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Ingredients 1/3 cup teriyaki sauce 1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger 1 clove garlic, finely chopped 3/4 lb boneless pork loin, cut into thin strips 1/2 cup uncooked buckwheat kernels or groats (kasha) 1 egg white 1 cup boiling water 2 teaspoons canola oil 2 medium carrots, thinly sliced (1 cup) 1 medium green bell pepper, cut into 1-inch pieces 1/2 cup water 1 tablespoon cornstarch Preparation In large bowl, mix teriyaki sauce, gingerroot and garlic....

Ingredients 1 tablespoon sugar 2 teaspoons ground cinnamon 4 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package) 3 tablespoons butter or margarine, melted 1 cup finely diced pineapple 1 cup finely diced papaya 1 cup finely diced mango 1/4 cup chopped fresh cilantro 1 tablespoon finely chopped crystallized ginger 1 tablespoon lemon juice 1/8 teaspoon salt Preparation Set oven control to broil. Mix sugar and cinnamon. Brush both sides of each tortilla with butter; sprinkle with sugar-cinnamon mixture....

Ingredients 1 medium or large yellow summer squash, cut into 1/4-inch-thick slices 6 sprigs fresh thyme 1 medium or large zucchini, cut into 1/4-inch-thick slices 1 red bell pepper, cut into strips 2 large cloves garlic, finely chopped 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt Salt and pepper to taste Preparation Heat gas or charcoal grill. Cut long sheet (about 24x12-inch) of heavy-duty foil. Pile yellow squash in center of foil; top with 3 of the thyme sprigs....

Ingredients 2 red or orange bell peppers 2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for grill 1 medium zucchini, cut lengthwise into 1/4-inch strips Coarse salt and ground pepper 4 chicken cutlets (1 pound total) 2 tablespoons red-wine vinegar 2 tablespoons dried currants or raisins 1/3 cup marinated artichoke hearts, coarsely chopped 1/3 cup chopped fresh parsley Preparation Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently....

Ingredients 4 boneless skinless chicken breasts (about 1 1/4 lb) 1/2 cup sweet-and-sour sauce 1 can (8 oz) pineapple chunks, drained 1 medium bell pepper, cut into strips 1/4 small onion, cut into small wedges 1/2 cup chow mein noodles, if desired Preparation Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion....

Ingredients 1 cup pizza sauce 1/3 cup finely chopped green bell pepper 1/3 cup crushed pineapple (from 8-oz can) 1/8 teaspoon crushed red pepper flakes, if desired 24 Totino’s™ Pizza Rolls™ frozen pepperoni or cheese pizza snacks, heated as directed on package Preparation In 1-quart saucepan, mix pizza sauce, bell pepper, pineapple and crushed red pepper. Heat over medium heat, stirring occasionally, until hot. Serve with hot pizza snacks. Related Video

Ingredients 5 cloves garlic 1/2 bunch fresh flat-leaf parsley leaves 1/2 cup (1 stick) unsalted butter, softened 1 teaspoon fresh thyme, leaves 1/4 teaspoon coarse salt Preparation Place garlic and parsley in the bowl of a small food processor; process until finely chopped. Transfer to a medium bowl and add butter; blend using a fork. Add thyme and salt; stir until well combined. Related Video

Ingredients 1 bag (16 oz) coleslaw mix (8 cups) 1/2 cup chopped green onions (8 medium) 2 medium apples, cored and cut into matchstick pieces 1 cup light honey-mustard dressing Preparation In large bowl, toss all ingredients. Serve immediately, or cover and refrigerate up to 24 hours before serving. Related Video

Ingredients 4 cups Corn Chex™ cereal 1 cup Honey Nut Cheerios™ cereal 1/4 cup sunflower nuts 2 tablespoons butter or margarine 2 tablespoons honey 3/4 cup pastel-colored candy-coated chocolate candies Preparation In large microwavable bowl, mix cereals and sunflower nuts. In microwavable measuring cup, microwave butter and honey uncovered on High 45 to 60 seconds, stirring every 30 seconds, until mixture comes to a full boil and butter is melted. Pour over cereal mixture, stirring until evenly coated....

Ingredients 1 package (16 oz) uncooked rotini pasta 2 tablespoons salad supreme seasoning 1 medium red bell pepper, chopped 2 plum (Roma) tomatoes, chopped 1 large green bell pepper, chopped 1 package (3.5 oz) sliced pepperoni 8 oz fresh mozzarella ciliegini (cheese balls), drained, halved 3 green onions with tops, sliced (about 1/2 cup) 1/2 cup sliced pimiento-stuffed green olives 1 cup zesty Italian dressing 1/4 cup shredded Parmesan cheese...

Ingredients 1 cup boiling water 1 package (3 ounces) lime- or lemon-flavored gelatin 1/2 cup cold water 1 can (8 ounces) crushed pineapple, undrained 1/2 cup shredded carrot Mayonnaise or whipped cream, if desired Preparation Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water and pineapple. Refrigerate about 45 minutes or until thickened but not set. Lightly brush six 1/2-cup salad molds with vegetable oil....

Ingredients 1/2 cup grade B maple syrup 1/4 cup firmly packed dark-brown sugar Pinch of salt 1/2 cup heavy cream 1 teaspoon pure vanilla extract 1 tablespoon unsalted butter 1/2 cup pecans, toasted and coarsely chopped Preparation In a large skillet, combine maple syrup, sugar, salt, and cream. Cook over medium heat, stirring, until sugar is dissolved. Raise heat to medium-high, and let cook until thick enough to coat the back of a wooden spoon....

Ingredients 1/3 cup olive or vegetable oil 1/4 cup balsamic or red wine vinegar 2 tablespoons sugar 1 clove garlic, finely chopped 4 cups cooked broccoli or Brussels sprouts 2 cups cherry tomatoes, cut in half 3 cups mushroom halves or fourths (8 ounces) Lettuce leaves, if desired Preparation Beat all Balsamic Vinaigrette ingredients with wire whisk until smooth. In large glass or plastic bowl, pour vinaigrette over broccoli and tomatoes....

Ingredients 3/4 pound skinless red snapper fillet, cut in 3/4-inch cubes 1 cup fresh lime juice (from 8 to 10 limes) 3/4 cup fresh orange juice (from 2 oranges) 3/4 pound medium unpeeled shrimp 1 teaspoon coarse salt, plus more if needed 1/2 teaspoon sugar, plus more if needed 2 tablespoons extra-virgin olive oil 2 navel oranges, peel and pith removed, cut into segments 1 pink grapefruit, peel and pith removed, cut into segments...

Ingredients 1 chopped shallot 2 diced stalks celery 1 teaspoon chopped fresh thyme leaves Olive oil 3/4 cup chicken broth 1/4 cup heavy cream 1/2 pound halved peeled medium shrimp 4 baked potatoes Preparation In a pot, saute shallot, celery, and thyme in olive oil until tender; season. Add broth and simmer until reduced by half. Add cream and shrimp. Simmer until shrimp are opaque throughout; season. Top potatoes with chowder....

Ingredients 2 teaspoons ground cumin 1/2 teaspoon ground cinnamon Coarse salt and ground pepper 4 chicken leg quarters (2 1/2 pounds total) 1 tablespoon extra-virgin olive oil 1 medium yellow onion, cut into 1/2-inch wedges (root end left intact) 3 garlic cloves, minced 3-inch piece peeled fresh ginger, sliced into rounds 1 can (28 ounces) diced tomatoes 1/2 cup raisins Preparation In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat....

Ingredients 1 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed 1 cup thinly sliced English (seedless) cucumber 1/2 cup finely chopped red onion 2 plum (Roma) tomatoes, seeded, chopped 1 serrano chile, seeded, chopped 1/2 cup finely chopped fresh cilantro 1/2 cup ketchup 3/4 cup spicy Bloody Mary mix 2 tablespoons lime juice 1 teaspoon salt 1 large avocado, pitted, peeled and thinly sliced Celery sticks...

Ingredients 3 cups water 3/4 cup dried green or yellow split peas (6 oz), sorted and rinsed 2 tablespoons butter or margarine 1 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon ground turmeric 1/2 teaspoon ground cumin 1 small onion, finely chopped (1/4 cup) Preparation In 3-quart saucepan, heat water and peas to boiling. Boil uncovered 2 minutes; reduce heat to low. Cover and simmer about 25 minutes or until peas are tender but not mushy; drain....

Ingredients 1 pound beef boneless sirloin or round steak 1 tablespoon vegetable oil 1 teaspoon cornstarch 1/2 teaspoon soy sauce 1 package (about 6 ounces) rice stick noodles 1 tablespoon vegetable oil 1 tablespoon finely chopped gingerroot 1 clove garlic, finely chopped 1 package (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers, thawed 1 tablespoon vegetable oil 3/4 cup Progresso™ beef flavored broth (from 32-ounce carton) 1/3 cup rice or cider vinegar...

Ingredients 5 1/2 cups chicken broth 1 1/4 cups cooked long-grain brown rice (from about 2/3 cup uncooked) 4 cups spinach (about 1/2 pound), trimmed and washed 1 1/2 ounces Pecorino-Romano cheese, finely grated (1 1/2 cups), divided Freshly ground pepper 3 large eggs, beaten well Preparation Bring broth and rice to a boil in a large pot over high heat. Stir in spinach, half the cheese, and 1/4 teaspoon pepper, and return to a boil....