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Ingredients 3/4 cup Original Bisquick™ mix 1/2 cup yellow cornmeal 1 tablespoon seafood seasoning 4 catfish fillets (4 to 6 oz each) 1/2 cup ranch dressing 3 tablespoons vegetable oil Lemon wedges Preparation In shallow bowl, stir together Bisquick mix, cornmeal and seafood seasoning. Pat catfish fillets dry with paper towels; brush both sides of fillets with dressing. Coat with Bisquick mixture, lightly pressing mixture onto fillets. In 10-inch nonstick skillet, heat oil over medium-high heat....

Ingredients 3 medium tomatoes, chopped (2 1/4 cups) 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves 2 tablespoons capers, drained 3 tablespoons olive or vegetable oil 1 tablespoon lemon juice 1 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon crushed red pepper 1 garlic clove, finely chopped 3 cups uncooked rigatoni 1/4 cup grated Parmesan or Romano cheese Preparation Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours....

Ingredients 1 package Hamburger Helper™ stroganoff 2 1/2 cups hot water 1 cup milk 1 cup flaked cooked crabmeat or 1 can (6 ounces) crabmeat, drained and cartilage removed 1 cup small cooked shrimp or 1 can (4 1/4 ounces) shrimp, rinsed and drained 2 tablespoons milk 2 green onions, thinly sliced Preparation Heat Sauce Mix from stroganoff mix, hot water and 1 cup milk to boiling in 10-inch skillet, stirring occasionally....

Ingredients 1 package (8 oz) uncooked udon or soba (buckwheat) noodles 2 cups Cascadian Farm® frozen organic cut green beans (from 16-oz bag), thawed 1 tablespoon peanut butter 1 tablespoon tamari or soy sauce 1 tablespoon rice vinegar or cider vinegar 2 teaspoons honey 2 teaspoons hot chili paste with garlic 1/3 cup water Preparation Cook noodles as directed on package, adding green beans for the last 4 minutes of cook time....

Ingredients 3 cups whole milk 1 cup heavy cream 1 vanilla bean, split lengthwise and scraped 8 large egg yolks 2/3 cup vanilla sugar 1/4 teaspoon salt 1 teaspoon pure vanilla extract Preparation In a small saucepan over medium-high heat, combine milk, heavy cream, and vanilla bean with scrapings. Bring to a boil. Remove from heat, and let steep for 1 hour. In a large bowl, whisk yolks, vanilla sugar, and salt to combine....

Ingredients 3/4 cup water 2 tablespoons honey 1 tablespoon butter or margarine, softened 1 1/4 cups Gold Medal™ Better for Bread™ bread flour 3/4 cup Gold Medal™ whole wheat flour 1 teaspoon salt 1/4 teaspoon ground mace 1 1/4 teaspoons bread machine yeast 1/3 cup dried cranberries of golden raisins 1 cup plus 2 tablespoons water 1/4 cup honey 2 tablespoons butter or margarine, softened 2 cups Gold Medal™ Better for Bread™ bread flour...

Ingredients 3/4 cup slivered almonds 24 oz vanilla-flavored candy coating (almond bark), chopped 1/4 cup apricot nectar 3 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cardamom 1 teaspoon vanilla 1 teaspoon grated lemon peel 1/4 cup finely chopped dried apricots Preparation Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown....

Ingredients 1 loaf (1 pound) French bread, cut horizontally in half 1 cup shredded mozzarella cheese (4 ounces) 1/2 cup grated Parmesan cheese 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled 2/3 cup mayonnaise or salad dressing 1 jar (6 ounces) marinated artichoke hearts, drained and chopped Preparation Heat oven to 375°. Place bread, cut sides up, on ungreased cookie sheet. Bake 10 minutes. Mix 1/2 cup of the mozzarella cheese, the Parmesan cheese, rosemary, mayonnaise and artichokes; spread on bread....

Ingredients 3/4 cup Rogue Oregon blue cheese Heavy cream, if necessary 24 large green olives, pitted Preparation In the bowl of an electric mixer fitted with the paddle attachment, beat cheese until fluffy, adding a little heavy cream if cheese is stiff. Transfer blue cheese to a pastry bag fitted with a plain round tip. Pipe 1/2 teaspoon blue cheese into each olive. May be stored in an airtight container, refrigerated, up to 1 day....

Ingredients 4 submarine sandwich rolls (about 6 inch) or 1 baguette (8 oz) 1/3 cup Caesar dressing 1/2 package (3.5-oz size) sandwich sliced pepperoni 3/4 lb deli rotisserie chicken (from 2- to 2 1/2-lb chicken), cut into about 1/4-inch slices 4 slices (1 oz each) Colby-Monterey Jack cheese blend 4 slices tomato, cut in half 4 lettuce leaves 1/2 medium red onion, thinly sliced Preparation Cut rolls horizontally in half (if using baguette, first cut into fourths)....

Ingredients 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons oyster sauce 1 tablespoon cornstarch 1 teaspoon toasted sesame oil 2 tablespoons vegetable oil 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips 3 tablespoons minced peeled fresh ginger 2 cloves garlic, minced 2 scallions, thinly sliced 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 1 Cooked white rice, for serving Preparation Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil....

Ingredients 1 box Betty Crocker™ Suddenly Pasta Salad™ classic 1/4 cup apple juice 3 tablespoons vegetable oil 2 cups cut-up cooked chicken 4 cups cut-up romaine lettuce 1 1/2 cups chopped apple 1/2 cup coarsely chopped toasted walnuts 4 oz crumbled feta cheese (1 cup) Preparation Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix (from salad box), apple juice and oil. Add chicken; let stand while pasta is cooking....

Ingredients 2 hard-cooked large eggs 1 garlic clove, mashed into a paste 1 tablespoon finely grated lemon zest 2 teaspoons lemon juice 1/3 cup extra-virgin olive oil Coarse salt Preparation Separate the whites and yolks of eggs. In a small bowl, mash yolks with a fork and stir in garlic, lemon zest, lemon juice, and olive oil. Roughly chop egg whites and add to bowl. Season to taste with salt....

Ingredients 1 box (18 oz) Betty Crocker™ Delights Supreme Chocolate Chunk Brownie Mix 3 tablespoons water 1/2 cup vegetable oil 2 eggs 2 to 3 teaspoons instant espresso coffee (dry) 1 package (3 ounces) cream cheese, softened 2 tablespoons butter or margarine, softened 1/4 cup sugar 2 tablespoons coffee liqueur, if desired 1 egg Preparation Heat oven to 350°F. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix, water, oil, 2 eggs and espresso powder in medium bowl about 50 strokes or until well blended....

Ingredients 8 cups assorted fresh fruit (sliced kiwifruit, sliced bananas, strawberries, Bing cherries, cut-up pineapple, dried apricot halves, green grapes) 1 can (14 oz) fat-free sweetened condensed milk (not evaporated) 1 cup semisweet chocolate chips (6 oz) 1/4 cup dark chocolate syrup 1/4 cup boiling water 2 teaspoons instant espresso coffee granules 1 teaspoon vanilla Preparation Prepare fruits; set aside. In 2-quart saucepan, cook milk, chocolate chips and chocolate syrup over low heat 5 to 8 minutes, stirring frequently, until chips are melted....

Ingredients 6 slices white bread, crusts removed and quartered 6 Perfect Hard-Boiled Eggs 1/4 cup creme fraiche 2 tablespoons heavy cream Coarse salt and freshly ground pepper 1/2 ounce osetra caviar 8 sprigs fresh chives cut into 1 1/2-inch lengths Preparation Preheat oven to 400 degrees. Spread bread squares evenly on a baking sheet. Bake until edges are lightly golden, 7 to 10 minutes, and set aside to cool. Peel eggs, and cut in half lengthwise....

Ingredients 2 teaspoons vegetable oil 1 tablespoon low-sodium soy sauce 1 tablespoon rice vinegar 1 garlic clove, minced 1/4 teaspoon red-pepper flakes 1 tablespoon apricot jam 1 skin-on salmon fillet (6 ounces) Nonstick cooking spray 1 1/2 cups broccoli florets Cooked brown rice, for serving Preparation Heat broiler with rack in middle position. In a small bowl, combine oil, soy sauce, vinegar, garlic, and red-pepper flakes. Divide mixture in half and stir jam into one half....

Ingredients 2 bunches (8 oz each) fresh kale, thick stems removed, cut crosswise into 1-inch strips (12 cups) 1 tablespoon toasted sesame oil 4 teaspoons rice vinegar 4 teaspoons honey 1 1/2 teaspoons gluten-free reduced-sodium soy sauce 1 1/2 teaspoons Sriracha sauce Preparation Heat oven to 425°F. Wash and thoroughly dry kale strips; set aside. In small bowl, beat remaining ingredients with whisk. Place half of kale in large bowl; drizzle with half of oil mixture....

Ingredients 3 1/2 pounds lean pork, preferably from the shoulder 1 pound 2 1/2 ounces fresh back fat 1/2 pound fresh pork skin 40 grams salt 7 grams freshly ground black pepper 1 1/2 grams dry sage 1/2 gram cayenne pepper 7 grams fresh garlic, smashed to a paste in a mortar 4 grams sweet anise seeds 7 grams dextrose (corn sugar) Standard hog casing, rinsed Preparation Cut pork and back fat into 1-inch chunks, and place on a baking sheet....

Ingredients 1 whole lobster (1 3/4 pounds) 4 cups fresh corn kernels (from about 7 ears of corn), cobs reserved and halved 1 tablespoon extra-virgin olive oil 1 large onion, chopped 3 garlic cloves, minced Coarse salt and freshly ground pepper 1 tablespoon finely chopped fresh chives Preparation Prepare an ice-water bath. Bring 8 cups water to a boil in a large pot. Reduce heat to medium-low. Plunge lobster into water headfirst, and simmer, covered, for 9 minutes....