In a bowl, whisk the egg. Whisk in both cheeses, the oil, salt and pepper. Stir in the matzoh meal. Let stand at room temperature for 10 minutes, then gently form into 1-teaspoon-size balls. In a ...

In a skillet, cook the garlic and shallot in the vegetable oil over low heat until softened, about 3 minutes. Transfer to a mini food processor; add the goat cheese, cream, thyme and hot sauce and ...

HEAT oven to 375ºF. MIX first 3 ingredients in large bowl until well blended. Stir in next 4 ingredients. UNROLL dough; separate into 16 triangles. Arrange in 11-inch circle on foil-covered baking ...

Light a grill. Rub the tomatoes and scallions with canola oil and season with salt and pepper. Grill the tomatoes and scallions over high heat, turning once, until they're blistered, 1 minute per side ...

1. Light a grill. In a bowl, combine the yogurt with the lemon juice, vinegar, thyme and the 1 tablespoon of olive oil. Season with salt and pepper. 2. Drizzle the watermelon triangles with olive oil ...

1. Light a grill. Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone. Turn the chicken breast side up and press down firmly on the breast bone to crack and ...

1. Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on ...

In a mixing bowl, whisk flour, sesame, baking powder, salt, and peppers. Rub the butter into the flour using your hands or pastry cutter, until the mixture looks like coarse sand. In the bowl of a ...

HEAT oven to 350°F. PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended. SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about ...

1. In a medium bowl, mix the radishes with the jalapeño, red onion, olive oil and lime juice and season with salt and pepper. 2. Set the tostada shells on plates and spoon the sour cream on top. Cover ...

In a large, shallow bowl, combine the chili powder, coriander, oregano, garlic, lime zest, lime juice and 1/4 cup of the olive oil. Season with salt and pepper. Add the pork chops and turn to coat.

BEAT cream cheese and Cheddar in small bowl with mixer until blended. ADD all remaining ingredients except nuts; mix well. Refrigerate several hours. SHAPE into ball; roll in nuts. Serve with RITZ ...