See this at: bhg.com| Added on 10/19/09

* 1 2-1/2- to 3-pound pork sirloin roast * 1/2 teaspoon salt * 1/2 teaspoon pepper * 1 tablespoon cooking oil * 2 medium onions, cut into thin wedges...

See this at: evilshenanigans.com| Added on 10/09/09

[...] willing to help, an assembly line makes things go much faster! I would make this again for a click for more var gaJsHost = ((”https:” == document.location.protocol) ? “https://ssl.” : [...]

[...] willing to help, an assembly line makes things go much faster! I would make this again for a click for more var gaJsHost = ((”https:” == document.location.protocol) ? “https://ssl.” : [...] See less

See this at: ezrapoundcake.com| Added on 10/05/09

If you survive puberty, there will come a time when you realize, perhaps with despair and confusion, that you have to make dinner. Again. It helps to have an arsenal of go-to recipes that are quick, cheap and definitely not boring. Here’s one of my... See more

If you survive puberty, there will come a time when you realize, perhaps with despair and confusion, that you have to make dinner. Again. It helps to have an arsenal of go-to recipes that are quick, cheap and definitely not boring. Here’s one of my new go-to’s: Hoisin Pork Chops. Ever tried hoisin sauce? It smells kinda like an Asian A1, but it can take a ho-hum cut of meat and transform it into something sticky-sweet and spicy and completely crave-inducing. First, pick up some 1/2-inch-thick pork chops. Not the nice ones. The value pack. Then, start mixing your mouthwatering marinade: hoisin sauce (aka Peking sauce), soy sauce, sesame oil, rice vinegar, garlic, ginger and red pepper flakes. Coat the chops in this mixture, set them aside, and pour the remaining marinade into a saucepan. You’ll be combining the marinade with honey, bringing it to a boil, and keeping it at a low boil for at least 10 minutes. While the sauce thickens, you can sear the meat on both sides. Pour the marinade... See less

See this at: evilshenanigans.com| Added on 06/03/09

Of course, when you are sick you do not really feel like spending time stirring, mixing, or watching a pot of veggies get soft. Enter my slow cooker. It was a gift at Christmas, to replace my old one which I broke, and I love it! It meant I could... See more

Of course, when you are sick you do not really feel like spending time stirring, mixing, or watching a pot of veggies get soft. Enter my slow cooker. It was a gift at Christmas, to replace my old one which I broke, and I love it! It meant I could spend five minutes prepping ingredients, take a long nap, and wake up to hot soup! How fantastic! I decided upon Chicken Tortilla Soup because it is hearty, spicy, and it tastes best when slowly simmered. Next time you are sick, or if you just want an easy dinner, try this soup. It cures what ails you! Slow-Cooker Chicken Tortilla Soup Serves 6 1 yellow onion, chopped 2 cloves garlic, minced 1 jalapeno, seeded and minced 1 red bell pepper, chopped 1 chipotle in adobo, minced 1 can Rotel tomatoes, drained (or 3/4 can diced tomatoes and 1/2 can green chilies, drained) 2 carrots, peeled and chopped 1 bay leaf 1 teaspoon cumin 1/2 teaspoon coriander 1 tablespoon chili powder 1 dry chili pequin 3 chicken breasts, raw and trimmed 1/4 cup cilantro... See less

See this at: evilshenanigans.com| Added on 06/03/09

The grated carrots are the secret to these meatballs. They keep the lean turkey moist while cooking. They also add nutrition and flavor which I also appreciate. The sauce I serve with these meatballs is a ten minute sauce. The key is not over cooking... See more

The grated carrots are the secret to these meatballs. They keep the lean turkey moist while cooking. They also add nutrition and flavor which I also appreciate. The sauce I serve with these meatballs is a ten minute sauce. The key is not over cooking this sauce. The canned tomatoes, which are a definite time saving ingredient, are nice and bright with loads of flavor, but they get kind of dull if cooked too hard. I do no more than simmer them once they are added, and then I only cook them for a few minutes. I only use enough sauce to lightly coat the pasta and meatballs so you may have extra sauce left over. It keeps for up to five days in the fridge, and is great on meatball subs the next day. The meatballs are hearty, the sauce is flavorful yet fast, and this is a great weeknight dinner sure to please! Turkey Meatballs with Quick Tomato Cream Sauce Serves 6 Sauce: 1 tablespoon olive oil 1/2 cup diced onion 1 clove garlic, minced 1/2 teaspoon red pepper flakes 1 - 12 oz can diced... See less

See this at: hostesswiththemostes...| Added on 06/01/09

Toppings/Wrap: Mung Bean (or Cellophane) Noodles 2 medium carrots (Use a vegetable peeler to peel cut carrot into paper thin strips. Use knife to...

See this at: sfmarkets.shoptocook...| Added on 06/01/09

Sunflower Farmers Market is your local grocery and health food store - with locations in Nevada, Utah, Colorado, Arizona, New Mexico and Texas.

Sunflower Farmers Market is your local grocery and health food store - with locations in Nevada, Utah, Colorado, Arizona, New Mexico and Texas. See less

See this at: find.myrecipes.com| Added on 06/01/09

Prep: 15 min.; Bake: 2 hr., 30 min.; Stand: 20 min. Delicious warm or cold, this Southern Living favorite is the ultimate make-ahead main dish. Basting delivers big flavor and a beautiful glaze with little effort.

Prep: 15 min.; Bake: 2 hr., 30 min.; Stand: 20 min. Delicious warm or cold, this Southern Living favorite is the ultimate make-ahead main dish. Basting delivers big flavor and a beautiful glaze with little effort. See less

See this at: find.myrecipes.com| Added on 06/01/09

Snap off tough ends of asparagus; cut spears into 1-inch pieces, and set aside. Dredge steak in flour; set aside. Stir together soy sauce, 1/4 cup water, garlic, 1 teaspoon sesame oil, hoisin sauce, and crushed red pepper. Heat remaining 2 teaspoons... See more

Snap off tough ends of asparagus; cut spears into 1-inch pieces, and set aside. Dredge steak in flour; set aside. Stir together soy sauce, 1/4 cup water, garlic, 1 teaspoon sesame oil, hoisin sauce, and crushed red pepper. Heat remaining 2 teaspoons oil in a large skillet or wok over medium-high heat 2 minutes. Add beef and carrot, and stir-fry 4 minutes. Add soy sauce mixture, and stir-fry 1 minute. Add asparagus, bell pepper, mushrooms, and green onions, and stir-fry 3 minutes. Serve over rice. Vegetable Stir-fry: Omit round steak and flour, and stir-fry vegetables as directed above. See less

See this at: find.myrecipes.com| Added on 06/01/09

Prep: 10 min., Cook: 30 min. Cooking the pasta in the same water that the chicken was cooked in gives the noodles extra flavor--and using just one pot makes for easy cleanup.

Prep: 10 min., Cook: 30 min. Cooking the pasta in the same water that the chicken was cooked in gives the noodles extra flavor--and using just one pot makes for easy cleanup. See less

See this at: find.myrecipes.com| Added on 06/01/09

Stir together flavor packet from ramen noodle soup mix, 2 cups water, chopped green onion, and chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and snow peas. Cook 1 minute, and stir in shrimp. Cook 2 minutes. Transfer to a... See more

Stir together flavor packet from ramen noodle soup mix, 2 cups water, chopped green onion, and chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and snow peas. Cook 1 minute, and stir in shrimp. Cook 2 minutes. Transfer to a bowl, and top with shredded cabbage and chopped peanuts. Note: You can substitute 1/2 cup chopped cooked chicken for the shrimp. See less

See this at: find.myrecipes.com| Added on 06/01/09

Prep: 10 min., Cook: 10 min., Chill: 25 min.

Prep: 10 min., Cook: 10 min., Chill: 25 min. See less

See this at: find.myrecipes.com| Added on 06/01/09

(Only you will be able to view, print, and edit this Note)

(Only you will be able to view, print, and edit this Note) See less

See this at: find.myrecipes.com| Added on 06/01/09

Combine mayonnaise and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border. Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with salt and pepper. Roll up tortillas; cut in half diagonally,... See more

Combine mayonnaise and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border. Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with salt and pepper. Roll up tortillas; cut in half diagonally, and secure with wooden pick. See less

See this at: find.myrecipes.com| Added on 06/01/09

(16-ounce) Italian bread loaf, Italian dressing, shredded Parmesan cheese, mayonnaise, mustard, thinly sliced Genoa salami, thinly sliced mortadella or bologna, (1-ounce) provolone cheese slices, Romaine lettuce leaves, plum tomatoes, sliced, bacon... See more

(16-ounce) Italian bread loaf, Italian dressing, shredded Parmesan cheese, mayonnaise, mustard, thinly sliced Genoa salami, thinly sliced mortadella or bologna, (1-ounce) provolone cheese slices, Romaine lettuce leaves, plum tomatoes, sliced, bacon slices, cooked and cut in half, Garnish: pimiento-s See less

See this at: find.myrecipes.com| Added on 06/01/09

Stir together first 4 ingredients. Stir together coleslaw mix and 1/2 cup mayonnaise mixture. Spread 1 tablespoon mayonnaise mixture evenly on 1 side of each bread slice; top 4 slices evenly with cheese, ham, and coleslaw mixture. Top with remaining... See more

Stir together first 4 ingredients. Stir together coleslaw mix and 1/2 cup mayonnaise mixture. Spread 1 tablespoon mayonnaise mixture evenly on 1 side of each bread slice; top 4 slices evenly with cheese, ham, and coleslaw mixture. Top with remaining bread slices. Place sandwiches on a baking sheet coated with butter-flavored cooking spray. Coat bottom of another baking sheet with cooking spray, and place, coated-side down, on sandwiches. Bake at 375° for 10 to 15 minutes or until bread is golden and cheese melts. See less

See this at: bhg.com| Added on 05/08/09

* 8 oz. dried bow tie pasta * 1 small onion, chopped * 1 Tbsp. butter * 2 eggs * 1-1/4 cups milk * 1 tsp. dried Italian seasoning * 1/4 to 1/2 tsp....

See this at: foodandwine.com| Added on 04/24/09

The Good News Roasting the chicken with the skin on (removing it after cooking) keeps the meat especially moist.

See this at: foodandwine.com| Added on 04/24/09

Chickens raised on grass have such superior taste that Adam Perry Lang of NYC’s Daisy May’s BBQ USA wants to get into chicken farming.

See this at: foodandwine.com| Added on 04/24/09

For this delicious, mustardy chicken, Jacques Pépin splits the chicken and cuts between the leg and shoulder joints to halve the cooking time.

See this at: foodandwine.com| Added on 04/06/09

From Michael Cordúa, a 1994 Best New Chef, now chef-owner of Churrascos, Amazon and Américas in Houston.

See this at: foodandwine.com| Added on 04/03/09

Jamaicans love this sweet-and-spicy rub on both chicken and meat. Our rub is a little less fiery than the traditional version, but if youd like to...

See this at: foodandwine.com| Added on 04/06/09

Marie Hejl made these easy enchiladas with a Spanish-speaking friend on a bilingual episode of her show, and she occasionally prepares them with her...

See this at: foodandwine.com| Added on 04/03/09

A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a...

See this at: foodandwine.com| Added on 04/04/09

A recipe for Kung Pao Chicken. Dishes created by Food & Wine Magazine and top chefs.

See this at: foodandwine.com| Added on 04/04/09

You'll get a clear taste of cumin in this great cold-weather chili made with ground beef, beans, and green bell pepper. If you want a hotter chili,...

See this at: foodandwine.com| Added on 04/06/09

Eight-year-old Dani Shaub loves making these juicy fajitas—a recipe she based on the ingredient list from a packet of fajita seasoning—because it...

See this at: bhg.com| Added on 05/18/09

1. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place onion slices in center of foil. Dot with butter. Bring up opposite...

See this at: evilshenanigans.com| Added on 10/09/09

I love warm weather food! There is nothing like it, and when the temperature breaks the 95F mark I pull out my favorite Summer recipes. One such recipe is fish tacos. Cool and crisp lettuce, creamy avocado, and crunchy fish wrapped in a corn tortilla... See more

I love warm weather food! There is nothing like it, and when the temperature breaks the 95F mark I pull out my favorite Summer recipes. One such recipe is fish tacos. Cool and crisp lettuce, creamy avocado, and crunchy fish wrapped in a corn tortilla is perfect for a light afternoon lunch, or a dinner on the patio with a cold beer. There is just one problem with this dish, and that is deep frying the fish. See less

See this at: ezrapoundcake.com| Added on 10/05/09

A couple of years ago, I worked at a bakery/café that served some amazing salmon burgers. But the burgers weren’t made in-house, so I always assumed the process was complicated or time-consuming. It’s neither. In fact, you can crank out these Salmon... See more

A couple of years ago, I worked at a bakery/café that served some amazing salmon burgers. But the burgers weren’t made in-house, so I always assumed the process was complicated or time-consuming. It’s neither. In fact, you can crank out these Salmon Burgers in about the same amount of time it takes to heat up a frozen pizza. And they are good. When I stumbled onto Mark Bittman’s recipe yesterday, I was ready for it to require an overnight chilling or truffle oil, but it’s incredibly simple. You might even have most of the ingredients on hand: salmon, Dijon mustard, shallots, bread crumbs and capers. The “secret” is that you let your food processor do most of the work, followed by a little stirring. Shape the burgers, cook them in a nonstick skillet, and you’re done. The burgers are firm but juicy, and the capers add a nice surprise to each bite. I sandwiched mine in a toasted hamburger bun with lettuce, thinly sliced red onion, a slice of Provolone and a little tartar sauce, but they... See less