Ingredients 1 1/2 sticks unsalted butter, melted, plus more for pan 2 1/2 cups all-purpose flour, plus more for pan 2 1/2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon anise seeds 1/8 teaspoon ground cardamom (optional) Coarse salt 2 medium zucchini (about 8 ounces each) 3 large eggs 1 1/2 cups sugar 1/2 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice Orange Glaze Candied Zucchini Strips, optional...
Ingredients 4 large tomatoes 4 teaspoons olive oil Salt and freshly ground pepper 8 fresh basil leaves, plus additional for garnish 4 large eggs 1 tablespoon grated Parmesan cheese Preparation Heat oven to 400°F. Line cookie sheet with cooking parchment paper or foil. Cut a thin 3-inch round slice from tops of tomatoes; reserve tops. Leaving 1/4 inch around side of each tomato, remove and discard insides from tomatoes, creating 1/2-inch deep cavity....
Ingredients Easy Cocktail Sauce, if desired 4 quarts water 16 live hard-shell blue crabs Preparation Make Cocktail Sauce. Heat water to boiling in stockpot or canner. Drop 4 crabs at a time into water. Cover and heat to boiling; reduce heat to low. Simmer 10 minutes; drain. Repeat with remaining crabs. Follow directions for How to Eat Crabmeat. Serve with Cocktail Sauce. Related Video
Ingredients 1/2 baguette, cubed (3 cups) 1/4 cup olive oil, divided 1/4 cup grated Parmesan (1 ounce), plus more for serving Salt and pepper 3/4 pound medium pasta shells 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 2 cloves garlic, thinly sliced 1 teaspoon grated lemon zest Preparation Preheat oven to 400 degrees. On a rimmed baking sheet, toss together bread, 1 tablespoon oil, and Parmesan. Season with salt and pepper....
Ingredients 1 cucumber, peeled, seeded, and chopped (about 1 cup) 2 cups plain yogurt 1 1/2 teaspoons toasted cumin seeds 1/2 teaspoon coarse salt Pinch of cayenne pepper Preparation Mix all ingredients together in a medium bowl. Chill and serve. Related Video
Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 1 tablespoon Gold Medal™ all-purpose flour 1/3 cup butter, softened 1 egg Granulated sugar 1 cup Betty Crocker™ Whipped fluffy white frosting (from 12 oz container) red food color Preparation Heat oven to 375°F. In medium bowl, stir cookie mix and flour until well blended. Add butter and egg; stir until soft dough forms. On floured surface, roll dough to about 1/8-inch thickness....
Ingredients 4 cups 1-inch cubes French bread 1/2 cup diced dried fruit and raisin mixture 2 cups fat-free (skim) milk 1/2 cup fat-free cholesterol-free egg product or 2 eggs 1/3 cup sugar 1/2 teaspoon vanilla Ground nutmeg, if desired 1/3 cup fat-free (skim) milk 1 container (3 to 4 ounces) refrigerated vanilla fat-free pudding 1/2 teaspoon rum extract Preparation Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray....
Ingredients 1 box Betty Crocker™ Gluten Free devil's food cake mix Water, butter and eggs called for on cake mix box 1 container Betty Crocker™ Whipped fluffy white frosting 1 box (4.5-oz) Betty Crocker™ Fruit by the Foot™ strawberry chewy fruit snack Decorative paper scissors Heart-shape paper punch Preparation Heat oven to 350°F. Place paper baking cup in each of 16 regular-size muffin cups. Make cake mix as directed on box, using water, butter and eggs....
Ingredients 2 handfuls baby spinach 1 teaspoon grated peeled fresh ginger 2 cups frozen sliced peaches 2 teaspoons honey 1 1/4 cups water Preparation Toss into blender. Related Video
Ingredients 1/4 teaspoon ground cinnamon 1 1/2 cups low-fat plain yogurt 2 1/2 cups frozen mango chunks 1 tablespoon honey Juice from half lime Preparation Toss into blender. Related Video
Ingredients 4 pounds light-brown sugar Two-piece turkey-shaped chocolate mold (chocomolds.com) 2 Parchment-lined baking sheets Royal Icing Pastry bag Preparation Combine 2 pounds brown sugar with 3 tablespoons water; mix well with your hands. Firmly pack mixture into 1 piece of the mold (you may have some left over). Lift mold to make sure crevices are filled. Invert 1 baking sheet onto back of mold; reinvert, turning mold onto sheet. Carefully lift off mold....
Ingredients 1 3/4 cups all-purpose flour 2/3 cup unsalted butter, cut into small pieces and softened 1 teaspoon salt Pinch of superfine sugar 1 large egg 1 tablespoon cold milk Preparation Mound flour on your work surface and make a well in the center. Place butter, salt, sugar, and egg in center of well and mix together using your fingers. Slowly incorporate flour into butter mixture, using your fingers, until a slightly sandy dough forms....
Ingredients 3 cups uncooked penne pasta (12 ounces) 1 medium red tomato, cut into wedges 1 medium yellow tomato, cut into wedges 1/4 cup freshly shredded Parmesan cheese 1/3 cup olive or vegetable oil 1/4 cup chopped fresh basil leaves 3 tablespoons lemon juice 1 teaspoon chopped fresh garlic 1/2 teaspoon salt Preparation Cook and drain pasta as directed on package. Rinse with cold water; drain. In small bowl beat all Lemon-Basil Vinaigrette ingredients with wire whisk....
Ingredients 6 large poblano chiles 3 cups mashed potatoes 1 1/4 cups fresh or frozen (thawed) corn 1/4 cup chopped fresh cilantro 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained 1 teaspoon ground cumin 3/4 cup shredded Cheddar cheese (3 oz) Preparation Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly....
Ingredients 5 cups Cinnamon Toast Crunch™ cereal 3 cups miniature marshmallows 1/2 cup sliced almonds 2/3 cup hazelnut spread with cocoa 2 cups fresh raspberries Preparation Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper. Spread cereal in single layer in pan. Top with marshmallows and almonds. Bake 3 minutes. Place hazelnut spread in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze and drizzle half of the hazelnut spread over cereal mixture....
Ingredients 1 container (6 oz) Yoplait® Light Fat Free red raspberry yogurt 1/3 cup raspberry liqueur 18 chocolate cordial cups 18 raspberries Preparation In small bowl, mix yogurt and raspberry liqueur. Spoon into cordial cups. Top each with raspberry. Related Video
Ingredients 2 pounds carrots, peeled and cut into 3-inch pieces, tops reserved for garnish (optional) 8 ounces shallots (about 6), peeled and cut in half lengthwise 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 2 cups safflower oil (optional) Preparation Preheat oven to 400 degrees. Place carrots and shallots on a rimmed baking sheet, and toss with olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, and roast 40 minutes, turning a few times to ensure even cooking....
Ingredients 1 1/2 cups unbleached all-purpose flour 1 1/2 cups milk 3 large eggs 2 tablespoons melted unsalted butter Kosher salt 1 pound sausage 5 whole scallions 1 tablespoon extra-virgin olive oil 10 cherry tomatoes Preparation Preheat oven to 425 degrees. Blend together flour, milk, eggs, butter, and 1 teaspoon salt. Brown sausage and scallions in oil in a 10-inch cast-iron skillet. Pour batter over sausage mixture, and top with tomatoes....
Ingredients 6 slices bacon 8 cups sliced leeks 8 eggs Thinly sliced chives Preparation Cook bacon until crisp, then crumble. Saute leeks in bacon fat until soft. Make 4 wells, break 2 eggs in each, and season. Cover and cook until just set, 5 minutes. Top with bacon and chives. Related Video
Ingredients 8 ounces dried whole wheat orzo pasta 1 (5- to 6-ounce) package baby spinach 2 tablespoons olive oil 2 teaspoons finely shredded lemon or orange peel 1/4 teaspoon salt 1 1/2 pounds fresh or frozen tilapia fillets or other lean white fish fillets 1/2 teaspoon seasoned salt 1/4 cup reduced-sodium chicken broth 1 tablespoon lemon juice 1 teaspoon Dijon-style mustard 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed...
