Tres Leches Cake with Mango

Ingredients:

Vegetable oil, for greasing
4 large eggs
1 cup sugar
2/3 cup unsalted butter, melted
1 teaspoon vanilla extract
2 1/4 cups whole milk
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
12-ounce can evaporated milk
14-ounce can sweetened condensed milk
1 tablespoon dark rum
2 large ripe mangoes
3 tablespoons sugar
1 cup heavy cream
Ground cinnamon, for sprinkling

Directions:

Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.

Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.

Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Run a knife along the edges to release the cake from the pan.

Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight.

Before serving, make the topping: Peel, pit and dice the mangoes. Puree half the mangoes in a blenderwith 2 tablespoons sugar. Transfer to a bowl and fold in the remaining diced mango.In a separate bowl, beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/tres-leches-cake-with-mango-recipe/index.html 

Caramel Apple Cake

Ingredients:

Cake:
3 cups all-purpose flour
1 1/3 cups sugar, plus 1/4 cup for the apples
1 1/2 teaspoons ground apple or pumpkin pie spice blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)
3 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
Finely grated zest from 1 orange
Juice of 1 orange (about 1/3 cup)
1 tablespoon pure vanilla extract

Caramel Glaze:
1/2 cup sugar
1 tablespoon light corn syrup
2 tablespoons water
1/2 cup heavy cream
3/4 cup pecans, toasted and roughly chopped
1/2 teaspoon pure vanilla extract
Pinch salt

Directions:

Preheat oven to 350 degrees F. Generously butter and flour the bundt pan.

Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.

Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.

Whisk the eggs and oil together in another bowl. Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.

Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.

Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

To make the caramel: Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/caramel-apple-cake-recipe/index.html

Red Velvet Layer Cake

Ingredients:

For the cake:
12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pans
3 cups cake flour (sift before measuring)
3 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups granulated sugar
1/3 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon red food coloring
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 cup buttermilk
For the frosting:
4 8-ounce packages cream cheese, softened
2 sticks unsalted butter, softened
2 pounds (about 8 cups) confectioners' sugar
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions:

Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl.

Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined.

Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers.

Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth.

Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/red-velvet-layer-cake-recipe/index.html

Grilled Pound Cake With Marscarpone

Ingredients:

3/4 cup mascarpone cheese
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 cup toasted chopped pecans
8 3/4-inch-thick slices pound cake
4 1/2 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup heavy cream
1/2 pint blackberries
1 tablespoon cognac

Directions:

Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth. Fold in the pecans; cover and refrigerate until ready to serve.

Heat a large skillet or griddle over medium heat. Spread some butter on both sides of each cake slice (about 2 tablespoons total). Toast in the skillet until golden, about 2 minutes per side. Let cool.

Combine the brown sugar and the remaining 2 1/2 tablespoons butter in a skillet over medium heat. Cook, stirring, until melted and bubbly, about 3 minutes. Carefully add the cream and cook, stirring, about 1 more minute. Stir in the blackberries, smashing a few berries with the back of a spoon. Remove from the heat, then add the cognac and return to medium heat. Carefully tilt the pan so the cognac ignites (if using an electric stove, hold a lit match near the sauce to ignite it); cook until the flames subside.

Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.

Recipe shared from:  http://www.foodnetwork.com/recipes/grilled-pound-cake-with-marscarpone-recipe/index.html 

Ginger Angel Food Cake

Ingredients:

For the cake:
1 cup minus 1 tablespoon cake flour
1 1/2 cups confectioners' sugar, plus more for topping
1/4 teaspoon salt
11 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon finely grated lime zest
3 tablespoons finely grated peeled ginger
For the sauce:
3 half pints raspberries
1/3 cup granulated sugar
1/2 teaspoon finely grated lime zest
1 teaspoon fresh lime juice

Directions:

Make the cake: Preheat the oven to 350 degrees F. Sift the flour, confectioners' sugar and salt onto a sheet of parchment paper. Sift again, then set aside.

Beat the egg whites in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time, then increase the speed to medium high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla, lime zest and ginger and beat a few seconds to combine.

Sprinkle one-quarter of the flour mixture over the egg mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to an ungreased 10-inch tube pan. Bake until the cake feels springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pan onto a funnel or the neck of a bottle and cool completely. Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold.
Make the sauce: Puree 2 half pints raspberries in a blender with 2 tablespoons water, the granulated sugar, lime zest and lime juice. Strain to remove the seeds. Top the cake with confectioners' sugar, the sauce and the remaining raspberries.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/ginger-angel-food-cake-recipe/index.html

Lemon-Raspberry Sorbet Cake

Ingredients:

3 tablespoons unsalted butter, melted, plus softened butter for the pan
3/4 cup finely crushed chocolate wafer cookies (about 15 cookies)
1 tablespoon sugar
3 pints lemon sorbet, slightly softened
3 pints raspberry sorbet, slightly softened
6 ounces bittersweet chocolate, finely chopped
1/3 cup heavy cream

Directions:

Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.

Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes.

Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.

Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-raspberry-sorbet-cake-recipe/index.html

Root Beer Bundt Cake

Ingredients:

1 stick unsalted butter, plus more for the pan
2 cups all-purpose flour, plus more for dusting
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 1/4 teaspoons baking soda
1/2 teaspoon ground allspice
1 teaspoon salt, plus a pinch
3 large eggs, beaten
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions:

Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour.

Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.

Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).

Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.

Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/root-beer-bundt-cake-recipe/index.html

Strawberry Shortcut Cake

Ingredients:

Cake:
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine salt
4 tablespoons unsalted butter, melted
1 large egg, beaten
1/2 cup whole milk
1 teaspoon pure vanilla extract
Strawberries and Cream:
2 pints strawberries
1 tablespoon granulated sugar
1 cup heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract

Directions:

For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.

Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack.

For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners' sugar and vanilla to soft peaks. Refrigerate until ready to use.

To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.

Know-How: Cutting a cake into layers is easy as saw-spin-separate: Begin to saw the cake in half horizontally. Just before you reach the middle of the cake, give it a quarter turn. Continue to saw almost to the center, then give it another quarter turn and saw again until you reach your original point of entry. Saw completely through the cake's center and separate the layers.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/strawberry-shortcut-cake-recipe/index.html

Espresso Mud Pie

Ingredients:

For the crust:
30 chocolate cookie wafers, such as Nabisco Famous Chocolate Wafers
4 tablespoons unsalted butter (1/2 stick), melted and cooled
For the ganache:
4 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
To assemble:
1 quart Espresso Gelato or coffee ice cream

To serve:
1 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Directions:

For the crust:

Heat the oven to 350°F and arrange a rack in the middle.

Place cookies in the bowl of a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you should have about 1 1/2 cups). Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into fine crumbs until uniform. Transfer to a medium bowl, add melted butter, and mix until evenly combined.

Pour crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before filling.

For the ganache:
Place chocolate in a medium heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
Add butter and stir until smooth. Let cool slightly before using.

To assemble:
Place gelato in the refrigerator until slightly softened, about 30 minutes. Place cookie crust in the freezer until chilled, about 30 minutes.

Remove softened gelato from the container and transfer to a large bowl. Stir with a rubber spatula or wooden spoon until it is spreadable but not liquidy. Working quickly, spread the softened gelato into the crust in an even layer (leaving any melted gelato in the bowl). If the gelato in the pie looks like it’s melting, place the pie in the freezer until solid before proceeding.

Pour the warm ganache over the gelato and tilt the pie plate to evenly coat. Immediately transfer the pie to a flat surface in the freezer until completely frozen, at least 3 hours.

To serve:
Let the pie sit at room temperature until the ganache just begins to soften, about 15 minutes. Meanwhile, combine cream, sugar, and vanilla in a large bowl and whisk until soft peaks have formed (they should droop over like soft-serve ice cream), about 3 minutes; serve atop pie slices. If not serving immediately, tightly wrap the frozen pie in plastic wrap and store in the freezer for up to 1 week.

Recipe shared from:  http://www.chow.com/recipes/28655-espresso-mud-pie 

Mixed Berry Shortcakes with Whipped Cream

Ingredients:

6 cups assorted berries (such as boysenberries, blackberries, raspberries, and blueberries), rinsed
1/2 cup granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
4 tablespoons unsalted butter (1/2 stick), frozen
2 cups heavy cream
1/2 teaspoon vanilla extract

Directions:

Heat the oven to 425°F and arrange a rack in the middle. Place a large, clean metal or glass bowl and a clean whisk in the freezer while you prepare the fruit and shortcakes. Combine berries and 1/4 cup of the sugar in a medium bowl. Let sit until sugar dissolves and berries release some juice, at least 10 minutes.

Combine flour, baking powder, 2 tablespoons of the sugar, and the salt in a large bowl and whisk to aerate and break up any lumps. Grate the butter on the large holes of a box grater and add to the flour mixture along with 1 cup plus 1 tablespoon of the cream. Mix briefly with your hands or a wooden spoon until the dough just comes together, about 1 minute. (The dough will be dry and slightly crumbly.)

Turn dough out onto a dry, clean surface and pat into a circle. Using a rolling pin, shape dough to about 3/4-inch thickness. Using a 3-inch biscuit cutter, stamp out as many shortcakes as possible. Reroll and stamp dough until you have a total of 6 shortcakes.

Place shortcakes on a baking sheet and bake until they are puffed and the tops are golden and flecked with brown, about 20 minutes. Remove to a wire rack to cool slightly.

Meanwhile, combine vanilla, remaining 2 tablespoons sugar, and remaining cream in the chilled bowl and whisk with the chilled whisk until thick and fluffy and medium peaks have formed, about 3 minutes.

Split a shortcake in half horizontally and set the bottom half on a serving plate. Scatter berries over the shortcake and top with a dollop of whipped cream. Close with remaining shortcake half and serve. Repeat to make 6 servings.

Recipe shared from:  http://www.chow.com/recipes/12036-mixed-berry-shortcakes-with-whipped-cream 

The Perfect Cheeseburger

Ingredients:

For the burgers:
1 1/2 pounds ground chuck (15 to 20 percent fat content)
Vegetable oil, for oiling the grill
Kosher salt
Freshly ground black pepper
8 slices American, cheddar, or Swiss cheese (about 6 ounces)
4 (4-inch) hamburger buns, split

For garnishes:
Iceberg lettuce
Sliced tomato
Sliced pickles

Ketchup, mayonnaise, mustard

Directions:

Divide the meat into 4 equal portions. Shape each portion into an even 1/2-inch-thick patty that is about 1 inch wider in diameter than the hamburger buns. Using your thumb, make a shallow 1-1/2-inch wide indentation in the center of each patty. Transfer the patties to a plate and refrigerate while you prepare the grill.

Heat a grill pan or outdoor grill to 600°F to 800°F. When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.

Season the hamburger patties generously on both sides so that you can see a thin layer of salt and pepper. Place the patties on the grill indentation side up, cover the grill, and cook the patties undisturbed (do not press down on them) until grill marks appear on the bottom, about 3 to 4 minutes. Using a spatula, flip and cook for about 2 minutes more. Place 2 slices of cheese on each patty, cover the grill, and continue cooking until the patties are just slightly pink in the center for medium, about 2 to 3 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil.

While the patties are resting, place the bun halves cut side down on the grill and toast until golden brown, about 1 minute. Remove the buns to a clean serving plate, place a patty on each bun bottom, garnish as desired, and cover with a bun top.

Recipe shared from: http://www.chow.com/recipes/28912-perfect-cheeseburger

Grilled Skirt Steak with Mushrooms, Blue Cheese, and Bacon

Ingredients:

For the steak:
1/2 cup dry red wine
3 medium garlic cloves, finely chopped
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
1 pound skirt steak, cut widthwise into 2 or 3 pieces

For the topping:
4 (10-inch) wooden or metal skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)
8 ounces cremini mushrooms, cleaned and stems removed
1/2 medium red onion, halved again and layers separated
Vegetable oil, for coating the vegetables and grill
2 tablespoons Worcestershire sauce
Kosher salt
Freshly ground black pepper
4 slices bacon
1 ounce blue cheese, crumbled (about 1/4 cup)
2 teaspoons finely chopped Italian parsley leaves

Directions:

For the steak:

Place the wine, garlic, pepper, and salt in 13-by-9-inch baking dish and whisk to combine. Add the steak pieces, turn to coat, cover, and refrigerate for 2 hours, turning once.
To grill the topping and the steak:

Heat an outdoor grill to high (about 450°F to 550°F).

Meanwhile, prepare the skewers: Thread half of the mushrooms onto 1 skewer through the center of the cap and out through the stem. Repeat with the remaining mushrooms on a second skewer. Thread equal amounts of onion onto the remaining 2 skewers, leaving 1/4 inch in between the onion pieces. Brush the mushrooms and onions all over with vegetable oil. Then brush the mushrooms all over with a thin layer of Worcestershire sauce; set the mushroom skewers and the remaining Worcestershire sauce aside. Season the onion skewers with salt and pepper; set aside.

Rub the grill grates with a towel dipped in vegetable oil. Place the bacon flat on the grill, cover the grill, and cook, flipping halfway through, until the bacon is crisp, about 5 minutes total. Remove to a medium bowl to cool, then crumble and set aside.

Place the mushroom and onion skewers on the grill and cover the grill. Cook, brushing the mushrooms with the reserved Worcestershire sauce every 2 minutes and rotating all of the skewers until the mushrooms and onions have charred and are slightly softened, about 13 to 15 minutes total. (You may have some Worcestershire sauce left over.) Remove the skewers to a baking sheet or large dish, cover with foil, and set aside.

Remove the steak from the marinade and pat dry with paper towels; discard the marinade. Rub the grill grates again with oil. Place the steak on the grill, cover the grill, and cook until medium rare, flipping halfway through, about 5 to 6 minutes total. Remove to a cutting board and let rest while you finish the topping.

Remove the mushrooms and onions from the skewers. Cut the mushrooms into quarters and add to the bowl with the bacon. Coarsely chop the onions and add them to the bowl. Add the blue cheese and parsley and stir to combine. Taste and season with salt and pepper as needed.
Slice the skirt steak and serve with the topping.

Recipe shared from: http://www.chow.com/recipes/29784-grilled-skirt-steak-with-mushrooms-blue-cheese-and-bacon

Homestyle Potato Salad

Ingredients:

2 pounds waxy potatoes, such as red-skinned or new potatoes, scrubbed
2 large eggs
1 cup mayonnaise
1 celery stalk, small dice (about 1/2 cup)
1/4 cup Whole-Grain Dijon Mustard
1/4 cup dill relish
1/3 cup scallions (from about 1/2 bunch), thinly sliced (white and light green parts only)
2 tablespoons capers, drained
2 tablespoons finely chopped fresh Italian parsley leaves
1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)
1/2 teaspoon kosher salt, plus more for salting the cooking water
1/8 teaspoon freshly ground black pepper

Directions:

Place the potatoes and eggs in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until the eggs are hard-boiled, about 12 minutes. Remove the eggs to a medium bowl and place them in the sink. Run cold water over the eggs until they’re cool enough to handle; set aside.

Continue to simmer the potatoes until a paring knife can easily be inserted, about 5 minutes more. Drain the potatoes in a colander in the sink and allow them to cool slightly, about 10 minutes. Transfer the potatoes to a baking sheet or large plate and arrange them in a single layer. Place the eggs next to the potatoes on the baking sheet and refrigerate everything until completely cooled, about 1 hour. Meanwhile, place the remaining ingredients in a large bowl and stir to combine; refrigerate until you’re ready to finish assembling the salad.

When the eggs and potatoes have cooled, peel the eggs and grate them on the large holes of a box grater over the bowl with the mayonnaise mixture; set aside.

Remove the skin from the cooled potatoes with your hands or a paring knife. (For a more rustic potato salad, you can leave the skins on.) Using your hands, break the potatoes into large chunks (about 3/4-inch pieces) and add them to the bowl with the eggs and mayonnaise mixture. Using a rubber spatula, gently fold the potatoes and eggs into the mayonnaise mixture until evenly combined and well-coated. Serve immediately or refrigerate in an airtight container for up to 4 days.

Recipe shared from: http://www.chow.com/recipes/29680-basic-potato-salad

Cobb Salad Dip

Ingredients:

1 cup sour cream
1/3 cup crumbled blue cheese (about 2 ounces)
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1 medium avocado, finely chopped (about 1 1/3 cups, cut just before serving)
1/4 cup thinly sliced scallions
2 tablespoons finely chopped fresh Italian parsley leaves
4 slices bacon, well-browned and crumbled
Celery sticks or assorted crackers, for serving

Directions:

Place the sour cream, blue cheese, lemon juice, salt, and Worcestershire in a medium nonreactive bowl and stir until well combined.

Fold in the avocado, scallions, and parsley, transfer the dip to a shallow serving dish, and top with the bacon. Serve with celery sticks or assorted crackers.

Recipe shared from: http://www.chow.com/galleries/304/all-american-4th-of-july-barbecue-recipes#!6891/cobb-salad-dip

Boston Baked Beans

Ingredients:

4 cups dried navy or pea beans (about 2 pounds)
2 whole cloves
1 medium onion
1 teaspoon baking soda
1 pound slab bacon (rind removed), cut into 1/4-inch cubes
1 1/2 cups dark molasses (not blackstrap)
2 teaspoons ground mustard
2 tablespoons kosher salt
Freshly ground black pepper to taste
2 tablespoons dark rum

Directions:

Place the beans in a large bowl with enough water to cover by 3 inches and soak overnight.
Heat the oven to 275°F and place a rack in the lower third.
Drain the beans, place in a large (6-quart) Dutch oven or a large, heavy-bottomed pot, and add cold water to cover by 1 inch. Press the cloves into the onion and add the onion and baking soda to the pot; stir to combine.

On the stovetop, bring the beans just to a boil over high heat. Reduce the heat to low, skim off the foam, and simmer for 15 minutes. Add the remaining ingredients and stir until combined.
Place the pot in the oven and bake slowly until the beans are tender, 5 to 6 hours. Add a little water if necessary. Allow the top of the beans to crust slightly during the final 30 minutes of baking. Serve hot.

Recipe shared from: http://www.chow.com/recipes/12831-boston-baked-beans

Grilled Maple-Mustard Chicken Wings

Ingredients:

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 pounds chicken wings, separated into drumettes and midsections (or flats), wing tips discarded
1/3 cup maple syrup
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
1 tablespoon cider vinegar
2 teaspoons soy sauce
Vegetable oil, for oiling the grill

Directions:

Combine the salt, pepper, and cayenne in a large container with a tightfitting lid or a large resealable plastic bag. Add the chicken and toss with your hands until evenly coated. Close the container and refrigerate at least 30 minutes and up to 2 hours.

Meanwhile, place the maple syrup, Dijon mustard, whole-grain mustard, vinegar, and soy sauce in a small, nonreactive bowl and whisk to combine; set aside.

Heat an outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the wings on the grate in a single layer so they are not touching (if needed, cook them in batches). 

Cover the grill and cook, flipping the wings occasionally with tongs, until the skin is opaque and no longer raw-looking, about 10 minutes. Brush all over with the reserved maple-mustard sauce and continue to cook, flipping and basting occasionally, until the wings are golden brown, no longer pink at the bone, and the skin is crisp, about 10 to 15 minutes more.

Recipe shared from: http://www.chow.com/recipes/28909-grilled-maple-mustard-chicken-wings

Classic Macaroni Salad

Ingredients:

1 cup mayonnaise
1/2 cup sour cream
3 tablespoons cider vinegar
2 tablespoons Dijon mustard
1 tablespoon granulated sugar
2 teaspoons kosher salt
3/4 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 pound cooked elbow macaroni, rinsed and cooled
3/4 cup celery, small dice
1/3 cup fresh Italian parsley, finely chopped
1/4 cup red onion, small dice

Directions:

Place mayonnaise, sour cream, vinegar, mustard, sugar, salt, paprika, and pepper in a large nonreactive bowl and whisk to combine.
Add remaining ingredients and stir to evenly coat. Cover and chill in the refrigerator for at least 1 hour before serving.

Recipe shared from:  http://www.chow.com/recipes/25639-classic-mac-salad 

Smoked Baby Back Ribs with a Bourbon-Bacon Barbecue Sauce

Ingredients:

3 tablespoons kosher salt
2 tablespoons packed dark brown sugar
2 tablespoons chili powder
2 tablespoons smoked paprika
1 1/2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon ground mustard
3 (2- to 3-pound) racks baby back pork ribs
3 tablespoons vegetable oil
3 cups apple wood chips, plus more as needed
8 quarts lump charcoal, plus more as needed
2 cups Bourbon-Bacon Barbecue Sauce (see recipe below)

Instructions:

Combine the salt, sugar, and spices in a small bowl, using a fork to break up any chunks; set aside.
Remove the thin membrane attached to the underside of the ribs by sliding the tip of a paring knife under the membrane and pulling it up and off with your hands. Rinse the racks, pat dry with paper towels, and set on a baking sheet.
Rub the ribs all over with the vegetable oil, then evenly sprinkle with the spice mix. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 8 hours. When ready to cook, remove the ribs from the refrigerator and let them come to room temperature, about 30 minutes.
Meanwhile, soak the wood chips in a bucket of water for at least 15 minutes.

Prepare the grill: Remove the cooking grate and set it aside. Fill a chimney starter three-quarters of the way with charcoal, then pour the unlit charcoal onto one side of the charcoal grate. Using tongs, stack the charcoal in a slight slope against the side of the grill bowl. Remove 1 cup of the wood chips from the water, shaking off any excess water, and lay them in the middle of the unlit charcoal. Fill the chimney again halfway with charcoal. Place the chimney on the charcoal grate next to the unlit coals. Twist two or three sheets of newspaper, form the twisted paper into rings, and place them under and inside the chimney. Light the newspaper through the holes at the bottom of the chimney. After about 5 minutes, the charcoal should be red and flames should have appeared toward the top of the chimney.

Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate. Use tongs to stack the lit coals on the pile. Top the lit charcoal with another cup of drained, damp wood chips (you should have 1 more cup of wood chips left for regulating the smoke as the ribs cook). Set the empty chimney aside. Place the 8-inch square aluminum pan next to the hot charcoal (this is the drip pan). Set the cooking grate back on the grill. Fill the 9-by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold water is needed to keep the grill temperature low). Set an oven thermometer in one of the grill lid’s vent holes or on the cooking grate near the edge of the grill and opposite the charcoal. Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents. (If smoke is not coming out, check your fire to make sure it is lit. If it’s not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.) Let the grill heat until it reaches at least 250°F, about 15 minutes.

Place the ribs on the cooking grate bone side down, over the drip pan (not over the flaming charcoal). If all three rib racks do not fit, cut one rib rack in half and wedge it against the side, making sure it does not sit over the lit charcoal. Cook, covered, making sure the lid’s vent is over the ribs (not the fire), for 30 minutes. Flip the ribs over and rotate their positions. Check the grill temperature: It should be between 250°F and 350°F. If it’s too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half. If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney. Cover and cook for another 30 minutes.

At this point, the smoke will start to die down. Carefully remove the steam pan and transfer the cooking grate (with the ribs on top) to a heatproof surface. Add the remaining 1 cup drained wood chips to the charcoal. Return the cooking grate to the grill and set the steam pan back over the burning charcoal. Flip the ribs and cook for 15 minutes more. (Alternatively, slip the wood chips through the cooking grate so they fall on the charcoal.)

Slather some barbecue sauce over the ribs and cook for 15 minutes more (for a total of 1 1/2 hours). Check for doneness by lifting up one end of a rib rack. The rack should bend slightly in the middle. (The meat should not fall off the bone. It should be pink in the center with smoke lines running around the cut areas.) If it does not bend, continue to cook, covered, until it does. (Do not poke the meat with a thermometer.)

Bourbon-Bacon Barbecue Sauce 

Ingredients:

1/2 cup small-dice bacon (about 2 ounces)
1/2 cup finely diced red onion (about 1/2 small onion)
2 medium garlic cloves, finely chopped
1 cup ketchup
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup Worcestershire sauce
3 tablespoons bourbon
2 tablespoons dark or robust molasses (not blackstrap)
2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1 teaspoon ground mustard
Salt
Freshly ground black pepper

Directions:

Place bacon in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a small bowl; set aside. Reduce heat to medium low, add onion to the pan, and cook in the bacon fat, stirring occasionally, until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 to 60 seconds more.
Whisk in remaining measured ingredients and season with a pinch each of salt and pepper. Stir in reserved bacon and bring mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened and holds a line on the back of a wooden spoon when you drag a finger through it, about 25 minutes. Season with additional salt and pepper as needed. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Recipe shared from: http://www.chow.com/recipes/28484-smoked-barbecue-baby-back-ribs

Deep-Fried Snickers on a Stick

Ingredients:

4 large Snickers bars
1 cup cake flour
2 teaspoons baking soda
3/4 cup seltzer
Vegetable oil, for deep-frying

Directions:

Push each candy bar onto a skewer or popsicle stick; refrigerate for at least 2 hours or overnight.

Whisk the flour and baking soda in a medium bowl. Whisk in the seltzer to make a smooth batter (about the consistency of pancakebatter). Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees.

Hold the Snickers by the skewer and dip into the batter, turning to coat. Carefully place the Snickers in the hot oil (skewers and all); fry, turning as needed, until crisp, 1 1/2 to 2 minutes. Use tongs to remove each bar by the stick; drain on paper towels or a rack and serve warm.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/deep-fried-snickers-on-a-stick-recipe/index.html 

PB&J Chocolate Bars

Ingredients:

For the base:
1 stick unsalted butter
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 large egg, beaten
1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed
3/4 cup finely chopped roasted peanuts
For the filling and glaze:
1/4 cup grape jelly
7 tablespoons plus 1 teaspoon unsalted butter, softened
1/3 cup creamy peanut butter
1/2 cup confectioners' sugar
4 ounces semisweet chocolate, chopped

Directions:

Make the base: Line an 8-inch square baking pan with foil, extending it over the sides. Put the butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Once the butter melts, stir in the sugar and cocoa. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes. Remove from the heat; mix in the saltine crumbs and peanuts. Press the crustinto the pan. Set aside the saucepan of water.

Make the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 tablespoons plus 1 teaspoon butter, the peanut butter and confectioners' sugar with a mixer until light. Spread over the jelly layer; return to the freezer while you make the glaze.

Place the chocolate and the remaining 2 tablespoons butter in a heatproof bowl; set over the pan of simmering water and stir until the chocolate is melted. Remove from the heat; stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for another 30 minutes.

Use the foil flaps to remove the bars from the pan; cut into squares while still cold. Serve cold and keep leftovers refrigerated.

Recipe shared from:  http://www.foodnetwork.com/recipes/sarahs-pbj-chocolate-bars-recipe/index.html 

Simple Microwave Fudge

Ingredients:

12 ounces semisweet chocolate chips 

1- 14 ounce can sweetened condensed milk

1 1/2 cups chopped nuts

1 teaspoon vanilla extract

butter

parchment paper

Directions:

Microwave 12 ounces semisweet chocolate chips and a 14-ounce can sweetened condensed milk, 5 minutes. Stir vigorously, then add 1 1/2 cups chopped nuts and 1 teaspoon vanilla extract. Spread in an 8-inch-square pan lined with buttered parchment paper. Refrigerate, then cut into squares.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/microwave-fudge-recipe/index.html 

S'more Brownies

Ingredients:

Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Directions:

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepanfilled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/smore-brownies-recipe/index.html

Monster Marshmallow Cookies

Ingredients:

For the Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups quick-cooking oats
1 1/4 cups crispy rice cereal
1 cup milk chocolate chips
1 cup coarsely chopped pecans
1 cup miniature marshmallows
For the Topping:
1/2 cup milk chocolate chips
1/2 cup miniature marshmallows
2 1/2 teaspoons half-and-half
Pinch of cayenne pepper
1/3 cup finely chopped pecans

Directions:

Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking powder and baking soda in a large bowl. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy. Beat in the eggs one at a time on medium speed, then beat in the vanilla. Add the flour mixture and beat on low speed until combined.

Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Wrap with plastic wrap and refrigerate the dough for 30 minutes. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Let cookies rest on sheet pans to cool slightly, about 10 minutes. Transfer to racks to cool.

Make the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes. Remove from the heat. Stir in the pecans. Drizzle the mixture over the cookies and let set, about 4 hours.

Recipe shared from: http://www.foodnetwork.com/recipes/monster-marshmallow-cookies-recipe/index.html

Chicken-Corn Chili

Ingredients:

1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
1 4-ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1 cup shredded monterey jack or white cheddar cheese
Sour cream and cornbread, for serving (optional)

Directions:

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.

Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-corn-chili-recipe/index.html

Curried Chicken and Rice Soup

Ingredients:

1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

Directions:

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
Recipe shared from: http://www.foodnetwork.com/recipes/curried-chicken-and-rice-soup-recipe/index.html

Minestrone Soup

Ingredients:

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil

Directions:

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Recipe shared from:  http://www.foodnetwork.com/recipes/ellie-krieger/minestrone-soup-recipe/index.html 

Hot Brown Turkey Sandwiches

Ingredients:

5 slices bacon
1 small onion, chopped
2 tablespoons all-purpose flour
1 1/4 cups milk
1 1/4 cups low-sodium chicken broth
1 1/4 cups grated muenster or monterey jack cheese
Kosher salt and freshly ground pepper
4 thick slices white bread, toasted
Dijon mustard, for spreading
1 tomato, sliced
3 cups shredded or sliced roast turkey or rotisserie chicken
1/4 cup chopped fresh parsley

Directions:

Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.

Make the gravy: Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.

Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.

Crumble the bacon over the sandwiches; sprinkle with the parsley.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-brown-turkey-sandwiches-recipe/index.html

Chicken-Tequila Tailgate Sandwiches

Ingredients:

1/4 cup extra-virgin olive oil
1 cup julienned red onion
1 tablespoon minced jalapeno pepper
1/2 cup julienned roasted red bell pepper
1 rotisserie chicken, skin removed and meat shredded
Sea salt and freshly ground pepper
1 tablespoon chopped garlic
2 tablespoons chopped fresh cilantro, plus more for topping
4 ounces cream cheese
1/4 cup grated parmesan cheese, plus more for topping
1 1/4 cups grated mozzarella cheese
1/4 cup fresh lime juice
3 ounces tequila
1/4 cup diced Roma tomatoes, for topping
4 sourdough rolls, warmed

Directions:

Layer two 15-inch sheets of heavy-duty foil and fold them together around the edges to create one sheet. Repeat to make a second double-layered sheet of foil. Bend the edges of one of the sheets up 2 inches and crimp the corners so it can hold liquid.

In order, layer these ingredients on the bent sheet of foil: olive oil, onion, jalapeno, bell pepper, chicken, 1/4 teaspoon salt, 1 teaspoon pepper, the garlic, cilantro, cheeses, lime juice and tequila. Place the second double-layered foil sheet on top of the ingredients and fold the top and bottom sheets together on all sides. Make sure the package is not leaking, then refrigerate until ready to cook.

Preheat the oven to 250 degrees F or a grill to medium and place the foil packet in the oven or on the grill. Cook 10 minutes; flip and cook 10 more minutes. Slice the bag open and top with the tomatoes, cilantro and parmesan cheese. Serve on the warmed rolls.

Recipe shared from: http://www.foodnetwork.com/recipes/guy-fieri/chicken-tequila-tailgate-sandwiches-recipe/index.html

Chicken Cordon Bleu Sandwiches

Ingredients:

4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total)
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 slices Black Forest ham
8 slices smoked mozzarella
1 baguette
3 tablespoons unsalted butter, softened
3 tablespoons dijon mustard
1 bunch watercress or arugula, tough stems removed

Directions:

Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.

Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until thecheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.

Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-cordon-bleu-sandwiches-recipe/index.html 

Tuna Bagel Nicoise

Ingredients:

2 large eggs
1 cup green beans, trimmed
Kosher salt
2 5-ounce cans tuna packed in olive oil (preferably Italian)
1 bunch scallions, thinly sliced
1 small green bell pepper, diced
1/2 cup fresh parsley
1/4 cup chopped pitted green olives
Juice of 1 lemon
3 tablespoons extra-virgin olive oil, plus more for drizzling
Freshly ground pepper
4 everything bagels, split
1 large tomato, cut into 4 slices
Directions


Put the eggs in a saucepan and cover with cold water by 2 inches. Bring to a simmer over medium-high heat and cook 8 minutes. Remove with a slotted spoon to a bowl of ice water to cool, then peel and slice.

Meanwhile, put the green beans in a microwave-safe bowl with 1/2 cup water and a pinch of salt. Cover loosely with plastic wrap and microwave until tender, 2 to 3 minutes. Drain and rinse under cold water. Cut the green beans in half.

Drain the tuna and toss with the green beans, scallions, bell pepper, parsley, olives, lemon juice, 3 tablespoons olive oil, 1/4 teaspoon salt, and pepper to taste.

Lightly toast the bagels. Layer the tomato slices, tuna salad and hard-boiled eggs on the bagel bottoms.Drizzle with olive oil and close with the bagel tops.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/tuna-bagel-nicoise-recipe/index.html

Parisian Tuna Sandwiches

Ingredients:

3 large eggs
3 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
4 Italian rolls or other soft rolls, halved
1 medium bunch arugula or 2 cups spring salad mix
1 large tomato, thinly sliced
1/4 small red onion, thinly sliced
1 cup jarred artichoke hearts, well drained and sliced
2 6-ounce cans oil-packed tuna
4 to 8 anchovy fillets, drained (optional)
1/2 cup nicoise or kalamata olives, pitted and chopped
4 medium radishes, thinly sliced

Directions:

Place the eggs in a saucepan; cover with water. Bring to a boil and cook for 8 to 10 minutes. Drain and cool in a bowl of cold water.

Meanwhile, combine the vinegar, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Whisk in the olive oil. Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula on the roll bottoms. Top with the sliced tomato, onion and artichokes. Season with salt and drizzle with another quarter of the dressing.

Drain the tuna, but leave lightly coated with oil. Toss the tuna in the remaining dressing, then divide among the sandwiches. Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna. Top with the anchovy fillets, if desired, then the olives and radishes. Cover with the roll tops, pressing gently but firmly. Wrap the sandwiches in plastic wrap and place a skillet on top to weigh them down; set aside for at least 15 minutes so the bread absorbs the flavors.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/parisian-tuna-sandwiches-recipe/index.html 

Vegetable Shepherd's Pie

Ingredients:

6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)

Directions:

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-shepherds-pie-recipe/index.html 

The Ultimate Potato Gratin

Ingredients:

1 head savoy cabbage, cored, cleaned, and shredded
1 (2-inch) piece slab bacon, thinly sliced
2 tablespoons unsalted butter
4 garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1/2 bunch fresh chives, finely chopped to 1/4 cup
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
2 1/2 cups heavy cream
2 cups grated Parmesan

Directions:

Preheat the oven to 375 degrees F.

Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.

Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.

Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.

Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.

*Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

Recipe shared from: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-potato-gratin-recipe/index.html

Lemon Linzer Bars

Ingredients:

Cookie Base:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3 cup butter or margarine, softened

2 oz cream cheese, softened

4 1/2 teaspoons frozen (thawed) lemonade concentrate

3/4 teaspoon almond extract

1 egg

Filling:

2/3 cup seedless raspberry jam

1 package (8 oz) cream cheese, softened

1/2 cup lemon curd (from 10 to 12-oz jar)

2 cups frozen (thawed) whipped topping or 2 cups sweetened whipped cream

Topping:

1/3 cup sliced almonds, toasted

24 fresh or frozen (thawed and drained) raspberries

Directions:

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

2. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan.

3. Bake 20 to 23 minutes or until golden brown. Cool completely, about 30 minutes.

4. Spread raspberry jam over cooled base. In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth. Fold in whipped topping. Drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam.

5. Sprinkle toasted almonds over top. Refrigerate at least 4 hours or overnight. For bars, cut into 6 rows by 4 rows. To serve, top each bar with 1 raspberry, gently pressing into lemon mixture. Store covered in refrigerator.
Recipe shared from:http://www.bettycrocker.com/recipes/lemon-linzer-bars/572972de-7b90-4d5f-96ab-6af123eb0b18