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Ingredients 1 tablespoon butter 3 oz diced pancetta 1 carton (32 oz) Progresso™ vegetable broth 1 cup diced yellow onion 1 cup uncooked Arborio rice 1/2 cup dry white wine 4 cups baby arugula 1 cup chopped cooked chicken 2 1/2 oz Tallegio cheese, cubed (1/2 cup) 1 teaspoon finely shredded lemon peel Preparation In 4-quart saucepan, melt butter over medium heat. Add pancetta, and cook until crisp. Transfer to plate using slotted spoon; set aside....

Ingredients 1 cup diced Calimyrna figs, stems removed (6 oz) 1 cup dry red wine (such as Merlot or Cabernet Sauvignon) or water 1 cup butter, softened 1 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 3/4 cups Gold Medal™ all-purpose flour 2 tablespoons unsweetened regular or dark baking cocoa 1 teaspoon baking soda 4 oz semisweet baking chocolate, melted, cooled 1 container (8 oz) mascarpone cheese 2 1/2...

Ingredients 1 box (19 oz) Betty Crocker™ Gluten Free Chocolate Chip Cookie Mix 2 tablespoons unsweetened baking cocoa 1/2 cup butter, softened 1 egg, beaten 1 cup peanut butter chips 1 cup miniature marshmallows 1/2 cup chopped peanuts 2 tablespoons gluten free hot fudge topping, heated Preparation Heat oven to 350°F. In large bowl, stir cookie mix, cocoa, butter and egg until soft dough forms (dough will be crumbly). Pat in ungreased 12-inch pizza pan....

Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 3 tablespoons Gold Medal™ all-purpose flour 1/2 cup butter or margarine, melted 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 1/2 teaspoon vanilla 1 egg 1/3 cup fig preserves 1 teaspoon coarse sugar, if desired Preparation Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, lemon peel, orange peel, vanilla and egg until soft dough forms....

Ingredients 3 tablespoons butter or margarine 2/3 cup Original Bisquick™ mix 1/4 cup yellow cornmeal 1 teaspoon chili powder 1 1/4 teaspoons salt 1 lb orange roughy or other white fish fillets 1 egg, beaten 1 can (8 oz) pineapple chunks, drained 1 tablespoon finely chopped red onion 1 tablespoon chopped fresh cilantro 1 tablespoon lime juice 1 kiwifruit, peeled, chopped 1 mango or papaya, cut lengthwise in half, pitted and chopped...

Ingredients 2 large ripe avocados 1 tablespoon lime juice 1 plum (Roma) tomato, chopped 1 tablespoon chopped fresh cilantro, if desired 1/4 teaspoon salt Dash ground red pepper (cayenne) Tortilla chips Preparation Cut each avocado in half lengthwise around pit. Twist halves in opposite directions to separate. Place avocado half with pit on countertop. Hit pit with sharp edge of knife. Grasp avocado half; twist knife to loosen and remove pit....

Ingredients 1 large onion, cut into 1-inch pieces 1 tablespoon canola oil 1 tablespoon plus 2 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 1 1/2 cups cider vinegar 1 cup sugar 1 teaspoon crushed red pepper flakes 1 teaspoon crushed brown mustard seeds 1 teaspoon mild chile powder 1/2 teaspoon garlic powder 1/2 teaspoon Chinese five spice 1/4 teaspoon turmeric 1 1/2 to 2 cups fennel stems, trimmed and sliced crosswise 1/2-inch thick (from 2 large fennel bulbs with stems) 1 English cucumber, quartered lengthwise, then cut into 1/2-inch slices 1 jalapeno, seeded and minced 1/2 cup chopped red bell pepper, ribs and seeds removed Preparation Preheat oven to 400 degrees....

Ingredients 2 lb boneless skinless chicken breasts 1/3 cup bourbon 1/3 cup soy sauce 1/4 cup olive oil 1 tablespoon grated gingerroot 4 cloves garlic, crushed Coarse sea salt Preparation Pound or cut chicken breasts into thin cutlets. Place in resealable food-storage plastic bag. In small bowl, beat bourbon, soy sauce, oil, gingerroot and garlic with whisk until blended. Pour over chicken; seal bag. Refrigerate 1 hour to marinate. Heat gas or charcoal grill....

Ingredients 1 cup Cascadian Farm® organic raspberry fruit spread 1/4 cup red wine vinegar 2 tablespoons olive oil 4 boneless skinless chicken breasts (about 1 lb) 8 cups torn fresh spinach 1 bag (10 oz) Cascadian Farm® frozen organic red raspberries, thawed, drained 1/2 cup thinly sliced red onion 1/4 cup sliced almonds, toasted Preparation Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze....

Ingredients 2 cups all-purpose flour 4 large eggs 3 cups whole milk 1 1/2 teaspoons coarse salt 1/8 teaspoon freshly ground pepper 4 tablespoons pan drippings, reserved from Standing Rib Roast with Roasted Potatoes Preparation Whisk flour, eggs, 1 1/2 cups milk, salt, and pepper in a medium bowl. Let stand for 30 minutes. Preheat oven to 400 degrees. Whisk remaining 1 1/2 cups milk into batter. (The batter should resemble heavy cream....

Ingredients 12 large eggs, room temperature Preparation Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately. Related Video

Ingredients 2 cups shredded smoked Gouda cheese, room temperature 2 packages (8 ounces each) cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 tablespoons milk 2 teaspoons steak sauce 1 cup toasted chopped walnuts or pecans Crackers, for serving Preparation Place Gouda, cream cheese, butter, milk, and steak sauce in the bowl of an electric mixer fitted with a paddle attachment; mix until well combined. Transfer mixture to refrigerator; let chill overnight....

Ingredients 1 cup plus 2 tablespoons yellow cornmeal 1 cup all-purpose flour 2/3 cup sugar 1 tablespoon baking powder Coarse salt 1/4 cup sunflower or safflower oil 4 tablespoons unsalted butter, melted 2 tablespoons mild honey, such as acacia or orange blossom 2 large eggs, lightly beaten 1 cup whole milk Preparation Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Whisk together cornmeal, flour, sugar, baking powder, and 1 1/4 teaspoons salt in a large bowl....

Ingredients Coarse salt 1 pound green beans, trimmed 1/2 cup shaved fennel bulb 1/2 red onion (about 4 ounces), thinly sliced 1/2 cup pitted black olives 4 ounces feta cheese, crumbled 1/4 cup plus 1 tablespoon olive oil 1/4 cup red wine vinegar Freshly ground pepper 2 slices (about 1 inch thick each) rustic bread Preparation Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil over medium-high heat; add salt....

Ingredients 1/3 cup warm water (100 degrees to 110 degrees) 5 teaspoons (two 1/4-ounce packages) active dry yeast 4 1/4 cups all-purpose flour 2 cups mixed, dried, and candied fruit, such as currants, orange peel, apricots, cherries, cranberries, or figs 1/2 cup warm milk (100 degrees to 110 degrees) 2/3 cup sugar 3 large eggs 4 large egg yolks 1 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks) cold, unsalted butter, cut in pieces, plus 2 tablespoons melted, for bowl and molds Grated zest of 1 lemon Grated zest of 1 orange 1 tablespoon heavy cream Confectioners' sugar, for dusting Preparation Pour warm water into a small bowl; sprinkle with 1 package yeast....

Ingredients 2 tablespoons fresh orange juice 1 tablespoon honey 1 tablespoon minced shallot 2 teaspoons white-wine vinegar Coarse salt and ground pepper 2 tablespoons extra-virgin olive oil 1 bunch (8 ounces) arugula, stemmed (7 to 8 cups) 4 ounces frisee, torn in bite-sized pieces (4 cups) 1 small head radicchio (4 ounces), torn in bite-size pieces (4 cups) Preparation For the dressing: in a blender, combine juice, honey, shallot, and vinegar....

Ingredients 2-lb salmon fillet 1/3 cup mayonnaise or salad dressing 1/3 cup basil pesto Preparation Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. Place salmon fillet, skin side down, in dish. In small bowl, stir together mayonnaise and pesto; spread over salmon. Bake uncovered 30 to 35 minutes or until salmon flakes easily with fork. Let stand 5 minutes. Place on serving platter. Cut into serving pieces....

Ingredients 3 cups fresh pineapple chunks (from 1/2 pineapple), plus wedges and leaves, for serving 6 ounces (3/4 cup) gold or white rum 6 ounces (3/4 cup) cream of coconut, such as Coco Lopez 4 cups crushed ice Preparation Combine all ingredients in a blender. Blend until smooth. Divide among chilled glasses, garnish with pineapple wedges and leaves, and serve immediately. Related Video

Ingredients 2 sticks unsalted butter, room temperature, plus more for pans and parchment 2 3/4 cups unbleached all-purpose flour, plus more for parchment 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 3/4 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 2 cups packed light-brown sugar 3 large eggs 1 1/2 cups solid-pack pumpkin (not pie filling) 1 teaspoon pure vanilla extract 3/4 teaspoon grated peeled fresh ginger...

Ingredients 1 box Betty Crocker™ Super Moist™ devil's food cake mix Water, oil and eggs called for on cake mix box 1 container (12 oz) Betty Crocker™ Whipped cream cheese frosting Red food color Yellow food color Orange sanding sugar 5 pretzel sticks Green food color 8 chocolate wafers, crushed Green sanding sugar 4 fresh mint sprigs Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 9 mini muffin cups....