Ingredients 1/4 cup dry sherry or Progresso™ chicken broth (from 32-oz carton) 1 tablespoon olive oil 2 large onions, chopped (2 cups) 1/2 cup chopped celery 1/2 cup chopped carrot 1/2 cup chopped red bell pepper 3 cans (15 oz each) black beans, drained, rinsed 2 cups Progresso™ chicken broth (from 32-oz carton) 1 large tomato, chopped (1 cup) 2 tablespoons finely chopped garlic 2 tablespoons honey 2 tablespoons tomato paste...
Ingredients 4 boneless skinless chicken breasts (about 1 1/4 lb) 1/2 teaspoon seasoned salt 1/4 teaspoon coarse pepper 1 medium Bermuda or other sweet onion, sliced 4 oz fresh mushrooms, cut in half (1 1/2 cups) 1 tablespoon olive or vegetable oil 3 tablespoons creamy mustard-mayonnaise sauce 4 slices sourdough bread (about 3/4 inch thick) 4 slices (3/4 oz each) sharp Cheddar cheese Preparation Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick....
Ingredients 1/4 cup pineapple juice 2 tablespoons soy sauce 1 1/2 pounds skirt steak (about 1/2 inch thick), cut into 4 equal pieces 1/2 pound poblano chiles 1 small white onion, sliced crosswise into 1/2-inch-thick rounds 2 tablespoons vegetable oil, plus more for grill 1/4 cup fresh lime juice (from about 3 limes) 2 tablespoons roughly chopped fresh cilantro Coarse salt and ground pepper Preparation In a large glass dish, combine pineapple juice and soy sauce....
Ingredients 1 medium zucchini, halved lengthwise 1 medium yellow squash, halved lengthwise 1 Japanese eggplant, halved lengthwise 1 medium red onion, halved and sliced into 1/2-inch-thick rings 1 medium red bell pepper Coarse salt and freshly ground black pepper 8 tablespoons extra-virgin olive oil, plus more for vegetables 1 1/4 cups Israeli couscous 3 tablespoons freshly squeezed lemon juice 1 small clove garlic, minced 2 teaspoons ground sumac 1 cup small grape tomatoes, halved...
Ingredients 2 tablespoons olive oil 1 large onion, finely chopped 1/2 cup finely chopped carrots 6 cloves garlic, minced 1 1/2 cups lentils, rinsed 1/2 teaspoon dried thyme 1 can (28 ounces) whole tomatoes in puree Coarse salt and ground pepper 2/3 cup low-fat plain yogurt 1 1/2 pounds spaghetti or linguine Grated Parmesan cheese, (optional) Preparation In a large pot, heat oil over medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes....
Ingredients 4 flatbreads 1/4 cup salsa 1 cup shredded Colby-Monterey Jack cheese blend (4 oz) 1/2 cup sliced ripe olives 1 cup chopped or quartered cherry tomatoes 1/2 cup sliced green onions 1 avocado, pitted, peeled and sliced Preparation Heat oven to 400°F. Place flatbreads on ungreased cookie sheet. Spread 1 tablespoon salsa over each flatbread. Sprinkle evenly with cheese and olives. Bake 8 to 10 minutes or until cheese is melted and bread is crisp....
Ingredients 8 cups shredded Napa cabbage (from 1 medium head) 3 medium carrots, cut into matchsticks 1 tablespoon sugar 1/4 cup rice vinegar 1 1/2 teaspoons toasted sesame oil 2 tablespoons soy sauce 1/2 cup fresh mint leaves, torn if large Preparation In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture....
Ingredients 1 box Betty Crocker™ white angel food cake mix 1 1/3 cups cold water 6 egg yolks 1 cup sugar 2 teaspoons cornstarch 2/3 cup orange juice Pinch salt 3/4 cup butter or margarine, cut into pieces 1 cup whipping cream 1 tablespoon grated orange peel Orange peel twists, if desired Preparation Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds....
Ingredients 8 large eggs 1/2 cup fresh ricotta cheese, lightly beaten Coarse salt and freshly ground black pepper, to taste 2 tablespoons olive oil 1/4 cup roughly chopped herbs, such as basil, thyme, and marjoram 1 tablespoon grated Parmesan cheese Preparation Heat oven to 500 degrees. Break eggs into a bowl, and lightly beat with a whisk or fork. Season ricotta with salt and pepper. Whisk 2 tablespoons of ricotta into eggs....
Ingredients 2 medium heads radicchio, quartered lengthwise 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 1/4 cup balsamic vinegar 1 ounce Parmesan cheese, preferably Parmigiano-Reggiano, shaved Preparation Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes....
Ingredients 2 acorn squash 2 tablespoons unsalted butter, melted 2 tablespoons honey 1 teaspoon ground cinnamon Pinch of ground nutmeg 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper Preparation Preheat oven to 400 degrees. Cut squash in half through the stem end, and remove seeds. Cut each half into three wedges, 1 1/2 to 2 inches thick. Place wedges in a large roasting pan. In a small bowl, combine melted butter, honey, cinnamon, nutmeg, salt, and pepper....
Ingredients 1 cup Original Bisquick™ mix 1/2 cup milk 3 eggs 2 tablespoons maple-flavored syrup 4 fully cooked pork sausage patties 1 tablespoon milk 1 teaspoon butter or margarine 4 slices (2/3 oz each) process American cheese Preparation Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In small bowl, stir Bisquick mix, 1/2 cup milk, 1 of the eggs and the syrup with spoon until blended....
Ingredients 1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch cubes 3 medium onions, chopped (1 1/2 cups) 1 1/4 cups uncooked pearl barley 1/2 cup shredded carrot 2 cloves garlic, finely chopped 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves 1 carton (32 oz) Progresso™ chicken broth (4 cups) 1 cup Cascadian Farm® organic frozen shelled edamame (from 10-oz bag), thawed 1/2 cup shredded Parmesan cheese (2 oz)...
Ingredients 1/2 cup water 1/4 cup sake, rice wine or Progresso™ chicken broth (from 32-ounce carton) 1 tablespoon cornstarch 2 tablespoons hoisin sauce 1 tablespoon oyster sauce 2 teaspoons soy sauce 2 teaspoons chili puree with garlic 1 tablespoon vegetable oil 3/4 pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined 1 garlic clove, finely chopped 2 teaspoons finely chopped gingerroot 1 1/2 cups broccoli flowerets 1 medium bell pepper, cut into strips...
Ingredients 2 boxes Betty Crocker™ Super Moist™ yellow cake mix Water, vegetable oil and eggs called for on cake mix boxes 1 tub (16 oz) Betty Crocker™ Hershey's™ Milk Chocolate Premium Frosting 2 1/2 containers Betty Crocker™ Rich & Creamy vanilla frosting Heavy cardboard or cutting board covered with colored paper and waxed paper, or tray (21x14 inches) 2 thin chocolate wafer cookies, crushed 3 small round chocolate-covered creamy mints...
Ingredients 3/4 cup all-purpose flour 2 1/2 teaspoons baking powder 5 tablespoons sugar 1 teaspoon salt 1 1/4 cups yellow cornmeal 1/4 cup instant nonfat dry milk 1 large egg 3 tablespoons unsalted butter, melted Vegetable oil, for skillet Preparation Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl. In a small bowl, whisk together egg, 3/4 cup water, and melted butter....
Ingredients 6 large portobello mushrooms, stems discarded 1 teaspoon grated lemon zest, plus 2 tablespoons and 1 teaspoon lemon juice 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 2 garlic cloves, minced 2 cans (15.5 ounces each) cannellini beans, rinsed and drained 2 teaspoons fresh thyme leaves 2 thick slices crusty bread (from a 1-pound loaf), crusts removed 2 ounces feta cheese, crumbled 3 bunches spinach (about 3 pounds total), trimmed and washed...
Ingredients 1/4 cup plus 1 tablespoon olive oil 1/4 cup fresh lemon juice Coarse salt and ground pepper 1 1/4 pounds zucchini, thinly sliced 1 pound boneless, skinless chicken breasts 1 bunch (about 8 ounces) spinach, chopped 1/2 red onion, thinly sliced 3/4 cup chopped pecans 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh mint Preparation In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper....
Ingredients 2 large eggs 3 medium all-purpose potatoes, peeled and coarsely chopped 1/4 cup grated onion Coarse salt 1/4 teaspoon freshly ground black pepper 2 to 4 tablespoon matzo meal, or as needed 3/4 cup canola oil, for frying Applesauce, for serving (optional) Sour cream, for serving (optional) Preparation Place half the potatoes in the bowl of a food processor and process until finely chopped. Transfer potatoes to a strainer set over a medium bowl; let drain....
Ingredients 1 package (8.8 ounces) soba (Japanese buckwheat noodles) 1 1/2 pounds skirt steak, cut in half or thirds if too large to fit in skillet 1 pound snow peas, stem ends removed 2 tablespoons soy sauce 1/4 cup unsalted peanuts, chopped Coarse salt and ground pepper Preparation In a pot of boiling salted water, cook noodles until al dente. Drain; set aside. Heat a large skillet over medium-high. Season steak with salt and pepper....
