "1 tbsp chopped fresh marjoram or oregano", "1 tbsp chopped fresh thyme", "1 tsp dried sage leaves", "2 cups (or more) chicken broth, divided", "Kosher salt", "freshly ground pepper", "3 large eggs, beaten to blend"]

["Preheat oven to 300\u00b0. Divide cornbread between 2 baking sheets. Bake, tossing occasionally, until brown in spots, 40-45 minutes.", "Meanwhile, cook sausage in a skillet over medium-high heat, breaking up with a spoon, until dark brown, 6-8 minutes. Using a slotted spoon, transfer sausage to a bowl; let cool.", "Reduce heat to medium and heat 8 tbsp butter in same skillet. Add fennel, celery, scallions, and garlic and cook, stirring, until vegetables are tender, about 15 minutes. Add pears and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, about 5 minutes.", "Increase oven temperature to 400\u00b0. Butter a 13\" x 9\" baking dish. Combine sausage, fennel mixture, parsley, marjoram, thyme, sage, and 1 1/2 cups broth in a large bowl. Add cornbread and toss; season with salt and pepper. Let sit 10 minutes, then add remaining 1/2 cup broth and toss, adding more broth if needed (bread should be moist but not soggy). Add eggs and mix gently to combine. Transfer dressing to prepared baking dish and dot with remaining 2 tbsp butter.", "Cover dressing with foil and bake until heated through, about 30 minutes. Remove foil and bake until top is golden and crisp, 20-30 minutes longer. Serve topped with fennel fronds."]

www.epicurious.com/recipes/food/views/cornbread-sausage-and-fennel-dressing-51256710

0Gathered

["cubes", "sausage", "butter", "fennel bulb", "celery stalks", "scallions", "garlic", "white wine", "parsley", "fresh marjoram", "thyme", "sage", "chicken broth", "Kosher salt", "freshly ground pepper", "eggs"]

Three Belles Rum Cake

["1 cup chopped pecans", "1 pkg yellow cake mix", "1 pkg instant vanilla pudding", "4 eggs", "1/2 cup cold water", "1/2 cup vegetable oil", "1/2 cup dk rum or substitute", "Glaze", "1/4 # butter", "1/4 cup water", "1 cup granulated sugar", "1/2 cup dk rum or substitute"]

["A. Grease and flour 10\" tube pan", "B. Sprinkle nuts over pan bottom", "C. Mix remaining ingredients, pour in batter, and bake 1 hr at 325F.", "D. Invert over plate and ice pick many holes over top, add glaze slowly.", "Glaze", "Melt butter, stir in water and sugar. Boil 5 min. Stir constantly. Stir in rum or substitute."]

www.epicurious.com/recipes/member/views/three-belles-rum-cake-1210988

0Gathered

["pecans", "cake mix", "vanilla pudding", "eggs", "cold water", "vegetable oil", "substitute", "# butter", "water", "sugar", "substitute"]

Churros

["1 3/4 cups all-purpose flour", "1/4 teaspoon salt", "2 tablespoons sugar", "1/4 cup olive oil or sunflower oil", "1 egg beaten", "Sugar and ground cinnamon for dusting", "Oil for deep frying"]

["Sift the flour, salt, and sugar onto a piece of paper. Heat 1 cup of water in a saucepan with the oil until it boils.", "", "Pour the flour mixture and beat with a wooden spoon until the mixture forms a stiff paste. Let cool for 2 minutes.", "", "Gradually beat the egg until smooth. Oil a large baking sheet. Sprinkle plenty of sugar on a plate and stir in a little cinnamon.", "", "Put the dough in a large pastry bag fitted with a 1/2 inch plain piping nozzle. Pipe the little coils or S shapes onto the baking sheet.", "", "Heat 2 inches of oil in a large pan to 336\u00b0F or until a little dough sizzles on the surface.", "", "Using an oiled metal spatula, lower several of the piped shapes into the oil and cook for about 2 minutes, until light golden.", "", "Drain on paper towels, then coat with the sugar and cinnamon mixture. Cook the remaining churros in the same way and serve immediately."]

www.epicurious.com/recipes/member/views/churros-1260317

0Gathered

["\u00be", "\u00bc", "sugar", "\u00bc", "egg", "Sugar"]

Cheddar & Chive Scones

["2 cups all-purpose flour", "1 tbsp. sugar", "1 tbsp. baking powder", "1.25 tsp. kosher salt", "1 stick unsalted butter, chilled and cut into 1/4 inch diced pieces", "2/3 cup heavy cream", "1 cup (4 oz.) grated Cheddar cheese", "1 tbsp. finely chopped chives"]

["1. Heat oven to 425* F. In a large bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender or 2 knives held in a crisscross fashion, cut in the butter until the mixture resembles coarse crumbs.", "", "2. Stir in 2/3 cup cream. Add cheddar and chives and use your hands to combine; the dough should be crumbly. Knead the dough a couple of times until it comes together. Gently pat into a ball, then flatten slightly into a 1\" thick disk. Transfer to a baking sheet.", "", "3. Slice into quarters and then cut each quarter in half. Bake for about 30 minutes or until golden."]

www.epicurious.com/recipes/member/views/cheddar-chive-scones-51106651

0Gathered

["flour", "sugar", "baking powder", "kosher salt", "unsalted butter", "heavy cream", "Cheddar cheese", "chives"]

Breakfast Burritos With Chorizo And Eggs

["12 ounces good quality fresh Mexican chorizo sausages, casings removed", "4 chopped green onions", "6 large eggs", "1 tablespoon olive oil", "4 9- to 10-inch-diameter flour tortillas", "2/3 cup (or more) grated Mexican four-cheese blend (3 to 4 ounces)", "1/2 cup (or more) chopped fresh cilantro", "1/2 cup purchased tomatillo salsa", "1 avocado, halved, pitted, peeled, sliced"]

["Saute chorizo in large nonstick skillet over medium-high heat until cooked through, breaking up, 5 to 6 minutes. Add onions; saute 30 seconds. Transfer to bowl; cover to keep warm. Wipe out skillet. Whisk eggs in medium bowl; sprinkle with salt and pepper. Add oil to same skillet; heat over medium heat. Add eggs; cook until softly scrambled. Remove from heat; cover to keep warm.", "Warm tortillas in another skillet until pliable, 20 seconds per side. Divide chorizo among tortillas. Top with cheese, eggs, cilantro, salsa, and avocado. Fold short sides in and bottom flap up; roll up tortillas."]

www.epicurious.com/recipes/food/views/breakfast-burritos-with-chorizo-and-eggs-364030

0Gathered

["chorizo sausages", "green onions", "eggs", "olive oil", "flour tortillas", "four-cheese", "fresh cilantro", "purchased tomatillo salsa", "avocado"]

Grain-Free, Sugar-Free Pumpkin Spice Muffins

["Makes 6 small muffins", "Ingredients", "1 cup pumpkin puree (unsweetened)", "1 cup almond flour", "1/2 cup Xylitol", "1 egg", "1 Tbsp. pumpkin spice", "1 tsp. pure vanilla extract", "1/4 tsp. baking powder", "pinch sea salt"]

["Directions", "", "Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with liners and set aside.", "", "In a large bowl, combine the pumpkin, xylitol, and egg. Beat until fluffy.", "", "Add in the remaining ingredients and stir until combined.", "", "Using a small spoon, spoon the batter into the muffin tins, about 2/3 way full.", "", "Bake for 25-30 minutes. Let cool for 10 minutes"]

www.epicurious.com/recipes/member/views/grain-free-sugar-free-pumpkin-spice-muffins-52903661

0Gathered

["muffins", "Ingredients", "pumpkin pur\u00e9e", "almond flour", "Xylitol", "baking powder", "salt"]

Beef Roll Up Appetizers

["10 thin sliced prepared roast beef", "1/4 cup plain cream cheese", "1 tbsp horseradish", "1/4 cup finely chopped red pepper", "jullienned cucumber"]

["Spread cream cheese over beef slice, put cucumber and red pepper on one end. Roll up. Slice into bite size pieces"]

www.epicurious.com/recipes/member/views/beef-roll-up-appetizers-50172610

0Gathered

["thin", "cream cheese", "horseradish", "red pepper", "cucumber"]

Beet And Fig Salad With Candied Pecans

["1/2 cup pecans", "2 tablespoons honey", "2 pounds small red beets", "1 1/2 cups extra virgin olive oil", "Maldon sea salt and freshly cracked black pepper", "Juice of 1 lemon", "4 to 6 cups arugula", "1 pint fresh Black Mission figs", "1/2 cup"]

["Preheat the oven to 335\u00b0F. In a small ovenproof saute pan, combine the pecans and honey and place in the oven. After 5 minutes, stir the pan to evenly coat the pecans with the now-melted honey. After another 5 minutes, stir again. After a final 5 minutes, remove the pan from the oven and empty the nuts out onto parchment paper, making sure to separate each nut so they don't stick together once cool.", "Preheat the oven to 375\u00b0F. Slice the tops off the beets and wash the beets thoroughly. Toss the beets with enough olive oil to coat (about 1/2 cup) and a pinch each of sea salt and pepper. Place in a shallow roasting pan, add about 1/4 inch water to the pan, and cover with foil. Roast until a small knife easily pierces a beet, 45 to 60 minutes. When cool enough to handle, use your hands and a towel to slide the peels off under cold running water. Cut the beets into wedges and toss them with half of the lemon juice, a pinch of sea salt, and 1/2 cup olive oil. Set aside.", "In a bowl, toss the arugula with a pinch of sea salt and the remaining lemon juice and olive oil and divide among four plates. Add the figs to the bowl that had the arugula and toss with whatever dressing is still in the bowl (give them a good stir to coat). Arrange the figs atop the arugula. Add the beets and pecans to the plates in the same manner and garnish with small dollops of labneh."]

www.epicurious.com/recipes/food/views/beet-and-fig-salad-with-candied-pecans

0Gathered

["pecans", "honey", "red beets", "extra virgin olive oil", "salt", "lemon", "arugula", "fresh Black"]

Spinach Salad With Roasted Vegetables And Spiced Chickpeas

["1 15 ounce can chickpeas, drained and rinsed", "2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes", "2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick", "8 tablespoons extra-virgin olive oil", "3/4 teaspoon kosher salt, more as needed", "Black pepper, as needed", "2 thyme sprigs", "1/2 teaspoon chili powder", "1/2 teaspoon ground cumin", "1 clove garlic, minced", "1/3 cup plain Greek yogurt", "2 teaspoons fresh lemon juice", "5 ounces spinach (6 cups)", "2 tablespoons thinly sliced shallot"]

["Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.", "Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.", "While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chili powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you've put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.", "Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.", "In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once."]

www.epicurious.com/recipes/member/views/spinach-salad-with-roasted-vegetables-and-spiced-chickpeas-52348301

0Gathered

["chickpeas", "sweet potatoes", "carrots", "extra-virgin olive oil", "kosher salt", "Black pepper", "thyme", "chili powder", "ground cumin", "clove garlic", "yogurt", "lemon juice", "spinach", "shallot"]

Jambalaya

["1 pound hot Italian Sausage links, cut into 1/2 inch slices", "1 medium Green Pepper, chopped", "1 medium Onion, chopped", "2 ribs Celery, chopped", "2 cups uncooked long grain rice", "2 tablespoons chopped garlic", "2 teaspoons Cajun Seasoning", "2 cups Chicken Broth", "1 can (14.5 oz) Crushed Tomatoes", "1 can (14.5 oz) Mexican Stewed Tomatoes", "1/2 pound pre-cooked frozen Chicken Strips, thawed and chopped", "1/2 cup chopped green onions"]

["Heat large saucepan over medium high heat. Add sausage, green pepper, onion, celery, and garlic. Saute until sausage is brown and onion is tender. Drain fat. Add rice and Cajun Seasoning. Saute until rice is golden, about 2-3 minutes.", "Add broth and tomatoes. Stir, and bring to a boil. Reduce heat, cover, and simmer about 15 minutes, until rice is almost done. Add chopped chicken and green onions. Simmer, covered until rice is completely done and remaining liquid is absorbed."]

www.epicurious.com/recipes/member/views/jambalaya-5b5240c7060de127148151b3

0Gathered

["Sausage", "Green Pepper", "Onion", "Celery", "long grain rice", "garlic", "Cajun Seasoning", "Chicken Broth", "Tomatoes", "Tomatoes", "Chicken", "green onions"]

Lemon-Herb Roasted Chicken

["8-10 pound fresh farm chicken", "1 whole lemon", "2-3 sprigs of fresh rosemary,", "1 tsp of dried savoury", "olive oil", "coarse salt,", "fresh grated black pepper (opt)", "2-3 tablespoons of fresh lemon juice"]

["Rinse chicken well inside and out. Sprinkle with 2-3 tablespoons of coarse salt and rub chicken inside the cavity and outside of chicken, and rinse well again. Pat chicken dry with paper towels. Pierce whole lemon about 10 times with a fork and place in cavity of chicken and add savoury and sprigs of fresh rosemary, saving one sprig for the outside of chicken. Generously rub chicken with olive oil and place on a rack in a roasting pan. Crumble last rosemary sprig and fresh grated pepper (if desired) and sprinkle over chicken.", "Place roasting pan with chicken into hot oven set @ 425oF for 5 min, then reduce temperature to 325oF for 2 hours or until juices run clear. Sprinkle chicken in last few minutes of cooking with 2 tablespoons of lemon juice and continue roasting until done. Remove chicken from the oven when the juices run clear and cover and let sit for 10-15 minutes before carving."]

www.epicurious.com/recipes/member/views/lemon-herb-roasted-chicken-50107200

0Gathered

["chicken", "lemon", "rosemary", "olive oil", "coarse salt", "black pepper", "lemon juice"]

Homemade Marshmallows

["Nonstick vegetable oil spray", "1 cup cold water, divided", "3 1/4-ounce envelopes unflavored gelatin", "2 cups sugar", "2/3 cup light corn syrup", "1/4 teaspoon salt", "2 teaspoons vanilla extract", "1/2 cup potato starch*", "1/2 cup powdered sugar"]

["Line 13x9x2-inch metal baking pan with foil.", "Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.", "Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240\u00b0F, about 8 minutes.", "With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.", "Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.", "Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture."]

www.epicurious.com/recipes/food/views/homemade-marshmallows-242701

0Gathered

["vegetable oil spray", "cold water", "unflavored gelatin", "sugar", "light corn syrup", "salt", "vanilla", "potato starch", "powdered sugar"]

Sauce For Cold Shrimp

["1 cup ketchup", "1 tbsp Dijon mustard", "1 tbsp vinegar", "2 tbsp butter", "1/3 cup chopped onion", "3 garlic cloves, finely chopped", "A pinch of cayenne pepper (or to taste)", "1/4 tsp paprika"]

["In a small saucepan over medium heat combine ketchup, mustard, and vinegar. Add butter, onion, and garlic. Once the butter is melted, add paprika and cayenne pepper. Once it starts to boil, reduce the heat to minimum and let it cook for 3 more minutes. Serve hot or cold with cold (or hot) previously cooked shrimp."]

www.epicurious.com/recipes/member/views/sauce-for-cold-shrimp-50067886

0Gathered

["ketchup", "mustard", "vinegar", "butter", "onion", "garlic", "cayenne pepper", "paprika"]

Shrimp Curry

["1 lb Shrimp", "1 cup sour cream", "1 can cream of shrimp soup", "curry powder, salt, pepper", "rice"]

["grill or saute shrimp", "combine soup, sour cream and seasonings over medium heat until hot. Add shrimp to warm", "cook rice"]

www.epicurious.com/recipes/member/views/shrimp-curry-52843011

0Gathered

["Shrimp", "sour cream", "cream of shrimp soup", "curry powder", "rice"]

Duck Purloo

["2 lb boneless Moulard duck breast halves*", "4 cups reduced-sodium chicken broth (32 fl oz)", "1 (1-lb) package bulk breakfast sausage (not links)", "1/2 lb kielbasa (not low-fat), cut into 1/4-inch pieces", "1/2 teaspoon black pepper", "1/4 teaspoon dried hot red pepper flakes", "2 large onions, chopped (4 cups)", "1 yellow bell pepper, chopped (2 cups)", "1 red bell pepper, chopped (2 cups)", "3 oz fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick", "1 fresh habanero or Scotch bonnet chile, minced", "1/2 teaspoon salt", "1 1/2 cups long-grain white rice", "2 tablespoons fresh flat-leaf parsley, chopped"]

["Put duck breasts, skin sides up, in a 6 to 8-quart heavy pot and add broth. Bring just to a boil over high heat, then reduce heat to low and simmer, covered, until very tender when pierced with a fork, 2 to 3 hours. Transfer duck to a bowl with a slotted spoon, then, when cool enough to handle, remove and discard skin and shred meat with 2 forks. Skim off and discard fat from broth and return shredded duck to pot.", "While duck cooks, crumble breakfast sausage into a deep 12-inch heavy skillet and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes. Add kielbasa, 1/4 teaspoon pepper, and red pepper flakes and cook, stirring occasionally, about 5 minutes. Skim off all but about 2 tablespoons fat and discard it.", "Add onions and bell peppers to sausage mixture and increase heat to high, then cook, stirring occasionally, until onions are softened, about 10 minutes. Add mushrooms and cook, stirring, until softened, about 3 minutes. Transfer sausage mixture to a large bowl. Cool to room temperature, then chill, covered, until duck is finished cooking.", "Return sausage mixture to pot with duck meat and add remaining 1/4 teaspoon pepper, habanero chile, and salt. Stir in rice and bring liquid to a rolling boil over high heat, then reduce heat and simmer, covered, stirring occasionally, until rice is tender and moist but not soggy, about 20 minutes. Remove from heat and let stand, covered, 15 minutes. Stir in parsley and season with salt and pepper.", "*Available at dartagnan.com."]

www.epicurious.com/recipes/food/views/duck-purloo-233250

0Gathered

["duck breast halves", "chicken broth", "sausage", "kielbasa", "black pepper", "onions", "yellow bell pepper", "red bell pepper", "shiitake mushrooms", "fresh habanero", "salt", "long-grain white rice", "parsley"]

Parmesan Breaded Pork Chops

["1 egg", "1/4 tsp. pepper", "1 tbsp. oil", "1 tsp. salt", "1/3 cup dry bread crumbs", "1/3 cup parmesan"]

["Dip chops in combo of egg, salt and pepper. Then dip in combo of cheese and crumbs. Brown chops in oil and bake at 350 degrees for 35 minutes."]

www.epicurious.com/recipes/member/views/parmesan-breaded-pork-chops-1251961

0Gathered

["egg", "pepper", "oil", "salt", "bread crumbs", "parmesan"]

Rosemary And Cranberry Soda Bread

["450g (1lb) plain flour, plus extra for dusting", "1 tsp bread soda", "1 tsp salt", "100g (4oz) dried cranberries", "4 fresh rosemary sprigs, leaves stripped and finely chopped", "350ml (12fl oz) buttermilk, plus a little extra if necessary", "butter, to serve"]

["Preheat the oven to 220\u00b0C (425\u00b0F/gas mark 7).", "Sift the flour, bread soda and salt into a bowl. Stir the cranberries and rosemary through and make a well in the centre. Add the buttermilk and using a large spoon, mix gently and quickly until you have achieved a nice soft dough. Add a little bit more buttermilk if necessary, until the dough binds together without being sloppy.", "Knead the dough very lightly on a lightly floured surface and then shape into a round that is roughly 15cm (6in) in size. Place on a non-stick baking sheet and cut a deep cross in the top.", "Bake for 15 minutes, then reduce the temperature to 200\u00b0C (400\u00b0F/gas mark 6) and bake for another 20-25 minutes, until the loaf is evenly golden and crusty. To check that the bread is properly cooked, tap the base - it should sound hollow. If it doesn't, return it to the oven for another 5 minutes.", "Transfer the cooked soda bread to a wire rack and leave to cool for about 20 minutes. This bread is best eaten while it's still warm.", "To serve, place the soda bread on a breadboard and cut into slices at the table. Have a dish of butter to hand for spreading."]

www.epicurious.com/recipes/food/views/rosemary-and-cranberry-soda-bread-51229620

0Gathered

["flour", "bread soda", "salt", "cranberries", "rosemary sprigs", "buttermilk", "butter"]