Ingredients 1 1/2 cups Original Bisquick™ mix 1/3 cup very hot water 1 tablespoon extra-virgin olive oil 1/2 cup red wine vinegar 3 cloves garlic, finely chopped 1 tablespoon dried basil leaves 1 teaspoon dried oregano leaves 3 tablespoons fresh lemon juice 3/4 cup extra-virgin olive oil 2 packages (8 oz each) cream cheese, softened 1/2 cup diced sun-dried tomatoes in oil (from 8-oz can) 1 cup chopped tomato 1...
Ingredients 3 cups Gold Medal™ all-purpose flour 1 tablespoon baking powder 1/4 cup sugar 2/3 cup finely chopped pecans 2/3 cup miniature semisweet chocolate chips 4 eggs 1 cup butter, melted 2 1/2 cups milk 2 teaspoons vanilla 2 1/4 cups maple-flavored syrup Additional coarsely chopped pecans and miniature semisweet chocolate chips, if desired Preparation Heat waffle maker. In large bowl, mix flour, baking powder, sugar, pecans and chocolate chips. In medium bowl, beat eggs, butter, milk and vanilla with wire whisk....
Ingredients 6 tablespoons unsalted butter 2 ounces diced bacon 1 large onion, finely chopped 3 garlic cloves, minced 1 tablespoon thyme leaves 1/2 cup dry white wine 1 1/2 cups canned diced tomatoes (from one 14.5-ounce can) 1 1/4 cups chicken stock 2 cans (14.5 ounces each) cannellini beans, drained and rinsed 2 pounds cooked pork sausages (French garlic and bratwurst), left whole or sliced 1 inch thick 5 cups homemade breadcrumbs, cut into 1/2-inch pieces...
Ingredients 1 cup water 1/2 cup butter or margarine 1 cup Gold Medal™ all-purpose flour 4 eggs 3 pints vanilla ice cream (12 scoops) 1 jar (12.5 ounces) caramel topping 1 cup chopped pecans Preparation Heat oven to 400°F. Heat water and butter to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat....
Ingredients 1 box Betty Crocker™ Seasoned Skillets® hash brown potatoes 4 cups hot water 2 teaspoons dried chopped onion 1 teaspoon salt 1/2 cup mayonnaise or salad dressing 1 tablespoon Dijon mustard 1 medium celery stalk, thinly sliced (1/2 cup) 1 tablespoon chopped pimiento-stuffed olives 2 hard-cooked eggs, chopped Seasoned salt to taste Pepper to taste Preparation In 2-quart saucepan, heat potatoes, hot water, onion and salt to boiling; reduce heat....
Ingredients 2 teaspoons extra-virgin olive oil 1 medium yellow onion, diced small 2 garlic cloves, minced 1 can (15 ounces) diced tomatoes Chicken Soup Base (10 cups broth and 4 cups shredded chicken) 3/4 cup small pasta shells 3 medium carrots, cut into 1/4-inch rounds 1 Parmesan rind, plus grated Parmesan (optional) 1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)...
Ingredients 1 bottle (12 oz) beer 1 can (12 oz) frozen orange juice concentrate (not thawed) 3 teaspoons finely chopped garlic 8 pieces (2 1/2 to 3 lbs) boneless skinless chicken thighs 2 teaspoons poultry seasoning Salt, to taste Chopped fresh parsley and orange slices, if desired Preparation In 6-quart slow cooker, mix beer, frozen orange juice concentrate and garlic. Place chicken thighs in single layer on top. Sprinkle tops of chicken thighs with poultry seasoning and salt....
Ingredients 1 pouch (20 oz) Progresso™ Southwest Style white chicken chili with beans 1 avocado, pitted and peeled 2 tablespoons lime juice 2 tablespoons sour cream 1/2 cup tortilla chips, crushed Preparation Heat chili as directed on pouch; divide between 2 bowls. Meanwhile, place avocado, lime juice and sour cream in small food processor. Cover; process until smooth, stirring occasionally. Drizzle over chili; top with crushed tortilla chips. Related Video
Ingredients 4 lb mussels in shells 1/2 cup boiling water Butter or margarine, melted, if desired Preparation Discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Remove beards by giving them a tug (using a kitchen towel may help). If you have trouble removing them, use pliers to grip and pull gently. Place mussels in large container. Cover with cool water....
Ingredients 1/2 cup orange juice 2 tablespoons balsamic vinegar 3 to 3 pounds cut-up broiler-fryer chicken 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup orange marmalade 1 jar (8 ounces) sun-dried tomatoes in oil, drained 1 package (6 ounces) dried apricots 3 tablespoons packed brown sugar Preparation Heat oven to 375°F. Mix orange juice and vinegar in ungreased rectangular pan, 13x9x2 inches. Arrange chicken pieces, skin sides up, in pan. Spoon orange juice mixture over chicken....
Ingredients 3 tablespoons hot curry powder 1 cup Basic Mayonnaise 1/4 cup tamarind-date sauce 2 tablespoons sweetened coconut milk Pinch of salt Preparation In a small skillet over medium-low heat, toast curry powder, stirring frequently, until aromatic, about 2 minutes. Transfer to a small bowl to cool. In a small bowl, combine mayonnaise, tamarind-date sauce, curry powder, coconut milk, and salt. Stir to combine. Keep refrigerated, in an airtight container, for up to 1 week....
Ingredients 2 teaspoons light agave nectar 1/2 oz fresh lime juice 4 fresh Thai basil leaves 1 oz blanco tequila Ice cubes 2 oz club soda, chilled Lime wedge and additional basil leaves, if desired for garnish Preparation Pour agave nectar and lime juice into highball glass. Add basil leaves; gently break up basil with muddler or spoon. Add tequila; fill glass with ice. Top with club soda; stir gently. Garnish as desired....
Ingredients 3 medium zucchini 1 tablespoon olive oil 1/4 teaspoon salt 1/8 teaspoon pepper 1/3 cup chèvre (goat) cheese 8 teaspoons basil pesto 15 small basil leaves 15 toothpicks Preparation Line cookie sheet with paper towels. Cut 5 thin lengthwise strips, each 1/4 inch thick, from each zucchini. Brush both sides of strips with oil. Sprinkle with salt and pepper. Heat grill pan or grill over medium-high heat. Place zucchini on grill pan, and cook 4 to 5 minutes or until zucchini is softened....
Ingredients 1 can (15 oz) black beans, rinsed and drained 1 can (15 oz) great northern beans or navy beans, rinsed and drained 1 can (15 oz) corn, drained 3/4 cup red salsa, any kind 2 cup shredded cheese 1 jar (16 oz) salsa verde 1 package (8 oz) reduced fat cream cheese, softened 1/2 cup light sour cream Whole wheat tortillas & Sea Salt (optional–these are for the “football crisps” or you can just use chips)...
Ingredients 1/2 cup uncooked regular long-grain white rice 2 tablespoons unseasoned rice vinegar 1 tablespoon sugar 1/4 teaspoon salt 1 teaspoon grated gingerroot 1/4 cucumber, seeded, chopped 1/4 cup shredded carrot 1 green onion, sliced (1 tablespoon) Preparation Cook rice as directed on package. Meanwhile, in small bowl, mix vinegar, sugar and salt. Stir until sugar is dissolved. Stir vinegar mixture and remaining ingredients into rice. Refrigerate about 30 minutes or until cold....
Ingredients 3/4 pound broccoli, cut into spears 1/4 cup butter or margarine 1/2 cup pine nuts Preparation Heat 1 cup water to boiling in 2-quart saucepan; add broccoli. Cook about 10 minutes or until stems are crisp-tender; drain. Melt butter in 8-inch skillet. Cook pine nuts in butter over medium heat about 5 minutes, stirring frequently, until golden brown. Stir pine nuts into broccoli. Related Video
Ingredients 1 box (4.6 oz) Betty Crocker™ white Cheddar potatoes 1 tablespoon ranch salad dressing & seasoning mix (from 1-oz package) 2/3 cup boiling water 2 tablespoons butter 1 cup milk 3/4 cup half-and-half 1/4 cup sour cream 4 slices bacon, crisply cooked, crumbled 2 green onions, sliced Preparation Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In baking dish, stir sauce mix (from potato mix box), ranch dressing mix, boiling water and butter with whisk just until butter melts....
Ingredients 1 tablespoon white vinegar 1 eight-ounce bottle of beer 36 crabs Crab seasoning Preparation Place about 6 cups of water, the vinegar, and the beer in an 8-gallon stockpot fitted with a raised rack. If you don’t have a raised rack, use bricks wrapped in clean cloth to raise your rack about 6 inches off the bottom. It is important that the crabs not get wet while they’re being steamed....
Ingredients 5 cups Corn Chex™ cereal 2 cups pretzel sticks, broken in half 1/2 cup butter or margarine 1/2 cup creamy peanut butter 1 bag (11.5 oz) milk chocolate chips (2 cups) 1 cup powdered sugar 1 cup candy-coated milk chocolate candies Preparation Cover 2 cookie sheets with waxed paper. In very large bowl, mix cereal and pretzels. In medium microwavable bowl, microwave butter, peanut butter and chocolate chips uncovered on High 45 seconds....
Ingredients 1 1/2 cups all-purpose flour 3 cups cake flour (not self-rising), sifted 2 1/4 teaspoons baking powder 1 1/2 teaspoons coarse salt 3/4 teaspoon baking soda 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature 2 1/4 cups sugar 6 large eggs, room temperature 2 cups buttermilk, room temperature 2 teaspoons pure vanilla extract 1 1/2 recipes Basic Vanilla Buttercream 3 cups shredded sweetened coconut, toasted Pastel-colored candy-coated chocolate eggs, for garnish Preparation Preheat oven to 350 degrees with racks in the middle of the oven....
