Ingredients 1 1/2 oz vodka 3/4 oz dry vermouth 1 cup ice 1 tablespoon dark corn syrup 1 or 2 drops red food color Preparation Add vodka, vermouth and ice to a martini shaker, and shake well. Strain into martini glass. In small bowl, mix corn syrup and red food color. Use fingertips to dip into red corn syrup, and rub around rim of martini glass, dripping the “blood” around the glass and letting it drip down into the drink....
Ingredients 1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas) Cooking spray 1 cup finely chopped cooked Canadian bacon (about 5 oz) 1/2 cup crushed pineapple (from 8-oz can), well drained 1 cup finely shredded Mexican cheese blend (4 oz) 1/2 cup mango or peach salsa, if desired Preparation Move oven rack to lowest position; heat oven to 400°F. Spray 1 side of 4 tortillas with cooking spray....
Ingredients 2 small eggplants, about 6 inches in length 1/2 lb lean (at least 93%) ground turkey 1 1/2 cups diced onion 1/4 teaspoon salt 1/2 teaspoon ras el hanout (Moroccan seasoning) 2 cloves garlic, finely chopped 1 can (14.5 oz) Muir Glen™ organic fire-roasted tomatoes, undrained 1 tablespoon tahini 1/2 cup canned Progresso™ chick peas, drained, rinsed 1/4 cup uncooked couscous 1/4 cup crumbled chèvre (goat) cheese (1 oz)...
Ingredients 2 tablespoons lime juice 2 tablespoons honey 1 tablespoon vegetable oil 1 small jicama (7 to 8 oz) Seeds of 1 pomegranate, or 1 1/2 cups sliced fresh strawberries 3 cups fresh baby spinach leaves (from 10-oz bag) Preparation In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors. Peel jicama; cut into 1/4-inch-thick slices. With 1-inch heart-shaped cutter, cut out shapes from slices (about 1 cup hearts)....
Ingredients 8 cups sliced unpeeled nectarines (about 6 medium) 1 tablespoon lemon juice 1 cup fresh raspberries 1/2 cup sugar 1 tablespoon cornstarch Dash salt 2 pie shells (9 inch) Preparation Cut unpeeled nectarines into 1/2-inch slices; place in large bowl. Add lemon juice; gently toss to coat slices. Add raspberries and sugar; stir gently. Let stand at room temperature about 45 minutes. Transfer fruit and juices to colander set over 1-quart saucepan to capture liquid....
Ingredients 3/4 cup butter, softened 1/2 cup Truvia® Baking Blend 2 teaspoons vanilla 1 egg 1 1/4 cups Gold Medal™ all-purpose flour 1/2 teaspoon baking soda 1 teaspoon grated orange peel 1 cup semisweet chocolate chunks Preparation Heat oven to 325°F. In large bowl, beat butter, Truvia® Baking Blend, vanilla and egg with electric mixer on medium speed until smooth. Stir in flour, baking soda and orange peel until well mixed....
Ingredients 2 pounds beets, peeled and cut into 1/2-inch slices (3 cups) 1/2 cup orange juice 1/4 cup cider vinegar 3 tablespoons honey 1 teaspoon salt 1 tablespoon cornstarch 1 tablespoon cold water Preparation Mix all ingredients except cornstarch and water in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 11 to 12 hours or until beets are tender. Mix cornstarch and water; stir into beets....
Ingredients 3/4 cup old-fashioned rolled oats (not quick-cooking) 1/3 cup plus 2 tablespoons packed light-brown sugar 1/4 cup all-purpose flour (spooned and leveled) 1/4 cup blanched almonds, chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon fine salt 5 tablespoons unsalted butter, room temperature 3 pounds pears, such as Bartlett or Anjou (about 6), cored, peeled, and cut into 1/2-inch pieces 1/4 cup finely chopped crystallized ginger (optional) 1 cup dried cranberries...
Ingredients 1 egg 1/2 cup fat-free (skim) milk 1 container (6 oz) Greek Fat Free plain yogurt 3/4 cup Gold Medal™ whole wheat flour 5 russet potatoes (about 1 1/2 lb), peeled 1 small onion 4 oz smoked salmon, chopped 2 tablespoons vegetable oil 1 tablespoon fat-free (skim) milk 1 tablespoon chopped fresh dill weed Dash pepper Preparation In large bowl, beat egg, 1/2 cup milk and 2 tablespoons of the yogurt....
Ingredients 2 tablespoons butter 2 tablespoons Gold Medal™ all-purpose flour 1 tablespoon ground cumin 1 clove garlic, finely chopped 1 cup milk 1 cup shredded Monterey Jack cheese (4 oz) 1 cup shredded Cheddar cheese (4 oz) 1/2 cup chopped tomatoes 2 tablespoons chopped green onions (2 medium) 1 tablespoon chopped fresh cilantro 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained 1 bag multigrain sea salt sweet potato chips...
Ingredients 2 cups uncooked instant rice 2 cups water 1 tablespoon oil 1 (16-oz.) pkg. (4 cups) fresh stir-fry vegetables, cut into bite-sized pieces 12 oz. shelled deveined uncooked medium shrimp, tails removed 1/2 cup purchased sesame-ginger stir-fry seasoning sauce (from 12-oz. bottle) Preparation Cook rice in water as directed on package. Meanwhile, heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add vegetables; cook and stir 3 minutes....
Ingredients 1 pound boneless skinless chicken breast, cut into 1-inch strips 10 Brussels sprouts, cut in half 2 cans (19 oz each) Progresso™ Vegetable Classics lentil soup 1 cup baby-cut carrot 1 cup garlic-flavored bagel chips or croutons, if desired Preparation Mix all ingredients except bagel chips in Dutch oven. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender....
Ingredients 1/2 cup browned unsalted butter, plus 2 tablespoons room temperature 2 medium butternut squashes (1 1/2 pounds each), halved lengthwise and seeded 2 medium acorn squashes (1 1/2 pounds each), halved lengthwise and seeded 1 tablespoon olive oil Coarse salt and freshly ground pepper 2 pounds elbow macaroni 1 cup heavy cream 1 cup milk Pinch of freshly ground nutmeg 1 1/2 cups freshly grated Parmesan cheese 1/4 cup mascarpone cheese...
Ingredients 2 pints strawberries, washed and trimmed 1/4 cup sugar 1 1/2 tablespoons balsamic vinegar 1 28-ounce carton vanilla ice cream Vanilla cookies, for serving Preparation Puree the strawberries with the sugar and balsamic vinegar. Line an 8 x 8-inch glass plate with plastic wrap. Pour in the strawberry mixture and freeze until barely firm, about 2 hours. Meanwhile remove the ice cream from the freezer to soften up. Spread the softened ice cream over the firm puree and cover....
Ingredients 1 box (15.3 oz) Fiber One™ apple cinnamon muffin mix 1/2 cup canned pumpkin (not pumpkin pie mix) or unsweetened applesauce 1/2 cup water 1 tablespoon canola or vegetable oil 1/4 cup fat-free egg product or 1 egg 1/3 cup raisins 1/3 cup sunflower nuts 1/2 cup powdered sugar 2 to 3 teaspoons milk Preparation Heat oven to 400°F. Spray bottom only of 13x9-inch pan with cooking spray. In medium bowl, stir muffin mix, pumpkin, water, oil and egg just until blended (batter may be lumpy)....
Ingredients 1/4 cup butter 1 zucchini, chopped 1 yellow summer squash, chopped 1/2 cup chopped red onion 1 cup frozen corn (from 12-oz bag), thawed 6 slices bacon, crisply cooked, crumbled 2 medium tomatoes, chopped Salt and pepper to taste 4 cold eggs 2 tablespoons chopped fresh basil leaves Preparation In cast-iron or other heavy skillet, melt butter over medium-high heat. Add zucchini, yellow squash and onion; cook 2 to 3 minutes, stirring occasionally, until softened....
Ingredients 12 organic apples 1/2 teaspoon cinnamon 1/4 cup sugar Preparation Toss peels from apples with cinnamon sugar; sprinkling peels with a few drops of water will help the mixture stick. Spread in a single layer on 2 parchment-lined baking sheets, and bake in a preheated 250 degrees oven until peels are curled and crisp, about 2 hours 30 minutes, rotating halfway through. Let cool before serving. Related Video
Ingredients 4 ounces sharp cheddar cheese, grated 1/2 cup (1 stick) unsalted butter, room temperature 1 cup all-purpose flour 1 teaspoon coarse salt Pinch cayenne pepper 30 pecan halves 2 egg whites, lightly beaten Paprika Preparation Place cheese, butter, flour, salt, and cayenne pepper in the bowl of a food processor; process until a dough is formed, about 10 seconds. Turn dough out onto work surface and divide into two equal pieces....
Ingredients 8 slices bread 1/2 cup cream cheese spread (from 8-oz container) 2 cooked boneless skinless chicken breasts, cut into slices 1/2 cup Progresso™ marinated artichoke hearts (from 6-oz jar), drained, quartered 1/4 cup fresh parsley leaves Salt and pepper to taste Preparation Heat closed contact grill or panini maker for 5 minutes. On each slice of bread, spread 1 tablespoon cream cheese. On cream cheese side of 4 bread slices, layer chicken, artichokes and parsley; season with salt and pepper....
Ingredients Vegetable-oil cooking spray 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup granulated sugar 1 cup packed light-brown sugar 1 teaspoon salt 2 teaspoons pure vanilla extract 2 large eggs 2 cups semisweet and/or milk chocolate chips (about 12 ounces) Preparation Preheat oven to 325 degrees. Spray a 9-inch tart pan with a removable bottom or a 9-inch pie tin with vegetable-oil cooking spray; set aside....
