Ingredients 1 dozen fresh oysters, scrubbed, shucked, and left on the half shell 3 Meyer lemons (2 cut into segments, 1 thinly sliced into rounds) 1 1/2 teaspoons green peppercorns 1 1/2 teaspoons pink peppercorns Preparation Arrange oysters on a bed of crushed ice. Top each with a lemon segment. Crush peppercorns with the flat side of a chef’s knife, and sprinkle over lemon. Serve garnished with lemon rounds. Related Video
Ingredients Olive-oil cooking spray Breadcrumbs, for baking dish 1 pound spinach leaves, picked and washed 2 teaspoons olive oil 1 yellow onion, peeled and diced 2 cloves garlic, peeled and minced 1 tablespoon picked fresh thyme leaves 1 teaspoon finely chopped fresh rosemary 1/4 teaspoon crushed red-pepper flakes 2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions 1 cup nonfat cottage cheese 1/4 teaspoon freshly ground black pepper...
Ingredients 5 ounces dried Black Mission figs, quartered (3/4 cup) 5 ounces dried Calimyrna figs, quartered (3/4 cup) 4 tablespoons unsalted butter 2 cups ruby or tawny port 1/2 cup water 2 strips lemon zest 2 dried bay leaves 1 cinnamon stick 1 tablespoon sugar 1/4 teaspoon coarse salt Freshly ground pepper, to taste 2 pork tenderloins (1 1/2 pounds total) 4 garlic cloves, lightly crushed Extra-virgin olive oil, for drizzling...
Ingredients 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box 3 bars (1.55 oz each) milk chocolate candy, unwrapped, separated into pieces 1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting 1 jar (7 oz) marshmallow crème 3 graham cracker rectangles Preparation Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups....
Ingredients 10 fresh mussels in shells 10 fresh clams in shells 3 cups Progresso™ chicken broth (from 32-oz carton) 0.75 gram saffron 1/4 cup olive oil 1/2 cup finely chopped onion 4 cloves garlic, finely chopped 1 1/2 cups uncooked converted white rice, rinsed 1/2 lb uncooked jumbo shrimp in shells (about 6) 1 box (9 oz) frozen baby sweet peas 1 sprig Italian (flat-leaf) parsley 1 teaspoon salt 1/2...
Ingredients 1/2 cup water 3 pounds spinach (3 to 4 large bunches), tough stems discarded, rinsed well and drained 4 teaspoons sesame oil 4 teaspoons rice-wine vinegar 2 tablespoons roasted sesame seeds Coarse salt and freshly ground pepper Preparation Bring the water to a boil in a large saucepan. Add spinach one bunch at a time, covering pan after each addition and adding more spinach once the prior batch has wilted....
Ingredients 12 ounces lean ground turkey 3 ounces ground pork 1 teaspoon dried sage 1/2 teaspoon cumin seed, lightly toasted 1/2 teaspoon garlic powder* 1/2 teaspoon onion powder* 1/2 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/4 teaspoon dried tarragon Nonstick olive oil spray Preparation In a large bowl, combine all of the ingredients except olive oil spray. Form the mixture into six 3- to 4-inch diameter patties....
Ingredients 2 cans (14.5 ounces each) reduced-sodium chicken broth 3 tablespoons butter 1 to 2 large zucchini (1 pound), peeled and cut into 1/2-inch cubes Coarse salt and ground pepper 1/2 cup finely chopped onion 1 1/2 cups Arborio rice 1/2 cup dry white wine 1 cup frozen peas, thawed 1/2 cup grated Parmesan cheese Preparation Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm....
Ingredients 2 sticks unsalted butter, cut into small pieces and frozen until firm 2 2/3 cups all-purpose flour, plus more for surface Coarse salt 1 large egg, plus 1 large egg yolk 1/4 cup plus 3 tablespoons ice water Vegetable oil cooking spray 3 tablespoons unsalted butter 1 pound cremini mushrooms, thinly sliced Coarse salt and freshly ground pepper 2 large garlic cloves, minced 1 bunch Swiss chard (12 ounces), stems and ribs removed, washed and coarsely chopped (8 cups)...
Ingredients 1 large ripe tomato, cut into 1/2-inch dice 1 small cucumber, peeled, seeded, and cut into 1/2-inch dice 1 small avocado, cut into 1/2-inch dice 1 serrano chile, stem and seeds removed, minced 2 tablespoons coarsely chopped cilantro 2 tablespoons freshly squeezed lime juice 1 tablespoon mayonnaise Salt and freshly ground pepper, to taste 4 flour tortillas (6 inches) Preparation In a medium bowl, combine tomato, cucumber, avocado, chile, cilantro, lime juice, and mayonnaise....
Ingredients 1/2 cup corn syrup 1/3 cup packed brown sugar 2 teaspoons instant espresso coffee granules or instant coffee granules 2 teaspoons boiling water 1/2 cup creamy peanut butter 2 cups Basic 4™ cereal 1 cup broken pretzel sticks Preparation Butter bottom and sides of 8-inch square pan. In 3-quart saucepan, heat corn syrup and brown sugar to boiling over medium-high heat, stirring constantly. Remove from heat. In small bowl, stir coffee granules into boiling water until dissolved; stir into corn syrup mixture along with peanut butter until smooth....
Ingredients 1 box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet) 2 cups chopped cooked chicken 1/2 cup dried cranberries 1 Granny Smith apple, peeled, chopped 2 medium green onions, chopped (2 tablespoons) 1 medium carrot, grated 1/3 cup white balsamic vinegar 1/4 cup olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon pepper 1 bag (2.25 oz) sliced almonds, toasted Preparation Cook rice as directed on package; cool....
Ingredients 2 tablespoons adobo sauce (from one 7-ounce can chipotle chiles in adobo sauce; reserve chiles for another use) 1 tablespoon unsalted butter, melted Coarse salt 1 1/2 cups salted roasted peanuts (7 ounces) Preparation Preheat oven to 350 degrees. Combine adobo sauce, butter, and 1/4 teaspoon salt in a large bowl. Add peanuts, and toss to coat using a rubber spatula. Transfer peanut mixture to a parchment-lined baking sheet, and spread in a single layer using spatula....
Ingredients 1 pound gemelli (or other pasta) 6 ounces sliced prosciutto 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture 2 cups milk 2 cups ricotta cheese 1 garlic clove, minced Coarse salt and ground pepper 1/2 cup grated Parmesan Preparation Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips. In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic....
Ingredients Coarse salt and ground pepper 1 cup barley 2 bunches scallions, cut into thirds crosswise and white ends halved 2 1/2 cups fresh corn kernels (from 3 ears corn) or frozen corn 3 tablespoons extra-virgin olive oil 1 pint grape tomatoes, halved 1/4 cup fresh parsley leaves Reserved cooked chicken breast from Buttermilk Chicken with Cornbread and Cucumber-Celery Salad, shredded 1 tablespoon plus 2 teaspoons fresh lime juice 5 ounces baby spinach...
Ingredients 2 boxes (16 oz) Betty Crocker™ Pound Cake Mix 1 1/3 cups water or milk 1/2 cup butter or margarine, softened 4 eggs 2 cups whipping cream 1 cup packed dark brown sugar 1/4 cup butter or margarine 1 teaspoon vanilla 1 can (14 oz) sweetened condensed milk (not evaporated) 3/4 cup unblanched whole almonds, coarsely chopped, toasted 1/3 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting Preparation Heat oven to 350°F....
Ingredients 1 thinly sliced peach 1 cup raspberries 1 cup blueberries 1/4 cup fresh lemon juice 1/3 cup Simple Syrup 1 bottle champagne or other sparkling white wine Preparation In a pitcher, combine ice, peach, raspberries, blueberries, lemon juice, and simple syrup. Slowly pour in champagne or other sparkling white wine. Related Video
Ingredients 3 cups uncooked farfalle (bow-tie) pasta (8 ounces) 6 1/2 cups frozen broccoli florets 2/3 cup refrigerated Alfredo sauce (from 10-ounce container) 1 jar (7 ounces) roasted red bell peppers, drained and finely chopped 1/4 teaspoon salt 1 package (6 ounces) refrigerated diced cooked chicken breast 1 can (11 ounces) whole kernel corn with red and green peppers, drained Preparation Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking....
Ingredients 3 half-pint containers of fresh raspberries, about 18 ounces, or 1 pound frozen raspberries 4 large egg yolks 1/2 cup granulated sugar 1/2 cup light corn syrup 2 tablespoons kirsch, or champagne 3 large egg whites 1 cup heavy cream 1 tablespoon superfine sugar Bittersweet Chocolate Hearts Confectioners’ sugar, for garnish Preparation Line a 9-by-13-by-2-inch baking pan with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat....
Ingredients 1 1/2 cups all-purpose flour 3/4 cup yellow cornmeal, preferably medium-ground 3/4 teaspoon salt 3/4 teaspoon sugar 6 ounces (3/4 cup) cold unsalted butter, cut into small pieces 1/4 cup ice water Preparation Pulse flour, cornmeal, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until dough just begins to hold together (no longer than 30 seconds)....
