Posts

Ingredients Vegetable oil, for grates 4 bone-in rib-eye steaks (1 pound each, 1 1/2 inches thick), preferably pasture-raised Coarse salt and freshly ground pepper Preparation Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees)....

Ingredients 1 lb uncooked deveined peeled large shrimp 1 teaspoon chili powder 3 ears fresh sweet corn, husks removed, cleaned 1/4 cup fresh lime juice 1 tablespoon canola oil 1 tablespoon honey 1/2 teaspoon kosher (coarse) salt 1/2 teaspoon ground cumin 1/8 teaspoon coarse ground black pepper 6 cups chopped romaine lettuce 2 large tomatoes, cut into 8 wedges 1 small avocado, pitted, peeled and diced (3/4 cup) Preparation Heat gas or charcoal grill....

Ingredients 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix 1/3 cup butter, softened 1 tablespoon Gold Medal all-purpose flour 1 egg 2 boxes Betty Crocker™ Fruit Roll-Ups® Blastin' Berry Hot Colors® chewy fruit flavored snacks 1 box Betty Crocker™ Fruit Roll-Ups® Flavor Mixers chewy fruit flavored snacks 1 box Betty Crocker™ Fruit Gushers® red fruit flavored snacks (from tropical flavors variety pack) 1 container Betty Crocker™ Whipped fluffy white frosting Coarse sugar...

Ingredients 1/4 cup minced canned chipotle chiles in adobo 1/2 cup honey 1/4 cup mustard powder Coarse salt and ground pepper 2 racks pork spare ribs (2 1/2 pounds each) Vegetable oil, for grates Lemon wedges, for serving Preparation Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 3 tablespoons salt, and 2 teaspoons pepper. Place a large double layer of foil on a large rimmed baking sheet....

Ingredients 6 cups Corn Chex™ cereal 4 cups Cheerios™ Protein Oats & Honey cereal 1 cup honey-roasted peanuts 1/4 cup butter 1/4 cup honey 1 1/2 cups M&M’s® peanut chocolate candies Preparation In large microwavable bowl, mix cereals and peanuts. In 2-cup microwavable measuring cup, microwave butter and honey uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture comes to a full boil and butter is melted....

Ingredients 3 cups old-fashioned rolled oats 1 1/2 cups pecans, coarsely chopped 3 tablespoons unsalted butter, melted 1/3 cup wildflower or orange blossom honey 1/2 teaspoon coarse salt Preparation Preheat oven to 300 degrees. In a large bowl, combine oats, pecans, butter, honey, and salt; mix well to coat. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 minutes, stirring halfway through....

Ingredients 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained 1 tablespoon smoked paprika 2 teaspoons salt 4 cloves garlic, peeled 20 oz boneless skinless chicken thighs 3 red and/or yellow bell peppers, cut into large strips 1 large onion, halved and cut into 1/2-inch slices 4 cups hot cooked white rice 1/2 cup sour cream 2 tablespoons chopped fresh dill weed Preparation In large bowl, mix tomatoes, paprika, salt and garlic....

Ingredients 1 2/3 cups Original Bisquick™ mix 1/2 cup granulated sugar 1/3 cup milk or water 2 tablespoons vegetable oil 1 teaspoon vanilla 1/2 teaspoon ground nutmeg 1 egg 1 cup diced mango 1/2 cup flaked coconut 1/3 cup packed brown sugar 1/4 cup chopped macadamia nuts 3 tablespoons butter or margarine, softened 2 tablespoons milk Preparation Heat oven to 350°F. Grease 9-inch round cake pan or 8-inch square pan; sprinkle with Bisquick mix....

Ingredients 1/2 tablespoon finely grated lime zest, plus 1 1/2 cups fresh lime juice (from 9 limes) 1 1/2 cups water 1 1/2 cups sugar 1 cup chopped fresh mint 1/4 cup light rum Mint sprigs, for garnish Preparation Puree lime zest and juice, water, sugar, and mint in a blender. Strain mixture through a fine sieve into a bowl; discard solids. Stir in rum. Divide among twelve 3-ounce paper cups....

Ingredients 2 tablespoons extra-virgin olive oil 3 tablespoons grainy mustard 3 tablespoons packed light-brown sugar 1 tablespoon cider vinegar 1 1/2 pounds shallots (about 12), root ends trimmed 1 pound medium carrots, cut into 2 1/2-inch pieces Coarse salt and ground pepper 2 tablespoons unsalted butter Preparation Preheat oven to 450 degrees, with rack in middle. In a small bowl, whisk together oil, mustard, brown sugar, and vinegar. In a roasting pan, toss shallots and carrots with mustard mixture....

Ingredients 10 ounces Roquefort cheese 5 tablespoons heavy cream 15 slices white sandwich bread, crusts removed 2 Bartlett pears, thinly sliced into wedges 1/3 cup pecan halves, thinly sliced crosswise Preparation Preheat oven to 350 degrees. In a small bowl, combine cheese and heavy cream. Using a fork or wooden spoon, combine until mixture is soft enough to spread but not too runny; set aside. Cut bread in half crosswise, making fingers that are about 3 by 1 1/2 inches....

Ingredients 9 tablespoons (1 stick, plus 1 tablespoon) unsalted butter, room temperature 1 cup packed light-brown sugar 4 red plums (about 1 pound), halved and pitted, each cut into 12 wedges 1 large egg 1/2 cup reduced-fat sour cream 1 cup all-purpose flour (spooned and leveled) 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 teaspoons pumpkin-pie spice 1/3 cup finely chopped walnuts Whipped cream (optional) Preparation Preheat oven to 325 degrees....

Ingredients 1/4 cup water 1/4 cup plus 1 tablespoon sugar 1 bag (12 ounces) frozen raspberries or 3 cups fresh raspberries, frozen 1/2 cup heavy cream Preparation Stir together water and 1/4 cup sugar until sugar dissolves. Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes. Whisk cream and remaining tablespoon sugar until soft peaks form....

Ingredients 1 1/2 cups Gold Medal™ all-purpose flour 1/2 cup cold butter, cut into pieces 1/4 cup powdered sugar 2 tablespoons finely chopped fresh rosemary leaves 2 tablespoons granulated sugar Preparation Heat oven to 325°F. Spray cookie sheet with cooking spray. In food processor, place flour, butter, powdered sugar and rosemary. Cover; process until dough forms a ball. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured scalloped 2-inch cookie cutter....

Ingredients 1/2 cup sugar 1/2 cup water 1 large rosemary sprig Preparation Bring sugar and water to a boil in a saucepan. Cook, stirring, until sugar dissolves. Remove from heat. Add rosemary. Let steep for 2 hours. Remove rosemary sprig. Related Video

Ingredients 1 tablespoon plus 1/2 teaspoon salt 6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces 6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces 6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces 6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces 6 ounces cherry tomatoes (yellow and/or orange), cut in half 2 tablespoons olive oil...

Ingredients 2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate) 2 tablespoons pine nuts 2 tablespoons olive oil 1/3 cup golden raisins 2 cloves garlic, minced 1 tablespoon balsamic vinegar Coarse salt and ground pepper Preparation Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes....

Ingredients 8 small red potatoes (about 1 1/2 pounds), cut in half 8 cloves garlic, peeled 3-pound boneless bottom round beef roast, trimmed of fat 1 envelope garlic-and-herb dry soup mix (from 2.4-ounce package) 1 can (10 3/4 ounces) condensed beefy mushroom soup 2 cups frozen broccoli florets (from 1-pound bag) Preparation Place potatoes and garlic in 4- to 5-quart slow cooker. Place beef on potatoes. Sprinkle dry soup mix over beef; pour beefy mushroom soup over all....

Ingredients 2 tablespoons canola oil 1 large onion, diced 4 cloves garlic, minced 1 teaspoon ground coriander 1 teaspoon ground cumin 8 plum tomatoes, chopped 2 cans (15 1/2 ounces each) chickpeas, drained and rinsed 2 zucchini, quartered lengthwise and cut into 1 1/2-inch pieces Coarse salt and ground pepper Preparation In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes....

Ingredients 1 can (15 ounces) chickpeas, drained, reserving 1/4 cup of the liquid 1/4 cup tahini (sesame paste) 1/4 cup fresh lemon juice 3 tablespoons extra-virgin olive oil 1 garlic clove, crushed 1/4 teaspoon ground star anise (optional) 1/4 teaspoon ground ginger 1/4 teaspoon ground cumin 1/4 cup cilantro leaves, finely chopped, plus whole leaves for garnish (optional) 1 plum tomato, peeled, seeded, and very finely chopped 2 scallions, very thinly sliced Coarse salt and ground pepper Preparation In a food processor, combine beans and reserved bean liquid, tahini, lemon juice, 1 tablespoon oil, garlic, star anise (if using), ginger, and cumin; puree until smooth....