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Ingredients 1/2 cup teriyaki baste and glaze (from 12-ounce bottle) 1/3 cup orange juice 1 teaspoon finely chopped gingerroot 1 tablespoon vegetable oil 1 pound cut-up boneless chicken breast for stir-fry 1 cup snow (Chinese) pea pods 1 medium yellow bell pepper, cut into 1/4-inch strips 7 cups hot cooked rice Crushed red pepper, if desired Preparation Mix teriyaki glaze, orange juice and gingerroot; set aside. Heat oil in 10-inch nonstick skillet over medium-high heat....

Ingredients 2 sticks unsalted butter, room temperature 3/4 cup confectioners' sugar 1/2 teaspoon fine salt 2 1/3 cups all-purpose flour (spooned and leveled) 1 cup coarsely chopped pistachios 1/3 cup strawberry jam Preparation In a food processor, process butter, confectioners’ sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Shape dough into two 8-inch-long logs, tightly wrap in plastic, and freeze until firm, 30 minutes (or up to 1 month)....

Ingredients 1 can (10 3/4 oz) condensed cream of potato soup 1 container (8 oz) smoked Cheddar cold-pack cheese food 1 container (8 oz) reduced-fat sour cream 4 cups frozen potatoes O’Brien with onions and peppers (from 28-oz bag) 2 cups fresh small broccoli florets 1 package (8 oz) frozen soy-protein breakfast patties, cut into 1/2-inch pieces 1 1/2 cups seasoned croutons, coarsely crushed Preparation Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray....

Ingredients 1/4 cup Spanish paprika 1 1/2 teaspoons ground cumin 2 teaspoons dried oregano 2 teaspoons sesame seeds 1/2 teaspoon ground pepper Preparation In a small airtight container, combine paprika, cumin, oregano, sesame seeds, and pepper. Cover and shake well to combine. Store at room temperature, up to 3 months. To use, heat oven to 375 degrees. Rub 2 tablespoons spice mix all over a 2 1/2 pound tied boneless pork loin....

Ingredients 3 ounces pineapple juice 1 1/2 ounces gin 1/2 ounce cherry brandy 1/4 ounce Benedictine 1/4 ounce triple sec 1/4 ounce lime juice Dash of Angostura bitters Ice Cherry Pineapple wedge Preparation In a cocktail shaker, combine pineapple juice, gin, cherry brandy, Benedictine, triple sec, lime juice, and Angostura bitters. Shake and strain over ice. Serve with a cherry and a pineapple wedge. Related Video

Ingredients 1 cup uncooked steel cut oats 1 tablespoon olive oil 1 carton (32 oz) Progresso™ chicken broth (4 cups) 1/4 lb chorizo sausage, casing removed, diced 3 medium bell peppers (any color), diced 1 medium yellow onion, diced Preparation In 3-quart saucepan, cook oats in oil over medium-high heat about 5 minutes, stirring frequently, until toasted. Add broth. Heat to boiling; reduce heat. Simmer uncovered until liquid is absorbed, about 35 minutes....

Ingredients 1 pound string beans 4 carrots 2 tablespoons butter 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Preparation Wash and remove the ends from the beans and slice them diagonally into 1-inch pieces. Peel the carrots and slice them into thin discs. Toss the two vegetables together and place them in a steamer or a pot with 1/2 inch of water. Cover and cook gently until just tender, 4 to 5 minutes....

Ingredients 2 medium tomatoes, seeded, diced 1 cup seedless green grapes, halved 1 cup diced cucumber 1 can (15.25 oz) whole kernel sweet corn, drained 3 tablespoons lemon juice 2 tablespoons olive oil 3 tablespoons chopped fresh parsley Salt and pepper Preparation In medium bowl, stir together tomatoes, grapes, cucumber and corn. In small bowl, beat lemon juice, oil and parsley with whisk until blended. Season with salt and pepper. Add to corn mixture; toss....

Ingredients 2 cups Original Bisquick™ mix 1/2 cup boiling water 3/4 cup mayonnaise 3/4 cup grated Parmesan cheese 1/2 teaspoon onion juice, if desired 1 jar (7.5 oz) marinated artichokes, chopped 30 thin slices from 4 to 5 plum (Roma) tomatoes Parsley sprigs Preparation Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, stir together Bisquick mix and boiling water; beat vigorously 20 strokes. On work surface generously sprinkled with Bisquick mix, gently roll dough to coat....

Ingredients 1 cup uncooked quinoa 2 cups water 1 bag (6 oz) dried pineapple, chopped (about 1 cup) 1 bag (5 oz) dried mango, chopped (about 1 cup) 1 bag (2 oz) chopped macadamia nuts (about 1/2 cup) 1/2 cup sweetened dried cranberries 2 tablespoons orange marmalade 1/4 cup orange juice 1/4 cup flaked coconut 10 leaves Bibb lettuce Preparation In 2-quart saucepan, heat quinoa and water to boiling; reduce heat to low....

Ingredients 1 tablespoon olive oil 1 lb ground turkey 2 cups shredded zucchini 1 medium onion, chopped (1/2 cup) 2 cloves garlic, finely chopped 3 teaspoons ground cumin 1 teaspoon dried oregano leaves 4 oz (half of 8-oz package) cream cheese, cut into cubes 2 cups shredded Cheddar cheese (8 oz) 1/4 cup coarsely chopped fresh cilantro 1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)...

Ingredients 1 box Betty Crocker™ Super Moist™ devil's food cake mix Water, vegetable oil and eggs called for on cake mix box 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting 1 cup semisweet or milk chocolate chips (6 oz) 2 teaspoons shortening Betty Crocker™ Decorating Decors hearts Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups....

Ingredients 1 pouch Betty Crocker™ double chocolate chunk cookie mix 1/4 cup vegetable oil 2 tablespoons water 1 egg 16 craft sticks (flat wooden sticks with round ends) 1 container Betty Crocker™ Rich & Creamy dark chocolate frosting 48 small black jelly beans 32 red candy-coated chocolate candies Preparation Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until dough forms. Onto ungreased cookie sheet, drop dough by heaping tablespoonfuls 2 inches apart....

Ingredients 1 1/2 cups steel-cut oats 1/2 teaspoon fine salt 2 tablespoons whole milk 1 teaspoon pure vanilla extract 2 firm-ripe bananas, sliced 1/4 inch thick on the diagonal 3 tablespoons packed dark-brown sugar, whisked to remove lumps 1/4 cup pecans, roughly chopped and toasted Preparation In a medium pot, bring 4 1/2 cups water to a boil. Stir in oats and salt and cook 1 minute. Let cool, cover, and refrigerate overnight....

Ingredients 2 cups Gold Medal™ all-purpose flour 1/2 cup granulated sugar 1 tablespoon grated lemon peel 1 cup butter or margarine, softened 3/4 cup blueberry preserves 2 teaspoons grated lemon peel 1/2 cup powdered sugar 2 to 3 teaspoons lemon juice Preparation Heat oven to 350°. Mix flour, granulated sugar and 1 tablespoon lemon peel in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs....

Ingredients 9 ounces salted Irish butter, preferably Kerry Gold, or regular salted butter, cut into small pieces, plus more for pan 2 tablespoons nonfat milk 3/4 cup confectioners' sugar, sifted 1/2 teaspoon pure vanilla extract 2 cups all-purpose flour, sifted 2 tablespoons coarse sanding sugar or granulated sugar Preparation Prepare an ice-water bath with a medium metal bowl set inside. Melt butter in a medium saucepan over medium-high heat. Continue to cook, stirring constantly, until deep golden brown, about 8 minutes....

Ingredients 3 tablespoons water 3 tablespoons soy sauce 1 boneless, skinless chicken breast half (about 9 ounces), cut into 3/4-inch cubes 3/4 teaspoon toasted sesame oil 3 cups cooked brown rice, tossed with 2 tablespoons rice-wine vinegar while warm 2 cups shredded bok choy or cabbage 1/2 cup fresh cilantro 1 tablespoon toasted sesame seeds 1 lime, cut into wedges Preparation Combine water and soy sauce in a medium saucepan over medium-high heat....

Ingredients 4 boneless skinless chicken breasts (1 1/4 lb) 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon grated lemon peel 1 tablespoon olive oil 1 teaspoon balsamic vinegar 1 large plum (Roma) tomato, cut into 8 thin slices 1/2 cup shredded mozzarella cheese (2 oz) 1/4 cup chopped fresh basil leaves Hot cooked linguine, if desired Preparation Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick....

Ingredients 1/2 cup sake, dry white wine or beef broth 1/2 cup soy sauce 1/4 cup Worcestershire sauce 2 tablespoons packed dark brown sugar 2 tablespoons grated gingerroot 1 tablespoon lime juice 1 tablespoon balsamic vinegar 1 teaspoon dark sesame oil 2 cloves garlic, finely chopped 1 1/2 lb beef flank steak Preparation In 13x9-inch glass baking dish, beat all ingredients except beef with wire whisk. Add beef to dish or plastic food storage bag, turning several times....

Ingredients 1 tablespoon canola oil 1 small onion, coarsely chopped 3 cloves garlic, coarsely chopped 3 cups canned plum tomatoes, with their juices, pureed 1/4 cup ketchup 3 tablespoons molasses 2 tablespoons packed dark-brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons honey 2 tablespoons Dijon mustard 1 tablespoon red-wine vinegar 2 dried ancho chiles, roasted, stemmed, and seeded 2 dried pasilla chiles, roasted, stemmed, and seeded 3 dried chile de arbol, roasted, stemmed, and seeded 4 canned chipotle chiles, pureed Juice of 1/2 lemon Coarse salt and freshly ground pepper Preparation In a medium heavy-bottomed saucepan, heat oil over medium heat....