Ingredients 1 package faceted beads (6 millimeter, 480 pieces) 2 yards 28-gauge beading wire Gift-wrapped package Preparation Thread beads, a few at a time, onto wire. At every half-inch or inch of wire, grasp one bead, fold the wire in half, then twist the wire to create a hanging icicle with a bead at the end. Repeat until all wire is used, making icicles of varying lengths. Wrap beaded wire around package....
Ingredients 1 tablespoon vegetable oil 1 large onion, chopped (1 cup) 1 medium red or yellow bell pepper, chopped (1 cup) 2 cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken) 1 cup Progresso™ chicken broth (from 32-oz carton) 1 tablespoon chili powder 5 or 6 drops Frank’s™ RedHot™ Original cayenne pepper sauce 2 cans (15 oz each) pinto beans, drained 1 can (28 oz) crushed tomatoes, undrained...
Ingredients 30 blue corn tortilla chips 1 tablespoon vegetable oil 1 orange bell pepper, cut into thin strips 1 tablespoon butter or margarine 2 cloves garlic, finely chopped 1 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken) 1 cup drained rinsed Progresso™ black beans (from 15-oz can) 2 cups shredded sharp Cheddar cheese (8 oz) Fresh cilantro leaves and chopped green onions, if desired Salsa, if desired Preparation Heat oven to 400°F....
Ingredients 2 cups all-purpose flour 1 1/4 teaspoons coarse salt 2 sticks unsalted butter, softened, plus more for pan 3/4 cup packed light-brown sugar 1 cup toasted sweetened shredded coconut 1 cup chopped toasted pecans Preparation Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed....
Ingredients 1 tablespoon olive oil or butter 1 medium onion, chopped (1/2 cup) 1 clove garlic, finely chopped 1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth 1/4 cup apple juice 2 boxes (10 oz each) Cascadian Farm® frozen organic winter squash, thawed 2 teaspoons curry powder 1/2 teaspoon coarse salt (kosher or sea salt) 1/4 cup half-and-half Preparation In 4-quart saucepan, heat oil over medium heat....
Ingredients 1 package (9 oz) refrigerated cheese-filled tortellini 1 package (9 oz) refrigerated spinach-filled tortellini 1 bag (24 oz) Value Size frozen broccoli, carrots, cauliflower & cheese sauce 1/4 cup chopped red onion 1/4 cup chopped fresh parsley 1 medium red bell pepper, chopped 1 serrano chile, seeded, chopped 1 jar (12 oz) marinated artichoke hearts, drained, chopped, 1/4 cup marinade reserved 1 tablespoon lemon juice Preparation In 4-quart saucepan, cook tortellini as directed on packages; drain....
Ingredients 1 box (15.25 oz) Betty Crocker™ Delights Super Moist™ Lemon Cake Mix Water, vegetable oil and eggs called for on cake mix box Tray or cardboard (16x14 inches), covered with wrapping paper and plastic food wrap or foil 1 1/2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting Blue, red and yellow food colors 1 round mint candy Preparation Heat oven to 350°F (325°F for dark or nonstick pan)....
Ingredients 1 teaspoon olive oil 4 boneless skinless chicken breasts (about 4 oz each) 1 can (20 oz) crushed tomatoes 6 oz fresh spinach leaves (about 4 cups) 1 1/2 teaspoons dried oregano leaves Salt to taste Pepper to taste 1/4 cup mozzarella cheese (1 oz) 3 tablespoons fresh basil leaves, coarsely chopped Preparation Brush olive oil over chicken breasts. Heat coals or gas grill for direct heat. Place chicken on grill rack; cover and grill over medium heat 4 minutes, turning once until there are grill marks on both sides of chicken....
Ingredients 1 lemon 2 cups sugar 1 piece (3 inches) ginger, peeled and chopped 2 teaspoons cream of tartar 1 cup freshly squeezed lemon juice Preparation Slice the top and bottom of lemon with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel. Trim off any white pith from peel and discard. Discard flesh or save for another use....
Ingredients 1 can (5 oz) tuna, drained 1 can (11 oz) whole kernel corn with red and green peppers 1 package Tuna Helper™ cheesy pasta 3 cups hot water 1 cup milk or 1 package (9 oz) frozen cut green beans 3 tablespoons margarine or butter 9 to 10 drops red pepper sauce, if desired Tortilla chips Preparation Stir uncooked Pasta, Sauce Mix and remaining ingredients except tortilla chips in 12-inch skillet....
Ingredients 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed 1 egg 1 clove garlic, finely chopped 1 teaspoon smoked paprika 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon coarse (kosher or sea) salt 1 cup chopped fresh spinach 1/2 cup shredded carrot 2 tablespoons chopped fresh cilantro 3/4 cup Progresso™ panko bread crumbs 2 tablespoons canola oil Toppings, as desired (avocado halves, cilantro leaves, cucumber slices, tomato slices, sweet pepper strips, lettuce leaves)...
Ingredients 1/4 cup whiskey (2 oz) 1 teaspoon simple syrup 1 teaspoon water 1/8 teaspoon aromatic bitters Ice cubes 1 orange slice 1 maraschino cherry with stem Preparation In lowball glass, mix whiskey, simple syrup, water and bitters. Add ice to fill glass. Garnish with orange slice and cherry. Related Video
Ingredients 2 tablespoons butter 1 large sweet onion, thinly sliced (1 1/2 cups) 1 clove garlic, thinly sliced 1 tablespoon salt, if desired 1 lb uncooked penne pasta 1 3/4 cups whipping (heavy) cream 1/4 cup butter 4 oz Gorgonzola cheese (preferably Gorgonzola dolce, or sweet Gorgonzola), crumbled (1 cup) 1/4 teaspoon salt 1/8 teaspoon pepper Dash of freshly grated nutmeg or ground nutmeg Preparation In 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat....
Ingredients 2 pounds belly lox (from midsection of a salt-cured salmon) 2 large onions (1 1/2 pounds), sliced into 1/4-inch rounds (4 cups) 1 cup white vinegar 1 cup sugar 2 tablespoons coriander seeds 2 tablespoons mustard seeds 2 tablespoons dill seeds 1 tablespoon whole allspice berries 3 bay leaves 1 teaspoon red-pepper flakes Sour Cream Sauce (optional), for serving Preparation Cover lox with water, and soak in refrigerator 8 hours, changing water once....
Ingredients 1/4 cup olive oil 2 tablespoons rice vinegar 4 tablespoons white miso paste 1 tablespoon soy sauce 1 1/2 cups julienned English (hothouse) cucumber 1 1/2 cups julienned carrot 1 carton (32 oz) Progresso™ Broth Vegetable 1 bunch green onions, sliced on the bias, white and green parts separated 4 boneless skin-on salmon filets (6 oz each) Preparation In large bowl, beat olive oil, vinegar, 1 tablespoon of the miso paste and the soy sauce with whisk....
Ingredients 3/4 cup sugar 1/4 cup water 1 cup pumpkin (not pumpkin pie mix) 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 6 eggs 1 cup half-and-half 1 cup whipping (heavy) cream Preparation Heat oven to 350°F. Heat 3/4 cup sugar and the water to boiling in heavy 2-quart saucepan over low heat, stirring constantly. Boil, without stirring, until syrup is deep golden brown....
Ingredients 1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli 1 jar (28 oz) tomato pasta sauce (any chunky variety) 1 bag (1 lb) frozen broccoli, green beans, pearl onions and red peppers 1 can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed 1/4 cup shredded fresh Parmesan cheese, if desired Preparation Cook and drain ravioli as directed on package. While ravioli is cooking, mix pasta sauce, vegetables and beans in 3-quart saucepan....
Ingredients 8 tablespoons olive oil, plus more for baking sheet 8 ounces plum tomatoes, quartered lengthwise 1 red bell pepper (12 ounces), quartered lengthwise and seeded 4 medium cloves garlic Sea Salt and freshly ground pepper 1 tablespoon finely chopped fresh thyme leaves 1 tablespoon red wine vinegar Preparation Preheat oven to 425 degrees. Lightly oil a baking sheet. Combine the tomatoes, red pepper, and garlic on prepared baking sheet. Drizzle with 6 tablespoons oil....
Ingredients 1/4 cup extra-virgin olive oil 1 medium onion, diced small 4 garlic cloves, minced 2 cans (28 ounces each) diced tomatoes 3/4 pound small white potatoes, halved or quartered 1/2 cup pitted Kalamata olives 1/4 cup chopped fresh parsley 4 salmon fillets (6 ounces each), skin removed Coarse salt and ground pepper Preparation In a large, straight-sided skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion is softened, 8 minutes....
Ingredients 1/2 cup (1 stick) unsalted butter, plus more for baking pan 1 cup all-purpose flour (spooned and leveled) 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1 1/4 cups sugar 1/2 pound bittersweet chocolate chips (1 1/2 cups) 3 large eggs 1 teaspoon pure vanilla extract 32 miniature chocolate peppermint patties, such as York Candy eyes, chocolate chips, and icing pens, for decorating Preparation Preheat oven to 350 degrees....
