Ingredients Coarse salt and ground pepper 12 ounces spaghetti 1 pound large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed 3 tablespoons olive oil 2 garlic cloves, minced 2 tablespoons coarsely chopped fresh rosemary 1/4 teaspoon red-pepper flakes 1 tablespoon fresh lemon juice Preparation In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to pot, and stir....
Ingredients 4 ounces bacon, cut into 1/2-inch pieces 1 onion, cut into 1/2-inch pieces 2 garlic cloves, minced 3 ounces dried cannellini beans (1/2 cup) 3 ounces dried Great Northern beans (1/2 cup) 3 ounces dried pinto beans (1/2 cup) 4 carrots, cut into 1/2-inch pieces 2 celery stalks, cut into 1/2-inch pieces 5 1/2 cups Homemade Chicken Stock or store-bought 3 1/2 cups water Kosher salt and freshly ground pepper...
Ingredients 1 1/2 cups sugar 1/2 cup butter or margarine, softened 1/2 cup shortening 2 eggs 2 3/4 cups Gold Medal™ all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt About 1 1/2 cups assorted Betty Crocker™ colored sugars or candy decors Preparation Heat oven to 400°F. In large bowl, stir sugar, butter, shortening and eggs with spoon until mixed. Stir in flour, cream of tartar, baking soda and salt....
Ingredients 2 Nature Valley™ dark chocolate granola thins, crushed 1/4 teaspoon honey Ice 4 oz white crème de cacao 4 oz fluffed marshmallow vodka 1/4 cup whipping cream Preparation Place crushed granola thins into shallow dish. Spread honey around rims of 2 martini glasses. Turn each glass upside down, and dip into granola thins, twisting gently to create “graham cracker” rim. Set aside. Fill cocktail shaker half full with ice. Add remaining ingredients....
Ingredients 14 ounces (1 pint) cherry tomatoes 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground black pepper 1 teaspoon balsamic vinegar Preparation Heat oven to 400 degrees. Arrange tomatoes in a 9-inch-by-13-inch baking dish. Drizzle with olive oil and season with salt and pepper. Roast until tomatoes start to burst, 20 to 25 minutes. Transfer tomatoes and juices to a bowl and stir in balsamic vinegar. Serve warm or at room temperature....
Ingredients 3 1/2 cups all-purpose flour 2 teaspoons salt, plus more for water 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground nutmeg 2/3 cup milk 9 large eggs 5 tablespoons olive oil 3 tablespoons unsalted butter, cut into small pieces 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped Preparation Whisk together flour, salt, pepper, and nutmeg in a large bowl. In another bowl, whisk milk, eggs, and olive oil to combine....
Ingredients 1 can (14 oz) dulce de leche (caramelized sweetened condensed milk) 1 bag (12 oz) semisweet chocolate chips (2 cups) 1 teaspoon vanilla 2 cups caramel popcorn 25 caramels, unwrapped 2 tablespoons whipping cream 1/4 teaspoon kosher (coarse) salt 1 1/2 cups caramel popcorn Preparation Line bottom and sides of 8-inch square pan with foil, leaving edges of foil hanging over 2 sides of pan for easy removal later; spray foil with cooking spray....
Ingredients 3 1/2 cups mini lasagna (mafalda) noodles (8 oz) 1 cup chopped celery (1 1/2 to 2 stalks) 2 tablespoons water 1/2 cup reduced-fat sour cream 1/2 cup reduced-fat ranch dressing 1 can (12 oz) tuna in water, drained, flaked 1 jar (2 oz) chopped pimientos, drained Preparation Cook and drain noodles as directed on package. Meanwhile, in 12-inch nonstick skillet, place celery and water. Cover; cook over medium heat 3 to 4 minutes or until celery is crisp-tender....
Ingredients 1/3 cup Italian dressing 4 boneless skinless chicken breasts (about 1 1/4 lb) 1/4 cup water 2 medium carrots, sliced (1 cup) 2 medium stalks celery, sliced (1 cup) 1/4 cup coarsely chopped drained sun-dried tomatoes in oil 1 teaspoon dried rosemary leaves, crushed 1 can (19 oz) Progresso™ cannellini beans, drained, rinsed Preparation In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned....
Ingredients 1 refrigerated pie crust, softened as directed on box 6 medium nectarines, sliced (6 cups) 1/3 cup granulated sugar 2 tablespoons cornstarch 1 tablespoon vanilla 2 teaspoons orange juice 2/3 cup Gold Medal™ all-purpose flour 1/2 cup packed light brown sugar 1 tablespoon grated orange peel 1/8 teaspoon salt 3 tablespoons cold butter Preparation Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie....
Ingredients 2 tablespoons white-wine vinegar 2 tablespoons olive oil Coarse salt and ground pepper 3 bunches arugula (about 12 ounces total), thick stems removed 1/4 medium red onion, thinly sliced 1 1/2-pound piece chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups) 4 ounces feta cheese, crumbled Preparation In a small bowl, whisk together vinegar and oil. Season with salt and pepper. In a large bowl, combine arugula and onion; toss with dressing to taste....
Ingredients 1 package (16 ounces) farfalle (bow-tie) pasta 1/4 pound salami, diced (3/4 cup) 1 small green bell pepper, cut into 1 1/2-inch strips 1 jar (7 ounces) roasted red bell peppers, drained and cut into 1/4-inch strips (1/3 cup) 1 can (6 ounces) pitted large ripe olives, drained 1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers) 1/2 cup freshly shredded Parmesan cheese 2 tablespoons chopped sun-dried tomatoes in oil, drained...
Ingredients 1 loaf (8 oz) or 1/2 loaf (1-lb size) day-old French bread 1 package (3 oz) cream cheese, softened 3 tablespoons apricot preserves 1/4 teaspoon grated lemon peel 3 eggs 3/4 cup half-and-half or milk 2 tablespoons granulated sugar 1 teaspoon vanilla 1/8 teaspoon salt 1/8 teaspoon ground nutmeg, if desired 2 tablespoons butter, melted Powdered sugar, if desired Preparation Spray 13x9-inch pan with cooking spray. Cut bread crosswise into 12 1-inch slices....
Ingredients Basic Vanilla Cookie Dough 3/4 cup chopped pistachios (optional) 1/2 cup apricot jam Preparation Roll dough into 1-inch balls, then roll in finely chopped nuts, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart. Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon....
Ingredients 1 large bunch arugula (about 1 packed cup), trimmed and coarsely chopped 2 tablespoons extra-virgin olive oil 1 small garlic clove, minced 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon coarse salt Freshly ground pepper, to taste Preparation Combine all of the ingredients together in a food processor fitted with a blade attachment. Pulse until smooth. Serve immediately. Related Video
Ingredients 1 bulb fennel, trimmed and cut into 8 to 12 wedges 2 Belgian endives, each cut lengthwise into 6 wedges 3 sprigs fresh rosemary 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 2 tablespoons sherry vinegar 1 teaspoon Dijon mustard 5 dried Black Mission figs, quartered 2 blood oranges, peeled and segmented 8 cups baby arugula, about 5 ounces Preparation Preheat oven to 400 degrees. Toss fennel, endives, rosemary, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl....
Ingredients 8 beef hot dogs 1 cup chili (from 16-oz can) 8 hot dog buns, split 1 cup tangy vinaigrette-style deli coleslaw, drained Preparation Heat gas or charcoal grill. Place hot dogs on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot. Place chili in medium microwavable bowl; cover loosely. Microwave on high 45 to 60 seconds, stirring every 30 seconds, until hot. Spoon about 2 tablespoons chili on bottom half of each bun....
Ingredients 1/2 cup (1 stick) unsalted butter, plus more for pan 1/2 cup sugar 1/4 teaspoon salt 1 large egg 1/4 cup unsweetened cocoa powder 1/4 cup all-purpose flour (spooned and leveled) 2 large eggs 3/4 cup sugar 1/2 teaspoon vanilla extract 1 cup all-purpose flour, (spooned and leveled) 1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling Preparation For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang)....
Ingredients 4 blood oranges, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped 1 pummelo, peeled, peel cut into 1/3-inch pieces, flesh seeded and coarsely chopped 1 lemon, quartered, thinly sliced, and seeded 1 1/2 quarts cold water Sugar Preparation Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day)....
Ingredients 1 cup all-purpose flour, (spooned and leveled) 1 cup stone-ground yellow cornmeal 3 tablespoons sugar 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon ground pepper 1 1/2 cups low-fat buttermilk 2 large eggs 1 cup shredded cheddar cheese (4 ounces) 2 tablespoons butter Preparation Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture....
