Ingredients 2 large unpeeled Yukon Gold or 3 to 4 medium red potatoes (1/2 lb), cut into 1/4- to 1/2-inch pieces 2 tablespoons vegetable oil 1 medium onion, chopped (1/2 cup) 1/2 medium green bell pepper, finely chopped (1/2 cup) 1/2 cup Old El Paso™ salsa verde 2 1/2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package) 4 Old El Paso™ Stand ’n Stuff™ taco shells (from 4.7-oz box)...
Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix 1/4 cup vegetable oil 3 tablespoons strong brewed coffee (room temperature) 1 egg 1/2 cup plus 2 tablespoons coarsely chopped macadamia nuts 1/2 cup flaked coconut, toasted 1/2 cup heavy whipping cream 3 oz white chocolate baking squares, coarsely chopped Preparation Heat oven to 350°F. Line 9-inch square baking pan with foil. Spray bottom and sides of foil-lined pan with cooking spray....
Ingredients 2 cups Gold Medal™ self-rising flour 1/2 cup sugar 2 teaspoons grated orange peel 1/3 cup cold butter 1/2 cup buttermilk 1/4 cup fresh orange juice 1/2 cup chopped pecans 1 teaspoon vanilla Additional sugar Preparation Heat oven to 425°F. In medium bowl, mix flour, 1/2 cup sugar and the orange peel. Cut in butter, using pastry blender or fork, until crumbly. Add buttermilk, orange juice, pecans and vanilla; stir just until dry ingredients are moistened....
Ingredients 2 tablespoons butter 1 lb carrots, peeled and cut into 3/4-inch chunks 1/2 teaspoon salt 3/4 cup Progresso™ unsalted chicken broth (from 32-oz carton) 1 tablespoon sugar 1 to 2 tablespoons cider vinegar Preparation In 12-inch skillet, melt butter over medium-high heat. Add carrots and salt; cook 4 to 5 minutes, until starting to brown. Add broth and sugar; heat to a simmer. Reduce heat to medium-low and simmer uncovered 8 to 10 minutes longer, stirring frequently, until liquid is almost gone and carrots are tender....
Ingredients 1 box (16.25 oz) Betty Crocker™ Super Moist™ white cake mix 3/4 cup orange juice 1/2 cup pineapple juice 1/3 cup vegetable oil 3/4 teaspoon grated orange peel 3 egg whites 1/2 cup butter, softened 5 cups powdered sugar 1/4 cup champagne or sparkling wine Additional grated orange peel, if desired Preparation Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, orange juice, pineapple juice, oil, 3/4 teaspoon orange peel and the egg whites with electric mixer on low speed 30 seconds, scraping bowl constantly....
Ingredients 1/4 cup lime juice 1 tablespoon honey 1/4 teaspoon salt 1 medium mango, cut lengthwise in half, pitted and chopped (1 cup) 2 cups chopped peeled peaches 1/4 cup chopped fresh cilantro 1 tablespoon finely chopped bell pepper 1 untreated cedar plank, 16x6x2 inches 1 large salmon fillet (about 2 lb) 1/4 cup packed brown sugar Preparation In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients....
Ingredients 1 egg 1 cup granulated sugar 1 cup butter, softened 2 cups Gold Medal™ all-purpose flour 1/2 teaspoon ground cinnamon 1/2 cup granulated sugar Liquid food color 1 tablespoon water Preparation Heat the oven to 350°. Grease pan, 15x10-inch pan with sides, with shortening. Mix the egg yolk, 1 cup granulated sugar and butter in large bowl with wooden spoon. Stir in the flour and cinnamon to sugar mixture until well mixed....
Ingredients All-purpose flour, for dusting 1 pound store-bought or homemade Puff Pastry for Raspberry-Rhubarb Turnovers 1/2 cup sugar 1/2 vanilla bean, scraped 6 ounces rhubarb, stalk split into quarters and chopped into 1/4-inch pieces (about 1 1/2 cups) Pinch salt 2 tablespoons cornstarch 2 teaspoons lemon juice 1 teaspoon lemon zest 16 raspberries 1 large egg yolk 1 tablespoon heavy cream Fine sanding sugar, for sprinkling Preparation Line a baking sheet with parchment paper; set aside....
Ingredients 12 ounces frozen cheese-filled ravioli 1 pound bulk Italian sausage 1 large onion, chopped (1 cup) 1 medium green bell pepper, chopped (1 cup) 1 can (14 1/2 ounces) beef broth 1/4 cup tomato paste 1/2 teaspoon crushed fennel seed 1/4 cup half-and-half Preparation Cook and drain ravioli as directed on package. While ravioli is cooking, cook sausage, onion and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain....
Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix 3/4 cup water 1/3 cup vegetable oil 3 egg whites 1 container (6 oz) Yoplait® Original yogurt strawberry 2 containers Betty Crocker™ Whipped vanilla frosting 20 fresh strawberries, cut into 1/4-inch slices Assorted fresh berries, if desired Fresh mint leaves, if desired Preparation Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch pan, or spray with baking spray with flour....
Ingredients 1 cup canned reduced-fat (lite) coconut milk (not cream of coconut) 1/2 cup orange juice 1/4 cup fresh lime juice 1/4 cup water 1 bag (10 oz) frozen organic harvest berries 1 cup fresh baby spinach 1/4 cup bran cereal shreds 2 tablespoons flaxseed 1 medium banana Preparation In blender, place all ingredients. Cover; blend on high speed, stopping occasionally to scrape down sides as needed, 30 to 45 seconds or until flaxseed and spinach are finely chopped....
Ingredients 1 pita bread (6 inches in diameter) 2 to 4 tablespoons pizza sauce or pasta sauce 1 small zucchini, chopped (1 cup) 2 tablespoons chopped onion 2 roma (plum) tomatoes, chopped (1/2 cup) 2 tablespoons sliced ripe olives 1/4 teaspoon salt 1/8 teaspoon dried basil leaves 1/4 cup shredded mozzarella cheese (1 ounce) Preparation Split pita bread around edge with knife to make 2 rounds. Spread pizza sauce on bread halves; place on small microwavable plates....
Ingredients 4 to 6 large red grapefruit, peeled 6 to 8 small heads of fennel, trimmed and thinly sliced crosswise 1/4 cup whole parsley leaves 1 tablespoon extra-virgin olive oil Fleur de sel Freshly ground black pepper 1 teaspoon bee pollen (optional) Preparation Using a serrated knife, cut grapefruit into 4 sections, setting tough centers aside. Cut each section in half crosswise and add to a large bowl along with sliced fennel and parsley....
Ingredients 4 teaspoons Homemade Mayonnaise Homemade Mayonnaise 2 slices toasted bread, 1/2 inch thick 1 large tomato Salt and freshly ground black pepper 4 slices bacon, cooked 2 lettuce leaves Preparation Spread 2 teaspoons mayonnaise on one side of each bread slice. Slice tomatoes at least 1/4 inch thick, and layer on one of the pieces of bread. Sprinkle with salt and pepper. Place bacon and lettuce leaves over tomatoes. Top with remaining piece of bread, and cut sandwich in half....
Ingredients 2 cups milk 1 vanilla bean, split and scraped 2/3 cup sugar 1/2 cup all-purpose flour 2 tablespoons cornstarch 2 large eggs 5 ounces unsweetened chestnut paste 1/4 cup rum (optional) Preparation Place milk and vanilla bean seeds in a medium saucepan and bring to a boil. Meanwhile, in a medium bowl, sift together flour, sugar, and cornstarch. Add eggs, and whisk mixture until pale and stiff. Continue whisking while slowly adding half of the hot milk mixture....
Ingredients 2 teaspoons cumin seed 1 teaspoon coriander seed 1 teaspoon ground turmeric 1/2 teaspoon ground fenugreek 1/4 cup vegetable oil 4 whole cloves 4 green cardamom pods 1 cinnamon stick 2 medium onions, chopped (1 cup) 2 tablespoons grated gingerroot 4 cloves garlic, finely chopped 2 dried bay leaves 1 jalapeño chile, seeded and finely chopped 1 cup canned coconut milk (not cream of coconut) 8 boneless skinless chicken thighs (2 lb)...
Ingredients 1 medium yellow onion, cut into 1/4-inch slices (about 1 1/4 cups) 1 package (20 oz) lean (at least 93%) ground turkey 3 tablespoons dry whole wheat bread crumbs 3 tablespoons fat-free (skim) milk 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1/4 teaspoon coarse ground black pepper 5 slices (1 1/2 oz each) reduced-fat sharp Cheddar cheese 10 mini sandwich buns 2 medium plum (Roma) tomatoes, each cut into 5 slices...
Ingredients 1 tablespoon butter or margarine 1 medium onion, chopped (1/2 cup) 2 cups frozen mixed vegetables 2 cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.) 2 cups cubed cooked chicken 1 (14-oz.) can chicken broth 6 oz. mild Mexican pasteurized prepared cheese product with jalapeño peppers (from 16-oz. pkg.), cubed (1 1/4 cups) Preparation Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently....
Ingredients 2 cups Progresso™ chicken broth (from 32-oz carton) 2 lb boneless skinless chicken breasts, cut into 1/2-inch pieces 1 cup uncooked couscous 2 medium cucumbers, chopped (2 cups) 2 medium onions, finely chopped (1 cup) 2 small tomatoes, seeded, chopped (1 cup) 1 cup chopped fresh parsley 1/2 cup lime juice 1/4 cup chopped fresh mint leaves 1/4 cup olive or vegetable oil 1 teaspoon salt Preparation In 3-quart saucepan, heat broth to boiling....
Ingredients 1 1/4 cups milk 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise 4 large egg yolks 3 tablespoons sugar Pinch of salt Preparation Combine milk and cream in a saucepan. Scrape in vanilla bean seeds and add the pod. Bring to a simmer over medium heat. Whisk together egg yolks, sugar, and salt in a bowl. While whisking, slowly add about half the hot milk mixture into the yolk mixture to temper, then pour mixture back into pan with remaining milk mixture....
