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Ingredients 6 pieces veal shank, cut about 3/4 inch thick Coarse salt Freshly ground black pepper 1/4 cup all-purpose flour, preferably Wondra 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 1/2 cups best-quality Italian white wine 3 tablespoons minced fresh flat-leaf parsley 1 1/2 tablespoons minced fresh orange peel 1 1/2 tablespoons minced fresh lemon peel 3 cloves garlic, finely minced Preparation Generously season both sides of the veal shanks with salt and pepper....

Ingredients Cornbread, cut into 1-inch cubes 1 pound sweet Italian sausage 1 cup (2 sticks) unsalted butter 4 medium red onions, finely chopped 8 celery stalks, finely chopped 4 Granny Smith apples, peeled, cored, and chopped 1 cup dried cranberries 1 1/2 cups half-and-half 1/2 cup chopped fresh sage Preparation Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside....

Ingredients 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces 4 teaspoons curry powder 1/2 teaspoon cayenne pepper Coarse salt 1 tablespoon vegetable oil 5 garlic cloves, minced 3 tablespoons minced peeled fresh ginger (from a 3-inch piece) 1 medium yellow onion, diced small 2 tablespoons tomato paste 2 cups basmati rice 1 can (13.5 ounces) unsweetened light coconut milk Fresh cilantro leaves, for serving Preparation Preheat oven to 350 degrees, with rack in lower third....

Ingredients 1 lb lean (at least 80%) ground beef 1 can (4.5 oz) Old El Paso™ chopped green chiles 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce 1 1/2 cups shredded Cheddar cheese (6 oz) 1 cup Original Bisquick™ mix 1/2 cup milk 1 egg Preparation Heat oven to 400°F. In 10-inch ovenproof skillet, brown beef over medium heat, crumbling as it cooks; drain fat. Stir in chiles and enchilada sauce....

Ingredients 1 (9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, coarsely chopped 4 oz. (1 cup) shredded colby-Monterey Jack cheese blend 1/4 cup roasted red bell pepper strips (from a jar) 1/4 cup sour cream 8 (7 to 8-inch) flour tortillas 1/4 cup Old El Paso™ Enchilada Sauce Salsa, if desired Preparation Heat closed contact grill for 5 minutes. Meanwhile, in large bowl, combine chopped chicken strips, cheese, roasted pepper strips and sour cream; toss to mix....

Ingredients 2 pounds lean ground beef 1 envelope (about 1 1/2 ounces) onion soup mix 1 cup sour cream 1/2 cup Progresso™ dry bread crumbs (any flavor) 1/8 teaspoon pepper Preparation Heat coals or gas grill for direct heat. Mix all ingredients. Shape mixture into 8 patties, each about 3/4 inch thick. Grill patties uncovered 4 to 6 inches from medium coals 10 to 15 minutes, turning once, until no longer pink in center and juice is clear....

Ingredients 2 cups sugar 3 cups water 1/2 cup loosely packed fresh basil 1/2 cup loosely packed fresh mint 2 cups lemon juice Preparation In 1-quart saucepan, mix sugar, 1 cup of the water, the basil and mint. Simmer over low heat, stirring occasionally, until sugar is dissolved. Cool. Strain and discard herbs. In pitcher, stir sugar syrup, lemon juice and remaining 2 cups water. Refrigerate until chilled. Related Video

Ingredients 2 cups chopped honeydew 1 cup chopped English cucumber 12 fresh mint leaves 2-4 tablespoons fresh lime juice, to taste 1 teaspoon honey Preparation Puree ingredients in a blender until smooth. Related Video

Ingredients 1/3 to 2/3 cup granulated sugar 1/3 cup all-purpose flour 1/2 teaspoon ground nutmeg Dash of salt 3 cups frozen sliced peaches, thawed and drained 3 cups sliced fresh pears (3 medium) 2 cups thinly sliced peeled tart cooking apples (2 medium) 2 tablespoons lemon juice 2 tablespoons butter or margarine 3/4 cup powdered sugar About 1 tablespoon milk Ice cream, if desired 3 tablespoons slivered almonds 3 1/2...

Ingredients 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 8 ounces (2 sticks) unsalted butter 2 cups sugar 4 large eggs Finely grated zest of 1 orange 1 cup milk 8 ounces cream cheese (not whipped) 4 tablespoons unsalted butter 3/4 cup confectioners' sugar 1 tablespoon milk 1 teaspoon pure vanilla extract Preparation Preheat oven to 350 degrees with racks in top and bottom thirds. Line twenty-four muffin cups (1-cup capacity) with paper or foil liners, and set aside....

Ingredients 2 cups Original Bisquick™ mix 1 cup milk 2 eggs 2 tablespoons unsweetened baking cocoa 2 tablespoons powdered sugar Red food color 1 cup powdered sugar 1 tablespoon coconut cream 2 to 3 tablespoons milk 2 cups fresh blueberries Preparation Mix Bisquick mix, milk and eggs as directed on box for pancakes, adding baking cocoa and powdered sugar. Add food color to desired color. Use batter to make pancakes as directed on box....

Ingredients 1 lb fresh asparagus spears (about 16) 1 tablespoon dark sesame oil 1 teaspoon soy sauce 1/2 teaspoon wasabi paste 1/4 teaspoon black or white sesame seed Preparation Heat oven to 450°F. Break off tough ends of asparagus as far down as stalks snap easily. In ungreased 15x10x1-inch pan, place asparagus spears in single layer. In small bowl, mix remaining ingredients except sesame seed; pour over asparagus, turning asparagus to coat evenly....

Ingredients 4 cups canned coconut milk 1/2 cup cornstarch 2/3 cup sugar 1 tablespoon orange blossom water 1/2 teaspoon coarse salt Mango-Kumquat Relish, for garnish Mint leaves, for garnish Preparation Rinse six 6-ounce ramekins under running water. Place on a baking sheet; set aside. Place 3/4 cup coconut milk and cornstarch in a small saucepan; stir until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium-high heat, stirring constantly....

Ingredients 16 graham crackers, broken into large pieces 1/2 cup (1 stick) unsalted butter, melted and cooled 1 pint vanilla ice cream, softened 1 cup roughly chopped chocolate flaky-crisp candy bars, such as Butterfinger “fun size” (about 8) 1 pint chocolate ice cream, softened 1 cup roughly chopped chocolate-coconut candy bars, such as Mounds “snack size” (about 8) 2 tablespoons chocolate chips, melted and cooled 6 oval chocolate sandwich cookies, such as Milano, halved crosswise...

Ingredients 3 3/4 cups Golden Grahams™ cereal 3 tablespoons packed brown sugar 1/2 cup butter, melted 2 packages (8 oz each) cream cheese, softened 1/2 cup granulated sugar 1 tablespoon finely grated lemon peel 2 eggs 1/4 cup fresh lemon juice 1 cup fresh blueberries Powdered sugar, if desired Preparation Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In food processor, place cereal; cover and process until finely crushed....

Ingredients 1 tablespoon olive or vegetable oil 1 1/2 cups frozen stir-fry bell peppers and onions (from 1-pound bag) 1 medium stalk celery, sliced (1/2 cup) 2 tablespoons chopped fresh parsley 1 pound ground pork 2 tablespoons chili sauce 1/2 teaspoon garlic salt 1/4 teaspoon dried thyme leaves 1/8 teaspoon ground red pepper (cayenne) 4 sandwich buns Preparation Heat oven to 375°. Heat oil in 10-inch nonstick skillet over medium-high heat....

Ingredients 1 cup plus 1 tablespoon all-purpose flour 3 large eggs, lightly beaten 2 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 1/2 cups milk, plus more for thinning, if necessary 3 tablespoons melted unsalted butter or vegetable oil 4 lemons Creme Patissiere Sauce au Chocolat, for serving Raspberry Coulis, for serving Creme Anglaise, for serving Fresh raspberries and strawberries (optional), for serving Preparation To make the crepes: Place the flour in a bowl, and add the eggs, sugar, vanilla, and 1/2 cup of the milk....

Ingredients 1 box (1 lb) penne pasta 2 cans (10 3/4 oz each) condensed Cheddar cheese soup 1 cup whipping cream 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground red pepper (cayenne) 4 oz fontina cheese, shredded (1 cup) 4 oz smoked Gouda cheese, shredded (1 cup) 4 oz Gruyère cheese, shredded (1 cup) 4 oz sharp Cheddar cheese, shredded (1 cup) 2 tablespoons chopped fresh parsley...

Ingredients 3 tablespoons olive oil 1/4 cup fresh lemon juice 3 cloves garlic, finely chopped 2 tablespoons chopped fresh rosemary leaves 1/2 teaspoon salt 1/4 teaspoon pepper 4 boneless skinless chicken breasts (1 1/4 lb) Preparation In shallow glass or plastic dish or resealable food-storage plastic bag, mix oil, lemon juice, garlic, rosemary, salt and pepper. Add chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 30 minutes to marinate....

Ingredients 1 1/4 pounds new potatoes, cut into 1/2-inch slices (4 cups) 1/3 cup fat-free Italian dressing 2 tablespoons balsamic or cider vinegar 1 tablespoon chopped onion 2 tablespoons Betty Crocker™ Bac~Os® bacon flavor bits or chips Preparation Heat oven to 350°F. Layer potato slices in ungreased 1 1/2-quart casserole. Stir together dressing, vinegar and onion; pour over potatoes. Sprinkle with bacon flavor bits. Cover and bake about 1 hour or until potatoes are tender....