Posts

Ingredients 2 pounds red beets, scrubbed, peeled, and cut into a medium dice 1 pound russet potatoes, peeled and cut into a medium dice 2 shallots, coarsely chopped 3 to 5 sprigs thyme 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 5 cups low-sodium chicken broth or water 1 tablespoon red-wine vinegar Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving Preparation Preheat oven to 400 degrees....

Ingredients 2 tablespoons olive oil 1 salmon fillet (3/4 lb), cut into 4 serving pieces Salt and pepper 1 cup chopped red onion 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained 1/4 cup pitted kalamata olives, cut in half 1/2 lemon Preparation In 12-inch skillet, heat oil over medium heat. Sprinkle salmon with salt and pepper. Place salmon, skin side up, in skillet....

Ingredients Coarse salt and ground pepper 1 1/2 pounds broccoli rabe, trimmed 3 tablespoons pine nuts 1 tablespoon olive oil 1 teaspoon grated lemon zest Preparation In a large pot of boiling salted water, cook broccoli rabe until bright green, 45 to 60 seconds. Drain; set aside. Toast pine nuts in a skillet over medium heat, shaking skillet, until evenly golden brown, 4 to 5 minutes; remove from skillet. Heat oil in skillet....

Ingredients 2 cups 1/2-inch pieces cooked chicken 1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium 1/4 cup milk 1 cup shredded Swiss cheese (4 oz) 1 cup frozen cut green beans, thawed 1 1/4 cups Original Bisquick™ mix 1/4 cup cold butter or margarine, cubed 1 teaspoon dried sage leaves 1 egg, slightly beaten Preparation Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray....

Ingredients 2 tablespoons olive oil 1 cut-up whole chicken (4 to 5 lb), skin removed 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup dry white wine or nonalcoholic white wine 6 thin slices lemon 5 cloves garlic, finely chopped 1 large red onion, cut into wedges 1 teaspoon herbes de Provence 1 cup Progresso™ chicken broth (from 32-oz carton) 1 can (14 oz) Progresso™ artichoke hearts, drained, quartered...

Ingredients 3/4 cup sambal oelek (chili paste) 1/4 cup fresh lime juice (about 2 limes) 1/4 cup honey Preparation Stir chili paste, lime juice, and honey in a small bowl. Sauce can be stored in the refrigerator up to 2 days. Related Video

Ingredients 1 can (19-ounce) cannellini beans, drained and rinsed 3 tablespoons olive oil 3 tablespoons freshly squeezed lemon juice (about 1 lemon) Coarse salt and ground pepper Preparation In a food processor, combine cannellini beans, olive oil, lemon juice; season with coarse salt and ground pepper. Puree until smooth. Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips....

Ingredients 6 cups Frosted Cheerios™ cereal 1/2 cup animal crackers 1 1/2 cups small pretzel twists 1 1/2 cups cheese-flavored snack crackers 5 pouches (0.9 oz each) Betty Crocker™ Shark Bites™ chewy fruit snacks (from 9-oz box) or other chewy fruit snack shapes Preparation In large bowl or resealable gallon-size food-storage plastic bag, mix ingredients. Store in airtight container. Related Video

Ingredients Vegetable oil cooking spray 1 1/2 cups sugar 1/2 cup light corn syrup Mix-ins, according to variation Preparation Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge. Stir in mix-ins....

Ingredients 1 fresh coconut Vegetable-oil cooking spray 1/4 cup sifted Dutch-process cocoa powder, plus more for dusting 1/3 cup plus 2 tablespoons sifted cake flour (not self-rising) Pinch of kosher salt 3 large whole eggs, plus 2 large yolks 1/2 cup granulated sugar 4 tablespoons unsalted butter, melted and cooled 2 tablespoons rum White Chocolate Mousse Snowy Seven Minute Frosting Meringue Mushrooms Snowy Chocolate Truffles Sugared rosemary sprigs (see cook's note), for serving Preparation Preheat oven to 350°F....

Ingredients 1 1/2 cups plus 1 tablespoon unbleached all-purpose flour 1 1/4 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1 tablespoon unsweetened Dutch-process cocoa powder 1 stick (1/2 cup) unsalted butter, room temperature 1 tablespoon grated peeled fresh ginger 1/2 cup dark-brown sugar, packed 1/4 cup unsulfured molasses 1 teaspoon baking soda 1 1/2 teaspoons boiling water 7 ounces best-quality semisweet chocolate, cut into 1/4-inch chunks 1/4 cup granulated sugar Preparation Line two baking sheets with parchment....

Ingredients 1 1/2 pounds ground chicken 1/2 cup shredded green cabbage 1/3 cup chopped green onion (4 medium) 2 teaspoons chopped gingerroot 1 teaspoon sesame oil 1/4 teaspoon white pepper 1 small red bell pepper, finely chopped (1/2 cup) 1 egg white 1 package (10 ounces) round wonton skins 2 cups Progresso™ chicken broth (from 32-ounce carton) 4 teaspoons soy sauce Preparation Mix all ingredients except wonton skins, broth and soy sauce....

Ingredients 1 1/3 cups whole hazelnuts 3/4 cup margarine, melted, plus more for pan 3/4 cup cocoa powder, plus more for pan 1/3 cup matzo cake meal 6 large eggs, separated 1/2 cup packed light-brown sugar Passover Fudge Glaze Pinch of salt 1/2 cup superfine sugar Preparation Heat oven to 350 degrees. Line a baking pan with parchment, and spread hazelnuts on top. Bake until fragrant and toasted, about 10 minutes....

Ingredients 6 ten-ounce center-cut double pork chops FOR THE MARINADE: 1 cup hoisin sauce 1 tablespoon sugar 1 1/2 tablespoons tamari soy sauce 1 1/2 tablespoons sherry-wine vinegar 1 1/2 tablespoons rice-wine vinegar 1 scallion, white and two-thirds of the green part, minced 1 teaspoon Tabasco sauce 1 1/2 teaspoons Lee Kum Kee black-bean chile sauce 1 1/2 teaspoons freshly grated ginger 1 1/2 tablespoons minced garlic 1/2 teaspoon freshly ground white pepper...

Ingredients 4 tablespoons butter 1 medium onion, cut into 1/4-inch dice 1/2 pound white mushrooms, stemmed and quartered 1/2 cup whole kasha 2 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat All-purpose flour, seasoned with salt and pepper, for dredging 2 two-pound Cornish game hens, split, with backbones reserved 1/4 cup white wine 1/2 pound orecchiette pasta, cooked al dente 1/3 cup loosely packed parsley leaves, finely chopped...

Ingredients 1 tablespoon olive oil 1 cup frozen bell pepper and onion stir-fry 1 cup frozen corn 1 (8-oz.) pkg. red beans and rice mix Water 1 (12-oz.) can luncheon meat, drained, cut into 1/2-inch cubes 2 Italian plum tomatoes, chopped Preparation Heat oil in large skillet over medium heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes or until crisp-tender. Add corn, beans and rice mix, and amount of water as directed on package of mix....

Ingredients 1 1/2 lb fresh green beans, trimmed 1/2 cup sun-dried tomatoes in oil, drained, chopped 1/3 cup pine nuts 3 tablespoons butter, melted 3 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper Preparation Heat oven to 425°F. In medium bowl, toss together all ingredients. Spread mixture in ungreased 17x12-inch half-sheet pan. Roast uncovered 12 to 15 minutes, stirring twice, until beans are tender and browned. Related Video

Ingredients Pate Sucree for Individual Peach Tarts 1/4 cup all-purpose flour, plus more for work surface Poached Peaches 1 large egg 1/3 cup sugar, plus more for sprinkling Pinch of salt 3/4 cup heavy cream 1/4 cup cognac Preparation Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 5-inch cutter, cut 12 rounds, re-rolling the dough as needed. Brush off excess flour, and gently fit rounds into 3 1/2-inch tart pans with removable bottoms....

Ingredients 1 pouch (0.99 oz) Betty Crocker™ Teenage Mutant Ninja Turtles™ cinnamon oat crisps (from 7.92-oz box) 1 tube (2.25 oz) Yoplait® Go-Gurt® Teenage Mutant Ninja Turtles™ yogurt or any other flavor (from 1 lb 2-oz box) Preparation Remove crisps from pouch. Cut a small corner off end of yogurt tube. Using photo as a guide, kids can “paint” their own colored mask on their Ninja Turtles crisp, and enjoy their snack....

Ingredients 1 cup uncooked quinoa 2 cups roasted garlic-seasoned chicken broth (from two 14-oz cans) 1/2 cup chopped drained roasted red bell peppers (from 7-oz jar) 1/2 cup cubed provolone cheese 1/4 cup chopped kalamata olives 2 tablespoons chopped fresh basil leaves 2 tablespoons fat-free Italian dressing Preparation Rinse quinoa under cold water 1 minute; drain. In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender; drain....