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Gluten Free Dutch Babies Or Puff Pancakes

["6 eggs", "1 1/2 cup milk", "1 1/2 tsp vanilla", "1/2 cup rice flour", "1/2 cup sorghum flour", "1/4 cup chickpea flour", "1/4 cup tapioca flour", "2 tbs sugar", "1/2 tsp xanthan gum", "1/2 tsp salt", "1/4 cup butter", "apple topping:", "1 baking apple, peeled and thinly sliced", "3 tsp sugar", "1/4 + tsp cinnamon", "pinch of cloves", "pinch of allspice"]

["Place peeled and thinly slice apple in a large bowl. Toss with sugar, cinnamon, cloves and allspice, set aside.", "", "Put butter in a 9x11 baking dish, place dish into oven. Preheat the oven to 425 degrees. Be careful not to burn the butter.", "", "Mix all dry ingredients and set aside. Beat eggs, milk and vanilla with an electric mixer. Slowly add in the dry ingredients. Mix thoroughly.", "", "When oven is heated and butter is melted, remove pan and pour batter into the buttered pan. Do not mix. Place sliced apples on top of batter. Return pan to oven and cook for 20 minutes or until the sides of the dish stop rising (the edges with be a nice golden to dark brown color). Let it cool for a minute or two. Slice and serve warm with your favorite toppings. Enjoy."]

www.epicurious.com/recipes/member/views/gluten-free-dutch-babies-or-puff-pancakes-50001179

0Gathered

["eggs", "milk", "vanilla", "rice flour", "sorghum flour", "\u00bc", "\u00bc", "sugar", "xanthan gum", "salt", "\u00bc", "apple topping", "baking apple", "sugar", "\u00bc +", "cloves", "allspice"]

Grilled Chicken Skewers

["Juice of 1 lemon", "Juice of 1 lime", "1 tablespoon olive oil", "1 teaspoon minced garlic", "1/2 teaspoon dried thyme", "1/2 pound boneless chicken breast, cut in 1-inch cubes", "1 large zucchini, sliced in 1/2-inch rounds", "1 large pineapple, cut in 1-inch chunks", "8 ounces button mushrooms, stems removed", "1/2 red onion, cut in 1-inch chunks", "12 (8- to 12-inch) wooden skewers soaked in water for 30 minutes"]

["Combine the marinade ingredients in a medium-size bowl, add the chicken cubes, and refrigerate for 1 hour.", "Preheat the oven to 350\u00b0F.", "Remove the chicken cubes from the marinade. Thread the meat, fruit, and vegetables on the skewers, placing one chicken cube between each vegetable or fruit piece. Discard the marinade.", "Place the skewers on a rimmed baking sheet and bake for 12 minutes on each side.", "Preheat the broiler.", "Broil for 3 minutes on each side until cooked through and vegetables are slightly brown.", "Alternatively, you can grill the skewers 5 to 10 minutes on each side, until cooked through."]

www.epicurious.com/recipes/food/views/grilled-chicken-skewers-with-pineapple-and-mushrooms

0Gathered

["lemon", "lime", "olive oil", "garlic", "thyme", "chicken breast", "zucchini", "pineapple", "button mushrooms", "red onion", "water"]

Mixed Nut Toffee Brittle

["2 Cups Assorted Chopped Nuts-Toasted ( I used almonds and peanuts)", "1/4 Cup water", "2 Cups Granulated Sugar", "4 ounces Butter ( one stick unsalted)", "1/2 Cup King Syrup ( can substitute dark corn syrup)", "pinch kosher salt", "1 1/4 Teaspoon Baking Soda"]

["In medium saucepan mix sugar and water.Heat on medium heat. Add butter and King Syrup. Cook till 295 degrees using a candy thermometer. Remove from heat add nuts stirring with a silicon spatula. Add baking soda ( it will bubble up) , stir quickly and pour onto a baking sheet with a silicon pad . Spread quickly and sprinkle with kosher salt."]

www.epicurious.com/recipes/member/views/mixed-nut-toffee-brittle-50079164

0Gathered

["peanuts", "water", "Sugar", "Butter", "King Syrup", "kosher salt", "Baking Soda"]

Black Velvet

["6 ounces chilled stout", "6 ounces chilled champagne"]

["Pour the stout slowly into a tall glass, and then simply add the champagne."]

www.epicurious.com/recipes/food/views/black-velvet-200093

0Gathered

["stout", "champagne"]

Grilled Pizzette

["6 ounce portion of pizza dough", "8 heaping teaspoons oven dried tomatoes (see below)", "1/2 cup mozzarella, diced small", "1 teaspoon extra virgin olive oil", "2 tablespoons grated cheese, such as asiago, grana, or pecorino", "1 teaspoon chopped basil", "1 teaspoon chile oil", "Oven Dried Tomatoes:", "8 plum tomatoes, halved", "2 tablespoons chopped garlic", "1 tablespoon chopped parsley", "1 tablespoon chopped basil", "1 teaspoon chopped thyme", "1 teaspoon crushed red pepper", "1/4 cup extra virgin olive oil, plus 2 tablespoons", "Juice and zest of 1 lemon"]

["1. Preheat oven to 200 degrees. Toss tomatoes with garlic, parsley, basil, thyme, red pepper, 1/4 cup olive oil, lemon zest and juice.", "", "2. Place a wire rack on a sheet pan. Put tomato halves on rack. Pour whatever is left in the bowl over the tomatoes. Bake for 3-4 hours. Let cool. Peel off skins & chop tomatoes. Add 2 tablespoons olive oil & salt to taste. Store in refrigerator for up to 7 days.", "", "3. Preheat oven to 450 degrees.", "4. Place floured, rolled out dough on hot grill. Grill about 30 seconds or until it begins to bubble and has a nice grill char and turn. Grill for 15 seconds longer & remove.", "5. Brush grilled dough with extra virgin olive oil & top with tomatoes.", "6. Evenly distribute mozarella cheese over pizza. Place in oven for 3-4 minutes or until cheese melts.", "7. Remove from oven, cut and garnish with grated cheese, basil & chile oil."]

www.epicurious.com/recipes/member/views/grilled-pizzette-50056307

0Gathered

["portion", "tomatoes", "mozzarella", "extra virgin olive oil", "grated cheese", "basil", "chile oil", "Tomatoes", "tomatoes", "garlic", "parsley", "basil", "thyme", "red pepper", "extra virgin olive oil", "lemon"]

Chunky Texas Red Chili

["4 tsp olive oil", "1 small fresh chorizo sausage (3 oz) removed from its casing (optional)", "1 3/4 lb boneless beef sirloin (choose the most marbled) or boneless skinless chicken thighs cut into 1/2 chunks", "1 medium onion, coarsely chopped", "3 garlic cloves, thinly sliced", "1/4 cup ancho chili powder", "2 tsp dried oregano", "1/4 cup tomato paste", "1 tbsp red-wine vinegar", "1 tsp coarse salt", "2 tbsp cornmeal"]

["1. In a 5-quart pot, heat 2 tsp of the oil on medium. Add chorizo and cook until it has rendered it's fat. Remove it to a bowl with a slotted spoon.", "", "2. Working in 2 batches, add the meat to the pot and cook until browned, about 5 minutes per batch. Transfer with a slotted spoon to the bowl with the chorizo.", "", "3. Add the onion, garlic, and remaining 2 tsp of oil and cook, stirring frequently until the onion is tender, about 7 minutes. Stir in the chili powder and oregano, and cook 1 minute. Stir in the tomato paste and vinegar.", "", "4. Return the meat to the pot along with 1 1/4 cups of water and the salt, and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until meat is tender, about 1 hr. Stir in the corn meal and simmer until lightly thickened, about 5 minutes."]

www.epicurious.com/recipes/member/views/chunky-texas-red-chili-50170449

0Gathered

["olive oil", "sausage", "beef sirloin", "onion", "garlic", "ancho chili powder", "oregano", "tomato paste", "red-wine vinegar", "salt", "cornmeal"]

Braised Beef Brisket

["3 tablespoons canola oil", "1 (2-pounds) piece beef brisket (preferably second-cut)", "2 large white onions, chopped", "4 medium carrots, cut into 1-inch pieces", "4 celery ribs, cut into 1-inch pieces", "6 garlic cloves", "1/4 cup cider vinegar", "1 cup chicken stock or reduced-sodium chicken broth", "1 (28-ounces) can crushed tomatoes"]

["Preheat oven to 350\u00b0F with rack in lower third.", "Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.", "Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours."]

www.epicurious.com/recipes/food/views/braised-beef-brisket-355532

0Gathered

["canola oil", "beef brisket", "white onions", "carrots", "celery", "garlic", "cider vinegar", "chicken", "tomatoes"]

Stir-Fried Spicy Asparagus

["1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)", "1 tablespoons vegetable oil", "1 pinch Salt and pepper", "3 cloves garlic cloves, minced", "1 tablespoon grated ginger", "1 piece serrano or other fresh hot chile, finely chopped", "1 pinch A large handful of basil, mint and cilantro leaves"]

["Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths", "In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.", "Transfer to a serving platter and scatter leaves on top. Serve immediately."]

www.epicurious.com/recipes/member/views/stir-fried-spicy-asparagus-5aff09a2ad4abb0ff724389a

0Gathered

["pencil-thin", "vegetable oil", "Salt", "garlic", "ginger", "serrano", "handful of basil"]

Spaghetti And Meatball Soup

["3 teaspoons GArlic (minced)", "1/2 cup Panko Breadcrumbs", "1/2 cup Parsley (chopped)", "1 Red Onion (diced)", "1 Egg", "1 1/2 teaspoons Italian Seasoning", "1/4 teaspoon Salt", "1/8 teaspoon Pepper", "1 pound Ground Beef", "1 tablespoon Olive Oil", "1/2 pound Spaghetti", "3 cups Chicken Broth", "3 cups Crushed Tomatoes"]

["1. Preheat oven to 400 degrees F.", "2. Line rimmed sheet pan with parchment paper or use a casserole dish.", "3. n a large mixing bowl add 2 garlic cloves, breadcrumbs, parsley, onion, egg, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until combined and add ground beef; mix by hand until just incorporated.", "4. Form 1\" meatballs and place in a single layer on sheet pan. Meatballs should be touching. Drizzle with olive oil and bake 20 minutes.", "5. Meanwhile bring a large stock pot of water to a boil and season generously with salt. Cook pasta according to al dente package directions.", "6. Drain in colander and rinse with water; set aside.", "7. Return pot to stove over medium heat and add 1 tablespoon olive oil, remaining Italian seasoning, and remaining garlic; saute for 2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in broth and crushed tomatoes and bring to a boil; simmer 5 to 8 minutes."]

www.epicurious.com/recipes/member/views/spaghetti-and-meatball-soup-5825db0b686424b26907c844

0Gathered

["GArlic", "Breadcrumbs", "Parsley", "Red Onion", "Egg", "Italian Seasoning", "Salt", "Pepper", "Ground Beef", "Olive Oil", "Chicken Broth", "Tomatoes"]

Chocolate Cherry Brownie Bites

["Bites", "10 Tablespoons Unsalted Butter", "1 1/4 Cup Sugar", "3 oz Bittersweet Chocolate, chopped", "1/2 Teaspoon salt", "1/2 Teaspoon vanilla extract", "2 Eggs", "2/3 Cup Cocoa Powder", "1/2 Cup Flour", "Jar of Maraschino Cherries with Stems Drained (need 24 with stems) with reserved juice", "Frosting", "4 oz Bittersweet or Semisweet Chocolate (chips or chopped)", "1/4 Cup Sweetened Condensed Milk", "2-3 Teaspoons Reserved Cherry Juice"]

["Bites:", "", "In a heat-safe bowl set over simmering water (or double boiler), melt butter with sugar, chocolate and salt, whisk until combined. Remove from heat and allow to cool slightly. Whisk in vanilla. Whisk in eggs, one at a time. Whisk in Cocoa Powder and Flour until combined. Chill dough slightly in the refrigerator (30-45 mins).", "", "Heat oven to 325 degrees, and generously grease 24 mini muffin tins. Fill each muffin tin halfway with dough. Place one cherry in each tin, pressing down slightly (but not to the bottom). Top each with a little more dough so that cherry is completely covered and the stem sticks out from the top.", "", "Bake 15-20 minutes. Cool in tins for 5-10 minutes, then remove to wire rack to cool completely.", "", "Frosting:", "In small saucepan, gently melt chocolate with sweetened condensed milk. Add enough cherry juice to be spreadable."]

www.epicurious.com/recipes/member/views/chocolate-cherry-brownie-bites-50112713

0Gathered

["Bites", "Butter", "Sugar", "Bittersweet Chocolate", "salt", "vanilla", "Eggs", "Cocoa", "Flour", "Maraschino Cherries", "Frosting", "Milk"]

Siracha Meatloaf

["1 1/4 cups Ketchup", "1/4 cup Siracha", "1/2 cup Onion [chopped]", "1/2 cup Carrots [chopped]", "1/2 cup Celery [chopped]", "3/4 cup Parsley", "2 teaspoons Garlic [minced]", "1/2 teaspoon Salt", "1/4 teaspoon Pepper", "3/4 cup Panko Bread crumbs", "1 Egg [beaten]", "1 pound Ground Beef", "1 pound Ground Pork", "6 Lettuce leafs", "1 Large Tomato [sliced]", "1 Red Onion [sliced]", "8 slices Crusty Country Bread"]

["1. Preheat oven to 375\u00b0 and line a sheet pan with parchment paper. In a small bowl, mix together ketchup and Sriracha and set aside", "2. In the bowl of a food processor add onion, carrot, celery, parsley and garlic. Pulse until combined, then transfer to a large mixing bowl. Add salt, pepper, panko and egg and mix together with a spoon. Add meat and 1/2 cup Sriracha-ketchup sauce, then mix by hand until just incorporated", "3. Divide meatloaf into 4 equal parts. Shape each into a rectangle about 1\" high and place on parchment paper. Spread 1 tablespoon sauce on each piece using back of a spoon or a brush, then bake for 20 minutes.", "4. Assemble sandwiches by layering lettuce, tomato, onion and meatloaf between 2 pieces of bread. Serve with remaining sauce."]

www.epicurious.com/recipes/member/views/siracha-meatloaf-5ab44f2b2133066cf9403f85

0Gathered

["Ketchup", "Onion", "Carrots", "Celery", "Parsley", "Garlic", "Salt", "Pepper", "Bread crumbs", "Egg", "Ground Beef", "Ground Pork", "leafs", "Tomato [sliced]", "Red Onion", "Crusty"]

Tempeh Chili W/ Beans

["2 package (8 oz) tempeh", "1 large yellow onion, chopped", "1 green bell pepper, chopped", "1 large carrot, diced small", "3 cloves garlic", "1 Tablespoon olive oil + 2 teaspoons", "2 teaspoons soy sauce", "5 tablespoons chili powder (the fresher the better--buy it new)", "2 teaspoons cumin", "2 teaspoons fresh oregano, chopped (or 1/2 teaspoon dried)", "1 1/2 teaspoons salt", "Couple of generous dashes fresh black pepper", "2 15 oz cans kidney beans, drained", "15 oz can pinto beans, drained", "1 bottle good dark beer (I use Negra Modelo)", "18 oz can diced tomatoes", "3 tablespoons tomato paste", "1 1/2 cups water or veg broth", "2 teaspoons pure maple syrup", "Juice of 1/2 a lemon", "Handful fresh cilantro, chopped (about a cup, lightly packed)"]

["In a large pot, cook onions and green bell pepper over med-high heat, until tender and a little brown (15-20 minutes) stirring occasionally.", "", "While the onions etc are cooking, put tempeh in a large frying pan and fill with water until it is almost covered. Add 2 teaspoons soy sauce and let simmer over high heat for 15 minutes or until water is absorbed, stirring occasionally. When water is mostly absorbed, mash tempeh with a fork, so it's crumbly but still chunky. Lower heat to medium and add 2 teaspoons olive oil , saute for 15 more minutes (or longer).", "", "Add garlic to the onion saute then add salt and spices (except cilantro, you add that last) and saute a minute more. Add beer and stir. Add tomato sauce, tomato paste, beans and water. Add the tempeh as well. Lower heat to medium, stir it up and cover for 30 minutes, stirring occasionally. Uncover and cook 30 more minutes stirring occasionally. Add maple syrup, lemon juice and stir it up. This can cook for as long or short as you'd like. The longer it cooks, the more the flavors absorb, add more cumin & chili powder to taste. Add cilantro as garnish and serve!", "very good with corn bread and you can sprinkle cheese, chopped chives or sour cream if you want."]

www.epicurious.com/recipes/member/views/tempeh-chili-w-beans-1255430

0Gathered

["yellow onion", "green bell pepper", "carrot", "garlic", "olive oil +", "soy sauce", "chili powder", "cumin", "fresh oregano", "salt", "Couple", "kidney beans", "pinto beans", "tomatoes", "tomato paste", "water", "maple syrup", "Handful fresh cilantro"]

Grilled Vegetables

["The marinade: 1 cup of canola oil", "two tablespoons of dried basil leaf. One tablespoon of fresh chopped garlic and 1/4 cup of soy sauce. 1/4 lb. of whole small or medium button mushrooms", "One medium summer squash and one zuchinne cut on a quarter inch bias."]

["Mix vegetables with marinade for one minute and grill creating marks for your presentation. Serve as a side especially with t-bone steak. yum."]

www.epicurious.com/recipes/member/views/grilled-vegetables-1204429

0Gathered

["marinade", "basil leaf", "zuchinne"]

Hash Brown Potato Casserole

["1 (24-ounce) package frozen hash brown potatoes with onions and peppers, thawed", "1 (10 3/4-ounce) can cream of mushrooms soup, undiluted", "1 ( 2-ounce) jar diced pimiento, drained", "2/3 cup milk", "1/2 cup low-fat sour cream", "1/2 teaspoon salt", "2 cloves garlic, minced", "Vegetable cooking spray", "1/2 cup soft whole wheat breadcrumbs, toasted"]

["1) Combine first 7 ingredients in a medium bowl, stirring well. Spoon potato mixture into and 8-inch square baking dish coated with cooking.", "", "2) Sprinkle breadcrumbs over top of potato mixture; bake at 350 degrees for 45 to 50 minutes or until bubbly. If desired, sprinkle top of casserole with chopped sweet red pepper and green onions after baking."]

www.epicurious.com/recipes/member/views/hash-brown-potato-casserole-52432311

0Gathered

["potatoes", "cream of mushrooms soup", "pimiento", "milk", "low-fat sour cream", "salt", "garlic", "Vegetable cooking spray", "whole wheat breadcrumbs"]

Sea Scallops With Roasted Red Pepper Sauce

["2 red bell peppers", "1 tablespoon unsalted butter", "1/2 teaspoon minced garlic", "2 cups heavy (whipping) cream", "1/2 teaspoon salt", "Pinch of freshly ground black pepper", "2 tablespoons virgin olive oil", "8 large sea scallops", "4 sprigs flat-leaf parsley or cilantro"]

["Roast the peppers in a 400 F oven until very dark. Place in a closed paper bag for 15 minutes. Peel the peppers and remove the seeds and ribs. PurEe in a blender or food processor until very smooth. Put the pepper purEe, butter and garlic into a hot medium saucepan and cook for 3 minutes. Add the cream and cook to reduce the sauce for 3 minutes. Add the salt and pepper and keep warm.", "", "In a large sautE pan or skillet, heat the olive oil until almost smoking. Add the scallops and cook on one side for 2 minutes; turn and cook for 2 minutes more.", "", "To serve: Transfer 2 scallops to each serving plate and spoon pepper sauce over them. Garnish each with a sprig of parsley or cilantro."]

www.epicurious.com/recipes/member/views/sea-scallops-with-roasted-red-pepper-sauce-1246533

0Gathered

["red bell peppers", "unsalted butter", "garlic", "heavy", "salt", "ground black pepper", "virgin olive oil", "scallops", "parsley"]

Linguine With Scampi

["3/4 C butter or olive oil mix", "1 lb uncooked shrimp, peeled and deveined", "4 lg garlic cloves, chopped", "1/2 t red pepper flakes", "zest and juice of nearly 1 whole lemon", "3 T parsley, chopped", "1/4 C white wine", "1 lb linguine"]

["1. Heat butter in a large skillet over medium-low heat until melted.", "2. Add wine and bring to a simmer.", "3. Add shrimp and toss to coat.", "4. Add everything else and cook until shrimp are pink.", "5. Serve over cooked linguine"]

www.epicurious.com/recipes/member/views/linguine-with-scampi-52401541

0Gathered

["butter", "shrimp", "garlic", "red pepper", "lemon", "T", "white wine", "linguine"]

Clams In Broth

["1 cup extra-virgin olive oil, plus extra for bread", "2 1/2 garlic cloves, thinly sliced", "2 teaspoons kosher salt", "1/4 teaspoon freshly ground black pepper", "1 1/2 teaspoons red pepper flakes", "6 pounds small (less than 2 inches wide) hard-shelled clams such as littlenecks or cockles, scrubbed", "1 1/4 cup white wine", "1 tablespoon fresh thyme leaves", "2 loaves rustic Italian bread, sliced into 1-inch-thick pieces", "1/2 cup extra-virgin olive oil", "1/4 cup fresh Italian flat-leaf parsley, coarsely chopped"]

["In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking. Add garlic and saute until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and saute until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes.", "Preheat grill (high heat).", "Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.) Keep warm.", "When clams are cooked, stir in parsley. Serve clams with grilled bread."]

www.epicurious.com/recipes/food/views/clams-in-broth-235713

0Gathered

["extra-virgin olive oil", "garlic", "kosher salt", "freshly ground black pepper", "red pepper", "inches wide", "white wine", "thyme", "loaves rustic", "extra-virgin olive oil", "fresh Italian"]

Individual Raspberry Chocolate Molten Cakes

["Bittersweet chocolate: 1 cup", "Unsalted butter: 6 Tablespoons", "Sugar: 1/4 cup", "Eggs: 2", "All-purpose flour: 1/4 cup", "Raspberries: 8", "Vanilla ice-cream: optional"]

["Preheat the oven to 400 degrees F. In the top of a double boiler or in the microwave on medium heat, combine chocolate, butter and sugar until just about melted. Slowly add eggs and whisk until well combined. Add flour and mix again. Lightly grease four 4-ounce disposable aluminum cups or ramekins with baking spray. Distribute batter among the four molds tucking two raspberries into the middle of each. Subsequently place molds on a baking sheet. Bake for 10 to 12 minutes. Do not overbake - insides should be soft and pudding like. Invert molds onto a plate and serve with vanilla ice cream and a few extra raspberries (if desired). Should be served immediately."]

www.epicurious.com/recipes/member/views/individual-raspberry-chocolate-molten-cakes-1211044

0Gathered

["Bittersweet chocolate", "butter", "Sugar", "Eggs", "flour", "Raspberries", "Vanilla ice-cream"]

Parsnip Risotto With Pancetta And Sage

["Kosher salt", "1-1/2 lb. medium parsnips, peeled, cored, and cut into medium dice (2-1/2 cups)", "1/4 cup extra-virgin olive oil", "Freshly ground black pepper", "3 oz. thinly sliced pancetta, cut into 1/2-inch-wide strips (about 1 cup)", "3 Tbs. roughly chopped fresh sage", "3 medium cloves garlic, roughly chopped", "1 medium yellow onion, cut into small dice", "2 cups arborio rice", "Pinch of crumbled saffron (optional)", "6 cups lower-salt chicken broth", "1/2 cup dry white wine", "2 Tbs. unsalted butter", "2 oz. freshly grated Parmigiano-Reggiano; more for serving"]

["Bring a large pot of lightly salted water to a boil. Add the parsnips and boil until firm-tender, 3 to 5 minutes. Drain and spread on a rimmed baking sheet to cool to room temperature.", "", "Heat 2 Tbs. of the olive oil in a large cast-iron skillet over medium-high heat. Add the parsnips, a pinch of salt, and a few grinds of pepper and cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the pancetta and cook until sizzling and crisp, about 2 minutes. Add the sage and garlic and cook, stirring frequently, until the garlic is fragrant and the sage is starting to crisp, about 2 minutes more. Set aside.", "", "Heat the remaining 2 Tbs. olive oil in an 11- to 12-inch straight-sided saute pan over medium-high heat. Add the onion, a small pinch of salt, and a few grinds of pepper and cook, stirring occasionally, until beginning to soften, about 5 minutes.", "", "Add the rice, 2 tsp. salt, and the saffron (if using), stirring well to coat. Add 2 cups of the broth and the wine; simmer, stirring, until the liquid is completely absorbed, 3 to 4 minutes. Continue adding the broth in 1 cup increments, stirring and adjusting the heat to maintain a brisk simmer and letting each addition be almost absorbed before adding the next. The risotto is done when the rice is nearly but not fully tender (al dente) and still a little soupy (this usually takes 14 to 16 minutes after the first addition of liquid). You may not use all the broth, but you should use at least 4 cups.", "", "Fold the parsnip mixture into the risotto. Add the butter and Parmigiano and stir gently to incorporate. Season to taste with salt and pepper. Serve sprinkled with more grated Parmigiano."]

www.epicurious.com/recipes/member/views/parsnip-risotto-with-pancetta-and-sage-50055662

0Gathered

["Kosher salt", "parsnips", "extra-virgin olive oil", "Freshly ground black pepper", "pancetta", "fresh sage", "garlic", "yellow onion", "arborio rice", "saffron", "lower-salt", "white wine", "butter"]

Lemon Tofu-Phyllo Pie With Winter Greens

["TOFU:", "1 pound extra firm tofu", "zest of 1 lemon", "1/3 cup fresh lemon juice", "1/4 cup olive oil", "3 tablespoons chopped fresh dill", "3 garlic cloves, mashed", "pinch of red pepper flakes", "sea salt", "VEGETABLES:", "1 1/2 pounds collard green, kale or other leafy green", "2 tablespoons olive oil", "1 1/2 cup onion, thinly sliced", "12 ounces crimini mushrooms, thinly sliced", "1/3 cup sun-dried tomatoes, thinly sliced", "8 tablespoons butter", "8 ounce package phyllo, thawed", "paprika for dusting"]

["TOFU:", "1. Mash the tofu in a bowl.", "2. Add rest of ingredients, stir until combined and set aside.", "", "VEGETABLES:", "1. Steam greens for 3-4 minutes, until they turn a bright green. Drain, and set aside to cool.", "2. In a large skillet, heat oil over medium-high heat. Add the onions, cook until browned, 3-4 minutes.", "3. Add mushrooms and season with salt and pepper. Increase heat and cook, stirring until mushrooms caramelize, about 5 minutes.", "4. Stir in greens and tomatoes. Remove from heat.", "", "TO ASSEMBLE PIE:", "1. Brush a 10 inch spring form pan or pie dish with butter. Place 5 sheets of phyllo down, brushing with butter between each layer. The extra pieces that hang over can be trimmed off at the end, or folded over.", "2. Spread the vegetable layer, and cover with 2 more phyllo sheets, buttered in between.", "3. Spread the tofu layer and top with 8-10 more phyllo layers, again, brushing with butter between each layer.", "4. Brush top with butter. Lightly score top into 6 slices, taking care to only cut phyllo layer. Sprinkle with paprika.", "5. Bake until browned, about 35 minutes. Let cool for 5 minutes before serving."]

www.epicurious.com/recipes/member/views/lemon-tofu-phyllo-pie-with-winter-greens-51959641

0Gathered

["lemon juice", "olive oil", "dill", "garlic", "red pepper", "salt", "collard green", "olive oil", "onion", "crimini mushrooms", "tomatoes", "butter", "phyllo", "paprika"]

Raised Dumplings

["1 cup of milk", "2 eggs", "1 teaspoon salt", "1/2 package yeast, dissolved in a little lukewarm water Enough flour to make a stiff dough"]

["Mix all ingredients in a bowl until well mixed. Cover and let rise in warm place about one hour until double. Punch down; form into two or three balls, place on floured board and let rise until double (about 1/2 hour). Drop into a deep pot of boiling water with a lid that seals well. Boil rapidly for about 30 minutes. Cut by wrapping a string around the dumpling and pulling it through."]

www.epicurious.com/recipes/member/views/raised-dumplings-1242335

0Gathered

["milk", "eggs", "salt", "yeast"]

Baked Rice

["1/2 cup wild rice", "1/2 cup brown rice", "1/2cup white long grain rice", "1 onion, sliced", "3 tbsps butter or margarine", "3 cups chicken broth", "2 tbsps dried tarragon"]

["Preheat oven to 350F.", "In a medium size pan, cook the wild and brown rice in water until half cooked through. Drain.", "Meanwhile, remove the skin from the onion and cut in half lenght wise, then slice.", "Saute the onion in the butter until soft. Add the all the rice and saute until opaque. Add the chicken broth and cook until bubbling. Add the tarragon and stir. Remove from burner, cover tightly and place in the oven. Bake for about 25 minutes. When done, remove cover and fluff the rice with a fork and serve with the main dish.", "You can substitute the tarragon with any herb of your choice, or add shredded Parmesan cheese to the rice after it is finished baking."]

www.epicurious.com/recipes/member/views/baked-rice-50085757

0Gathered

["wild rice", "brown rice", "rice", "onion", "butter", "chicken broth", "tarragon"]

Radicchio Salad With Pickled Grapes And Goat Cheese

["1/2 cup unseasoned rice vinegar", "2 tablespoons sugar", "2 star anise pods", "1/2 teaspoon fennel seeds, chopped", "1/4 teaspoon crushed red pepper flakes", "2 teaspoons kosher salt, plus more", "3 tablespoons fresh orange juice, divided", "1 cup seedless black grapes, halved if large", "8 cups torn or sliced Treviso and/or Chioggia radicchio", "2 tablespoons olive oil", "Freshly ground black pepper", "1/3 cup unsalted, roasted almonds, chopped", "2 ounces aged goat cheese, crumbled (about 1/3 cup)"]

["Combine vinegar, sugar, star anise, fennel seeds, red pepper flakes, 2 teaspoons salt, 2 tablespoons orange juice, and 1/4 cup water in a medium bowl or glass jar; stir (or cover and shake) until sugar and salt dissolve. Add grapes and let sit at room temperature at least 30 minutes.", "Toss radicchio in a large bowl with oil, 3 tablespoons strained pickling liquid, and remaining 1 tablespoon orange juice; season with salt and pepper. Transfer to a platter and scatter drained pickled grapes, almonds, and goat cheese over top.", "Grapes can be pickled 3 days ahead. Cover and chill."]

www.epicurious.com/recipes/food/views/radicchio-salad-with-pickled-grapes-and-goat-cheese-56390058

0Gathered

["rice vinegar", "sugar", "anise pods", "fennel seeds", "red pepper", "kosher salt", "orange juice", "black grapes", "Treviso", "olive oil", "Freshly ground black pepper", "goat cheese"]

Baked Jerk Pork Loin Chops With Guava Sauce And Roasted Vegetables

["Baked Jerk Pork Loin Chops with Guava Sauce", "JERK MARINADE INGREDIENTS:", "6 medium size pork loin center chops thin (1/2\")", "1/2 cup water", "1/2 cup crystallized ginger, chopped", "2 tbsp. canola oil", "6 garlic cloves", "1 medium yellow onion", "2 habanero pepper (deseed)", "1/4 cup dark soy sauce", "2 tbsp. fresh lime juice", "2 tbsp. fresh thyme, chopped or 2 tsp. dried thyme", "2 tbsp. fresh parsley, chopped", "1 tbsp. sea salt", "1 tbsp. brown sugar", "1 tsp. cinnamon", "1 tbsp. ground allspice", "1/2 tsp. nutmeg", "1/2 tsp. ground cloves", "1/2 tsp. black pepper", "GUAVA SAUCE", "12 oz. guava preserve", "1 cup of water", "1/4 cup jerk seasoning (from marinade made for pork)", "1/2 tsp. iodized salt", "1 tbsp. lime juice", "OVEN ROASTED VEGETABLES", "Ingredients", "1/2 lb. unpeeled red skin potatoes, slice 1\" thick", "1/2 lb. sweet potatoes, slice 1\" thick", "1 large red bell pepper, cut bite size pieces", "1 large green bell pepper, cut in bite size pieces", "2 cups zucchinis, slice 1\" thick", "8 oz. Baby carrots cut in half lengthwise", "2 tbsp. fresh parsley, chopped", "2 tsp. dried oregano", "2 tbsp. olive oil", "2 tsp. garlic powder", "1 tsp. black pepper", "Buttered flavor cooking oil"]

["Directions:", "", "1.\tPre-heat oven 350 degrees F.", "2.\tIn a 1 to 2 quarts saucepan add 1/2 cup of water and crystallized ginger. Cook it medium heat for 10 minutes until it has softened.", "3.\tSaute garlic cloves, yellow onion and habanero pepper with 2 tbsp. canola oil until translucent (2 to 3 minutes).", "4.\tIn a food processor add: saute garlic, onions and habanero pepper, ginger and liquid,and rest of ingredients listed for jerk marinade. Pulse until a soft paste has formed.", "5.\tSave 1/2 jerk marinade for basting and guava sauce.", "6.\tCoat pork chops with jerk seasoning, being sure to cover all sides. You can bake it immediately or leave them marinating for few hours or overnight in a ziplock inside refrigerator.", "7.\tCover a 24\" shallow baking sheet with aluminum foil and arrange pork chops.", "8.\tBake for 30 minutes and baste every 15-20 minutes.", "9.\tTurn the pork chops and bake for another 30 minutes or until tender to fork. Continue basting. Remove from oven and cover with aluminum foil.", "10.\tStart preparing Guava Sauce.", "11.\tGuava Sauce:", "a.\tIn a saucepan add 1 cup of water and bring to a boil. Add guava preserve. Stir until it melts.", "b.\tAdd salt, lime juice and half of the save jerk seasoning.", "c.\tSimmer low heat for 10-15 minutes until it thickens.", "12.\tServe pork chops with guava sauce and garnish with finely chopped parsley.", "13.\tServe with oven roasted vegetables.", "", "Oven Roasted Vegetables", "Directions:", "", "1.\tPre-heat oven at 400 degrees F", "2.\tWash & dry vegetables.", "3.\tCut red potatoes, sweet potatoes and vegetables.", "4.\tArrange potatoes and vegetables in a roasting pan single layer.", "5.\tDrizzle olive oil, salt, garlic powder, black pepper, oregano & parsley.", "6.\tRoast for 30-45 minutes until tender, basting occasionally with the pan liquid.", "7.\tSprinkle some water if the liquid evaporates.", "8.\tRemove from oven and spray with buttered flavor cooking spray.", "9.\tSprinkle more oregano and parsley before serving."]

www.epicurious.com/recipes/member/views/baked-jerk-pork-loin-chops-with-guava-sauce-and-roasted-vegetables-50088744

0Gathered

["Chops", "INGREDIENTS", "pork loin center", "water", "crystallized ginger", "canola oil", "garlic", "yellow onion", "pepper", "\u00bc", "lime juice", "fresh thyme", "fresh parsley", "salt", "brown sugar", "cinnamon", "ground allspice", "nutmeg", "ground cloves", "black pepper", "GUAVA SAUCE", "guava preserve", "water", "jerk seasoning", "iodized salt", "lime juice", "ROASTED VEGETABLES", "Ingredients", "unpeeled red skin potatoes", "sweet potatoes", "red bell pepper", "green bell pepper", "carrots", "fresh parsley", "oregano", "olive oil", "garlic powder", "black pepper", "cooking oil"]

Tilapia Calypso

["4 tilapia fillets, 6 oz. each", "1 cups white onion, julienned", "1 cups poblano chili pepper, julienned", "3/4 cups red bell pepper, julienned", "3 cloves garlic, minced", "2 tablespoons olive oil", "1 tablespoons butter", "4 teaspoons jerk seasoning", "4 tablespoons cilantro, chopped", "4 orange slices, unpeeled"]

["Saute onion, peppers and garlic in oil and butter until tender; reserve.", "", "Arrange each fillet on a square of aluminum foil.", "", "Season each fillet with 1 tsp. jerk seasoning and cover with 1/2 cup onion mixture and 1 tbsp. cilantro. Top with one orange slice.", "", "Wrap foil around fillet and seal like a pouch.", "", "Bake packets at 375\u00b0 F. for 10 minutes.", "", "Open foil packets carefully and transfer fillet to serving plate.", "", "Note: Packets can be prepared ahead and refrigerated up to 4 hours before cooking."]

www.epicurious.com/recipes/member/views/tilapia-calypso-1243359

0Gathered

["tilapia", "white onion", "poblano chili pepper", "red bell pepper", "garlic", "olive oil", "butter", "jerk seasoning", "cilantro", "orange slices"]

Beef Stroganoff

["2.5 # sirloin, cut into cubes", "1 c onion diced", "2 c sliced mushrooms", "1/4 c tomato paste", "3 T flour", "1 10.5 can beef consomme", "1 bay leaf", "1-2 cloves of garlic", "1 c sour cream"]

["Saute onions and mushrooms in olive oil w/garlic. Add sirloin. Season w/ salt and pepper, stirring frequently. Mix flour and consomme. Blend to smooth consistency, add tomato paste. Pour over meat mixture and add bay leaf. Cook until desired doneness. Just before serving, add sour cream. DO NOT BOIL. Serve over buttered egg noodles."]

www.epicurious.com/recipes/member/views/beef-stroganoff-1252953

0Gathered

["# sirloin", "onion", "mushrooms", "tomato paste", "flour", "beef consomme", "bay leaf", "garlic", "sour cream"]

Green And White Lasagne

["1/2 lb dried lasagne noodles", "2 cups ricotta cheese", "1/3 cup freshly grated Parmesan cheese", "Salt and freshly ground pepper", "1/4 cup extra-virgin olive oil", "2 yellow onions, thinly sliced", "4 zucchini, trimmed and thinly sliced crosswise", "1 lb. fresh mushrooms, brushed clean and thinly sliced", "3 cloves garlic, minced", "1/4 cup all-purpose flour", "3 cups milk", "Freshly grated nutmeg", "40 fresh basil leaves", "1/2 lb. whole-milk mozzarella, shredded"]

["Bring a large pot three-fourths full of lightly salted water to a boil. Add the lasagne noodles and cook until al dente, 10-12 minutes or according to the package directions. Meanwhile, fill a bowl with cold water. When the pasta is done, drain and place in a bowl of water to cool. After 5 minutes, drain the pasta again and lay the pieces in a single layer on a baking sheet. Cover with plastic wrap and set aside.", "", "In a small bowl, stir together the ricotta, Parmesan and salt and pepper to taste until mixed. Set aside. In a frying pan over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally until soft, about 10 minutes. Add the zucchini, mushrooms and garlic and continue to cook, stirring occasionally until the vegetables are tender and any moisture has evaporated, 10-12 minutes. Season with salt and pepper. Set aside.", "", "In a saucepan over low heat, melt the butter. Whisk in the flour and cook, stirring for 2 minutes. Gradually whish in the milk and cook, stirring until the sauce is smooth and thickened, 3-4 minutes. Season with salt, pepper and nutmeg. Position a rack in the upper third of the oven and preheat to 375 degrees. Oil a 9x13 in baking dish. Cover the bottom of the baking dish with a layer of lasagne noodles. Spoon one-third of the ricotta mixture over the noodles. Sprinkle one-third of the reserved vegetables over the ricotta layer and then top with one-third of the white sauce. Distribute one-third of the basil leaves evenly over the sauce. Repeat layers twice more, ending with the basil. Sprinkle the cheese evenly over the top. Bake until golden and bubbling around the edges, 30-40 minutes. Let cool briefly, then cut into squares to serve."]

www.epicurious.com/recipes/member/views/green-and-white-lasagne-1250012

0Gathered

["noodles", "ricotta cheese", "Parmesan cheese", "Salt", "extra-virgin olive oil", "yellow onions", "zucchini", "fresh mushrooms", "garlic", "all-purpose", "milk", "nutmeg", "basil", "whole-milk mozzarella"]

Cauliflower With Quinoa, Prunes, And Peanuts

["3 tablespoons olive oil", "1/4 red onion, minced", "1 shallot, minced", "1 garlic clove, minced", "1/2 cup quinoa", "2 cups vegetable broth or water", "1 sprig thyme", "Salt and pepper", "1 head cauliflower", "1/3 cup finely diced prunes", "2 tablespoons chopped unsalted roasted peanuts, plus 1 tablespoon crushed nuts", "1 tablespoon onion puree (2 tablespoons olive oil, 1 onion, very thinly sliced, 1 tablespoon sherry vinegar, Salt & pepper)", "1 tablespoon unsalted butter", "2 tablespoons finely chopped cilantro, plus a handful of whole leaves", "1 tablespoon finely chopped chives"]

["In a medium saucepan, heat the oil over medium-low heat. Add the onions and cook, stirring often, until they are completely soft but have not taken on any color, 15 to 20 minutes. A bit of water helps here. Add the vinegar and cook for 5 more minutes. Season with salt and pepper. Transfer to a blender and process until satiny-smooth. The puree can be cooled, covered, and stored in the refrigerator for up to 2 days.", "Preheat the oven to 400\u00b0F.", "In a small saucepan, heat 1 table-spoon of the oil over medium-low heat. Add the onion, shallot, and garlic and cook, stirring often, until the onion is softened, about 5 minutes. Add the quinoa and toast, stirring constantly, for about a minute.", "Increase the heat to high, add 1 cup of the broth and the thyme, season with salt and pepper, and bring to a simmer. Cook, covered, until almost all the liquid has been absorbed, about 15 minutes. Remove from the heat and let stand for 5 minutes. Discard the thyme sprig.", "Trim the stem of the cauliflower so that the head sits flat on a cutting board. Cut down through the center of the head, making 4 thick slices. Most of the slices will still have a bit of stem still attached and that's good.", "Heat 2 tablespoons of the olive oil over medium-high heat in the largest skillet you have. Working in batches, brown the cauliflower slices on both sides, about 3 minutes per side. Transfer to a baking pan.", "Season the cauliflower with salt and pepper, transfer to the oven, and roast until tender, about 15 minutes.", "Meanwhile, add the prunes, chopped peanuts, and onion puree to the quinoa and gently heat through, stirring. Add the remaining 1 cup broth to moisten the quinoa, then stir in the butter and chopped cilantro. Season with salt and pepper.", "Lay the cauliflower slices on plates and spoon the quinoa on top. Sprinkle with crushed peanuts, chives and cilantro leaves."]

www.epicurious.com/recipes/food/views/cauliflower-with-quinoa-prunes-and-peanuts

0Gathered

["olive oil", "red onion", "shallot", "garlic", "quinoa", "vegetable broth", "thyme", "Salt", "cauliflower", "prunes", "peanuts", "onion puree", "unsalted butter", "cilantro", "chives"]

Benita'S Chili

["1/2 C onion", "1 lb ground beef", "1 small can green chiles", "15 oz diced tomatos", "15 oz pinto beans", "15 oz spicy hot chili beans", "15 oz navy beans", "1 T chili powder", "1 tsp cumin", "15 oz tomato sauce", "1 can corn", "1 C water"]

["Brown the beef with the onions. Add the rest of ingredients, and cook in Crock Pot on low for several hours. Season to taste."]

www.epicurious.com/recipes/member/views/benitas-chili-50056394

0Gathered

["onion", "ground beef", "green chiles", "tomatos", "pinto beans", "beans", "beans", "T", "cumin", "tomato sauce", "corn", "water"]

Chicken Rollatini With Spinach Alla Parmigiana

["8 thin chicken cutlets, 3 oz each", "1/2 cup whole wheat Italian seasoned breadcrumbs", "1/4 cup grated parmesan cheese, divided", "6 tablespoons egg whites or egg beaters", "5 oz frozen spinach, squeezed dry of any liquid", "6 tbsp part skim ricotta cheese", "6 oz part skim mozzarella", "olive oil non-stick spray", "1 cup pomodoro sauce or your favorite marinara sauce", "salt and pepper to taste"]

["Wash and dry cutlets, season with salt and pepper. Preheat oven to 450\u00b0. Lightly spray a baking dish with non-stick spray.", "", "Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.", "Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.", "", "Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.", "", "Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.", "", "Bake 25 minutes. Remove from oven, top with sauce then cheese.", "", "Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese."]

www.epicurious.com/recipes/member/views/chicken-rollatini-with-spinach-alla-parmigiana-50189677

0Gathered

["chicken cutlets", "whole wheat Italian seasoned breadcrumbs", "parmesan cheese", "egg whites", "frozen spinach", "ricotta cheese", "mozzarella", "olive oil", "pomodoro sauce", "salt"]

Magic Cookie Bars

["1/2 c. margarine or butter", "1 1/2 c. graham cracker crumbs", "1 14 oz can sweetened condensed milk", "1 6 oz package of semi-sweet chocolate chips", "1 6 oz package of butterscotch chips", "1 1/3 c. flaked coconut", "1 c. chopped nuts"]

["Preheat oven to 350 degrees. In a 9x13 inch baking pan, melt margarine in oven. Sprinkle graham crumbs over margarine; mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with the remaining ingredients; press down firmly. Bake 25-30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature."]

www.epicurious.com/recipes/member/views/magic-cookie-bars-1250933

0Gathered

["margarine", "graham cracker crumbs", "condensed milk", "chocolate chips", "butterscotch chips", "flaked coconut", "nuts"]

Aam Ka Lassi

["Ripe Mangoes, medium-sized, 2", "Fresh and Thick Yogurt, 1 cup", "Sugar, 1 and 1/2 tbsp", "Milk, 1/2 cup", "Pistachio and Almonds, chopped, 1tbsp", "Mint leaves, for garnishing"]

["Wash, de-seed and de-skin the mangoes", "Cut the mangoes into small pieces", "In a blender, blend the mango pieces along with the thick yogurt, sugar and milk", "Pour into tall glasses", "Garnish with chopped pistachio, almonds and mint leaves", "Refrigerate and serve chilled"]

www.epicurious.com/recipes/member/views/aam-ka-lassi-52878941

0Gathered

["Mangoes", "Sugar", "Milk", "Mint leaves"]

2 Layer Apple Pumpkin Pie

["Crust: 1/2 C Almond flour", "1/2 C Oat flour (or another 1/2 C almond)", "1/4 C Coconut flour", "1 tsp Honey", "2 eggs", "1/2 Tbsp coconut oil", "Filling:", "1 C Apples, grated", "Figs, chopped (optional)", "Raisins", "Cloves", "Cinnamon", "1 C Sweet squash (like acorn or pumpkin), cooked", "Nuts, chopped", "Dates, chopped (optional)", "1 tsp honey", "Coconut milk (optional)"]

["Crust: Mix all ingredients well and press into greased 9\" pie pan.", "", "Filling: Mix apple, raisins, figs, cloves, cinnamon and add on top of crust. Mix acorn squash, nuts honey, dates, cloves and cinnamon and add on top of the apple layer.", "Bake in oven at 350 F until crust is golden brown and squash layer is firm (about 35-45 min)."]

www.epicurious.com/recipes/member/views/2-layer-apple-pumpkin-pie-53006401

0Gathered

["Crust", "flour", "Coconut flour", "Honey", "eggs", "coconut oil", "Filling", "Apples", "Raisins", "Cinnamon", "Sweet squash", "Dates", "honey", "Coconut milk"]

Cinnamon Brown Butter Breakfast Puffs

["Coating", "2/3 cup granulated sugar", "1 tablespoon ground cinnamon", "6 tablespoons unsalted butter", "Puffs", "1 1/2 cups all-purpose flour", "1 1/2 teaspoons baking powder", "1/2 teaspoon baking soda", "1/2 teaspoon table salt", "1/4 teaspoon freshly grated nutmeg", "1/2 cup granulated sugar", "1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature, plus extra for greasing muffin cups", "1 large egg", "1 teaspoon pure vanilla extract", "1/2 cup buttermilk"]

["Preheat oven to 350\u00b0F. Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners.", "", "Prepare coatings: In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty and heavenly. Immediately remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.", "", "Prepare puffs: Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.", "", "Spoon into prepared muffin cups, filling only 3/4 of the way. (I filled mine higher and they ended up spilling over a bit and doming less than they are capable of.) Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.", "", "As soon as you feel you're able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Don't be afraid to pick up the browned butter solids at the bottom of the saucepan; they're the dreamiest part. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. I find if you roll too firmly, or have too much wet/not absorbed butter on top, the sugar can clump off, which is heartbreaking. Transfer puff to wire rack to set and repeat with remaining puffs. Eat warm."]

www.epicurious.com/recipes/member/views/cinnamon-brown-butter-breakfast-puffs-50183422

0Gathered

["Coating", "granulated sugar", "ground cinnamon", "unsalted butter", "flour", "baking powder", "baking soda", "salt", "freshly grated nutmeg", "granulated sugar", "unsalted butter", "egg", "vanilla", "buttermilk"]

Grilled Tuna Burgers With Homemade Rémoulade

["1/2 cup mayonnaise", "1 tablespoon fresh lemon juice", "1 garlic clove, pressed", "1 teaspoon (packed) minced fresh Italian parsley", "1 teaspoon grated onion", "1 teaspoon anchovy paste", "2 hard-boiled large egg yolks", "1/4 cup extra-virgin olive oil", "2 tablespoons drained capers", "1/4 cup olive oil", "2 tablespoons tarragon vinegar", "2 small bay leaves, broken", "4 6-ounce ahi tuna steaks (each about 1 inch thick)", "Nonstick vegetable oil spray", "4 4-inch square crusty artisanal rolls or squares of focaccia, split horizontally"]

["Whisk first 6 ingredients in bowl to blend. Using fine grater, grate in egg yolks. Whisk in oil, then capers. Season with salt and pepper.", "Do ahead:", "Combine oil, vinegar, and bay leaves in large heavy-duty resealable plastic bag. Shake to blend. Add tuna. Seal bag; turn to coat. Chill at least 1 hour and up to 2 hours, turning bag occasionally.", "Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush cut sides of rolls with some of tuna marinade. Grill rolls, cut side down, until golden, about 2 minutes. Transfer rolls to work surface. Grill tuna, with some marinade still clinging, until slightly charred but still pink in center, about 2 1/2 minutes per side.", "Place tuna on roll bottoms. Top with dollop of sauce, then roll tops. Serve, passing remaining sauce separately."]

www.epicurious.com/recipes/food/views/grilled-tuna-burgers-with-homemade-remoulade-235339

0Gathered

["mayonnaise", "lemon juice", "garlic", "fresh Italian parsley", "onion", "anchovy paste", "egg yolks", "extra-virgin olive oil", "capers", "olive oil", "tarragon vinegar", "bay leaves", "tuna", "vegetable oil spray", "crusty"]

Bloody Mary Tomato Salad

["\tHorseradish, bottled and drained, 1/4 cup", "\tLemon juice, fresh, 2 tbs", "\tWorcestershire, 2 tps", "\tCelery Seeds, 1/2 tsp", "\tCanola Oil, 1/2 cup plus 2 tbs", "\tCoarsely ground black pepper", "\tKosher or Sea Salt, 1 1/2 teaspoon", "\tHeirloom tomatoes, chopped, 2 lbs", "\tCelery ribs, 2 small, thinly sliced, plus 1/4 cup of celery leaves", "\tSour Cream, 1/3 cup", "\tSkirt Steak, 1 lbs, sliced in two pieces"]

["1.\tIn a bowl, stir 2 tbs. of horseradish with the lemon juice, Worcestershire, celery seeds and a 1/2 tsp of ground black pepper.", "2.\tWhisk in 1/4 cup of canola oil in a steady stream; season with salt", "3.\tAdd tomatoes, celery ribs and leaves, season with salt and pepper and toss", "4.\tIn a small bowl, stir sour cream with the remaining horseradish (2 tbs)", "5.\tLight the grill for steak. Rub remaining 2 tbs of canola oil all over steak and salt/pepper", "6.\tGrill steak over moderately high heat, turning once, until nicely charred, 3-4 minutes each side. Slice steak across grain and serve with horseradish cream"]

www.epicurious.com/recipes/member/views/bloody-mary-tomato-salad-52471321

0Gathered

["Horseradish", "Lemon juice", "Worcestershire", "Celery", "ground black pepper", "Salt", "tomatoes", "Celery", "Sour Cream", "Skirt"]

Placek

["Placek", "2 C. lukewarm milk", "2 T. sugar", "3 C. Flour", "3 packages of yeast", "1 1/2 C. unsalted butter", "2 C. sugar", "6 eggs", "1 t. salt", "4 C. flour", "2 t. vanilla", "Kruszynski (Crumbs)", "1 1/4 C. flour", "3/4 C. sugar", "1/2 C. softened unsalted butter", "1 1/2 C. chopped walnuts"]

["1. Mix together the lukewarm milk (warm enough to activate the yeast)and yeast to proof. Mix together 2 T. sugar and 3 C. flour with the yeast mixture and allow it to bubble and rise, about a half hour.", "", "2. Cream together 2 C. sugar and 1 1/2 C. butter then start adding one egg at a time. Add salt, flour and vanilla.", "", "3. Add the yeast mixture and beat well, until the dough becomes elastic.", "", "4. Divide the dough between four well buttered loaf pans and allow to rise in a warm place until doubled in size.", "", "5. In a food processor mix crumb topping.", "", "6. Once risen beat down the loaves and top generously with the kruszynski.", "", "7. Let the dough rise once more until it reaches about 3/4 of the way up the pan.", "", "8. Bake at 350 degrees for 45 minutes."]

www.epicurious.com/recipes/member/views/placek-50163315

0Gathered

["Placek", "milk", "sugar", "Flour", "yeast", "unsalted butter", "sugar", "eggs", "salt", "flour", "vanilla", "flour", "sugar", "butter", "walnuts"]

Rimini

["1 (8-ounce/225-gram) ball", ", preferably with starter, made with", "Semolina, for dusting", "1/2 cup (112 grams) olive oil, or more as needed", "1-1/2 ounces (45 grams) whole-milk mozzarella cheese, shredded (1/4 cup plus 2 tablespoons)", "1 ounce (30 grams) thinly shaved lardo", "1-1/2 ounces (45 grams) squacquerone cheese", "6 thin slices (2 ounces/55 grams) prosciutto cotto", "Small piece young Pecorino Romano cheese, cold, for shaving"]

["Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60\u00b0F to 65\u00b0F.", "Line a large dinner plate with paper towels. Pour the oil into a 12-inch cast-iron skillet and have a lid and a pair of tongs nearby.", "Dust a work surface near the stove with semolina, then move the dough to the surface and dust the top.", "Press out the dough into a flat disk and roll it out into an 11-1/2-inch round.", "Heat the oil in the skillet over medium-high heat for about 3 minutes, until very hot with ripples covering the surface. Gently lift the dough and lower the bottom of one edge into the side of the pan closest to you, then lower the remaining dough into the pan. Cook for about 2 minutes, using tongs to check the bottom often and to rotate the dough as needed to brown evenly. If bubbles form on the top of the dough, pierce them gently with the tongs.", "When the bottom is golden brown, turn the dough over. Immediately sprinkle the mozzarella evenly over the surface and cover the pan. Cook for 1 to 1 1/2 minutes, until the cheese has melted and the bottom of the dough is a rich golden brown. Using the tongs, reach to the center of the pizza and transfer it to the towel-lined plate to drain briefly.", "Transfer the pizza to the cutting board and cut into 6 wedges. Scatter the lardo and pinches of the squacquerone evenly over the top. Drape a slice of prosciutto cotto on each slice and garnish with shavings of the pecorino."]

www.epicurious.com/recipes/food/views/rimini-51255810

0Gathered

["starter", "olive oil", "whole-milk", "squacquerone cheese", "thin", "Romano cheese"]

Healthy Cauliflower Soup

["1 Cauliflower head, roughly chopped", "1 Tablespoon olive oil", "1 Sweet onion, chopped", "3 Celery stalks, chopped", "2 Garlic cloves, chopped", "3 1/2 cups low-salt fat-free chicken broth", "1 3/4 inch cube pecorino or parmesan", "Low-fat milk to thin (optional)", "Salt and pepper to taste"]

["In large pot, sautee onion, celery and garlic in olive oil on medium heat until onions are translucent (do not brown). Add remaining ingredients and bring to boil, turn down heat and simmer, covered, until cauliflower is tender, about 20 minutes. Puree in batches, return to pot, season with salt and pepper and thin with milk if necessary. Serve with shaved cheese on top. Can be made up to two days ahead, heat through before serving."]

www.epicurious.com/recipes/member/views/healthy-cauliflower-soup-50111384

0Gathered

["Cauliflower", "olive oil", "Sweet onion", "Celery", "Garlic", "low-salt", "pecorino", "milk", "Salt"]

Lamb Rack With Cucumber Yogurt

["1 1/2 cups plain Greek-style yogurt", "2 cucumbers", "Salt", "2 teaspoons lemon juice", "1 tablespoon olive oil", "1/2 clove garlic", "1 1/2 tablespoons chopped dill", "1 tablespoon canola oil", "1 lamb rack (about 2 1/4 pounds), frenched and tied", "Salt", "2 tablespoons butter", "5 sprigs thyme", "1 clove garlic, crushed but kept whole"]

["Line a colander with a quadruple layer of cheesecloth and pour the yogurt into the cheesecloth. suspend over a large bowl and refrigerate for 48 hours, allowing the moisture to drain from the yogurt.", "Peel and grate the cucumbers on a box grater. season with 1 teaspoon of salt and hang in a quadruple layer of cheese-cloth to drain excess moisture, about 1 hour. Measure 1 cup of the drained yogurt and reserve the rest for another use. Combine the cup of yogurt and the drained cucumbers in a medium bowl. stir in the lemon juice and olive oil. Grate the garlic on a Microplane grater into the mixture and fold in the chopped dill. Mix well and season with salt to taste.", "Preheat the oven to 300\u00b0F. Heat a large cast-iron skillet over high heat. season the lamb rack generously with salt. place the rack in the skillet fat side down and sear over high heat until browned, 2 1/2 to 3 minutes. Turn and sear the bottom for 1 minute. Turn the rack back onto the fat side and add the butter, thyme, and garlic. Baste the rack with the butter for 2 1/2 to 3 minutes. Transfer the lamb rack fat side up to a wire rack set in a rimmed baking sheet and roast in the oven for 10 minutes. Turn the lamb rack over, baste with butter, and return to the oven for another 10 minutes. remove the lamb rack from the oven, turn it back over, and baste once more. roast in the oven for another 10 to 15 minutes, until the internal temperature reaches 130\u00b0 to 135\u00b0F. Let the lamb rack rest for 10 to 15 minutes before slicing. serve with the cucumber yogurt and heirloom tomatoes."]

www.epicurious.com/recipes/food/views/lamb-rack-with-cucumber-yogurt-51157610

0Gathered

["yogurt", "cucumbers", "Salt", "lemon juice", "olive oil", "clove garlic", "dill", "canola oil", "rack", "Salt", "butter", "thyme", "clove garlic"]

Pad Thai

["2/3 cup chili sauce (such as Heinz)", "1/4 cup packed brown sugar", "2 tbsp water", "2 tbsp fish sauce", "1 1/2 tsp grated peeled fresh ginger", "1 tsp chopped seeded serrano chile", "1/2 lb uncooked wide rice stick noodles", "4 tsp vegetable oil, divided", "12 oz chicken or tofu", "2 large egg whites", "1 large egg", "3 garlic cloves, minced", "2 cups fresh bean sprouts", "3/4 cup diagonally cut green onions", "1/2 cup minced fresh cilantro, divided", "1/3 cup coarsely chopped dry-roased peanuts", "6 lime wedges"]

["1. Combine first 6 ingredients; set aside.", "2. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water.", "3. Heat 2 tsp oil in a large non-stick skillet over medium heat. Cook chicken or tofu and remove from pan.", "4. Combine egg whites and egg, stirring well with whisk.", "5. Heat 2 tsp oil in pan over medium high heat. Add garlic, and saute 10 seconds. Add egg mixture, and cook 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles, cook 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.", "6. Sprinkle 1/4 cup cilantro and peanuts over noodle mixture. Serve with lime wedges."]

www.epicurious.com/recipes/member/views/pad-thai-1255869

0Gathered

["chili sauce", "brown sugar", "water", "fish sauce", "ginger", "seeded serrano chile", "noodles", "vegetable oil", "chicken", "egg whites", "egg", "garlic", "fresh bean sprouts", "green onions", "fresh cilantro", "peanuts", "lime wedges"]

Roast Loin Of Wild Boar With Apricots, Apples & Prunes

["3 1/2 - 4 # Wild Boar Roast , boned , chine & rib bones reserved", "To Taste Salt & Fresh Ground Black Pepper", "1 Cup Apricot, Apple & Prune Stuffing ( to follow)", "1 teaspoon Paprika", "1 teaspoon Garlic powder", "1 Tbsp Oil", "1 Tbsp Sweet Butter", "1 Large Carrot , peeled and cut into 1/2\" inch rounds", "1Large Onion , Peeled and cut into wedges 1\"inch", "2-3 cloves Garlic , peeled", "1 Each Bay Leaf", "1 Tbsp Fresh Chopped Thyme ( or 1/2 tea dried)", "1 Tbsp Fresh Chopped Rosemary ( or 1/2 tea dried)", "1/2 Cup Dry White Wine", "2 Cups Chicken Broth or stock", "1/4 Cup Apple Cider Vinegar", "1/4 Cup Sugar", "For the Fruit Stuffing", "2 Each Shallots , chopped", "2 Tbsp Soft Butter", "1/2 Cup Diced Apples", "1/4 Cup Brandy", "1/2 Cup Dried Apricots , diced", "1/2 Cup Pitted Prunes , diced", "1/4 Cup Slivered Almonds , toasted ( optional)", "1 Each Lemon , Juiced", "to taste Salt & Pepper"]

["1. Saute shallots until softened, about 3 minutes, add the apples and saute until wilted, about 2 minutes, tossing.", "2. Add the brandy and let flame up, add all remaining ingredients, and toss well to mix, and simmer about 3 minutes until softened & combined. Cool down & set aside.", "Method", "Preheat the oven to 400 degrees F", "1. Trim the boar loin of any fat and connective tissue. Butterfly open the boar loin by cutting down one side, from top to bottom, open it up, and flatten it down, arrange the fruit stuffing evenly down the middle of the loin, roll it back up, and secure it tightly with butcher string.", "2. Season the outside with salt, pepper, garlic powder & paprika.", "3. Heat the oil & butter in a roasting pan over high heat, then add the roast, chine, rib bones & trimmings and sear the meat on all sides for about 8 - 9 minutes.", "4. Lower the flame to moderate, add carrots, onions, bay leaf & garlic, and continue to brown for another 5 minutes, then push the bones and the vegetables underneath the boar loin, and sprinkle with the herbs on top.", "5. Add the wine and the stock to the pan, bring it to a boil and then transfer the casserole to the oven, and immediately turn the heat down to 375 degrees.", "6. Let the loin roast, uncovered for about an hour, basting it and turning it over every 15 minutes, until its cooked to medium (about 145 - 150 internal).", "7. Remove pork from the pan, cover with foil to keep warm, and set aside to rest. Strain the roasting pan juices into a saucepot, skim off excess fat, then bring to a boil and reduce, to about 1 cup.", "8. In a separate heavy saucepan add the vinegar and sugar and heat over a medium high flame until this caramelizes about 1-2 minutes.", "9. Stir in the pan juices to this mixture, bring to a boil, and let simmer about 8 minutes to reduce & thicken. Finish with a swirl of butter and fresh chopped herbs.", "10. Carve the Roast into 1\"inch thick rounds, and serve with hot jus."]

www.epicurious.com/recipes/member/views/roast-loin-of-wild-boar-with-apricots-apples-prunes-50013231

0Gathered

["bones reserved", "Salt", "Stuffing", "Paprika", "Garlic", "Oil", "Sweet Butter", "Carrot", "Onion", "Garlic", "Bay Leaf", "Thyme", "Rosemary", "Dry White Wine", "Chicken Broth", "\u00bc", "\u00bc", "Shallots", "Butter", "Apples", "\u00bc", "\u00bc", "Lemon", "Salt"]

Mom'S Bearnase Sauce

["1/2 cup Red Wine", "2 tablespoon Tarragon Vinegar", "1 tablespoon Shallot", "1 tablespoon Tarragon", "1 tablespoon Parsley Chopped Fine", "2 Egg Yokes", "1/2 cup Butter Melted"]

["In pot simmmer to paste, wine, vinegar, shallot,tarragon, parsley"]

www.epicurious.com/recipes/member/views/moms-bearnase-sauce-5b2070471255c054b2c305d2

0Gathered

["Red Wine", "Tarragon Vinegar", "Shallot", "Tarragon", "Parsley", "Egg Yokes", "Butter"]

Guacamole

["5 tablespoons chopped fresh cilantro, divided", "1/4 cup minced white onion", "1 large jalapeno, seeded, minced, divided", "Kosher salt", "6 medium or 4 large avocados (about 3 pounds total), halved, pitted", "1 medium tomato, cored, chopped", "3 tablespoons fresh lime juice", "1 teaspoons lime zest", "Tortilla chips (for serving)"]

["Combine 2 1/2 tablespoons cilantro, onion, and 1 tablespoon jalapeno in a mortar or a large bowl; season with salt and mash with a pestle or the back of a fork until a coarse paste forms. Using a small knife, cut flesh (not skin) of each avocado lengthwise into 4 strips, then crosswise 4 or 5 times, forming cubes. Using a spoon, scoop cubes out of peel and into mortar with onion mixture. Mash until slightly chunky. Mix in remaining cilantro and jalapeno along with the tomato, lime juice, and zest. Season to taste with salt. Serve with tortilla chips. DO AHEAD:"]

www.epicurious.com/recipes/food/views/guacamole-365175

0Gathered

["fresh cilantro", "white onion", "Kosher salt", "avocados", "tomato", "lime juice", "lime zest", "Tortilla chips"]

Piquillo-Tuna Butter

["4 ounces unsalted European-style butter, softened", "6 ounces imported jarred tuna fillet packed in olive oil, drained", "8 medium piquillo peppers", "2 teaspoons fresh lemon juice", "Salt and freshly ground pepper"]

["In a food processor, combine the butter, tuna, piquillo peppers and lemon juice; process until creamy. Season with salt and pepper and serve with toast, spread on sandwiches or use as a dip.", "", "Make Ahead The butter can be refrigerated for up to 1 week."]

www.epicurious.com/recipes/member/views/piquillo-tuna-butter-52015491

0Gathered

["unsalted European", "olive oil", "piquillo peppers", "lemon juice", "Salt"]

Fesenjan (Chicken With Pomegranate Sauce)

["2-3 lb fryer (cut up)", "5 Tbs olive oil", "1/2 tsp poultry seasoning", "1 tsp salt", "pepper", "1 large onion", "3 Tbs butter", "2 Tbs tomato sauce", "2 cups walnuts (finely chopped)", "3 1/2 cup water", "1 tsp salt", "1/2 tsp cinnamon", "2 Tbs lemon juice", "1 cup fresh pomegranate juice or 1/3 cup syrop", "1 Tbs sugar"]

["Saute chicken with seasoning until light brown on all sides (or bake in a 350 oven fro 45 min. Put aside. Saute onions in 3 Tbs butter until golden brown. Add tomato sauce and saute for a few minutes. Add walnuts to the onions and saute over a medium heat for about 5 min. Stir constantly and be careful not to burn the walnuts. Add water, seasoning, lemon juice and pomegranate syrup. Cover and let cook on a low fire for about 35 min. Taste the sauce and if you find it a little sour, add sugar. Arrange the sauteed chicken in this sauce. Cover and let simmer for 20 - 25 min."]

www.epicurious.com/recipes/member/views/fesenjan-chicken-with-pomegranate-sauce-50108297

0Gathered

["fryer", "olive oil", "poultry seasoning", "salt", "pepper", "onion", "butter", "tomato sauce", "walnuts", "water", "salt", "cinnamon", "lemon juice", "pomegranate juice", "sugar"]

Sunchoke Salad With Brussel Sprout Confetti

["For the Salad:", "2 cups sunchokes, peeled and boiled until tender (about 4-5 large pieces)", "1 cup sunchokes, peeled and rinsed", "3-4 brussel sprouts", "1/2 shallot, thinly sliced", "2 tablespoons sunflower seeds, lightly toasted", "For the Vinaigrette:", "1 tablespoon Dijon mustard", "1 tablespoon apple cider or white wine vinegar", "Juice of 1/2 lemon", "3 tablespoons olive oil", "Salt and Freshly Ground Pepper (white pepper is best, if you have it)"]

["Make the vinaigrette by whisking together the mustard, vinegar, and lemon juice. Season with salt, and then slowly pour in the olive oil, whisking all the time. Season to taste.", "", "Meanwhile, boil the two cups of peeled sunchokes until just tender, about 10 minutes.", "Drain and slice in thin rounds. Slice the remaining 1 cup of raw sunchokes in the same way. Immediately mix with the dressing. Add the shallots and seeds.", "Peel the outer leaves off the brussel sprouts, then grate or thinly slice, to create the \"confetti\" shreds. Add to the salad and toss.", "Makes a side for 4 people."]

www.epicurious.com/recipes/member/views/sunchoke-salad-with-brussel-sprout-confetti-50105655

0Gathered

["Salad", "sunchokes", "sunchokes", "brussel sprouts", "shallot", "sunflower seeds", "Vinaigrette", "mustard", "apple cider", "lemon", "olive oil", "Salt"]

Baked Brie

["1 (7 to 8-inch) wheel brie cheese", "1/4 cup dried cherries", "1/4 cup sliced toasted almonds", "3 tablespoons brown sugar", "2 sheets (12 by 18-inch) puff pastry", "2 eggs, beaten"]

["Preheat the oven to 400 degrees.", "Using a warmed sharp knife, or unflavored dental floss, cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing.", "Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations.", "Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper.", "Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter."]

www.epicurious.com/recipes/member/views/baked-brie-1276056

0Gathered

["wheel brie cheese", "dried cherries", "almonds", "brown sugar", "pastry", "eggs"]

Stuffed Poblano Peppers

["6 Poblano Peppers", "28-36oz canned black beans", "1 jalepeno, diced", "1/2 red onion, diced finely", "1/2-3/4 red bell pepper, diced finely", "1 can corn", "1 canned chipotle pepper, chopped", "1-1 1/2 C chopped fresh cilantro", "1/2C grated mexican cheese/monteray jack/cheddar", "Cumin", "Seasoned salt", "Pepper", "Cayenne Pepper", "Garlic powder", "Onion powder", "1 spanish onion, cut lengthwise, in strips", "3-4 canned chipotle peppers", "1- 1/2 C Cilantro-Lime Dressing", "-3/4-1C low fat sour cream", "-1/2C low fat Mayo", "-1 1/2-2C fresh chopped cilantro", "-juice of 1/2 lime", "-S & P", "-2t cumin", "-1/2 jalepeno pepper, diced", "2-4t water (depending on desired consistency)", "Combine all in blender. Add more or less sour cream and lime juice depending on taste. Water will thin it out to make sauce, otherwise it is more dipping consistency.", "1/2 8oz jar salsa verde", "1/2C mexican cheese/monteray jack/cheddar"]

["Preheat broiler to HI. Roast peppers, evenly until slightly charred. Remove and place in paper bag for 5 min. Peel off skins. Cut slit in peppers (for stuffing) and take out seeds.", "", "Preheat oven to 350.", "", "Mash 1/4 of the black beans in large bowl. Add next 13 ingredients. All spices are to taste- I like lots of cumin, less cayenne and garlic and onion powder. Stuffing will be really spicy becaues of chipotles. Combine well, season to taste.", "", "In large skillet, saute onions in vegetable oil for 2-3 min. Add chopped chipotle peppers-however much you like-remember--extremely spicy! Saute until translucent.", "", "In large dish, 9x13 or bigger, spread chipotle onions on bottom. Put peppers on top of onions, and stuff evenly. Pour salsa verde over top until coated. Pour sour cream sauce on top. Top with cheese and fresh cilantro. Cover and bake for 30 min. Remove cover, bake until bubbly."]

www.epicurious.com/recipes/member/views/stuffed-poblano-peppers-1274135

0Gathered

["Peppers", "black beans", "jalepeno", "red onion", "red bell pepper", "corn", "pepper", "fresh cilantro", "mexican cheese", "Cumin", "salt", "Pepper", "Cayenne Pepper", "Garlic", "Onion", "onion", "peppers", "Cilantro", "sour cream", "Mayo", "cilantro", "lime", "P", "cumin", "jalepeno pepper", "water", "Combine", "verde", "cheddar"]

Close-Roasted Pork With Ancho, Cinnamon And Cocoa

["2-1/2 tablespoons Mole-Inspired Seasoning with Ancho, Cinnamon, and Cocoa (recipe follows)", "1 tablespoon plus 1/2 teaspoon kosher salt", "1 teaspoon sugar", "About 3-1/2 pounds pork shoulder, trimmed of excess fat, tied to make a compact Roast (bone-in is preferable, though boned is fine)", "1 head of garlic, broken into cloves but not peeled", "Mole-Inspired Seasoning with Ancho, Cinnamon, and Cocoa", "Makes about 1/3 cup", "This mix evokes the flavors of moles, the complex chile-based Mexican sauces.", "In a small bowl, combine 3 tablespoons ancho chile powder and/or pimenton de la Vera (sweet, not hot), 1 tablespoon dark brown sugar, 1-1/2 teaspoons ground cinnamon, 1-1/2 teaspoons cocoa powder, 1 teaspoon ground cumin, and 1 teaspoon dried oregano.", "For each pound of meat, combine 3/4 teaspoon kosher salt, 1/4 to 1/2 teaspoon grated garlic, and 1 to 2 teaspoons spice mixture."]

["1. Season the meat. In a small bowl, combine the mole seasoning, salt, and sugar. Rub all over the pork shoulder and place on a plate. Marinate for 1 hour unrefrigerated, or 2 to 24 hours refrigerated.", "2. Prepare the meat for roasting. Preheat the oven to 275 F. Place the pork in a Dutch oven or deep-lidded roaster just big enough to hold the roast snugly. Scatter the garlic cloves around the roast. Place a large piece of aluminum foil over the pot, then press the lid down securely. Alternatively, wrap the meat in a tightly sealed foil package (make sure the seam is at the top so the juices don't leak out) and place the package in an ovenproof skillet or casserole.", "3. Roast the meat. Roast the pork until very tender and practically falling apart, 3-3/4 to 4 hours. Transfer the roast to a platter and cover with foil.", "4. Defat the roasting juices. Pour the juices into a sauceboat and place in the freezer for 10 minutes. Spoon off the fat that has risen to the top.", "5. Serve the meat. Pull the meat apart or slice it across the grain and arrange on a platter. Pour some of the juices over and pass the rest. Save any remaining juices for heating up leftovers."]

www.epicurious.com/recipes/member/views/close-roasted-pork-with-ancho-cinnamon-and-cocoa-1268035

0Gathered

["Cinnamon", "kosher salt", "sugar", "pork shoulder", "garlic", "Cinnamon", "moles", "bowl", "combine"]

Chicken Roulade With Rainbow Pepper Sauce

["4\t\t\t\tChicken Breasts, boneless & skinless", "8\t\toz.\t\tShrimp (41/50) peeled & deveined", "8\t\toz.\t\tFresh Spinach", "4\t\t\t\tSun Dried Tomatoes", "3\t\tTbs.\t\tButter", "1/2\t\ttsp.\t\tCayenne Powder", "1\t\tTbs.\t\tFresh Basil, chopped", "1\t\t\t\tRed Bell Pepper", "1\t\t\t\tYellow Bell Pepper", "1\t\t\t\tGreen Bell Pepper", "6\t\tTbs.\t\tGarlic, minced", "6\t\toz.\t\tHeavy Cream", "2\t\t\t\tOlive Oil", "Flour, for dredging"]

["For the Pepper Sauce: Baste Peppers with 1 Tbs. Olive Oil. Place in a roasting pan and season with Salt and Pepper. Roast at 475\u00b0F until skins have blackened, about 12 minutes. (Or roast over open flame to blacken skin.) Place Peppers in a paper bag for 10 minutes to loosen skin. Remove blackened skin from Peppers and remove seeds and veins. Place Roasted Red Pepper in a blender jar; add 1 tsp Garlic and 2 ounces Heavy Cream. Puree until very smooth, about 2 minutes. Strain Red Pepper Puree into a small bowl. Adjust seasoning and reserve. Repeat with Yellow Pepper. Repeat with Green Pepper.", "", "For the Chicken: Preheat the oven to 400\u00b0F. Place Chicken Breasts between layers of plastic wrap and flatten to about 1/4\" thickness. Season with Basil, Cayenne, Salt, and Pepper. In a small saucepan over medium-high heat, saute Spinach in 1 Tbs. Butter. Reserve. In same saucepan, saute Shrimp in 1 Tbs. Olive Oil. Reserve. Layer Spinach, Shrimp, and Sun Dried Tomatoes on Chicken Breasts. Roll up Chicken Breasts and tie with Butcher's twine. Dredge Breasts in Flour. In same saucepan, brown Chicken Breasts in 1 Tbs. Butter. Place Chicken Breasts on rack in a roasting pan. Melt remaining 1 Tbs. Butter and baste Chicken with melted Butter. Roast for 20 minutes at 425\u00b0F.", "", "For presentation, slice Chicken Roulade thinly and place on Triad of Pepper Sauces."]

www.epicurious.com/recipes/member/views/chicken-roulade-with-rainbow-pepper-sauce-1208282

0Gathered

["Chicken", "Shrimp", "Fresh Spinach", "Tomatoes", "Butter", "Basil", "Pepper", "Pepper", "Pepper", "Garlic", "Olive Oil", "Flour"]

Damian'S Monkey Bread

["1 1/2 loaves frozen Bridgeford Bread.", "1 pkg. cook & serve butterscotch pudding", "3/4 c. butter", "2 c. brown sugar", "(optional: pecans)"]

["Spray bundt pan with spray cooking oil (Pam) and cut bread into 1/2 inch slices and then in quarters. If putting in pecans, add to bottom of pan before the bread. Put half the bread in the pan. Sprinkle half the pudding on. Then drop in the remaining bread and sprinkle the rest of the pudding. Melt the butter, stir in sugar and pour (or dot) over bread. Cover and let rise overnight.", "Bake at 350 degrees for 20-30 minutes. Take out of the oven and let sit for 5 minutes. Then invert onto platter carefully as the sauce runs. May cut into pieces and serve with forks, or let people pull apart with fingers (gooey). Delicious!"]

www.epicurious.com/recipes/member/views/damians-monkey-bread-50019656

0Gathered

["butter", "brown sugar", "pecans"]

Avocado Blts On Toasted Oatmeal Bread

["2 to 3 tomatoes (preferably heirloom), thickly sliced", "Salt and freshly ground black pepper to taste", "4 leaves fresh basil, torn roughly", "2 tablespoons extra-virgin olive oil", "1 very ripe avocado", "4 tablespoons mayonnaise", "Juice of 1/2 lemon", "4 slices soft oatmeal or oat-nut bread, toasted", "6 slices thick-cut bacon, cooked until crisp", "1 head Boston or butter lettuce, leaves separated"]

["Place the tomatoes in a portable container. Sprinkle with the salt, pepper, and basil and drizzle with the olive oil. Cut the avocado in half and scoop out the flesh. In another container, mash it with the mayonnaise and lemon juice. Seal the containers until serving time. Then spread each slice of bread with the avocado mayonnaise and make 2 sandwiches, dividing the bacon, lettuce, and tomatoes evenly between them."]

www.epicurious.com/recipes/food/views/avocado-blts-on-toasted-oatmeal-bread-239170

0Gathered

["tomatoes", "Salt", "fresh basil", "extra-virgin olive oil", "avocado", "mayonnaise", "lemon", "bread", "bacon", "butter"]

Texas Chocolate Sheet Cake

["INGREDIENTS:", "2 cups all-purpose flour", "2 cups white sugar", "1 teaspoon baking soda", "1/2 teaspoon salt", "1/2 cup sour cream", "2 eggs", "1 cup butter", "1 cup water", "5 tablespoons unsweetened cocoa", "powder", "6 tablespoons milk", "5 tablespoons unsweetened cocoa", "powder", "1/2 cup butter", "4 cups confectioners' sugar", "1 teaspoon vanilla extract", "1 cup chopped walnuts (optiona"]

["Texas Sheet Cake V", "", "Prep Time: 10 Minutes", "Cook Time: 20 Minutes", "Ready In: 30 Minutes", "Servings: 32", "\"A moist and delicious chocolate cake made in a jellyroll pan, covered with chocolate frosting and walnuts.\"", "l)", "DIRECTIONS:", "1.\tPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.", "2.\tCombine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.", "3.\tPour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.", "4.\tFor the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.", "Printed from Allrecipes.com 12/28/2014"]

www.epicurious.com/recipes/member/views/texas-chocolate-sheet-cake-53023111

0Gathered

["INGREDIENTS", "flour", "white sugar", "baking soda", "salt", "sour cream", "eggs", "butter", "water", "unsweetened cocoa", "milk", "unsweetened cocoa", "butter", "sugar", "vanilla", "walnuts"]

Vadouvan Carrot Yogurt

["3 tablespoons olive oil, divided", "1 bunch small carrots (about 8 ounces), peeled, sliced crosswise into 1/4-inch pieces", "Kosher salt, freshly ground pepper", "1 tablespoon plus 1 teaspoon vadouvan", "2 garlic cloves, thinly sliced", "1 1/2 cups low-fat plain Greek yogurt", "2 tablespoons fresh lime juice", "Toast or crispbread-style crackers (for serving)"]

["Heat 2 Tbsp. oil in a large skillet over medium-high. Add carrots, season with salt and pepper, and cook, tossing occasionally, until carrots are tender and beginning to brown around edges, 12-15 minutes. Add 1 Tbsp. vadouvan and garlic and cook, tossing often and reducing heat if needed, until very fragrant, about 2 minutes. Let cool slightly, then transfer to a food processor or blender. Add yogurt and lime juice; puree until smooth.", "Heat remaining 1 Tbsp. oil and 1 tsp. vadouvan in a small skillet until spices are sizzling and very fragrant, about 2 minutes.", "Divide yogurt among bowls and drizzle with spice oil. Serve with toast for dipping.", "Yogurt and spice oil can be made 3 days ahead. Cover and chill yogurt; store spice oil tightly covered at room temperature."]

www.epicurious.com/recipes/food/views/vadouvan-carrot-yogurt

0Gathered

["olive oil", "carrots", "Kosher salt", "vadouvan", "garlic", "low-fat plain", "lime juice", "crackers"]

Bailey'S Matcha Shamrock Shake

["1 ounce Bailey's Original Irish Cream", "1 tablespoon matcha powder, plus more for garnish", "1 1/2 cups vanilla ice cream", "1/2 cup whole milk", "Whipped cream (optional)"]

["In a blender, combine the Bailey's, matcha powder, vanilla ice cream, and milk, and process until smooth, about 30 seconds. Pour into a glass and top with the whipped cream and additional matcha powder."]

www.epicurious.com/recipes/food/views/baileys-matcha-shamrock-shake-51226610

0Gathered

["Irish Cream", "matcha powder", "vanilla ice cream", "milk", "cream"]

Pasta Salad Organic

["1 bag gluten free spiral pasta", "2 organic carrots", "2 organic celery stalks", "2 organic green onions", "1/2 organic zucchini", "12 organic grape tomatoes", "1 inch stack Boars Head Turkey pepperoni", "1 TBS dry Kraft blue cheese dressing or Parmesan cheese", "1 TBS fresh Basil and Oregano", "1 tsp fresh Rosemary", "Salt and pepper to taste", "Organic Balsamic and Olive oil vingarette"]

["Cook pasta al dente, drain and run cold water over it", "Chop carrots, celery, zucchini, pepperoni and green onion into small/thin pieces", "Quarter tomatoes", "Chop the herbs small", "Mix vegetables and herbs with the pasta", "Add the vingarette (about a cup) then sprinkle the blue cheese dressing or Parmesan cheese on top, add a little salt and pepper", "Mix well", "Let sit for 10-15 minutes, the pasta will absorb the dressing. Add more of any ingredients as desired needed."]

www.epicurious.com/recipes/member/views/pasta-salad-organic-53081151

0Gathered

["pasta", "carrots", "celery", "green onions", "zucchini", "grape tomatoes", "stack", "Parmesan cheese", "Basil", "Rosemary", "Salt", "Olive oil vingarette"]

Steak Sandwiches With Fennel Slaw

["1 chilled leftover steak (from", ")", "1 small fennel bulb, very thinly sliced, plus coarsely torn fronds", "1/2 small red onion, very thinly sliced, rinsed", "1/4 cup leftover cilantro salsa verde (from", ")", "1/2 tsp. kosher salt, plus more", "Freshly ground black pepper", "1 sandwich-size piece focaccia, split lengthwise, toasted", "4 Tbsp. mayonnaise"]

["Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill.", "Toss sliced fennel, red onion, salsa verde, 1/2 tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again.", "Spread cut sides of focaccia with 2 Tbsp. mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left-nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt."]

www.epicurious.com/recipes/food/views/steak-sandwiches-with-fennel-slaw

0Gathered

["fennel", "red onion", "cilantro salsa", "kosher salt", "Freshly ground black pepper", "sandwich", "mayonnaise"]

Homemade Graham Crackers

["1 1/2 cups all-purpose flour, plus more for working", "1 cup whole-wheat flour", "1/2 cup untoasted wheat germ", "1/2 teaspoon salt", "1 teaspoon baking soda", "1 teaspoon ground cinnamon", "1 cup unsalted butter, softened (2 sticks)", "3/4 cup packed light-brown sugar", "2 tablespoons high-quality honey"]

["1. Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.", "", "2. Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.", "", "3. Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.", "", "4. Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.", "", "5. Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely."]

www.epicurious.com/recipes/member/views/homemade-graham-crackers-50081882

0Gathered

["flour", "flour", "untoasted wheat germ", "salt", "baking soda", "ground cinnamon", "unsalted butter", "light-brown sugar", "honey"]

Panpepato

["1 cup walnuts, chopped", "1/2 cup hazelnuts, chopped", "1/2 cup almonds, chopped", "1/4 cup pine nuts", "2/3 cup raisins", "3/4 cup semisweet chocolate, finely chopped", "1/2 cup candied orange peel, chopped", "2 tablespoons brewed espresso", "6 tablespoons honey", "3 tablespoons water", "1/2 cup red currant jelly, divided", "Large pinch of nutmeg", "Zest of 1 orange", "1/4 teaspoon salt", "Large pinch black pepper", "1 cup all-purpose flour", "Confectioner's sugar for dusting"]

["In a large bowl, combine the nuts, raisins, chocolate, orange peel,", "and espresso.", "Melt the honey combined with the 3 tablespoons water. Add it to the", "nut mixture.", "Add 1/4 cup red currant jelly and mix well.", "Add the nutmeg, zest, salt and pepper.", "Reserve 3 tablespoons of flour and add the rest a little at a time.", "Mix only enough to get the mixture to hold together.", "Divide into 5 equal balls and place on a lightly-floured surface.", "Roll each piece into a round, slightly flattened loaf.", "Use the remaining flour to help shape loaves.", "Place loaves on a greased baking sheet.", "Bake at 350-degrees F. for 15 minutes or until firm.", "Brush the tops with the remaining currant jelly and bake 5 more minutes.", "Allow to cool 15 minutes and dust with confectioner's sugar."]

www.epicurious.com/recipes/member/views/panpepato-50164020

0Gathered

["walnuts", "hazelnuts", "almonds", "pine nuts", "raisins", "semisweet chocolate", "candied orange peel", "espresso", "honey", "water", "red currant", "nutmeg", "orange", "salt", "black pepper", "flour", "dusting"]

Pumpkin Cookies

["2 cups (260 grams) all purpose flour", "1 1/4 teaspoons baking powder", "1 teaspoon baking soda", "1 teaspoon ground cinnamon", "1/4 teaspoons ground ginger", "1/8 teaspoon ground cloves", "1/2 teaspoon salt", "2 large eggs, room temperature", "1 1/4 cups (260 grams) light brown sugar", "1/2 cup (120 ml) canola oil or corn oil (or other flavorless oil)", "1 teaspoon pure vanilla extract", "1 cup (215 grams) pumpkin puree", "Cream Cheese Frosting:", "4 ounces (115 grams) room temperature cream cheese, regular or low fat", "2 tablespoons (30 grams) unsalted butter, room temperature", "1/2 cup (60 grams) confectioners' (powdered or icing) sugar", "1/2 teaspoon pure vanilla extract", "Note: Instead of frosting the cookies, you could add to the batter either 1 cup of chopped nuts or 1 cup of chocolate chips.", "Read more: http://www.joyofbaking.com/PumpkinCookies.html#ixzz1faDmcGTY"]

["In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.", "", "In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.", "", "Bake for about 15 - 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting. Place small dollops of the frosting on each cookie or put the frosting in a piping bag, fitted with a small plain tip, and pipe swirls of frosting on the top of each cookie. Store frosted cookies in the refrigerator.", "", "Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy and of spreading consistency."]

www.epicurious.com/recipes/member/views/pumpkin-cookies-50160678

0Gathered

["flour", "baking powder", "baking soda", "ground cinnamon", "ground ginger", "ground cloves", "salt", "eggs", "light brown sugar", "canola oil", "vanilla", "pumpkin puree", "Cream Cheese Frosting", "cream cheese", "unsalted butter", "confectioners", "vanilla", "Instead of frosting the cookies"]

Sensational Quinoa Mediterranean Salad

["1 Cup quinoa, cooked", "1 Can lentils (19 oz), drained", "2 Clove garlic, crushed", "1/2 Cup black olives", "1 Teaspoon salt", "2 Tablespoon fresh mint, minced", "2 Tablespoon fresh dill, minced", "1/4 Cup fresh parsley, minced", "1/3 Cup green onion, minced", "1 green or red pepper, chopped", "1 stalk of celery, minced", "1/2 Cup feta cheese, crumbled", "1 tomato, diced", "1/2 Cup chopped walnuts or toasted almonds or sunflower seeds", "1/4 Cup olive oil", "1/4 Cup lemon juice"]

["1.Mix all ingredients in large bowl, adding lemon juice and olive oil last. Add salt to taste."]

www.epicurious.com/recipes/member/views/sensational-quinoa-mediterranean-salad-50123438

0Gathered

["quinoa", "lentils", "Clove garlic", "black olives", "salt", "fresh mint", "fresh dill", "fresh parsley", "green onion", "green", "celery", "feta cheese", "tomato", "walnuts", "olive oil", "lemon juice"]

Baked Potatoes With Brown Butter And Cilantro

["4 large baking potatoes", "olive oil", "1/4 cup butter", "2 teaspoons garlic -- minced", "1 tablespoon cilantro --minced"]

["Wash potatoes and pat dry with paper towels. Rub surfaces with oil. Wrap", "each in foil.", "Place potatoes around edge of barbecue, not over hot coals, but where it's", "very hot. Cook about 1 hour and 15 minutes or until tender, turning often", "to avoid burning.", "Brown butter in small skillet over high heat, tipping skillet to brown", "evenly, about 2 to 3 minutes. Remove from heat. Stir in garlic. Slash", "each potato and drizzle with garlic butter. Garnish with cilantro. Serve hot."]

www.epicurious.com/recipes/member/views/baked-potatoes-with-brown-butter-and-cilantro-50086149

0Gathered

["baking potatoes", "olive oil", "butter", "garlic", "cilantro"]

Butternut Squash Casserole

["3 butternut squash, peeled, seeded and cubed", "1 onion, chopped", "3 large eggs", "1/2 cup coconut milk", "1 1/2 teaspoons curry powder", "1 teaspoon salt", "1/4 teaspoon cracked black pepper", "1/2 cup raisins", "1/2 cup sweetened flaked coconut", "Directions", "Preheat oven to 350 degrees F. Lightly grease a 2 1/2-quart casserole dish."]

["In a large Dutch oven, combine squash and onion; add water to cover. Bring to a boil over high heat and cook 10 to 12 minutes or until squash is tender; drain well. Spoon squash mixture into a large bowl.", "", "", "", "In a small bowl, whisk together eggs, milk, curry powder, salt, and pepper. Add to squash mixture. Beat at medium speed with an electric mixer until smooth. Spoon into prepared baking dish; sprinkle evenly with raisins and coconut. Bake 40 minutes or until center is set."]

www.epicurious.com/recipes/member/views/butternut-squash-casserole-52650391

0Gathered

["butternut squash", "onion", "eggs", "coconut milk", "curry powder", "salt", "cracked black pepper", "raisins", "coconut", "Directions", "F. Lightly"]

Badger Brook Slow Cooker Short Ribs

["Couple lbs., at least, of beef short ribs", "1 lb. mushrooms, quartered", "1 C dried barley", "6-8 C stock", "Onions, diced", "Carrots, diced", "Celery, diced", "1 C red wine", "Salt, pepper, and thyme", "Sherry"]

["Cut up short ribs between bones into individual ribs. Brown them in a skillet on medium high, salting and peppering them as you go. Throw them in the crock pot.", "Now brown the onions, celery, and carrots, and deglaze with the red wine. Cook this off for 5 minutes or so and add to crock pot.", "Add everyuthing else except sherry and thyme to crock pot. Turn to high for 5-6 hours, or low from 8-10. When beef is starting to fall off the bone, remove it from pot, take off bones and trim of excess fat. Cut up, put back into pot and cook until tender. Add salt, pepper, thyme,and a splash of sherry."]

www.epicurious.com/recipes/member/views/badger-brook-slow-cooker-short-ribs-52573271

0Gathered

["Couple", "mushrooms", "barley", "stock", "Onions", "Carrots", "Celery", "red wine", "Salt", "Sherry"]

Chicken Fettuccini With Garlic Cream Sauce

["1/2 pounds Fettuccini", "4 cloves Garlic (Large Cloves), Minced", "2 Small Scallions, Minced", "2 Tablespoons Extra Virgin Olive Oil", "2 Boneless, Skinless Chicken Breasts, Cut Into 1\" Cubes", "1/4 cups Dry White Wine", "3/4 cups Heavy Cream", "1/4 cups Parmesan, Grated, Plus More For Garnish", "1 Tablespoon Dried Parsley, Plus More For Garnish", "1/4 cups Red Bell Pepper, Finely Chopped", "Salt To Taste"]

["Cook pasta in boiling water until al dente.", "", "In a large skillet over medium heat, saute garlic and scallions in olive oil until browned. Add chicken and cook until no longer pink. Deglaze pan with wine, reduce. Stir in cream, parmesan, parsley, red pepper and salt. Simmer until chicken is cooked through. Toss with cooked pasta, serve garnished with fresh grated parmesan and additional parsley."]

www.epicurious.com/recipes/member/views/chicken-fettuccini-with-garlic-cream-sauce-50149625

0Gathered

["Fettuccini", "Garlic", "Scallions", "Olive Oil", "Chicken Breasts", "\u00bc", "Heavy Cream", "\u00bc", "Parsley", "\u00bc", "Salt"]

Coconut Macaroons

["1 can sweetened condensed milk", "1 tablespoon heavy cream", "1 tablespoon sour cream", "2 teaspoons vanilla or almond extract", "2 14 oz. bags sweetened shredded coconut", "Chocolate for dipping (optional)", "Green food coloring for nests (optional)"]

["Preheat oven to 325.", "", "In bowl of stand mixer stir together milk, cream, sour cream and vanilla. Add shredded coconut and mix until combined. Drop rounded tablespoon onto parchment lined cookie sheet. Bake for 15 - 20 minutes until golden brown. Cool.", "", "Dip bottoms in melted chocolate then drizzle chocolate over top or dip half the cookie in melted chocolate or just enjoy them plain.", "", "Store in airtight container.", "", "Easter Nests:", "Place shredded coconut into ziplock bag. Add a few drops of green food coloring. Seal bag and shake until color is dispensed. Add more color until desired shade of green is reached. Follow recipe above. Place a large scoop of mixture onto parchment lined cookie sheet. Lightly moisten back of scoop and press into center of mixture to make an indentation. Dampen fingers and pinch edges to make a nest shape. Bake as above. When cooled, fill with Easter treats."]

www.epicurious.com/recipes/member/views/coconut-macaroons-50179151

0Gathered

["condensed milk", "heavy cream", "sour cream", "vanilla", "coconut", "Chocolate", "Green food coloring"]

Tomato & Olive Penne

["salt & pepper", "1 pound penne or other short pasta", "1/4 cup olive oil", "2 garlic cloves, thinly sliced", "2/3 pound cherry tomatoes (2 cups), halved or quartered", "1 teaspoon dried oregeno", "1/4 teaspoon crushed red pepper (optional)", "1/4 cup kalamata olives, pitted & sliced", "1/4 cup chopped fresh parsley", "1/4 cup grated Parmesan cheese, plus more for serving"]

["1 In a large pot of boiling salted water, cook the penne according to package instructions until al dente, about 13 minutes, drain.", "2 Meanwhile in a large skillet heat the olive oil over medium heat, add the garlic and cook, stirring until just golden about 1 minute. Add the cherry tomatoes, oregeno, crushed red pepper, half teaspoon of salt and 1/4", "teaspoon of pepper. Reduce the heat to low, and cook, stirring until tomato juices run, about 3 minutes.", "3 Add the penne, olives, parsely, and 1/4 cup parmesan to the skillet and toss to combine. Serve with more cheese if desired."]

www.epicurious.com/recipes/member/views/tomato-olive-penne-1221690

0Gathered

["salt", "penne", "olive oil", "garlic", "tomatoes", "oregeno", "red pepper", "kalamata olives", "parsley", "Parmesan cheese"]

Cucumber, Blackbean, And Mango Salad

["1/2 English cucumber;", "1 can black beans;", "1 mango, diced;", "2/3 cup frozen sweet corn, thawed;", "1 7oz jar roasted red peppers, packed in water;", "2 tbsp chopped cilantro;", "1/2 red onion, chopped;", "2 tbsp lime juice;", "1 tsp cumin;", "1/2 tsp cayenne pepper;", "salt and pepper to taste"]

["Pour black beans into a colander and rinse under cold water. Combine all ingredients in a large bowl. Refrigerate at least one hour prior to serving to allow flavors to permeate the salad."]

www.epicurious.com/recipes/member/views/cucumber-blackbean-and-mango-salad-1221221

0Gathered

["cucumber;", "black beans", "mango", "frozen sweet corn", "red peppers", "cilantro", "red onion", "lime juice", "cumin", "cayenne pepper", "salt"]

Chili Casserole Con Pan De Maiz

["lb lean (at least 80%) ground beef", "1", "jar (16 oz) Old El Paso(R) Thick 'n Chunky salsa", "2", "cups Progresso(R) dark red kidney beans (from 19-oz can), drained", "1", "can (14.5 oz) diced peeled tomatoes, undrained", "1 1/2", "cups Green Giant (R) Valley Fresh Steamers Niblets(R) frozen corn", "3", "teaspoons chili powder", "1", "teaspoon ground cumin", "1", "pouch (6.5 oz) Betty Crocker(R) cornbread & muffin mix", "1/3", "cup milk", "1/3", "cup shredded Cheddar cheese", "1", "tablespoon sliced green onion (1 medium)"]

["1) Heat oven to 400\u00b0F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.", "2) Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)", "3) Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving."]

www.epicurious.com/recipes/member/views/chili-casserole-con-pan-de-maiz-50182875

0Gathered

["lean", "n Chunky salsa", "Progresso\u00ae", "tomatoes", "Green Giant \u00ae", "chili powder", "ground cumin", "muffin mix", "milk", "Cheddar cheese", "green onion"]

Quick, Delicious Apple-Cranberry Salad

["Salad:", "1 large [softball size] Honey Crisp Apple", "1 package [approximately 2 cups] fresh cranberries", "1/2 cup walnuts, coarsely", "1-4 Tablespoons of sugar, depending on your taste.", "Dressing:", "2T canola oil", "1T orange juice", "Freshly ground pepper, approximately 1/4 teaspoon", "Salt, approximately 1/2 teaspoon"]

["Wash and dry the Honey Crisp Apple, Wash the cranberries. Mix", "Dressing ingredients in a small bowl and set it aside to let the flavors meld.", "To make the salad: Coarsely chop 1/2 Cup walnuts, place in a bowl large enough to mix all the Apple-Cranberry Salad ingredients together. Cut apple into small dice, add to walnuts. Finely chop fresh cranberries, add to walnuts and apples.", "Stir and taste. If you use sugar, add 1 tablespoon at a time, stirring and tasting after each addition. Too much sugar detracts from the lovely taste of the apple. Stir in dressing.", "Apple-Cranberry Salad may be served immediately, or refrigerated until serving time."]

www.epicurious.com/recipes/member/views/quick-delicious-apple-cranberry-salad-50177422

0Gathered

["Salad", "Honey Crisp", "cranberries", "walnuts", "sugar", "Dressing", "canola oil", "orange juice", "Freshly ground pepper", "Salt"]

Savory Muffins With Ham And Cheese

["1 1/4 cups all-purpose flour", "1/4 cup cornmeal", "2 1/2 teaspoons baking powder", "1/2 teaspoon baking soda", "3 green onions, finely sliced", "1/2 cup shredded sharp Cheddar cheese", "3/4 cup diced country ham", "1 large egg", "1 cup milk", "2 tablespoons melted butter"]

["Preheat oven to 375\u00b0.", "", "Combine flour, cornmeal, baking powder and soda, sliced onions, cheese, and the country ham.", "", "In another bowl, whisk milk with egg and melted butter.", "", "Blend milk and egg mixture into the dry ingredients, mixing until all dry ingredients are moistened.", "", "Fill muffin cups about to 3/4 full. Bake for 25 to 30 minutes.", "", "Makes about 10 to 12 muffins, depending on size."]

www.epicurious.com/recipes/member/views/savory-muffins-with-ham-and-cheese-1251969

0Gathered

["flour", "cornmeal", "baking powder", "baking soda", "green onions", "shredded sharp Cheddar cheese", "country ham", "egg", "milk", "butter"]

Slow Cooker Salted Caramel Apple Cider

["1 gallon fresh apple cider", "1 cup caramel flavored syrup (the kind of flavored syrup you use in coffee drinks)", "1/2 - 1 Tb. sea salt"]

["Pour the apple cider and caramel syrup into a large pot (or crock pot) and warm to deserved temperature. Add 1/2 tablespoon of sea salt. Taste the Salted Caramel Apple Cider and add more if desired."]

www.epicurious.com/recipes/member/views/slow-cooker-salted-caramel-apple-cider-53002911

0Gathered

["apple cider", "caramel flavored syrup", "salt"]

Mac And Cheese

["1lb macaroni", "1lb sharp chedder cheese", "1lg can stewed tom."]

["Boil macaroni as directed on box, (drain)put back in pan, take stewed toms and add to mac, stir well, Grate cheese and add to mac, stir well, cook on med until all cheese is melted. serve hot, Enjoy."]

www.epicurious.com/recipes/member/views/mac-and-cheese-1209463

0Gathered

["macaroni", "chedder cheese"]

Pulled Beef Sandwiches

["1 beef bottom round rump roast (4 pounds)", "1 large sweet onion, sliced thick.", "1 small onion cut into thin slices for serving with sandwichs", "14 ounces beef broth", "12 ounces beer", "24 ounces pepperoncini, including juice", "12 crusty sandwich rolls", "Provolone cheese, sliced"]

["1) Preheat oven to 300\u00b0. In a deep roasting place rump roast fat side up. Scatter onion slices around the roast; pour in broth, beer, and both jars of peppers (including juice). Cover with foil and bake 5 hours.", "2) With slotted spoon, remove peppers and slice for sandwiches. Shred beef using two forks.", "3) Serve at room temperture on rolls with sliced peppers, extra onions and cheese if desired."]

www.epicurious.com/recipes/member/views/pulled-beef-sandwiches-1258204

0Gathered

["beef", "sweet onion", "onion", "beef broth", "beer", "pepperoncini", "crusty", "Provolone cheese"]

Lamb And Sweet Onion Pitas With Orange-Cucumber Salad

["2-1/2 Tbs. extra-virgin olive oil", "1 medium sweet onion, halved lengthwise and sliced 1/4 inch thick", "Kosher salt and freshly ground black pepper", "1 lb. ground lamb", "1/2 tsp. ground cinnamon", "2 large oranges", "1 small English cucumber, halved lengthwise and thinly sliced", "2 Tbs. red wine vinegar", "1 Tbs. coarsely chopped fresh mint", "2 pitas, halved and very lightly toasted", "1/3 cup plain Greek yogurt"]

["Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium heat. Add about three-quarters of the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring occasionally, until golden-brown, 8 to 10 minutes. With a slotted spoon, transfer the onion to a small bowl; set aside.", "", "Cook the lamb, cinnamon, 3/4 tsp. salt, and 1/4 tsp. pepper in the skillet over medium-high heat, stirring occasionally and breaking up the meat, until cooked through, 5 to 7 minutes; drain well.", "", "Meanwhile, finely chop the remaining raw onion and transfer to a large bowl. Cut the peels and pith from the oranges. Working over a bowl to collect the juice, cut the orange segments free from the membranes. Cut the segments into chunks. Add the oranges, orange juice, cucumber, vinegar, mint, and the remaining 1 Tbs. oil to the chopped raw onion; toss to combine. Season to taste with salt and pepper.", "", "Fill the pitas with the lamb and cooked onions. Add some of the orange-cucumber salad and a dollop of yogurt. Serve the remaining salad on the side.", "", "nutrition information (per serving):", "Calories (kcal): 470; Fat (g): 26; Fat Calories (kcal): 240; Saturated Fat (g): 9; Protein (g): 25; Monounsaturated Fat (g): 13; Carbohydrates (g): 33; Polyunsaturated Fat (g): 2; Sodium (mg): 580; Cholesterol (mg): 80; Fiber (g): 4;"]

www.epicurious.com/recipes/member/views/lamb-and-sweet-onion-pitas-with-orange-cucumber-salad-50175147

0Gathered

["extra-virgin olive oil", "sweet onion", "Kosher salt", "ground lamb", "ground cinnamon", "oranges", "cucumber", "red wine vinegar", "fresh mint", "pitas", "yogurt"]

Kc Style Bbq Sauce

["1 c plus 2 T ketchup", "1 c water", "1/3 c cider vinegar", "1/4 c packed brown sugar", "1 T minced onion", "1 T chili powder", "1 T black pepper", "1.5 t molasses", "3/4 t celery seed", "1/2 t smoked paprika"]

["Combine everything in a 3 qt saucepan; bring to boil over med heat. Reduce heat; simmer about 25 min, until slightly thickened."]

www.epicurious.com/recipes/member/views/kc-style-bbq-sauce-50116871

0Gathered

["T", "water", "cider vinegar", "brown sugar", "T", "T", "black pepper", "molasses", "celery", "paprika"]

Roasted Pumpkin And Black Bean Tostadas

["5- 6 Tbs. olive oil", "1/2 pound roasted pumpkin, mashed", "1 (15oz can) black beans", "1 cup corn", "2 tsp. cumin", "1 Tbs. chili powder", "8 - 10 corn tortillas", "1 cup vegetable oil", "3/4 cup Queso Fresco crumbled", "3/4 cup shredded green cabbage", "cilantro & lime wedges for garnish", "salt & pepper"]

["Quarter the pumpkin; clean out the seeds and interior pulp. Cut into wedges. Drizzle with 3-4Tbs. olive oil, and season generously with salt, pepper and chili powder. Roast in a preheated 375 oven for 40 minutes until fork tender. Allow to cool, scrape out pulp into a bowl and mash. Set aside. If the pumpkin is dry, add an additional tablespoon of olive oil, and season with salt and pepper to taste. Heat 2 Tbs. olive oil over medium high heat in a saute pan. Place corn in the hot pan, add cumin, salt and pepper to taste.", "", "Saute until caramelized. Add the black beans to the corn, saute for another minute to warm the beans through. Remove to a bowl and set aside. To prepare the tostados: heat 1/2 inch vegetable oil in a 10-inch heavy skillet over moderately high heat until hot enough to make the edge of a tortilla sizzle. Add 1 tortilla at a time to the oil, pushing down to submerge, fry for 15 seconds. Using tongs, turn tortilla over and continue frying, pushing down into oil with a spatula to keep as flat as possible. Turn the tortilla again if necessary. Fry until the tortilla is a deep golden color, about 1 minute more. Transfer to paper towels to drain. (Tostada will crisp as it cools.) Fry remaining tortillas 1 at a time."]

www.epicurious.com/recipes/member/views/roasted-pumpkin-and-black-bean-tostadas-50057598

0Gathered

["pumpkin", "black beans", "corn", "cumin", "chili powder", "corn tortillas", "vegetable oil", "Queso Fresco", "green cabbage", "cilantro", "salt"]

Lemon Cake

["1 cup sour cream", "2 teaspoons vanilla extract", "2 teaspoons finely grated lemon zest", "3 tablespoons fresh lemon juice", "2 1/4 cups all-purpose flour, sifted, plus more for dusting", "1 teaspoon baking powder", "1/2 teaspoon baking soda", "1/4 teaspoon salt", "4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for pan", "1 1/4 cups granulated sugar", "3 large eggs plus 3 large egg whites", "Confectioners' sugar, for dusting", "Borage or other edible flowers, for garnish"]

["Preheat oven to 325 degrees. Butter a 9-inch round cake pan. Line bottom with parchment cut to fit, and butter parchment. Dust with flour, and tap out excess.", "Combine sour cream, vanilla, zest, and juice. In a separate bowl, whisk flour, baking powder, baking soda, and salt.", "Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs and whites, 1 at a time, beating well after each addition. Beat in sour cream mixture. Reduce speed to low, and beat in flour mixture until just combined. Transfer to pan, and smooth top.", "Bake until a toothpick comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 5 minutes, then turn out cake onto rack to cool completely. (Cake can be stored in an airtight container at room temperature overnight.) Before serving, dust with confectioners' sugar, and arrange flowers on top."]

www.epicurious.com/recipes/member/views/lemon-cake-1263022

0Gathered

["sour cream", "vanilla", "lemon zest", "lemon juice", "flour", "baking powder", "baking soda", "salt", "unsalted butter", "sugar", "eggs", "Confectioners", "Borage"]

Hake In Green Sauce

["3 (10- to 12-oz) hake steaks (1 inch thick) or 6 (5- to 6-oz) fillets with skin, plus about 5 oz bones or thin belly flap and tail", "1 cup water", "1 small onion, chopped", "1/4 cup minced fresh flat-leaf parsley plus 2 sprigs", "3 large garlic cloves, thinly sliced", "3/4 teaspoon salt", "1/2 teaspoon black pepper", "1/2 cup extra-virgin olive oil", "3/4 cup cooked fresh peas or frozen peas, thawed", "a 12-inch-wide earthenware", "* or heavy metal pot (about 3 inches deep) with 2 handles"]

["Put fish bones or flap and tail in a 2-quart saucepan (set aside steaks or fillets) and add water, onion, parsley sprigs, and one third of garlic, then gently simmer, covered, 20 minutes. Pour through a fine-mesh or cheesecloth-lined sieve into a small bowl, pressing hard on solids and then discarding them (you will have about 1 cup stock).", "Pat fish dry and sprinkle with salt and pepper. Heat oil and remaining garlic in", "over low heat until garlic begins to sizzle. Add half of minced parsley and all of fish, skin sides up if fillets, then start gently swirling pot, holding onto both handles (it helps to plant your feet apart from each other) so fish moves slowly around edge of bottom of pot and oil laps over it. Cook fish, swirling pot, until bottom 1/2 inch of fish turns white, about 5 minutes. Carefully turn fish over and continue cooking, swirling pot and adding 1 or 2 tablespoons of stock every minute or two, until sauce is emulsified and fish is almost cooked through, about 10 minutes. (You will use about 1/2 cup stock.) Add peas and remaining minced parsley and cook, swirling pot, until peas are warm and fish is just cooked through, 3 to 5 minutes."]

www.epicurious.com/recipes/food/views/hake-in-green-sauce-232158

0Gathered

["hake", "water", "onion", "parsley", "garlic", "salt", "black pepper", "extra-virgin olive oil", "peas", "handles"]

Apple Crumble Margarita

["INGREDIANTS", "\tRum, Apple liquor, Butter Scotch schnapps, Apple juice."]

["PREAPARTION METHOD", "Rum, Apple liquor & Butter scotch blend together until they are in the frozen state & just float the apple juice on the top."]

www.epicurious.com/recipes/member/views/apple-crumble-margarita-50030430

0Gathered

["INGREDIANTS", "Apple liquor"]

Chocolate Cranberry Cakes With Bourbon Whipped Cream

["1 1/4 sticks (10 tablespoons) unsalted butter", "2 tablespoons all-purpose flour plus additional for dusting molds", "1 cup dried cranberries (4 1/2 oz)", "1/4 cup plus 2 teaspoons bourbon", "7 oz fine-quality bittersweet chocolate (not more than 60% cacao if marked), chopped", "1/4 cup pecans, toasted and cooled", "3 large eggs, separated", "1/2 cup packed light brown sugar", "1/2 cup chilled heavy cream", "1 teaspoon confectioners sugar plus additional for dusting", "parchment paper; 4 (4- by 1 1/4-inch) tartlet molds with removable bottoms or 4 (8-oz) ramekins (4 inches across and 1 1/4 inches deep)"]

["Put oven rack in middle position and preheat oven to 350\u00b0F.", "Cut out 4 rounds of parchment paper to fit just inside bottom of each mold, then set rounds aside. Melt 2 tablespoons butter, then brush molds with some of it. Line bottom of each mold with a round of parchment and brush parchment with some melted butter. Chill molds 5 minutes (to set butter), then brush parchment and side of each mold with more melted butter. Chill molds 5 minutes more. Dust molds with flour, knocking out excess, and set aside.", "Simmer cranberries and 1/4 cup bourbon in a small saucepan over low heat until cranberries are tender and bourbon is absorbed, about 5 minutes. Remove from heat.", "Melt chocolate and remaining stick butter in a small heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat and cool 10 minutes.", "Pulse pecans with flour (2 tablespoons) in a food processor until finely ground, being careful not to process to a paste.", "Beat together yolks and brown sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Add chocolate mixture and beat until just combined, then stir in pecan mixture and cranberries.", "Beat whites with a pinch of salt in another bowl using cleaned beaters until they just hold stiff peaks. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.", "Divide batter among molds (they will be very full), then put molds in a shallow baking pan and bake until a wooden pick or skewer inserted into center of a cake comes out with tip wet and remainder of pick dry, about 25 minutes. (Batter will rise above rims but will not spill over.) Transfer cakes to a rack and cool in molds 30 minutes. (Cakes will continue to set as they cool.)", "Beat cream with confectioners sugar and remaining 2 teaspoons bourbon in a small bowl using cleaned beaters until it just holds soft peaks.", "Remove side from each mold, then slide each cake from bottom onto a dessert plate, discarding parchment. Lightly dust each cake with confectioners sugar and serve with a dollop of bourbon whipped cream."]

www.epicurious.com/recipes/food/views/chocolate-cranberry-cakes-with-bourbon-whipped-cream-236426

0Gathered

["butter", "flour", "cranberries", "bourbon", "bittersweet chocolate", "pecans", "eggs", "brown sugar", "confectioners sugar", "parchment paper"]

Lime Ginger Biscotti

["3 eggs", "1 cup sugar", "1/2 cup canola oil", "1 tsp. vanilla", "2 tsp. lime juice with a few drops of lime oil", "Grated rind of one lime", "1/2 tsp. baking powder", "1/2 tsp. salt", "3 cups flour", "1/2 cup coarsely chopped candied ginger"]

["Beat eggs, sugar and oil together. Add lime juice, lime oil, lime rind and mix to blend well. Add baking powder and salt, mixing well to incorporate. Add flour with a wooden spoon and candied ginger.", "Divide dough in half and roll each half into 15\" logs on a surface sprinkled with cinnamon sugar with about 1/2 tsp. ground ginger mixed into it. Place logs on parchment lined cookie sheet. Flatten logs slightly. Bake at 350 for 25 minutes or until firm to the touch. Remove from oven and let cool briefly. Slice logs on diagonal and place cut side down on cookie sheets. You will now have 2 cookie sheets filled with slices.", "Rebake for about 10-12 minutes at 375 rotating pans from top to bottom and bottom to top halfway through the baking time. This will ensure even browning on both surfaces."]

www.epicurious.com/recipes/member/views/lime-ginger-biscotti-1213211

0Gathered

["eggs", "sugar", "canola oil", "vanilla", "lime juice", "lime", "baking powder", "salt", "flour", "candied ginger"]

Cheesecake Cookies

["1 1/2 sticks (6 ounces) unsalted butter, at room temperature", "4 ounces cream cheese", "3/4 cup granulated white sugar", "2 teaspoons freshly grated lemon zest", "2 teaspoons freshly grated orange zest", "2 tablespoons freshly squeezed lemon juice", "1 1/2 teaspoons vanilla extract", "2 1/4 cups all-purpose flour", "3 graham crackers, finely crushed (1/3 cup)"]

["1. Place the butter and cream cheese in a large mixer bowl and beat until smooth and creamy, about 30 seconds. Add the sugar, lemon zest, orange zest, lemon juice and vanilla, one at a time, beating after each addition. Beat well and scrape down the sides of the bowl. With the mixer on low, add the flour and mix until well incorporated.", "", "2. Divide the dough in half, for each piece into a 10-inch log, and then roll in graham cracker crumbs. Cover each log (I wrapped mine gently in plastic wrap) and refrigerate for at least 3 hours and up to 3 days.", "", "3. Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper.", "", "4. With a sharp or serrated knife, cut the logs into 1/4-inch slices. Place 1-inch apart on the prepared cookie sheets and bake until the bottoms are lightly browned, 8 to 10 minutes. Cool on the cookie sheets for a few minutes then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets."]

www.epicurious.com/recipes/member/views/cheesecake-cookies-52646831

0Gathered

["unsalted butter", "cream cheese", "white sugar", "freshly grated lemon zest", "orange zest", "freshly squeezed lemon juice", "vanilla", "flour", "crackers"]

Rogan Josh - Roghan Josh - Lamb Curry

["SPICE MIX", "2 tsp. fennel seeds, roasted and ground or 1/2 tsp fennel powder", "1 tsp ground coriander", "3/4 tsp ground cumin", "2 tsp mild paprika", "1/2 tsp chili powder", "1/2 tsp ground ginger (ginger powder)", "1/4 tsp ground turmeric", "INGREDIENTS", "1 large onion, roughly chopped", "1 tsp ginger paste", "1 tsp garlic paste", "2 tbsp Veg. Oil (or mustard oil)", "1 brown Cardamom pod, split (optional)", "8 green Cardamom pods, split", "2 Cinnamon Sticks, 1.25in. ea.", "1 dried Bay Leaf", "5 Cloves", "12 Black Peppercorns", "1 Blade Mace", "1/2 tsp Asoefatida", "1.25-1.5 lbs boned shoulder or leg of Lamb, cut into 1 inch cubes", "5 oz (125 g) Plain Yogurt", "2 Cups Basmati rice"]

["Combine all ingrediants in Spice Mix, set aside.", "", "Put onion in food processor, add a dash of water, and blend to a smooth paste. Put Onion paste into a small bowl.", "", "Heat the Oil in a wok over medium heat and add whole spices. Swirl everything in how oil until spices give off nutty scent, about 30 seconds. Add onion paste, turn heat to med-lo, and fry until golden brown. Stir in garlic and ginger pastes, cook for one more minute.", "", "Add Lamb, turn heat to medium, cook for ten minutes. Gradually add yogurt, stirring well.", "", "Simmer for 40 more mins - lamb should be tender and sauce thickened. If not thick enough, remove lamb, boil liquid until desired thickness, return lamb. salt to taste.", "", "Cook rice so that it has finished cooking at end of the 40 mins.", "", "Serve over basmati rice"]

www.epicurious.com/recipes/member/views/rogan-josh-roghan-josh-lamb-curry-50125405

0Gathered

["SPICE MIX", "fennel seeds", "ground coriander", "ground cumin", "paprika", "chili powder", "ground ginger", "ground turmeric", "INGREDIENTS", "onion", "ginger paste", "garlic", "Oil", "brown Cardamom", "green Cardamom", "Cinnamon", "Bay Leaf", "Black", "Asoefatida", "boned shoulder", "Yogurt", "Basmati rice"]

Sour Cream Mashed Potatoes With Paprika

["5 pounds Yukon Gold potatoes, peeled, cut into 2\" pieces", "Kosher salt", "1 garlic clove, finely grated", "2 cups whole-milk cottage cheese", "2 cups sour cream, divided", "1 bunch scallions, thinly sliced, divided", "Freshly ground black pepper", "Hot smoked Spanish paprika (for serving)"]

["Cook potatoes in a large pot of boiling salted water until tender, 20-25 minutes. Drain and return potatoes to still-hot pot. Add garlic, cottage cheese, 1 1/2 cups sour cream, and all but 1/4 cup scallions. Season generously with salt and pepper and mash with a potato masher until ingredients are incorporated but mixture is still coarse.", "Dollop remaining sour cream over potatoes; top with remaining scallions and several generous pinches of paprika."]

www.epicurious.com/recipes/food/views/sour-cream-mashed-potatoes-with-paprika

0Gathered

["potatoes", "Kosher salt", "garlic", "whole-milk", "sour cream", "scallions", "Freshly ground black pepper", "paprika"]

Eggplant Bruschette

["1 baguette", "4 tablespoons extra-virgin olive oil", "1 1/2 garlic cloves, whole clove left unpeeled", "1 small eggplant (1/2 lb)", "1/2 teaspoon finely chopped fresh thyme", "1/4 teaspoon finely chopped fresh rosemary", "1/4 teaspoon finely chopped fresh oregano", "1/4 teaspoon coarse gray sea salt", "1/8 teaspoon coarsely ground black pepper", "1 tablespoon chopped fresh flat-leaf parsley", "2 tablespoons", "Parmigiano-Reggiano"]

["Put oven rack in middle position and preheat oven to 375\u00b0F.", "Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides up, on a baking sheet. Toast until golden, 8 to 10 minutes. While toasts are still warm, rub oiled sides with cut side of garlic clove half, then transfer to a rack to cool. Reduce oven temperature to 350\u00b0F.", "Halve eggplant lengthwise and make shallow 1/2-inch-long incisions all over cut sides with tip of a paring knife. Arrange eggplant, cut sides up (without crowding), in a shallow baking dish and add unpeeled garlic clove. Sprinkle thyme, rosemary, oregano, sea salt, and pepper over eggplant, then drizzle eggplant and garlic with 2 tablespoons oil.", "Bake until garlic is very tender, 30 to 35 minutes, then transfer garlic to a cutting board and continue to bake eggplant until very tender, 20 to 25 minutes more. When garlic is cool enough to handle, squeeze flesh from peel onto cutting board.", "Transfer eggplant to cutting board and let stand until cool enough to handle, about 15 minutes. Scrape out flesh with a spoon onto cutting board, discarding peel. Finely chop eggplant and garlic together and transfer to a bowl. Add parsley and remaining tablespoon oil, then stir until combined well. Season with sea salt and pepper to taste.", "Top toasts with eggplant mixture and sprinkle with cheese."]

www.epicurious.com/recipes/food/views/eggplant-bruschette-233960

0Gathered

["baguette", "extra-virgin olive oil", "garlic", "eggplant", "thyme", "fresh rosemary", "fresh oregano", "coarse gray sea", "ground black pepper", "parsley"]

Quinoa Cakes

["1 c. red quinoa, uncooked", "2 c. chicken broth", "4 tbsp. flour", "1/2 tsp. sugar", "1/4 tsp. ground cumin", "1/8 tsp. salt", "1/8 tsp. garlic powder", "1/4 tsp. black pepper", "1/3 c. chives, chopped", "1 carrot, grated finely", "3/4 c. cheddar, shredded", "3 eggs", "1/2 c. cottage cheese", "3 tbsp. olive oil"]

["Bring the chicken broth to a boil in a saucepan. Add quinoa, cover and reduce to a simmer for 18 minutes until quinoa is softened.", "", "Meanwhile, combine flour, sugar and spices in a large bowl. Toss in chives, carrot and cheese mixing to distribute the dry ingredients. Add in egg substitute, cottage cheese and cooked quinoa.", "", "Preheat a large skillet on medium heat using 1 tbsp. of olive oil to coat the surface. With a 1/4 c. ice cream scoop (or measuring cup), drop 3 cakes into the hot skillet.", "Allow to cook for 4-5 minutes until golden brown, flip and cook an additional 4-5 min (note: don't mess with them while they cook - if you try to flip them too soon they'll stick or fall apart)"]

www.epicurious.com/recipes/member/views/quinoa-cakes-50185556

0Gathered

["red quinoa", "chicken broth", "flour", "sugar", "ground cumin", "salt", "garlic powder", "black pepper", "chives", "carrot", "cheddar", "eggs", "cottage cheese", "olive oil"]

Poison Punch

["1, 10 oz pkg of frozen raspberries", "2 1/2 cups cranberry juice", "2 envelopes unflavored gelatin", "2 L ginger ale", "2 L sparkling apple cider (carbonated only)", "6 gummy worms"]

["Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup. Pour raspberry mixture into the glove, gather and the top and tie securely. Freeze until solid.", "", "To Serve Cut glove away from the bloody hand. Place in serving container (cauldron, punch bowl, etc). Pour in ginger ale and sparkling cider.", "", "Garnish with gummy worms"]

www.epicurious.com/recipes/member/views/poison-punch-50074818

0Gathered

["frozen raspberries", "cranberry juice", "unflavored gelatin", "ginger ale", "L sparkling apple cider", "gummy worms"]

Bright And Sunny Carrot Salad

["1 pound carrots, washed, peeled and trimmed", "3 medium cloves garlic, minced or pressed", "1/3 cup sundried tomatoes in olive oil, finely chopped", "1 handful sesame seeds", "1 lemon, juiced", "1 pinch red pepper flakes", "1 handful sliced almonds", "splash of olive oil", "salt and pepper to taste"]

["Use a vegetable peeler to shave the carrots into strips and set aside.", "Put a large pan over high heat and saute the tomatoes and garlic until the pan looks dry.", "Add the sesame seeds and saute for 30 seconds.", "Toss in the carrots along with enough water to keep them from burning.", "Toss with tongs until the carrots soften and no longer taste raw.", "Remove from heat.", "In the bowl combine the lemon juice, pepper flakes, almonds, olive oil, salt and pepper.", "Toss with the carrots."]

www.epicurious.com/recipes/member/views/bright-and-sunny-carrot-salad-1271723

0Gathered

["carrots", "garlic", "tomatoes", "handful sesame seeds", "lemon", "red pepper", "handful", "olive oil", "salt"]

Salsa Cheese Dip

["2 (8 oz. ea.) pkgs. cream cheese, sofrened", "1 (16 oz.) jar salsa, divided", "1 medium green pepper, chopped", "1 small red onion, chopped", "1 medium tomato, seeded and chopped", "2 cups shredded Monterey Jack cheese (8 oz. total)", "Tortilla chips"]

["In a small mixing bowl, beat cream cheese until smooth. Beat in 1 cup of slasa until combined. Spread onto a 12-inch serving plate. Sprinkle with green pepper, onion and tomato.", "", "Top remaining salsa; sprinkle with cheese. Serve with tortilla chips."]

www.epicurious.com/recipes/member/views/salsa-cheese-dip-50089122

0Gathered

["cream cheese", "salsa", "green pepper", "red onion", "tomato", "shredded Monterey Jack cheese", "Tortilla chips"]

Gluten Free Pumpernickel Bread

["1-2/3 cups milk (cow, rice, etc.), heated to 115\u00b0F (no higher) (I used non-fat.)", "1/3 cup unsulphurated molasses", "2 1/4 teaspoons instant dry yeast", "1 cup buckwheat flour", "1 cup potato starch*", "3/4 cup corn starch* (Bob's Red Mill cornstarch is non-GMO.)", "1/2 cup sweet white sorghum flour", "1/4 cup fava bean flour", "1 Tablespoon unsweetened gluten free cocoa powder (Hershey's or Ghirardelli Natural)", "1 Tablespoon caraway seeds", "2 teaspoons xanthan gum (or guar gum for corn-free)", "1 teaspoon guar gum (or xanthan gum)", "3/4 teaspoon fine sea salt", "1/4 teaspoon gluten free baking powder (Rumford's, or Featherweigh for corn-free)", "1 large egg 3 large egg whites", "1 Tablespoon cooking oil (I used EVOO light in flavor) 2 teaspoons apple cider vinegar"]

["Preheat your oven to the lowest temperature possible, between 170 - 200\u00b0F.", "Add molasses to the warm milk; stir to dissolve; add yeast; stir and set aside for 5 minutes.", "Whisk together the dry ingredients; set aside. Add egg and egg whites and egg to the large bowl of your mixer until it reaches a frothy, creamy consistency, approximately 2 minutes on No. 10 speed (high).", "Add the oil, vinegar and yeast mixture to the eggs and blend on No. 2 speed (low) for a short time.", "Add dry ingredients all at once and blend on medium speed for 3 minutes.", "", "Grease or spray oil a 9x5-inch loaf pan.", "", "Add dough batter to prepared pan and pat with a little cold water using a rubber spatula and distribute dough evenly. Add drops of water, about 12 or more, to the top of the bread and with a wet, clean, spatula smooth out the top.", "If adding seeds to the top, sprinkle them over the dough. Dip your fingers in water and gently pat the seeds into the dough.", "Turn the oven off and place the bread on the center rack. Leave the door open about 30 - 60 seconds to allow some of the heat to escape. During the rising process, leave the door cracked open approximately 6-inches. Allow the dough to rise until it is about 1/2-inch over the top of the pan, about 30 - 40 minutes. If you are not pressed for time, do not rise it in the oven, but a slow rise, in a warm environment, about 80\u00b0F. This may prevent that mushroom affect on the top (or lessen the baking powder to 1/8 teaspoon).", "If using the oven for rising, remove the pan from the oven and preheat the oven to 375\u00b0F.", "Place the pan on the center of the rack, in the center of the oven and bake for about 1 hour. Tent the bread with foil (I use Martha Wrap - parchment lined foil to avoid aluminum from seeping into the bread) after 10 minutes of baking. Be sure to tent, lapping over on all four sides.", "Once baked, your bread should rise about 3-inches above the pan. It will shrink about 1-inch upon cooling. Remove the loaf from the oven"]

www.epicurious.com/recipes/member/views/gluten-free-pumpernickel-bread-52785601

0Gathered

["milk", "molasses", "yeast", "buckwheat flour", "potato starch", "corn starch", "sweet white sorghum flour", "fava bean flour", "cocoa", "caraway seeds", "xanthan", "guar gum", "salt", "gluten free", "egg", "cooking oil"]

Marinated And Roasted Chicken, Potatoes, And Chickpeas

["chickpeas one 15-ounce can", "1 3/4 pounds potatoes", "1 medium head of garlic, cloves separated", "8 bone in, skin on, chicken thighs", "For the marinade:", "1 tablespoon olive oil", "2 to 3 lemons", "1 1/2 teaspoons brown sugar", "1 tablespoon mayonnaise", "1 tablespoon buttermilk", "1 teaspoon harissa paste (or to your taste)", "1/2 teaspoon chile flakes", "1 tablespoon tomato paste", "1 tablespoon soy sauce", "Salt and pepper to season", "To finish/serve:", "2 teaspoons dry-roasted whole cumin seeds", "80 grams chopped coriander leaves and stalks (or one small handful)", "300 milliliters Greek yogurt or tzatziki (or enough for each serving to have a generous dollop)"]

["1.The day before, rinse and drain the chickpeas. Peel the potatoes and cut them into 3 inch chunks.", "", "2.Give the lemons 30 seconds or so in the microwave to help release more juice, or roll on a flat surface while applying a little pressure. Slice in half and squeeze out as much juice as you can. Mix the marinade ingredients together in a medium bowl. Taste and adjust the seasoning.", "", "3.Place the chicken, chickpeas, potatoes, and garlic in a large freezer bag and pour in the marinade. Squeeze out the air and seal the bag. Flop it around a bit to make sure that the marinade gets everywhere. Place on a plate or in a bowl and pop in the fridge to marinate for a day. Turn the bag over whenever you open the fridge over the next 24 hours. (Alternatively, you can just mix the chicken, marinade, and other ingredients in a bowl, and place that bowl, covered, in the fridge, mixing occasionally as it marinates.)", "", "4.An hour or so before you are ready to eat, heat the oven to 200\u00b0 C (375\u00b0 F). Remove the bag from the fridge and tumble the contents into a roasting dish large enough for everything to be spread out. Season with salt and pepper. Cover the dish tightly with foil and cook for 1 hour. Remove the foil and cook for another 15 minutes or so, until the chicken skin and potatoes are crispy and cooked through, and the chickpeas get a little crunchy. Watch carefully to make sure the marinade does not go from gooey and delicious to a burnt crisp. Remove from the oven and scatter over the roasted cumin seeds and chopped coriander leaves.", "", "5.Serve with a dollop of Greek yoghurt or tzatziki on the side, and prepare to be worshipped."]

www.epicurious.com/recipes/member/views/marinated-and-roasted-chicken-potatoes-and-chickpeas-53062101

0Gathered

["chickpeas", "potatoes", "head of garlic", "chicken", "marinade", "olive oil", "lemons", "brown sugar", "mayonnaise", "buttermilk", "harissa paste", "chile flakes", "tomato paste", "soy sauce", "Salt", "cumin seeds", "coriander", "yogurt"]

Jalapeno Popper Corn Fritters

["2 cups corn (~4 ears)", "1/2 cup flour* (or corn flour, or rice flour, etc)", "1 egg", "1/2 cup cheddar cheese, grated", "1/4 cup cream cheese, room temperature", "2+ jalapeno peppers, diced", "2 slices bacon, cooked and crumbled (optional)", "1 teaspoon smoked paprika", "1 teaspoon coriander, toasted and ground", "2 green onions, sliced", "1 handful cilantro, chopped", "1 lime, zest and juice", "2 tablespoons oil", "JALAPENO DRESSING (optional)", "1/4 cup Greek yogurt or sour cream or mayonnaise", "1/4 cup buttermilk", "1/4 cup fresh, pickled or roasted jalapenos", "1 clove garlic", "1 green onion", "1 tablespoon cilantro", "salt and pepper to taste"]

["1. Mix the corn, flour (Add enough flour that you can form the mixture into patties in your hand),", "egg, cheddar cheese, cream cheese, jalapenos, bacon, paprika, corriander, green onion, cilantro and lime juice in a bowl.", "", "2. Mix optional dressing ingredients in a food processer.", "", "3. Heat the oil in a pan over medium heat, form into 1/4 cup patties and cook until golden brown on both sides, about 2-4 minutes per side.", "Serve with jalapeno popper dressing."]

www.epicurious.com/recipes/member/views/jalapeno-popper-corn-fritters-52452161

0Gathered

["corn", "flour", "egg", "cheddar cheese", "cream cheese", "+", "bacon", "paprika", "coriander", "green onions", "handful cilantro", "lime", "oil", "Greek yogurt", "buttermilk", "fresh", "clove garlic", "green onion", "cilantro", "salt"]

Fruit And Pudding

["1 can - lite peaches", "1 can - lite chunk fruit cocktail", "1 can - chunk pineapple (in juice)", "1 can - mandarin oranges", "Sliced bananas and strawberries (optional)", "1 pkg - sugar-free vanilla pudding"]

["Drain juice into bowl (only 1/2 the juice from oranges) to equal 2 cups of liquid.", "Add pudding mix", "Stir until thick", "Add fruit", "Refrigerate overnight."]

www.epicurious.com/recipes/member/views/fruit-and-pudding-53065101

0Gathered

["peaches", "pineapple", "oranges", "bananas", "vanilla pudding"]

Pickled Collard Greens With Pineapple

["1/2 cup white-wine vinegar", "1/2 cup cider vinegar", "1 medium onion, thinly sliced", "4 garlic cloves, finely chopped", "1 tablespoon sugar", "1/4 teaspoon cayenne", "1 Turkish or 1/2 California bay leaf", "4 1/2 pounds collard greens (about 3 bunches), stems discarded and leaves cut crosswise into 1-inch-wide strips", "1 cup chopped (1/3 inch) fresh pineapple"]

["Bring vinegars, onion, garlic, sugar, cayenne, bay leaf, and 1 1/2 teaspoons salt to a simmer in a small saucepan, then remove from heat and let steep 15 minutes. Discard bay leaf.", "Meanwhile, cook collard greens in a large pot of well-salted boiling water until just tender, 6 to 8 minutes. Drain well in a colander, pressing to squeeze out excess water.", "Transfer greens to a large bowl, then add pineapple and vinegar mixture and toss to coat. Cool to room temperature, tossing occasionally, about 1 hour."]

www.epicurious.com/recipes/food/views/pickled-collard-greens-with-pineapple-354983

0Gathered

["white-wine vinegar", "cider vinegar", "onion", "garlic", "sugar", "cayenne", "Turkish", "collard greens", "pineapple"]

Cooking For Two: Ham And Cheese-Stuffed Pork Chops With Dijon Sauce

["2 Pork Chops [bone-in, 1 1/2 inches thick]", "1/2 teaspoon Salt", "1/2 teaspoon Pepper", "2 slices Swiss Cheese", "2 slices Deli Ham", "1/4 cup Flour", "1 Egg", "2/3 cup Panko Bread Crumbs", "3 tablespoons Olive Oil", "1 SAUCE", "1 tablespoon Olive Oil", "1/4 cup Shallots [finely chopped]", "3/4 cup Chicken Broth", "1/2 cup White Wine [dry]", "1/2 cup Heavy Cream", "2 tablespoons Dijon Mustard", "1 tablespoon Parsely [chopped]"]

["1. Heat oven to 400\u00b0F.", "2. Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.", "3. Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.", "4. In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.", "5. In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145\u00b0F). 6", "6. Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat. 7", "7. Place pork chops on serving plates. Serve with sauce."]

www.epicurious.com/recipes/member/views/cooking-for-two-ham-and-cheese-stuffed-pork-chops-with-dijon-sauce-5ade612d46a4784fa17ceb97

0Gathered

["Salt", "Pepper", "Swiss Cheese", "Ham", "Flour", "Egg", "Bread Crumbs", "Olive Oil", "SAUCE", "Olive Oil", "Shallots", "Chicken Broth", "White Wine [dry]", "Heavy Cream", "Dijon Mustard", "]"]

Randi'S Savory Butternut Soup

["Extra Virgin Olive Oil", "Fresh Black Pepper", "Sea Salt (I used Porcini Mushroom Sea Salt in the batch I made.)", "Herbs de Provence seasoning", "Fresh Sage (1 package, or 1 small bundle/handful)", "Approx. 1/2 cup Chicken Stock, if you have it.", "Chicken Broth (enough to cover everything in the stock pot)", "1 Large Yellow Onion", "3-4 cloves of Garlic", "2-3 Large Shallots", "1 Large Red Jalapeno", "1 Large Butternut Squash", "2 Small Sweet Potatoes", "Roasted Pepper Sour Cream", "Ingredients:", "About 16oz Sour Cream", "2-3 Roasted Peppers (Poblano for more mild heat, Jalapeno for more pronounced heat)", "Instructions:", "Smash/crush roasted peppers, and mix into sour cream container.", "Refrigerate until serving time, so flavors can merry."]

["VERY CAREFULLY, peel and cube butternut squash. Dice onion, shallots, and jalapeno. Mince Garlic. Cube sweet potatoes.", "In a large stock pot, sautee onions, shallots, garlic and jalapeno in olive oil (& 1/2 cup Chicken Stock, if you have it) until cooked through. Add the squash, sweet potatoes, and seasonings, then the Chicken Broth.", "Bring to a boil, then cover and reduce heat. Allow to simmer for approximately 45 minutes, or until everything is mashably- tender, stirring occasionally.", "Mash partially by hand, then use your handheld mixer to blend further, until desired consistency is acquired. (I left mine with a bit of texture, rather than completely pureeing it.)", "Allow to simmer uncovered for an additional 10 minutes, and it's ready to eat!", "Serve with a generous dollop of Roasted Pepper Sour Cream, and Enjoy! (Note: Some roasted pumpkin seeds would add a nice crunch to this, if you want to add a little something more.)"]

www.epicurious.com/recipes/member/views/randis-savory-butternut-soup-53080891

0Gathered

["Olive Oil", "\u0095Fresh Black Pepper", "Salt", "\u0095Fresh Sage", "Chicken", "\u0095Chicken Broth", "Yellow Onion", "Shallots", "Red", "Butternut Squash", "Sweet Potatoes", "Pepper", "Ingredients", "Sour Cream", "Peppers", "Instructions", "peppers", "\u0095Refrigerate"]

Traditional Cranberry Relish

["1 bag cranberries washed and stemmed", "1 cup of sugar", "1 cup of chopped nuts", "1 large orange peeled, pulp removed, chopped", "3/4 red apple chopped", "3/4 yellow apple chopped"]

["Half cover with water. Boil until some berries pop. Remove from heat. Add 1 cup of sugar while still hot. Allow to cool. Gently add remaining ingredients, refrigerate."]

www.epicurious.com/recipes/member/views/traditional-cranberry-relish-1211948

0Gathered

["cranberries washed", "sugar", "nuts", "orange", "red apple"]

Braised Oxtail Turnovers W/ Spicy Tomato Coulis

["For Oxtail Turnovers:", "1 bottle of red wine (decent Bordeaux or burgundy)", "3-4 pounds oxtail pieces", "3 tablespoons olive oil", "2 shallots (chopped)", "3 garlic cloves (chopped)", "1 medium carrot (shredded)", "1 medium yellow onion (chopped)", "1 celery rib (chopped)", "1-2 thyme sprigs", "2 bay leaves", "1/2 cup parsley (finely chopped for garnish)", "2 cups beef broth/stock", "box of phyllo dough defrosted", "5-6 ounces of parmesan-reggiano (shredded)"]

["Preheat oven to 325 degrees. In a 4-6 quart heavy, oven proof sauce pan or Dutch oven, heat 1/2 of olive until very hot. Liberally salt and pepper oxtail pieces and then sear all sides and remove. Reduce heat, add remaining olive oil and use a wooden spoon to scrape up brown bits. Add onions, carrots and celery and saute for 2 minutes. Add shallots and garlic and cook for 2 minutes more. Add wine, beef broth and herbs and bring to a boil, reducing by about a 1/3. Place seared oxtail pieces in one layer back in the pan - liquid should just cover the tops.", "Braise oxtails, covered, in the middle of the oven for 3.5 to 5 hours, or until meat is very tender and nearly falling off the bone. Taste the braising liquid along the way. If too winey, add some beef bouillon or vegetable stock. If too meaty add vegetable stock or more wine. When oxtails are very tender remove with a slotted spoon and gently pull the meat off the bone using a tong and fork. Set aside. DO AHEAD: Cooked oxtails can be prepared one day in advance and refrigerated.", "", "Strain the braising mixture and reduce in a sauce pan until very thick and rich. Set aside.", "", "Preheat oven to 400 degrees. Cut sheets so folded once, you have a long narrow strip of phyllo. Use a brush to paint a small amount of butter down the sheet. Place a tablespoon or so of the oxtail in one corner of the sheet, spoon on a little of the reduction and sprinkle with the shredded parmesan. Fold into triangles following the diagram shown, using more butter at the end if necessary to adhere. Brush both sides of turnover with a little more butter and place on cookie sheet. Cook for 8-10 minutes or until golden brown. DO AHEAD: You can par-bake for five minutes a few hours before guests arrive and finish them off under the broiler for a couple minutes when ready to serve.", "", "Arrange golden brown turnovers on a serving platter, garnish with tomato coulis in fancy, zigzag fashion and sprinkle with parsley."]

www.epicurious.com/recipes/member/views/braised-oxtail-turnovers-w-spicy-tomato-coulis-50018613

0Gathered

["Turnovers", "red wine", "olive oil", "shallots", "garlic", "carrot", "yellow onion", "celery", "thyme", "bay leaves", "parsley", "beef broth/stock", "phyllo"]