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Ingredients 1/2 cup Greek yogurt (2%) 2 tablespoons Dijon mustard 2 tablespoons finely chopped fresh dill, plus sprigs for serving 2 tablespoons finely chopped fresh parsley Coarse salt and ground pepper 1 side of salmon (3 pounds) or 8 fillets (6 ounces each) Lemon wedges, for serving Preparation Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet....

Ingredients 3 1/2 cups Gold Medal™ all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 1 1/2 cups granulated sugar 1/2 cup packed light brown sugar 3 teaspoons vanilla 2 eggs 1 cup finely chopped sweetened dried cranberries 2 tablespoons finely chopped fresh rosemary leaves 2 tablespoons grated orange peel Preparation In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until fluffy....

Ingredients 2 thin-skinned or juice medium-sized oranges, washed 1 lemon, washed 2 cups sugar All-purpose flour, for dusting Pate Brisee for Eggnog Cups 4 large eggs 1 large egg yolk 1 tablespoon heavy cream Cranberry Compote Preparation Cut oranges and lemon into paper-thin slices, and remove the seeds. Cut all but 4 slices of the lemon and 4 slices of the orange into eighths. Place the rings and slices into a plastic container; add sugar, mix gently, and refrigerate overnight....

Ingredients 1 Reynolds® Oven Bag, Large Size 1 tablespoon flour 2 teaspoons Mexican seasoning 1 to 1 1/2 lbs. chicken tenders, cut into 1-inch strips 1 can (15 oz.) black beans, rinsed and drained 1 can (10 oz.) diced tomatoes with lime juice and cilantro 1/2 cup parboiled long grain rice 1 1/4 cups chicken broth 6 (10-inch) burrito size flour tortillas, heated according to package directions Shredded lettuce Shredded cheddar cheese...

Ingredients 1 1/2 cups yogurt 1/4 cup water 3 tablespoons sugar 2 teaspoons rose water, plus more to taste 1/4 teaspoon ground cardamom Ground cinnamon Rose petals, for garnish Preparation Place yogurt, water, sugar, rose water, and spices in the jar of a blender. Blend on high speed until smooth and frothy. Serve cold, garnished with rose petals. Related Video

Ingredients 1 tablespoon butter or margarine, melted 1 tablespoon packed brown sugar 1 tablespoon stone-ground mustard 1 tablespoon vegetable oil 4 cups broccoli flowerets (1 pound) 3 tablespoons water 1 tablespoon water Preparation Mix butter, brown sugar and mustard; set aside. Heat oil in 10-inch skillet or wok over medium-high heat. Add broccoli; stir-fry 1 minute. Add 3 tablespoons water. Cover and cook about 3 minutes or until broccoli is crisp-tender....

Ingredients 6 tablespoons unsalted butter, softened 1/2 cup confectioners' sugar 2 large egg yolks 1 1/2 cups all-purpose flour 1/4 teaspoon salt 2 teaspoons heavy cream Preparation Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined, about 2 minutes. Add egg yolks, and mix until combined, about 1 minute. Add 3/4 cup flour, and mix just until flour is incorporated....

Ingredients 1 pouch Betty Crocker™ chocolate chip cookie mix 1/2 cup butter, softened 1 egg 1 tablespoon Gold Medal™ all-purpose flour 1 pouch Betty Crocker™ double chocolate chunk cookie mix 1/4 cup vegetable oil 2 tablespoons water 1 egg 2 tablespoons Gold Medal™ all-purpose flour Preparation Heat oven to 375°F. In large bowl, stir Chocolate Chip Dough ingredients until soft dough forms. In another large bowl, stir Double Chocolate Chunk Dough ingredients until soft dough forms....

Ingredients 6 medium slightly ripe, firm Bartlett pears (about 2 3/4 lb), peeled, cut into 1/2-inch slices (about 6 cups) 1/4 cup granulated sugar 2 tablespoons Gold Medal™ all-purpose flour 2 teaspoons vanilla 1/2 to 3/4 teaspoon ground ginger 1/3 cup Gold Medal™ all-purpose flour 1/4 cup packed brown sugar 1/4 cup cold butter or margarine, cut into pieces 12 vanilla wafer cookies, crushed (about 1/2 cup) Preparation Heat oven to 375°F....

Ingredients 1 package (12.8 oz) frozen vegetarian burgers (4 burgers) 1 medium green bell pepper, cut into thin strips 1 medium onion, cut into thin slices 1 cup sliced fresh mushrooms (3 oz) Cooking spray 1/4 teaspoon seasoned salt 2 pita breads (6 inches in diameter), cut in half to form pockets 4 leaves red leaf lettuce 2 tablespoons fat-free mayonnaise or salad dressing 2 tablespoons fat-free sour cream 1...

Ingredients 3/4 pound whitefish, trout or catfish fillets, cut up 1/2 pound uncooked peeled deveined medium shrimp, thawed if frozen 4 medium green onions, chopped (1/4 cup) 2 tablespoons fat-free cholesterol-free egg product or 1 egg white 2 tablespoons chopped fresh parsley 1 tablespoon all-purpose flour 1 tablespoon reduced-fat mayonnaise or salad dressing 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon Worcestershire sauce Reduced-fat tartar sauce or salsa, if desired...

Ingredients 2 tablespoons canola oil 1 red bell pepper, ribs and seeds removed, cut into thin strips 3 tablespoons soy sauce 1 pound center-cut beef tenderloin or sirloin, cut into 8 slices Coarse salt and ground pepper 4 scallions, trimmed, sliced very thinly lengthwise, and cut into 2-inch pieces 2 tablespoons rice vinegar 2 teaspoons sugar Preparation Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, and cook, shaking skillet often, until pepper blisters, 2 to 4 minutes....

Ingredients 2 1/2 cups all-purpose flour 2 1/4 teaspoons baking soda 1/2 teaspoon salt 1 tablespoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon ground white pepper 1 cup (2 sticks) plus 2 tablespoons unsalted butter 1/2 cup packed light-brown sugar 1/2 cup granulated sugar 6 tablespoons unsulfured molasses 1 large egg 1/2 cup sanding or granulated sugar Preparation Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside....

Ingredients 1 3/4 cups sugar 2 cups buttermilk 1 1/2 teaspoons pure vanilla extract Preparation Combine sugar and 2 cups water in a medium saucepan. Stir over medium heat until sugar dissolves completely, about 10 minutes. Increase heat, and bring just to a boil. Let cool. In a large bowl, combine sugar syrup with buttermilk and vanilla. Transfer the mixture to an ice-cream maker, and follow manufacturer’s instructions to freeze. When freezing is complete, transfer sorbet to an airtight container, and place in freezer for at least 1 hour....

Ingredients 1 cup water 1/2 cup uncooked bulgur 1 1/2 cups cubed cooked chicken breast (about 1/2 lb) 1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped 1 cup finely chopped fresh parsley 1 cup grape tomatoes, cut in half 1/3 cup light Northern Italian dressing with basil and Romano cheese 2 tablespoons fresh lemon juice Preparation In 2-quart saucepan, heat water to boiling; stir in bulgur. Return to boiling; reduce heat....

Ingredients 1 cup Progresso™ red kidney beans (from 19-oz can), drained, rinsed 1 can (14.5 oz) no-salt-added stewed tomatoes 1/3 cup water 1/4 cup Old El Paso™ Thick ’n Chunky salsa 2 tablespoons ketchup 2 teaspoons chili powder 3/4 cup Bisquick Heart Smart® mix 1/3 cup fat-free (skim) milk 3 tablespoons yellow cornmeal 2 tablespoons sliced green onions (2 medium) 1 teaspoon margarine, softened Preparation Heat oven to 425°F. In 1 1/2-quart casserole, stir together beans, tomatoes, water, salsa, ketchup and chili powder....

Ingredients 1 1/2 cups Gold Medal™ all-purpose flour 3/4 cup unsweetened baking cocoa 2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup vegetable oil 1 1/4 cups granulated sugar 4 eggs 1 teaspoon vanilla 3/4 cup milk 3/4 cup milk 1/4 cup Gold Medal™ all-purpose flour 3/4 cup butter, softened 3 1/2 cups powdered sugar 1 tablespoon amaretto or 1/2 teaspoon almond extract 1/2 cup semisweet chocolate chips, coarsely chopped...

Ingredients 1 large poblano chile 1 medium russet potato (1/2 pound), peeled and cut into 3/4-inch pieces 1/2 pound fresh chorizo, casings removed 4 large eggs, lightly beaten 8 small flour tortillas, warmed or lightly toasted Summer Salsa Picante Preparation Heat broiler, with rack in top position. Place poblano on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. (Alternatively, roast over a low gas flame....

Ingredients 2 tablespoons butter 1 apple, peeled and chopped Pinch of nutmeg 1 cup cranberries 1 cup apple cider 1/2 cup sugar Preparation In a medium saucepan, melt 1 tablespoon butter over medium heat. Cook apple with nutmeg until apple begins to soften, about 3 minutes. Add cranberries, apple cider, and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10 to 15 minutes....

Ingredients All-purpose flour, for marking Pate a Choux 1 cup granulated sugar, for sprinkling 1/2 recipe Tart Dough 3/4 cup heavy cream Pastry Cream for Cream Puffs Confectioners' sugar, for dusting Preparation Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip (such as an Ateco No....