Ingredients 4 bags black tea 8 cups water 1/2 cup sugar 32 small paper drinking cups 32 craft sticks (flat wooden sticks with round ends) Preparation In 3-quart saucepan, place tea bags and 4 cups of the water. Heat almost to boiling. Remove tea bags. Pour mixture into 1-gallon heatproof pitcher. Add sugar and remaining 4 cups water; stir until sugar is dissolved. Refrigerate 1 hour to cool. Into each paper cup, pour 1/4 cup tea mixture....
Ingredients 1 1/2 cups semisweet or bittersweet chocolate chips 3/4 cup whipping cream 1 box Betty Crocker™ Gluten Free devil’s food cake mix Water, butter and eggs called for on cake mix box Roasted cacao nibs Chopped dark chocolate Crystallized ginger Dried sweetened cranberries Chopped pistachio nuts Shredded coconut, toasted Sliced almonds, toasted Preparation In medium glass bowl, place chocolate chips. In 2-cup glass liquid measuring cup, microwave cream uncovered on High 1 1/2 minutes, or until hot....
Ingredients 3 cups water 1 cup sugar 3/4 cup fresh lime juice (from about 5 limes) 3/4 cup light rum 1/2 cup lightly packed fresh mint leaves 1 1/2 cups gluten-free ginger ale Preparation In 1 1/2-quart saucepan, heat water and sugar over medium heat about 2 minutes or until sugar is dissolved. Cool completely, about 30 minutes. In 8-cup blender, place sugar water, lime juice, rum and mint leaves (if smaller blender, do in batches)....
Ingredients 1/2 cup Greek vinaigrette dressing 1 tablespoon chopped fresh parsley 1 pound pork boneless loin, cut into 1-inch cubes 1 red onion, cut into 8 wedges 1 large red or green bell pepper, cut into 8 pieces Preparation Heat coals or gas grill for direct heat. Mix dressing and parsley in large bowl; stir in pork, onion and bell pepper. Thread pork, onion and bell pepper alternately on each of four 15-inch metal skewers, leaving 1/4-inch space between each piece....
Ingredients 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles 4 unpeeled small red potatoes, cut into 1/2-inch pieces (1 1/2 cups) 2 unpeeled Yukon gold potatoes, cut into 1/2-inch pieces (2 1/2 cups) 2 tablespoons olive or vegetable oil 1/2 teaspoon salt 1 medium yellow bell pepper, cut into 1/2-inch pieces 3 medium roma (plum) tomatoes, coarsely chopped (1 cup) 1/4 cup white balsamic vinegar 2 tablespoons olive or vegetable oil...
Ingredients 4 large sweet onions, such as Vidalia, Maui, or Walla Walla 2 tablespoons olive oil Salt and freshly ground black pepper 1/2 cup sake 1/4 cup soy sauce, plus more for topping onions 2 tablespoons mirin 4 very large diver or day-boat sea scallops 4 thin slices prosciutto 2 tablespoons unsalted butter Preparation Preheat oven to 325 degrees. Place onions in their skins in an 11 1/2-by-8-inch metal baking pan....
Ingredients 2 pounds extra-lean ground beef 1 envelope (about 1 1/2 ounces) onion soup mix 1 cup reduced-fat 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, 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 tablespoons olive oil 1 orange bell pepper, julienned 1 red bell pepper, julienned 1 clove garlic, finely chopped 2 tablespoons fennel seed, crushed 1 teaspoon ground mustard 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 4 swordfish steaks (3 to 4 oz each) Preparation Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium heat. Add bell peppers and garlic; stir to coat. Cover; simmer 15 minutes....
Ingredients 2 tablespoons olive oil 2 cups refrigerated diced potatoes with onion (from 1-lb 4-oz bag) 1 medium carrot, chopped 1 medium zucchini, unpeeled, chopped 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme leaves 3/4 teaspoon salt 1/2 teaspoon garlic powder Preparation In 12-inch nonstick skillet, heat oil over medium heat. Stir in all ingredients. Cook 15 to 20 minutes, stirring occasionally, until potatoes are golden brown and vegetables are tender....
Ingredients 1 envelope (1 1/2 oz) spaghetti sauce mix 2 cups Muir Glen™ organic tomato puree (from 28-oz can) 1 can (28 oz) Muir Glen™ organic whole peeled tomatoes with basil, undrained 3 medium green onions, finely chopped (3 tablespoons) 1 medium green bell pepper, diced (1 cup) 1 teaspoon dried basil leaves 1/4 teaspoon red pepper sauce 2 1/2 cups dry white wine or clam juice 2 lb uncooked clams in shells, scrubbed...
Ingredients 2 cups warm milk (105°F to 115°F) 1/2 cup granulated sugar 1 tablespoon fast-acting dry yeast 2 teaspoons grated lemon peel 1 teaspoon vanilla 4 1/2 cups Gold Medal™ all-purpose flour 1 teaspoon salt 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/2 cup finely chopped crystallized ginger 1/2 cup granulated sugar 2 tablespoons fresh lemon juice 1 tablespoon water 1 tablespoon finely chopped crystallized ginger 3/4 cup powdered sugar...
Ingredients 3 1/2 cups Gold Medal™ all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 1 cup granulated sugar 1 cup packed light brown sugar 2 eggs 1 teaspoon grated lemon peel 2 tablespoons fresh lemon juice Preparation In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until fluffy....
Ingredients 3-pound beef tenderloin 1/3 cup red wine vinegar 1/3 cup olive or vegetable oil 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves 2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes 1/2 teaspoon freshly ground pepper 2 cloves garlic, finely chopped Preparation Place beef in resealable plastic bag or large glass or plastic dish. Mix remaining ingredients; pour over beef....
Ingredients 2 filone bread rolls 1 cup black bean-couscous salad 1 container (10 oz) white bean hummus with roasted pine nuts and herbs Preparation Cut rolls in half horizontally. Spread 1/2 cup salad on bottom half of 1 roll. Top with remaining bottom half of second roll. Spread with remaining 1/2 cup salad. Cover with 1 top of roll. (Save remaining top half for another use.) Using butter knife or icing spatula, spread hummus on top and sides of loaf....
Ingredients 1 small bunch basil, stems removed 1 pound fresh cheese ravioli 1/3 cup extra-virgin olive oil 2 tablespoons lime juice Salt and pepper 1 pint grape or cherry tomatoes, halved or quartered Preparation In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain....
Ingredients 2 slices bacon, cut into 1-inch pieces 2 bunches asparagus (2 pounds), trimmed and cut into 1-inch pieces Coarse salt and ground pepper 2 teaspoons Dijon mustard 3 tablespoons chopped fresh parsley Preparation In a large skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Add asparagus to skillet and season with salt and pepper....
Ingredients 3/4 cup Gold Medal™ all-purpose flour 2 teaspoons granulated sugar 1 teaspoon baking powder 1/8 teaspoon baking soda Dash salt 2 tablespoons butter 1/4 cup lowfat buttermilk 1 slightly beaten egg yolk Nonstick cooking spray 1/2 of an 8-ounce package fat free cream cheese, softened 1 6-ounce carton Yoplait® Fat Free plain yogurt 1/3 cup Cascadian Farm™ organic strawberry fruit spread 2 cups fresh boysenberries, raspberries, and/or blackberries or Cascadian Farm™ frozen organic harvest berries, thawed...
Ingredients 1 pound fresh or frozen skinless fish fillets (cod, flounder, catfish, or trout) 1/2 teaspoon salt 1/8 teaspoon black pepper 3 tablespoons lemon juice 4 medium plum tomatoes 4 teaspoons olive oil 1 (19-ounce) can cannellini beans (white kidney beans), rinsed and drained 1 clove garlic, minced 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed Lemon wedges Fresh rosemary sprigs (optional) Preparation Thaw fish if frozen. Rinse fish; pat dry with paper towels....
Ingredients 3 cartons (6 oz each) Yoplait® Light Lemon Cream Pie yogurt or Yoplait® Original Lemon Burst yogurt 1 package (4-serving size) instant sugar-free, fat-free vanilla pudding mix 1 container (8 oz) frozen light whipped dessert topping, thawed 8 cups fresh blueberries, raspberries, or sliced strawberries 1 8- to 9-inch purchased or prepared angel food cake, cubed Fresh mint sprigs (optional) Preparation In a medium bowl, whisk together yogurt and one-fourth of the pudding mix until smooth....
Ingredients 2 1/4 cups cooked bulgur 1 1/2 cups cooked barley 1/4 cup milk 2 tablespoons dry bread crumbs 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1 egg, beaten 1/4 cup ground walnuts 2 tablespoons margarine or butter Preparation Mix all ingredients except walnuts and margarine. Shape mixture into 1-inch balls. Roll balls in walnuts. Melt margarine in 10-inch skillet over medium-high heat. Cook balls in margarine 10 to 12 minutes, turning frequently, until light brown....
