Ingredients 8 uncooked manicotti 1 cup julienne-cut (2x1/4x1/4-inch) zucchini 1 cup Frozen Broccoli Cuts, thawed, large pieces cut up 1 (4.5-oz.) jar sliced mushrooms, drained 1/2 cup grated Parmesan cheese 1/4 cup chopped red or green bell pepper 1/2 teaspoon dried basil leaves 1 1/2 cups spaghetti sauce 3 oz. (3/4 cup) shredded mozzarella cheese Preparation Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool....
Ingredients 1 large artichoke, trimmed and choke removed Canola oil, for frying 1/4 cup sliced hearts of palm 5 large Bibb lettuce leaves, torn 4 fresh flat-leaf parsley leaves, plus 1 tablespoon, finely chopped Coarse salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice Preparation Thinly slice artichoke crosswise on a mandoline. Fill a medium, deep heavy-bottomed saucepan 3 inches high with canola oil....
Ingredients 3 cups cauliflowerets (1 pound) 1 cup chopped fresh mushroom (4 ounces) 1/2 cup chopped red onion 1 tablespoon olive or vegetable oil 2 teaspoons lemon juice 2 teaspoons cider vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 2 garlic cloves, finely chopped 1/3 cup chopped green onion Preparation Heat oven to 350°F. Spray square baking dish, 9x9x2 inches, with cooking spray. Mix all ingredients except green onions. Spread evenly in baking dish....
Ingredients 6 cups (3 pints) blueberries 1/2 cup sugar 1 tablespoon cornstarch 1 teaspoon fresh lemon juice 1/4 teaspoon coarse salt 3/4 cup all-purpose flour 1/2 cup rolled oats (or chopped nuts, such as almonds) 1/2 teaspoon baking powder 1/2 teaspoon coarse salt 3 ounces (6 tablespoons) unsalted butter, softened 1/3 cup sugar Preparation Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl....
Ingredients 8 cups popped popcorn 1 cup mini-pretzel twists 1/2 cup salted cocktail peanuts 1/2 cup brown ale beer 1/4 cup packed brown sugar 1/4 cup brown rice syrup or corn syrup 3 tablespoons butter 1/4 teaspoon salt Preparation Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, place popcorn, pretzels and peanuts; set aside. In 2-quart saucepan, heat ale over medium heat, stirring frequently, until reduced to 1/4 cup, about 6 minutes....
Ingredients 8 tablespoons (1 stick) unsalted butter 1/2 cup packed dark-brown sugar 1/2 cup granulated sugar 3/4 cup light corn syrup 1/3 cup heavy cream Preparation In a large skillet, melt butter over low heat. Add sugars and corn syrup. Using medium heat, bring mixture to a boil; cook about 2 minutes. Remove from heat; slowly stir in heavy cream. Allow to cool slightly, and serve (or store in an airtight container, refrigerated, up to 1 week, and warm before serving)....
Ingredients 1 teaspoon lime zest, plus 2 tablespoons juice (from 1 lime) 2 teaspoons minced shallot 1 1/2 teaspoons honey 3/4 to 1 teaspoon minced habanero or jalapeno chile, stemmed and seeded 6 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1/4 cup finely chopped pineapple 1 bunch (3/4 pound) watercress, thick ends trimmed 5 ounces baby spinach 1/3 cup toasted cashews, chopped 3/4 pound cooked chicken breast, shredded...
Ingredients 1/2 cup vegetable oil 4 oz unsweetened baking chocolate, melted, cooled 2 cups granulated sugar 2 teaspoons vanilla 4 eggs 2 cups Gold Medal™ all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup powdered sugar Preparation In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours. Heat oven to 350°F....
Ingredients 1 box Betty Crocker™ Super Moist™ devil's food cake mix 1/2 cup butter or margarine, melted 1 egg 30 foil-wrapped white chocolate candy drops with chocolate cookie bits (from 10.5-oz bag), unwrapped 1 oz white chocolate baking bar or vanilla-flavored candy coating (almond bark) 1 teaspoon vegetable oil 2 tablespoons semisweet chocolate chips Preparation Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheets....
Ingredients 1 1/2 cups long-grain white rice 2 tablespoons soy sauce 2 teaspoons fresh lemon juice 1/2 teaspoon toasted sesame oil 1/4 teaspoon red-pepper flakes (optional) 4 medium-cooked eggs, quartered 2 scallions (light-green parts only), thinly sliced Preparation Cook rice according to package directions. In a small bowl, stir together soy sauce, lemon juice, sesame oil, and red-pepper flakes (optional). To serve, divide rice among 4 plates or bowls and top each with 1 quartered egg....
Ingredients 4 boneless skinless chicken breast halves (1 1/4 lb) 2 tablespoons balsamic vinaigrette dressing 1 teaspoon Italian seasoning 1/4 teaspoon seasoned pepper 1 large roma (plum) tomato, cut into 8 slices 1/4 cup crumbled feta cheese (1 oz) Preparation Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F)....
Ingredients 1 pound tomatillos, husks removed, rinsed well 2 poblano chiles 1/2 white onion, quartered 3 garlic cloves, unpeeled coarse salt and ground pepper 8 corn tortillas 1 tablespoon vegetable oil 1/4 head red cabbage, shredded (2 cups) 3 tablespoons sour cream, thinned with a little water 3 radishes, thinly sliced 2 ounces crumbled cotija cheese or ricotta salata Preparation Heat broiler, with rack in top position. Place tomatillos, chiles, onion, and garlic on a rimmed baking sheet and broil until skins are blistered and chiles are soft, 4 minutes, flipping halfway through....
Ingredients 4 1/2 lb pork loin back ribs 1 teaspoon salt 1 teaspoon pepper 1 cup ketchup 1/2 cup water 1/3 cup packed brown sugar 1/4 cup white vinegar 1 tablespoon celery seed 1/2 teaspoon red pepper sauce 1/2 teaspoon liquid smoke, if desired Preparation Heat oven to 325°F. Cut ribs into serving pieces; sprinkle with salt and pepper. Place ribs in 15x10x1-inch pan. Cover with foil; bake about 2 hours 30 minutes or until tender....
Ingredients 2 tablespoons Sriracha sauce 1 tablespoon vegetable oil 1/2 teaspoon salt 1/2 teaspoon freshly cracked pepper 3 lb chicken wing drummettes 1/2 cup Gold Medal™ all-purpose flour 1/4 cup honey 2 tablespoons apricot jam 2 tablespoons Sriracha sauce 1 tablespoon soy sauce 2 teaspoons fresh lime juice 3 cloves garlic, finely chopped Preparation Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray....
Ingredients 2 1/4 cups Gold Medal™ all-purpose flour 1 tablespoon grated orange peel 1 teaspoon ground ginger 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup butter, softened 2/3 cup sugar 1/2 cup honey 1 teaspoon orange extract 1 egg Additional sugar Preparation In medium bowl, mix flour, orange peel, ginger, baking soda and baking powder; set aside. In large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed until creamy....
Ingredients 1 bunch sorrel, washed, with stems removed 2 1/2 pounds potatoes, such as Yukon Gold, Yellow Finn, or Idaho 1/2 teaspoon coarse salt, plus more to taste 1 1/2 cups hot milk 1-3 tablespoons unsalted butter Salt and freshly ground pepper Preparation Place slightly wet sorrel in a small saucepan. Cover pan and place over medium-low heat. Stir occasionally until sorrel is completely wilted, about 2 minutes. Drain, chop, and set aside....
Ingredients 6 tablespoons superfine sugar 6 tablespoons fresh lemon juice 24 mint leaves, plus 4 sprigs for garnish 2 cups finely crushed ice 1 cup bourbon Preparation Combine sugar, lemon juice, and mint leaves in a pitcher. Crush well with a wooden spoon. Add ice and bourbon and mix well. Pour into silver tumblers, garnish with mint sprigs, and serve. Related Video
Ingredients 1 tablespoon pink peppercorns 1 tablespoon green peppercorns 1 tablespoon fennel seed, lightly toasted 1/2 cup red-wine vinegar 1/2 cup champagne vinegar 1/2 teaspoon salt 2 dozen fresh oysters Preparation In a small bowl, combine peppercorns, fennel seed, vinegars, and salt. Shuck oysters just before serving; arrange on bed of crushed ice. Drizzle with mignonette, or serve on the side. Serve immediately. Related Video
Ingredients 1 cup fresh flat-leaf parsley leaves, chopped 1/4 cup plain dried breadcrumbs 1/4 cup grated Parmesan cheese Grated zest of 1 lemon (about 1 tablespoon) Coarse salt and ground pepper 4 bone-in chicken breast halves (about 3 pounds) Preparation Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper. Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin....
Ingredients 3/4 cup water 3 cups vinegar 6 tablespoons salt 6 tablespoons sugar 2 Vidalia onions, peeled and sliced into 1/4-inch rings 2 red onions, peeled and sliced into 1/4-inch rings 1 garlic shoot (optional) Preparation Wash one glass 1/2-gallon jar with lid in hot, soapy water, and rinse well. Combine 3/4 cup water, vinegar, salt, and sugar in a saucepan, and bring to a boil. Cook until sugar and salt have dissolved; remove from heat, and set aside....
