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Ingredients 4 large eggs 1/4 cup vegetable oil 1 teaspoon coarse salt Pinch of freshly ground pepper 1 cup matzo meal 1/2 cup seltzer 2 teaspoons olive oil 1 medium onion, chopped 1 rib celery, chopped 1 carrot, chopped 1 cup peeled, chopped sweet potatoes 1 cup peeled, chopped parsnips 1 (1-inch) piece fresh ginger, peeled and minced 2 cloves garlic, minced 8 cups water (or homemade or store-bought, low-sodium vegetable broth) 2 bay leaves 3 sprigs fresh thyme 1/2 cup minced fresh dill Coarse salt and freshly ground pepper Preparation Make the matzo balls: In a large bowl, whisk together eggs, oil, salt, and pepper until well combined....

Ingredients 1 cup chopped onions (2 medium) 2 cloves garlic, finely chopped 2 cans (15.5 oz each) great northern beans, drained, rinsed 1 can (11 oz) vacuum-packed white shoepeg corn, undrained 1 can (4.5 oz) chopped green chiles, undrained 1 extra-large vegetarian vegetable bouillon cube 2 teaspoons ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper 2 1/2 cups water 1/4 cup chopped cilantro 1/2 cup shredded Monterey Jack cheese (2 oz), if desired...

Ingredients 1/4 cup balsamic vinegar 1 tablespoon sugar Preparation Place all ingredients in a small saucepan. Bring to a simmer over medium heat; cook until reduced to 2 tablespoons, 10 to 15 minutes. Related Video

Ingredients 1 cup Gold Medal™ all-purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water Preparation Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary)....

Ingredients 1 box Betty Crocker™ Super Moist™ devil’s food cake mix 1 1/4 cups water 1/2 cup vegetable oil 3 eggs 24 flat-bottom ice cream cones 1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting 24 tubular-shaped pirouette cookies (from 14-oz can) 24 maraschino cherries, patted dry Preparation Heat oven to 350°F. Make cake mix as directed on box for cupcakes, using 1 1/4 cups water, 1/2 cup oil and 3 eggs....

Ingredients 1 tablespoon white wine vinegar 2 teaspoons mayonnaise or salad dressing 1/2 teaspoon Dijon mustard 1/4 teaspoon salt Dash of pepper 3 tablespoons olive or vegetable oil 1 bag (10 ounces) romaine and leaf lettuce salad mix (about 4 cups) 1/2 cup dried cherries 1/2 cup crumbled Gorgonzola cheese (2 ounces) 1/2 cup coarsely chopped walnuts Preparation Beat vinegar, mayonnaise, mustard, salt and pepper in small bowl with wire whisk until blended....

Ingredients 2 cups chopped fresh rhubarb 1 cup granulated sugar 1/4 cup cranberry-apple drink 3 cups sliced fresh strawberries 1 cup whipping cream 1 tablespoon powdered sugar 1 teaspoon vanilla 1 package (16 oz) frozen pound cake loaf, thawed, cubed Preparation In 2-quart saucepan, cook rhubarb, granulated sugar and drink over medium heat 10 to 15 minutes, stirring occasionally, until rhubarb is tender and mixture is syrupy. Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly....

Ingredients 3 sticks unsalted butter, room temperature, plus more for pans 4 cups cake flour (not self-rising), sifted, plus more for pans 1 tablespoon baking powder 1/4 teaspoon kosher salt 3 cups sugar 1 tablespoon pure vanilla extract 6 large eggs 1 1/2 cups whole milk Preparation Preheat oven to 325 degrees. Butter two 9-by-13-inch baking pans. Line with parchment, leaving an overhang on long sides. Butter parchment. Flour pans, tapping out excess....

Ingredients 1 cup Israeli couscous 1 teaspoon grated orange zest plus 2 tablespoons juice 2 tablespoons extra-virgin olive oil 1 tablespoon white-wine vinegar Salt and pepper 1/2 pound halved red seedless grapes 3 thinly sliced stalks celery plus 1/2 cup celery leaves Preparation Cook couscous according to package instructions. Whisk together orange zest plus juice, olive oil, and vinegar. Season with salt and pepper. Toss with couscous, grapes, and celery stalks and leaves; season with salt and pepper....

Ingredients 1/2 cup crumbled feta cheese (2 oz) 1/4 cup sliced ripe olives 1/4 cup Greek vinaigrette dressing 1 lb lean (at least 80%) ground beef 1 teaspoon dried oregano leaves 8 mini burger buns (about 2 1/2 inches in diameter), split Hummus, if desired Preparation Heat gas or charcoal grill. In small bowl, mix 1/4 cup of the cheese, the olives and vinaigrette dressing; cover and refrigerate. In medium bowl, mix ground beef, oregano and remaining 1/4 cup of cheese....

Ingredients 1 1/3 cups Yoplait® 99% Fat Free creamy harvest peach or creamy vanilla yogurt (from 2-lb container) 1 1/2 cups Honey Nut Cheerios™ cereal 1 can (15 oz) sliced peaches in juice, drained 1 cup milk 1 banana, sliced 1/8 teaspoon ground cinnamon, if desired Preparation In blender, place ingredients. Cover; blend on high speed 10 seconds. Scrape down sides of blender. Cover; blend about 20 seconds longer or until smooth....

Ingredients 1/2 cup sugar 4 teaspoons cornstarch 1/2 cup cold water 4 large egg whites 1/8 teaspoon salt Preparation In 1-quart saucepan, mix sugar and cornstarch. Stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Cool completely while making filling for pie recipe. (To cool more quickly, place in freezer about 10 minutes.) Heat oven to 350°F. In large bowl, beat egg whites and salt with electric mixer on high speed just until soft peaks begin to form....

Ingredients 3 tablespoons sugar 1 tablespoon cornstarch 1 1/2 cups vanilla soymilk 2 egg yolks, beaten 1 teaspoon vanilla 4 cups fresh mixed berries (such as raspberries, strawberries and blueberries) Preparation Stir together sugar and cornstarch in 1-quart stainless steel or nonstick saucepan (do not use aluminum because the sauce will discolor). With wire whisk, stir in soymilk and egg yolks until well blended. Heat to boiling over medium heat, stirring constantly....

Ingredients 1 lb lean (at least 80%) ground beef 1 medium green bell pepper, cut into 1/2-inch strips 1 medium red bell pepper, cut into 1/2-inch strips 1 small onion, cut into thin wedges 1/2 cup creamy Italian dressing 1 loaf (1 lb) Italian bread (12 inches long), halved lengthwise 4 slices (6 oz) thinly sliced provolone cheese, quartered Preparation In 12-inch skillet, cook ground beef, bell peppers and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain....

Ingredients 1 container (6 oz) Yoplait® Original piña colada yogurt 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened 1 container (8 oz) frozen whipped topping, thawed 1/2 teaspoon coconut extract 2 tablespoons shredded coconut, toasted Variety of fresh fruit for dipping (such as orange slices, pineapple, strawberries and other berries) Preparation In medium bowl, mix yogurt, cream cheese, whipped topping and coconut extract until well blended. Sprinkle with toasted coconut....

Ingredients 2 3/4 pounds fresh or frozen red currants, stemmed and rinsed if fresh, partially defrosted if frozen 3 3/4 cups sugar Juice of 1 lemon Preparation Place currants, sugar, and lemon juice in a large saucepan; stir to combine. Bring to a simmer over medium heat, 5 to 10 minutes. Transfer mixture to a large glass bowl; cover with a sheet of parchment paper, pressing down on the surface. Transfer to refrigerator; let chill overnight....

Ingredients 2 bunches broccoli, cut into florets (12 cups) 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 2 teaspoons grated lemon zest and 3 tablespoons lemon juice (from 2 lemons) 1/4 cup chopped toasted almonds Preparation Preheat oven to 450 degrees. On two rimmed baking sheets, toss broccoli with oil and season with salt and pepper. Arrange in a single layer and roast until broccoli is tender and browned in spots, 15 to 18 minutes....

Ingredients 1 1/2 cups light olive oil 14 ounces ripe cherry tomatoes 1 clove garlic, halved Pinch of freshly ground white pepper 1 sprig fresh thyme 1 bay leaf Coarse salt and freshly ground black pepper Preparation Heat olive oil in a large skillet over medium heat. Add tomatoes, garlic, pepper, thyme, and bay leaf. Cook until tomatoes are tender, but not soft, 5 to 7 minutes. Let tomatoes cool completely in skillet....

Ingredients 8 cups unsalted unbuttered popped popcorn 2 cups sesame sticks 1 cup cashew halves or slivered almonds 3 tablespoons butter or margarine, melted 1 tablespoon soy sauce 1 tablespoon fresh lime juice 1/2 teaspoon sesame oil 1 teaspoon grated gingerroot 1 cup wasabi dried green peas Preparation Heat oven to 250°F. In broiler pan, mix popcorn, sesame sticks and nuts. In small bowl, mix butter, soy sauce, lime juice, oil and gingerroot....

Ingredients 2 cups sugar Preparation Bring sugar and 2 cups water to a boil in a medium saucepan, stirring until sugar dissolves. Reduce heat, and simmer 5 minutes. Remove from heat, and let cool. Related Video