Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker

New England Clam Chowder Recipe By Tasty

oz bacon, 4 slices, chopped

onion, diced

celery, diced

carrot, diced

all-purpose flour

black pepper

thyme

clam,

chicken stock

potatoes,

heavy cream

bay leaf

oyster cracker,

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Tasty

New England Clam Chowder Recipe by Tasty

Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.

Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.

Add onion and sauté until softened and translucent, about 3 to 5 minutes.

Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.

Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.

Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.

Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.

Add in reserved clam meat and cook for an additional 2-4 minutes.

Remove from heat and serve with oyster crackers

https://vid.tasty.co/output/23530/mp4_640x640/1486661575

Cheesecake (po naše tudi sirova torta) prvotno izhaja iz New Yorka. Recept je zelo preprost, priprava pa malce dolgotrajna, saj moramo pečeno torto hladiti čez noč, da se nadev lepo ohladi in učvrsti. Ohlajeno torto postrežemo brez vseh dodatkov, za še večji užitek pa jo lahko prelijemo s toplim (lahko tudi hladnim) češnjevim, višnjevim, malinovim ali jagodnim prelivom.


New York cheesecake

Maslo, nesoljeno

Krušne drobtine, posušene

Sladkor, beli

Sir, kremni

Kisla smetana

Vanilija, ekstrakt, imitacija

Limonina lupina, sveža

Sok, limona

Pšenična moka, bela, večnamenska

Jajce, sveže


	Pečico vključimo in nastavimo na 180 stopinj Celzija. Rešetko v pečici nastavimo na srednjo višino. Okrogel pekač za torte s snemljivim obodom (premera 23 cm) rahlo namastimo z maslom, nato pa dno modela obložimo s papirjem za peko. V kozici na nizki temperaturi počasi stopimo maslo. Kozico odstavimo in počakamo, da se maslo nekoliko ohladi.



	V kuhinjskem mešalniku drobno zmeljemo piškote. Dodamo stopljeno maslo in sladkor ter dobro premešamo, da se piškoti in maslo povežejo v enotno zmes. Polovico piškotne mase stresemo v pekač in jo z dlanmi dobro pritisnemo ob dno. Ostalo maso pritisnemo ob obod pekača, da naredimo malo roba. Piškotno osnovo pečemo v ogreti pečici 10 minut. Pečeno osnovo vzamemo iz pečice in ohladimo.



	Kremni sirček in kislo smetano stresemo v veliko skledo. Z električnim mešalnikom, nastavljenim na srednjo hitrost, ju mešamo približno 2 minuti, da dobimo gladko in kremasto zmes. Hitrost mešalnika znižamo in v zmes vmešamo sladkor, sol, vanilijevo aromo, limonino lupinico, limonin sok in moko. Nato v zmes postopoma, enega za drugim, vmešamo še jajca. Mešamo na nizki hitrosti in ko dobimo enotno kremasto zmes, prenehamo z mešanjem.



	Pripravljeno zmes vlijemo na ohlajeno piškotno osnovo. Pekač previdno potresemo, da se zmes enakomerno razporedi in po vrhu lepo pogladi. Cheesecake pečemo v ogreti pečici 35 do 40 minut. Pomembno je, da v prvi polovici peke vrat pečice ne odpiramo!



	Ko torta v sredini doseže malo več kot 70 stopinj Celzija, nadev v sredini pa je še malce "moker", ugasnemo pečico, vratca pečice pripremo in torto 30 minut hladimo v ugasnjeni pečici. Pekač nato vzamemo iz pečice in torto ohladimo na sobno temperaturo, potem pa jo več ur (najbolje kar čez noč) hladimo v hladilniku.



	Ohlajeno torto vzamemo iz pečice in previdno odstranimo iz pekača. Serviramo jo na krožnik ali pladenj, razrežemo na poljubno velike kose in postrežemo. Postrežemo jo brez dodatkov ali pa jo prelijemo s toplim ali hladnim sadnim prelivom.


Warning: you'll be fighting over this roast pork crackling at your next Sunday night family dinner. It's super crispy and salty, and is delicious dunked in honey butter gravy.

Salty crackle with honey butter gravy recipe

pork rind

tsp sea salt

fennel seeds

salted butter

plain flour

milliliters (1 cup) Massel chicken style liquid stock

lemon juice

thyme,

tbsp honey

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5613771285001&=domain=taste

5348771529001-5613771285001

The new Thai beef salad

vermicelli rice noodles

beef skirt steak, trimmed

olive oil

gluten-free kecap manis (Indonesian sweet soy sauce) or gluten-free soy sauce

(50 grams) white sesame seeds

(40 grams) fried Asian shallots

Asian (red) eschalots, thinly sliced

red chillies, thinly sliced

carrots, shredded

zucchini, shredded

mint, leaves picked

coriander, leaves picked

Thai basil, leaves picked

kaffir lime leaves, finely shredded

red chilli, chopped

garlic clove, chopped

2cm (10 grams) piece ginger, finely grated

tsp light soy sauce

brown sugar

tbs fish sauce

lime

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Succulent slow-cooked beef is topped with a crunchy pickle in this easy crowd-pleasing recipe. Shop ingredients, including Leffe Blonde

Beef brisket rolls with beer-braised onions

380 g pack Waitrose Slow Cooked Beef Brisket

ciabatta rolls

onions,

cl Leffe Blonde

tsp wholegrain mustard,

1½ tsp clear honey

cucumber

tbsp white wine vinegar

dill

mayonnaise

Step 1

Preheat the oven to 200°C, gas mark 6. Prepare the
brisket according to pack instructions: empty the meat
and liquor into the foil container, cover with foil and cook
for 30 minutes. Add the ciabatta rolls to the oven for the
final 10 minutes of cooking.

Step 2

Meanwhile, heat the oil over a medium-high heat in a
large sauté pan or saucepan for which you have a lid. Add
the onions and a pinch of salt; cook, covered, for 10 minutes,
stirring occasionally. Uncover and cook for 5 minutes more
until golden. Add the beer and simmer vigorously until
almost all the liquid has evaporated (about another
10 minutes). Stir in the mustard and 1 tsp honey; set aside.

Step 3

 Use a vegetable peeler to pare the cucumber in long
strips, stopping when you get to the core. Mix the remaining
1⁄2 tsp honey, vinegar, dill and a pinch of salt in a mixing bowl
and toss the cucumber in the dressing.

Step 4

Split open the ciabatta rolls, spread with the mayonnaise
and spoon on the onions. Thinly slice the beef and arrange
on top. Lift the cucumber from the dressing and pile on
top. Serve with extra mustard and a glass of beer, if liked.

Who’s a fun guy? Anyone who serves this fungi (and zucchini and amaze-o-sauce) stir-fry! For real though, this stir-fry is so flavorful, it needs no meat. Browned and buttered zucchini and shrooms are heaped over fluffy fried rice with peas, scallions, and a savory garlic oil, then the whole bowl is generously drizzled with a sauce we can’t help calling Yum Yum: our sesame dressing + soy sauce + mayo + Sriracha + lemon = OMG.

Hibachi-Style Mushroom Stir-Fry with Fried Rice & Yum Yum Sauce

Jasmine Rice

Button Mushrooms

unit Zucchini

Shredded Carrots

unit Scallions

Garlic

Lemon

Sesame Dressing

Mayonnaise

Sriracha

Peas

Olive Oil

Cooking Oil

Sugar

Butter

Kosher Salt

Pepper

unit Pho Concentrate

• Wash and dry produce. • Bring rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt to boil in a small pot. Once boiling, reduce to a simmer; cover and cook until tender, 15-18 minutes. (Keep covered off heat until ready to use in Step 5.) • Quarter lemon. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince garlic. Roughly chop carrots. Thinly slice scallions, separating whites from greens.

• In a small bowl, combine dressing, mayonnaise, Sriracha, 2 tsp water, 1 tsp pho stock concentrates, 1 tsp sugar, and juice from one lemon wedge. (For 4 servings, use 4 tsp water, 2 tsp pho stock concentrates, 2 tsp sugar, and juice from two wedges.) • Taste and season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and zucchini; cook, stirring occasionally, until browned and tender, 6-8 minutes. Reduce heat to medium and stir in remaining pho stock concentrates and 2 TBSP butter (4 TBSP for 4 servings). Cook, stirring, until slightly thickened and veggies are coated, 3-5 minutes. Turn off heat. Squeeze over juice from one lemon wedge (juice from two wedges for 4). • Transfer to a plate; tent with foil to keep warm. Wash out pan.

• In a second small microwave-safe bowl, combine garlic, 1 TBSP olive oil, and ¼ tsp salt (2 TBSP olive oil and ½ tsp salt for 4 servings). Cover bowl with plastic wrap and microwave until garlic is fragrant, 30-35 seconds. • Stir garlic oil and keep covered (you’ll use it in the next step).

• Fluff rice with a fork. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add carrots, scallion whites, and peas; cook, stirring occasionally, until lightly browned and softened, 2-3 minutes. Stir in garlic oil and rice; cook, stirring occasionally, until thoroughly combined, 4-6 minutes more. • Season fried rice with salt and pepper to taste.

• Divide fried rice between plates. Top with stir-fry and drizzle with as much yum yum sauce as you like. Garnish with scallion greens. Serve with any remaining sauce and any remaining lemon wedges on the side.

Move over Shrek... salsa verde is our new favorite green character. The spicy sauce gives a donkey-style kick to these steaming bowls of rice with black beans, tomato, and cheese. Trust us, everyone in your lunch kingdom is about to turn green with envy.

Salsa Verde Black Bean Bowls with Guacamole & Sour Cream

unit Microwaveable Rice

unit Black Beans

Green Salsa

Grape Tomatoes

Sour Cream

Guacamole

Mexican Cheese Blend

Hot Sauce

unit Lime

• Microwave rice according to package directions. Divide between microwave-safe bowls or to-go containers.

• Drain and rinse beans thoroughly; place in a medium microwave-safe bowl. Stir in half the salsa (save the rest for serving). Microwave until warmed through, 30 seconds. Divide between bowls over rice.

• Wash and dry produce. Halve tomatoes lengthwise. Halve lime.

• Top bowls with tomatoes and Mexican cheese blend.

• Before serving, microwave bowls until cheese melts, 45 seconds. Dollop with guacamole, sour cream, and as much remaining salsa as you like. Serve with hot sauce and lime halves on the side (cut lime into wedges if desired).

You’re sitting at your desk, 3 p.m. rolls around, and all you can think is, “What the heck am I having for dinner?!” We’ve got your back, and our answer is pretty delicious: you’re having crispy seared pork chops with blistered green beans and garlicky roasted potatoes. Topping things off is a tangy sweet and savory cranberry and caramelized shallot pan sauce (party-in-your-mouth alert!). Plus, it’s ready in about 30 minutes—another clever weeknight dinner idea!

Pork Chops in Cranberry Shallot Sauce with Garlicky Roasted Potatoes & Green Beans

Potatoes

Green Beans

unit Shallot

Garlic Powder

Flour

Pork Chops

Cranberries

unit Chicken Stock Concentrate

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Trim green beans if necessary. Halve, peel, and thinly slice shallot.

• Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet; roast on middle rack.) • Roast on top rack until browned and tender, 18-20 minutes. TIP: If green beans are done before potatoes, carefully remove from sheet and leave potatoes roasting. Tent with foil to keep warm if needed.

• Place flour in a shallow dish; season with salt and pepper. • Pat pork* dry with paper towels and season all over with remaining garlic powder, salt, and pepper. • Working with one piece at a time, press pork into seasoned flour until fully coated.

• Heat a drizzle of oil in a large pan over medium-high heat. Add coated pork (shake off excess flour first); cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a plate. Wipe out pan and let cool slightly.

• Heat a drizzle of oil in same pan over medium-low heat. Add shallot; cook, stirring, until softened and lightly browned, 2-3 minutes. Add dried cranberries, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings); Cook, stirring occasionally, until thickened, 2-4 minutes. • Turn off heat; stir in ½ TBSP butter (1 TBSP for 4). Taste and season with salt and pepper if desired.

• Add pork to pan with sauce and turn to coat. • Divide pork, potatoes, and green beans between plates. Spoon remaining sauce over pork. Serve. Pork is fully cooked when internal temperature reaches 145°.

Chicken may be our “any night, any cuisine,” quick-cooking go-to, but that doesn’t mean we can’t style it up to perfection. Tonight, we’re pairing peppery, herbaceous pan-seared chicken with garlicky, buttery green beans, and brightening everything with a squeeze of lemon. Nestle the chicken and green beans atop fluffy, zesty rice, and sprinkle with sliced almonds for a nutty, crunchy finish. Did we mention you’ll be feasting in just 20 minutes?

Lemon Garlic Chicken & Green Beans with Almond Rice

Chicken Breast Strips

Tuscan Heat Spice

Garlic Herb Butter

Sliced Almonds

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, wash and dry produce. • Trim green beans if necessary. Peel and mince garlic. Zest and quarter lemon. • Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and a pinch of salt and pepper. Cook, stirring occasionally, until lightly browned and softened, 4-6 minutes.

• Pat chicken* dry with paper towels and season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Add another drizzle of oil to pan with green beans. Add chicken; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • In the last 2 minutes of cooking, add minced garlic, garlic herb butter, and 1 TBSP plain butter (2 TBSP for 4); toss to coat. Turn off heat. • Add a squeeze of lemon juice (big squeeze for 4).

• Fluff rice with a fork. Stir in lemon zest and half the almonds. Season with salt and pepper to taste. • Divide rice between bowls; top with chicken and green beans. Garnish with remaining almonds and serve with remaining lemon wedges on the side.  Chicken is fully cooked when internal temperature reaches 165°.

We love a lettuce wrap! The crisp crunch, the perfectly cradled filling, and that satisfied-but-not-stuffed feeling afterward—what a lunch idea! This version features pulled pork tossed with scallions, hoisin, Sriracha, and sesame seeds (hello flavor!). This tasty mix is tucked into lettuce leaves, draped with tangy lime-marinated cukes, and sprinkled with fresh cilantro and crispy fried onions. Best of all, this meal is ready to eat in just 10 minutes—just be sure to keep lots of napkins handy while you master your lettuce wrap-eating technique.

Hoisin Pulled Pork Lettuce Wraps with Lime-Marinated Cucumber & Crispy Fried Onions

unit Mini Cucumber

Pulled Pork

Hoisin Sauce

Sesame Seeds

unit Baby Lettuce

Cilantro

unit Crispy Fried Onions

• Trim and thinly slice scallions, separating whites from greens. Trim and slice cucumber lengthwise into ¼-inch-thick planks, then cut crosswise into ¼-inch-thick matchsticks.

• Place pulled pork* in a medium microwave-safe bowl. Using two forks, break up pork into smaller pieces; stir in scallion whites, hoisin, Sriracha, and half the sesame seeds. Cover with plastic wrap and microwave until warmed through, 2-3 minutes.

• Meanwhile, trim and discard root end from lettuce; separate leaves. Reserve six whole leaves for serving (twelve whole leaves for 4 servings); thinly slice remaining leaves. Halve lime.

• In a second medium bowl, combine cucumber, scallion greens, remaining sesame seeds, ½ tsp sugar (1 tsp for 4 servings), juice from the lime, and a pinch of salt.

• Pick cilantro leaves from stems; tear leaves into pieces. Divide whole lettuce leaves between plates and fill with shredded lettuce, pork filling, and as much marinated cucumber as you like (draining first). Sprinkle with cilantro and crispy fried onions. Serve any remaining marinated cucumber on the side. Pulled Pork is fully cooked when internal temperature reaches 160°.

Our chefs created a recipe that’s quick to cook while still capturing the bold, zesty flavors of Southwestern cuisine. Tender spiced chicken is served alongside buttery cumin-infused jasmine rice studded with crunchy toasted pepitas, plus succulent, garlicky roasted zucchini. Drizzle the chicken with a tangy, smoky red pepper crema just before serving to bring it all home for a hearty meal to remember.

Southwest-Spiced Chicken & Cumin Rice with Roasted Zucchini, Smoky Crema & Toasted Pepitas

Cumin

Pepitas

Chicken Cutlets

Southwest Spice Blend

Smoky Red Pepper Crema

• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince or grate garlic. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Roughly chop cilantro.

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds. • Stir in rice, cumin, and ¾ cup water (1¼ cups for 4 servings); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack, tossing halfway through, 14-16 minutes.

• Meanwhile, heat a large dry pan over medium-high heat. Add pepitas and toast, stirring occasionally, until fragrant and browned, 2-3 minutes. Transfer to a plate.

• Pat chicken* dry with paper towels and season all over with Southwest Spice Blend, salt, and pepper. Sprinkle with cilantro. • Heat a large drizzle of oil in pan used for pepitas over medium-high heat. Add chicken and sear until browned, 1-3 minutes per side. Turn off heat. • Transfer chicken to a second baking sheet. (TIP: For easy cleanup, line baking sheet with aluminum foil first.) Roast on top rack until cooked through, 6-8 minutes.

• While chicken and zucchini roast, in a small bowl, combine red pepper crema and sour cream. • Fluff rice with a fork; stir in toasted pepitas and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste.

• Slice chicken crosswise. • Divide rice, chicken, and roasted zucchini between plates. Drizzle chicken with smoky crema and serve. Chicken is fully cooked when internal temperature reaches 165°.

Spotlight on all the vegans and veggie-lovers in the house—it’s pasta night! This garden-inspired meal is so flavorful and satisfying, you’ll wonder why all pasta isn’t topped with a bevy of delicious produce. Our spin on classic penne with tomato sauce is studded with garlicky zucchini and umami-rich sun-dried tomatoes. Top your bowl with a savory pile of oven-roasted broccoli and caramelized shallot, and sprinkle with chopped fresh parsley for an herbaceous touch.

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