See this at: recipes.bhg.com| Added on 03/05/08

This beef sandwich with cheese and onions on a long roll has been a favorite fast food in the City of Brotherly Love since at least the 1930s.

This beef sandwich with cheese and onions on a long roll has been a favorite fast food in the City of Brotherly Love since at least the 1930s. See less

See this at: williams-sonoma.com| Added on 03/05/08

When using a springform pan or other pan with a removable bottom, it is best to wrap aluminum foil around the outside. This helps prevent the edges of the cake from cooking too quickly. Because the foil's shiny surface reflects the heat, the... See more

When using a springform pan or other pan with a removable bottom, it is best to wrap aluminum foil around the outside. This helps prevent the edges of the cake from cooking too quickly. Because the foil's shiny surface reflects the heat, the cheesecake will cook more evenly. See less

See this at: allrecipes.com| Added on 03/05/08

The buttery pasta dish calls for orzo, which cooks quickly and is a nice change from ordinary pasta shapes. 'This fantastic recipe was inspired by a...

See this at: allrecipes.com| Added on 03/05/08

* In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. * Place salmon in a shallow glass baking dish, and coat with the...

See this at: williams-sonoma.com| Added on 03/05/08

An updated version of a traditional Sunday favorite, this fried chicken is browned in oil and finished in a hot oven.

An updated version of a traditional Sunday favorite, this fried chicken is browned in oil and finished in a hot oven. See less

See this at: williams-sonoma.com| Added on 03/05/08

The red wine for the sauce is reduced to concentrate its flavor. To enrich the sauce, you can also add a bit of Dijon mustard.

The red wine for the sauce is reduced to concentrate its flavor. To enrich the sauce, you can also add a bit of Dijon mustard. See less

See this at: williams-sonoma.com| Added on 03/05/08

1 1/2 lb. beef tenderloin, about 5 inches thick 4 garlic cloves, chopped 1 Tbs. plus 1/2 tsp. sugar 6 Tbs. light soy sauce 1 Tbs. dark soy sauce 1 Tbs. plus 1 tsp. Asian sesame oil 2 Tbs. rice vinegar 5 green onions, minced, plus shredded green onion... See more

1 1/2 lb. beef tenderloin, about 5 inches thick 4 garlic cloves, chopped 1 Tbs. plus 1/2 tsp. sugar 6 Tbs. light soy sauce 1 Tbs. dark soy sauce 1 Tbs. plus 1 tsp. Asian sesame oil 2 Tbs. rice vinegar 5 green onions, minced, plus shredded green onion for garnish 1 tsp. grated peeled fresh ginger 2 Tbs. sesame seeds, toasted and crushed 1/2 tsp. freshly ground black pepper 2 Tbs. water 1 tsp. Sriracha chili sauce 1 Tbs. canola oil Cut the beef across the grain into slices 1⁄8 inch thick. Working on a cutting board, use the side of the blade of a chef’s knife or cleaver to mash together three-fourths of the chopped garlic and the 1 Tbs. sugar, forming a paste. Place the paste in a bowl and stir in 3 Tbs. of the light soy sauce, the dark soy sauce, the 1 Tbs. sesame oil, 1 Tbs. of the vinegar, all but 1 Tbs. of the minced green onions, the ginger, 1 Tbs. of the sesame seeds, the black pepper and 1 Tbs. of the water. Place the beef in a shallow bowl and pour the marinade on top. Mix well,... See less

See this at: williams-sonoma.com| Added on 03/05/08

One of America’s most popular desserts for almost a century, the pineapple upside-down cake was once known as a skillet cake because it was baked on the stovetop in a cast-iron pan. Here, the cake is made in our specially designed pan, which features... See more

One of America’s most popular desserts for almost a century, the pineapple upside-down cake was once known as a skillet cake because it was baked on the stovetop in a cast-iron pan. Here, the cake is made in our specially designed pan, which features indentations to hold the pineapple rings. See less

See this at: williams-sonoma.com| Added on 03/05/08

Leftover chicken can be substituted for the uncooked chicken. Stir it in after all the other ingredients are cooked and then heat through before serving.

Leftover chicken can be substituted for the uncooked chicken. Stir it in after all the other ingredients are cooked and then heat through before serving. See less

See this at: williams-sonoma.com| Added on 03/05/08

1 lb. rigatoni 2 Tbs. olive oil, plus more as needed 1 yellow onion, chopped 2 garlic cloves, chopped 1 1/2 lb. ground beef 1/2 cup chopped fresh flat-leaf parsley 1 Tbs. dried oregano 1 large can (28 oz.) peeled and chopped tomatoes 1 cup heavy... See more

1 lb. rigatoni 2 Tbs. olive oil, plus more as needed 1 yellow onion, chopped 2 garlic cloves, chopped 1 1/2 lb. ground beef 1/2 cup chopped fresh flat-leaf parsley 1 Tbs. dried oregano 1 large can (28 oz.) peeled and chopped tomatoes 1 cup heavy cream Salt and freshly ground pepper, to taste 1/2 lb. whole-milk mozzarella cheese, shredded 1 cup grated Parmesan or aged Asiago cheese Preheat an oven to 350ºF. Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside. In the same pot, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Drain off any fat. Add the parsley, oregano... See less

See this at: buitoni.com| Added on 03/05/08

Balsamic vinegar and olive oil salad dressing pairs perfectly with al dente three cheese tortellini for a true taste of Italy. A slice of warm bread and cool Perrier sparkling water make this meal a keeper. Estimated Time(s) Preparation Time: 5 min... See more

Balsamic vinegar and olive oil salad dressing pairs perfectly with al dente three cheese tortellini for a true taste of Italy. A slice of warm bread and cool Perrier sparkling water make this meal a keeper. Estimated Time(s) Preparation Time: 5 min Cooking Time: 5 min * 1 package (9 ounces) BUITONI® Refrigerated Three Cheese Tortellini * 1 1/2 cups fresh snow pea pods * 1 cup shoestring carrots * 3/4 cup balsamic vinegar olive oil salad dressing * 1/2 cup (2 ounces) BUITONI® Refrigerated Freshly Shredded Parmesan Cheese * PREPARE pasta according to package directions; rinse in cold water and drain. COMBINE pasta, pea pods, carrots, dressing and cheese together in large bowl. Refrigerate or serve immediately. * Serving Size: 4 Soave - A soft, fruity clean wine with crisp lemon flavors. Delicious! See less

See this at: allrecipes.com| Added on 03/05/08

* Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat....

See this at: vosgeschocolate.com| Added on 03/05/08

Aesop’s timeless tale of the Tortoise and the Hare inspires yet another decadent addition to our line of Comfort Foods. We sourced organic pecans from the Western Society orchard in Las Cruces, New Mexico, a farm that is setting the standard in... See more

Aesop’s timeless tale of the Tortoise and the Hare inspires yet another decadent addition to our line of Comfort Foods. We sourced organic pecans from the Western Society orchard in Las Cruces, New Mexico, a farm that is setting the standard in organic agriculture. Owner Sally Harper avoids pesticides and inorganic fertilizers. To cut down on air pollution and build soil fertility, she chooses to shred her annual prunings rather than burn them. Taking similar care, we handcraft each delicate caramel, beginning at the moment organic cream and butter touch the flame, and ending as our chocolate artisans place pecans atop each caramel. Only at the end of our meticulous two-day process are we satisfied with the results. Our message is the same as Aesop’s: Slow and Steady wins the race. In our continued movement toward using more organic ingredients, our new Wink of the Rabbit Caramels use organic cream, butter, sugar and pecans. Box of 18 caramels (6 dark chocolate, 12 milk chocolate) See less

Highlights: Price $29.00 Quantity: 1

See this at: williams-sonoma.com| Added on 03/05/08

These sandwiches are perfect for a hearty lunch or simple supper. Or cut each one into 4 finger sandwiches and serve at a party. Slender fries are the perfect accompaniment.

These sandwiches are perfect for a hearty lunch or simple supper. Or cut each one into 4 finger sandwiches and serve at a party. Slender fries are the perfect accompaniment. See less

Highlights: Our Price: $99.95

See this at: williams-sonoma.com| Added on 03/05/08

These meatlike portobello mushrooms can be eaten as a main course, or they can be used in a sandwich. For the latter, split squares of focaccia and toast lightly, cut sides down, on the grill. For added richness, crumble about 3 oz. blue cheese over... See more

These meatlike portobello mushrooms can be eaten as a main course, or they can be used in a sandwich. For the latter, split squares of focaccia and toast lightly, cut sides down, on the grill. For added richness, crumble about 3 oz. blue cheese over the cooked mushrooms and serve with arugula. See less

Highlights: $20.00

See this at: williams-sonoma.com| Added on 03/05/08

To prepare the salt cod, place it in a bowl of cold water to cover, cover the bowl and refrigerate for 3 days, changing the water once a day. To make the sauce, in a dry, heavy fry pan over medium heat, toast the almonds until browned, about 30... See more

To prepare the salt cod, place it in a bowl of cold water to cover, cover the bowl and refrigerate for 3 days, changing the water once a day. To make the sauce, in a dry, heavy fry pan over medium heat, toast the almonds until browned, about 30 seconds. Transfer to a plate to cool. If using nyora peppers, let them soak in boiling water for 10 minutes, then scrape the flesh off the skins. Sprinkle the coarse country bread with the vinegar. Using a large mortar and pestle, grind together the almonds, hazelnuts, garlic, the peppers and the vinegar-soaked bread until a thick, reddish paste forms. Alternatively, process the ingredients together in a food processor, making sure the mixture remains coarse. Add the olive oil in a thin stream, stirring constantly with a wooden spoon, until the ingredients are thoroughly combined and the sauce is just liquid enough to be poured. Season with salt. (The sauce will keep in an airtight container in the refrigerator for 1 week. Use leftover sauce... See less

Highlights: Our Price: $54.95

See this at: williams-sonoma.com| Added on 03/05/08

To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, garlic and mustard. Season with salt and pepper. Let stand at room temperature for at least 30 minutes or up to 4 hours to allow the flavors to blend. In a large serving... See more

To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, garlic and mustard. Season with salt and pepper. Let stand at room temperature for at least 30 minutes or up to 4 hours to allow the flavors to blend. In a large serving bowl, combine the lettuce, chervil, tarragon and parsley. Whisk the vinaigrette, drizzle it over the greens and toss to coat the leaves well. Serve immediately. Serves 8. Adapted from Williams-Sonoma Easy Entertaining, by George Dolese (Simon & Schuster, 2005). * Our Company * Williams-Sonoma Inc. * Site Map * Terms & Conditions / Privacy * Business Sales See less

Highlights: Our Price: $32.00- $169.00

See this at: williams-sonoma.com| Added on 03/05/08

Preheat an oven to 200°F. In a large bowl, whisk together the waffle mix, egg, butter and milk until the batter is smooth; do not overbeat. Let stand for 5 minutes. Preheat a Belgian waffle maker according to the manufacturers instructions. Pour... See more

Preheat an oven to 200°F. In a large bowl, whisk together the waffle mix, egg, butter and milk until the batter is smooth; do not overbeat. Let stand for 5 minutes. Preheat a Belgian waffle maker according to the manufacturers instructions. Pour about 3/4 cup of the batter onto the waffle maker. Sprinkle 2 Tbs. pecans evenly over the batter. Cook the waffle according to the manufacturers instructions until golden brown and crispy, 4 to 5 minutes. Transfer to a platter and keep warm in the oven while you cook the remaining waffles. In a bowl, whisk together the cream and gingerbread spread until combined, then continue whisking until soft peaks form, about 3 minutes. Serve the waffles with warmed maple syrup and a dollop of the gingerbread cream. Makes about four 6-inch Belgian waffles. Williams-Sonoma Kitchen * Available at Williams-Sonoma stores. * Our Company * Williams-Sonoma Inc. * Site Map * Terms & Conditions / Privacy * Business Sales See less

Highlights: $16.00

See this at: williams-sonoma.com| Added on 03/05/08

Also known as a German, or puff, pancake, this pancake puffs up because of the addition of eggs. Enjoy it for breakfast or brunch, garnished with a dusting of confectioners' sugar.

Also known as a German, or puff, pancake, this pancake puffs up because of the addition of eggs. Enjoy it for breakfast or brunch, garnished with a dusting of confectioners' sugar. See less

Highlights: Our Price: $34.95- $49.95

See this at: williams-sonoma.com| Added on 03/05/08

In a blender, combine the milk, egg, flour, salt, oil and zest and blend until smooth. Transfer to a bowl, cover and refrigerate for 2 to 8 hours. In a large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 Tbs. of the... See more

In a blender, combine the milk, egg, flour, salt, oil and zest and blend until smooth. Transfer to a bowl, cover and refrigerate for 2 to 8 hours. In a large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 Tbs. of the granulated sugar, or to taste. In another bowl, combine the ricotta and the remaining 1 Tbs. granulated sugar. Set aside. In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Pour in 1/3 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat to make 4 to 6 crepes. Cover half of each crepe with the ricotta mixture and fold into quarters. Place 1 crepe on each individual plate. Top with the berries and dust with confectioners' sugar. Serve immediately. Serves 4 to 6. Williams-Sonoma Kitchen. * Our Company * Williams-Sonoma Inc. * Site Map * Terms & Conditions /... See less

Highlights: $16.00

See this at: williams-sonoma.com| Added on 03/05/08

In an electric skillet set on medium-high heat, melt 2 Tbs. of the butter. Add the onion and bell peppers and cook, stirring occasionally, until soft and slightly charred, about 10 minutes. Add the potatoes and cook, stirring occasionally, for 2 to 3... See more

In an electric skillet set on medium-high heat, melt 2 Tbs. of the butter. Add the onion and bell peppers and cook, stirring occasionally, until soft and slightly charred, about 10 minutes. Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes. Transfer the potato mixture to a large bowl and let cool for about 10 minutes. Add the corned beef, parsley, eggs, flour, salt and pepper and stir to combine. Shape the mixture into 16 patties. In the electric skillet set on medium-high heat, melt the remaining 2 Tbs. butter with the oil. When it is hot, fry the patties, turning once, until lightly browned and crisp, 3 to 5 minutes per side. Transfer 2 patties to each individual plate. Top each patty with a poached egg. Serve immediately. Serves 8. Williams-Sonoma Kitchen. * Our Company * Williams-Sonoma Inc. * Site Map * Terms & Conditions / Privacy * Business Sales * Shop * Catalog Quick Shop * Request a Catalog * Store Locator * Store Events * Gift Cards See less

Highlights: $99.95

See this at: williams-sonoma.com| Added on 03/05/08

There are many variations on Brazilian French toast, although all of them are fried and then sprinkled with sugar. In our version, we garnish the toast with our cinnamon French toast sugar.

There are many variations on Brazilian French toast, although all of them are fried and then sprinkled with sugar. In our version, we garnish the toast with our cinnamon French toast sugar. See less

Highlights: $10.95

See this at: williams-sonoma.com| Added on 03/05/08

In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside. In another bowl, lightly whisk the egg yolks. Whisk in the buttermilk and ricotta. Whisk the yolk mixture into the... See more

In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside. In another bowl, lightly whisk the egg yolks. Whisk in the buttermilk and ricotta. Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside. In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions. Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well, place 4 blueberries in the center of the batter and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers, turn the pancakes over and cook until golden brown and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries. Dust the pancakes with confectioners... See less

Highlights: $16.00

See this at: williams-sonoma.com| Added on 03/05/08

In a bowl, lightly whisk the eggs and water until blended. Set aside. In a large nonstick fry pan over medium heat, melt 1 Tbs. of the butter. Add the green onions and sauté until soft, 2 to 3 minutes. Transfer to a bowl. In the same pan, melt the... See more

In a bowl, lightly whisk the eggs and water until blended. Set aside. In a large nonstick fry pan over medium heat, melt 1 Tbs. of the butter. Add the green onions and sauté until soft, 2 to 3 minutes. Transfer to a bowl. In the same pan, melt the remaining 2 Tbs. butter and swirl in the pan until it foams. When the foam subsides, add the eggs and season with salt. Using a spatula, quickly and lightly stir the eggs in a small circular motion until most of the liquid has cooked off but the eggs are not completely solidified, 7 to 10 minutes. Sprinkle the cheese, bacon and green onions across half of the omelette. Holding the handle of the pan in one hand and a serving platter in the other hand, tip the pan forward, toward the platter. Slide the filled half of the omelette onto the platter, then invert the pan to fold the omelette in half. Cut into wedges and serve immediately. Serves 6. Williams-Sonoma Kitchen. * Our Company * Williams-Sonoma Inc. * Site Map * Terms & Conditions /... See less

Highlights: $12.00

See this at: bettycrocker.com| Added on 03/05/08

Substitution | Double the garlic hit by replacing the 2 tablespoons butter with garlic butter. | Variation | Cut warm biscuits horizontally in half,...

See this at: find.myrecipes.com| Added on 03/05/08

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat oil in a large nonstick skillet over medium heat. Add... See more

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle with peanuts. Garnish with lime wedges, if desired. See less

See this at: allrecipes.com| Added on 03/05/08

* Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. * In a large bowl, cream together the butter,...

See this at: allrecipes.com| Added on 03/05/08

* In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium...

See this at: allrecipes.com| Added on 03/05/08

* Preheat grill for high heat. * In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix. * Trim the...