Ingredients 1 can (10 oz) Old El Paso™ red enchilada sauce 1 tablespoon vegetable oil 1 green bell pepper, cut into strips 1 medium onion, sliced 1 cup sliced fresh baby portabella mushrooms (3 oz) 1 package (1 oz) Old El Paso™ fajita seasoning mix 2 cups shredded deli rotisserie chicken (from 2-lb chicken) 2 cups shredded Mexican cheese blend (8 oz) 3/4 cup refrigerated white cheese dip 1 package (8....
Ingredients 1 package (10 ounces) couscous 1 tablespoon olive or vegetable oil 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces 2 large tomatoes, chopped (2 cups) 1 small red bell pepper, chopped (1/2 cup) 8 medium green onions, chopped (1/2 cup) 1 clove garlic, finely chopped 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves 1 teaspoon paprika 1 can (15 ounces) Progresso™ garbanzo beans, rinsed and drained...
Ingredients 16 chocolate chip cookies (3 inches; baked until crisp), finely ground (2 cups) 2 tablespoons unsalted butter, melted 1 cup heavy cream 8 ounces semisweet chocolate, chopped (1 1/3 cups) 1 large egg 1/4 cup whole milk 1 tablespoon unsalted butter Creme fraiche, for serving Preparation Preheat oven to 350 degrees. Make the crust: Stir together cookie crumbs and melted butter. Press into bottom and up sides of a 9 1/2-inch fluted tart pan with a removable bottom....
Ingredients 2 cups Gold Medal™ all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1 cup butter, softened 3/4 cup powdered sugar 2 teaspoons vanilla 1/4 teaspoon coconut extract 1 cup coconut, toasted 1/2 cup finely chopped macadamia nuts Preparation In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth....
Ingredients 1 green-tea bag 1/3 cup coffee-fruit drink (such as Kona or Bai brands) 1 teaspoon grated orange zest Cinnamon sticks 1 teaspoon honey 3 basil leaves Preparation In a large mug, add a green tea bag to 6 oz. boiling water. Add coffee-fruit drink and orange zest. Use cinnamon sticks to stir in honey. Tear basil leaves and add to tea. Steep, covered, for 5 minutes. Remove tea bag. Serve hot....
Ingredients 2/3 cup coarse salt 2 tablespoons sugar 1 tablespoon black peppercorns 1 tablespoon coriander seeds 2 sprigs oregano 1 bay leaf 1 1/2 pounds boneless pork loin Vegetable oil, for grill Preparation In a large bowl or plastic bag, combine 4 cups water, salt, sugar, peppercorns, coriander, oregano, and bay leaf and stir until sugar and salt dissolve. Add pork and refrigerate at least 1 hour (or up to 8 hours)....
Ingredients 2 cups shredded Cheddar cheese (8 oz) 1 cup Old El Paso™ Thick ’n Chunky salsa (any variety) 1/2 cup finely chopped onion 1/2 cup sour cream 1 can (10 3/4 oz) condensed Cheddar cheese soup 1/2 teaspoon pepper 1 bag (24 oz) frozen hash brown potatoes (about 8 cups), thawed 1/2 cup unseasoned dry bread crumbs 1/4 cup butter or margarine, melted Preparation Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish or pan....
Ingredients 1 package (10 ounces) dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups) 3 tablespoons sugar 1 tablespoon fresh lemon juice Preparation In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes....
Ingredients 1 small chicken (about 2 1/2 pounds), cut into pieces Coarse salt and freshly ground pepper 1 tablespoon plus 1 teaspoon olive oil 2 heads garlic (at least 16 cloves), smashed and peeled 10 ounces cremini mushrooms, cleaned, trimmed, and halved 1/2 cup white wine 1/2 cup green olives (preferably picholine), pitted or left whole 1/3 cup chicken stock Preparation Heat a large straight-sided skillet (about 12 inches) over medium-high heat....
Ingredients 9 carrots (1 1/2 pounds) 1 tablespoon sugar 2 tablespoons butter 1/2 teaspoon salt Pepper Preparation Quarter and cut carrots into 2-inch lengths. In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes. Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper. Related Video
Ingredients 4 live lobsters, 1 to 2 pounds each Unsalted butter, melted (optional) Lemon wedges Preparation Kill lobsters by plunging them headfirst into salted boiling water and cooking for 1 minute. Remove, and drain. Place lobsters on a medium-hot grill. Cook for 8 to 10 minutes, turning occasionally to avoid burning the shells. Crack a claw to see if it is fully cooked (the meat should be opaque). If not, detach claws, and return to grill for a few minutes more....
Ingredients 2 beef rib-eye steaks, 1 1/2 inches thick (about 2 pounds) 1/4 cup basil pesto 2 tablespoons finely shredded Parmesan cheese 1 tablespoon olive or vegetable oil Preparation Heat coals or gas grill for direct heat. Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side). Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef....
Ingredients 1/2 cup blanched hazelnuts 1/2 cup (1 stick) unsalted butter, softened 1/2 cup sugar 1 1/2 cups all-purpose flour 1/2 teaspoon coarse salt Preparation Preheat oven to 375 degrees. Place hazelnuts on a baking sheet and toast until golden and fragrant, 10 to 15 minutes. Remove from oven and let cool completely. Reduce oven temperature to 350 degrees. Pulse in a food processor until just finely ground (do not grind into a paste)....
Ingredients 1 1/4 cups Gold Medal™ all-purpose flour 1/2 cup butter or margarine, softened 3 tablespoons packed brown sugar 1 egg 1/2 cup lemon curd (from about 10-oz jar) 1 package (8 oz) cream cheese, softened 2 cups berries or sliced fruits Preparation Heat oven to 400°F. In small bowl, mix all crust ingredients until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9x1-inch tart pan, using floured fingers....
Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box 1 jar (10 to 12 oz) lemon curd 1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting 1/4 cup Betty Crocker™ yellow candy sprinkles 1/4 cup Betty Crocker™ white candy sprinkles Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes....
Ingredients 8 lemons Lemon Oil 1 medium red onion, diced 6 tablespoons sugar 4 ounces nicoise or Gaeta olives, pitted and chopped 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 1/2 cup loosely packed fresh cilantro, coarsely chopped Preparation Trim away peel and white pith from lemons. Working over a bowl to catch the juices, slice between sections and membranes of lemon; remove segments whole. Place each segment in bowl as completed....
Ingredients 3 cups whipping cream 1 cup cold dark beer 1 cup packed brown sugar 1 tablespoon vanilla 1 cup beer nuts Preparation In chilled large bowl, stir whipping cream, beer, brown sugar and vanilla until sugar is dissolved. Pour mixture into 1-quart ice-cream freezer. Freeze according to manufacturer’s directions, 20 to 25 minutes. At this point, the ice cream will be soft. Fold nuts into ice cream mixture. Transfer to 1 1/2-quart freezer container with lid; cover....
Ingredients 1 box Betty Crocker™ Super Moist™ vanilla cake mix Water, vegetable oil and eggs called for on cake mix box 1 cup grape jelly 1/2 cup butter or margarine, softened 3/4 cup peanut butter 1 cup powdered sugar 1/2 cup honey-roasted peanuts Preparation Heat oven to 350°F. Grease bottoms only of 2 (13x9-inch) pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs....
Ingredients 2 cups all-purpose flour, plus more for dusting 1/2 teaspoon baking powder 3/4 cup pecan halves, toasted 2 tablespoons confectioners' sugar, plus more for sprinkling 1/8 teaspoon salt 1/8 teaspoon ground cinnamon 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1/4 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1/2 cup cherry jam, strained Preparation Sift flour and baking powder into a bowl; set aside....
Ingredients 1 lb lean (at last 80%) ground beef 1/2 cup Progresso™ Italian style bread crumbs 1 teaspoon dried basil leaves 3/4 teaspoon salt 1/2 teaspoon garlic powder 12 slices pepperoni, finely chopped 1 egg, slightly beaten 16 fresh mozzarella cheese balls (1 inch) 4 hoagie buns 1 cup marinara sauce, heated Fresh basil leaves Preparation Heat oven to 400°F. Line 15x10x1-inch pan with foil. In large bowl, mix beef, 1/4 cup of the bread crumbs, the dried basil, salt, garlic powder, pepperoni and egg just until blended....
