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Ingredients 6 oz frozen cooked deveined peeled shrimp, tail shells removed, thawed, drained and coarsely chopped 2 cups coleslaw mix (shredded cabbage and carrots) 1 medium green onion, sliced (1/4 cup) 1/2 cup fat-free mayonnaise or salad dressing 4 whole-wheat or white pita breads (6 or 7 inch), cut in half to form pockets 8 leaves red leaf lettuce 4 thin slices tomato, halved Preparation In medium bowl, gently mix shrimp, coleslaw mix, onions, and mayonnaise....

Ingredients 12 large fresh strawberries 1 package (8 oz) fat free cream cheese, softened 1/3 cup powdered sugar 3/4 teaspoon vanilla 2 graham crackers rectangles, crushed Preparation Using small apple corer or sharp paring knife, carefully remove hulls from strawberries. Cut small portion off bottom of each strawberry so it will stand. Invert strawberries onto paper towel to drain. Into small bowl, beat cream cheese, powdered sugar and vanilla with electric mixer or whisk until well combined....

Ingredients 1 jar (7.25 oz) hoisin sauce (3/4 cup) 1 cup water 2 teaspoons roasted red chili paste (from 4-oz jar) 1/2 teaspoon crushed red pepper flakes 4 oz dried thin rice noodles or rice vermicelli (from 8.8-oz package) 2 cups shredded romaine lettuce 1/2 cup fresh cilantro leaves 1/2 cup shredded carrot (about 1 medium) 10 oz frozen cooked salad shrimp (about 1 3/4 cups), thawed, drained 12 round rice paper wrappers (about 8 inch; from 12-oz package)...

Ingredients 1/2 cup uncooked kasha 1 egg white 2 cloves garlic, finely chopped 4 cups vegetable or chicken broth 3/4 cup dried lentils (6 ounces), sorted and rinsed 1 teaspoon ground cumin 1 can (15 1/4 ounces) whole kernel corn, drained 1 can (2 1/4 ounces) sliced ripe olives, drained 2 medium tomatoes, chopped (1 1/2 cups) 1 container (8 ounces) plain yogurt 1 1/2 teaspoons dried mint leaves 1...

Ingredients 3/4 cup extra-virgin olive oil, divided 2 tablespoons plus 1/3 cup fresh lemon juice (from 3 or 4 lemons), divided 1 tablespoon plus 1 teaspoon minced garlic (4 cloves), divided 5 boneless, skinless chicken-breast halves (10 to 11 ounces each) 12 chicken drumsticks 2 cups shelled fresh peas (from 2 pounds in pods) 2 tablespoons minced shallot 2 tablespoons Dijon mustard 1 teaspoon coarse salt 1/2 cup chopped fresh mint leaves, plus 1/2 cup packed fresh mint leaves (from 2 bunches)...

Ingredients 2 cups extra-virgin olive oil 2 or 3 sprigs herbs (rosemary and thyme) Preparation Heat olive oil over medium heat until just bubbling. Add herbs. Cook for 2 minutes, then remove from heat. Steep 1 to 2 hours. Strain out herbs, and funnel into a clean glass container. Refrigerate up to 1 week; bring to room temperature before using. Related Video

Ingredients 1/2 lb fish fillets, about 1/2 inch thick 1 tablespoon olive or vegetable oil 1/4 cup Bisquick Heart Smart® mix 2 tablespoons Progresso™ garlic herb bread crumbs 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves 1/8 teaspoon salt 1 egg white or 2 tablespoons fat-free egg product Preparation Cut fish into 2 serving pieces. In 8-inch skillet, heat oil over medium heat. In small shallow dish, stir together Bisquick® mix, bread crumbs, basil and salt....

Ingredients 4 frozen soy-protein burgers or soy-protein vegetable burgers 3 tablespoons grated Parmesan cheese 1 teaspoon Italian seasoning 4 teaspoons olive or vegetable oil 1 small onion, cut in half, sliced 1 small red bell pepper, cut into 1/4-inch strips 1 small green bell pepper, cut into 1/4-inch strips 4 hot dog buns, split 1/2 cup tomato pasta sauce, heated Preparation On large microwavable plate, microwave burgers uncovered on High 2 to 3 minutes, turning once, until thawed....

Ingredients 1 envelope dry active yeast 2 cups warm water 2 1/2 cups all-purpose flour, plus more for dusting surface 2 teaspoons coarse salt 2 cups whole-wheat flour 1/2 cup toasted wheat germ Extra-virgin olive oil, for bowl Preparation Dissolve yeast in water in a large bowland let stand, 5 minutes. Stir in 2 cups all-purposeflour and salt. Stir in whole-wheatflour and wheat germ, then remaining all-purposeflour, 1 tablespoon at a time, until doughcomes away from bowl but is still sticky....

Ingredients 3/4 cup butter, softened 2/3 cup granulated sugar 4 teaspoons grated lemon peel 1/4 cup lemon juice 3 eggs 1 teaspoon vanilla 1 cup Gold Medal™ all-purpose flour 1/2 cup cornmeal 1/2 teaspoon baking powder 1 cup powdered sugar 1/2 cup semisweet chocolate chips, melted Preparation Heat oven to 350°F. Lightly spray 24 (3-inch) madeleine molds with cooking spray. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until fluffy....

Ingredients 3 scallions 1 large white onion, quartered lengthwise, root end kept intact 2 large fresh poblano chiles (8 ounces) 1 1/2 pounds frozen corn kernels, thawed and drained (about 3 1/3 cups), divided 1 tablespoon coarse salt 4 cups plus 3 tablespoons water, divided 2 tablespoons fine cornmeal or masa harina Queso fresco cheese, crumbled, for sprinkling Preparation Cut dark-green tops off scallions, and finely chop. Preheat a large cast-iron skillet over medium-high heat....

Ingredients 2 tablespoons freshly squeezed lime juice 1 tablespoons plus 2 Teaspoons low-sodium soy sauce, or tamari 2 teaspoons honey 2 small red onions, sliced as thinly as possible into rounds 1 tablespoon plus 1 teaspoon extra-virgin olive oil 6 ounces mixed salad greens, such as arugula, mizuna, and watercress 4 teaspoons raw sunflower seeds 2 teaspoons sesame seeds Preparation In a medium bowl, combine 1 tablespoon lime juice, 1 tablespoon soy sauce, and 1 teaspoon honey....

Ingredients 2 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup butter, softened 1 1/2 cups packed brown sugar 2 eggs 2 teaspoons vanilla 1 1/2 cups semisweet chocolate chips 1 1/2 cups candy-coated chocolate candies Preparation Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter and brown sugar with electric mixer on medium speed 2 to 3 minutes or until light and creamy....

Ingredients 2 Yukon gold potatoes, washed Coarse salt and freshly ground pepper 4 (6-ounce) skinless halibut fillets 12 fresh flat-leaf parsley leaves 3 to 4 tablespoons olive oil Beurre Rouge Preparation Halve potatoes lengthwise. Using a very sharp knife or mandolin, slice potatoes lengthwise into paper-thin rounds. Lay a piece of parchment paper on work surface; arrange potato slices, slightly overlapping, to form a 5-by-7-inch rectangle on parchment; season with salt and pepper....

Ingredients 1 1/2 cups raspberry pie filling (from 21-oz can) 1 cup sliced fresh strawberries 3/4 cup fresh blueberries 6 slices (about 3/4 inch thick) angel food or pound cake (3x2 1/2 inches) 3/4 cup whipped cream topping (from 7-oz can) Preparation In medium bowl, mix pie filling, strawberries and blueberries. Cut each cake slice diagonally in half to make 2 triangles. Arrange 2 triangles on each of 6 serving plates....

Ingredients 3 tablespoons extra-virgin olive oil 2 medium eggplants (1 1/2 pounds total), cut into 1-inch rounds Coarse salt and ground pepper 2 ounces ricotta salata or feta cheese, crumbled (1/2 cup) 2 tablespoons capers, drained 1/3 cup red onion, diced small 3 medium tomatoes, seeded and diced 3 tablespoons minced fresh mint leaves 2 teaspoons red-wine vinegar, plus more if desired Preparation Preheat oven to 425 degrees. Brush a rimmed baking sheet with 2 tablespoons oil....

Ingredients 2 cups Gold Medal™ all-purpose flour 1 1/4 cups granulated sugar 1 tablespoon finely chopped fresh rosemary leaves 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 cup vegetable oil 1 teaspoon vanilla 3 eggs 3/4 cup fig preserves, chopped 1/2 cup chopped walnuts 3/4 cup powdered sugar 2 tablespoons buttermilk 2 teaspoons butter, melted 1/2 teaspoon vanilla Preparation Heat oven to 350°F. Heavily grease 12-cup fluted tube cake pan with shortening; lightly flour....

Ingredients 1 cup Original Bisquick™ mix 1 teaspoon onion powder 1/2 teaspoon red pepper (add more if you want them really spicy, omit if no spice) 1 teaspoon chili powder 2 teaspoons paprika 1 teaspoon celery salt 2 teaspoons sugar 1 egg 1/4 cup milk 1 package chicken tenders (14 to 16 oz) 2 to 3 tablespoons butter, melted Ranch dressing, if desired Preparation Heat oven to 450°F. Line cookie sheet with parchment paper....

Ingredients 4 pounds oysters in shells 1/2 cup boiling water Butter or margarine, melted, if desired Preparation Discard any broken-shell or open (dead) oysters. Scrub remaining oysters in cold water, removing any barnacles with a dull paring knife. Place half of the oysters in a steamer with boiling water. Cover and steam 5 to 8 minutes, removing oysters as they open. Discard any unopened oysters. Repeat with remaining oysters. Serve hot oysters in shells with butter....

Ingredients 1 peach, halved, pitted, and sliced into 1/2-inch wedges 1 nectarine, halved, pitted, and sliced into 1/2-inch wedges 1 plum, halved, pitted, and sliced into 1/2-inch wedges 16 cherries, pitted 3 tablespoons peach liqueur 1 bottle (750 ml) dry white wine, such as Sauvignon Blanc 4 cups (32 ounces) chilled ginger ale Ice Preparation In a pitcher or large bowl, combine peach, nectarine, plum, cherries, peach liqueur, and white wine....