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Cincinnati chili, sometimes referred to as 5-way chili, is served layered with spaghetti, cheese, onion and beans. Equally good, our simplified version can be prepared in minutes making it the perfect weeknight meal. ingredients 1/2 pound spaghetti 1 tablespoon vegetable oil 1 cup chopped onion 1 pound ground beef 1-ounce package chili seasoning 1/2 teaspoon cinnamon One 16-ounce can tomato sauce One 14-ounce can black or kidney beans, drained and rinsed 1 cup beef broth directions In a large saucepan set over high heat bring 2 quarts salted water to a boil, covered. Add pasta and cook according to package directions. Heat oil in a 12-inch deep skillet over medium-high heat until hot. Add onion. Cook, stirring, 2 minutes. Add beef and cook until no longer pink. Stir in chili seasoning and cinnamon. Cook, stirring, 1 minute. Add tomato sauce, black beans and broth. Bring to boil, reduce heat to medium-low and simmer 10 minutes. Serve over pasta. Non-Restaurant Food-Server Job Duties

Lighter in calories but no less tasty, this retro chicken salad can be put together in minutes. ingredients 1 cup low-fat mayonnaise 1/2 cup reduced-fat sour cream 3 cups cooked shredded chicken 1 cup diced celery One 8-ounce can water chestnuts, drained and chopped 1 cup grated sharp cheddar 1/2 cup sliced scallion 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup crushed baked potato chips, unsweetened corn flakes or crackers directions Preheat oven to 375 degrees F. Coat a 9 x 13-inch baking pan with cooking spray. Whisk together mayonnaise and sour cream in a small bowl. In another bowl, combine chicken, celery, water chestnuts, cheddar, scallion, salt and pepper. Add mayonnaise mixture and gently toss to combine. Transfer to baking pan. Sprinkle with chips. Bake 20-25 minutes, or until bubbling. Non-Restaurant Food-Server Job Duties Food-servers who work in a non-restaurant environment may be employed at such places as hospitals and hotel. They use carts or trays to carry and deliver

Take this hearty dish from oven to table by cooking in a sturdy, Emile Henry baking dish.The high-quality clay allows heat to penetrate your food thoroughly. Chicken will turn a crispy brown and vegetables will caramelize, absorbing juices and flavor. Carve and serve right from the dish - the high-fired glaze won't scratch or chip. And it retains heat as you enjoy your meal. ingredients 5- to 6-pound chicken, wing tips removed 1 pound Idaho or Yukon gold potatoes, peeled, cut into 3-inch wedges 1/2 pound beets, peeled and cut into 3-inch wedges 4-5 parsnips, peeled and cut into 4-inch chunks 2 medium onions, peeled and quartered 6 garlic cloves, peeled, left whole Salt and fresh ground pepper to taste 1 teaspoon chopped fresh rosemary directions Preheat oven to 450 degrees F. Remove fat from the tail, remove neck, giblets and livers from cavity. Reserve for giblet gravy or other use. Season cavity and skin with salt, pepper and half of the chopped rosemary. Place chicken in a roas

Chili powder, cumin and ginger combined with a touch of maple syrup create a spicy-sweet flavor addition to a traditional Thanksgiving player. ingredients 4 pounds sweet potatoes (4 to 5 large) 2 tablespoons butter 2 tablespoons pure maple syrup 1 tablespoon chili powder 2 teaspoons cumin seeds, toasted and ground (see Ingredient Note) 1 teaspoon ground ginger 1 teaspoon salt 1/2 teaspoon freshly ground pepper directions Preheat oven to 350 degrees F. Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes. Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain. Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine. Ingredient Note: Cumin seeds - Toast seeds

Since the tomatoes here are not cooked, you'll really notice their flavor--or lack of it. Make this sauce in the summer when fresh tomatoes are at their peak. The garlic is heated briefly in the oil, and then the garlicky oil is tossed with the spaghetti so the flavor is dispersed throughout the dish. The pasta is equally good warm and at room temperature. WINE RECOMMENDATION: Valpolicella, the crisp, fruity, cherry-scented wine from the shores of Lake Garda in the Veneto, is the perfect hot-weather wine for tomato-and-herb-based dishes. Try one here for a delightful accompaniment. ingredients 2 pounds vine-ripened tomatoes (about 6), chopped 3/4 pound salted fresh mozzarella cheese, cut into 1/4-inch cubes, at room temperature 1 1/4 cups chopped fresh basil 1/2 cup halved and pitted black olives 4 teaspoons balsamic vinegar 1 1/4 teaspoons salt 1/2 teaspoon fresh-ground black pepper 1 pound spaghetti 1/2 cup olive oil 3 cloves garlic, minced directions In a large glass or stainles

Sweet bananas are grown predominantly along the Gulf Coast, where they are frequently cooked with butter and sugar and then flambéed. This extra-moist cake combines them with coconut, a favorite ingredient in Mexican candies. Look for wide shards of flaked coconut in health food stores. ingredients For Cake: 3/4 cup plus 2 tablespoons unsalted butter, at room temperature 1 1/2 cups sugar 3 eggs 1/2 cup buttermilk 1 1/3 cups mashed ripe banana 2 1/2 cups sifted cake flour 1 teaspoon baking powder 3/4 teaspoon salt 3/4 teaspoon baking soda 1/2 cup finely chopped pecans For Custard: 3/4 cup plus 1 tablespoon unsweetened coconut milk 1 cup whole milk 1/2 cup sugar 1/4 cup cornstarch 4 egg yolks For Assembly: 3 bananas, peeled and sliced 1/4 cup lemon juice 2 tablespoons sugar 1 cup unsweetened flaked or shredded dried coconut, toasted directions FOR CAKE: Preheat an oven to 350 degrees F. Butter and flour two 9-inch round cake pans. To make the cake, in a large bowl and using an electric

We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving. ingredients 3/4 cup all-purpose flour 3/4 cup whole-wheat pastry flour 3 tablespoons unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 large egg whites 3/4 cup granulated sugar 1 1/2 cups packed dark brown sugar 1 tablespoon vanilla extract 3 ounces unsweetened chocolate, chopped and melted (see Tips) directions Position rack in the center of the oven; preheat to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brow

ingredients 1/2 cup pearl barley 1/2 pound frozen lima beans (broad) 2 tablespoons oil 2 pounds boneless, skinless chicken breasts, sliced 3 leeks, well-washed, trimmed and sliced 2 cloves garlic, crushed 3 stalks celery, chopped 3 medium carrots, chopped 2 medium zucchini, chopped 8 cups chicken stock 1/2 cup tomato paste 1/3 cup chopped fresh parsley 1 tablespoon chopped fresh thyme Salt and pepper For the Dumplings: 1/4 cup cornmeal 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup grated Parmesan 4 tablespoons cold butter, grated 1/2 cup water directions Rinse the barley under cold water until the water runs clear; drain. Pour boiling water over the beans, drain and remove the skins. Heat the oil in a large saucepan, add the chicken in batches and cook until well browned all over - this is important to achieve color and flavor. Remove the chicken to a plate. Add the leeks, garlic, celery, carrots and zucchini to the pan. Cook, stirring, until the l

Rather than a heavy coating, these chicken fingers are lightly covered in a spicy ground almond and whole-wheat flour mixture that'll have the kids forgetting about fast food and begging for this dinnertime treat. ingredients Canola oil cooking spray 1/2 cup sliced almonds 1/4 cup whole-wheat flour 1 1/2 teaspoons paprika 1/2 teaspoon garlic powder 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 1/2 teaspoons extra-virgin olive oil 4 egg whites (see Ingredient Note) 1 pound chicken tenders directions Preheat oven to 475 degrees F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish. Whisk egg whites in a second shallow dish. Add chicke

David Chang took Food & Wine's Thanksgiving challenge by improvising a Momofuku-style feast from basic leftovers, including turning mashed potatoes and green beans into this crispy canapé, a salute to the 1950s. ingredients 16 slices of packaged white bread 1 cup mashed potatoes 1/2 cup thinly sliced cooked green beans 1/4 teaspoon togarashi or cayenne pepper (see Tip) or cayenne pepper Kosher salt and freshly ground pepper, to taste 1 tablespoon large egg yolk mixed with 1 tablespoon of water 2 cups vegetable oil, for frying Warm turkey gravy and Sriracha chili sauce, for serving directions Stack the bread in 4 piles and trim the crusts, reserving them for Cinnamon Toast Crumb Crust. Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle. In a bowl, combine the mashed potatoes, green beans and togarashi; season with salt and pepper. Brush the edges of 4 bread rectangles with the egg yolk mixture. Shape 1 tablespoon of the potato mixture into a log alo

Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use 1/2 pound each ground pork and ground beef and 85 percent lean ground beef. ingredients 3 (14.5-ounce) cans whole peeled tomatoes 1 tablespoon olive oil 1 medium onion, minced Salt, to taste 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) 1/8 teaspoon red pepper flakes 1 pound meatloaf mix 10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths 2 ounces mozzarella cheese, shredded (1/2 cup) 1/2 ounce Parmesan cheese, grated (1/4 cup) Ground black pepper, to taste 3/4 cup ricotta cheese (see Tip) 3 tablespoons chopped fresh basil leaves directions Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses. Heat the oil in a 12-inch nonstick sk

Tomatillos are delicious additions to chili but time-consuming to prepare. A shortcut is to use bottled tomatillo salsa. There are many good ones on the market from mild to hot. Since this chili also calls for canned chipotles, a good choice would be a medium or mild salsa to balance the flavor ingredients 1 tablespoon vegetable oil 1 onion, chopped 1 pound ground beef 1 to 2 tablespoons chili powder or chili blend, to taste 1 to 2 canned whole chipotle chilies in adobo, plus 1 to 2 teaspoons adobo sauce 1 teaspoon garlic salt 2 cups bottled green tomatillo salsa One 15-ounce white kidney beans, drained and rinsed 1/4 -1/3 cup chopped cilantro directions Heat oil in a 12-inch deep skillet over medium-high heat until hot. Add onion and cook, stirring, for 2 minutes. Add beef and cook until no longer pink. Stir in chili powder, chipotle chilies, adobo sauce and garlic salt. Cook, stirring, for 1 minute. Add 1 1/2 cups of the tomatillo salsa, the beans and 1/4 cup of the cilantro. Bring

Assemble this casserole ahead of time and simply pop in the oven when ready to serve. ingredients 3 tablespoons olive oil 1 1/2 cup diced bell pepper 1 cup minced onion 3 cups diced eggplant 1/2 teaspoon salt 1/4 teaspoon pepper One 2-pound log prepared polenta, cut into slices 1/3-inch thick 3 cups shredded, precooked chicken One 24-ounce jar marinara sauce 1 1/2 cups shredded mozzarella cheese Cooking spray directions Preheat oven to 400 degrees F. Coat a 8 x 10-inch baking pan with cooking spray. Heat oil over medium-high heat until hot in a large skillet. Add bell pepper and onion; cook, stirring, 5 minutes. Add eggplant; cook, stirring, 5 minutes more, or until lightly colored. Season vegetables with salt and pepper. Layer half the polenta slices on bottom of baking pan. Cover with half the chicken and half the vegetables. Spoon half the marinara sauce over the chicken and sprinkle with half the mozzarella. Layer remaining ingredients in the same manner ending with mozzarella. Ba