Ingredients 1 tablespoon olive oil 1 small onion, finely diced 3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) Coarse salt and freshly ground pepper 8 large eggs 1/4 cup milk 3/4 cup shredded shredded white cheddar 3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise Preparation Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil....
Ingredients 1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix 3 tablespoons cold water 2 tablespoons vegetable oil 1 teaspoon Dijon mustard 1 cup cubed salami 4 oz Provolone cheese, cut into 1/2-inch cubes (1 cup) 1/2 cup finely chopped red onion 1 jar (7.5 oz) marinated artichoke hearts, drained and chopped 1 can (6 oz) pitted small ripe olives, drained 1 jar (4 oz) sliced pimientos, drained and chopped...
Ingredients 1 tablespoon olive or vegetable oil 3 cloves garlic, finely chopped 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon coarse salt (kosher or sea salt) 1/8 teaspoon black pepper Hot cooked pasta, if desired Preparation In 3-quart saucepan, heat oil over medium heat. Cook garlic in oil about 1 minute, stirring constantly, until golden. Stir in remaining ingredients....
Ingredients 1 1/2 cups long-grain white rice Hot water (about 150 degrees) 1 1/2 cups canned tomatoes, with juice 1/2 cup finely chopped red onion 2 garlic cloves, minced 5 teaspoons dried oregano 2 teaspoons cumin 2 teaspoons chili powder 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 3 whole chicken breasts, bone in and skin removed, each half cut into three triangular pieces 3 tablespoons canola oil...
Ingredients 2 cups shredded cooked beef 1 cup from one can (16 oz) Old El Paso™ Traditional Refried Beans 8 flour tortillas (10 inch) 2 cups shredded lettuce 2 medium tomatoes, chopped (1 1/2 cups) 1 cup shredded Cheddar cheese (4 oz) Preparation In two 1-quart saucepans, heat beef and refried beans separately over medium heat 2 to 5 minutes, stirring occasionally, until hot. Warm tortillas as directed on bag....
Ingredients 2 cups water 1/4 teaspoon salt 1 cup black quinoa 1 1/2 cups almond milk 1 thinly sliced avocado 6 tablespoons sliced toasted almonds 6 tablespoons honey Preparation Bring water and salt to a boil. Whisk in grains. Return to a boil. Reduceheat to low. Simmer, covered, for 15to 17 minutes. Let stand for5 minutes. Fluff with a fork and top with almond milk, avocado, almonds, and honey. Related Video
Ingredients 1 piece fresh ginger (3 inches long), peeled and roughly chopped 3/4 cup sugar 1 store-bought pound cake (12 to 16 ounces) 2 cups cold heavy cream 2 packages (6 ounces each) fresh blackberries Preparation In a small saucepan, combine ginger, 1/2 cup of the sugar, and 1/2 cup water. Bring to a boil, and stir until sugar dissolves. Cover pan and remove from heat; set aside to steep, at least 20 minutes and up to 1 hour....
Ingredients 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box 1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container) 1/3 cup semisweet chocolate chips 1 teaspoon vegetable oil 3 1/2 cups green candy melts (from two 12-oz bags) 1 teaspoon yellow candy sprinkles 2 tablespoons Betty Crocker™ Decorating Decors holiday candy sprinkles Preparation Heat oven to 350°F....
Ingredients 1 tablespoon packed brown sugar 1 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon seasoned salt 1/2 teaspoon garlic pepper 1/4 teaspoon ground ginger 4 pounds pork loin back ribs (not cut into serving pieces) 1/2 cup chipotle salsa 1/4 cup chili sauce 2 tablespoons orange marmalade Preparation Mix all Southwestern Rub ingredients in small bowl. Rub mixture over ribs. Wrap tightly in plastic wrap and refrigerate at least 4 hours but no longer than 12 hours....
Ingredients 1 tablespoon margarine 1/2 cup uncooked brown rice 1 1/2 cups sliced fresh mushrooms (4 ounces) 2 medium green onions, thinly sliced (2 tablespoons) 1 1/4 cups water 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups frozen broccoli, corn and red peppers, (from 1-pound bag), cooked and drained 1 tablespoon lemon juice Preparation Melt margarine in 10-inch nonstick skillet over medium heat. Cook rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender....
Ingredients 1 cup (2 sticks) unsalted butter, softened 3/4 cup confectioners' sugar, sifted 1 teaspoon pure vanilla extract 2 cups unbleached all-purpose flour, sifted 1/2 teaspoon kosher salt 1/2 cup chopped dried cranberries Preparation Beat butter, confectioners’ sugar, and vanilla with a wooden spoon until smooth. Add flour and salt; stir just until combined. Stir in dried cranberries. Divide dough into quarters. On parchment, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long....
Ingredients 1 tablespoon olive oil 1 large onion, chopped (1 cup) 2 cloves garlic, finely chopped 1 teaspoon finely chopped gingerroot 1 container (8 oz) refrigerated prechopped tricolor bell pepper mix 2 tablespoons red curry paste 3 cups cubed (1/2 inch) seeded peeled butternut squash 1/2 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 3 cups Progresso™ chicken broth (from 32-oz carton) 1 can (13.5 oz) coconut milk (not cream of coconut)...
Ingredients 4 boneless, skinless chicken breast halves (about 6 ounces each) 1/2 teaspoon red curry powder Coarse salt and ground pepper 2 tablespoons plus 1 teaspoon vegetable oil 2 packed cups cilantro leaves 1/2 teaspoon grated peeled ginger 1 tablespoon fresh lime juice 1 tablespoon rice vinegar 1/2 teaspoon sugar 1 shallot, chopped 1 teaspoon turmeric 3/4 cup coconut milk 1 cup basmati rice Preparation Sprinkle chicken with curry powder, season with salt and pepper....
Ingredients 4 medium artichokes (about 12 ounces each) 1 lemon, halved crosswise Coarse salt Easy Hollandaise Butter, melted (optional) Preparation Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon. Set a steamer basket in a large pot; add enough water so it reaches just below the basket....
Ingredients 6 mini foil baking cups Strawberry slices, cut grapes, kiwi sliced, banana slices, orange sections and fresh blueberries, as desired 2 tablespoons strawberry or blueberry cream cheese, softened Egg carton 1 apple slice Preparation Fill mini foil baking cups with strawberry slices, cut grapes, banana slices, orange sections, blueberries and cream cheese. Place filled cups in 6 of the egg carton indentations on 1 side of carton. Spread softened cream cheese on apple slice; decorate with fresh fruit as desired to look like a fish....
Ingredients 4 cups old-fashioned oats 1 cup chopped walnuts 1/2 cup packed brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/3 cup vegetable oil 1/4 cup honey 2 tablespoons granulated sugar 1 tablespoon spiced rum or 1/2 teaspoon rum extract 1 cup dried fruit bits 1/2 cup diced dried pineapple 1/4 cup diced candied orange peel 1/4 cup diced candied lemon peel Preparation Heat oven to 300°F....
Ingredients 1 1/2 teaspoons unflavored gelatin 1 1/2 cups fat-free (skim) milk 3 tablespoons sugar 3 ounces semisweet chocolate, broken into pieces 3 ounces reduced-fat bar cream cheese, room temperature Pinch salt Reduced-fat sour cream, for serving (optional) Preparation In a small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let stand until gelatin softens, about 5 minutes. Cook over low, stirring until gelatin has dissolved (it will feel smooth when rubbed between fingers), about 3 minutes....
Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and eggs called for on cake mix box 3/4 of box (4-serving size) pistachio instant pudding and pie filling mix 1/4 cup cherry juice (from jar of maraschino cherries) 1 container (12 oz) Betty Crocker™ Whipped chocolate frosting 18 whole maraschino cherries with stems Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups....
Ingredients 1 package (9 oz) refrigerated cheese-filled ravioli 10 fresh asparagus spears (about 1/2 lb), trimmed and cut into 2-inch pieces (about 1 1/2 cups) 2 tablespoons finely chopped shallots 1 package (3 oz) thinly sliced prosciutto, cut into thin bite-size strips (about 1 cup) 1 cup whipping cream 3 tablespoons white wine or chicken broth 1/4 cup grated Romano cheese 1 teaspoon grated lemon peel Preparation Cook ravioli as directed on package, adding asparagus during last 4 minutes of cooking time; drain and rinse....
Ingredients 1 package (3 oz) cream cheese, softened 1/3 cup sour cream 3/4 teaspoon grated lime peel 1 package (9 oz) frozen cooked southwestern-seasoned chicken strips, thawed, finely chopped (2 cups) 1 can (3.8 oz) sliced ripe olives, drained 1 can (16 oz) Old El Paso™ refried beans 1/3 cup Old El Paso™ Thick ’n Chunky salsa 1 medium Italian plum tomato, chopped 1/2 cup shredded Cheddar cheese (2 oz)...
