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Ingredients 2 1/4 cups Original Bisquick™ mix Grated peel of 1 lemon 1/2 teaspoon ground cinnamon 2 tablespoons sugar 2/3 cup milk 1 cup fresh or frozen blueberries Additional sugar, for sprinkling Preparation Heat oven to 450°F. Line cookie sheet with cooking parchment paper. In large bowl, mix Original Bisquick® mix, lemon peel, cinnamon and 2 tablespoons sugar. Add milk; stir until just incorporated. Gently stir in blueberries. Drop dough by spoonfuls on cookie sheet....

Ingredients 1 stick (1/2 cup) unsalted butter, room temperature, plus more for baking dish 1 small or 1/2 medium pineapple (about 1 3/4 pounds), peeled, cored, and cut into 1/2-inch pieces 2 ripe mangoes, peeled and cut into 1/2-inch pieces 2 tablespoons dark-brown sugar 3/4 cup plus 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup granulated sugar 1 teaspoon pure vanilla extract...

Ingredients 1/2 cup cold butter 1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix 1 egg 1 can (14 oz) sweetened condensed milk (not evaporated) 2 teaspoons grated lemon peel 1/4 cup lemon juice Preparation Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray. In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes....

Ingredients 2 fish fillets, such as lemon sole Salt Wondra flour, for dusting 1 1/2 tablespoons butter 5 thin lemon slices Preparation Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque. Related Video

Ingredients 12 ounce bass fillet 1/2 teaspoon sugar 3 tablespoons soy sauce 3 tablespoons julienned fresh ginger Preparation Preheat oven to 400 degrees. Place a 12-ounce bass fillet in center of a 16-by-20-inch piece of parchment. Whisk together 1/2 teaspoon sugar and 3 tablespoons soy sauce; drizzle over fish. Sprinkle with 3 tablespoons julienned fresh ginger. Fold edges to seal. Place on a baking sheet; bake for 12 minutes. Related Video

Ingredients 1 disk Pate Brisee for Pies All-purpose flour, for surface 4 medium ripe but firm peaches (about 1 1/3 pounds) 2 large eggs 3/4 cup sugar 1/2 stick unsalted butter, melted 3 tablespoons all-purpose flour Pinch of salt Preparation Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears....

Ingredients 6 ounces Monterey Jack cheese, grated (about 1 1/2 cups) Four 6-inch flour tortillas 1 red or yellow bell pepper, seeds and stem removed, thinly sliced 1 medium jalapeno pepper, seeds and stem removed, thinly sliced 3 ounces soft goat cheese, crumbled Preparation Place a quarter of the Monterey Jack cheese on half of a flour tortilla. Top with 5 to 6 strips of red and jalapeno peppers. Place a quarter of the crumbled goat cheese on top of peppers, and fold tortilla in half....

Ingredients 2 boxes (6-serving size each) vanilla pudding and pie filling mix (not instant) 5 1/4 cups milk 3/4 cup pineapple juice 2 cans (20 oz each) sliced pineapple, drained 1 box (12 oz) vanilla wafer cookies 2 cups whipping cream 2 tablespoons powdered sugar Preparation In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box. In 9-inch springform pan, place a single layer of cookies. Top with a single layer of pineapple....

Ingredients 2 tablespoons butter 1/2 pound medium shallots, halved or quartered lengthwise (pieces should be about 3/4 inch thick) 2 Granny Smith apples, peeled, cored, and cut into eighths 1/2 cup white wine 4 pork rib chops (each 1/2 inch thick and 6 to 8 ounces) Coarse salt and ground pepper Wilted Spinach with Nutmeg, for serving (optional) Preparation Heat broiler; set rack 4 inches from heat. In a large skillet, heat butter over medium-high....

Ingredients 5 teaspoons butter, melted 2 to 3 russet potatoes, peeled, thinly sliced 1 large apple, peeled, thinly sliced Salt and freshly ground pepper to taste 3 teaspoons finely chopped fresh sage leaves Preparation Heat oven to 425°F. In 10-inch ovenproof skillet, drizzle 1 teaspoon of the melted butter. Layer with half of the potato slices, thinly overlapping. Brush with 1 teaspoon butter. Layer with all of the apple slices. Sprinkle with salt, pepper and 1 1/2 teaspoons of the sage....

Ingredients 1 cup water 10 tablespoons margarine 1/8 teaspoon salt 2 tablespoons granulated sugar 3/4 cup matzo cake meal 1/4 cup potato starch 5 large eggs, room temperature 6 medium just-ripe bananas 6 tablespoons packed light-brown sugar 1/2 cup freshly squeezed orange juice (optional) Whipped Coconut Cream Preparation Preheat the oven to 400 degrees. Place water, 6 tablespoons margarine, salt, and granulated sugar in a medium saucepan. Bring to a boil over medium heat....

Ingredients 3/4 teaspoon coarse salt, plus more for cooking water 1 cup white long-grain rice 1/2 small red onion, finely chopped (about 1/3 cup) 3 tablespoons red-wine vinegar 3 tablespoon freshly squeezed lemon juice, (1 lemon) 2 1/2 tablespoon extra-virgin olive oil 1 1/2 teaspoons finely chopped garlic 1/4 teaspoon freshly ground pepper 3 tablespoons roughly chopped fresh dill Grated zest of 1 lemon Preparation Bring a medium saucepan three-quarters full of water to a boil; add salt....

Ingredients 24 freshly picked fiddlehead ferns 1 teaspoon coarse salt Freshly ground pepper 1 tablespoon freshly squeezed lemon juice 2 to 3 tablespoons unsalted butter Preparation Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain....

Ingredients 1 cup unbleached all-purpose flour 1 tablespoon granulated sugar 1/4 teaspoon kosher salt 1 1/2 cups whole milk, room temperature 4 large eggs, room temperature 3 tablespoons unsalted butter, melted, plus more for brushing Preparation In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using. Heat an 8-inch nonstick skillet over medium....

Ingredients 7 cups water 3/4 teaspoon salt 1/2 teaspoon Italian seasoning 1/4 teaspoon pepper 2 small yams (3/4 lb), peeled, cut into 1/2-inch pieces 1 medium potato, peeled, cut into 1/2-inch pieces (1 cup) 1 medium onion, finely chopped (1/2 cup) 1 package (16 oz) dried yellow split peas (2 1/4 cups) 1 package (6 oz) sliced Canadian-style bacon, coarsely chopped Preparation In 3 1/2- to 4-quart slow cooker, mix all ingredients....

Ingredients Juice and grated zest of 2 limes 2 tablespoons sesame oil 2 tablespoons water 2 tablespoons rice-wine vinegar 1 1/2 tablespoons grated fresh ginger 1 garlic clove, minced 1 teaspoon crumbled dried chile pepper or red-pepper flakes 1/4 teaspoon coarse salt Preparation Combine all ingredients in a small bowl, and whisk to combine. Related Video

Ingredients 2 containers (6 oz each) Yoplait® Original strawberry yogurt 1 1/2 cups plus 2 teaspoons granulated sugar 1/2 cup butter, melted 2 teaspoons vanilla 3 eggs 2 1/4 cups Gold Medal™ all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup strawberry jam 1 1/4 cups quartered fresh strawberries Powdered sugar, if desired Preparation Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, stir together yogurt, 1 1/2 cups of the granulated sugar, the melted butter and vanilla until well combined....

Ingredients 1 quart (1 lb) fresh strawberries, quartered (3 cups) 1 can (14 oz) sweetened condensed milk (not evaporated) 2 tablespoons orange-flavored liqueur or orange juice 1 teaspoon grated orange peel 1 loaf (8 oz) angel food cake 2 cups whipping cream 16 fresh strawberries, sliced Preparation Line 2 (8x4-inch) loaf pans with plastic wrap, allowing 4 inches wrap to hang over short ends of pans. In food processor bowl with metal blade, place quartered strawberries....

Ingredients 1/2 cup chicken broth 1 medium onion, chopped (1/2 cup) 1 small red or green bell pepper, diced (1/2 cup) 1/2 cup frozen whole kernel corn (from 1-lb bag) 1/2 lb ground turkey breast 4 cloves garlic, finely chopped 1/2 cup salsa 1/4 cup chopped fresh cilantro 8 flour tortillas (8 to 10 inch), warmed* Sour cream, if desired Preparation In 10-inch nonstick skillet, heat broth to boiling over high heat....

Ingredients 1 tablespoon vegetable oil 2 medium carrots, chopped (3/4 cup) 2 stalks celery, chopped (2/3 cup) 1 medium onion, chopped (1/2 cup) 2 cloves garlic, finely chopped 2 cartons (32 oz each) Progresso™ reduced-sodium chicken broth (8 cups) 2 cups chopped cooked chicken 1/4 teaspoon dried thyme leaves 1/2 cup uncooked alphabet macaroni (1 oz) Preparation In 4-quart Dutch oven, heat oil over medium-high heat. Cook carrots, celery and onion in oil 5 minutes, stirring occasionally....