Ingredients 4 pouches (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix 1 1/3 cups milk 1/2 cup butter or margarine, melted 4 eggs 1 cup dried cranberries Preparation Heat oven to 375°F. Spray braided ring mold with cooking spray. Stir muffin mix, milk, butter and eggs in large bowl until well blended. Stir in cranberries. Spoon into ring mold. Bake 20 to 25 minutes or until golden brown. Remove from ring mold to wire rack, placing braid side up....
Ingredients 4 (6-ounce) pike or perch fish fillets 1 teaspoon coarse salt 1/4 teaspoon ground black pepper 1/4 cup Wondra flour 2 tablespoons butter 2 tablespoons olive oil 1 lemon, cut into wedges, for garnish Preparation Season fish fillets with salt and pepper and dust with flour. Heat butter and oil in a large nonstick skillet over medium-high heat. Place fish in skillet, skin side down, and cook 4 minutes, until skin is crispy and brown....
Ingredients 2 lb medium red beets 2 teaspoons olive oil 2 tablespoons white balsamic vinegar 2 tablespoons lemon juice 1/4 teaspoon salt 1/2 teaspoon pepper 1 green or yellow apple, unpeeled, cut into large matchstick pieces 1 cup thinly sliced yellow onion 2 oz chèvre (goat) cheese, crumbled 2 teaspoons chopped fresh thyme leaves Preparation Heat oven to 425°F. Scrub beets, and trim tops and bottoms. Pierce all over with fork; wrap in foil....
Ingredients 2 apples, halved and cored 2 slices deli ham, diced 1/4 cup shredded cheddar 3 tablespoons fresh breadcrumbs 1 teaspoon Dijon mustard 1 tablespoon butter Preparation Core and halve 2 apples, top with these ingredients, and bake at 350 degrees until tender, 30 minutes. If apples get too brown, tent with foil. Related Video
Ingredients 1/2 cup olive oil 3 1/4 pounds lamb shoulder, trimmed and cut into 2-to-2 1/2-inch pieces 3 cups pureed tomatoes, peeled, fresh or canned 4 cloves garlic, sliced 1 tablespoon red-wine vinegar 1/2 teaspoon sugar Coarse salt and freshly ground pepper 4 tablespoons unsalted butter 1 pound 2 ounces orzo pasta 3 cups hot water 1 tomato, cored and thinly sliced 1/2 cup grated kefalotiri or Parmesan cheese, plus more for garnish...
Ingredients 2 jars (16 oz each) giardiniera vegetable mix, drained 3/4 cup pimiento-stuffed green olives, chopped 2 tablespoons olive oil-and-vinegar dressing 12 small dinner rolls, split 6 slices Swiss cheese, cut in half 12 thin slices deli ham 12 slices Genoa salami 6 slices provolone cheese, cut in half Preparation In food processor, place vegetable mix. Cover; process with 8 to 10 on-and-off pulses until finely chopped. Stir in olives and dressing....
Ingredients 1 large red or yellow tomato, seeded, chopped 1/4 cup chopped cucumber 1 tablespoon chopped green onion (1 medium) 1 tablespoon chopped fresh mint leaves 1 teaspoon lemon juice 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons olive oil 1 small clove garlic, finely chopped 2 pita (pocket) breads (6 inch) Preparation Heat gas or charcoal grill. In medium nonmetal bowl, mix all salsa ingredients. Refrigerate. In small bowl, mix oil and garlic....
Ingredients 1 baguette French bread (16 oz; about 20 inches long), cut in half horizontally 1/4 cup chives-and-onion cream cheese spread (from 8-oz container) 1 jar (6 1/2 oz) marinated artichoke hearts, well drained, patted dry and finely chopped 1/4 cup basil pesto 1/2 cup roasted red bell peppers (from 12-oz jar), patted dry, cut into 1 1/2-inch strips 1/4 lb thinly sliced salami Assorted large pitted kalamata and pimiento-stuffed green olives, if desired...
Ingredients 4 uncooked manicotti pasta shells 1 tablespoon butter or margarine 2 cups sliced fresh mushrooms (5 oz) 2 tablespoons chopped onion 2 cloves garlic, finely chopped 1/3 cup dry sherry, dry white wine or Progresso™ chicken broth (from 32-oz carton) 1 teaspoon lemon juice 1/4 teaspoon lemon pepper 1/8 teaspoon salt 1/2 cup whipping cream 1 package (3 oz) cream cheese, softened 3 tablespoons crumbled feta cheese 2 tablespoons chopped onion...
Ingredients 1 tablespoon vegetable oil 1 small onion, finely chopped (about 1 cup) 2 celery stalks, peeled and finely chopped 1/2 red or green bell pepper, cored, seeded, and chopped 3 garlic cloves, minced 1 pound dried red kidney beans, soaked overnight in cold water 10 cups water 1 ham bone end, ham hock, or cured pork product of some kind (2 to 3 slices of bacon will work, too)...
Ingredients 12 flat-bottom ice-cream cones 1 1/4 cups Gold Medal™ all-purpose flour 3/4 cup sugar 1/3 cup malted milk powder, if desired 1/4 cup baking cocoa 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup vegetable oil 1 teaspoon white vinegar 1/2 teaspoon vanilla 2/3 cup cold water 1 quart chocolate or vanilla ice cream 6 candy or plastic straws Frozen (thawed) whipped topping, if desired 12 maraschino cherries, if desired...
Ingredients 2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups) 3/4 cup granulated sugar 1 tablespoon lemon juice 4 teaspoons cornstarch 1/2 teaspoon coarse salt 6 tablespoons unsalted butter, room temperature 1/4 cup light-brown sugar 1 cup all-purpose flour (spooned and leveled) 1/2 teaspoon coarse salt Preparation Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish....
Ingredients 1/2 cup uncooked brown rice 2 teaspoons dark sesame oil 4 green onions, sliced 1/4 lb snow peas, trimmed 1 cup finely shredded cabbage 1 cup shredded carrot 2 tablespoons unseasoned rice vinegar 2 teaspoons grated gingerroot 6 whole wheat tortillas (10- to 12-inch diameter) 6 tablespoons hoisin sauce 2 cup shredded cooked chicken breast Preparation Cook rice according to package directions; set aside. Meanwhile, in medium nonstick skillet, heat oil over medium-high heat....
Ingredients 1 cup reserved roasted vegetables (from Pork Chops with Fennel and Carrots), coarsely chopped 1 tablespoon chopped pickled jalapenos 4 large flour tortillas 2 reserved cooked pork chops (from Pork Chops with Fennel and Carrots) 3 1/2 ounces Monterey Jack cheese, grated (1 cup) Preparation In a medium bowl, combine roasted vegetables and jalapenos. Spread mixture on half of each of 4 tortillas. Thinly slice pork chops, discarding bones. Top vegetable mixture with pork and cheese; fold tortillas over filling....
Ingredients 2 eggs 1 cup Gold Medal™ all-purpose flour 1 teaspoon baking powder 3/4 cup sugar 1/2 cup fat-free milk 2 tablespoons tub-style 60% to 70% vegetable oil spread 7 cups Cascadian Farm™ organic frozen raspberries, thawed and undrained Small lemon wedges (optional) Fresh mint leaves (optional) 1/3 cup sugar 3/4 teaspoon cornstarch 1 1/2 teaspoons finely shredded lemon peel Preparation Allow eggs to stand at room temperature for 30 minutes....
Ingredients 2 dried chipotle chiles 2 cans (15.5 or 15 oz each) pinto beans, drained, rinsed 1/8 teaspoon liquid smoke, if desired 1 large garlic clove, minced 2 tablespoons chopped fresh cilantro 1/2 each of green, yellow and red bell pepper 2 Italian plum tomatoes, chopped 1 cup shredded Mexican cheese blend (4 oz) 8 oz tortilla chips Preparation Heat oven to 375°F. Place chiles in small bowl; cover with boiling water....
Ingredients 4 cups cut-up rhubarb 1/3 cup water 1/2 package (4-serving size) strawberry-flavored gelatin (1/4 cup) 1 cup chopped fresh or frozen (thawed) strawberries 1/2 gallon vanilla frozen yogurt Preparation Heat rhubarb and water to boiling in 2-quart saucepan. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 5 minutes longer, stirring constantly; remove from heat. Stir in strawberries. Serve sauce warm or cold, layering frozen yogurt and sauce in parfait glasses....
Ingredients 12 ounces uncooked vermicelli 1 can (14 1/2 ounces) diced tomatoes, undrained 1/2 teaspoon dried basil leaves 1/2 cup evaporated milk 3/4 cup basil pesto Preparation Cook and drain vermicelli as directed on package. Mix tomatoes and basil in 2-quart saucepan. Cook over medium-high heat 6 to 8 minutes, stirring occasionally, until most of the liquid has evaporated; reduce heat to low. Stir in milk. Cook 1 minute, stirring occasionally....
Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix 1/2 cup butter or margarine, softened 1 egg 1 package (8 oz) cream cheese, softened 1/4 cup Gold Medal™ all-purpose flour 2 eggs 1 container (6 oz) Yoplait® Light Fat Free raspberry cheesecake yogurt 2 cups fresh or frozen raspberries, thawed if frozen Preparation Heat oven to 350 F. Spray bottom and sides of 13x9 inch pan with cooking spray....
Ingredients 1 medium zucchini 2 tablespoons lemon juice 1/2 package (8-oz size) cream cheese, softened 1 tablespoon chopped fresh chives Dash salt 1 roasted red bell pepper, thinly sliced 2 tablespoons crumbled feta cheese Preparation Use mandoline slicer or knife to slice zucchini into 1/4-inch-thick slices. Place slices in small bowl. Add 1 tablespoon of the lemon juice; toss. In another small bowl, beat remaining 1 tablespoon lemon juice, the cream cheese, chives and salt with whisk until well blended....
