Ingredients 1 cup coarsely chopped walnuts, toasted 1/2 cup amaretto 1 cup butter or margarine 8 oz unsweetened baking chocolate, chopped 5 eggs 3 1/3 cups sugar 1/4 cup mocha-flavored international instant coffee mix (from 8-oz container) 1 2/3 cups Gold Medal™ all-purpose flour 3 teaspoons vanilla 1/8 teaspoon salt Preparation In small bowl, soak chopped walnuts in amaretto 4 to 6 hours. Drain, discarding amaretto. Set walnuts aside. Heat oven to 350°F....
Ingredients 1/2 cup teriyaki sauce 1 tablespoon Thai red curry sauce 24 chicken wing drummettes (3 lb) 2 tablespoons coarsely chopped fresh cilantro 2 tablespoons chopped salted dry-roasted peanuts Preparation In large resealable food-storage plastic bag, mix teriyaki sauce and curry sauce. Add drummettes; seal bag. Shake to coat chicken evenly with sauce mixture. Refrigerate 1 hour. Heat gas or charcoal grill. Remove drummettes from marinade; discard marinade. Place drummettes on grill over medium heat....
Ingredients 2 teaspoons extra-virgin olive oil 2 large bell peppers (red, yellow, or orange), stemmed, seeded, and diced small 1 large yellow onion, diced small 3 garlic cloves, minced 1 can (28 ounces) diced tomatoes 2 1/2 ounces baby spinach (2 1/2 cups) Red-pepper flakes (optional) Coarse salt and ground pepper 8 large eggs 4 ounces goat cheese, crumbled (1/2 cup) 2 tablespoons chopped fresh cilantro Preparation Preheat oven to 400 degrees....
Ingredients 1 lb lean (at least 80%) ground beef 8 medium green onions, sliced (1/2 cup) 1 cup barbecue sauce 1 bag (12 oz) frozen mixed vegetables 1 pouch (4.7 oz) Betty Crocker™ four cheese mashed potatoes Water, milk and butter called for on potato mix pouch 1/4 cup shredded Cheddar cheese (1 oz) 1 1/2 cups barbecue multigrain sweet potato chips Preparation In 10-inch nonstick skillet, cook beef and 1/4 cup of the green onions over medium-high heat, stirring occasionally, until beef is brown; drain well....
Ingredients 2 medium shallots, finely minced 1 1/2 cups dry white wine 1/2 cup white-wine or Champagne vinegar 1 cup (2 sticks) cold unsalted butter, cut into tablespoons Coarse salt and freshly ground pepper 2 tablespoons chopped fresh herbs, such as tarragon, basil, parsley, and chives Preparation In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes....
Ingredients 1 cup sugar 1/2 cup water 1 tablespoon brandy 6 oz fresh raspberries (1 cup) Ice cream Fresh mint leaves, if desired Preparation In small heavy saucepan, stir sugar and water. Heat to boiling, without stirring, over medium heat. Cook about 10 minutes or until mixture turns caramel in color (watch carefully so it doesn’t burn). Remove from heat; stir in brandy and raspberries. Return pan to low heat; cook 2 minutes, stirring and smashing the berries until incorporated....
Ingredients 6 hot dogs 3 ounces yellow cheddar cheese, thinly sliced into 2-by-1/2-inch pieces 6 strips good-quality bacon (about 1/2 ounce each) 6 hot dog rolls Condiments, such as mustard, relish, ketchup Preparation Heat a charcoal grill to medium-high. Slice hot dogs lengthwise without completely cutting through. Fill with cheese. Beginning at one end, wind the bacon around each hot dog to cover completely. Place hot dogs on grill, cheese side down, and cook, covered, for 2 minutes....
Ingredients 24 clams (about 7 1/2 pounds), preferably cherrystones, scrubbed and shucked, shells discarded 1/2 baguette, thinly sliced on the bias to yield 24 slices Extra-virgin olive oil, for drizzling Coarse salt and freshly ground pepper 3 tablespoons unsalted butter, softened 2/3 cup minced shallots (2 large) 1 tablespoon minced garlic 1 teaspoon finely chopped fresh oregano 1 tablespoon finely chopped fresh parsley 1 strip bacon, thinly sliced crosswise Preparation Place clams in 1 layer on a baking dish, and refrigerate....
Ingredients 1 pound brussels sprouts, trimmed, leaves separated 1 tablespoon olive oil 1 tablespoon grated lemon zest plus lemon wedges for serving 1/4 cup walnuts, chopped Salt and pepper 1/4 cup grated Pecorino Romano (1 ounce) Preparation Preheat oven to 375 degrees. On a rimmed baking sheet, toss brussels sprout leaves with oil, zest, and walnuts. Season with salt and pepper. Roast until leaves are crisp and golden around edges, 10 to 12 minutes....
Ingredients 4 oz white chocolate baking bars or squares, finely chopped 1 cup half-and-half 1 container (6 oz) Yoplait® Original yogurt French vanilla 1 cup semisweet chocolate chips 1 cup half-and-half 1 container (6 oz) Yoplait® Original yogurt French vanilla Preparation In 2-quart saucepan, heat white chocolate and 1 cup half-and-half over medium-low heat, stirring with whisk, until melted and smooth. Pour mixture into medium bowl. Beat in 1 container yogurt with whisk....
Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 1/2 cup cold butter 2 3/4 cups dried Calimyrna figs, stems removed 3/4 cup warm water 1/4 cup real maple syrup or honey 1 teaspoon grated lemon peel 1/2 cup chopped walnuts Preparation Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs....
Ingredients 3 1/2 cups ruby red grapefruit juice, chilled 1/4 cup lemon juice 3 tablespoons lime juice 1/2 cup sugar 4 cups club soda, chilled Preparation In large punch bowl or pitcher, combine juices and sugar; mix well. Just before serving, add club soda; stir gently. Serve over ice. Related Video
Ingredients 4 medium peeled or unpeeled Idaho or russet baking potatoes (1 1/2 lb) 2 tablespoons finely chopped onion 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons vegetable oil Preparation Shred enough potatoes to measure 4 cups. Rinse well; drain and pat dry. In large bowl, mix potatoes, onion, salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Pack potato mixture firmly in skillet, leaving 1/2-inch space around edge....
Ingredients 5 tablespoons unsalted butter, plus more for baking dish Coarse salt 2 small bunches curly kale (about 1 pound), stemmed and torn 1/2 pound spicy Italian sausage, casings removed 1 tablespoon olive oil 8 ounces button or cremini mushrooms, sliced 1 tablespoon sherry-wine vinegar 1/4 cup all-purpose flour 1 1/2 cups whole milk 1/2 cup heavy cream 1 1/2 cups finely grated Parmesan cheese 1 1/2 cups finely grated Gruyere cheese 1 teaspoon freshly grated lemon zest 1/2 teaspoon freshly ground black pepper Tortilla chips or toasted baguette slices, for serving Preparation Preheat oven to 375 degrees; butter a 1 1/2-quart baking dish and set aside....
Ingredients 2 rings (1 lb each) kielbasa sausage 12 wooden skewers (6 to 8 inch) 1/4 cup apricot preserves 2 tablespoons orange juice Preparation If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning. Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray. Cut kielbasa at an angle into 48 chunks, about 1 inch each. On each skewer, thread 4 chunks of sausage; place in pan....
Ingredients 1 (2 1/2 to 3-pound) chicken, backbone removed and butterflied 1/4 cup extra-virgin olive oil Zest of 1/2 lemon 2 tablespoons freshly squeezed lemon juice 2 cloves garlic, chopped 2 tablespoons chopped fresh parsley 1 tablespoon fresh thyme leaves 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper Preparation Place chicken in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together oil, zest, juice, garlic, parsley, thyme, salt, and pepper....
Ingredients 1/2 cup butter or margarine, softened 1/2 cup sugar 2 teaspoons grated lemon peel 1/2 teaspoon finely chopped fresh or 1/8 teaspoon crumbled dried rosemary leaves 1 egg 1 1/2 cups Gold Medal™ all-purpose flour 1/4 teaspoon baking soda 1/8 teaspoon salt 3 tablespoons sugar 1 teaspoon grated lemon peel Preparation In large bowl, beat butter, 1/2 cup sugar, 2 teaspoons lemon peel, the rosemary and egg with electric mixer on medium speed, or mix with spoon....
Ingredients 4 skinless salmon fillets (4 ounces each) 2 large handfuls assorted fresh herbs, such as parsley, dill, and basil Lemon juice Olive oil Preparation Season salmon fillets and cook in a lightly oiled nonstick skillet over medium-high until opaque throughout, 3 to 4 minutes per side. Toss herbs with equal parts lemon juice and olive oil, then serve over salmon. Related Video
Ingredients 4 tablespoons unsalted butter 6 ripe but still firm Forelle or large Seckel pears, 2 chopped into 1/4-inch pieces, and 4 cut crosswise into 1/4-inch slices 1 teaspoon sugar 1 tablespoon balsamic vinegar 24 very thin slices white sandwich bread, crusts removed 1/4 cup plus 2 tablespoons coarse whole-grain mustard 8 ounces thinly sliced ham, preferably Black Forrest 8 ounces thinly sliced Gruyere cheese Preparation In a medium skillet over medium heat, melt 1 tablespoon of butter....
Ingredients 4 cups MultiGrain Cheerios™ cereal 2 cups Multi-Bran Chex™ cereal 6 cups popped popcorn 2 tablespoons butter or margarine, melted* 1/3 cup grated Parmesan cheese 1 package (1 ounce) ranch dressing mix Preparation Heat oven to 325°. Mix cereals and popcorn in large resealable plastic food-storage bag. Drizzle with butter. Seal bag; shake. Add cheese and dressing mix. Seal bag; shake well. Pour into large roasting pan. Bake 15 minutes, stirring after 10 minutes....
