Shop

Add to my favorites

Baked Cheesy Italian Chicken Meatballs
$0.00 Cooking Fee
Up to 10 servings
Baked Cheesy Italian Chicken Meatballs

Add to my favorites

Recipe adapted from:
Half Baked Harvest

$0.00 Cooking Fee
Serving Size: 5 ounces

Nut Free Refined Sugar Free Soy Free
These Baked Cheesy Italian Chicken Meatballs are best for cold fall and winter nights when you want easy comfort food at home, full of flavor. It's warm, with rich sauce, and melted cheese, what not to love. Add some crusty bread or pasta on the side, for a delicious hearty meal. Works great for a family dinner on a busy week and also a great appetizer for holiday entertaining.
https://www.halfbakedharvest.com/italian-chicken-meatballs/

Baked Cheesy Italian Chicken Meatballs quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.halfbakedharvest.com/italian-chicken-meatballs/

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil.
Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces.
In a bowl, combine the sausage, chicken, bread crumble, eggs, shallots, garlic, pepperoncinis, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into balls (about 2 tablespoons meat per ball), and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.
Remove from the oven and pour the marinara over top the meatballs. Cover the pan with foil and bake for 15 minutes longer, or until the meatballs are cooked through. Remove the foil and add the cheeses and oregano. Bake until the cheese is melted and golden, about 10 minutes. Serve topped with fresh oregano.

Notes
Ground Spicy Italian Chicken Sausage: I buy ground chicken sausage at Whole Foods. If you can’t find it, you can make your own by adding the following spice mix to 1 pound ground chicken:
1 tablespoon each of fennel seed, dried thyme, dried basil, dried oregano, salt, and pepper; 2 teaspoons each of cayenne (or less, if you don’t want it too spicy), paprika, and garlic powder; and 1 teaspoon each of smoked paprika and crushed red pepper flakes.

Cook Times

Active Prep25

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 3/4 pound ground spicy Italian chicken sausage
1 3/4 pound ground chicken
4 slice whole grain bread soft preferred
4 egg
3/4 cup parmesan cheese grated
4 shallot small, grated
4 clove garlic grated
3 tablespoon pepperoncinis chopped
25 ounce marinara sauce
1 3/4 cup mozzarella cheese shredded
1 3/4 cup provolone cheese shredded
1/3 cup fresh oregano chopped

Cooking Tools Required
9x13 inch glass baking dish, Aluminum Foil, Baking sheet, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Oven

Reheating/Serving Instructions
Heat in a 350 degree oven for 20 minutes.

Nutrition
Calories: 499kcal | Carbohydrates: 13g | Protein: 43g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 1706mg | Potassium: 797mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1119IU | Vitamin C: 11mg | Calcium: 418mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Authentic Caesar Salad
$0.00 Cooking Fee
Up to 10 servings
Authentic Caesar Salad

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 2 ounces

Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegetarian
This Caesar salad recipe uses a raw egg* and anchovies in the dressing for authentic texture and taste. Plus homemade croutons for flavorful crunch! Note: Toss salad just before serving.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Authentic Caesar Salad quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
Using a peeler, make curls of parmesan cheese to garnish salads if desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook12

Passive0

Total Time27 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 head romaine lettuce large; chopped, washed and dried in a salad spinner
For the croutons:
½ loaf French bread cut into 1-inch cubes
3 tablespoon extra virgin olive oil
2 clove garlic peeled and smashed
For the dressing:
2 clove garlic roughly chopped
5 canned anchovy fillets 1 can
1 tablespoon Dijon mustard
1 egg set in boiling water for 30 seconds
½ cup extra virgin olive oil
1 lemon juiced
½ cup Parmesan cheese grated, plus more for garnish
Kosher salt to taste
freshly ground black pepper to taste

Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, parchment paper, Saucepan, Saute pan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Store lettuce and dressing in refrigerator for up to 4 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

Nutrition
Calories: 248kcal | Carbohydrates: 17g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 290mg | Potassium: 378mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10972IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Chef John’s Quiche Lorraine
$0.00 Cooking Fee
8 servings
Chef John’s Quiche Lorraine

Add to my favorites

Recipe adapted from:
Allrecipes/Chef John

$0.00 Cooking Fee
Serving Size: 1 slice

Nut Free
Chef John: In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.
https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

Chef John’s Quiche Lorraine quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Preheat the oven to 425 degrees F (220 degrees C).
Roll pie dough to fit a 9 inch pie plate. Place the bottom crust in a pie plate, crimp edges, and chill for at least 20 minutes before baking.
Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights.
Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
Reduce the oven to 325 degrees F (165 degrees C).
Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain.
Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons.
Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully.
Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook45

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 round frozen pie crust dough for 9-inch pie plate
8 slice bacon cut into 1 inch pieces
½ cup leek chopped (white and pale green parts only) rinsed very well and drained after chopping
½ cup onion chopped
1/3 teaspoon freshly ground black pepper
1 teaspoon Kosher salt
1 pinch cayenne pepper
3 egg large
2 egg yolk
1 cup heavy whipping cream
¾ cup milk
1 teaspoon fresh thyme chopped
6 ounce Gruyere cheese shredded

Cooking Tools Required
Aluminum Foil, Baking Weights, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pie Plate, Rolling Pin, Sharp Knives, Skillet, Top Stove, Whisk

Nutrition
Calories: 340kcal | Carbohydrates: 4g | Protein: 14g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 632mg | Potassium: 179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

The Ultimate Beef Wellington
$40.83 Cooking Fee
Up to 10 servings
The Ultimate Beef Wellington

Add to my favorites

Recipe adapted from:
Tyler Florence

$40.83 Cooking Fee
Serving Size: 6 ounces

Nut Free
Center cut beef tenderloin is covered with a mushroom duxelles and prosciutto, then wrapped in puff pastry and baked until golden brown. Served with Green Peppercorn Sauce. Perfect for any special occasion! Note: This special dish requires a considerable amount of time, so please plan appropriately.
https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280

The Ultimate Beef Wellington quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
For the Duxelles:
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
For the Beef:
To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce.
Green Peppercorn Sauce:
Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Cook Times

Active Prep30

Hands-On Cook25

Hands-Off Cook45

Passive30

Total Time2 hours 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Duxelles:
2 pound white button mushroom
2 shallot peeled and roughly chopped
4 clove garlic peeled and roughly chopped
3 sprig fresh thyme
1 tablespoon unsalted butter
2 tablespoon extra-virgin olive oil
1/2 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
For the Beef:
4 pound center cut beef tenderloin filet mignon, trimmed
extra virgin olive oil
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
12 slice prosciutto
6 sprig fresh thyme leaves only
2 tablespoon Dijon mustard
1/4 cup all-purpose flour for rolling out puff pastry
1 pound frozen puff pastry thawed if using frozen
2 egg large, lightly beaten
1/2 teaspoon coarse sea salt
For the Garnish:
fresh chive minced
Green Peppercorn Sauce:
2 tablespoon extra virgin olive oil
2 shallot sliced
2 clove garlic peeled and smashed
3 sprig fresh thyme leaves only
1 cup brandy
4 cup beef stock
2 cup heavy cream
2 tablespoon whole grain mustard
1/2 cup green peppercorns in brine drained, brine reserved

Cooking Tools Required
Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Pastry brush, Rolling Pin, Saute pan, Sharp Knives, Tongs, Twine, Wooden Spatula

Reheating/Serving Instructions
Heat in the oven at 350 degrees until heated through. Note: beef will be more done than when originally cooked.

Nutrition
Calories: 1140kcal | Carbohydrates: 32g | Protein: 46g | Fat: 86g | Saturated Fat: 35g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1087mg | Potassium: 1184mg | Fiber: 2g | Sugar: 5g | Vitamin A: 848IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 7mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Maple Bourbon Pecan Pie
$0.00 Cooking Fee
8 servings
Maple Bourbon Pecan Pie

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 ounce

Soy Free Vegetarian
This popular holiday dessert is made extra special with the addition of maple syrup and bourbon. This dish requires 4-hours of chilling time until the pie is completely cool before cutting.

Maple Bourbon Pecan Pie quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Heat oven to 325 degrees.
Place pie shell in oven and bake for 10 minutes, or according to instructions.
Toast pecans in oven for 5-7 minutes, being careful not to burn them. Chop into pea-sized pieces.
Meanwhile prepare the filling:
Melt butter in a medium metal bowl, set over a skillet of simmering water, or use a double boiler. Remove bowl and stir in the sugar and salt. Beat in the eggs, then the maple syrup and bourbon. Return bowl to the skillet of simmering water and bring mixture to 130 degrees on an instant-read thermometer, mixing continually. Remove from heat and stir in the pecans.
Reduce oven temperature to 275 degrees, pour the mixture into heated pie shell, and bake on the middle rack for 50 minutes. The pie should have a gelatin-like texture at the center when gently pressed with the back of a spoon.
Transfer pie to a rack and cool completely for at least 4 hours before cutting.
For the whipped cream:
Place heavy cream, sugar, and vanilla in a mixing bowl that has been chilled in the freezer. Beat with electric beaters (or by hand with a whisk) on low speed for 30 seconds until bubbles start to form. Turn speed up to medium and beat for another 30 seconds. Finally, turn up to high and beat until semi-stiff peaks form. Do not overbeat.

Notes
Adapted from: Baking Illustrated, Copyright 2004
*Alcohol can only be purchased by customer
You may or may not need a 9-inch pie plate. If the crust is purchased in a pie tin then you will not, however some crusts are sold flat without a tin and in this case you would need a pie plate.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook60

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 prepared unbaked pie shell 9-inch, usually found in freezer section
4 tablespoon unsalted butter
½ cup granulated sugar
½ teaspoon salt
3 egg large
1 cup maple syrup
1 teaspoon bourbon *alcohol can only be purchased by customer
1 ½ cup whole pecans
For the whipped cream:
1 cup heavy whipping cream very cold
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract

Cooking Tools Required
9 inch Pie Dish, Cooling Rack, Cutting board, Double Boiler, Electric Hand Mixer, Measuring cups and spoons, Meat Thermometer, Oven, Top Stove, Whisk

Reheating/Serving Instructions
Cool completely for at least 4 hours before cutting. Best served at room temperature. Store pie lightly covered with aluminum foil on the counter for up to 2 days, after that store in the refrigerator wrapped in plastic wrap an additional 2 days. Store whipped cream, covered in the refrigerator until ready to serve.

Nutrition
Calories: 568kcal | Carbohydrates: 55g | Protein: 6g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 117mg | Sodium: 272mg | Potassium: 232mg | Fiber: 2g | Sugar: 39g | Vitamin A: 712IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Cranberry Pear Tart
$0.00 Cooking Fee
8 servings
Cranberry Pear Tart

Add to my favorites

Recipe adapted from:
Taste of Home

$0.00 Cooking Fee
Serving Size: 1 slice

Nut Free Oil Free Vegetarian
This homey tart looks and tastes like apple pie, except it uses pears! Each serving has half the calories of an average pie slice.
https://www.tasteofhome.com/recipes/cranberry-pear-tart/

Cranberry Pear Tart quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.tasteofhome.com/recipes/cranberry-pear-tart/

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8 people

Instructions
Press crust onto the bottom and up the sides of an ungreased 9 in tart pan with a removable bottom and trim the edges. Generously prick the bottom with a fork and set aside.
In a large skillet, cook the pears, cranberries, apple juice concentrate, and apple pie spice over medium heat until the pears are tender. Pour into the crust. Bake at 375F until the crust is golden brown, 30-35 minutes. Cool on a wire rack.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time55 minutes

Recipe Serving Size8 people

Ingredients

Ingredients
1 9-inch frozen pie crust defrosted, refrigerated
4 cup pear peeled and sliced
⅓ cup dried cranberries
⅓ cup apple juice concentrate thawed
1 teaspoon apple pie spice

Cooking Tools Required
9-inch springform pan, Cooling Rack, Cutting board, Forks, Measuring cups and spoons, Oven, Peeler, Sharp Knives, Skillet, Top Stove

Nutrition
Calories: 181kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 104mg | Potassium: 132mg | Fiber: 3g | Sugar: 13g | Vitamin A: 21IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Bombay Slider
$0.00 Cooking Fee
Up to 10 servings
Bombay Slider

Add to my favorites

Recipe adapted from:
Valli Little

$0.00 Cooking Fee
Serving Size: 1 slider

Nut Free
Sliders or mini burgers are popping up on restaurant menus everywhere. This version is made with ground chicken and traditional Indian spices. They’re also a fun idea when you’re entertaining at home, especially at a cocktail party or summer barbecue.
https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

Bombay Slider quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Place the ground chicken, coriander, green onion, cumin, chili, ginger, 1/3 of the mayonnaise and 3/4 of the curry powder in a bowl. Mix well to combine and season, then shape into 10 small patties. Chill for 30 minutes to firm up.
Place the tomato sauce, yogurt, garlic and remaining curry powder and mayonnaise in a bowl. Season, then stir to combine. Set aside.
Heat the oil in a large frypan over medium-high heat. In batches, cook patties for 2-3 minutes each side or until golden and cooked through.
To serve, spread the base of each bun with some mango chutney, then top with the chicken patties, curry mayonnaise, extra coriander and micro salad leaves, if desired. Sandwich with the bun tops and secure with toothpicks or small skewers.

Notes
You can order small brioche or mini burger buns from your baker.

Cook Times

Active Prep25

Hands-On Cook10

Hands-Off Cook0

Passive20

Total Time55 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
1 pound ground chicken
¼ cup fresh cilantro chopped
¼ cup green onion finely chopped
1 teaspoon ground cumin
1 dry red chili small, seeds removed, chopped
1-inch piece fresh ginger peeled and grated
¾ cup mayonnaise
2 tablespoon curry powder mild
1 tablespoon ketchup
1 tablespoon plain Greek yogurt
1 clove garlic crushed
2 tablespoon extra virgin olive oil
10 small brioche or mini burger bun split, toasted
For serving:
mango chutney to serve
1 cup Hamama microgreens optional, to serve

Cooking Tools Required
Cast iron pan, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Skewer, Spatula

Reheating/Serving Instructions
Heat the patties and the buns together in the microwave on medium power until heated through.

Nutrition
Calories: 214kcal | Carbohydrates: 2g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 150mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Baklava Cheesecake
$19.17 Cooking Fee
Up to 10 servings
Baklava Cheesecake

Add to my favorites

Recipe adapted from:
Natasha Minocha

$19.17 Cooking Fee
Serving Size: 1/10 cake

Vegetarian
Baklava cheesecake is a decadent showstopper with it's baklava crust and pistachio and rose petal topping. Note: This cheesecake requires 2-3 hours cooling time outside the fridge, then overnight in the refrigerator. Please plan accordingly.
https://www.tashasartisanfoods.com/blog/baklava-cheesecake/

Baklava Cheesecake quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.tashasartisanfoods.com/blog/baklava-cheesecake/

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat your oven to 325. Lightly grease an 8" springform cake tin with butter.
Cheesecake Filling
In a large bowl, combine the softened cream cheese with sugar.
Then add in the eggs and Greek yogurt.
Whisk in the flour, vanilla extract, and rose water. Keep this aside while you prepare the crust.
Cheesecake Crust
Dry roast halved walnuts and shelled and whole pistachios separately until fragrant.
Take them off the heat, and cool. Chop very very finely. You can also use a food processor, just ensure that they don't turn into a powder.
Carefully place one sheet of phyllo in the pan. Add another one on top. Let the pastry hang over the edges of the pan.
Brush liberally with the butter. Sprinkle a fourth of the chopped nuts evenly on top.
Cover the nuts with 2 sheets of phyllo. Brush with butter. Sprinkle another fourth of the nuts on top. Repeat this process 2 more times.
Cover the nuts with the remaining 2 sheets of phyllo.
Pour the cheesecake filling into this prepared crust.
Trim the overhanging pastry sheets with a pair of scissors. Leave about 1"- 2" of the crust.
Bake in the preheated oven for 60-75 minutes at 325F, or until the cake is golden and has the slightest of the wobble n the center. My cake took 75 minutes.
Switch off the oven and leave the cake in the oven for 15-20 with the oven door slightly ajar.
Syrup
Meanwhile, get the syrup ready by boiling water with sugar, a cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes.
We are looking at a thickish, syrupy consistency for the syrup.
Take out the cinnamon stick and let the syrup cool a bit. Add the rosewater.
Take your cheesecake out of the oven and very carefully remove the ring from the cake tin. Pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it.
You can pour some syrup on the cheesecake too. But the pastry crust needs it most!
Let the cheesecake sit at room temperature for 2 -3 hours (allowing the syrup to get soaked in), then refrigerate it overnight.
Garnish with chopped pistachios and dried rose petals. Slice and serve. Enjoy!

Cook Times

Active Prep40

Hands-On Cook0

Hands-Off Cook70

Passive0

Total Time1 hour 50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the filling:
2 3/4 cup cream cheese
1 cup sugar
2 egg
1/3 cup plain Greek yogurt plain
3 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
1.5 teaspoon rose water
For the crust:
10 phyllo pastry sheet
1 cup walnut halves
1/4 cup shelled pistachios whole
3 tablespoon unsalted butter melted
For the syrup:
2/3 cup water
1/4 cup granulated sugar
1/4 cup honey
1/2 lemon juiced
1 cinnamon stick
1.5 teaspoon rose water
Optional topping:
1/4 cup pistachios chopped
dried rose petals

Cooking Tools Required
9-inch springform pan, Baking sheet, Cutting board, Electric Hand Mixer, Mixing bowls, Oven, Pastry brush, Saucepan, Sharp Knives, Spatula, Top Stove

Nutrition
Calories: 1362kcal | Carbohydrates: 191g | Protein: 29g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1580mg | Potassium: 442mg | Fiber: 7g | Sugar: 36g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 10mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No

Active filters

Baked Cheesy Italian Chicken Meatballs

Baked Cheesy Italian Chicken Meatballs

Cook Tools and Details

Ingredients Scale

Instructions

Notes

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Authentic Caesar Salad

Authentic Caesar Salad

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

For the croutons:

For the dressing:

Cooking Tools Required

Nutrition

Chef John’s Quiche Lorraine

Chef John’s Quiche Lorraine

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

The Ultimate Beef Wellington

The Ultimate Beef Wellington

Cook Tools and Details

Ingredients Scale

Instructions

For the Duxelles:

For the Beef:

Green Peppercorn Sauce:

Cook Times

Ingredients

Ingredients

For the Duxelles:

For the Beef:

For the Garnish:

Green Peppercorn Sauce:

Cooking Tools Required

Nutrition

Maple Bourbon Pecan Pie

Maple Bourbon Pecan Pie

Cook Tools and Details

Ingredients Scale

Instructions

Meanwhile prepare the filling:

For the whipped cream:

Notes

Cook Times

Ingredients

Ingredients

For the whipped cream:

Cooking Tools Required

Nutrition

Cranberry Pear Tart

Cranberry Pear Tart

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Bombay Slider

Bombay Slider

Cook Tools and Details

Ingredients Scale

Instructions