Ingredients 2 1/2 cups water 2 pounds littleneck clams, well scrubbed 2 tablespoons unsalted butter 1 medium yellow onion, cut into 1/2-inch dice 2 celery stalks, strings removed, sliced 1/8 inch thick 1 tablespoon all-purpose flour 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch dice 1 dried bay leaf 4 sprigs fresh thyme 1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces...
Ingredients 1 cup granulated sugar 4 teaspoons ground cinnamon 1 package (2 lb) frozen bread roll dough 1/2 cup butter, melted 1 cup chopped pecans 3/4 cup whipping cream 3/4 cup packed brown sugar Preparation Spray 10-inch angel food (tube) cake pan with cooking spray. In small bowl, stir together granulated sugar and 3 teaspoons of the cinnamon. Dip each roll in melted butter, then coat with cinnamon-sugar. Arrange rolls in cake pan; sprinkle with pecans....
Ingredients 1 container (8 ounces) sour cream 1 jar (2 ounces) red caviar 2 medium green onions, chopped (2 tablespoons) 1 tablespoon chopped fresh parsley 1 teaspoon lemon juice Sliced green onion, if desired Crackers, if desired Preparation Mix all ingredients except crackers, reserving 1/2 teaspoon of the caviar. Cover and refrigerate at least 2 hours but no longer than 48 hours. Garnish dip with reserved caviar and green onion. Serve with crackers....
Ingredients 1/4 cup butter or margarine, softened 4 teaspoons grated lemon peel 2 teaspoons lemon juice 1 cup chopped fresh pineapple 3 tablespoons chopped fresh cilantro 2 tablespoons finely chopped red onion 1 teaspoon finely chopped jalapeño chile, if desired 4 salmon fillets, about 1 inch thick (1 1/2 lb) 1/4 teaspoon salt Preparation Heat oven to 375°F. In small bowl, mix butter, lemon peel and lemon juice; set aside....
Ingredients 6 boneless skinless chicken breasts 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix 1/2 cup Progresso™ chicken broth (from 32-oz carton) 2 tablespoons lemon juice 2 cans (4.5 oz each) Old El Paso™ chopped green chiles 1 serrano chile, seeded, finely chopped (about 1 1/2 tablespoons) 1 tablespoon cornstarch 1 tablespoon cold water 1 package (8 oz) cream cheese, cubed, softened Preparation Spray 5-quart slow cooker with cooking spray....
Ingredients 6 boneless skinless chicken thighs (1 3/4 lb), cut into 1-inch pieces 3/4 cup sweet chili sauce 1/4 cup hoisin sauce 1/4 cup orange juice 2 teaspoons finely chopped garlic 1 large red bell pepper, cut into 1-inch pieces 1 large orange bell pepper, cut into 1-inch pieces 1 large yellow bell pepper, cut into 1-inch pieces 1 small onion, cut into 6 wedges 1 tablespoon cornstarch 2 tablespoons cold water...
Ingredients 2 cups Corn Chex™ cereal 2 cups Rice Chex™ cereal 2 cups Wheat Chex™ cereal 2 cups bite-size pretzel twists 2 cups mixed nuts 1/3 cup butter or margarine 2 tablespoons Creole seasoning 1 teaspoon red pepper sauce Preparation In large microwavable bowl, mix cereals, pretzels and nuts. In 2-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in Creole seasoning and pepper sauce....
Ingredients 1 pound haricots verts, trimmed 16 thin slices proscuitto 3 cloves Govind Amstrong’s Roasted Garlic 2 teaspoons whole-grain mustard 2 teaspoons sherry vinegar 2 teaspoons red-wine vinegar 1/4 cup extra-virgin olive oil Coarse salt and freshly ground black pepper 2 bunches frisee, white veins removed 8 sprigs fresh flat-leaf parsley, leaves torn 2 small sprigs fresh basil, leaves torn 3/4 cup Govind Armstrong’s Roasted Tomatoes, cut into 1/4-inch-thick strips...
Ingredients 6 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package) 12 eggs 1/2 cup cooked bacon bits 1/4 cup canned Old El Paso™ refried beans 1/4 cup shredded Cheddar cheese (1 oz) Green onion, chopped, if desired Sour cream, if desired Old El Paso™ Thick ‘n Chunky salsa, if desired Preparation Heat oven to 350° F. Spray 12 regular-size muffin cups with cooking spray. Using 4-inch round cookie cutter, cut 2 rounds from each tortilla....
Ingredients Chocolate Genoise Chocolate Mousse Chocolate Ganache Icing Meringue Mushrooms 4 ounces bittersweet chocolate Confectioners’ sugar, for dusting Preparation Make chocolate genoise and mousse, ganache icing, and meringue mushrooms. To assemble cake, carefully unroll genoise on the back side of a baking sheet (discard the plastic wrap and waxed paper, but keep the towel). Spread chocolate mousse evenly on cake to within 1 to 2 inches of one long end. Reroll cake, starting from other long end, using towel to help roll it....
Ingredients 8 large black gumdrops 8 Crows black licorice drops 16 white nonpareils 8 black licorice laces, cut into 2 1/2-inch pieces Preparation Cut a sliver off top of each gumdrop to expose sticky interior. Repeat with black licorice drops. Gently press cut side of 1 gumdrop (body) onto cut side of 1 black licorice drop (head). Repeat. Using a skewer, poke 2 shallow holes into each licorice-drop head for eyes, and poke 8 shallow holes (4 on each side) into each gumdrop body for legs....
Ingredients 2 cups Original Bisquick™ mix 2/3 cup milk 1 egg 2 tablespoons granulated sugar 1 cup dark chocolate chips 1/2 cup chopped pecans 1/3 cup Original Bisquick™ mix 1/3 cup packed brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons cold butter 1/4 cup chopped pecans 2 tablespoons dark chocolate chips Preparation Heat oven to 400°F. Spray 6 jumbo muffin cups with baking spray with flour. In medium bowl, stir together 2 cups Bisquick mix, the milk, egg and granulated sugar until well blended....
Ingredients 3 cups romaine hearts, chopped into 1/2-inch pieces 1/2 plum tomato, chopped 1/2 rib celery, chopped 1 (2-inch) English cucumber, chopped 6 to 8 green beans, blanched and chopped into 1/2-inch pieces 1 tablespoon herbs, such as basil, chervil, or parsley, chopped 3 ounces cooked chopped chicken breast Blue Cheese Vinaigrette for Chopped Salad for One Preparation Place romaine, tomato, celery, cucumber, green beans, herbs, and chicken in a large bowl; toss to combine....
Ingredients 1/4 cup granulated sugar 3 tablespoons vegetable oil 1 egg 1/2 cup canned coconut milk (not cream of coconut) 2 teaspoons grated lime peel 3/4 cup Gold Medal™ all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1/4 cup flaked coconut 1/2 cup powdered sugar 2 1/2 teaspoons lime juice 2 tablespoons flaked coconut 1 teaspoon grated lime peel Preparation Heat oven to 375°F. Place paper baking cup in each of 16 mini muffin cups or grease bottoms only with shortening or spray with cooking spray....
Ingredients 1 1/2 cups peeled and thinly sliced fresh ginger Superfine sugar Preparation Place ginger in a medium, heavy-bottomed saucepan. Add enough water to cover by 1 inch. Partially cover saucepan and bring to a boil over medium-high heat; boil until ginger is almost cooked through but still slightly al dente, about 1 hour. Drain. Weigh cooked ginger and return it to saucepan with an equal amount of sugar. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes....
Ingredients 2 cups whole or low-fat plain yogurt (do not use nonfat) 1/2 teaspoon coarse salt 1 garlic clove 3 tablespoons fresh chives, finely chopped 1/2 teaspoon coarsely ground black pepper Preparation Line a fine-mesh sieve with a coffee filter, paper towel, or dampened cheesecloth; rest sieve over a large glass measuring cup or a deep bowl. Fill lined sieve with yogurt. Cover measuring cup with plastic wrap, and refrigerate overnight....
Ingredients 1 cup walnuts, toasted 2 1/4 cups all-purpose flour, plus more for dusting Salt 2 sticks unsalted butter, room temperature 3/4 cup plus 2 tablespoons confectioners' sugar 1 teaspoon pure vanilla extract Preparation Preheat oven to 325 degrees. Pulse walnuts in a food processor until finely ground. Transfer to a bowl, and whisk in flour and 1/2 teaspoon salt. Beat butter, sugar, and vanilla with a mixer on high speed until pale and fluffy....
Ingredients 3 tablespoons Asian fish sauce 2 fresh hot red chiles, thinly sliced 1 tablespoon vegetable or peanut oil 1 1/2 tablespoons finely chopped garlic 1 tablespoon finely chopped fresh ginger 2 ounces boneless pork shoulder, thinly sliced 1/4 pound small shrimp, peeled and deveined (halved if large) 1 1/2 cups cooked jasmine rice 1/4 cup diced cooked Chinese roast pork, substitute 1 ounce baked ham 1/4 cup chopped fresh pineapple...
Ingredients 2 cups Bisquick™ Gluten Free mix 1 cup shredded zucchini (about 1 medium) 1 small unpeeled apple, shredded (1/2 cup) 3/4 cup sugar 1/3 cup vegetable oil 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon gluten-free vanilla 3 eggs Preparation Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray (without flour). In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally....
Ingredients 1 lb tilapia, cod, haddock or other medium-firm fish fillets, about 3/4 inch thick 1/2 cup graham cracker crumbs (about 8 squares) 1 teaspoon grated lemon peel 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup fat-free (skim) milk 2 tablespoons canola oil 2 tablespoons chopped toasted pecans Preparation Move oven rack to position slightly above middle of oven. Heat oven to 500°F. Cut fish fillets crosswise into 2-inch-wide pieces. In shallow dish, mix cracker crumbs, lemon peel, salt and pepper....
