Ingredients 1 tablespoon fresh orange juice 1 tablespoon red-wine vinegar 2 teaspoons grainy mustard 1 tablespoon olive oil Coarse salt and ground pepper 1 large head Boston lettuce, torn into small pieces 3 to 4 radishes, trimmed, halved, and thinly sliced (about 1/2 cup) 1/4 cup Spicy Pumpkin Seeds Preparation In a large bowl, whisk together orange juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper....
Ingredients 1 tablespoon olive oil 1 1/2 pounds parsley-and-cheese pork sausage 4 small red onions (1 1/4 pounds), peeled and sliced into 1/4-inch-thick rounds 2 tablespoons fresh thyme, leaves Salt and freshly ground pepper Preparation Heat oven to 350 degrees. Place a large saute pan over medium-low heat. When hot, add olive oil and sausage, pricked every few inches with the point of a knife, and cook until nicely browned, about 10 minutes....
Ingredients Cubes of peeled kohlrabi Thinly sliced white onion Unsalted butter Finely shredded kohlrabi leaves Heavy cream Salt and pepper Grated nutmeg Preparation Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak....
Ingredients 1 can (15 oz) black beans, drained, rinsed 2 1/2 lb boneless skinless chicken thighs 2 cloves garlic, minced 2 tablespoons chopped chipotle chiles in adobo sauce (from 7- to 11-oz can) 1 teaspoon ground cumin 1 cup Old El Paso™ Thick ’n Chunky salsa 12 flour tortillas (10 inch) 1 cup sour cream 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz) 1/2 cup sliced ripe olives...
Ingredients 1 lb fully cooked smoked ham, cut into 1/2-inch cubes (3 cups) 4 medium stalks celery, chopped (2 cups) 4 medium carrots, chopped (2 cups) 1 large onion, chopped (1 cup) 3 1/2 cups Progresso™ chicken broth (from 32 oz carton) 2 cups dried lentils (1 lb), sorted, rinsed 4 cups water Preparation In 5- to 6-quart slow cooker, mix all ingredients. Cover; cook on Low heat setting 8 to 10 hours....
Ingredients 1 pound small red potatoes 1 tablespoon salt, plus more to taste 2 tablespoons butter 1/4 cup milk Freshly ground pepper 2 tablespoons fresh flat-leaf parsley, roughly chopped Preparation Cut potatoes in half, and place in a 3-quart saucepan. Fill pan with cold water to cover potatoes by about 1 inch. When water begins to boil, add 1 tablespoon salt, and reduce heat to medium low. Cook until fork-tender, about 20 minutes....
Ingredients 1 container (52 fl oz) refrigerated orange juice 1 container (52 fl oz) refrigerated grapefruit juice 1 bottle (1 liter) ginger ale, chilled 1 orange, thinly sliced 1 lime, thinly sliced Preparation Mix all ingredients in punch bowl, adding ginger ale just before serving. Related Video
Ingredients 1 box Betty Crocker™ Gluten Free yellow cake mix Water, butter and eggs called for on cake mix box 3/4 cup strawberry jam or preserves 2 cups unsalted butter, softened 2 cups powdered sugar (or more to taste) 1 teaspoon vanilla Dash kosher (coarse) salt 1 2/3 cups dark chocolate chips (about 10 oz) 3 tablespoons coconut oil Candy sprinkles, if desired Preparation Make, bake and cool 12 cupcakes as directed on box....
Ingredients 1 1/2 pounds good-quality dark or milk chocolate Preparation Chop 1 pound chocolate finely with a serrated knife, and place it in a metal bowl. For dark and milk chocolate: Bring a medium saucepan with about 2 inches of water to a simmer, and turn off the heat. Set the bowl of chopped chocolate over the saucepan, and melt the chocolate. Stir gently with a rubber spatula until the chocolate reaches 118 degrees on a chocolate thermometer....
Ingredients 1/3 cup chopped pecans 1/3 cup slivered almonds 1/3 cup cashew halves and pieces 1/2 packed brown sugar 1/2 cup granulated sugar 1 cup butter or margarine 1/4 cup water 1/2 cup semisweet chocolate chips Preparation Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spread nuts in pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Pour into small bowl; set aside. Set aside pan with foil to use in step 3....
Ingredients 2 blood oranges 1 small head chicory (about 6 ounces), torn into small pieces 2 heads Belgian endive, sliced into 1/4-inch-thick slivers 1/2 small red onion, thinly sliced 1/4 cup oil-cured black olives, pitted and coarsely chopped 2 teaspoons olive oil 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Preparation Using a sharp knife, cut away peel and pith from oranges. Holding each orange over a bowl to catch the juice, remove sections by sliding the knife down one side of a section, cutting it away from the membrane....
Ingredients 6 sheets frozen phyllo (filo) pastry (17x12 inch), thawed Cooking spray 24 pieces (1x1x1/2-inch pieces) brie cheese (about 4 oz) 1/2 cup apple butter or apricot preserves 1/3 cup chopped pecans, toasted Fresh chives, if desired Preparation Heat oven to 350°F. Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on work surface; spray with cooking spray. Layer with 2 more phyllo sheets, spraying each with cooking spray....
Ingredients 1/2 cup mayonnaise or salad dressing 2 tablespoons extra-virgin olive oil 1 medium clove garlic, finely chopped 2 to 3 teaspoons lemon juice 1 teaspoon grated lemon peel 1/2 teaspoon chopped fresh rosemary leaves 2 teaspoons extra-virgin olive oil 1 lb uncooked deveined peeled medium shrimp with tails left on (about 32 shrimp) 3/4 teaspoon seafood seasoning Fresh rosemary sprigs Lemon wedges Preparation In small bowl, mix aioli ingredients until well blended....
Ingredients 1 orange 3 thin slices peeled fresh ginger 2 teaspoons coriander seeds 10 whole black peppercorns 2 tablespoons unsalted butter 1 Spanish onion, cut into 1/2-inch pieces Pinch of cayenne pepper 6 cups homemade or low-sodium canned chicken stock 1 sweet potato, peeled and cut into 1-inch pieces 2 small (about 1 3/4 pounds each) butternut squash, peeled, halved and seeded, and flesh cut into 1-inch pieces Orange Spiced Cashews, for garnish...
Ingredients 10 thin slices roast beef, about 4 inches in diameter (from 6-oz package) 1/4 cup garlic-and-herbs spreadable cheese (from 4- to 6.5-oz container) 1/4 cup finely chopped red bell pepper 2 unpeeled cucumbers, cut into 40 slices Preparation Unfold each beef slice so that it is flat. Spread each slice with 1 teaspoon cheese and 1 teaspoon red bell pepper. Carefully roll up. Cut each roll into 4 pieces. Place each beef roll on cucumber slice....
Ingredients 6 ancho chiles 1 cup diced white onion 2 garlic cloves 1 cup water Coarse salt and ground pepper 1 tablespoon vegetable oil 1/4 cup minced golden raisins 1 cup low-sodium chicken broth 1 teaspoon white vinegar Pinch of sugar Preparation In a medium bowl, cover chiles with boiling water. Let stand until softened, 15 minutes. Drain, stem, and seed chiles, then transfer to a blender with onion, garlic, and water....
Ingredients 1 package (9 ounces) refrigerated fettuccine 3 tablespoons butter or margarine, melted 3/4 cup ricotta cheese 1/2 cup grated Parmesan cheese 1 large tomato, chopped (1 cup) 2 tablespoons coarsely chopped fresh basil leaves Preparation Cook and drain fettuccine as directed on package. Return to saucepan. Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine. Top fettuccine with tomato, basil and remaining Parmesan cheese....
Ingredients 1 teaspoon Dijon mustard 6 anchovy fillets, rinsed and mashed 2 tablespoons freshly squeezed lemon juice 1/3 cup extra-virgin olive oil 1 tablespoon finely chopped fresh flat-leaf parsley Freshly ground pepper Mixed baby lettuces, for serving Preparation In a food processor, combine mustard, anchovies, and lemon juice. Process until smooth. With machine running, add oil in a steady stream until smooth and emulsified. Stir in parsley; season with pepper. Serve in small bowls, with lettuces on the side for dipping....
Ingredients 4 large bell peppers 1 can (15 ounces) cannellini beans, rinsed and drained 1 cup crumbled feta (4 ounces) 1/2 cup couscous 4 scallions, white and green parts separated, thinly sliced 1 garlic clove, minced 1 teaspoon dried oregano Coarse salt and freshly ground pepper Lemon wedges, for serving Preparation Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem....
Ingredients 8 medium whole fresh sardines (about 1 pound total), gutted, rinsed inside and out, and patted dry 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil 3/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 6 inch baguette (about 4 ounces), cut diagonally into 16 thin slices 1 garlic clove, peeled Vegetable-oil cooking spray 1 lemon, cut into wedges, for serving Preparation Brush both sides of fish using 1 tablespoon oil....
