Farmhouse Apple Pie

Ingredients:
2 (1/2 recipe) disks Grandma's Pie Dough
2 1/2 pound(s) mixed apples, peeled, cored, and chopped into 3/4-inch pieces
2 tablespoon(s) all-purpose flour
3/4 cup(s) sugar
1 tablespoon(s) sugar
1 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground nutmeg
1/2 teaspoon(s) salt
1 tablespoon(s) lemon juice

Directions
Heat the oven to 375 degrees F.

Roll out one of the disks of dough on a lightly floured surface to 1/8-inch thickness; transfer to a 9-inch pie pan. Set aside and keep chilled.

Roll the remaining dough to 1/8-inch thickness. Set aside on a parchment paper-lined baking sheet and keep chilled.

Toss the chopped apples, flour, 3/4 cup sugar, cinnamon, nutmeg, salt, and lemon juice together and mix until combined. Pour apple mixture into the prepared pie pan and top with the remaining dough.

Trim, leaving 1/2-inch overhang, fold under, and crimp edges. Sprinkle the top with the remaining tablespoon of sugar; chill for 10 minutes.

Bake until fruit is bubbling and crust is golden brown -- 50 to 55 minutes. Cool on wire rack.

Grandma's Pie Dough

Ingredients:
4 cup(s) all-purpose flour
3/4 teaspoon(s) salt
1 tablespoon(s) sugar
1 3/4 cup(s) unsalted butter, cold, cut into small pieces
1 tablespoon(s) white vinegar
1 (extra large) egg

Directions
Combine the flour, salt, and sugar in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.

Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.

Transfer to a clean work surface, and gently press to form a dough. Divide the dough into 4 equal parts. Shape each into a ball, flatten slightly to form a disk, and wrap in plastic. Chill for at least 1 hour.

http://www.delish.com/recipefinder/farmhouse-apple-pie-3711

http://www.delish.com/recipefinder/grandmas-pie-dough-3167

Fresh Berry Tart with Red Currant Glaze

Ingredients:
6 tablespoon(s) unsalted butter
2 cup(s) chocolate wafer cookies, finely crushed
1/4 cup(s) honey
1 tablespoon(s) honey
2 cup(s) whole milk
1 vanilla bean, split and scraped
3 strip(s) (1/2-inch-wide) orange zest
5 large egg yolks
3 tablespoon(s) sugar
2 tablespoon(s) all-purpose flour
2 tablespoon(s) cornstarch
1/4 cup(s) whipped cream
3/4 cup(s) red currants
2 1/2 cup(s) blueberries
3/4 cup(s) currant jelly

Directions
Make the crust: Heat the oven to 350 degrees F. Melt 5 tablespoons of butter and toss with the crushed cookies and 1 tablespoon honey. Press into a 9- by 9- inch square tart pan. Bake until firm -- 12 to 15 minutes -- and cool completely.

Make the filling: Fill a large bowl halfway with ice water and place a slightly smaller bowl on top. Set aside. Heat the milk, vanilla bean and seeds, and the orange zest in a large saucepan just to a boil. Remove from the heat and let steep for 20 minutes. Whisk the egg yolks, 1/4 cup honey, and sugar together in a large bowl until thick and pale yellow. Sift the flour and cornstarch over the egg mixture and whisk until smooth. Reheat the milk just to a boil, and whisk a few tablespoons at a time into the egg mixture. Transfer back to the saucepan and cook, whisking constantly, over medium heat until the mixture begins to bubble and thickens -- about 3 more minutes. Strain into the clean bowl of the ice bath. Dot with remaining 1 tablespoon of butter. Cover with plastic wrap directly onto the surface. Cool completely.

Assemble the tart: Fold the whipped cream into the filling. Spread filling into the cookie shell and top with the currants and berries. Heat the jelly and 1 tablespoon water. Dab over the fruit. Chill for about 30 minutes.

http://www.delish.com/recipefinder/berry-tart-red-currant-glaze-23

Quick Strawberry Cake

For a quicker and almost-homemade strawberry cake, let white cake mix stand in for a cake made from scratch. Reduce the liquid called for in the mix by 1/3 cup and add 1 cup strawberry preserves and 1/8 teaspoon red food coloring. Bake the two 9-inch layers according to package instructions. Shorten the process (and cleanup) even more by using store-bought whipped cream. Top with strawberries and 1/4 cup preserves.

Chicken Tacos with Charred Tomatoes

Ingredients:
2 plum tomatoes, cored
8 ounce(s) boneless, skinless chicken breast, trimmed of fat
1/4 teaspoon(s) salt
1/8 teaspoon(s) freshly ground pepper
2 teaspoon(s) canola oil, divided
1/2 cup(s) finely chopped white onion
1 clove(s) garlic, minced
1 small jalapeño pepper, seeded and minced
2 teaspoon(s) lime juice, plus lime wedges for garnish
2 teaspoon(s) chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas, heated (see Tip)

Directions
Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.

Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.

Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

Grilled Chicken with Greek Flavors

Ingredients:
4 skinless, boneless chicken breasts (about 2 pounds)
1 cup(s) red wine vinaigrette (such as Wish-Bone's)
1 tablespoon(s) chopped fresh oregano
1/2 teaspoon(s) salt
1 pound(s) cherry or small mixed heirloom tomatoes, halved
2 tablespoon(s) red wine vinaigrette
1/4 teaspoon(s) salt
1/2 tablespoon(s) torn fresh oregano, plus more for garnish
1 1/2 ounce(s) feta cheese

Directions
Marinate chicken breasts in a mixture of red wine vinaigrette, fresh oregano, and salt for 1 hour. Remove chicken from marinade and cook on a grill, or grill pan, over medium-high heat, turning once, until cooked through, 10 to 12 minutes. Keep warm.

Meanwhile, toss tomatoes, red wine vinaigrette, and salt in a medium bowl. Lower grill temperature to medium. Sear tomatoes, cut sides down, until slightly softened, about 2 minutes. Return tomatoes to bowl and toss with torn fresh oregano.

Slice chicken and transfer to a platter. Spoon tomatoes alongside chicken. Crumble and sprinkle feta cheese plus additional fresh oregano over tomatoes.

http://www.delish.com/recipefinder/grilled-chicken-greek-flavors-recipe

Spicy Orange Chicken Sandwiches

Ingredients:
1 1/2 pound(s) boneless chicken breasts, with skin
3/4 teaspoon(s) salt
1/2 teaspoon(s) black pepper
2 tablespoon(s) butter, cut into small pieces
1/2 cup(s) orange marmalade
2 1/2 tablespoon(s) sesame oil
2 1/2 tablespoon(s) soy sauce
3/4 teaspoon(s) hot sauce
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) sesame seeds
2 medium oranges
1 small head of butter lettuce, leaves separated
3 large pocket-style pitas, halved

Directions

Heat oven to 400 degrees F.
Season the chicken on all sides with the salt and pepper and place in a baking dish. Dot the top of the skin with the butter and place in the oven on the center rack. Roast for 10 minutes.

Mix the marmalade, sesame oil, soy sauce, hot sauce, and cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167 degrees F -- about 20 more minutes.

Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted and skin is crispy -- about 1 minute.

Remove the breasts from the oven and let rest for 15 minutes.

Bring the basting sauce to a boil and cook for 1 minute. Remove from the heat and let cool.
Cut the skin and pith from the oranges and slice into 1/4-inch-thick rounds. Remove any seeds.
Slice the chicken and place equal amounts of it, the oranges, and lettuce leaves inside the pitas. Drizzle each sandwich with the boiled sauce.

http://www.delish.com/recipefinder/spicy-orange-sesame-chicken-sandwiches

Muffuletta Sandwich

Ingredients:
1 (10-inch) round Italian loaf of bread
2 cup(s) Olive Salad
1/4 pound(s) Italian salami, thinly sliced
1/4 pound(s) mortadella, thinly sliced
1/4 pound(s) ham, thinly sliced
1/4 pound(s) provolone, thinly sliced

Directions
Make the sandwiches: Cut the bread loaf in half horizontally and scoop out the crumb, leaving a 1-inch border. Discard or save crumb for another use. Spread 1 cup of Olive Salad on bottom half. Place layers of salami, mortadella, ham, and provolone over Olive Salad. Place 1 more cup of Olive Salad over meat and cheese and cover with the top half of the loaf. Wrap tightly in plastic wrap. Place a plate large enough to cover the loaf on top of the sandwich, weight it with two 16-ounce cans or something equally heavy, and refrigerate overnight. Cut loaf into 4 equally sized wedges and serve.

Olive Salad:

1 head(s) (about 6 cloves) garlic, peeled and roughly chopped
1 green bell pepper, quartered
1 red bell pepper, quartered
5 stalk(s) celery, cut in half
1 1/2 pound(s) mushrooms
4 jar(s) (10 ounces each) large pimiento-stuffed olives, drained
2 cup(s) vegetable oil
2 cup(s) white vinegar
2 tablespoon(s) ground black pepper
2 tablespoon(s) lemon pepper
2 tablespoon(s) garlic powder
2 tablespoon(s) onion powder
2 tablespoon(s) sugar
1 cup(s) chopped onion

Directions
Chop the vegetables: In the bowl of a food processor fitted with metal blade, place garlic, red and green bell peppers, celery, mushrooms, and olives. Combine with short pulses until coarsely chopped (this can be done in batches).

Cook the seasonings: In a 2-quart saucepan, combine oil, vinegar, pepper, lemon pepper, garlic powder, onion powder, and sugar over medium-high heat. Bring the mixture to a boil and add onions. Remove from heat and let stand until cooled.

Combine all ingredients: In a large bowl, stir together vegetable and seasoning mixtures until well blended. Cover and refrigerate overnight. Store, refrigerated, for up to 1 month.

http://www.delish.com/recipefinder/muffuletta-sandwich-3099

Avocado Ham Sandwich

Ingredients:
2 loaf(s) (about 18 inches each) ficelle
1/4 cup(s) butter, softened
2 tablespoon(s) Dijon mustard
1/8 teaspoon(s) coarse black pepper
3/4 pound(s) Virginia ham, sliced
3 large avocados, peeled and sliced

Directions
Cut each ficelle loaf into 3 equal pieces, and split each horizontally along one side, leaving the other side intact. Open the pieces so they lie flat.

Stir the butter, mustard, and pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado, and sprinkle with the sea salt.

Wrap the sandwiches with parchment, and tie with a string to secure. Keep chilled and serve within 3 hours.

http://www.delish.com/recipefinder/avocado-ham-sandwiches

Super Cook!

I cannot take the credit for this one. Evan found an amazing website called Supercook.com You imput all the ingredients you have and it searches the web for a recipe that uses only those ingredients. No more flipping through page after page trying to figure out what you can make for dinner when you only have chicken breasts and pickles. (Yes, there is a recipe that uses only chicken breasts and pickles!) Enjoy!

Chocolate-Peanut Butter Cupcakes

Filling and Cupcakes:

2/3 cup(s) confectioners' sugar
1/2 cup(s) creamy peanut butter
10 tablespoon(s) (1 1/4 sticks) butter or margarine, softened
1 1/4 teaspoon(s) vanilla extract
1 2/3 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) sour cream
2 tablespoon(s) milk
1 1/2 cup(s) granulated sugar
2 large eggs

Butter Frosting:

3 cup(s) confectioners' sugar
6 tablespoon(s) butter (no substitutions), softened
1 teaspoon(s) vanilla extract
3 tablespoon(s) (or more, as needed) milk


Directions

Prepare Filling: In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.

Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.

Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.

Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter.

Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.

When cupcakes are cool, prepare Butter Frosting: In large bowl, with mixer on medium-low speed, beat confectioners' sugar, butter, vanilla, and 3 tablespoons milk until smooth and blended. Beat in additional milk as needed for easy spreading consistency. Increase speed to medium-high; beat until light and fluffy, scraping bowl often with rubber spatula. Makes 1 1/2 cups frosting. Spread frosting on cupcakes.

http://www.delish.com/recipefinder/chocolate-peanut-butter-cupcakes

Berry Lemonade

Ingredients:
8 cup(s) cold water
2 cup(s) sugar
3 cup(s) (from 15 to 16 medium lemons) fresh lemon juice
3 strip(s) (3 inches by 1 inch each) lemon peel
1 cup(s) raspberries
1 cup(s) blackberries
Ice cubes
Seltzer or club soda

Directions

Prepare sugar syrup: In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil 3 minutes. Remove saucepan from heat.

Meanwhile, in food processor, pulse berries until pureed. Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.

Remove peel from syrup; stir syrup into berry puree with lemon juice and remaining 4 cups water. Makes 13 cups. Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice. Add seltzer to taste; garnish with berries and lemon slices.

http://www.delish.com/recipefinder/berry-lemonade

Sweet Potato Salad with Lemony Buttermilk Dressing

Ingredients:
3 pound(s) (3 large) sweet potatoes, peeled and cut into 1-inch chunks
1 lemon
2/3 cup(s) buttermilk
1/4 cup(s) light mayonnaise
Salt and pepper
3 stalk(s) celery, thinly sliced
1/4 cup(s) red onion, minced
1/4 cup(s) loosely packed fresh parsley leaves, chopped


Directions

In 6-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 8 minutes or until potatoes are just tender.

Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, whisk lemon peel and juice with buttermilk, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Stir in celery, onion, and parsley.

Drain potatoes; cool 10 minutes. Add to dressing in bowl and gently stir until potatoes are well coated. Makes about 8 cups. Spoon potato salad into large container with tight-fitting lid. Can be refrigerated up to 1 day.

http://www.delish.com/recipefinder/sweet-potato-salad-buttermilk

Chicken and Pesto Stacks

Ingredients:
3 tablespoon(s) prepared pesto
3 tablespoon(s) water
1 large sweet onion, cut crosswise into 4 slices
2 medium yellow peppers, each cut into quarters
4 medium boneless, skinless chicken-breast halves
Salt and pepper
2 teaspoon(s) olive oil
4 slice(s) fresh mozzarella
1 tomato, cut into 4 slices


Directions

Preheat broiler. In small bowl, mix pesto with water. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. Arrange onion slices on pan; brush onion slices with 2 tablespoons pesto mixture. Place pan in oven 6 inches away from heat source; broil onion 5 minutes. Arrange peppers on pan with onion; broil 12 to 15 minutes longer or until vegetables are tender, turning vegetables over halfway through cooking.

Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; season with 1/4 teaspoon each salt and freshly ground black pepper.

In 12-inch skillet, heat 2 teaspoons oil on medium until hot. Add chicken and cook 6 to 8 minutes or until browned on both sides, turning over once.
Top chicken in pan with mozzarella slices; cover and cook 2 to 3 minutes or until cheese melts and chicken is no longer pink throughout.

To serve, on each of 4 dinner plates, place 1 slice onion, 2 slices pepper, 1 slice tomato, and 1 piece chicken and mozzarella; drizzle with pesto mixture.

http://www.delish.com/recipefinder/chicken-pesto-stacks-recipes?Gt1=47015

Chipotle Nacho Burger

Ingredients:
1 1/4 pound(s) 90% lean ground beef or substitute ground turkey
1 1/2 teaspoon(s) ground chipotle chile pepper
4 slice(s) (1 oz.) Monterey jack cheese
4 hamburger buns, split and toasted
1 cup(s) mild or medium salsa
Salt



Directions

In large bowl, with hand, mix beef, chipotle, and 1/4 teaspoon salt until blended, but do not overmix. Shape beef mixture into four 3 1/2-inch patties, handling meat as little as possible for best texture.

Lightly spray ridged grill pan or 12-inch skillet with nonstick cooking spray, then heat on medium until hot.

Place burgers in hot grill pan. For medium, cook 6 minutes, turn burgers over, and cook 3 minutes longer. Top each burger with 1 slice cheese; cook 2 to 3 minutes longer or until cheese melts.

To serve, place burgers on buns and top with salsa.

http://www.delish.com/recipefinder/chipotle-nacho-burger-recipe?click=recipe_sr

Praline Turtle Cake

Ingredients:
1/2 cup(s) butter
1 cup(s) brown sugar
1 can(s) (14 ounces) sweetened condensed milk
1 cup(s) chopped pecans
2 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
2 cup(s) granulated sugar
1 1/2 teaspoon(s) baking soda
1 1/2 teaspoon(s) baking soda
1 teaspoon(s) salt
2 large 2 large eggs
1 cup(s) sour cream
1/2 cup(s) canola oil
1 teaspoon(s) vanilla extract
1 teaspoon(s) white vinegar
1/2 cup(s) fudge topping
1/2 cup(s) chocolate chips, melted


Directions

Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.

Assemble the cake: Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.

http://www.delish.com/recipefinder/praline-turtle-cake-3611

Crunchy Coffee Cake

Coffee Cake:

1 1/2 cup(s) sifted cake flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 teaspoon(s) ground cinnamon
1/2 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
1/2 teaspoon(s) vanilla extract
1/2 teaspoon(s) lemon extract
1/2 cup(s) whole milk

Topping:
4 tablespoon(s) butter
1/4 cup(s) granulated sugar
3 tablespoon(s) light brown sugar
1/4 cup(s) cake flour
1/2 teaspoon(s) cinnamon


Directions

Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour.

Sift the cake flour, baking powder, salt, and cinnamon into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time.

Add the vanilla, lemon extract, and milk, beat on medium-high, just until blended. Do not over beat.

Set aside 1/2 cup batter. Bake remaining batter in an 8-inch cake pan at 400 degrees F for 20 minutes.

Make the topping: Cut the 4 tablespoons of butter with the granulated and light-brown sugars, the cake flour, and the cinnamon, and mix with reserved cake batter. Sprinkle over the baking cake and continue to bake until a skewer tests clean and the topping is bubbling — about 15 more minutes.

http://www.delish.com/recipefinder/crunchy-coffee-cake-12

Slow Cooker Pineapple Upside Down Cake

Ingredients:
2 tablespoon(s) butter or margarine, melted
1/2 cup(s) brown sugar
1/4 cup(s) pecans, chopped
8 ounce(s) pineapple slices in juice, 1 can
9 ounce(s) yellow cake mix, 1 package
1 whole(s) egg


Directions

Pour melted butter into greased slow cooker bake pan. Sprinkle brown sugar and pecans evenly over butter.

Drain pineapple slices, reserving juice. Arrange pineapple slices over pecans, over-lapping to fit.

Measure reserved juice. Add water, if necessary, to measure 1/2 cup.

Combine yellow cake mix, egg and 1/2 cup pineapple juice. Beat at low speed with
electric mixer 30 seconds, the beat at medium speed 2 minutes. Pour batter over pineapple slices.

Place in slow cooker. Cover slow cooker and back on High setting 2 to 2 1/2 hours.
Allow to stand 10 minutes. Invert onto serving platter. Serve warm.

Kahlua Chocolate Cake

Ingredients:
1 box(es) Devils Food Cake mix, Duncan Hines works best
1 box(es) small box vanilla Cook & Serve pudding, Do not use instant pudding!!
1 container(s) 16 oz sour cream, Breakstones is best
1/2 cup(s) Kahlua liquor
1/4 cup(s) vegetable oil
2 whole(s) eggs
1 cup(s) semi-sweet chocolate chips


Directions

Preheat oven to 350 degrees. Spray a Bundt cake pan with Bakers Joy and set aside. Mix cake mix, pudding mix, sour cream, Kahlua, oil and eggs in large bowl and beat two minutes on medium setting. Batter will be stiff. Stir in chocolate chips with stir setting, then pour into Bundt pan. Bake for 50 minutes at 350 degrees.

Baked Rigatoni with Spinach, Ricota and Fontina

Ingredients:
1 pound(s) rigatoni
3 tablespoon(s) olive oil
1 package(s) (10-ounce) frozen spinach, thawed
2 cup(s) (about 1 pound) ricotta
5 tablespoon(s) grated Parmesan
1/2 teaspoon(s) grated nutmeg
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
6 ounce(s) fontina, grated (about 1 1/2 cups)


Directions

Heat the oven to 450°F. Oil a 9-by-13-inch baking dish.
In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.

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

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

Variation: You can substitute another chunky pasta, such as penne rigate, penne, ziti or fusilli. Boil all of these one or two minutes less.
Wine Recommendation: A delicately flavored white such as Orvieto will complement the mild ricotta nicely. And, because Orvieto is not oaky, the wine has no bitter tannin to clash with the slightly bitter spinach and nutmeg.

http://www.delish.com/recipefinder/baked-rigatoni-spinach-ricotta-fontina-recipe-7738

Watermelon Wowzers Brain Freeze

1. Cut the watermelon's soft insides into chunks and remove the seeds with your fingers. Stuff the chunks in the molds and stab them with a fork until they've released enough juice to fill in the gaps.

2. Freeze for 2 hours, or until solid. (It will all depend on how fast your freezer works.)

3. To unmold, fill the bowl or pot with the hot water, and dip the molds in it until you can wiggle the pops out by their handles. If you're using paper cups, just tear the paper away.

Grilled Fusion Chicken

Ingredients
4 boneless, skinless chicken breast halves
1/2 cup garlic-infused olive oil (see notes)
2 tablespoons each tequila and fresh lime juice
1 1/2 teaspoons hot sauce
1 teaspoon Worcestershire
1 teaspoon grated fresh ginger
1 teaspoon ground dried chipotle chile
1 teaspoon salt
1/3 cup heavy whipping cream
Chopped cilantro (optional)

Preparation
1. Pound chicken to 1/4-inch thickness. In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turn to coat, and marinate 30 minutes.

2. Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total.

3. In a small saucepan over medium-high heat, simmer reserved marinade until reduced to 1/4 cup, about 2 minutes. Whisk in the cream, then remove from heat. Serve chicken drizzled with sauce and garnished with cilantro, if

Honey-Sesame Grilled Chicken Wings

Ingredients
1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
2 pounds chicken wings, tips removed, cut apart at joint
1/2 cup honey
1 1/2 teaspoons hoisin sauce
2 tablespoons toasted sesame seeds
1 green onion, trimmed and chopped

Preparation
1. In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often.

2. Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.

3. In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.

4. Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

Tequila-Marinated Chicken Fajitas

Ingredients
1 cup orange juice
1/2 cup lime juice
1/2 cup tequila
2 tablespoons olive oil
1 1/2 teaspoons chipotle chile purée (see below)
1 teaspoon salt
3 pounds boned, skinned chicken breasts, rinsed and patted dry
3 pounds red onions, peeled
3 pounds red, yellow, and/or orange bell peppers
24 flour tortillas (6 in. wide)
Avocado-orange salsa

Preparation
1. In a large bowl, mix orange juice, lime juice, tequila, oil, chipotle purée, and salt. Reserve 1/2 cup of the mixture. Place each chicken breast half between 2 sheets of waxed paper or plastic wrap; with a flat mallet or a rolling pin, pound until breast is an even 3/4 inch thick. Peel off waxed paper or plastic.

2. Place chicken in bowl with marinade; turn to coat. Cover and chill at least 30 minutes or up to 4 hours (see notes).

3. Slice onions 3/4 inch thick. Rinse, stem, and seed peppers; cut into eighths lengthwise. Brush vegetables generously with reserved orange-juice mixture.

4. Set vegetables on a barbecue grill over a solid bed of medium coals or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning as needed, until vegetables are browned and tender when pierced, 8 to 12 minutes total. Transfer to a platter as cooked.

5. Lift chicken from marinade (discard used marinade) and lay on grill; close lid on gas grill. Cook, turning chicken as needed to brown evenly, until no longer pink in the center (cut to test), 6 to 10 minutes total. Transfer to a board and let stand until cool enough to handle, then slice across the grain 1/2 inch thick.

6. To assemble fajitas, lay tortillas on grill as needed, turning quickly, just until warm, 3 minutes total. Fold a warm tortilla around chicken, peppers, and onion; top with avocado-orange salsa.

To make chipotle chile purée, whirl the contents of a 7-ounce can of chipotle chiles (including sauce) in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator for up to 3 weeks.

Grilled Chicken and Nectarine Salad

Ingredients
2/3 cup pecan halves
2 quarts salad greens (8 oz.), rinsed and crisped
1/4 cup vegetable oil
1/4 cup walnut oil (or more vegetable oil; see "Nut Oils on Salad," below)
1/4 cup white wine vinegar
4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
Salt and pepper
2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
5 ounces fresh chèvre (goat cheese), crumbled

Preparation
1. Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.

2. Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.

3. Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.

4. Slice chicken across the grain 1/2 inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste

Cilantro Chicken

Ingredients
4 boned, skinned chicken breast halves (2 lb. total)
1/4 cup lime juice
1/2 cup chopped fresh cilantro
6 cloves garlic, chopped
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation
1. Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.

2. In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.

3. Lay chicken on a grill over medium heat (you can hold your hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

Grilled Buttermilk Chicken

Ingredients
1 quart buttermilk
1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total)
6 chicken drumsticks (about 1 3/4 lb. total)

Preparation
1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.

2. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).

3. Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.

4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.

BBQ Chicken Tacos

Ingredients:
2 cup(s) shredded skinless rotisserie chicken meat
1/3 cup(s) barbecue sauce
1 1/2 cup(s) fresh corn kernels (1/2 cup per ear)
2 plum tomatoes, chopped
1 tablespoon(s) fresh lime juice
8 (6-inch) flour tortillas
3 cup(s) thinly sliced iceberg lettuce
1/2 cup(s) reduced-fat sour cream


Directions

In large bowl, stir together chicken, barbecue sauce, corn, tomatoes, and lime juice.

Just before serving tacos, place stack of tortillas between paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm.

To serve, divide lettuce and chicken mixture among tortillas; fold over to eat out of hand. Serve each with a dollop of sour cream.

http://www.delish.com/recipefinder/bbq-chicken-tacos

Vegetable Grill with Balsamic-Red Wine Glaze

Ingredients:
2/3 cup(s) balsamic vinegar
2/3 cup(s) red wine
2 pound(s) mixed vegetables such as tomatoes, carrots, radishes, sliced or quartered
2 tablespoon(s) olive oil
1/4 teaspoon(s) pepper
1/2 teaspoon(s) salt
3 ounce(s) proscuitto
1 sprig(s) summer savory, chopped


Directions

Make the balsamic glaze: Combine the balsamic vinegar and red wine in a medium saucepan and simmer until the liquid is reduced to 1/4 cup -- about 25 minutes.

Grill the vegetables: Gently toss the vegetables with the olive oil. Sprinkle with the pepper and salt. Grill until lightly golden and softened. For sturdier vegetables, such as carrots and radishes -- about 10 minutes; onions and beans -- about 5 minutes; tomatoes -- 1 1/2 minutes per side. Grill the prosciutto just until warmed. Transfer all of the grilled vegetables and prosciutto to a platter, drizzle with 2 to 3 tablespoons of the glaze, and sprinkle with the savory.

http://www.delish.com/recipefinder/vegetable-grill-balsamic-glaze-3266

Tri-Tomato Salad

Ingredients:
6 cup(s) cider vinegar (5% acidity)
3 cup(s) spring water
1 cup(s) sugar
1/2 cup(s) kosher salt
5 pound(s) small red cherry tomatoes
3 pound(s) yellow pear tomatoes
2 1/2 pound(s) green tomatoes, coarsely chopped
2 green bell peppers, seeded, cut into rings
1 bunch(es) green onions, cut into 1-inch pieces
1 pound(s) yellow onions, peeled and cut into rings
1/4 cup(s) mustard seed
5 sprig(s) tarragon
5 whole cloves


Directions

Prepare the salad: Combine vinegar, water, sugar, and salt in a large saucepan over high heat. Bring to a boil, reduce heat to medium, and keep hot.

Sterilize five 1-quart jars and keep hot. Divide remaining ingredients among the hot jars and set aside.

Process the salad: Pour the hot vinegar mixture into each jar, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 15 minutes.

Cool the jars, check for proper seals, and store in a cool, dark place for up to 1 year. Thoroughly cooled, unprocessed salad will keep refrigerated for up to 1 month.

http://www.delish.com/recipefinder/tri-tomato-salad-3550

Tomato Salad

Ingredients:
1/4 cup(s) white vinegar
1 teaspoon(s) finely chopped green chili (such as serrano, thai, or jalapeño)
3/4 teaspoon(s) salt
1 cup(s) thinly sliced yellow onion
4 large ripe tomatoes, cut into thin wedges



Directions

Combine the vinegar, green chili, and salt in a medium bowl. Toss with the onion and set aside for 5 minutes to allow flavors to blend. Add tomatoes and combine thoroughly. Set aside for 15 minutes before serving.

http://www.delish.com/recipefinder/tomato-salad-clv

Double-Stuffed Potatoes

Ingredients:
2 Anjou or Bosc pears
1 lemon, halved
3 medium sweet potatoes, baked and cooled
4 medium Idaho baking potatoes, baked and cooled
1/2 cup(s) milk, heated
5 tablespoon(s) unsalted butter, melted
1 large egg, lightly beaten
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground pepper
1/8 teaspoon(s) ground cloves
1/4 teaspoon(s) freshly grated nutmeg
1/2 cup(s) light brown sugar
3 sprig(s) fresh thyme


Directions

Bring a medium saucepan of water to a boil. Peel, core, and roughly chop the pears; place in the water. Squeeze the lemon juice into the water and add the lemon. Reduce heat to simmer and cook until the pears are easily pierced with a fork, about 15 minutes. Remove pears using a slotted spoon, and set aside.

Heat oven to 425 degrees F. Line a baking sheet with aluminum foil. Cut the potatoes in half lengthwise. Scoop the cooked flesh into a large bowl, reserving 12 of the empty potato skins. Add the milk, butter, and pears to the potatoes and mash until smooth. Add the egg, salt, pepper, cloves, and 1/8 teaspoon nutmeg and fill the reserved skin shells.

Mix the remaining ingredients together in a small bowl. Sprinkle over potato tops and transfer to baking sheet. Bake until tops brown, about 25 minutes. Serve immediately.
http://www.delish.com/recipefinder/double-stuffed-potatoes-3082

Snap Pea and Marinated Mushroom Salad

Ingredients:
3/4 cup(s) extra-virgin olive oil
6 tablespoon(s) white-wine vinegar
1 1/2 teaspoon(s) coarse salt
1 teaspoon(s) fresh-ground pepper
9 ounce(s) button mushrooms, sliced 1/4-inch thick
8 cup(s) (about 1 pound) sugar snap peas
1 tablespoon(s) chopped fresh thyme leaves


Directions

Marinate the mushrooms: Whisk the olive oil, vinegar, salt, and pepper together in a medium bowl. Add the mushrooms, toss to coat, and marinate covered for at least 45 minutes, or up to overnight, stirring occasionally.

Cook the snap peas: Fill a large bowl with ice water and set aside. Bring a large saucepan of water and 1 tablespoon of salt to a boil. Add the snap peas and cook for 2 minutes. Drain the peas into a colander and immediately submerge in the bowl of ice water. Let sit until chilled, about 2 minutes. Drain and transfer to a large bowl.

Assemble the salad: Drain the mushrooms and discard all but 1 tablespoon of the marinade. Toss the mushrooms, snap peas, reserved marinade, and thyme and serve immediately.

http://www.delish.com/recipefinder/snap-pea-marinated-mushroom-salad-398

Pasta e Fagioli with Pesto

Ingredients:
1/2 pound(s) borlotti (or cranberry) beans
3 cup(s) (loosely packed) basil leaves
5 tablespoon(s) lemon juice
2 clove(s) garlic
3/4 cup(s) grated Parmesan cheese
1 1/4 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground pepper
1/2 cup(s) olive oil
1 tablespoon(s) olive oil
3/4 pound(s) pasta, such as strozzapreti or penne
1 large (13-ounce) sweet onion, sliced 1/4 inch thick
8 ounce(s) green beans, cut into 1 1/2-inch pieces
1/3 cup(s) white wine
8 ounce(s) cherry or grape tomatoes, halved lengthwise



Directions

Cook the dried beans: Place the dried beans in a medium pot and fill with 3 inches of water. Bring to a boil over medium-high heat. Remove from the heat and let sit, covered, for 1 hour. Drain the beans, discard the liquid and return the beans to the pot. Add 3 inches of water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low and let simmer until the beans are tender -- about 45 minutes. Strain, reserving the cooking liquid, and keep warm.

Make the pesto: Combine the basil, lemon juice, 1 whole garlic clove, parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and puree. Add 1/2 cup olive oil in a slow, steady stream and continue to process for 1 more minute until well pureed. Set aside.

Cook the pasta: Bring 6 quarts of water to a rolling boil over high heat, in a large saucepan. Add 1 tablespoon of coarse salt. Place 3/4 pound of the strozzapreti or penne pasta in the water and cook (maintaining a medium boil) until just al dente -- about 9 minutes. Drain the pasta immediately (do not rinse). Set aside.

Cook the vegetables: Finely chop the remaining garlic clove. Heat remaining olive oil in a large skillet over medium-high heat. Add the onions and garlic and cook until the onions are deep golden brown -- 5 to 7 minutes. Add the green beans and remaining salt and pepper and cook for 1 minute more. Add the wine, borlotti beans, and 1/2 cup of the reserved bean cooking liquid. Cover and cook until beans are warmed and green beans are tender -- 2 to 3 more minutes.

Assemble the dish: Place the pasta in a large serving bowl, add the bean mixture and pesto, and toss. Top with the tomatoes and serve warm.

http://www.delish.com/recipefinder/pasta-e-fagioli-pesto-3152

Maple Baked Beans

Ingredients:
1 tablespoon(s) vegetable oil
1/2 pound(s) smoked sausage, such as kielbasa, cut into 1/4-inch slices
1 large onion, chopped
4 clove(s) garlic, finely chopped
1 1/2 teaspoon(s) paprika
2 tablespoon(s) Dijon mustard
1/4 cup(s) tomato paste
1/3 cup(s) apple-cider vinegar
2 cup(s) low-sodium chicken broth
1 cup(s) maple syrup
3/4 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground pepper
1 pound(s) navy beans, soaked overnight



Directions

Heat oven to 350°F. Heat the oil in a large ovenproof pot over medium heat. Add the sausage and cook until browned. Stir in the onion and garlic. Cook until the onion becomes translucent. Add the paprika, mustard, tomato paste, and apple-cider vinegar. Cook for 1 minute. Add the broth, 2 cups water, maple syrup, salt, pepper, and beans; cover and bring to a boil. Place in the oven and bake for 1 hour. Remove the lid and continue to bake -- stirring every hour -- for 3 1/2 more hours. Serve warm.

http://www.delish.com/recipefinder/maple-baked-beans-3335

American Potato Salad

Ingredients:
3 pound(s) small red pototoes, quartered
1 1/2 teaspoon(s) salt
1/2 cup(s) extra-virgin olive oil
1/4 cup(s) tarragon or cider vinegar
1 teaspoon(s) dried tarragon leaves (or 1 tablespoon fresh chopped tarragon leaves)
1/2 teaspoon(s) freshly ground black pepper
1 cup(s) chopped celery
1 cup(s) finely chopped sweet onion
1/2 cup(s) chopped green onions
2 tablespoon(s) sweet pickle relish
4 large hard-boiled eggs, peeled and grated
1/2 cup(s) mayonnaise
1/4 cup(s) finely chopped roasted red pepper
4 strip(s) crisp bacon, crumbled


Directions

In a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover. Bring to a boil over high heat. Cook potatoes until fork-tender -- 10 to 15 minutes. Drain potatoes and place in a large bowl.

In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and black pepper. Add olive-oil mixture to potatoes. Stir in celery, sweet and green onions, and pickle relish. Fold in eggs and mayonnaise. Cover and refrigerate for at least 2 hours or overnight.

Thirty minutes before serving, let potato mixture warm to room temperature. Just before serving, fold in roasted red pepper and sprinkle with crumbled bacon.

http://www.delish.com/recipefinder/americana-potato-salad-3370

Steak and Potato Kebabs with Creamy Cilantro Sauce

Ingredients:
1/2 cup(s) packed fresh cilantro leaves, minced
2 tablespoon(s) red-wine vinegar or cider vinegar
2 tablespoon(s) reduced-fat sour cream
1 clove(s) (small) garlic, minced
1 teaspoon(s) chile powder
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt, divided
8 new or baby red potatoes
1 1/4 pound(s) strip steak, trimmed and cut into 1 1/2-inch pieces
2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
1 teaspoon(s) extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks


Directions

Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin, and 1/4 teaspoon salt in a small bowl. Set aside.

Preheat grill to high.

Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
Toss the potatoes, steak, and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers, and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

http://www.delish.com/recipefinder/steak-potato-kebabs-creamy-cilantro-sauce-recipe-6873

Skillet-roasted Edamame

Ingredients
1 pound fresh or frozen edamame (soybeans) in the pod
Sea salt

Preparation
1. If using fresh edamame (skip this step with frozen soybeans), bring a large pot of salted water to a boil. Add edamame and boil 2 minutes. Drain and let cool.

2. Heat a large skillet (preferably cast iron) over high heat. Toss in edamame, half at a time, and roast, turning with tongs, until blackened in several spots, 5 to 8 minutes. Pour into a bowl, toss with salt to taste, and serve immediately. To eat, pop peas out of pods with your fingers or teeth.

Butternut Squash Ravioli

Ingredients
Filling
1 butternut squash* (about 3 1/2 lbs.), peeled, seeded, and cut into 2-in. chunks
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
3/4 cup ground toasted almonds
1 tablespoon minced fresh sage
4 ounces freshly grated parmesan cheese (1 3/4 cups)
1/2 teaspoon freshly grated nutmeg
ASSEMBLING & SERVING
Fine semolina*
Fresh Pasta Dough, rolled into sheets as directed, or 2 lbs. purchased fresh ravioli or lasagna sheets*
1 qt. reduced-sodium chicken broth or homemade chicken broth*
2 tablespoons butter
2 teaspoons extra-virgin olive oil
1 tablespoon minced flat-leaf parsley
Freshly grated parmesan cheese
Preparation
1. Make filling: Preheat oven to 425º. Put squash chunks in a rimmed baking pan, drizzle with olive oil, and season generously with salt and pepper. Toss to coat. Bake, stirring squash every 20 minutes, until very tender, 35 to 45 minutes. Carefully spoon hot squash into a food processor and whirl until very smooth.

2. Scrape squash into a large bowl and let cool. Stir in almonds, sage, parmesan, and nutmeg. Add salt and pepper to taste.

3. Assemble ravioli: Line a rimmed baking pan with parchment paper and sprinkle with semolina; set aside. Lay 1 pasta sheet on a work surface. Starting 2 in. away from a short end, spoon a 2-tbsp. mound of filling onto the middle of pasta sheet; repeat at 4-in. intervals. Around mounds of filling, brush pasta with water. Place a second pasta sheet over the first, starting at a short end and easing pasta over filling, gently pressing out air and sealing pasta around each mound of filling as you go.

4. Trim long sides of pasta sheet with a pastry wheel or knife so sheet is 4 in. wide. Cut ravioli between filling to make 4-in. squares. Transfer ravioli to parchment-lined pan and cover with plastic wrap; also gather and wrap pasta scraps. Continue shaping ravioli, rerolling scraps according to directions for Fresh Pasta Dough and stacking one more layer of parchment over first (add another pan if needed), until you've used all the filling; you should have 24 to 30 ravioli and may have leftover pasta dough. (If dough scraps become too dry to reroll, crumble into food processor and pulse with 1 tsp. water at a time until moistened.)

5. To serve: In a saucepan, boil broth until reduced by a third. Add butter; keep warm.

6. Preheat oven to 150° and set 8 wide soup plates or rimmed dinner plates in oven to warm. Bring 2 large pots (8 to 10 qt. each) of generously salted water to a rolling boil and add 1 tsp. olive oil to each. Divide ravioli between pots, reduce heat so water boils gently, and cook ravioli, occasionally pushing down into the water, just until al dente (test a corner of one to check), 5 to 7 minutes.

7. Set out soup plates. Using a slotted spoon, transfer 3 ravioli from water to each plate. Ladle broth over ravioli, sprinkle with parsley, and serve with parmesan.

*Shortcuts: Buy 2 3/4 lbs. peeled chunks of butternut squash instead of a whole squash. Buy semolina in the baking aisle of well-stocked markets. Instead of making pasta, buy about 2 lbs. fresh ravioli or lasagna sheets from a well-stocked grocery store or Italian deli, or from freshpasta.com ($6.79 for 16 oz.; 5-lb. minimum order). You may need to cut the ravioli in slightly different dimensions to make at least 24, and you may have leftover filling. For a recipe for chicken broth, see sunset.com/chickenbroth.

Make ahead: Make filling (through step 2) and chill overnight. Fill ravioli (through step 4) and chill them as long as 1 day, or freeze on pans until firm, transfer to bags, and freeze up to 3 weeks.

Thai Turkey Sausage

Ingredients
1 pound ground turkey
1/4 pound green beans, ends and strings removed, minced
8 green onions, ends trimmed, minced
1 stalk (5 to 8 in.) fresh lemon grass, tough outer layers, stem end, and coarse leaves removed, minced
3 tablespoons minced fresh cilantro
2 to 3 teaspoons fresh serrano chilies (2 or 3), stemmed, seeded, and finely minced
2 tablespoons Asian fish sauce (nuoc mam or nam pla)
1 large egg
2 tablespoons cornstarch
1/4 teaspoon sugar
About 2 tablespoons olive oil
Preparation
1. At home: Mix turkey well with beans, onions, lemon grass, cilantro, chilies (lesser amount for mildest flavor), fish sauce, egg, cornstarch, and sugar. Divide into 16 equal portions and shape into 16 patties, each 1/2 inch thick.

2. Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add a few patties, without crowding. Cook until brown on each side and no longer pink in center (cut to test), about 7 minutes total. Remove as cooked and drain on paper towels; add more patties to pan.

3. When patties are cool, freeze in a single layer in a metal pan until hard, then seal airtight in plastic freezer bags. Transport in an insulated chest.

4. In camp: Place frozen patties in a 9- to 10-inch nonstick frying pan over low heat, cover, and cook until warm, 3 to 5 minutes; turn at least once.

Pressed Italian Sandwiches

Ingredients
1 ciabatta loaf (about 8 by 14 by 2 in.)
1/2 cup store-bought black or green olive tapenade
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced spicy Italian cold cuts, such as coppa, capocolla, or hot salami
3 ounces thinly sliced prosciutto
8 ounces fresh mozzarella, sliced
1 roasted red bell pepper, chopped
6 leaves fresh basil, torn into bite-size pieces
Freshly ground black pepper
Preparation
1. Cut ciabatta in half lengthwise. Spread bottom half with tapenade. Drizzle cut side of top half with vinegar and oil.

2. Arrange salami on top of tapenade, followed by cold cuts, prosciutto, mozzarella, red pepper, and basil. Sprinkle with pepper to taste and place top half of loaf on filling.

3. Wrap sandwich thoroughly with plastic wrap. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a large pot or six-pack of soda). Let sit 30 minutes to 2 hours. Unwrap, cut into eighths, and serve.

Berry Camping Cake

Ingredients
3 3/4 cups flour
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 1/2 tablespoons baking powder
1 cup butter, chilled and cut into small pieces
2 1/4 cups sugar
50 ounces frozen strawberries (unsweetened) or other berries*
Preparation
1. At home: In a food processor, pulse together flour, salt, cinnamon, cloves, nutmeg, ginger, and baking powder. Add butter; pulse until mixture is very fine. Add sugar and pulse to combine. Transfer to a large resealable bag and chill until ready to use, up to 2 days.

2. At campsite: Ignite 40 briquets on the firegrate of a clean charcoal grill or firepit and let burn until just covered with a fine layer of ash. Using tongs, arrange 20 coals into a 12-in. ring; push remaining coals aside.

3. Put strawberries in a 12-in. footed (camp) Dutch oven. Spoon half the flour mixture evenly over strawberries, cover pot, and set in the ring of coals. Arrange remaining 20 ash-covered coals in a single layer on top of Dutch oven lid.

4. Arrange another ring of 20 fresh, unlit coals around and touching the hot coals at the base of oven (these will ignite and provide a second burst of heat later).

5. Cook cake about 20 minutes (do not cover grill or firepit). With tongs, push coals away from lid handle, remove lid (keeping coals on top), and spoon on remaining flour mixture. Replace lid and top evenly with the second batch of newly ash-covered coals from around the pot.

6. Bake until topping is golden brown and strawberry juices are bubbling to the surface, 15 to 25 minutes more. Let cool at least 20 minutes before eating.

*If using berries other than strawberries, mix with an extra 1/4 cup sugar when putting them in the Dutch oven.

Jimaca Slaw

Ingredients
2 carrots, peeled and julienned
1 small jicama (about 1 1/4 lbs.), peeled and julienned
1 large red bell pepper, cored and very thinly sliced
1/4 head red cabbage, cored and very thinly sliced
1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
6 tablespoons olive oil
6 tablespoons unseasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon minced cilantro leaves, plus more for garnish
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon red chile flakes
Preparation
1. At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.

2. At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.

3. At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.

Chicken and Corn Summer Chowder

Ingredients
2 slices bacon, chopped
1 onion, chopped
3 tablespoons flour
1 pound Yukon Gold potatoes, peeled and chopped
6 cups reduced-sodium or homemade chicken broth
4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
Kernels cut from 3 ears corn (about 3 cups)
1/4 to 1/2 cup heavy whipping cream
2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, and chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper
Preparation
1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.

2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.

Chicken, Bacon, and Blue-Cheese Sandwiches

Ingredients
4 slices thick-cut bacon
1/4 cup mayonnaise
2 teaspoons Worcestershire
1 teaspoon Dijon mustard
1 small garlic clove, minced
8 slices crusty white bread, lightly toasted
1/4 cup roquefort or other soft blue cheese, at room temperature
4 leaves romaine lettuce (thick stem ends removed)
8 to 10 oz. meat from 1 whole rotisserie chicken, sliced
8 jarred roasted red peppers
1/2 avocado, cut into 12 thin slices

Preparation
1. In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, 12 to 15 minutes. Drain on paper towels and set aside.

2. Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic. Spread this mixture on 4 toast pieces. On each of the remaining 4 toasts, spread about 1 tbsp. blue cheese.

3. Layer each blue cheese–topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, 3 slices avocado, and a slice of bacon. Top each with a mayonnaise-spread toast. Cut sandwiches in half and skewer each half with a toothpick to help hold it together.

Grandmother's Chicken

Ingredients
2 tablespoons olive oil
1 chicken (4 to 5 lbs.), cut into 6 pieces (2 bone-in breast halves, 2 bone-in thighs, and 2 bone-in drumsticks)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup frozen pearl onions
6 large cloves garlic, unpeeled
2 sprigs fresh thyme
1 pound baby Yukon Gold potatoes, scrubbed and halved
3 slices thick-cut bacon, sliced crosswise into 1/4-in.-wide pieces
1 pound cremini or button mushrooms, trimmed and cut into quarters
2 cups reduced-sodium chicken broth

Preparation
1. Preheat oven to 375°. Heat oil in a heavy-bottomed 4- to 5-qt. pot over medium-high heat. Season chicken pieces with salt and pepper and add skin side down to pot. Cook until skin is crispy and deeply browned, about 12 minutes. Remove chicken from pot and set aside.

2. Pour off all but 2 tbsp. cooking fat, reduce heat to medium-low, and add onions, garlic, and thyme. Cook, stirring often, for 5 minutes, then add potatoes and bacon. Cook, stirring occasionally, until mixture is well browned, about 8 minutes. Pour off all but a thin layer of fat.

3. Add mushrooms and chicken stock, bring liquid to a boil, and cook until liquid is reduced by one-quarter. Arrange chicken, skin side up, on top of vegetables.

4. Transfer pot to oven and bake, uncovered, until chicken is cooked through, about 20 minutes.

Tropical Shrimp Salad

Dressing

1/4 cup(s) canned coconut milk
1/4 cup(s) orange juice
1 tablespoon(s) sugar
1 tablespoon(s) jalapeño pepper sauce
1 jalapeño pepper, seeded and minced
Salad

3/4 pound(s) cooked peeled shrimp, cut in half lengthwise
2 scallions, sliced
1 cup(s) Texmati or white rice, cooked according to package directions and cooled
1 can(s) (11 oz.) mandarin orange segments, drained
1 can(s) (8 oz.) pineapple chunks, drained

Directions

Combine dressing ingredients.
Stir shrimp, scallions, and dressing into rice. Gently toss in oranges and pineapple. Serve on lettuce leaves.

Salade Niçoise

Dressing

1/2 cup(s) olive oil
1/2 teaspoon(s) fresh rosemary, chopped
1 clove(s) garlic, minced
1/4 cup(s) red wine vinegar
1/4 teaspoon(s) Salt
1/4 teaspoon(s) pepper
Salad

1 can(s) (16 to 19 oz.) cannellini beans, rinsed and drained
1/2 cup(s) Kalamata olive halves
1/4 cup(s) red onion, diced
1/2 pound(s) green beans, cooked
1 head(s) green leaf lettuce, torn into pieces
2 tomatoes, sliced
2 tablespoon(s) parsley, chopped
2 clove(s) garlic, minced
1/2 teaspoon(s) lemon peel, grated
Tuna

3/4 pound(s) tuna steak
1/2 teaspoon(s) olive oil
1/8 teaspoon(s) salt
1/8 teaspoon(s) pepper


Directions

For dressing, microwave olive oil and rosemary in a glass measuring cup on high for 1 minute. Add remaining dressing ingredients. Combine cannellini beans, olives, onion, and 1/4 cup of the dressing. Toss green beans with 1 Tbsp of the dressing.

Brush tuna with olive oil and sprinkle with salt and pepper. Grill or broil 4 to 6 minutes per side. Cool slightly and slice.

Toss lettuce with 3 Tbsp dressing. Arrange lettuce on platter, then top with tuna, green beans, bean salad, and tomatoes. Combine parsley, garlic, and lemon peel.

Sprinkle salad with parsley mixture and drizzle remaining dressing over tuna and tomatoes.

Sante Fe Cobb Salad

Ingredients:
1/2 cup(s) chipotle mayonnaise
1/4 cup(s) plain, low-fat yogurt
1 tablespoon(s) lime juice
3 tablespoon(s) chopped cilantro
1/2 teaspoon(s) grated lime zest
1/2 teaspoon(s) salt
8 cup(s) romaine lettuce, shredded
3/4 pound(s) smoked turkey breast, cut into strips
1/2 pint(s) grape tomatoes, halved
3 eggs, hard-boiled, quartered lengthwise
2 large beets, cooked and diced
1 ripe Haas avocado, diced
1/2 seedless hothouse cucumber, diced
1 small orange bell pepper, diced
1/3 cup(s) red onion strips
4 strip(s) cooked thick-sliced bacon, cut into 1/2-inch pieces
4 ounce(s) Pepper Jack cheese, diced



Directions

Make the dressing: In a bowl, whisk first 6 ingredients until blended. Whisk in 2 tablespoons of water to thin slightly.

Assemble the salad: Line a large platter with lettuce. Arrange remaining ingredients, in rows, on top of lettuce. Serve with dressing.

Italian Tuna Casserole

Ingredients:
1 large can of tuna
1 jar(s) alfredo sauce (large jar, or use 2 small jars)
1 package(s) fresh sliced mushrooms
1 pound(s) corkscrew or other similar pasta
1 medium onion, chopped
1/2 cup(s) grated parmesan cheese
2 tablespoon(s) olive oil
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Directions

Cook pasta according to package directions. Drain & keep warm.

In a large skillet, heat the olive oil over medium heat. Add chopped onion, and saute' 3 minutes. Add the mushrooms, and some salt & pepper, to taste. Continue cooking until the mushrooms & onions are soft ( not browned).

Add the jar of alfredo sauce & the drained tuna. Stir to combine. Heat through and sprinkle with the parmnesan cheese before serving. It's that easy & it's yummy.

Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions

Ingredients:
3 large red onions (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled
7 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar

1 cup mayonnaise
1/4 cup chopped fresh basil
1 1/2 tablespoons fresh lemon juice
2 1/4 teaspoons grated lemon peel

6 4x3-inch pieces ciabatta,* halved horizontally
16 ounces thinly sliced roast beef
2 cups arugula

Directions:
Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.

Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)

Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.

*Ciabatta is an oval-shaped flat Italian bread available at many bakeries and supermarkets nationwide.