Cooking Receipts Online Cooking Recipes

Dish (434 recipes)

Bread (11) , Cake (54) , Candy (7) , Condiments (26) , Cookies (13) , Dressing (15) , Gravy (7) , Pie/Tarts (9) , Salads (63) , Salsa (13) , Sandwiches (19) , Sauces (77) , Seasonings/Spices (7) , Soup (80) ,

Dish is the concave vessel from which food is served, but when we refer to a dish in Cooking Town; we refer to the contents of the dish. A dish in our website is therefore any type of prepared food, ready to be served. For ways to prepare food, please see preparation method.

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33 results found.

Recipe name & description

Rating

Publish Date

Red Wine Barbecue Sauce

Red Wine Barbecue Sauce

Heat olive oil in heavy medium saucepan over medium heat. Add garlic, cumin, and chipotle chile powder; stir 1 minute. Add wine and simmer 2 minutes. Stir in ketchup, vinegar, soy sauce, and liquid smoke; simmer 2 minutes longer. (Can be prepared 2 days ahead. Cover and refrigerate.) *Available in the spice section of most supermarkets. **A smoke-flavored liquid seasoning available at specialty foods stores and many supermarkets...

This sauce is basted on the meat as it grills. It would also be great served alongside; the recipe doubles easily.

01.18.2006

Miso-Ginger Consomme

Miso-Ginger Consomme

Divide soup among 6 soup bowls. Garnish with:Additional sliced green onionsMakes 6 servings...

Improv: Replace the mushrooms with diced firm tofu and/or wilted spinach.

01.18.2006

Duck Terrine With Wine-Glazed Shallots

Duck Terrine With Wine-Glazed Shallots

Prepare duck terrine:Freeze milk in a shallow dish, scraping once or twice with a fork to break up crystals, until frozen, about 1 hour. Pull skin with fat off duck breast with your fingers, using a knife when necessary, then cut both skin with fat and breast meat lengthwise into 1-inch pieces that will fit in grinder. Chill meat and skin with fat, wrapped separately in plastic wrap, in freezer until firm but not frozen, about 1 hour...

Rich, creamy, suave flavor is the hallmark of this terrine. The shallots create their own sauce, so this is best served on a plate rather than on a slice of bread.

1 vote

01.18.2006

Green Apple And Celery Salad With Walnuts And Mustard Vinaigrette

Green Apple And Celery Salad With Walnuts And Mustard Vinaigrette

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.) Drain celery; pat dry with paper towels...

What to drink: Hard cider, served in your prettiest Champagne flutes.

01.18.2006

Italian Turkey, Bean, And Tomato Soup

Italian Turkey, Bean, And Tomato Soup

Saut fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook until tomatoes soften, stirring occasionally, about 8 minutes. Using back of fork, crush tomatoes. Mix in broth, beans, gravy, chopped turkey, and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper...

Both turkey meat and gravy are used in this vibrant soup. Pass grated Parmesan cheese alongside if you like.

01.18.2006

Sweet Potato Spread

Sweet Potato Spread

Heat oven to 400 F. Coat a shallow roasting pan with cooking spray; cook potatoes (covered with foil) for 15 minutes. Uncover and roast until tender, about 30 minutes. Meanwhile, bring carrots, onion and 1/2 cup water to a boil in a medium nonstick skillet. Reduce heat; simmer, covered, 5 minutes. Uncover; cook until water evaporates and vegetables are tender, about 3 minutes...

This spread has a dose of fiber and heart-healthy fat, plus beta-carotene.

01.18.2006

Bourride With Lemon Aioli

Bourride With Lemon Aioli

Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli. Mix lemon juice and saffron in small bowl; set aside. Heat oil in large pot over medium heat. Add leeks, fennel, and carrots; saut 10 minutes. Stir in bay leaves and orange peel, then clam juice and lemon-saffron mixture. Bring to boil over medium-high heat. Add fish; reduce heat to medium...

Traditionally, this Mediterranean fish soup is spooned over slices of toasted bread that have been rubbed with garlic. In this version, it is served with fresh bread (see the Lemon and Rosemary Fougas

01.18.2006

Lemon And Rosemary Fougasse

Lemon And Rosemary Fougasse

Pour 3 cups warm water into large bowl of heavy-duty stand mixer fitted with dough hook. Sprinkle yeast over; stir to blend. Mix in 1 cup semolina flour. Let stand until small bubbles begin to rise to surface of mixture, about 40 minutes. Mix salt into yeast mixture, then beat in remaining 4 cups semolina flour, 1 cup at a time. Mix in 3 tablespoons oil, then 1 cup unbleached flour (dough will be slightly sticky)...

Fougasse is a favorite in southern France. It is said that the holes cut into the flatbread served a very specific purpose ” they allowed a field worker to slip his arm through and carry the bread t

01.18.2006

Cauliflower Soup With Almonds

Cauliflower Soup With Almonds

Wash leek slices in a bowl of cold water, agitating, then lift out and pat dry. Melt butter with water in a 4- to 5-quart heavy saucepan over moderate heat. Add cauliflower and leek and cook, uncovered, stirring occasionally, until cauliflower begins to soften (do not let brown), about 5 minutes. Add coriander and cook, stirring, 1 minute, then add broth, milk, salt, and pepper and bring to a simmer, stirring occasionally...

This soup looks thick but doesn't taste at all heavy. In fact, it has an almost billowy texture, but with enough substance to still be satisfying. The addition of just a small amount of toasted almond

01.18.2006

Cucumber And Tomato Salad With Buttermilk Dressing

Cucumber And Tomato Salad With Buttermilk Dressing

Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in chives. Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing. Cooks' note:Buttermilk dressing (without chives) can be made 1 day ahead and chilled, covered. Whisk in chives before serving.Makes 12 servings...

For more variety, stir in other finely chopped herbs such as basil, thyme, or tarragon.

01.18.2006

White Salad With Castelmagno Cheese

White Salad With Castelmagno Cheese

Puree 1/2 cup cheese and vinegar in blender until smooth. With machine running, gradually add oil. Season dressing to taste with salt and pepper. Mix parsnip and all remaining ingredients in large bowl. Pour dressing over; toss to coat. Sprinkle remaining cheese atop salad. *A mild cow's-milk blue cheese from the Piedmont region of Italy...

A fun idea: Paper-thin slices of white vegetables are dressed with an Italian blue cheese vinaigrette.

01.18.2006

Corn Chowder

Corn Chowder

Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes. Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes...

01.19.2006

Baby-Frisee Salad

Baby-Frisee Salad

For salad:Heat oven to 375 . In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small saut pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl. For vinaigrette:In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper...

01.19.2006

Duck Breast And Frisee Salad

Duck Breast And Frisee Salad

Put oven rack in middle of oven and preheat oven to 375 F. Toss bread with oil and kosher salt and spread in 1 layer in a large shallow baking pan, then bake until golden, about 12 minutes. Whisk together Sherry vinegar, mustard, pepper, and salt to taste in a large bowl, then add oil in a slow stream, whisking until emulsified...

01.19.2006

Crostini

Crostini

Put oven rack in upper third of oven and preheat oven to 350 F. Put bread slices in a large shallow baking pan and brush slices with oil. Season lightly with salt and pepper, then bake until pale golden, about 10 minutes. Rub toasts with cut sides of garlic...

Use a leftover baguette to make these crostini; they will keep well in an airtight container for a week.

01.19.2006

Sicilian Salad

Sicilian Salad

Combine arugula, lettuce, celery, onion, tomatoes, olives, and capers in a large bowl. Drizzle with oil and sprinkle with sea salt, then toss. Drizzle with vinegar and toss again. Cooks' notes: If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet. Greens can be washed and torn 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels...

This Sicilian-style salad is more heavily dressed than other green salads, so that there's extra oil and vinegar to soak up with bread.

01.19.2006

Arugula, Watercress, And Goat Cheese Salad With Raspberry Vinaigrette

Arugula, Watercress, And Goat Cheese Salad With Raspberry Vinaigrette

Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper. Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately...

Joe Dion of North Charleston, South Carolina, writes: "Because I work in a restaurant (I'm a chef at a place called Slightly North of Broad in Charleston), I don't let my cooking at home get too

01.19.2006

Salad With Papaya Dressing

Salad With Papaya Dressing

Scrape seeds from papaya and coarsely chop enough seeds to measure 2 tablespoons. Discard remaining seeds, then peel papaya halves and slice. Press ginger in a fine-mesh sieve or a garlic press into a small bowl to extract juice (about 1 teaspoon), discarding pulp. Whisk in chopped papaya seeds, onion, tarragon, garlic, mustard, lemon juice, salt, and pepper and add oil in a slow stream, whisking until emulsified...

01.19.2006

Chiffonade Of Romaine And Bibb Lettuces

Chiffonade Of Romaine And Bibb Lettuces

Whisk together lemon juice, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Toss lettuces with just enough dressing to coat...

01.19.2006

Butter Lettuce And Radish Salad With Fresh Spring Herbs

Butter Lettuce And Radish Salad With Fresh Spring Herbs

Whisk oil, vinegar, shallot, and mustard in medium bowl to blend. Season dressing to taste with salt and pepper. Cut cores from heads of lettuce, keeping heads intact; rinse and dry. Arrange 1 head of lettuce on each of 2 plates, forming rose shape. Tuck radish and avocado slices between lettuce leaves. Scatter fresh herb leaves over lettuce on each plate. Drizzle salad with dressing and serve...

01.19.2006

Cucumber-Kiwi Salsa

Cucumber-Kiwi Salsa

Whisk lime juice, jalape o, ginger, and lime peel in medium bowl to blend. Add kiwi, cantaloupe, cucumber, green onions and mint; toss to coat. Season salsa to taste with salt and pepper.Makes 4 1/2 cups...

Joan and David Oswalt of Pasadena, California, write: "David and I both love to cook, but our approaches couldn't be more different. He'll start from scratch and spend months perfecting a particu

01.19.2006

Butter Lettuce And Radicchio Salad With Strawberries

Butter Lettuce And Radicchio Salad With Strawberries

Whisk vinegar, sugar, mustard, and paprika in small bowl to blend. Whisk in oil. Season dressing with salt and pepper. Combine radicchio, butter lettuce, strawberries, and onion in large bowl. Toss with enough dressing to coat.Makes 2 cups...

Joy Ackerman of Cincinnati, Ohio, writes: "After cooking for a family of six for years, I've become a pro at streamlining recipes and being organized in the kitchen. My children are now grown and

01.19.2006

Cream Of Barley With Dill Soup

Cream Of Barley With Dill Soup

Cook shallots in butter with 1/2 teaspoon salt in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add barley and cook, stirring frequently, 1 minute. Add broth and 3 cups water and boil, covered, until barley is tender, about 10 minutes. Pour broth through a medium-mesh sieve into a bowl and set aside half of barley mixture...

01.19.2006

Warm Spinach, Mushroom, And Goat Cheese Salad

Warm Spinach, Mushroom, And Goat Cheese Salad

Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; saut 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and saut until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl...

Daryl Getman of New York City, NY, writes: "I'm a second-year theater student at NYU's Tisch School of the Arts, so most days are more about running from class to rehearsal to a performance than

01.19.2006

Shanghai Stuffed Soup Buns

Shanghai Stuffed Soup Buns

Blanch cabbage leaves in a large pot of boiling water until softened, about 1 minute, then drain well in a colander. Make aspic:Bring all aspic ingredients to a boil, uncovered, in a 4-quart heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until liquid is reduced to about 1/2 cup, about 2 hours. Pour liquid through a fine-mesh sieve into a bowl, discarding solids...

The trick to stuffed soup buns is to fill them with a solid form of soup. The tender wrappers are filled with an aspic made from pork and chicken bones, which melts into a savory broth during steaming

01.19.2006

33 results found.

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