Ingredients Avocado cubes Pink grapefruit segments Blackberries Walnuts Fromage blanc or plain yogurt Honey Preparation Combine avocado cubes with pink grapefruit segments, blackberries, and walnuts in a bowl. Spoon plain yogurt or fromage blanc on top, and drizzle with honey. Related Video
Ingredients 1 lb. lean ground beef 1 (1 lb. 4-oz.) pkg. refrigerated diced potatoes with onions 1/2 cup chopped red onion 1/3 cup whipping cream 1 tablespoon Worcestershire sauce 1 teaspoon celery salt 1/4 teaspoon pepper 1 1/4 cups chopped tomatoes Preparation In 12-inch nonstick skillet, cook ground beef, potatoes and red onion over medium heat for 10 to 15 minutes or until beef is thoroughly cooked and potatoes are tender, stirring frequently....
Ingredients 1 package (8 oz) sliced fresh mushrooms (3 cups) 1 lb extra-lean (at least 90%) ground beef 1/4 cup Progresso™ plain bread crumbs 1/4 cup fat-free egg product 1/4 cup fat-free (skim) milk 3/4 teaspoon dried thyme leaves 3 tablespoons ketchup 2 teaspoons canola or soybean oil 1 jar (12 oz) fat-free beef gravy Preparation Finely chop 1 cup of the mushrooms. In medium bowl, mix chopped mushrooms, beef, bread crumbs, egg product, milk, thyme and 1 tablespoon of the ketchup....
Ingredients 1 tablespoon fresh lemon juice 1 pound plus 2 ounces blueberries (about 5 cups) 1 1/4 teaspoons coarse salt 1 1/2 cups granulated sugar 1 1/2 cups fine-ground blue cornmeal 1 teaspoon baking powder 1 cup all-purpose flour 8 ounces (1 cup) unsalted butter, softened, plus more for pans 4 large eggs, room temperature 2 teaspoons pure vanilla extract 3/4 cup whole-milk Greek yogurt (substitute sour cream or creme fraiche) 2 pounds plus 4 ounces (4 1/2 cups) cream cheese, softened 2/3 cup confectioners' sugar, sifted 3 tablespoons honey 1 cup whole-milk Greek yogurt (substitute sour cream or creme fraiche) 1/2 teaspoon coarse salt 1 cup heavy cream, whipped to medium-stiff peaks 8 ounces (2 cups) small raspberries 8 ounces (2 cups) blueberries Preparation For the cake: Prepare an ice-water bath....
Ingredients 1/2 cup mayonnaise 1 teaspoon finely grated lemon zest 1 to 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 clove garlic, minced Coarse salt and ground pepper Preparation In a small bowl, place mayonnaise, finely grated lemon zest, 1 to 2 tablespoons fresh lemon juice, Dijon mustard, and minced garlic. Season with coarse salt and ground pepper. Stir to combine. Related Video
Ingredients 2 cups all-purpose flour, plus more for work surface 1/2 teaspoon baking powder 1/4 teaspoon coarse salt 1 cup granulated sugar 2 tablespoons finely grated lime zest, plus 1/4 cup fresh lime juice (about 4 limes total) 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 teaspoon pure vanilla extract Confectioners' sugar, for dusting Preparation Sift together flour, baking powder, and salt into a large bowl; set aside. Put granulated sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment....
Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix 3 tablespoons vegetable oil 2 tablespoons water 2 eggs 1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix 1/2 cup butter, softened 1 tub (12 oz) Betty Crocker™ Whipped Whipped Cream Frosting Preparation Heat oven to 350°F. In medium bowl, stir together peanut butter cookie mix, oil, 1 tablespoon of the water and 1 of the eggs until dough forms....
Ingredients 1 tablespoon vegetable oil 1 bag (16 ounces) coleslaw mix 1 bag (8 ounces) fresh bean sprouts 1 package (8 ounces) sliced mushrooms 1 tablespoon grated gingerroot 3 tablespoons hoisin sauce 1 1/4 cups Bisquick™ Original baking mix 1 1/4 cups milk 1 egg 8 green onions, chopped (1/2 cup) Additional hoisin sauce Preparation Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender....
Ingredients 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix 3/4 cup water Vegetable oil and eggs called for on cake mix box 24 miniature chocolate-covered peanut butter cup candies (from 12-oz bag), unwrapped 1 container Betty Crocker™ Rich & Creamy vanilla frosting 2 rolls (from 4.5-oz box) Betty Crocker™ Fruit by the Foot™ chewy fruit snack (any red color) 24 pieces Cheerios™ cereal or small ring-shaped candies (about 4 teaspoons)...
Ingredients Edible wafer paper, enough for 2 layers in pan 1/3 cup cornstarch 3 large egg whites 1 cup honey 3 cups granulated sugar 1/2 cup confectioners' sugar 2 cups shelled raw pistachios Preparation Piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. Liberally sprinkle a clean surface with cornstarch. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside....
Ingredients 1 cup (2 sticks) unsalted butter, plus more for pans 2 cups all-purpose flour (spooned and leveled), plus more for pans 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups sugar 2 large eggs plus 3 large egg yolks 2 teaspoons pure vanilla extract 1 cup low-fat buttermilk Whipped Frosting Shaved dark chocolate Preparation Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour....
Ingredients 1 can (14 oz) fat-free chicken broth 1 can (28 oz) whole tomatoes, undrained, cut up 1 1/2 cups chunky-style salsa 1/2 cup water 2 to 3 teaspoons chili powder 1 3/4 cups frozen southwestern-style corn, black beans, red bell peppers and onions (from 19-oz bag) 1 cup uncooked cavatappi pasta (3 oz) 2 cups cut-up cooked turkey or chicken 1/4 cup chopped fresh parsley Preparation In 4-quart Dutch oven, heat broth, tomatoes, salsa, water and chili powder to boiling, breaking up tomatoes....
Ingredients 2 thick slices country bread 1 tablespoon extra-virgin olive oil Cayenne pepper Coarse salt and ground pepper 1/2 cup buttermilk 1 tablespoon mayonnaise 1 anchovy fillet 1/2 small garlic clove 1/4 teaspoon Worcestershire sauce 2 hearts romaine lettuce, chopped 3 cups baby spinach (3 ounces) Preparation Preheat oven to 350 degrees. Tear bread into bite-size pieces. On a rimmed baking sheet, toss bread with olive oil and cayenne pepper. Season with salt and pepper....
Ingredients 1/2 cup quick-cooking rolled oats Coarse salt and ground pepper Nonstick cooking spray 1 large egg 2 tablespoons shredded sharp cheddar 1 tablespoon thinly sliced scallion greens Preparation In a small saucepan, bring 1 cup water to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes. Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes....
Ingredients 1 tablespoon vegetable oil 1 pound large shrimp, peeled and deveined 2 garlic cloves, minced 1/2 teaspoon red-pepper flakes 2 bunches scallions, cut into 1 1/2-inch pieces 2 tablespoons fresh lemon juice Coarse salt Cooked rice, for serving Preparation Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds....
Ingredients 1 tablespoon coarse salt 1 teaspoon freshly ground pepper 1 whole chicken (3 to 4 pounds), quartered, rinsed, and patted dry Summer Bread Salad Preparation Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess....
Ingredients Nonstick cooking spray 1/2 cup Gold Medal™ all-purpose flour 3/4 cup rolled oats 1/2 cup toasted wheat germ 1/2 cup packed brown sugar 1 1/2 teaspoons ground cinnamon 1/4 cup canola oil 4 Granny Smith apples 2 red sweet apples (such as Gala, Fuji, or Rome Beauty) 3 tablespoons lime juice 1/4 cup Gold Medal™ all-purpose flour 2 medium mangoes, seeded, peeled, and chopped 1/3 cup finely chopped pecans...
Ingredients 1 teaspoon ground cumin 1/4 teaspoon crushed red pepper 1/8 teaspoon salt 8 ounces skinless, boneless chicken breast 1 teaspoon cooking oil 1/4 cup light sour cream 2 tablespoons Old El Paso™ Thick ‘n Chunky Salsa 4 6-inch corn tortillas, warmed,* or purchased baked tostada shells 2 cups shredded romaine lettuce 3 kiwifruit, peeled and sliced 1 ounce Monterey Jack cheese with jalapeño chile peppers, shredded Old El Paso™ Thick ‘n Chunky Salsa (optional)...
Ingredients 1 to 1 1/4 pounds chicken breast tenderloins Nonstick cooking spray 1/8 teaspoon salt 1/8 teaspoon black pepper 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained 1/4 cup snipped fresh basil 1 package (9–10 oz) prewashed spinach 2 tablespoons finely shredded Parmesan cheese Preparation Cut any large chicken tenderloins in half lengthwise. Coat an unheated 12-inch skillet with nonstick cooking spray. Cook and stir chicken in hot skillet about 5 minutes or until done....
Ingredients 2 medium red bell peppers, ribs and seeds removed, chopped 1 small ripe avocado, halved, pitted, peeled, and diced 1 jalapeno pepper (ribs and seeds removed for less heat, if desired), minced 1/2 small red onion, finely chopped (1/4 cup) 2 tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving 1/4 cup fresh parsley leaves, chopped 1 tablespoon plus 1 teaspoon olive oil Coarse salt and ground pepper...
