Posts

Ingredients 2 tablespoons butter or margarine 1 cup uncooked regular long-grain rice 1/2 cup sliced green onions (5 medium) 1/2 cup pine nuts 2 1/2 cups Progresso™ chicken broth (from 32-oz carton) 1 teaspoon grated lemon peel 1/4 teaspoon salt 1/4 cup sliced green onion tops Preparation Melt butter in 3-quart saucepan over medium-high heat. Cook rice, 1/2 cup onions and the nuts in butter about 5 minutes, stirring occasionally, until nuts are light brown....

Ingredients 1 can (15 ounces) kidney beans, drained and rinsed 1 shallot, minced 1 carrot, finely grated 3 cups cooked quinoa 2 tablespoons chopped fresh parsley 3 tablespoons crumbled feta 1 teaspoon coarse salt 2 egg whites, lightly whisked 2 tablespoons extra-virgin olive oil 6 whole-wheat buns, grilled Whole-grain mustard, for serving Grilled onions, for serving Radicchio, for serving Preparation In a bowl, mash beans into a thick paste and mix in shallot, carrot, quinoa, parsley, feta, salt, and egg whites....

Ingredients 4 slices bacon, cut into 1/2-inch pieces 1 pound beef boneless sirloin steak, 3/4 inch thick 1/2 teaspoon peppered seasoned salt 1/2 cup beef broth 2 teaspoons Dijon mustard 1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves 4 medium green onions, sliced (1/4 cup) Preparation Cook bacon in 12-inch nonstick skillet over medium heat, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels....

Ingredients 24 large mushrooms 1/3 cup chopped onion 1 teaspoon grated gingerroot 4 cloves garlic, finely chopped 3 tablespoons dry sherry or fat-free reduced-sodium chicken broth 1/4 pound cooked small shrimp, finely chopped 6 canned whole water chestnuts, finely chopped 1/4 cup finely chopped turkey ham 1/4 cup dry bread crumbs 1 tablespoon chopped fresh parsley 1/4 teaspoon sesame oil Preparation Set oven control to broil. Remove stems from mushroom caps; set stems aside....

Ingredients 1 cup butter or margarine, softened 2 teaspoons grated orange peel 2 tablespoons orange juice Preparation Beat all ingredients with electric mixer on high speed until well blended. Serve at room temperature. Store tightly covered in refrigerator up to 3 weeks. Or wrap airtight and freeze up to 2 months. Related Video

Ingredients 3 sweet potatoes, peeled and cut into 3/4-inch cubes (3 cups) 3/4 cup orange juice 2 teaspoons cornstarch 1 teaspoon pumpkin pie spice, apple pie spice or ground cinnamon 1/4 teaspoon ground cumin 1 can (15 ounces) black beans, rinsed and drained 1 cup cooked rice Preparation Place sweet potatoes in 2-quart saucepan; add enough water just to cover. Heat to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until tender; drain and set aside in a bowl....

Ingredients 1/2 small seedless watermelon, cut into chunks 1 bunch mint, tough stems removed, 6 sprigs reserved for serving 1 tablespoon superfine sugar 1 lime, cut into wedges 1 1/4 cups white rum Preparation In a blender, in batches, puree watermelon. Pour through a fine-mesh sieve into a liquid-measuring cup, pressing on solids to extract as much liquid as possible (about 3 cups); discard solids. In a large container, combine mint, sugar, and lime....

Ingredients 2 tablespoons olive or vegetable oil 1 medium onion, chopped (1/2 cup) 1 slice bacon, cut up 1 clove garlic, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground nutmeg 1 lb spinach leaves 2 tablespoons lime juice Preparation In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bacon and garlic in oil 8 to 10 minutes, stirring occasionally, until bacon is crisp; reduce heat to low....

Ingredients 6 tablespoons all-purpose flour, plus more for work surface 1/2 recipe Flaky Tart Dough 10 large eggs 2 cups creme fraiche 2 cups whole milk 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh thyme 5 slices center-cut bacon, sliced crosswise into 1/4-inch pieces 1 medium or 2 small zucchini, peeled lengthwise into 1/8-inch-thick ribbons 1/2 cup gruyere Preparation On a lightly floured work surface, roll dough into a 16-inch round....

Ingredients 1 package Betty Crocker™ banana nut muffin mix 3/4 cup water 2 tablespoons vegetable oil 1 egg Preparation Heat to 375°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches. Stir muffin mix, water, oil, and egg in medium bowl just until blended. Pour into pan; spread evenly. Bake 8-inch loaf 35 to 45 minutes, 9-inch loaf 30 to 40 minutes or until toothpick inserted in center comes out clean and loaf is golden brown....

Ingredients 1 Vidalia onion, thinly sliced into rings 2 limes, 1 juiced and 1 cut into wedges Coarse salt 1/3 cup finely chopped scallions (about 6) 3 tablespoons finely chopped jalapeno chiles (about 2) 3/4 cup finely chopped fresh cilantro, plus sprigs for serving 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 3/4 pound meaty fish fillets, such as mahimahi 2 cups cooked beans, plus 1/4 cup cooking liquid...

Ingredients 2 tablespoons butter or margarine 1 thin slice onion 2 tablespoons all-purpose flour 1/2 cup beef broth 1/2 cup dry red wine 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves 1/2 teaspoon chopped fresh parsley 1/2 teaspoon finely chopped onion 1 dried bay leaf 1/4 teaspoon salt 1/8 teaspoon pepper Preparation In 1 1/2-quart saucepan, melt butter over medium heat. Cook onion slice in butter, stirring constantly, until onion is brown; discard onion....

Ingredients 2 cups uncooked mostaccioli pasta (6 ounces) 1 envelope (0.75 ounce) herb-and-garlic sauce mix or 1 envelope (0.5 ounce) pesto sauce mix 1/4 cup olive or vegetable oil 1/4 cup balsamic or red wine vinegar 2 cups broccoli flowerets 1 cup chopped walnuts 1/2 cup sliced ripe olives 1/2 cup shredded Parmesan cheese Preparation Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix sauce mix, oil and vinegar....

Ingredients 1/3 cup Frank’s™ RedHot™ Buffalo Wings Sauce or red pepper sauce 1/2 teaspoon black and red pepper blend 4 boneless skinless chicken breasts (4 to 5 oz each) 1 tablespoon vegetable oil 1/4 cup blue cheese dressing 4 kaiser rolls, split 4 slices (1 oz each) Swiss cheese 4 slices tomato 4 lettuce leaves Preparation In 13x9-inch (3-quart) glass baking dish, mix Buffalo wing sauce and pepper blend. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick....

Ingredients 3 tablespoons whole milk, room temperature 3 extra-large eggs, room temperature 1 3/4 teaspoons pure vanilla extract 1 1/2 cups sifted cake flour (not self-rising) 3/4 cup sugar 3/4 teaspoon baking powder 1/4 teaspoon salt 14 tablespoons unsalted butter, softened Preparation Preheat oven to 350 degrees. Line the bottom of an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with parchment paper. In a medium bowl, mix together milk, eggs, and vanilla; set aside....

Ingredients 1 whole chicken (31/2 to 4 pounds), cut into 10 pieces Salt and pepper 1 large yellow onion, thinly sliced 1 can (6 ounces) tomato paste 2 cans (15.5 ounces each) cannellini beans, rinsed and drained 1 sprig rosemary Preparation Preheat oven to 375 degrees. Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, place chicken skin side down and cook over medium until pieces release easily from pot and are browned, about 10 minutes....

Ingredients Salt and pepper 1 pound Yukon Gold potatoes, peeled and diced large 1/2 pound carrots, peeled and diced large 5 cloves garlic, smashed and peeled, divided 4 tablespoons unsalted butter, divided 1 pound ground chuck (80% lean) 1 medium yellow onion, diced small 1 pound button or cremini mushrooms, trimmed and thinly sliced1 3 tablespoons tomato paste 1 tablespoon Worcestershire sauce Preparation Preheat oven to 450 degrees. In a pot of salted water bring potatoes, carrots, and 3 cloves garlic to a boil....

Ingredients 4 slices bread (any variety) 3 tablespoons creamy peanut butter 2 tablespoons fruit jelly (any flavor) 1 Nature Valley™ peanut butter crunchy granola bar (1/2 pouch from 8.9-oz box) Preparation With rolling pin, flatten each slice of bread. Spread 1 tablespoon of the peanut butter on each of 2 slices of bread and 1 tablespoon jelly on each of the other 2 slices of bread. To make 2 stacks, place 1 peanut butter-spread bread slice, peanut butter side up, on top of 1 jelly-spread bread slice, jelly side up....

Ingredients 6 cups Rice Chex™ cereal 1 bag (11 oz) white vanilla baking chips (about 2 cups) 1/3 cup coarsely crushed gluten-free peppermint candy canes or coarsely crushed unwrapped peppermint candies Preparation Line large rimmed cookie sheet with waxed paper. In large bowl, add cereal. In small microwavable bowl, microwave chips uncovered on Medium (50%) 1 1/2 to 2 1/2 minutes, stirring after a minute, until chips are melted and smooth....

Ingredients 1 box Immaculate Baking Co.™ Gluten Free chocolate chip cookie mix 1/2 cup butter, softened (not melted) 1 teaspoon gluten-free vanilla 1 egg 2 packages (8 oz each) cream cheese, softened 1/2 cup cane sugar 1/2 cup heavy whipping cream 2 eggs 1 teaspoon gluten-free vanilla Preparation Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In medium bowl, stir Base and Topping ingredients until soft crumbly dough forms....