Ingredients 4 large eggs 1 cup whole milk 1 cup all-purpose flour 1/4 cup granulated sugar 1/2 teaspoon finely grated fresh lemon zest 1/4 teaspoon salt 2 tablespoons unsalted butter 1 cup blueberries, plus more for topping Confectioners' sugar, for sprinkling Preparation Preheat oven to 400 degrees. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender. Heat four 6 1/4- to 6 1/2-inch cast-iron skillets over high heat....
Ingredients 4 cups blueberries (1 pound 5 ounces) 1/2 cup sugar Preparation Combine blueberries and sugar in a saucepan. Bring to a boil, stirring to break up fruit. Reduce to a simmer, and cook 5 minutes. Remove from heat, and working in batches, puree mixture. Pour through a fine sieve into a bowl (you should have 1 1/2 cups). Refrigerate until cold, about 30 minutes. Reserve 2 tablespoons for coulis. Freeze remaining mixture in an ice cream maker according to manufacturer’s directions, then transfer directly to bombe mold....
Ingredients 8 wooden skewers (8 inch) 2 oz thinly sliced hard salami, folded into quarters 4 oz Muenster cheese, cubed 2 cups cantaloupe cubes 1 cup fresh strawberries, halved 4 slices (1/2 inch thick) French bread, cut into cubes 1 cup Yoplait® 99% Fat Free creamy harvest peach, creamy strawberry or creamy strawberry banana yogurt (from 2-lb container) Preparation Onto wooden skewers, thread salami, cheese, fruit and bread. Serve kabobs with yogurt as a dip....
Ingredients 1 box Betty Crocker™ Super Moist™ yellow cake mix Water, vegetable oil and eggs called for on cake mix box 1 container Betty Crocker™ Rich & Creamy vanilla or creamy white frosting Red food color Yellow food color 2 bags (6 oz each) assorted flavor stretchy and tangy taffy candies (strawberry, grape and banana) 6 large orange gumdrops 48 purple candy-coated chocolate candies 48 miniature chocolate chips Preparation Heat oven to 350°F (325°F for dark or nonstick pans)....
Ingredients 1 (9-oz.) pkg. refrigerated fettuccine 1 1/2 cups frozen cut green beans 2 (6-oz.) cans water-packed white albacore tuna, drained, flaked 1/4 cup sliced ripe olives 1/2 cup purchased light creamy Caesar salad dressing 1/4 cup fat-free half-and-half 2 Italian plum tomatoes, coarsely chopped 2 tablespoons shredded fresh Parmesan cheese Preparation Bring 2 quarts water to a boil in large saucepan. Add fettuccine and green beans; cook and drain as directed on fettuccine package....
Ingredients 1/2 cup sugar 1/4 cup Coleman's mustard powder 2 large egg yolks 1/2 cup red-wine vinegar 3/4 cup creme fraiche, or sour cream Preparation Place sugar and mustard in the top of a double boiler, and whisk to combine. When well combined, whisk in egg yolks and vinegar. Cook over simmering water, stirring occasionally, until thick enough to form ribbons when drizzled from a spoon, 10 to 15 minutes. Remove from heat, and allow the mixture to cool....
Ingredients 1 can (21 oz) raspberry pie filling 2 cups fresh or frozen (thawed) raspberries 1/2 cup packed brown sugar 1/2 cup whole wheat flour 1/2 cup old-fashioned oats 1/4 cup unsweetened baking cocoa 1/3 cup butter or margarine, cut into pieces 1/4 cup miniature semisweet chocolate chips Vanilla reduced-fat ice cream, if desired Preparation Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, gently stir together pie filling and raspberries....
Ingredients 1 cup sugar 1 teaspoon pure coconut extract Preparation Place sugar in a medium saucepan with 1 cup water. Bring to a boil over medium heat, stirring, until sugar is completely dissolved; let boil until syrup turns golden, 3 to 5 minutes. Stir in coconut extract. Remove from heat and let cool completely. Simple syrup can be kept in an airtight container, refrigerated, for up to 2 weeks. Related Video
Ingredients 2 ears fresh sweet corn, husks removed, cleaned 2 tablespoons olive oil 1/2 teaspoon coarse sea salt 1 teaspoon smoked paprika Ranch dressing, if desired Preparation Heat oven to 400°F. Line large cookie sheet with cooking parchment paper. Cut each ear of corn into 6 (1/2-inch) slices; place on cookie sheet. Drizzle with olive oil; sprinkle with sea salt and smoked paprika. Bake 12 to 15 minutes or until hot....
Ingredients 3 cups packed mint leaves (from 3 to 4 bunches) 3 to 4 tablespoons finely chopped shallot (from 1 medium shallot) 1 tablespoon fresh lemon juice 1/3 cup Pecorino Romano cheese, finely grated Coarse salt and freshly ground pepper 1 1/4 cups extra-virgin olive oil 2/3 cup toasted pistachios, chopped Coarse salt 1/2 pound wax beans, trimmed 1 bunch asparagus (1 pound), trimmed 1/4 pound sugar snap peas, trimmed...
Ingredients 1 package (8 oz) cream cheese, softened 1/2 cup sugar 1/2 cup sour cream 1 cup half-and-half 2/3 cup dulce de leche (caramelized sweetened condensed milk), from 13.4-oz can 2 tablespoons milk 1/2 cup Cinnamon Toast Crunch™ cereal, coarsely crushed Preparation In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream and half-and-half. Spoon 1/4 cup mixture into each of 8 (5-oz) paper cups....
Ingredients 1 package (16 ounces) fettuccine 1/2 package (3 1/2-ounce size) sliced pepperoni, cut slices in half 2 tablespoons butter or margarine 1 can (8 ounces) mushroom pieces and stems, drained 3/4 cup half-and-half 1/2 cup grated Parmesan cheese 1 tablespoon chopped fresh parsley, if desired Preparation Cook fettuccine as directed on package. While fettuccine is cooking, cook pepperoni in 2-quart saucepan over medium heat, stirring occasionally, until light brown; drain and reserve....
Ingredients 3 eggs, preferably cage-free organic Coarse salt and freshly ground black pepper 1 tablespoon unsalted butter Grated cheese, such as Swiss, cheddar, goat, Monterey Jack, or Muenster, for filling (optional) Spinach, for filling (optional) Chopped tomatoes, for filling (optional) Mushrooms, for filling (optional) Cooked bacon or ham, for filling (optional) Roasted red peppers, for filling (optional) Caramelized onions, for filling (optional) Preparation Crack eggs into a bowl. Add a pinch of salt and pepper....
Ingredients 1 cup potato starch flour 2/3 cup tapioca flour 2/3 cup white rice flour 6 tablespoons sugar 4 teaspoons gluten free baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 eggs 2/3 cup ghee (measured melted) or coconut oil 1/4 cup almond milk, soymilk or regular milk 1 teaspoon xanthan gum 1 teaspoon guar gum 2 tablespoons sugar 1 teaspoon cinnamon Preparation Heat oven to 400°F....
Ingredients 4 cups frozen potatoes O’Brien with onions and peppers (from 24-oz bag) 1 tablespoon vegetable oil 1/2 teaspoon seasoned salt 3/4 cup shredded Cheddar cheese (3 oz) Preparation Heat gas or charcoal grill. Spray 1 (18x13-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with oil; sprinkle with seasoned salt. Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion....
Ingredients 1 tablespoon kosher (coarse) salt 2 Japanese eggplants (about 10 to 12 oz each), stems removed, cut lengthwise into 1/4-inch slices 1 cup ricotta cheese 1/4 cup grated Parmigiano-Reggiano cheese 2 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley 2 teaspoons Progresso™ plain bread crumbs 2 to 3 tablespoons extra-virgin olive oil Preparation Place colander or strainer over bowl. Lightly sprinkle salt on each eggplant slice; place slices in colander. Set small plate on top of slices....
Ingredients 1 avocado, pitted, peeled and diced 2 tablespoons chopped fresh cilantro 1/3 cup ranch dressing 1 package (4.6 oz) Old El Paso™ taco shells (12 shells) 1 tablespoon vegetable oil 1 1/2 teaspoons lemon-pepper seasoning 1 teaspoon chili powder 1/4 teaspoon salt 1 1/2 lb halibut, skin removed, cut into 1-inch pieces 1 cup shredded lettuce or mixed salad greens 1 small tomato, diced Preparation Heat gas or charcoal grill....
Ingredients 2 1/4 cups all-purpose flour, plus more for work surface 1/2 cup plus 3 tablespoons unsalted butter, cut into small pieces and chilled 1/4 cup plus 2 tablespoons ice water 1 tablespoon lard, chilled 1/2 teaspoon coarse salt 6 cups dried beans Coarse salt and freshly ground black pepper 6 ounces asparagus, cut into 1-inch pieces, peeled if jumbo 8 ounces ramps (about 20), trimmed and washed 1 tablespoon extra-virgin olive oil 1 tablespoon canola oil 7 ounces hen-of-the-woods mushrooms, torn into large pieces 1/2 cup thinly sliced spring garlic 2 tablespoons thinly sliced shallots 3 tablespoons unsalted butter 1 tablespoon minced fresh marjoram 2 cups heavy cream 1 1/2 cups whole milk 6 large eggs 2 large egg yolks Pinch of mace 4 ounces Emmenthaler cheese, grated 6 ounces goat cheese, crumbled Preparation Make the dough: Place flour and butter in a large bowl....
Ingredients 3 cups frozen potatoes O’Brien with onions and peppers (from 24-oz bag) 3/4 cup honey-mustard dressing 2 cups frozen mixed vegetables (from 1-lb bag) 1 lb ring cooked kielbasa or Polish sausage, cut into 4 pieces Preparation Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray foil with cooking spray. Place 1/4 of potatoes and vegetables side by side on center of each sheet. Top each with 2 tablespoons dressing....
Ingredients 1 box Betty Crocker™ Super Moist™ yellow cake mix 1 cup milk 1 package (3 oz) cream cheese, softened 1 teaspoon vanilla 3 eggs 1 teaspoon peppermint extract 2 containers Betty Crocker™ Whipped fluffy white frosting 2 to 3 rolls (from 4.5-ounce box) Betty Crocker™ Fruit by the Foot™ strawberry fruit snack Preparation Heat oven to 325°F. Generously grease and lightly flour 12-cup fluted tube cake pan. Or spray with baking spray with flour....
