Ingredients 2/3 cup slivered almonds, toasted* 8 oz semisweet baking chocolate 1/3 cup butter or margarine 1 1/4 cups Gold Medal™ all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons amaretto 2 eggs 2 cups powdered sugar 3 tablespoons butter or margarine, softened 1 tablespoon amaretto 1 to 2 tablespoons milk Preparation Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray....
Ingredients 1/4 cup white-wine vinegar 2 tablespoons Dijon mustard 2 garlic cloves, chopped Coarse salt and ground pepper 4 boneless, skinless chicken breast halves (6 to 8 ounces each), split horizontally 1 baguette (about 20 inches), split horizontally, then cut in half 1/4 cup apricot preserves 4 ounces thinly sliced deli ham 4 ounces white cheddar cheese, grated (1 cup) Preparation Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil....
Ingredients 1 tablespoon unsalted butter, for pan 1/2 cup all-purpose flour, plus more for pan 1/2 cup cornstarch 4 large eggs, separated 1 teaspoon pure vanilla extract 3/4 cup sugar Pinch of salt Preparation Preheat oven to 350 degrees. Butter a 9-inch square baking dish. Line bottom with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Sift together flour and cornstarch into a small bowl; set aside....
Ingredients 3/4 lb boneless skinless chicken breasts (about 3), cut into 1/2-inch strips 1/2 cup Frank’s™ RedHot™ Buffalo Wings Sauce (from 12-oz bottle) 1 tablespoon butter 1/2 large red onion, sliced into thin rings 1 teaspoon sugar 4 pita fold breads (6 1/2-inch diameter) 1 oz blue cheese, crumbled (1/4 cup) Preparation In 2- quart saucepan, heat chicken and Buffalo wing sauce to boiling over medium-high heat. Reduce heat to low; cover....
Ingredients 2 tablespoons caramel topping 2 tablespoons cognac 2 tablespoons butterscotch-flavored liqueur 2 tablespoons white chocolate liqueur 2 cookie straws or pirouette cookies Preparation In each of 2 chilled martini glasses, drizzle 1 tablespoon caramel topping. In cocktail shaker filled with ice, place cognac and butterscotch-flavored liqueur; shake to blend. Pour into glasses, straining out ice. Drizzle 1 tablespoon white chocolate liqueur into each glass. Garnish with cookie straws. Serve immediately....
Ingredients 1 1/3 cups Gold Medal™ all-purpose flour 2/3 cup packed brown sugar 1/3 cup unsweetened baking cocoa 3/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk 1/3 cup butter, melted 1 egg 1 teaspoon vanilla 1 cup coarsely shredded zucchini (about 1 medium) 1/2 cup semisweet chocolate chips 1/4 cup chopped walnuts Preparation Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups....
Ingredients 3 ears corn 1 English cucumber 1 small red onion 1 cup grape tomatoes, halved 1 bunch watercress 3 tablespoons red-wine vinegar 2 tablespoons olive oil Coarse salt and ground pepper Preparation Cook corn in a pot of boiling salted water until crisp-tender, 8 to 12 minutes. Run under cold water to cool completely. Slice off kernels with a sharp knife. Peel strips from cucumber, quarter lengthwise, and thinly slice crosswise....
Ingredients 2/3 cup coarsely chopped blanched almonds 5 tablespoons butter 60 vanilla wafer cookies, finely crushed (2 cups) 5 cups vanilla ice cream (from 1/2 gallon), softened 5 cups orange sherbet (from 3 pints), softened 1/2 pint (1 cup) whipping cream, whipped Orange peel curls, if desired Preparation In medium skillet, toast almonds over medium heat 2 minutes, stirring occasionally, until light golden brown. Immediately remove from heat; reserve 2 tablespoons for topping....
Ingredients 6 soft corn tortillas (5 1/2 inch) 6 foil tart pans 1 can (16 oz) vegetarian refried beans 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained 2 tablespoons pickled jalapeño slices, drained, chopped 2 teaspoons chili powder 1 teaspoon ground cumin 1 package (8.8 oz) microwavable Spanish rice 1 1/2 cups shredded Mexican cheese blend (6 oz) 1 avocado, pitted, peeled and sliced 1/3 cup Old El Paso™ Thick ’n Chunky salsa...
Ingredients 6 navel or other sweet oranges Unsalted butter, room temperature, for pan 1/2 cup all-purpose flour, plus more for pan 1 3/4 cups finely ground blanched almonds (about 6 ounces) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 6 large eggs 2 cups sugar Preparation Place whole unpeeled oranges in a large saucepan or stockpot, and cover with cold water. Bring to a boil over high heat. Reduce heat, and simmer gently, 2 hours....
Ingredients 2 cups mixed berries (fresh or frozen) 1 cup silken tofu 1/4 cup pomegranate juice 2 to 3 tablespoons honey 2 tablespoons ground flaxseed 1 teaspoon finely grated peeled ginger Preparation In a blender, combine berries, tofu, pomegranate juice, 2 tablespoons honey, flaxseed, and ginger. Blend until smooth, 15 to 20 seconds. Adjust the sweetness if neccessary. Related Video
Ingredients 3 cups raspberries 1 cup heavy cream 1/4 cup sugar Preparation Process 1 1/2 cups raspberries in a food processor until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids. In a mixing bowl, whip cream with sugar to stiff peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with remaining 1 1/2 cups raspberries. Cover; refrigerate at least 1 hour or up to overnight....
Ingredients Sliced roasted red peppers Pitted Kalamata olives Drained and rinsed capers Thinly sliced garlic Red-wine vinegar Extra-virgin olive oil Toasts Preparation Toss together sliced roasted red peppers, pitted Kalamata olives, drained and rinsed capers, and thinly sliced garlic. Drizzle with red-wine vinegar and extra-virgin olive oil. Spoon onto toasts. Related Video
Ingredients 2 pounds cherry tomatoes 3 garlic cloves, thinly sliced 1 small onion, thinly sliced 2 tablespoons fresh oregano, plus more for garnish 1/4 cup extra-virgin olive oil Freshly ground pepper 1 teaspoon coarse salt 1 pound large shrimp (18 to 22), head on, peeled and deveined 1/2 pound Spanish chorizo sausage, cut into 3/4-inch-thick rounds 1 small ciabatta loaf, cut into 8 slices (each 1/2 inch thick) Preparation Preheat oven to 400 degrees....
Ingredients 3/4 cup Old El Paso™ Thick ‘n Chunky salsa 1/2 cup frozen chopped green bell pepper 3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed 1 box (4.6 oz) Old El Paso™ taco shells (12 shells) 3/4 cup shredded Mexican cheese blend (3 oz) 3/4 cup shredded lettuce 1/4 cup Old El Paso™ taco sauce Preparation In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm....
Ingredients 1 pound pork boneless loin, cut into 3/4-inch cubes 1/2 teaspoon pepper 1 1/2 teaspoons olive oil 1 jar (12 ounces) pork gravy 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1/8 teaspoon ground red pepper (cayenne) 1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms 1 pouch (4.7 oz) Betty Crocker™ butter & herb mashed potatoes Water, milk and butter called for on potatoes pouch...
Ingredients 3 limes, plus 1/2 cup freshly squeezed lime juice 1 pound bay scallops (about 2 cups) 1 tablespoon extra-virgin olive oil 1 avocado, peeled, pitted, and cut into 1/2-inch pieces 1/2 cup fresh cilantro leaves Coarse salt and freshly ground pepper Preparation Slice the ends off the limes, and stand on end. Use a paring knife to remove the peel and pith, following the curve of the fruit. Remove sections from membranes, and collect sections and juices in a small bowl....
Ingredients 6 oz fettuccine, broken in half 8 oz uncooked deveined peeled medium shrimp 1 1/2 cups 1-inch pieces fresh asparagus (6 oz) 1 medium red bell pepper, cut into thin 2-inch strips 1 container (6 oz) Greek Fat Free plain yogurt 1/4 cup milk 1/4 cup finely shredded fresh Parmesan cheese 1 teaspoon grated lemon peel 2 tablespoons lemon juice 1/4 teaspoon salt 1/4 teaspoon garlic-pepper blend Preparation In Dutch oven, cook fettuccine as directed on package, adding shrimp, asparagus and bell pepper during last 4 minutes of cook time....
Ingredients 1 1/4 teaspoon finely grated peeled fresh ginger 1/4 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice 1/4 teaspoon ground coriander 2 teaspoons toasted sesame oil, plus more for baskets 1 tablespoon soy sauce 2 teaspoons rice wine (mirin) or sherry 2 (about 1/4 cup) scallions, finely chopped Freshly ground pepper 2 fillets striped bass, red snapper, or bluefish (each 4 to 5 ounces, at least 3/4 inch thick), skinned...
Ingredients 1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered 1 1/4 cups plus 2 tablespoons sugar 3 cups all-purpose flour 4 teaspoons baking powder 3/4 teaspoon salt 12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces 2 cups heavy cream 2 large eggs 1/2 teaspoon vanilla extract Preparation Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices....
