Ingredients 1 medium red bell pepper, cut into 12 pieces 1 medium green bell pepper, cut into 12 pieces 1 medium yellow bell pepper, cut into 12 pieces 1 medium red onion, cut into 1-inch pieces 1 medium zucchini, cut into 1-inch pieces 1 tablespoon olive or vegetable oil 1 tablespoon chopped fresh or1/2 teaspoon dried marjoram leaves 1/4 teaspoon salt 1 tub (8 ounces) soft cream cheese with roasted garlic...
Ingredients 3 cans (15 oz) no-salt-added organic garbanzo beans (Chick Peas), rinsed and drained 1 pound red-skin potatoes, cut into 3/4-inch pieces 1 can (14.5 oz) no-salt-added diced tomatoes 3/4 cup chopped red sweet pepper 1/2 cup chopped onion 3 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 3 1/2 cups unsalted vegetable broth Preparation In a 5- or 6-quart slow cooker, stir together garbanzo beans, potatoes, undrained tomatoes, sweet pepper, onion, garlic, cumin, paprika, and cayenne pepper....
Ingredients 1/2 cup Yoplait® Fat Free plain yogurt (from 2-lb container) 1/4 cup reduced-fat mayonnaise 3/4 cup buttermilk 1 tablespoon chopped fresh chives 2 teaspoons chopped fresh parsley 1/8 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon pepper Preparation In small bowl, mix ingredients until blended. Cover; refrigerate 1 hour to blend flavors. Store in refrigerator up to 2 days. Related Video
Ingredients 2 tablespoons extra-virgin olive oil 2 pounds large shrimp, peeled and deveined Coarse salt and ground pepper 1 teaspoon smoked paprika 2 tablespoons sherry vinegar 1/4 cup roughly chopped fresh parsley Preparation In a large skillet, heat olive oil over medium-high. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 4 minutes. Season with salt and pepper. Stir in paprika and sherry vinegar; transfer to serving dish....
Ingredients 2 tablespoons vegetable oil 1 pound cut-up beef for stir-fry 3 cups cut-up cabbage or coleslaw mix 1/2 cup sweet-and-sour sauce Hot cooked couscous, rice or noodles, if desired Preparation Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side. Add beef; stir-fry 2 minutes or until brown. Remove from skillet. Add remaining 1 tablespoon oil; rotate skillet to coat side....
Ingredients 1/2 cup crumbled blue cheese (2 oz) 1/4 cup shredded Monterey Jack cheese with jalapeño peppers (1 oz) 2 tablespoons cream cheese, softened 1 tablespoon mayonnaise 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 2 tablespoons chopped fresh parsley Preparation Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. In small bowl, mix cheeses and mayonnaise until well blended and soft. Separate dough into 2 long rectangles....
Ingredients 1 1-inch-thick slice rustic bread, crust removed 2/3 cup hazelnuts, skinned, plus more chopped, for garnish 1 clove garlic, minced 1 tablespoon lemon juice 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper Preparation Soak bread in water for 5 minutes, then remove and squeeze out excess. Transfer to a food processor with hazelnuts and pulse until finely chopped. Add garlic, lemon juice, oil, and 6 tablespoons water and pulse until smooth....
Ingredients 1/3 cup fig preserves 1/4 cup olive oil 3 tablespoons white balsamic vinegar 1/4 teaspoon salt 1/8 teaspoon pepper 6 cups torn arugula 2 medium pears, sliced 2 oz blue cheese, crumbled (1/2 cup) 1/2 cup chopped walnuts or pecans, toasted Preparation In food processor, place all dressing ingredients. Cover; process until smooth. On platter or 8 salad plates, arrange arugula and pears. Sprinkle with cheese and nuts. Drizzle with dressing....
Ingredients 2 packages (11.7 oz) frozen Pillsbury™ Blueberry Toaster Strudel™ (6 Count)* 2 packages (8 oz each) cream cheese, softened 1/3 cup granulated sugar 2 teaspoons vanilla 2 eggs Grated peel and juice of 1 small lemon 2 cups fresh blueberries Powdered sugar, for sprinkling Preparation Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Toast pastries as directed on box, reserving icing packets for later. Place pastries flat in baking dish....
Ingredients 3/4 cup butter (do not use margarine) 3/4 cup packed brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla 1 egg 1 3/4 cups Gold Medal™ all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 bag (12 oz) semisweet chocolate chips (2 cups) 1 cup chopped pecans, lightly toasted Preparation Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In 1-quart saucepan, melt butter over medium heat, stirring constantly, until light golden brown....
Ingredients 1 box (18.4 oz) Betty Crocker™ Milk Chocolate Brownie Mix Water, vegetable oil and eggs called for on brownie mix box 1 egg 1 quart (4 cups) vanilla ice cream 3 cups sliced fresh strawberries 1 jar (11.75 oz) hot fudge topping, heated Preparation Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake brownie mix as directed on box for 8-inch pan, using water, oil and eggs and adding 1 additional egg....
Ingredients 16 wonton skins, (thawed if frozen) 1/2 cup chocolate-hazelnut spread (such as Nutella) 1/4 cup water 2 tablespoons unsalted butter 1 tablespoon orange zest (from one orange) Vanilla ice cream, for serving 1 orange, cut into segments, for serving Preparation Lay wonton skins out on a work surface. Spoon 1 scant tablespoon of chocolate-hazelnut spread onto each wonton. Brush the edges with water using a pastry brush. Lay a wonton wrapper over top and seal, pressing together with fingers....
Ingredients 4 envelopes unflavored gelatin 2 cups cold water 3 cups white or red grape juice 1 cup sugar 1 cup medium dry white wine Sweetened whipped cream Preparation Sprinkle gelatin on cold water in medium bowl to soften. Heat grape juice to boiling. Stir grape juice and sugar into gelatin mixture until gelatin is dissolved. Stir in wine. Pour into 6-cup mold. Refrigerate about 4 hours or until firm. Unmold onto serving plate....
Ingredients 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 medium onion, chopped 3 ounces ground lamb (90 percent lean) Coarse salt and freshly ground pepper 1 2/3 cups chicken stock 1 cup short-grain brown rice 3 tablespoons dried currants 4 small eggplants (about 8 ounces each) 1 cup fresh flat-leaf parsley, chopped 1/4 cup fresh mint, chopped Finely grated zest of 1 lemon Garnish: chopped fresh parsley and mint,and finely grated lemon zest...
Ingredients 1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan 12 ounces bittersweet chocolate, coarsely chopped 2 1/4 cups sugar 6 large eggs 1 1/2 teaspoons pure vanilla extract 1 cup plus 2 tablespoons all-purpose flour 3/4 teaspoon salt Green sprinkles, for topping Preparation Preheat oven to 350 degrees. Butter a 13-by-9-inch baking sheet. Line baking sheet with parchment paper, leaving a 1-inch overhang on the two long sides....
Ingredients 1 quart homemade yogurt or store-bought plain low-fat yogurt 3 tablespoons finely chopped fresh chives 2 tablespoons chopped fresh flat-leaf parsley leaves 1/2 teaspoon minced garlic 3/4 teaspoon coarse salt 1/8 teaspoon freshly ground white pepper, or more to taste Carrots and endive, trimmed, for crudites Baguette slices, for serving Preparation Fold a large piece of cheesecloth twice to form a 4-layer, roughly 18-inch square. Place in a sieve set over a large bowl, and spoon yogurt into center....
Ingredients 1 lb boneless skinless chicken breasts, cut into 1/2-inch strips 2 tablespoons gluten-free blackened seasoning blend 1 tablespoon canola or vegetable oil 1 bag (5 oz) mixed baby salad greens (4 cups) 1 medium mango, peeled, pitted and diced (1 cup) 1/2 medium red onion, sliced (3/4 cup) 1 small red bell pepper, chopped (1/2 cup) 2/3 cup raspberry vinaigrette Preparation Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated....
Ingredients 1 cup Yoplait® vanilla low-fat yogurt 1 tablespoon mayonnaise or salad dressing 1/4 teaspoon grated orange or lemon peel 2 tablespoons orange or lemon juice 1 pint strawberries, (2 cups), sliced 1 1/2 cups seedless green grapes, cut in half 1 medium kiwifruit, peeled and chopped 1 can (11 ounces) mandarin orange segments, drained 3 tablespoons dried cranberries Preparation Mix yogurt, mayonnaise, orange peel and orange juice in small bowl; set aside....
Ingredients 1/4 cup vegetable oil 2 tablespoons lemon juice 1/2 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 3 cups 3/4-inch pieces melon, (honeydew, cantaloupe, watermelon) Assorted salad greens 2 small cucumbers, thinly sliced Preparation Shake oil, lemon juice, sugar, salt and pepper in tightly covered container; toss with melon and cucumbers. Cover and refrigerate at least 1 hour but no longer than 8 hours. Drain salad. Serve on salad greens....
Ingredients 1 box (4.7 oz) Old El Paso™ Stand ’n Stuff Taco Shells (10 Count) 1 tablespoon vegetable oil 1 1/4 lb pork tenderloin, cut into 3/4-inch pieces 1/2 cup barbecue sauce 1 can (16 oz) sweet baked beans 2 cups shredded Cheddar cheese (8 oz) 2 green onions, thinly sliced Preparation Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside....
