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Ingredients 2 large sweet onions, sliced (4 cups) 1 package (16 oz) uncooked penne rigate pasta 1 tablespoon butter or margarine 2 tablespoons Gold Medal™ all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon Dijon mustard 2 cups fat-free (skim) milk 1/2 cup reduced-fat sour cream 2 oz Gruyère cheese, shredded (1/2 cup) 3 slices bacon, crisply cooked, crumbled 1/2 cup Progresso™ panko crispy bread crumbs 1/4 cup chopped fresh basil leaves...

Ingredients 1/2 cup sugar 1/2 cup butter, softened 3 eggs 2/3 cup semisweet chocolate chips, melted and cooled 1/4 cup Gold Medal™ all-purpose flour 1 package (10 ounces) frozen raspberries in juice, thawed, drained and juice reserved 1/4 cup sugar 2 tablespoons cornstarch Preparation Heat oven to 400°F. Grease and flour round pan, 8x1 1/2 inches. In medium bowl, beat 1/2 cup sugar and the butter with electric mixer on medium speed until smooth....

Ingredients 4 bananas 1/2 cup chocolate chips 1/2 cup miniature marshmallows 1/2 cup crushed Golden Grahams™ cereal Preparation Cut 4 (12-inch) sheets of foil. Make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket. Fill each banana with 2 tablespoons chocolate chips, 2 tablespoons marshmallows and 2 tablespoons cereal. Wrap each banana in foil, making sure that foil opening is on top....

Ingredients 2 Chai tea bags 1 recipe cooled Vanilla or Chocolate Pudding Ground cinnamon Preparation Brew 2 Chai tea bags in 3 tablespoons boiling water; set aside until cool. Squeeze out tea bags and discard; mix tea into 1 recipe cooled Vanilla Pudding. Dust with ground cinnamon. Related Video

Ingredients Nonstick cooking spray 1 3/4 cups all-purpose flour (spooned and leveled) 1/4 teaspoon baking soda 1/4 teaspoon coarse salt 1/3 cup unsalted butter, room temperature 3/4 cup granulated sugar 1 cup unsulfured molasses 4 large egg whites 1/2 cup confectioners' sugar Preparation Preheat oven to 350 degrees. Lightly coat an 8-inch square baking dish with cooking spray. In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until pale and fluffy, 4 minutes....

Ingredients 2 slices bacon, cut into 1/2-inch pieces 1 medium onion, chopped (1/2 cup) 1 small green bell pepper, chopped (1/2 cup) 1 chipotle chili in adobo sauce, from 7-oz can, seeded and chopped 1 teaspoon adobo sauce from can of chipotle chilies 3/4 cup chili sauce 3/4 cup Progresso™ beef flavored broth (from 32-oz carton) 1 can (15 oz) Progresso™ black beans, drained, rinsed 6 cups uncooked mafalda (mini-lasagna noodle) pasta (12 oz)...

Ingredients 1 box Betty Crocker™ Suddenly Salad® chipotle ranch pasta salad mix 1/2 cup frozen corn 3 tablespoons milk 1/3 cup mayonnaise 2 cups cubed cooked chicken 1/2 cup coarsely chopped tomato 4 medium green onions, sliced (1/4 cup) Lime wedges, if desired Preparation Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally and adding corn during last 3 minutes of cooking....

Ingredients 1 (9 1/2-inch-square) puff pastry, thawed according to package directions 1 egg yolk 2 tablespoons heavy cream 2 1/4 ounces semisweet chocolate, cut into 9 pieces Preparation Preheat oven to 400 degrees. Place puff pastry on a lightly floured work surface. Sprinkle pastry with a little more flour, and roll out to form a 12-inch square. Brush away excess flour, and trim edges to make a perfect square. Cut puff pastry into nine 3-inch squares, and transfer them to a parchment-lined baking sheet....

Ingredients Coarse salt 1/2 pound string beans 2 cucumbers (1 1/4 pounds) 1/4 pound oil-cured black olives, pitted, torn in half 1/4 cup fresh flat-leaf parsley leaves 1 teaspoon Dijon mustard 1 tablespoon red-wine vinegar Freshly ground pepper 2 tablespoons extra-virgin olive oil Preparation Fill a large bowl with ice and water; set aside. Bring a pot of water to a boil. Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes....

Ingredients 2 tablespoons extra-virgin olive oil 1 yellow onion, cut into 1/4-inch pieces 4 cloves garlic, minced 2 pounds fresh or canned plum tomatoes, peeled and chopped 1/4 teaspoon coarse salt 1 tablespoon balsamic vinegar 1 tablespoon roughly chopped fresh oregano 3/4 cup loosely packed basil leaves Freshly ground pepper 1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds 1 (16-ounce) log precooked polenta, sliced into 1/4-inch rounds Preparation Preheat oven to 400 degrees; with rack in upper third....

Ingredients 3/4 cup finely chopped guanciale or pancetta (3 1/4 ounces) 1/4 cup extra-virgin olive oil, plus more for drizzling 3 cloves garlic, thinly sliced 1/2 teaspoon red-pepper flakes 1/2 teaspoon fennel seeds, crushed 3/4 cup dry vermouth 8 ounces cleaned squid bodies with tentacles, bodies cut into 1/4-inch-thick rings 2 pounds cockles, scrubbed well Coarse salt 1 pound linguine Preparation Cook guanciale in a large pot over medium heat until crisp, about 15 minutes....

Ingredients 4 medium baking potatoes 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper Olive-oil cooking spray Preparation Heat oven to 400 degrees. Place a heavy-duty baking sheet in the oven. Scrub and rinse potatoes well, and then cut them lengthwise into 1/2-inch-wide batons. Place potato batons in a medium bowl, and toss them with olive oil, salt, and pepper. When baking sheet is hot, about 15 minutes, remove from oven, and spray with olive-oil cooking spray....

Ingredients 2/3 cup matzo cake meal 1/3 cup potato starch 1/4 teaspoon salt 9 large eggs, separated 1 cup granulated sugar Juice and zest of 1/2 orange Juice and zest of 1/2 lemon Passover Powdered Sugar Preparation Heat oven to 325 degrees with rack in center. Whisk together matzo cake meal, potato starch, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and 3/4 cup granulated sugar until thick and pale yellow....

Ingredients 2 pounds portobello mushrooms, stems removed and reserved 12 ounces shiitake mushrooms, stems removed and reserved 1 1/2 cups dry white wine 1 ounce dried porcini mushrooms 8 sprigs fresh thyme 2 medium Yukon gold potatoes, peeled 12 medium shallots, peeled 6 cloves garlic, peeled 1 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1 pound thin asparagus, ends trimmed 1 tablespoon chopped fresh flat-leaf parsley...

Ingredients 1 pound russet or Yukon Gold potatoes, diced medium 1 medium white onion, diced medium 1/4 cup extra-virgin olive oil Coarse salt and ground pepper 1 medium red bell pepper, seeded and diced medium 2 tablespoons finely chopped fresh chives Preparation Preheat oven to 500 degrees, with rack in lower third. On a rimmed baking sheet, toss together potatoes, onion, and olive oil. Season with salt and pepper. Arrange vegetables in a single layer and roast until onion begins to soften, about 10 minutes....

Ingredients 10 to 12 small yellow fingerling potatoes (about 7 oz), cut in half lengthwise 4 medium carrots (about 9 oz), cut into 1-inch slices 4 teaspoons olive oil 1 teaspoon Kosher (coarse) salt 1/4 teaspoon pepper 10 medium Brussels sprouts (about 7 oz), ends trimmed, cut in half lengthwise 1 medium leek, rinsed well, cut in half lengthwise, then crosswise into 1/2-inch pieces (2 cups) 2 tablespoons water 1/3...

Ingredients 1 scallions, green parts only, coarsely chopped (about 1/3 cup) 1/3 cup coarsely chopped fresh flat-leaf parsley 1/2 cup extra-virgin olive oil Preparation In a food processor fitted with the metal blade, process scallions and parsley until fine. Add oil, and process until well combined. Related Video

Ingredients 1 bag (1 lb 4 oz) refrigerated southwest-style shredded hash brown potatoes 3 eggs, beaten 1 cup shredded Cheddar cheese (4 oz) 1/2 cup Original Bisquick™ mix 1/2 teaspoon garlic salt 1/4 cup vegetable oil 1 can (11 oz) whole kernel corn with red and green peppers, drained 1 can (15 oz) Progresso™ black beans, drained, rinsed 1/4 cup Old El Paso™ Thick ’n Chunky salsa Sour cream, if desired...

Ingredients 1 cup raw green pumpkin seeds 1 teaspoon chili powder 1/8 to 1/4 teaspoon cayenne pepper 1/2 teaspoon coarse salt 2 teaspoons fresh lime juice Preparation Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Related Video

Ingredients 2 packages (14 ounces each) firm tofu, sliced crosswise into 6 rectangles 3 tablespoons finely grated peeled fresh ginger 1/4 cup soy sauce 1 tablespoon rice vinegar 1 tablespoon sugar 2 teaspoons cornstarch 2 tablespoons vegetable oil 8 ounces fresh shiitake mushrooms, stemmed and caps sliced 1/4 inch thick (about 4 cups) 1 to 2 bunches watercress, stemmed (about 6 cups) Preparation Arrange tofu in a single layer on a baking sheet lined with paper towels....