Easy Recipes From Heart

Servings 8 Show Test & Perfected Badge Directions Add to Directions In a blender, combine all ingredients for the Jerk Marinade. Blend until smooth, and refrigerate until ready to use. Add to Directions Preheat the oven to the hottest temperature, preferably at least 500°F. Place a pizza stone or steel on the bottom rack of the oven to preheat for 30 minutes. In a bowl, combine chicken and 2/3 cup Jerk Marinade (reserve remainder for another use). Add to Directions When the oven has preheated for 30 minutes, assemble pizza: Stretch dough out on a lightly floured surface into a 14- to 16-inch round. Place pizza dough on a well floured wooden peel or a well floured rimless (or inverted rimmed) sheet pan. Spread marinara evenly across the pizza crust, leaving a 1-inch space around the edge. Top evenly with mozzarella, marinated chicken, white onions, black olives, and yellow peppers. Add to Directions Bake, Rotating the pizza once halfway through baking, un...

Servings 4 to 6 Show Test & Perfected Badge Directions Add to Directions Preheat the oven to 350F and lightly butter a 2-quart baking dish or cast-iron skillet. Add to Directions Whisk the eggs, milk, mustard, salt, and nutmeg together in a large bowl. Using a spatula, carefully fold in the dried bread, allowing it to soak up the majority of the liquid. Set aside for at least 15 minutes. Add to Directions In a large skillet, melt 1 tablespoon of butter over medium heat. Add the kielbasa and cook, turning once, until browned on both sides, about 3 minutes. Transfer the kielbasa to a cutting board, but keep all of the butter and kielbasa fat in the pan. Reduce the heat to low, add the onions and cook, stirring occasionally until tender but not browned, about 5 minutes. Add the apples and cook until softened, about 3 minutes. Season lightly with salt and allow the mixture to cool a bit. Once the sausage is cooled, slice it into 1/2-inch rounds. Add to Directi...

Servings 4 Show Test & Perfected Badge Directions Add to Directions Cut off the tips of the asparagus and slice the remainder of the stalks into rounds. In a medium pot of boiling salted water, blanch the tips and sliced stalks separately until bright green and crisp-tender, about 30 seconds each. Drain and rinse under cold running water; pat dry and set aside. Add to Directions In a medium bowl, toss rice with egg yolks, breaking up the rice with your hands to separate and coat each and every grain. Add to Directions Heat oil in a large nonstick skillet over medium-high heat. Add ginger and onion and cook, stirring constantly, until fragrant, about 1 minute. Add to Directions Add the rice, gently mixing and pressing into the pan until the egg yolks are cooked though and the rice grains are fully separated, 3 to 5 minutes. Add asparagus stalks, garlic, and scallions. Stir in salt and sugar. Add to Directions Briefly beat the egg whites, push the co...

Servings Makes about 30 mushrooms Show Test & Perfected Badge Directions Add to Directions Preheat oven to 225°F. Beat egg whites with an electric mixer fitted with whisk attachment on medium speed until foamy, about 30 seconds. Add cream of tartar, and continue beating on medium until soft peaks form, about 1 minute. With mixer running, gradually add sugar and salt, beating until completely incorporated, stiff peaks form, and mixture is glossy, 3 to 4 minutes. Whisk in vanilla by hand. Add to Directions Transfer egg white mixture to a piping bag fitted with a 1/2-inch round tip. Pipe about 30 small cones of varying sizes, 1/2- to 1-inch tall, on a parchment paper-lined baking sheet, spacing at least 1/2-inch apart. These will be used as mushroom stems. Pipe about 30 small circles of varying sizes, 1/2- to 1 1/2-inches wide, on prepared baking sheet, spacing at least 1/2-inch apart. These will be used as mushroom caps. Discard any leftover egg white mixture. Dust ci...

Servings 8 to 10 Show Test & Perfected Badge Directions List Title Prepare the Chocolate Genoise Cake Add to Directions Preheat oven to 350°F. Lightly coat an 18-by-13-inch half sheet pan with cooking spray, and line with parchment paper. Lightly coat parchment with cooking spray. Set aside. Place egg yolks, vanilla, salt, 1/2 cup of the cocoa, and 1/4 cup of the granulated sugar in a medium bowl. Beat with an electric mixer on low speed, gradually increasing speed to medium-high until mixture is thick and light brown, 2 to 3 minutes total. Set aside. Beat egg whites in bowl of a stand mixer fitted with whisk attachment (or in a clean mixing bowl using a hand mixer) on medium speed until foamy, about 30 seconds. Add cream of tartar, and beat on medium speed until soft peaks form, 1 to 2 minutes. With mixer on medium speed, gradually add remaining 3/4 cup sugar, beating until stiff peaks form, about 3 more minutes. Stir one-third of the egg whites into yolk mixture to...

Servings 10 to 12 Show Test & Perfected Badge Directions Add to Directions Preheat oven to 375°F. Line a small rimmed baking sheet with parchment paper; set aside. Add to Directions Using a rubber spatula, stir together cream cheese, Cheddar cheese, mayonnaise, Worcestershire, cayenne pepper, garlic powder, and 1/4 cup of the chives in a large bowl until thoroughly blended, about 1 minute. Spoon mixture onto a work surface covered with plastic wrap; gather plastic around cheese, using your hands shape into a ball. Chill in plastic wrap until firm, about 2 hours. Add to Directions Meanwhile, stir together pecans, maple syrup, oil, smoked paprika, and salt in a small bowl until evenly coated; spread in an even layer on prepared baking sheet. Add to Directions Bake until browned, about 12 minutes, stirring once halfway through. Place baking sheet on a wire rack, and cool completely, about 30 minutes. Finely chop pecans. Add to Directions Stir together...

Servings Makes 12 large bars or 24 small bars Show Test & Perfected Badge Directions List Title Make the crust Add to Directions Adjust an oven rack to the middle of the oven. Preheat the oven to 325°F [170°C]. Line a 9 by 13 in [23 by 33 cm] pan with parchment paper, leaving an overhang on two sides. Whisk together the graham cracker crumbs, granulated sugar, cinnamon, and ginger in a medium bowl. Add the melted butter and mix with a spatula until evenly incorporated. Press the mixture onto the bottom of the prepared pan and bake for 10 minutes. Remove the pan from the oven and let cool. After the pan has cooled, wrap the outside sides of the pan in two layers of aluminum foil, with the shiny side facing out (this helps keep the sides of the cheesecake from browning). List Title Make the pumpkin pie filling Add to Directions In a medium bowl, combine the pumpkin, brown sugar, egg, maple syrup, cinnamon, ginger, nutmeg, and salt, and mix until completely c...

Servings 2 Show Test & Perfected Badge Directions Add to Directions In a stand mixer fitted with a dough hook, combine the dough ingredients and blend on medium speed until dough comes together, 8 to 10 minutes. You may need to add more water by the teaspoonful to form a firm but uniform dough. Remove dough from mixer and knead on a lightly floured surface until smooth, about 4 minutes. Form the dough into a flat rectangular shape, wrap in plastic, and let dough at room temperature, 1 to 2 hours. Add to Directions On a lightly floured surface, cut dough into five equal pieces. Using a rolling pin, roll out each piece into an oval shape, around 1/4 inch thick. Brush oil onto each piece of dough, stack them, wrap again in plastic, and refrigerate for 30 minutes. Let the dough rest at room temperature for 30 minutes more. Add to Directions Meanwhile, pulse the chili flakes in a spice grinder until well ground, about 1 minute. Add to Directions Working with ...

Servings 6 Show Test & Perfected Badge Issue September 2020 Directions Add to Directions Preheat oven to 450°F. Line a large rimmed baking sheet with aluminum foil. Place whole pumpkins on baking sheet. Bake in preheated oven until very tender, about 45 minutes. Add to Directions Meanwhile, pour wine into a small saucepan. Bring to a boil over medium-high. Boil, without stirring, until wine has reduced by about half, about 10 minutes. Keep warm; set aside. Add to Directions Heat oil in a small skillet over medium-high. Add pepitas, and cook, stirring often, until seeds are puffed, about 4 minutes. Transfer to a plate lined with paper towels, and sprinkle with 1/4 teaspoon salt; set aside. In the same skillet, melt 7 tablespoons butter over medium. Cook, stirring often, until butter browns, about 6 minutes. Set aside. Add to Directions Remove skin and stems from pumpkins, and cut pumpkins in half. Scoop out and discard seeds. Working in 3 batches, combi...

Servings 1 Show Test & Perfected Badge Issue September 2020 Directions Add to Directions Combine mezcal, lime juice, Combier, and Cointreau in a cocktail shaker. Fill with ice cubes; cover and shake until shaker is frosty, about 30 seconds. Rub half of glass rim with lime peel; dip in salt. Fill glass with ice; strain margarita into glass. Garnish with lime wedge. Producer QA Total Time Min 5 Photo Added Photo QA Parsing Parsing QA Edit Check 1 Edit Check 2 Rights Check Final Check Chefs Yana Volfson Sponsored? Exclude Related Video Module From This Page Recipe Rating Select rating Give it 1/5 Give it 2/5 Give it 3/5 Give it 4/5 Give it 5/5 Rate Category Mezcal Do Not Syndicate Is this article opinion? No Blacklist this article from the Facebook news feed? No from Food & Wine https://ift.tt/2QrdzsZ

Servings 1 Show Test & Perfected Badge Issue September 2020 Directions Add to Directions Stir together coffee, mezcal, and syrup until combined. Top with whipped cream. Producer QA Total Time Min 5 Photo Added Photo QA Parsing Parsing QA Edit Check 1 Edit Check 2 Rights Check Final Check Chefs Yana Volfson Sponsored? Exclude Related Video Module From This Page Recipe Rating Select rating Give it 1/5 Give it 2/5 Give it 3/5 Give it 4/5 Give it 5/5 Rate Category Mezcal Do Not Syndicate Is this article opinion? No Blacklist this article from the Facebook news feed? No from Food & Wine https://ift.tt/3gvPMmq

Servings 12 Show Test & Perfected Badge Issue September 2020 Directions Add to Directions Line 2 baking sheets with parchment paper; set aside. Uncover refrigerated croissant dough, and transfer to a lightly floured surface. Lightly flour top of dough, and roll into a 24- x 12-inch rectangle, with one long side facing you. Add to Directions Use a pizza cutter to trim edges and create a 23- x 11-inch rectangle; discard scraps. Using a small knife and working from bottom left corner, mark bottom long side of the rectangle at 3 1/2-inch intervals. Starting from top left corner, make a mark 13/4 inches from corner on top long side; continue marking dough at 3 1/2-inch intervals. Using a ruler as a guide, cut dough in a straight line from bottom left corner of dough rectangle up to 1 3/4-inch mark and back down to first 3 1/2-inch mark, creating a triangle. Continue cutting across dough to yield 12 triangles; discard scraps. Place triangles in a single layer on 1 prepa...

Servings 10 Show Test & Perfected Badge Issue September 2020 Directions Add to Directions Preheat oven to 350°F. Using a serrated knife and cutting in same direction as you would to make a sandwich from a croissant, cut each croissant into about 5 (1/4-inch-thick) slices. Place slices in a single layer on a parchment paper–lined baking sheet. Add to Directions Stir together honey, sugar, 1 tablespoon water, and salt in a small saucepan. Cook over medium, swirling pan occasionally, until mixture is dark amber, smells toasty, and a candy thermometer inserted in mixture 
registers 320°F, 6 to 8 minutes. Remove from heat, and stir in orange zest. Add to Directions Brush tops of croissant slices lightly with syrup. Reserve remaining syrup for another use (see Note). Top croissant slices with a piece of parchment paper and a second baking sheet; weight with a large cast-iron skillet. Place baking sheets with skillet on top in preheated oven, and bake until croissa...

Servings 8 Show Test & Perfected Badge Issue September 2020 Directions Add to Directions Combine brown sugar, butter, and miso in a small saucepan. Cook over medium, whisking often, until mixture is smooth, 3 to 4 minutes. Whisk in 1/2 cup heavy cream. Bring to a boil over medium. Boil, whisking constantly, 1 minute. Transfer caramel to a small bowl, and stir in salt. Set aside. Add to Directions Line 2 baking sheets with parchment paper; set aside. Uncover refrigerated croissant dough; transfer to a lightly floured surface. Lightly flour top of dough; roll into a 21- x 11-inch rectangle. Using a pizza cutter, trim edges to form a 20- x 10-inch rectangle; discard scraps. Cut dough into 8 (5-inch) squares. Place squares, slightly overlapping, in an even layer on 1 prepared pan; cover tightly with plastic wrap, and refrigerate 15 minutes. Add to Directions Fold 1 dough square in half diagonally to form a triangle. Using a sharp knife, make a cut parallel to 1 ...