Ingredients 2 teaspoons olive or vegetable oil 1 medium onion, chopped (1/2 cup) 1/2 bag (16-ounce size) frozen chopped broccoli, thawed and drained 1/2 teaspoon dried thyme leaves 1/2 teaspoon garlic salt 1/4 cup water 1 can (2 1/4 ounces) sliced ripe olives, drained 1 egg 2/3 cup ricotta cheese 2/3 cup shredded provolone cheese 1/2 teaspoon pepper 2 cans (10 ounces each) refrigerated pizza crust dough Preparation Heat oven to 425°....
Ingredients 1/3 cup extra-virgin olive oil 1/3 cup chopped pitted black olives, such as Kalamata or Nicoise 1/4 cup chopped toasted almonds 4 teaspoons grated lemon zest plus 1 tablespoon juice 3/4 teaspoon red-pepper flakes 1/3 cup chopped fresh parsley Salt 8 cups blanched broccoli (from 2 bunches) Preparation Combine oil and olives, almonds, lemon zest plus juice, and red-pepper flakes. Add parsley and season with salt. Toss with broccoli and serve warm or at room temperature....
Ingredients 1 cup apple cider 2 tablespoons dry vermouth or dry white wine 2 tablespoons unsalted butter 2 star anise 1/4 teaspoon salt 3 Anjou or Bartlett pears, peeled, cored and sliced into six slices each 4 ounces mascarpone 1 cup heavy cream 2 tablespoons honey Crisp almond cookies, for serving (optional) Preparation In a large skillet with a tight-fitting lid combine the apple cider, vermouth, butter, anise, and salt. Bring to a simmer....
Ingredients 2 tablespoons margarine or butter 1 medium onion, sliced 1 large clove garlic, finely chopped 1 can (28 ounces) whole tomatoes, undrained 1 can (15 to 16 ounces) kidney beans, rinsed and drained 1 can (15 to 16 ounces) pinto beans, rinsed and drained 1 can (4 ounces) chopped green chilies, drained 2 to 3 teaspoons chipotle chili powder or regular chili powder 1/2 cup shredded Cheddar cheese (2 ounces)...
Ingredients 8 slices bread 1 bag (1 pound) frozen broccoli, green beans, pearl onions and red peppers (or other combination), thawed and drained 2 cups shredded reduced-fat Cheddar cheese (8 ounces) 8 eggs or 2 cups fat-free cholesterol-free egg product 4 cups fat-free (skim) milk 1 teaspoon ground mustard 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon ground red pepper (cayenne) Preparation Cut each bread slice diagonally into 4 triangles....
Ingredients 2 1/2 cups Original Bisquick™ mix 1 tablespoon packed brown sugar 1 cup pumpkin beer (or your favorite beer) 1/2 cup buttermilk 2 tablespoons butter, melted 2 eggs 3 to 4 cups hot Slow Cooker Cincinnati Chili 1 1/2 cups shredded sharp Cheddar cheese (6 oz) 1 can (14 oz) kidney beans, if desired 1 large onion, finely chopped, if desired Oyster crackers, if desired Preparation Heat waffle maker, greasing if necessary....
Ingredients 1/2 cup fat-free buttermilk 1/4 cup reduced-fat sour cream 2 teaspoons grated lemon peel 1 teaspoon chopped fresh dill weed 1/4 teaspoon freshly ground pepper 1/8 teaspoon salt 1 lb cooked jumbo lump crabmeat, drained, shell pieces removed 4 large leaves Bibb lettuce 2 cups multicolored cherry tomatoes (about 12 oz), quartered Preparation In small bowl, beat buttermilk, sour cream, lemon peel, dill, pepper and salt with wire whisk....
Ingredients 1 cup unsalted chicken broth 2 tablespoons packed brown sugar 2 tablespoons tamarind paste 2 teaspoons fish sauce 1 tablespoon gluten-free low-sodium soy sauce 1/2 teaspoon chili garlic sauce 10 oz uncooked Thai stir-fry rice noodles 2 teaspoons vegetable oil 4 green onions, sliced diagonally (separating white parts from green tops) 4 cloves garlic, finely chopped 1/2 lb uncooked deveined peeled (tail shells removed) medium shrimp 1 egg, slightly beaten...
Ingredients 1/2 cup Thai sweet chili sauce 1/3 cup apricot preserves 36 fresh asparagus spears (about 2 lb), trimmed 1 tablespoon olive oil 1 teaspoon garlic-pepper blend Preparation Heat gas or charcoal grill. In small bowl, mix chili sauce and preserves; set aside. Place asparagus in grill basket (grill “wok”). Brush asparagus with oil; sprinkle with garlic-pepper blend. Place grill basket on grill over high heat. Cover grill; cook 5 to 8 minutes, turning once with tongs, until tender and slightly charred....
Ingredients 2 garlic cloves, minced 1 tablespoon finely grated lemon zest 1 tablespoon lemon juice 4 teaspoons finely chopped fresh oregano leaves 4 tablespoons extra-virgin olive oil Coarse salt and ground pepper 4 large tomatoes Preparation Heat a grill to medium-high. In a small bowl, combine garlic, lemon zest, lemon juice, oregano, and 2 tablespoons olive oil. Season with salt and pepper. Clean and lightly oil hot grill. Halve tomatoes crosswise and brush cut sides with 2 tablespoons oil....
Ingredients 4 cups all-purpose flour (spooned and leveled), plus more for forming biscuits 2 tablespoons baking powder 1 1/2 teaspoons salt 8 tablespoons (1 stick) cold unsalted butter, cut into pieces 1/2 cup snipped fresh chives, thyme, or sage, or a combination 2 cups cold milk Preparation Preheat oven to 400 degrees. In a food processor, combine flour, baking powder, salt, and butter. Pulse mixture until pea-size pieces form. Through the feeding tube, add chives and milk; pulse just until combined....
Ingredients Salt and pepper 3/4 pound spaghettini or spaghetti 4 ounces fresh goat cheese 10 ounces baby spinach (10 cups) 3 cups fresh parsley, chopped 2 cups fresh cilantro, chopped 1 tablespoon grated lemon zest plus 1 tablespoon juice 1/2 cup toasted walnuts, chopped Preparation In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain. In pot, stir together goat cheese and 1 cup pasta water over medium....
Ingredients Ice cubes 8 fresh mint leaves 6 orange slices 2 cups (16 oz) chilled sparkling mineral water Preparation Fill 2 lowball or other glasses with ice. With back of spoon or knife, gently tap mint leaves to release some of the oils. Place 4 leaves in each glass. Squeeze orange slices over ice, then add 3 slices to each glass. Top each with 1 cup sparkling mineral water; stir. Serve immediately....
Ingredients 3 tablespoons reduced-fat mayonnaise 2 ounces reduced-fat cream cheese 2 tablespoons chopped pimientos (well drained) 1 cup grated yellow cheddar cheese (4 ounces) coarse salt and ground pepper Preparation In a food processor, pulse reduced-fat mayonnaise with reduced-fat cream cheese and chopped pimientos (well drained) until combined. Using a flexible spatula, scrape down sides of bowl. Add cheddar cheese; season with coarse salt and ground pepper. Pulse until spreadable and slightly chunky....
Ingredients 2 cups Gold Medal™ all-purpose flour 1/4 cup granulated sugar 1/2 teaspoon salt 1/4 cup margarine, softened 1/3 cup light corn syrup 2 1/2 packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened 2 eggs 2 egg whites 1 cup light corn syrup 2 teaspoons vanilla 3/4 cup raspberry or strawberry jam Powdered sugar, if desired Preparation Heat oven to 375°F. Grease bottom and sides of rectangular pan, 13x9x2 inches....
Ingredients 1 cup Gold Medal™ all-purpose flour 1/2 cup firm butter or margarine 1/2 cup finely chopped nuts 2 pints (4 cups) raspberry sorbet, slightly softened 1 pint (2 cups) vanilla ice cream, slightly softened 1/2 cup frozen pink lemonade concentrate, thawed 1 cup Cool Whip frozen whipped topping, thawed Few drops red food color, if desired 1 cup fresh raspberries Additional Cool Whip frozen whipped topping, thawed, if desired...
Ingredients 1 large leek, sliced 5 garlic cloves, peeled 1/2 small rutabaga, peeled and chopped 2 parsnips, peeled and chopped 2 carrots, peeled and chopped 1 sweet potato, peeled and chopped 8 brussels sprouts, trimmed and halved 3 tablespoons olive oil, plus more for drizzling 1 tablespoon plus 1 teaspoon balsamic vinegar Coarse salt and pepper 1 1/2 cups cooked and drained cannellini beans Preparation Heat oven to 425 degrees. On a rimmed baking sheet, toss leek, garlic, rutabaga, parsnips, carrots, sweet potato, and brussels sprouts with olive oil and 1 tablespoon balsamic vinegar....
Ingredients 1 pound fully cooked smoked sausage, cut into 1/2-inch slices 1 medium green bell pepper, chopped (1 cup) 1 medium onion, chopped (1/2 cup) 2 cloves garlic, finely chopped 1 can (28 ounces) crushed tomatoes, undrained 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper 1 package (10 ounces) frozen sliced okra, thawed and drained 1 tablespoon white vinegar 1/4 to 1/2 teaspoon red pepper sauce 4 cups hot cooked rice, for serving...
Ingredients 1/4 cup all-purpose flour 1 1/2 teaspoons chili powder 1/4 teaspoon salt 1/4 teaspoon black pepper 2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned 2 tablespoons oil 1 can (15 oz) black beans, rinsed and drained 1 can (14.5 oz) organic diced tomatoes, undrained 1 cup tomato juice 1 package (9 oz) frozen whole kernel corn 2/3 cup long grain rice 1/8 to 1/4 teaspoon cayenne pepper...
Ingredients 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon paprika Dash ground red pepper (cayenne) Salt to taste Preparation Heat oven to 350°F. In medium bowl, toss all ingredients until chickpeas are coated. Spread mixture in single layer on ungreased 15x10x1-inch pan or cookie sheet. Bake 25 to 35 minutes, stirring halfway through baking time, or until chickpeas are dry and toasted....
