Ingredients 4 cups Freekeh 1 cup Caramelized Onion Jam 1 cup Seared Kale 12 slices Easy Roasted Butternut Squash 1/2 cup toasted hazelnuts Coarse salt and freshly ground pepper Preparation In a large bowl, combine freekeh and onion jam. Add kale, squash, and hazelnuts and toss. Season with salt and pepper. Related Video
Ingredients 2 large bunches romaine, torn into bite-size pieces (20 cups) 2 cups pitted jumbo ripe olives 1/2 cup lemon juice 1/4 cup olive or vegetable oil 1/2 teaspoon salt 1/2 teaspoon pepper 4 cloves garlic, finely chopped 1 cup seasoned croutons 2/3 cup freshly shredded Parmesan cheese Preparation Place romaine and olives in large glass or plastic bowl. Shake lemon juice, oil, salt, pepper and garlic in tightly covered container....
Ingredients 1/4 cup sugar 1/4 cup sherry-wine vinegar 2 pints fresh figs, trimmed and chopped Preparation Place sugar and 1 teaspoon water in a medium heavy-bottomed saucepan over medium-high heat. Cook until sugar is caramelized, 5 to 7 minutes. Carefully add vinegar and stir to combine. Add figs and cook, stirring, for 30 seconds. Let cook, without stirring, until figs begin to disintegrate, about 1 minute. Remove from heat. Marmalade can be kept in an airtight container, refrigerated, for up to 3 days....
Ingredients 1/2 cup vegetable oil 1/3 cup honey 1/4 cup lemon juice 1 tablespoon Dijon mustard Preparation Place all ingredients in 2-cup measuring cup. Insert Salad Chef™ blender* (see Note and footnote below); push button to mix ingredients until well blended. Note: Salad Chef™, for easily prepared salad dressings, and other houseware items are available in Betty Crocker’s. Making A Home catalog. Click the link “Shopping with Betty” on the home page of this Web site to shop both of Betty Crocker’s catalogs....
Ingredients 2 tablespoons olive oil 8 Irish bangers 1 1/4 cups homemade or store-bought low-sodium chicken stock 3 cloves garlic, smashed 6 whole black peppercorns 4 sprigs fresh thyme Preparation Heat oil in a large cast-iron skillet over medium heat. Add bangers to skillet and cook until browned, about 2 minutes. Turn bangers and add chicken stock, garlic, peppercorns, and thyme. Cook for 5 minutes; turn bangers and continue cooking until heated through, about 5 minutes more....
Ingredients 1/4 cup heavy cream 4 strips lemon zest (1 1/2 inches) 3 sprigs thyme, plus 2 tablespoons picked thyme leaves, for sprinkling 4 large egg whites 1 cup superfine sugar 1 cup all-purpose flour, sifted Pinch of salt 5 tablespoons unsalted butter, melted and cooled 1 teaspoon pure lemon extract Nonstick cooking spray Preparation Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment....
Ingredients 4 medium russet potatoes 2 tablespoons olive oil 10 ounces cremini mushrooms, trimmed and quartered 1 bunch broccoli, cut into small florets, stalks peeled and cut into 1/2-inch pieces Salt and pepper 1/4 to 1/2 cup vegetable or chicken broth, hot 2/3 cup low-fat plain yogurt, room temperature Preparation Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours....
Ingredients 8 beef hot dogs 8 small hoagie buns, unsliced 1 cup pineapple salsa 2 medium green onions, sliced (2 tablespoons) Preparation Heat gas or charcoal grill. Place hot dogs on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot. Using handle of wooden spoon, poke a hole through center of each bun lengthwise to make hole for hot dog. In small bowl, mix salsa and green onions; spoon 2 tablespoons salsa mixture into hole in each bun....
Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix 1/3 cup hot fudge topping 1/4 cup vegetable oil 1 egg 4 cups vanilla ice cream or frozen yogurt, softened 1/4 cup caramel topping 1 cup peanuts Preparation Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray....
Ingredients 1/2 bulb fennel, trimmed and very thinly sliced crosswise 1/4 cup unseasoned rice-wine vinegar Four 14-ounce bone-in pork rib chops 1/2 cup extra-virgin olive oil 1 tablespoon fennel seeds 1 tablespoon chopped garlic Coarse salt and freshly ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon curry powder 1/2 teaspoon ground coriander 1/2 teaspoon fine salt 1 bunch dandelion greens, trimmed 1 tablespoon sherry vinegar Preparation In a medium bowl, mix together fennel and rice-wine vinegar....
Ingredients 1 1/2 cups frozen cut green beans 1 1/3 cups water 3/4 cup uncooked quinoa, rinsed, well drained 1 can (15 oz) cannellini beans, drained, rinsed 1/4 cup sliced green onions (4 medium) 4 leaf lettuce leaves 3 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves 1/4 teaspoon coarse salt (kosher or sea salt) 1 clove garlic, finely chopped 4...
Ingredients 1 large red bell pepper, stemmed, seeded, and coarsely chopped 1 large red onion, coarsely chopped 1/2 cup raw, shelled pistachios, plus 10 pistachios finely chopped 2 fresh hot chile peppers, such as Thai bird's eye or serrano, stemmed and seeds removed for less heat, if desired 4 tablespoons vegetable oil 1 tablespoon cumin seeds 1 tablespoon finely chopped garlic 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/2 cup heavy cream 1/4 cup chopped fresh mint leaves Preparation In the jar of a blender or the bowl of a food processor, blend bell pepper, onion, 1/2 cup pistachios, chiles, and 1/2 cup water to a smooth puree....
Ingredients One 1 1/4-pound pork tenderloin, tied with kitchen twine 8 leaves fresh sage Coarse salt and freshly ground black pepper 1 tablespoon plus 1 teaspoon vegetable oil 1 pound seedless grapes, separated into small clusters 1 shallot, sliced 1 teaspoon red wine vinegar 2 cups cooked whole-grain couscous Preparation Heat oven to 425 degrees. Tuck 6 sage leaves under kitchen twine and season pork with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat....
Ingredients 4 slices bacon, cut up 1 clove garlic, finely chopped 2 cups cooked rice 1 cup frozen sweet peas, cooked and drained 1/3 cup chopped drained roasted red bell peppers (from 7-oz jar) 2 tablespoons lemon juice 1/4 teaspoon paprika 4 to 6 drops red pepper sauce 1 package (12 oz) frozen cooked peeled and deveined shrimp, thawed and drained Lettuce leaves Preparation In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp....
Ingredients 4 pounds apples, such as McIntosh, Gala, and Braeburn 1/4 cup fresh lemon juice (from 2 lemons) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons dark-brown sugar (optional) Preparation Peel, core, and slice apples. In a large pot, bring apples, lemon juice, spices, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes....
Ingredients 1 Fiber One™ 150 calorie strawberry streusel bar 1 tablespoon Neufchâtel cheese 1 or 2 fresh strawberries, sliced Preparation Spread some Neufchâtel cheese over your streusel bar, top it with strawberry slices and enjoy. Related Video
Ingredients 3/4 cup uncooked wild rice, rinsed and drained 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces 1 medium onion, cut into wedges 1 1/4 pounds turkey breast tenderloins 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt 1/2 teaspoon pepper 3 cups chicken broth 1/2 cup dried cranberries Preparation Place wild rice in 4- to 5-quart slow cooker. Top rice with squash, onion and turkey. Sprinkle with thyme, salt and pepper....
Ingredients 1 box (18.3 oz) Betty Crocker™ fudge brownie mix Water, vegetable oil and eggs called for on brownie mix box 1 container Betty Crocker™ Rich & Creamy chocolate frosting 15 chocolate wafer cookies, coarsely crushed (from 9-oz package) 1 tube (0.68 oz) Betty Crocker™ white decorating gel 1 package Dallies™ Halloween candy decor (6 pieces ) 1 package Dallies™ gummy zombie hands Preparation Heat oven to 350°F. Make brownies as directed on box for 13x9-inch pan....
Ingredients 1 1/4 cups Gold Medal™ all-purpose flour 3/4 cup granulated sugar 2 teaspoons packed brown sugar 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 2 eggs 1/2 cup vegetable oil 1/2 cup reduced-fat sour cream 1 teaspoon vanilla 1 cup shredded zucchini, squeezed dry 2/3 cup quick-cooking or old-fashioned oats 2/3 cup miniature semisweet chocolate chips 1/3 cup coconut Preparation Heat oven to 350°F....
Ingredients 1/2 teaspoon sugar 1/4 teaspoon salt 1 clove garlic, chopped 1/2 cup balsamic vinegar 1/4 cup vegetable oil 2 teaspoons Dijon mustard 20 cubes (1/2 inch each) mozzarella cheese (about 3 oz) 10 cherry or grape tomatoes, each cut in half 20 small pitted ripe olives Basil leaves, if desired Preparation In medium nonmetal bowl or resealable food storage plastic bag, mix sugar, salt, garlic, vinegar, oil and mustard. Add cheese, tomatoes and olives....
