Ingredients 10 ears corn 4 bunches scallions, trimmed Extra-virgin olive oil Kosher salt and freshly ground pepper 2/3 cup mint leaves, torn if large Preparation Preheat grill to high. Rub corn and scallions with oil; season with salt and pepper. Grill corn, turning, until charred and lightly cooked, about 6 minutes. Let cool, then cut kernels off cobs (5 cups). Grill scallions until charred, about 2 minutes. Cut into 1-inch pieces....
Ingredients 1 lb medium-firm textured fish fillets (such as tilapia, cod or haddock), about 3/4 inch thick 1 cup Fiber One™ original bran cereal 1 teaspoon grated lemon peel 1 teaspoon chili powder 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 2 tablespoons canola or vegetable oil 1/3 cup reduced-fat or fat-free mayonnaise 1 tablespoon lemon juice 1/4 teaspoon chili powder Dash ground red pepper (cayenne) Dash salt 1/4...
Ingredients 1 cup butter or margarine, softened 1/2 cup powdered sugar 1 teaspoon lemon extract 2 cups Gold Medal™ all-purpose flour 1/4 teaspoon salt Granulated sugar Powdered sugar 1/4 cup granulated sugar 2 1/4 teaspoons cornstarch 1/4 cup water 1 tablespoon butter or margarine 1 teaspoon grated lemon peel 4 1/2 teaspoons lemon juice Yellow food color, if desired Preparation Heat oven to 400°F. In large bowl, beat 1 cup butter, 1/2 cup powdered sugar and the lemon extract with electric mixer on medium speed until well blended....
Ingredients 1/2 batch Chocolate Dough + 1/2 batch Vanilla Dough, marbleized 1/2 cup sanding sugar (optional) Preparation To marbelize dough, roll out a 1/2-inch-thick rope of Chocolate Dough. Roll out a 1/2-inch-thick rope of Vanilla Dough. Pinch off a 3/4-inch piece from each rope. Roll together into 1 ball, then roll in sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart. Refrigerate until firm, about 30 minutes....
Ingredients 3/4 cup dried cannellini beans (5 ounces) 1/2 large onion 1 bay leaf 1/3 cup extra-virgin olive oil 1 large rib celery, very finely chopped 1 medium carrot, very finely chopped 1 large onion, very finely chopped 1 medium leek, white and pale-green parts only, quartered lengthwise, cut into 1/4-inch slices, rinsed well 3 cloves garlic, minced 2 large ribs celery, cut into 1/4-inch slices 2 medium carrots, cut on the diagonal into 1/4-inch slices 6 ounces small red potatoes (about 7), cut into 1/2-inch pieces 1 medium zucchini, quartered lengthwise, cut into 1/4-inch slices 4 ounces green beans, trimmed, cut on the diagonal into 1-inch pieces (about 1 cup) 1 can (14 1/2 ounces) whole peeled plum tomatoes with juice, crushed 1 bunch (5 ounces) Tuscan kale (also called cavolo nero), stemmed, leaves cut crosswise into 1/2-inch strips 1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups) 4 cups Vegetable Stock 1 rind (3 inches) Parmigiano-Reggiano cheese 1 bay leaf 1/8 teaspoon crushed red-pepper flakes Coarse salt and freshly ground pepper Martha’s Pesto...
Ingredients 2 pounds mixed tomatoes, such as red or yellow beefsteak, cherry, grape, and pear 3 tablespoons red-wine vinegar 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1 bunch arugula (6 to 8 ounces), washed well and dried Preparation Core beefsteak tomatoes; cut each into 8 wedges. Halve grape and cherry tomatoes; leave pear tomatoes whole. Make dressing: In a small bowl, whisk together vinegar and oil; season with salt and pepper....
Ingredients 1 loaf (20 oz) country white bread, crusts removed and thinly sliced 1/4 cup spicy brown mustard 14 oz sliced Black Forest ham 3 1/2 cups shredded Gruyère cheese (14 oz) 3 tablespoons chopped fresh sage leaves 4 eggs 3 cups milk 2 teaspoons ground pepper Preparation Heat oven to 375°F. Generously grease bottom and sides of 13x9-inch (3-quart) baking dish with shortening or cooking spray. Place layer of bread slices in bottom of baking dish....
Ingredients 1 sheet frozen puff pastry (from 17 1/4-oz package) 1 box (4-serving size) cheesecake instant pudding and pie filling mix 1 1/2 cups milk 2 tablespoons almond flavored liqueur or 1 teaspoon almond extract 1 can (21 oz) raspberry pie filling 1 1/2 cups frozen cranberry raspberry juice concentrate, thawed 1 tablespoon powdered sugar 1/4 cup toasted sliced almonds Preparation Heat oven to 400°F. Let puff pastry stand at room temperature 20 minutes to thaw....
Ingredients 1 Fiber One™ 120 calorie oatmeal raisin cookie 1/4 cup sugar-free vanilla frozen yogurt 1/2 tablespoon mini dark chocolate chips Preparation Cut your cookie in half and scoop the ice cream on top of one half. Top it with the other half of your cookie and roll the exposed ice cream in chocolate chips. Related Video
Ingredients 1 cup heavy cream 1/3 cup light corn syrup, plus more to adjust consistency One 12-ounce bag semisweet chocolate chips 1 teaspoon peppermint extract Best-quality vanilla ice cream Peppermint candy, coarsely chopped Preparation Combine heavy cream and corn syrup in a small saucepan. Stir to combine, and bring just to a boil over medium-high heat. Remove from heat, and add chocolate and peppermint extract. Whisk until the chocolate is melted....
Ingredients 3 cups Original Bisquick™ mix 2/3 cup very hot water 2 tablespoons olive or vegetable oil 4 sticks (1 oz each) mozzarella string cheese, cut in half lengthwise 1/3 cup refrigerated basil pesto (from 7-oz container) 1 bag (7 oz) shredded mozzarella cheese with sun-dried tomatoes and basil or plain mozzarella cheese (1 3/4 cups) 1 1/2 cups 1/8-inch strips yellow, red and green bell peppers Preparation Move oven rack to lowest position....
Ingredients 1 egg white 1/4 cup water 1/4 cup light corn syrup 1 1/2 cups sugar 1/2 teaspoon vanilla 1/2 cup chopped pistachio nuts 1/4 cup sweetened dried cranberries, coarsely chopped Preparation Line large cookie sheet with waxed paper. In medium bowl, beat egg white with electric mixer on high speed until soft peaks form; set aside. In 2-quart heavy saucepan, mix water, corn syrup and sugar. Cook over medium heat, stirring constantly, until sugar is dissolved....
Ingredients 1 (15 oz) can Progresso™ Chickpeas, drained, rinsed 1 tablespoon lemon juice 1 tablespoon olive oil 2 garlic cloves, chopped 1/3 cup drained roasted red bell peppers (from 7.25-oz jar) 8 lettuce leaves 1 cucumber, thinly sliced 4 (6 inch) whole wheat pita (pocket) breads, halved Preparation In food processor bowl with metal blade, combine chickpeas, lemon juice, oil and garlic; process 1 to 2 minutes or until smooth. Add roasted peppers; process 30 to 60 seconds or until peppers are finely chopped....
Ingredients 1/2 cup dry red wine 2 shallots, coarsely chopped 3 dried bay leaves 2 tablespoons dried juniper berries, crushed 2 tablespoons extra-virgin olive oil 1 teaspoon whole black peppercorns, crushed Coarse salt and freshly ground pepper Preparation Whisk together everything but salt and pepper in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Cover with marinade, rubbing gently into meat. Cover; refrigerate for length of time specified below, turning occasionally....
Ingredients 1 1/2 pounds sliced cremini or button mushrooms 3 tablespoons extra-virgin olive oil coarse salt and ground pepper 3 cups drained canned artichoke hearts (two 13.75-ounce cans) 1/4 teaspoon finely grated lemon zest 1/3 cup chopped fresh chives 1 1/2 teaspoons dried thyme 1 recipe Basic Bechamel Sauce 8 no-boil lasagna noodles 1 3/4 cups grated Parmesan (3 1/4 ounces) Preparation Preheat oven to 400 degrees, with racks in middle and upper third....
Ingredients 3 cloves garlic, unpeeled 1/4 teaspoon olive oil 1 1/2 pounds Yukon Gold, or Idaho potatoes 1 (about 2 pounds) rutabaga 6 tablespoons unsalted butter 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 1/2 teaspoons fresh thyme leaves Preparation Heat oven to 450 degrees. Place garlic in an ovenproof ramekin; drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Remove garlic from oven, and let stand until cool enough to handle....
Ingredients 2 tablespoons butter 1 1/2 pounds medium-thick asparagus, tough ends trimmed, cut into 11/2-inch lengths on the diagonal 1 package (10 ounces) frozen peas, thawed Coarse salt and ground pepper Preparation In a 12-inch skillet, melt butter over medium. Add asparagus; cook, stirring occasionally, until bright green and slightly softened, about 5 minutes. Add peas; cook, stirring, until asparagus are tender and peas are heated through, about 5 minutes. Season with salt and pepper....
Ingredients 1/2 cup fat-free egg product 1/3 cup canola oil 1/3 cup canned pumpkin (not pumpkin pie mix) 1/4 cup fat-free (skim) milk 1 teaspoon vanilla 1 cup Gold Medal™ all-purpose flour 1/2 cup Gold Medal™ whole wheat flour 1 1/4 cups granulated sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups shredded carrots (about 4 medium) 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened...
Ingredients 1 tablespoon coarse salt 2 tablespoons cayenne pepper 1 1/2 teaspoons paprika 1/2 cup sugar 2 large egg whites 5 cups (20 ounces) pecans Preparation Preheat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. In a bowl, combine salt, cayenne pepper, paprika, and sugar. In a medium bowl, whisk egg whites until foamy. Whisk in spice mixture. Stir in pecans. Spread coated pecans in a single layer onto the baking sheets....
Ingredients 2 containers (6 oz each) Yoplait® Original yogurt strawberry 2 cups Fiber One™ Honey Clusters® cereal 1 cup sliced fresh strawberries 1 medium banana, thinly sliced 4 fresh strawberries Preparation In each of 4 (10-oz) plastic cups or parfait glasses, layer 2 tablespoons yogurt, 1/4 cup cereal, 1/4 cup strawberry slices and 1/4 of the banana slices. Top each with 2 tablespoons yogurt, 1/4 cup cereal and remaining yogurt. Garnish top of each parfait with whole strawberry....
