Ingredients 1 whole smoked ham (14 to 18 pounds), bone in and rind on 1 cup apple cider 1/4 cup yellow mustard seeds 2 tablespoons whole cardamom pods 1 tablespoon whole fennel seeds 2 teaspoons ground cinnamon 1 tablespoon ground ginger 3/4 cup prepared mustard 1 cup plus 2 tablespoons light-brown sugar 3/4 cup dark-brown sugar 3 tablespoons light corn syrup 2 tablespoons unsulfured molasses 2 to 3 tablespoons whole cloves...
Ingredients 1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix 1/2 cup yellow cornmeal 3/4 cup water 1/2 cup butter, melted 2 teaspoons gluten-free vanilla 3 eggs, beaten 2 teaspoons grated orange peel 1 1/2 cups fresh or frozen (do not thaw) blueberries 1 tablespoon sugar Preparation Heat oven to 375°F. Place paper baking cups in each of 18 regular-size muffin cups. In large bowl, mix cake mix, cornmeal, water, butter, vanilla, eggs and orange peel just until dry ingredients are moistened....
Ingredients 1/2 cup olive oil 1/4 cup lemon juice 2 tablespoons herbes de Provence 1/4 teaspoon salt 1/8 teaspoon pepper 6 boneless skinless chicken breast halves Preparation In 1-gallon resealable food storage plastic bag, combine all ingredients; seal bag and shake to coat. Refrigerate 30 to 60 minutes. Meanwhile, heat grill. Remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals....
Ingredients 2 cups sugar 2/3 cup light corn syrup 1/4 cup water 10 drops orange food coloring 8 drops pure orange oil 10 lollipop sticks Assorted candies, for decorating Preparation Line three baking sheets with Silpats (nonstick baking mats), or grease them generously with vegetable oil. Prepare an ice-water bath. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan, and place over medium-high heat. Stir continuously to dissolve sugar....
Ingredients 1 tablespoon vegetable oil 1 lb boneless skinless chicken breasts, cut into bite-size pieces 1 medium onion, chopped (1/2 cup) 1 cup frozen chopped broccoli, thawed and drained 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup shredded Cheddar cheese (4 oz) 1/2 cup Original Bisquick™ mix 1/2 cup milk 2 eggs Preparation Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat....
Ingredients 1 medium eggplant, sliced crosswise, 1/4 inch thick Coarse salt and freshly ground black pepper 8 tablespoons extra-virgin olive oil 1/2 small onion, finely chopped (about 1/2 cup) 3 cloves garlic, minced 1 can (28 ounces) whole tomatoes, pulsed finely in food processor 1 tablespoon chopped fresh oregano 1 1/2 cups whole-wheat breadcrumbs 2 teaspoons nutritional yeast 8 ounces All-Purpose Seitan, drained and thinly sliced 1/2 cup non-dairy creamer or non-dairy milk...
Ingredients 8 cups Rice Chex™ cereal (gluten free) 1/2 cup salted soy nuts (roasted soybeans) 3 tablespoons olive or canola oil 3 tablespoons balsamic vinegar 2 teaspoons garlic powder 2 teaspoons Italian seasoning 1 bag (3 oz) gluten free fat-free butter-flavor microwave popcorn, popped 1/3 cup shredded or grated Parmesan cheese Preparation Heat oven to 300°F. In large bowl, mix cereal and soy nuts. In small bowl, mix oil, vinegar, garlic powder and Italian seasoning....
Ingredients 6 large eggs 2 tablespoons mayonnaise 1/2 celery stalk, finely chopped (1/3 cup), plus 12 leaves for serving 1 teaspoon Old Bay Seasoning 1/2 teaspoon spicy brown mustard 2 to 3 tablespoons milk Ground pepper Preparation In a large pot, cover eggs with cold water by 2 inches and bring to a boil over high. Boil 1 minute, remove from heat, cover, and let sit 10 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle....
Ingredients 2 cups pine nuts 1 cup confectioners' sugar 1/4 cup almond paste 1 teaspoon pure vanilla extract 1 large egg 1/2 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt Preparation Preheat oven to 350 degrees. Process 3/4 cup pine nuts, the sugar, almond paste, and vanilla in a food processor until fine crumbs form. Add egg; pulse to combine. Add flour, baking powder, and salt; process just until dough comes together....
Ingredients 4 bone-in pork rib chops, about 3/4 inch thick 1/2 teaspoon garlic pepper 1/3 cup all-fruit raspberry spread 1 tablespoon water 1 tablespoon raspberry-flavored vinegar 1 large or 2 small chipotle chiles in adobo sauce, finely chopped (from 7-oz can) 1 package (8.8 oz) quick-cooking (ready in 90 seconds) whole-grain brown rice 1/4 teaspoon gluten-free salt-free garlic herb blend 1/2 teaspoon lemon peel 1 tablespoon chopped fresh cilantro Preparation Sprinkle pork with garlic pepper....
Ingredients 1 pound medium carrots, peeled and halved lengthwise 6 small garlic cloves, skin on 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground black pepper 1 lemon, cut into wedges Preparation Heat oven to 425 degrees. Arrange carrots and garlic on a rimmed baking sheet. Drizzle with oiland season with salt and pepper. Roast, rotating pan once, until caramelized and tender, 30 to 35 minutes. Squeeze with lemon before serving....
Ingredients One 1-pound block extra-firm tofu 3 tablespoons low-sodium soy sauce 2 tablespoons toasted sesame oil 1/2 teaspoon chili paste or Tabasco (optional) 3 tablespoons freshly squeezed lime juice 1 tablespoon grated ginger 2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces 1 teaspoon sesame seeds, lightly toasted 1/4 teaspoon crushed red-pepper flakes 6 cloves garlic, thinly sliced Preparation Cut tofu in half lengthwise, then cut each piece across into 6 slices....
Ingredients 6 slices bacon 1 1/2 lb fresh Brussels sprouts, trimmed, thinly sliced 2 shallots, thinly sliced 1/3 cup vegetable or chicken broth 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon salt 1 can (2.8 oz) French-fried onions Preparation In 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve drippings in skillet. Cook Brussels sprouts and shallots in drippings 8 minutes over medium heat, stirring frequently, until lightly browned and tender....
Ingredients 2 1/4 teaspoons dry active yeast (1/4 ounce) 1/4 teaspoon coarse salt 2 teaspoons sugar 1 cup warm water 3 cups all-purpose flour, plus more for surface 1/8 teaspoon cayenne pepper 2 tablespoons unsalted butter, softened Vegetable oil, for baking sheets 3 tablespoons baking soda 1 tablespoon pretzel salt Assorted mustards, for serving Preparation Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves....
Ingredients 3 pounds small or medium Brussels sprouts, trimmed Coarse salt and freshly ground pepper 3 tablespoons unsalted butter, softened 2 tablespoons finely chopped fresh chives Preparation Fit a large pot with a steamer insert; fill with water to bottom of insert. Cover, and bring to a boil. Add Brussels sprouts, and season with salt; steam, tossing halfway through, until bright green and just tender, 6 to 8 minutes. Transfer to a bowl....
Ingredients 1/2 cup hazelnut spread with cocoa 1/2 cup powdered sugar 1/4 cup chopped hazelnuts (filberts) 1 cup granulated sugar 1/2 cup hazelnut spread with cocoa 1/2 cup butter or margarine, softened 1 egg 1 1/2 cups Gold Medal™ all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Additional granulated sugar 1 cup dark chocolate chips 2 teaspoons shortening 6 teaspoons finely chopped hazelnuts, if desired...
Ingredients 1/4 cup green olives, pitted 4 hard-boiled eggs, peeled 5 tablespoons mayonnaise 1 three-ounce can solid white tuna in oil, drained and broken into small pieces 2 tablespoons capers, drained and chopped 1 tablespoon chopped fresh tarragon leaves, plus more for garnish Salt and freshly ground black pepper Quick Crostini Preparation Finely chop half the olives; set aside. Thinly slice the remaining olives; set aside. Remove yolks from eggs; set aside....
Ingredients 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1 large red apple, peeled, cut into 1/4-inch cubes 4 oz Gruyère cheese, cut into 1/4-inch cubes 3 tablespoons butter 2 shallots, finely chopped 3 tablespoons chopped pistachio nuts 2 tablespoons chopped sweetened dried cranberries 1 teaspoon chopped fresh thyme leaves Preparation Heat oven to 400°F. Unroll pie crusts; roll each crust into 12-inch round....
Ingredients 4 whole heads garlic Extra-virgin olive oil 4 (about 2 1/4 pounds) Idaho baking potatoes Salt and freshly ground black pepper Preparation Using a sharp knife, score each head of garlic 1 inch from top, and peel away top inch of skin. Scrub the potatoes well, dry them, and prick each several times with a fork. Heat oven to 425 degrees. Rub heads of garlic lightly with olive oil, and wrap them loosely in aluminum foil....
Ingredients 1 1/2 cups barbecue-flavored potato chips (1 1/4 oz) 1/2 cup Original Bisquick™ mix 1 egg, beaten 2 tablespoons barbecue sauce 6 pork boneless loin chops, 1/2 inch thick (about 1 1/2 lb) 1 tablespoon vegetable oil 3/4 cup barbecue sauce Preparation Place potato chips in 1-gallon resealable plastic food-storage bag; crush with rolling pin. Add Bisquick mix to chips; mix well. In small shallow dish, mix egg and 2 tablespoons barbecue sauce....
