Ingredients 3/4 cup dried lentils, sorted, rinsed 1 tablespoon olive oil 1 cup finely chopped onions 1 cup finely chopped poblano chile (about 1 medium) 1/2 cup finely chopped carrot 1/4 teaspoon salt 2 cloves garlic, minced 1 cup ketchup 2 tablespoons packed brown sugar 1 tablespoon Worcestershire sauce 2 teaspoons Dijon mustard 1 can (15 oz) white beans, drained, rinsed Hot sauce, if desired Mini burger buns (about 2 1/2 inches in diameter), split...
Ingredients 1/3 cup extra-virgin olive oil 2 sprigs fresh rosemary, crushed 3 sprigs fresh thyme 3 large cloves garlic, smashed 2 tablespoons red-wine vinegar 1 pinch of freshly ground pepper Preparation Combine oil, rosemary, thyme, garlic, vinegar, and pepper; stir to combine. Related Video
Ingredients 8 ounces semisweet chocolate, roughly chopped 4 tablespoons unsalted butter 2/3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 3/4 cup packed light-brown sugar 1 teaspoon pure vanilla extract 1 package (12 ounces) semisweet chocolate chunks Preparation Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt....
Ingredients 1 small zucchini 1 small yellow summer squash 6 tablespoons purchased eggplant meze or eggplant caponata 3 pita folds or breads (6 inches in diameter) 3 slices red onion, separated into rings 2/3 cup crumbled feta cheese 2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves Coarse ground pepper, if desired Preparation Heat oven to 375°F. Cut zucchini and yellow squash lengthwise into 4 strips; cut strips into 1/4-inch slices....
Ingredients 1 (16-oz.) pkg. frozen cooked Italian meatballs, thawed 1 cup frozen pearl onions 1/2 teaspoon salt 2 (14.5-oz.) cans diced tomatoes with Italian-style herbs, undrained 2 tablespoons all-purpose flour 2 tablespoons water 2 1/2 cups frozen bell pepper and onion stir-fry, thawed, drained 1 oz. (1/4 cup) shredded fresh Parmesan cheese Preparation In 3 1/2 to 4-quart slow cooker, combine meatballs, onions, salt and tomatoes; mix well. Cover; cook on low setting for 6 to 8 hours....
Ingredients 1 tablespoon vegetable oil 2 packages (1.5 lb each) bone-in chicken thighs, skin removed 3/4 cup chili sauce 1/3 cup orange marmalade 1 tablespoon packed brown sugar 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 teaspoon Worcestershire sauce Preparation Spray 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning occasionally, until brown on both sides (cook a few pieces at a time if all don’t fit in skillet)....
Ingredients 1/4 cup olive oil 2 tablespoons chili garlic sauce 1 tablespoon honey 1/2 teaspoon salt 1 lb uncooked deveined peeled large shrimp, tail shells removed 2 cups halved cherry tomatoes 1 can (19 oz) Progresso™ chick peas, drained, rinsed 4 cups baby spinach 2 oz crumbled feta cheese Preparation Position oven rack 4 inches from broiler. Set oven control to broil. Spray large, rimmed sheet pan with cooking spray....
Ingredients 1 batch plain or tinted Basic Vanilla Cookie Dough (pressed into any shape) 1 batch vanilla glaze from Vanilla and Citrus Glazes recipe Preparation Knead dough briefly to soften. Fill a cookie press with dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes. Let cool completely before dipping in the vanilla glaze. Let vanilla-glazed cookies set on a wire rack....
Ingredients Coarse salt and freshly ground white pepper 6 small potatoes, unpeeled 4 ounces brussels sprouts 1 cup water 1 medium carrot, peeled and diced 1/4 cup heavy cream 2 tablespoons unsalted butter, cut in pieces 2 tablespoons vegetable oil 12 large (about 1 pound) sea scallops, preferably diver – harvested, small muscle flaps removed and reserved Alfred’s Scallop-Butter Sauce 2 tablespoons chopped chives 2 ounces osetra caviar Preparation Bring a stockpot of water to a boil over high heat; add salt....
Ingredients 12 oz cream cheese (from two 8-oz packages), softened 1 cup shredded sharp white Cheddar cheese (4 oz) 1/2 teaspoon onion powder 1/2 teaspoon ground mustard 1/2 cup chopped pecans 1/2 cup apricot preserves 2 teaspoons finely chopped gingerroot 2 teaspoons chopped chipotle chiles in adobo sauce (from 7-oz can) 48 crackers Preparation In food processor, place cream cheese, Cheddar cheese, onion powder and mustard. Cover; process, scraping side of bowl if necessary, until well mixed....
Ingredients 8 slices bacon, cut into 1/2-inch pieces 1 1/4 cups Original Bisquick™ mix 1/2 cup yellow cornmeal 1/4 cup sugar 1/2 cup milk 1/4 cup butter, softened 3 tablespoons orange marmalade 1 tablespoon honey Preparation Heat oven to 425°F. In 10-inch nonstick skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Drain on paper towels. In medium bowl, stir Bisquick mix, cornmeal, sugar and bacon. Stir in milk until soft dough forms....
Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix 1/2 cup butter or margarine, softened 1/2 cup grated carrots 1 tablespoon water 1 teaspoon ground cinnamon 1 egg 4 oz (half of 8-oz package) cream cheese, softened 1 tablespoon butter or margarine, softened 1/2 teaspoon vanilla 1 1/2 cups powdered sugar 1/4 cup finely chopped nuts, if desired Preparation Heat oven to 375°F. In large bowl, stir cookie ingredients until stiff dough forms....
Ingredients 2 cups all-purpose flour (spooned and leveled) 1 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup shelled unsalted pistachios 4 ounces dark chocolate, chopped 3 large eggs 2 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract 1/4 cup unsweetened cocoa powder Preparation Preheat oven to 350 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt; stir in pistachios and chocolate....
Ingredients 1/2 cup green lentils, rinsed and picked over 1 garlic clove, halved lengthwise 1 celery stalk, finely chopped (about 1/2 cup) 1/2 small red onion, finely chopped (1/4 cup) 1/2 cup flat-leaf parsley, finely chopped 3 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1 teaspoon warm water Kosher salt and freshly ground black pepper Preparation Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender....
Ingredients 2 tablespoons plus 1 teaspoon extra-virgin olive oil 3 cups corn (from 3 ears corn) 1 small zucchini, diced small Coarse salt and ground pepper 2 scallions, very thinly sliced 2 large eggs, lightly beaten 1/4 cup cornmeal 2 ounces fresh goat cheese, crumbled Crisp Breakfast Ham, optional Preparation In a large nonstick skillet, heat 1 teaspoon oil over medium. Add corn and zucchini and season with salt and pepper; cook until vegetables soften slightly, 3 to 5 minutes....
Ingredients 1 ounce green bean-thread vermicelli 1 tablespoon dried tree-ear or wood-ear mushrooms 1/2 cup finely chopped onion 1 cup finely grated carrots 1/4 cup thinly sliced scallions 2 large eggs 2 tablespoons Asian fish sauce, (nam pla) 1 1/2 teaspoons minced garlic 2 teaspoons sugar 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 pound ground skinless chicken breast 1/2 pound ground pork 1 tablespoon cornstarch 1 8-inch square fresh or frozen package spring-roll wrappers, thawed 3 cups peanut oil 1 small head red-leaf lettuce, leaves separated 1 bunch fresh basil, leaves only 1 bunch fresh mint, leaves only 1 bunch fresh cilantro, leaves only Sweet-and-Sour Vietnamese Dipping Sauce...
Ingredients 1 1/2 cup frozen raspberries Pinch of ground cinnamon 1/2 teaspoon sugar 6 store-bought chocolate or lemon Italian ices (6 ounces each) or a combination 1 pint fresh raspberries Preparation Make the sauce: Put frozen berries, cinnamon, and sugar into a small pot. Cook over medium heat, stirring occasionally, until slightly thickened, 5 to 8 minutes. Refrigerate sauce 30 minutes. Set each container of ice in a shallow dish filled with warm water for 5 to 10 seconds; unmold into a bowl....
Ingredients 1 box Betty Crocker™ Gluten Free chocolate chip cookie mix 1/3 cup butter, softened 1/3 cup gluten-free peanut butter 1 teaspoon gluten-free vanilla 1 egg 1 cup Betty Crocker™ Rich & Creamy chocolate frosting Preparation Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of (8- or 9-inch) square pan. In medium bowl, stir together cookie mix, butter, peanut butter, vanilla and egg with spoon until soft dough forms (dough will be crumbly)....
Ingredients 1 pound boneless skinless chicken thighs (5 to 6) 1 pound boneless skinless chicken breast halves (about 3 pieces) 1/2 teaspoon fine sea salt, plus more for cooking water 1/8 teaspoon freshly ground pepper 1 tablespoon unsalted butter 1 large onion, finely chopped One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat 1 1/2 teaspoons finely chopped fresh thyme 2 tablespoons cornstarch 2 tablespoons all-purpose flour 2 cups low-fat (1 percent) milk...
Ingredients 1 cup pitted kalamata olives, drained 1/2 teaspoon chopped fresh rosemary leaves 1/2 teaspoon grated lemon peel 1/2 teaspoon grated orange peel 1/4 teaspoon chopped fresh thyme leaves 1/8 teaspoon coarsely ground fresh pepper 1 tablespoon extra-virgin olive oil 1/3 cup finely chopped toasted walnuts 1 log (4 oz) goat cheese* Additional extra-virgin olive oil Fresh rosemary and thyme sprigs Food Should Taste Good® olive tortilla chips Preparation In food processor or blender, place all Tapenade ingredients except walnuts....
