Ingredients 6 cups Gold Medal™ all-purpose flour or Harvest King® or Better for Bread® bread flour 3 tablespoons sugar 1 tablespoon salt 2 tablespoons shortening 2 packages regular or quick active dry yeast 2 1/4 cups very warm water (120°F to 130°F) Butter or margarine, melted Preparation Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently....
Ingredients 1 package (16 ounces) mostaccioli pasta 1 jar (26 to 30 ounces) spaghetti sauce 1 container (15 ounces) ricotta cheese 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain 4 medium green onions, chopped (1/4 cup) 1/4 cup sliced pimiento-stuffed olives 2 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes 1/8 teaspoon pepper Preparation Heat oven to 375°. Cook and drain pasta as directed on package....
Ingredients 2 large zucchini (about 6 inches long) 1 teaspoon salt 1/2 cup Gold Medal™ all-purpose flour 2 eggs, beaten 1 cup Progresso™ Italian style bread crumbs Preparation Cut off ends of zucchini. Cut each zucchini in half crosswise; cut each half into 8 (3-inch) spears. Place spears in colander over bowl; sprinkle with salt. Cover; let stand at room temperature 4 hours so zucchini spears can dry. Once zucchini spears are dry, rinse spears and pat completely dry with paper towels; set aside....
Ingredients 1 container (8 oz) small fresh mozzarella cheese balls, drained 1 pint (2 cups) cherry tomatoes, cut in half 1 package (10 oz) refrigerated grilled chicken breast strips 1/2 cup balsamic vinaigrette dressing 12 leaves romaine lettuce Chopped fresh basil leaves, if desired Preparation In medium bowl, gently stir mozzarella, tomatoes and chicken. Drizzle with dressing; toss lightly. Line each of 4 plates with 3 lettuce leaves; spoon salad onto lettuce-lined plates....
Ingredients 3/4 cup (1 1/2 sticks) unsalted butter 3 large egg yolks 1 teaspoon fresh lemon juice 1/2 teaspoon salt Pinch of cayenne pepper Pinch of freshly ground black pepper Preparation Melt butter in a saucepan over low heat and let cool slightly. Add egg yolks to the jar of a blender. While the motor is running, slowly pour in the melted butter. When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper....
Ingredients 3/4 cup mayonnaise 1/2 cup buttermilk 1/2 cup finely chopped fresh Italian (flat-leaf) parsley 1/4 cup finely chopped fresh chives 1/4 cup finely chopped fresh tarragon leaves 2 tablespoons lemon juice 2 teaspoons anchovy paste 1 teaspoon finely chopped garlic Salt and pepper to taste Preparation In 3-cup or larger jar with tight-fitting lid, place all ingredients. Seal jar; shake vigorously until ingredients are well combined. Pour dressing over your favorite salad....
Ingredients 1 box Betty Crocker™ Suddenly Salad® Caesar pasta salad mix Water and vegetable oil called for on salad mix box 4 cups chopped curly green kale leaves 1 can (19 oz) Progresso™ cannellini beans, drained, rinsed Preparation Make pasta salad as directed on box. Stir in kale. Top with beans. Refrigerate 30 minutes before serving. Cover and refrigerate any remaining salad. Related Video
Ingredients 1 lb lean ground pork 1 tablespoon grated lime peel 1 teaspoon dried thyme leaves 1/2 teaspoon ground allspice 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon salt 1 medium red onion, cut into 1/2-inch slices 8 slices French bread, 3/4 inch thick 1 tablespoon olive or vegetable oil Preparation Heat gas or charcoal grill. In medium bowl, mix all ingredients except onion, bread and oil. Shape mixture into 4 patties, about 3/4 inch thick....
Ingredients 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix 1/2 cup vegetable oil 1/2 cup water 4 eggs 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 cups coarsely shredded peeled carrots 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting 23 PEEPS® brand yellow marshmallow bunnies Betty Crocker™ Red and Yellow Gel Food Colors 1 creme-filled chocolate sandwich cookie, filling removed, finely crushed...
Ingredients 2 tablespoons mayonnaise or salad dressing 1/4 cup chili sauce 1 teaspoon lemon juice 1 1/2 teaspoons seafood seasoning (from 6-oz container) 1 1/2 cups chopped cooked chicken breast 1 medium stalk celery, sliced (1/2 cup) 2 tablespoons diced red bell pepper 6 croissants, split 1 cup shredded iceberg lettuce Preparation In large bowl, mix mayonnaise, chili sauce, lemon juice and seafood seasoning. Stir in chicken, celery and bell pepper....
Ingredients 5 Tbsp. butter, melted 2/3 cup brown sugar 3 Tbsp. honey 1 1/3 cup sliced almonds 1 box Immaculate Baking Co.™ Chocolate Cake Mix 3/4 cup butter, melted 1 1/4 cup milk 4 eggs Preparation Preheat the oven to 350°F. Take a greased 9 inch cake pan. To this pan add melted butter, brown sugar, honey, and mix well. Spread sliced almonds and gently press into the sugar mixture....
Ingredients 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix 3 tablespoons unsweetened baking cocoa 1/2 cup unsalted butter, melted 1 egg 1 tub (16 oz) Betty Crocker™ Original Rainbow Chip Frosting Preparation Heat oven to 350° F. Line 2 cookie sheets with cooking parchment paper; set aside. In medium bowl, beat cookie mix and cocoa. Add melted butter and egg; mix until soft pale brown dough forms. On lightly floured surface, roll dough 1/4 inch thick....
Ingredients 1 pint (2 cups) vanilla ice cream 1 pint (2 cups) chocolate ice cream 2 cups shredded coconut 16 semisweet chocolate chips Preparation Line cookie sheet with waxed paper. With 1/2-cup ice cream scoop, scoop 4 balls of vanilla ice cream and 4 balls of chocolate ice cream onto cookie sheet. Freeze 30 minutes or until firm. Working quickly, roll each vanilla ice cream ball in coconut, coating well. Repeat with chocolate ice cream balls, coating well....
Ingredients 2 3/4 cups sugar 1 1/4 cups butter or margarine, softened 1 teaspoon vanilla 5 eggs 3 cups Gold Medal™ all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup milk or evaporated milk 1 cup flaked coconut 1 tablespoon coconut extract Preparation Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, 10-inch angel food (tube) cake pan, or 2 (9x5-inch) loaf pans. Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly....
Ingredients 1/3 cup chopped green onion (4 medium) 1 garlic clove, finely chopped 2 teaspoons butter or margarine 1 1/2 cups water 1/2 teaspoon reduced-sodium chicken bouillon granules 1 cup uncooked couscous 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves 1/4 teaspoon pepper 1 medium yellow summer squash, chopped (1 cup) 1 medium tomato, chopped (3/4 cup) Preparation Cook onions and garlic in butter in 2-quart saucepan, stirring frequently, until onions are tender....
Ingredients 1 box (4.7 oz) Betty Crocker™ au gratin potatoes 3 cups water 1/2 cup mayonnaise or salad dressing 1 tablespoon Dijon mustard 2 cups cubed fully cooked ham 1 bag (12 oz) frozen sweet peas, broccoli or other vegetable, thawed and drained Preparation Heat Potatoes, Sauce Mix and water to boiling in 4-quart Dutch oven over high heat, stirring occasionally. Reduce heat; simmer uncovered about 25 minutes, stirring occasionally, until potatoes are tender....
Ingredients 1 cup sour cream 1 can (6 ounces) crabmeat, drained and cartilage removed 1/2 teaspoon garlic salt 1/4 teaspoon grated lemon peel 2 large cucumbers Preparation Place sour cream, crabmeat, garlic salt and lemon peel in blender. Cover and blend on medium-high speed about 45 seconds, stopping blender twice to scrape down sides, until smooth. Pour dip into serving bowl. Cover and refrigerate 1 hour to blend flavors. Peel cucumbers if desired; cut lengthwise into fourths and remove seeds....
Ingredients 3/4 cup plain yogurt 2 teaspoons honey 2 teaspoons chopped fresh dill weed 2 teaspoons chopped fresh oregano leaves 1/4 teaspoon salt 1 small clove garlic, finely chopped 24 cocktail picks or toothpicks 24 pitted kalamata olives 24 small grape tomatoes 12 slices (1/2 inch) English (seedless) cucumber, cut in half crosswise Preparation In small bowl, mix dip ingredients; set aside. On each cocktail pick, thread 1 olive, 1 tomato and 1 half-slice cucumber....
Ingredients 2 cups uncooked farro 4 1/2 cups water 1/2 teaspoon salt 1 medium yellow onion, cut into 8 wedges 3 bell peppers (red, orange or yellow), cut into chunks 1/2 lb fresh asparagus spears, trimmed 1 package (8 oz) baby portabella mushrooms 2 cups cherry tomatoes 1 tablespoon olive oil Salt and freshly ground black pepper 5 tablespoons olive oil 2 tablespoons fresh lemon juice 1 tablespoon grated lemon peel...
Ingredients 4 small halibut steaks, 3/4 inch thick (about 1 1/2 pounds) 1 tablespoon vegetable oil 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 cup green salsa (salsa verde) 1/2 cup fresh corn kernels or frozen corn 1 small tomato, seeded and chopped ( 1/2 cup) 1 ripe avocado, pitted, peeled and chopped Preparation Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray....
