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Ingredients 12 oz. (3 1/2 cups) uncooked fusilli (curly spaghetti) 2 tablespoons olive oil 1 1/2 lb. shelled deveined uncooked medium shrimp 1/2 teaspoon garlic salt 1/4 teaspoon pepper 1 (14.5-oz.) can diced tomatoes, undrained 1 cup coarsely chopped Italian plum tomatoes 1/2 cup sliced pitted kalamata or ripe olives 3/4 teaspoon fennel seed, crushed 2 tablespoons chopped fresh parsley Preparation Cook fusilli to desired doneness as directed on package. Drain; cover to keep warm....

Ingredients 4 cups cooked orzo or rosamarina pasta 1 cup shredded cooked chicken 2 medium cucumbers, chopped (1 1/2 cups) 1 medium red or green bell pepper, chopped (1 cup) 1/3 cup balsamic vinaigrette 1/2 cup pitted Kalamata or Greek olives 1/4 cup crumbled feta cheese Preparation Place pasta, chicken, cucumbers and bell pepper in large bowl. Pour vinaigrette over salad; toss until coated. Top with olives and cheese. Related Video

Ingredients 1 lb fresh green beans, trimmed 1 tablespoon olive oil 1 medium onion, sliced 2 cloves garlic, finely chopped 1 can (14.5 oz) diced tomatoes, undrained 1 teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves 1/8 teaspoon crushed red pepper flakes, if desired 1/3 cup crumbled Cotija cheese 1/4 cup sliced almonds Preparation In Dutch oven, place 2 cups water. Cover tightly; heat to boiling. Place green beans in steamer basket in Dutch oven....

Ingredients 2 cups frozen cauliflower florets 2 cups frozen broccoli florets 1/4 cup fat-free Italian dressing 2 tablespoons shredded fresh Parmesan cheese Preparation In 2-quart saucepan, heat 1 inch of water to boiling. Reduce heat to medium-low. Add cauliflower and broccoli. Cover; simmer 5 to 7 minutes or until vegetables are crisp-tender. Drain. Add dressing to vegetables; toss to coat. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese melts....

Ingredients 2 cups grated Jarlsberg cheese (about 8 ounces) 3/4 cup reduced-fat mayonnaise 1 tablespoon minced red onion 1 tablespoon chopped fresh parsley Coarse salt and ground pepper Preparation In a medium bowl, stir together cheese, mayonnaise, onion, and parsley. Season with salt and pepper. Garnish with more parsley, and serve with crackers, if desired. Related Video

Ingredients 1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and seeded 1/2 medium yellow onion, diced medium 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano (preferably Mexican) 1/4 teaspoon ground allspice 6 cups low-sodium vegetable or chicken broth...

Ingredients 1 tablespoon canola oil 3 tablespoons white balsamic vinegar 1/4 teaspoon pepper 1/8 teaspoon salt 6 1/2 cups chopped tomatoes (about 3 very large) 1 1/2 cups cubed English (seedless) cucumber 1/4 cup pitted kalamata olives 1/2 cup fresh basil leaves, torn 4 cups torn whole wheat country-style bread (8 oz) 1/3 cup crumbled feta cheese Preparation In large bowl, mix oil, vinegar, pepper and salt with wire whisk. Stir in tomatoes, cucumber, olives and basil....

Ingredients 4 Old El Paso™ flour tortillas for burritos (8 inch; from 11.5-oz package) Cooking spray 1 cup Old El Paso™ refried beans (from 16-oz can) 8 medium green onions, sliced (1/2 cup) 1 medium tomato, seeded, diced 1 cup shredded hot pepper Monterey Jack cheese (4 oz) Preparation Place oven rack in lowest rack position; heat oven to 400°F. Spray 1 side of each tortilla with cooking spray. On each of 2 large ungreased cookie sheets, place 2 tortillas sprayed sides down....

Ingredients 1 medium butternut squash, peeled and cut into 2-inch pieces 1 medium green bell pepper, cut into 1-inch pieces 4 skinless, boneless chicken breast halves (about 1 pound), each cut into 3 pieces 1 can (14 1/2 ounces) stewed tomatoes, undrained 1/2 cup salsa 1/4 cup raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 3 cups hot cooked rice, for serving 1 can (4 ounces) chopped green chilies, drained...

Ingredients Vegetable oil, for baking sheet 2 cups heavy cream 2 1/4 cups sugar 6 tablespoons unsalted butter, cut into pieces 1 1/4 cups light corn syrup 1/2 teaspoon coarse salt 1/2 teaspoon pure vanilla extract 3 cups mixed salted roasted nuts 1 tablespoon fresh thyme leaves Preparation Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil....

Ingredients 2 eggs, separated 1 cup milk 1 teaspoon grated lemon peel 1/4 cup lemon juice 1 cup sugar 1/4 cup Gold Medal™ all-purpose flour 1/4 teaspoon salt Whipped cream, if desired Preparation Heat oven to 350°F. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Beat egg yolks slightly in large bowl on medium speed; beat in milk, lemon peel and lemon juice until well blended....

Ingredients 1 lb bulk pork sausage 1 cup thinly sliced carrots 1 cup thinly sliced celery 1 medium onion, chopped (1/2 cup) 2 cups cubed cooked chicken 1 can (10 3/4 oz) condensed cream of celery soup 1/2 cup milk 2 cups Gold Medal™ self-rising flour 1/4 cup butter or margarine 2/3 cup milk Preparation Heat oven to 400°F. Grease 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook sausage, carrots, celery and onion over medium heat, stirring occasionally, until sausage is browned and vegetables are tender; drain....

Ingredients 2 tablespoons white balsamic vinegar 1 teaspoon whole-grain mustard 2 teaspoons minced shallot (from 1 shallot) Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 4 ounces butternut squash (from 1 small squash), peeled 3 small carrots, peeled 2 ounces dates, thinly sliced (about 1/2 cup) 1/4 cup roasted, salted sunflower seeds 4 ounces baby arugula (6 cups) Preparation Combine vinegar, mustard, shallot, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl....

Ingredients 1 lb stew meat, cut into bite-sized pieces 1 bag (1 lb) pre-cut fajita veggies (sliced bell peppers and onions) 1 package (1 oz) Old El Paso™ taco seasoning mix 1/2 cup water 12 tortillas from 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count) 1 can (15 oz) Progresso™ black beans, drained and rinsed 2 cups prepared seasoned rice 1 cup shredded Mexican-style cheese...

Ingredients 1 loaf (1 pound) French bread 1/3 cup mayonnaise or salad dressing 1 tablespoon Key West-style coarsely ground seasoning blend 6 ounces Monterey Jack cheese, sliced 1 pound sliced cooked deli chicken breast 2 cups lightly packed spring salad greens mix or small lettuce leaves 1 medium sweet onion or Bermuda onion, thinly sliced 1 medium red bell pepper, thinly sliced into rings Preparation Cut bread horizontally in half. Mix mayonnaise and seasoning; spread over cut sides of bread....

Ingredients 2 cups sugar 1/2 cup coriander seeds, toasted and coarsely ground Zest of 2 oranges, removed in strips with a vegetable peeler 8 cups fresh orange juice (from about 20 oranges) 1/2 cup fresh lemon juice (from 3 or 4 lemons) Ice Preparation Bring sugar and 2 cups water to a boil in a small pot. Reduce heat; simmer, stirring, until sugar dissolves. Remove from heat; stir in coriander and orange zest....

Ingredients 1/4 cup low-sodium soy sauce 1 tablespoon rice vinegar 2 teaspoons light-brown sugar 2 boneless, skinless chicken breasts (about 1 pound total) 4 teaspoons cornstarch 2 tablespoons vegetable oil 2 garlic cloves, thinly sliced 2 teaspoons minced peeled fresh ginger 4 cups sliced bok choy (from 1 head) 1 small red chile or jalapeno, seeded and sliced Cooked rice, for serving Preparation In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water....

Ingredients 1/2 cup sliced almonds 1/2 cup flour 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 cup milk 4 trout fillets 1 tablespoon extra-virgin olive oil 1 tablespoon butter 2 garlic cloves, smashed and peeled Preparation Lightly toast the almonds in a saute pan. Reserve. Combine the flour, salt, and cayenne pepper in a small, flat dish. Pour the milk into another one. Place the trout fillets in the milk....

Ingredients 3 cups uncooked elbow macaroni (12 oz) 2 tablespoons butter 2 tablespoons Gold Medal™ all-purpose flour 2 cups half-and-half 3 cups shredded sharp Cheddar cheese (12 oz) 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper 1 jar (12 oz) roasted red bell peppers, drained, chopped 1 can (4 oz) Old El Paso™ whole green chiles, drained, chopped 1 cup crushed nacho-flavored tortilla chips Preparation Cook and drain macaroni as directed on package....

Ingredients 1 pound whole-wheat penne 2 tablespoons extra-virgin olive oil 2 cloves garlic, crushed 4 anchovy fillets, chopped 2 tablespoons capers, drained Zest and juice of 1 lemon 1 cup black olives, pitted and coarsely chopped 1/2 cup flat-leaf parsley leaves 1/2 cup grated Parmesan cheese Preparation Cook pasta until al dente, following package directions. Drain. Heat oil in a large skilled. Add garlic, anchovies, capers, and lemon zest. Cook until garlic begins to soften, about 2 minutes....