Ingredients 2 teaspoons vegetable oil 1/2 lb fully cooked kielbasa sausage, cut lengthwise in half, then cut crosswise into slices 1 large onion, sliced 1 medium green bell pepper, thinly sliced 8 large eggs 1/2 cup milk 1/4 teaspoon salt 1/8 to 1/4 teaspoon pepper Preparation In 10-inch skillet, heat oil over medium heat. Cook kielbasa, onion and bell pepper in oil about 5 minutes, stirring occasionally, until vegetables are tender....
Ingredients 1 cup Gold Medal™ all-purpose flour 1/4 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water Preparation Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary)....
Ingredients 4 large tomatoes, seeded, chopped (4 cups) 2 large red bell peppers, chopped (3 cups) 2 medium cucumbers, peeled, chopped (2 cups) 2 medium celery stalks, diagonally sliced (1 cup) 8 medium green onions, sliced (1/2 cup) 4 cups tomato juice 1/4 cup red wine vinegar 2 to 3 teaspoons red pepper sauce 1/2 teaspoon freshly ground pepper 1/2 teaspoon Worcestershire sauce 2 cloves garlic, finely chopped 2 cans (15 oz each) Progresso™ black beans, drained, rinsed...
Ingredients 1/4 cup soy sauce 1/4 cup chili sauce 1/4 cup dry sherry 2 cloves garlic, finely chopped 1 tablespoon grated gingerroot Preparation Mix all ingredients in shallow glass dish or resealable plastic food- storage bag. Add 1 to 2 pounds boneless beef, pork, chicken or fish; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 24 hours. Remove meat from marinade; reserve marinade....
Ingredients 2 teaspoons olive oil 1/2 cup chopped onion 2 cloves garlic, finely chopped 2 jalapeño chiles, seeded, chopped 1 cup uncooked quinoa, rinsed, drained 1 1/4 cups reduced-sodium vegetable broth 1 teaspoon chili powder 1/2 teaspoon ground cumin 1 cup frozen whole kernel corn 1 can (15 oz) black beans, drained, rinsed 1 can (14.5 oz) fire roasted diced tomatoes, undrained 24 large Bibb lettuce leaves, rinsed, patted dry with paper towel...
Ingredients 8 oz soft silken tofu, drained in fine mesh strainer 2 small cloves garlic 2 anchovy fillets 3 tablespoons lemon juice 1 tablespoon gluten-free white miso 1 tablespoon gluten-free low-sodium soy sauce 1 teaspoon Dijon mustard 1/2 teaspoon ground black pepper 2 teaspoons sesame oil 12 oz firm tofu, drained thoroughly, patted dry, cut into 3/4x1/2-inch chunks 1/4 teaspoon salt 1 large head romaine lettuce, ribs removed, torn into bite-size pieces (8 cups)...
Ingredients 1 can (8 ounces) crushed pineapple 2 cups vanilla yogurt 1 can (6 ounces) frozen orange juice concentrate, thawed Preparation Open the can of pineapple with the can opener. Pour pineapple into the strainer over the sink to drain. Put pineapple in the bowl. Add the yogurt and orange juice concentrate to pineapple. Stir with the wooden spoon until mixed. Spoon the yogurt mixture into the paper cups. Put cups in the freezer for about 45 minutes or until mixture begins to thicken....
Ingredients 1 container (15 oz) fat-free ricotta cheese 1 container (6 oz) Yoplait® Light strawberries ’n bananas yogurt 7 sheets frozen phyllo (filo) pastry (14x9 inch), thawed Cooking spray 2 tablespoons granulated sugar Powdered sugar 1/2 cup semisweet chocolate chips 1 tablespoon vegetable oil Colored candy sprinkles or pistachio nuts Preparation Place 2 coffee filters inside colander, and place colander over large bowl. Spoon ricotta cheese into coffee filters, and cover with plastic wrap....
Ingredients 12 sprigs cilantro, if you like 1 can (8 ounces) refried beans 6 flour tortillas (6 to 8 inches across) 3/4 cup shredded Monterey Jack cheese Taco sauce or salsa, if you like Preparation If you use the cilantro, rinse it in cool water. Pat dry with the paper towels. Cut cilantro into tiny pieces, using the scissors. Save for later (you will need this in step 4). Open the can of refried beans with the can opener....
Ingredients 2 1/2 quarts water 2 (4-inch) pieces kombu 1/2 ounce bonito flakes Preparation Let kombu stand in room-temperature water for 30 minutes. Bring kombue and water up to a bare simmer for 10 minutes. Remove kombu and add bonito flakes. Boil for 5 minutes. Strain. Related Video
Ingredients 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro 1 clove garlic, finely chopped 1/4 teaspoon salt 1 lb tuna steaks 1/2 cup chopped cucumber 1/4 cup plain low-fat yogurt 2 tablespoons chopped fresh cilantro 1 tablespoon reduced-fat mayonnaise or salad dressing Preparation In shallow glass dish or pie plate, mix lime juice, 2 tablespoons cilantro, the garlic and salt. Cut fish steaks into 4 serving pieces. Add fish to lime mixture, turning several times to coat....
Ingredients 1 1/3 cups finely crushed zwieback or graham crackers 2 tablespoons packed brown sugar 1 egg white, lightly beaten 2 tablespoons lactose free butter 3/4 cup Cascadian Farm® strawberry fruit spread 2 containers (6 oz each) Yoplait® Lactose Free French vanilla yogurt 6 cups raspberries, blueberries, blackberries or halved strawberries Fresh mint sprigs Preparation Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar....
Ingredients 2 pounds Yukon Gold potatoes (4 medium), cut into 1-inch pieces 1 tablespoon extra-virgin olive oil Coarse salt and ground pepper 1/4 cup mayonnaise 2 tablespoons fresh lemon juice 1 garlic clove, minced 3/4 teaspoon smoked or sweet paprika Preparation Preheat oven to 400 degrees. On a rimmed baking sheet, toss together potatoes and olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, 35 to 40 minutes....
Ingredients 1 pound carrots, cut into 3-inch-long, 1/2-inch-thick wedges 1 small delicata squash, halved, seeds removed, and cut into 3/4-inch slices 8 figs, halved 1 pear, halved and cut into 1/2-inch wedges 1 head garlic, cloves separated and unpeeled 1/2 bunch fresh thyme, plus 1 tablespoon fresh thyme leaves, for garnish 3 tablespoons extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 1/4 cup aged balsamic vinegar Maldon sea salt Preparation Preheat oven to 475 degrees....
Ingredients 6 cloves garlic, unpeeled 6 medium-large ripe avocados (about 2 1/2 pounds) 1/2 cup coarsely chopped fresh cilantro leaves 2 tablespoons freshly squeezed lime juice, plus more if necessary Coarse salt 1 1/2 to 2 pounds tortilla chips or 2 baguettes, sliced on the bias into 1/4-inch-thick slices, brushed with olive oil and toasted 3/4 cup Mexican queso fresco or queso anejo, for serving 3/4 cup toasted pumpkin seeds, for serving 3/4 cup coarsely crumbled chicharron (Mexican crisp-fried pork rind) or 1/2 cup crumbled crisp bacon (from 2 to 3 medium-thick bacon slices), for serving Preparation In a medium dry skillet, roast garlic over medium heat, turning, until soft and blackened in spots, 10 to 15 minutes....
Ingredients 1 cup sugar 1 cup water Preparation Bring sugar and water to a boil in a small saucepan over high heat. Cook, stirring, until sugar dissolves. Let cool. Related Video
Ingredients 12 ounces firm tofu, drained and cut into 1/2-inch cubes 2 tablespoons canola oil Coarse salt 1 medium onion, diced 3 cloves garlic, minced 1 teaspoon freshly grated ginger 1/2 teaspoon cumin seed, crushed 1/2 teaspoon coriander seed, crushed 1/4 teaspoon mustard seed, crushed Pinch red pepper flakes 1 1/2 pounds fresh spinach, stemmed and chopped 1 cup low-fat plain yogurt 2 cups cooked brown rice Preparation Press tofu....
Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box 1 box (4-serving size) Jell-O™ orange-flavored gelatin 3 cups powdered sugar 1/3 cup butter or margarine, softened 1 teaspoon vanilla 2 to 3 tablespoons milk Yellow, red and blue food colors 1/3 cup white baking chips Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups....
Ingredients 4 beef top loin steaks (New York, Kansas City or strip steaks) 6 oz each (1 inch thick) 1/4 cup hoisin sauce 1 teaspoon reduced-sodium soy sauce 1 to 2 teaspoons Sriracha sauce 1 tablespoon vegetable oil 1 box (8 oz) Cascadian Farm® organic whole petite green beans 1 teaspoon toasted sesame oil 1 to 2 tablespoons fresh lime juice (1 medium) 1/4 cup salted dry-roasted peanuts, chopped Preparation Heat oven to 375°F....
Ingredients 1/3 cup crushed gingersnap cookies (about 7 cookies) 1 tablespoon sugar 1 tablespoon butter, melted 1/3 cup flaked coconut 5x3-inch foil loaf pan 2 containers (6 oz each) Yoplait® Fruitful™ mango, pineapple & orange yogurt Preparation Heat oven to 350°F. In small bowl, mix crushed cookies, sugar, melted butter and coconut. Spread evenly on ungreased cookie sheet. Bake 4 minutes; stir. Bake about 2 minutes longer or until coconut is golden brown....
