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Ingredients 1 teaspoon ground ginger 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/2 lb lean pork boneless loin, cut into 1/2-inch cubes 3/4 cup orange juice 1 tablespoon packed brown sugar 1/2 teaspoon grated orange peel 1 1/2 cups sliced fresh mushrooms (4 oz) 3/4 cup uncooked couscous or rice 1 medium orange, peeled, sectioned Preparation In plastic food-storage bag, mix ginger, garlic powder and pepper. Add pork to bag; shake bag to coat pork with seasonings....

Ingredients 2 teaspoons ground ginger 1/2 teaspoon salt 1/2 teaspoon pepper 1 pork tenderloin (about 1 lb) 1 teaspoon vegetable oil 1/4 cup mayonnaise 2 teaspoons wasabi powder 1 clove garlic, finely chopped Preparation Heat gas or charcoal grill. In small bowl, mix ginger, salt and pepper. Brush pork with oil; rub and press ginger mixture on all sides of pork. Place pork on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning several times, until meat thermometer inserted in center reads 145°F....

Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix 1/2 cup butter, softened 1 egg, slightly beaten 1/2 cup butter, softened 2 cups powdered sugar 1 teaspoon vanilla 1/2 cup finely chopped crystallized ginger Preparation Heat oven to 375°F. In medium bowl, beat cookie ingredients with electric mixer on medium speed 30 seconds or until mixture looks like coarse crumbs. Mix with hands until soft dough forms....

Ingredients 1 box Betty Crocker™ Gluten Free devil’s food cake mix 1 box (4-serving size) gluten-free butterscotch instant pudding and pie filling mix 1 cup sour cream 3/4 cup vegetable oil 1/3 cup water 3 eggs 1 cup semisweet chocolate chips 1/2 cup gluten-free toffee bits 3 tablespoons gluten-free butterscotch topping, plus more for serving Sweetened whipped cream, if desired Preparation Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside....

Ingredients 2 pounds fresh green beans, ends snapped Salt 1 pound 4 ounces butter beans, or small fresh or frozen lima beans 1/4 cup tarragon or white-wine vinegar 3 tablespoons Dijon mustard Freshly ground black pepper 1 shallot, minced 3/4 cup extra-virgin olive oil 2 tablespoons chopped fresh tarragon, plus more for garnish 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish Preparation Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes....

Ingredients 3/4 cup Yoplait® 99% Fat Free plain yogurt (from 2-lb container) 1/4 cup cholesterol-free reduced-calorie mayonnaise or salad dressing 1/4 teaspoon salt 1/2 cup watercress leaves 1/2 cup fresh parsley leaves 1/4 cup fresh basil 1 green onion (with top), cut into 1-inch pieces Assorted raw vegetables (baby carrots, pea pods, zucchini) Preparation In blender or food processor, place yogurt, mayonnaise and salt. Add remaining ingredients. Cover; blend or process about 30 seconds, stopping blender occasionally to scrape sides, until finely chopped....

Ingredients 1 head Bibb or Boston lettuce, torn 1 cup cherry tomatoes, halved or quartered 1/2 cup canned chickpeas, drained and rinsed (from one 14-ounce can) 1/2 cup Cerignola or other green olives 1/4 medium red onion, thinly sliced 1 tablespoon white balsamic vinegar 1 teaspoon honey 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper Preparation Make the salad: Mix together lettuce, tomatoes, chickpeas,olives, and onion. Make the dressing: Combine vinegar and honey....

Ingredients 1/3 cup mayonnaise or salad dressing 1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed 1 teaspoon Dijon mustard 1 pound ground turkey or beef 4 medium green onions, chopped (1/4 cup) 1 cup cooked wild rice 1 tablespoon chopped fresh or 1 teaspoon dried dill weed 2 tablespoons Dijon mustard 6 French rolls, split Preparation Heat coals or gas grill for direct heat. In small bowl, mix all sauce ingredients....

Ingredients 2 mangoes, peeled, pitted, and sliced into 1/4-inch slices 2 tablespoons Jalapeno Vinaigrette Preparation Prepare a stove-top griddle or outdoor grill. Grill the mangoes until deep golden and char marks are clear, about 2 minutes per side. Transfer to a shallow dish. Drizzle the Jalapeno Vinaigrette over the mangoes and serve. Related Video

Ingredients 2 boneless New York strip steaks (each about 12 ounces and 2 1/2 inches thick) 2 tablespoons olive oil Coarse salt and freshly ground pepper Poblano and Onion Saute Preparation Heat grill to medium-high (coals should be glowing white). Drizzle both sides of steaks with oil; season with salt and pepper. Lightly coat grates with cooking spray. Grill steaks 8 minutes per side for rare, 10 minutes for medium-rare. Let rest 1 to 2 minutes before serving with the saute....

Ingredients 3 pounds plum tomatoes, cored and halved lengthwise 3 tablespoons olive oil 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme Salt and pepper Preparation Heat grill to high. In a bowl, toss tomatoes with oil and thyme; season generously with salt and pepper. Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side. Return to bowl; cut into rough pieces with kitchen shears....

Ingredients 1 2/3 cups semisweet chocolate chunks 1/2 cup butter or margarine 1/2 cup Gold Medal™ all-purpose flour 4 eggs, separated 1/4 teaspoon cream of tartar 1/2 cup granulated sugar Crushed hard peppermint candies, if desired 1/3 cup semisweet chocolate chunks 3 tablespoons granulated sugar 1/4 cup evaporated fat-free milk 1/2 teaspoon butter or margarine 1 cup whipping (heavy) cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla Preparation Heat oven to 325°F....

Ingredients 1/4 cup sharp Cheddar pasteurized process cheese spread 4 (8-inch) flour tortillas 1 1/2 cups diced cooked ham (1/2 lb.) 2 tablespoons mayonnaise or salad dressing 1 tablespoon pickle relish 1 teaspoon prepared mustard 1 cup creamy coleslaw (from deli) 1 cup shoestring potatoes Preparation Spread 1 tablespoon cheese spread on bottom half of each tortilla. In medium bowl, mix ham, mayonnaise, pickle relish and mustard. For each wrap, spoon heaping 1/3 cup ham mixture across tortilla about 2 inches from bottom....

Ingredients 3 cups all-purpose flour, plus more for work surface 3/4 teaspoon salt 1 cup granulated sugar 1 cup (2 sticks) unsalted butter, softened 1 large egg 1 teaspoon pure vanilla extract 1 cup canned lychees, drained 1 (10-ounce) jar raspberry jam 1/2 cup prosecco Royal Icing for Jewel Heart Cookies Sky-blue gel food coloring Pink-rose gel food coloring Nonstick vegetable cooking spray Pink pastel sanding sugar Raspberry-colored sanding sugar Preparation In a large bowl, whisk together flour and salt; set aside....

Ingredients 2 slices day-old white bread, crusts removed 3 tablespoons ouzo 1/2 medium onion, finely chopped 1/4 cup extra-virgin olive oil, plus more if needed 1 pound ground beef (85 percent lean) 1 large egg, plus 2 large egg yolks, lightly beaten 2 tablespoons capers, rinsed and finely chopped 1 small garlic clove, minced 3 tablespoons finely chopped fresh mint 1/2 teaspoon dried oregano 1 1/4 teaspoons coarse salt Freshly ground pepper...

Ingredients 1 tablespoon Original Bisquick™ mix 2 tablespoons packed brown sugar 2 tablespoons sliced almonds 1 tablespoon butter or margarine 1 teaspoon grated orange peel 1/2 cup orange juice 1/3 cup packed brown sugar 1/4 cup vegetable oil 1/2 teaspoon almond extract 1 egg 2 cups Original Bisquick™ mix 1/4 cup sliced almonds Preparation Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line muffin cups with paper baking cups....

Ingredients 1 two-and-a-quarter-pound cantaloupe, peeled and seeded 2 one-pound red papayas, peeled and seeded 3/4 cups Simple Syrup 1/2 cup freshly squeezed orange juice (2 oranges) 1/2 cup freshly squeezed lemon juice (2 lemons) Preparation Place cantaloupe in a juice extractor; process, extracting 2 cups juice. Place papayas in extractor; process, extracting 1 3/4 cups juice. Transfer juices to a large pitcher; stir in remaining ingredients. Fill with ice, and serve....

Ingredients 1 pouch Betty Crocker™ peanut butter cookie mix Water, oil and egg called for on cookie mix pouch 1 container Betty Crocker™ Rich & Creamy vanilla frosting 27 PEEPS® brand marshmallow trees Shredded coconut, white candy sprinkles, coarse decorator sugar crystals, as desired Preparation Heat oven to 350°F. Make cookie dough as directed on pouch. Shape dough into 27 balls; place 1 ball in each of 27 ungreased miniature muffin cups....

Ingredients 1 medium baguette, thinly sliced into 16 rounds 1/4 cup extra-virgin olive oil 16 piquillo peppers (from one 12-ounce jar), drained and patted dry 4 ounces sliced aged provolone cheese, cut into 16 one-inch squares Garnish: 1 scallion, pale-green part only, thinly sliced on the bias Preparation Preheat oven to 400 degrees. Brush both sides of baguette slices with 2 tablespoons oil. Toast on a rimmed baking sheet until crisp, 7 to 8 minutes....

Ingredients 2 sticks unsalted butter, room temperature 3/4 cup confectioners' sugar 1 teaspoon pure vanilla extract 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice 2 cups all-purpose flour, plus more for surface Salt Royal Icing for Lamb Cookies, plain and/or tinted Poppy seeds, for sprinkling Preparation Make the cookies: Preheat oven to 350 degrees. Beat butter, sugar, vanilla, and lemon zest and juice until combined. Beat in flour and 1/2 teaspoon salt....