Ingredients 4 thinly sliced Vidalia onions 2 cups coarse salt 3 cups apple-cider vinegar 1 3-pound bag red potatoes 2 tablespoons olive oil 2 tablespoons flat-leaf parsley Preparation Layer onions and salt in a bowl. Pour vinegar over onions. Set aside for 30 minutes to draw out the bitter juices. Meanwhile, place potatoes in a pot of cold salted water. Cook until fork tender, 15 to 20 minutes. Drain and cut potatoes in half....
Ingredients 1 quart whole milk 1 1/2 cups whole or low-fat buttermilk 2 teaspoons coarse salt 1 teaspoon freshly ground black pepper Preparation Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink. Combine milk, buttermilk, salt, and pepper in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes....
Ingredients 1 pouch Betty Crocker™ sugar cookie mix 1/2 cup coconut oil 3 tablespoons rum 1 egg Grated peel from 2 limes (about 2 teaspoons) 1/2 cup powdered sugar 1 teaspoon fresh lime juice 2 teaspoons rum Preparation Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir together Cookie ingredients until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheets....
Ingredients 1 cup uncooked regular long-grain white rice 2 cups water 1 teaspoon vegetable oil 1 medium onion, cut into thin wedges 1 can (19 oz) Progresso™ chicken & wild rice soup 1 1/2 cups fresh broccoli florets 1/2 medium red bell pepper, cut into bite-size strips (2/3 cup) 3 tablespoons stir-fry sauce Preparation Cook rice in water as directed on package, omitting salt and butter. Meanwhile, in 10-inch skillet, heat oil over medium-high heat....
Ingredients 3 cups uncooked radiatore (nugget) pasta (9 ounces) 1 jar (6 ounces) marinated artichoke hearts, undrained 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch slices 3 cups sliced mushrooms (8 ounces) 1 jar (7 ounces) roasted red peppers, sliced 3/4 cup Progresso™ chicken broth (from 32 oz carton) 1/2 cup dry white wine (or nonalcoholic) or apple juice 1 tablespoon cornstarch 1/2 teaspoon salt 1/4 teaspoon pepper...
Ingredients 8 oz. (3 cups) uncooked pasta nuggets (radiatore) 1 cup fresh baby carrots, halved diagonally 1 cup fresh small broccoli florets 2 cups chopped cooked chicken 1/4 cup sliced green onions 1/2 red bell pepper, chopped 1/2 cucumber, chopped 1 cup purchased peppercorn ranch salad dressing 1/4 cup grated Parmesan cheese 1/4 teaspoon salt Preparation Cook pasta to desired doneness as directed on package, adding carrots and broccoli during last minute of cooking time....
Ingredients 5 cups mixed salad greens 1 large tomato, chopped (1 cup) 1 medium avocado, pitted, peeled, sliced or cubed, and tossed with lemon juice 1 box (9 oz) frozen diced cooked chicken, thawed (1 1/2 cups) 1 cup crumbled blue cheese (4 oz) 1/4 cup sliced green onions (4 medium) 6 slices cooked bacon, chopped 2 hard-cooked eggs, peeled, coarsely chopped 1 cup cucumber ranch dressing 1 small cucumber, seeded and finely chopped (3/4 cup)...
Ingredients 5 tablespoons vegetable oil 1 small onion, thinly sliced Preparation Heat oil in a medium skillet over high heat until hot. Fry onion slices in small batches until crisp, about 1 minute. Drain on paper towels. Related Video
Ingredients 1/2 cup granulated sugar 1/2 cup cornstarch 1/4 teaspoon ground nutmeg 3 cups milk 1 tablespoon butter or margarine 1/4 teaspoon grated lemon peel 2 eggs, well beaten 3/4 cup Progresso™ plain bread crumbs Vegetable oil Powdered sugar, if desired Preparation Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat....
Ingredients 2 tablespoons butter 2/3 cup Gold Medal™ all-purpose flour 2/3 cup milk, room temperature 2 eggs, room temperature 1/4 cup chopped fresh herbs (chopped using herb mill) Additional chopped fresh herbs 1/4 cup crumbled goat cheese (1 oz) 1 avocado, pitted, peeled and sliced 1 bunch fresh asparagus, blanched 2 slices prosciutto, crisped in warm skillet, crumbled Salt and pepper to taste Crushed red pepper flakes to taste Preparation Heat oven to 425°F....
Ingredients 2 tablespoons honey 2 tablespoons maple-flavored syrup 1/8 teaspoon allspice or ginger 4 (6-oz.) pork loin chops (3/4 inch thick) 1/4 teaspoon salt 1/8 teaspoon pepper Preparation Heat gas or charcoal grill. In small bowl, combine honey, syrup and allspice; mix well. Sprinkle pork chops with salt and pepper. When grill is heated, brush pork with honey mixture; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals....
Ingredients 6 pieces celery (about 3 inches each) 1/2 cup whipped cream cheese (from 8-oz container) 12 ready-to-eat baby-cut carrots, cut in half lengthwise 6 miniature ranch-flavored tortilla chips (from 2 5/8-oz bag) 6 pretzel sticks (about 3x1/4-inch each) 12 big square baked cheese snack crackers 6 teddy bear-shaped vanilla or cinnamon graham snacks 1/2 cup small fish-shaped crackers Preparation For each snack, fill indentation of celery piece with about 1 tablespoon cream cheese, mounding slightly in center....
Ingredients 1 tablespoon olive oil 1 medium yellow onion, cut into 1-inch wedges 2 cloves garlic, smashed and peeled 1 teaspoon ground coriander 1/4 teaspoon red-pepper flakes 1 bunch broccoli, cut into florets, stalks peeled and thinly sliced 4 wide strips lemon zest, plus wedges for serving Salt and pepper Preparation In a large skillet, heat oil over medium-high. Add onion and saute until golden, about 6 minutes. Add garlic, coriander, and red-pepper flakes and cook until fragrant, 30 seconds....
Ingredients 1 tablespoon unsalted butter, plus 1/2 stick melted 2 shallots, minced 4 cloves garlic, minced 1 tablespoon fresh thyme leaves, chopped 10 cups chopped cremini or button mushrooms (about 1 1/2 pounds) Salt and pepper 1 cup crumbled fresh goat cheese (4 ounces) 8 sheets frozen phyllo dough, thawed Preparation Preheat oven to 400 degrees. In a large nonstick skillet, melt 1 tablespoon butter over medium. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, 4 minutes....
Ingredients 2/3 cup sugar 1 tablespoon cornstarch 1/4 cup water 2 cups sliced peeled fresh or frozen peaches 1 1/4 cups Gold Medal™ all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup sugar 3 tablespoons butter or margarine, melted 1/4 cup half-and-half 2 cups fresh or frozen raspberries 2 tablespoons sugar 2 tablespoons sliced almonds Vanilla ice cream, if desired Preparation Heat oven to 350°. Mix 2/3 cup sugar, the cornstarch and water in 10-inch ovenproof skillet....
Ingredients 12 cups cubes (1 inch) soft French bread (about 1 lb) 8 eggs 1 can (13.66 oz) coconut milk (not cream of coconut) 1 cup half-and-half 1 jar (12 oz) pineapple preserves 1 teaspoon rum extract or vanilla 1/4 teaspoon salt 1/2 cup flaked coconut 1/3 cup chopped macadamia nuts (2 oz) Preparation Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread cubes evenly in baking dish....
Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box 2 cups boiling water 1 box. (4-serving size) Jell-O™ raspberry-flavored gelatin 1 box. (4-serving size) Jell-O™ lime-flavored gelatin 1 container (16 oz) frozen whipped topping, thawed Preparation Make and bake cake mix as directed on box in 2 (9-inch) round cake pans, using water, oil and egg whites. Cool completely, about 1 hour....
Ingredients 1/2 cup sugar 2 teaspoons framboise Preparation Prepare an ice water bath. In a small saucepan, combine the sugar and 1/2 cup water; bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar has completely dissolved, about 10 minutes. Stir in the framboise and set the pot over ice bath. Stir occasionally, until completely chilled. Can be stored refrigerated in an airtight container for up to 2 months....
Ingredients 1 quart goats' milk Juice of 2 lemons Coarse salt Finely chopped fresh herbs, such as parcel and lovage (optional) Preparation In a medium saucepan, heat milk until it reaches 180 degrees on an instant-read thermometer. Remove from heat and stir in lemon juice. Let stand until set, about 15 seconds. If milk does not set, add a little more lemon juice. Line a colander with several layers of cheesecloth....
Ingredients 3 3/4 cups uncooked regular or multigrain rotini pasta (12 oz) 3/4 lb lean Italian turkey sausage, casings removed 1 large onion, chopped (1 cup) 1 lb fresh mushrooms, sliced (6 cups) 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained 1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce 1/2 teaspoon dried basil leaves 1 package (6 oz) sliced turkey pepperoni 1 bag (8 oz) shredded reduced-fat Italian cheese blend (2 cups)...
