Ingredients 1 ripe avocado, halved, seed removed 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard 3 tablespoons walnut oil or extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 bunch kale (8 ounces), stemmed and coarsely chopped 1 small red beet, peeled and thinly sliced 1 sweet, crisp apple, cored and cut into thin wedges 1/2 cup toasted walnuts, chopped Preparation Combine avocado, vinegar,mustard, and oil in a foodprocessor....
Ingredients 1 pouch Betty Crocker™ sugar cookie mix 1/2 cup butter or margarine, softened 1/4 cup Gold Medal™ all-purpose flour 1 teaspoon vanilla 1 egg 1/2 cup coarse white sparkling sugar 3/4 cup dulce de leche milk caramel spread (from 13.4-oz can) Preparation Heat oven to 375°F. In large bowl, stir cookie mix, butter, flour, vanilla and egg until soft dough forms. Shape dough into 1 1/2-inch balls; roll balls in sparkling sugar....
Ingredients 1 cup red wine 1 tablespoon honey 1 tablespoon extra-virgin olive oil 1/2 teaspoon fennel seeds 1 red cabbage, (about 3 pounds), halved lengthwise, cored, and thinly cut crosswise into 1/4-inch thick slices 2 teaspoons coarse salt Freshly ground black pepper Preparation In a large Dutch-oven, bring the wine, honey, oil, and fennel seeds to a boil over medium-high heat. Add the cabbage, and season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, until cabbage is soft but not mushy, about 1 hour....
Ingredients 1/2 cup grated reduced-fat Parmesan cheese topping 1 cup chopped zucchini 2/3 cup whole kernel sweet corn (from 15.25-oz can) 1 small tomato, chopped (1/2 cup) 1 medium onion, chopped (1/2 cup) 3/4 cup Bisquick Heart Smart® mix 1 cup fat-free (skim) milk 1/2 cup fat-free egg product or 4 egg whites 1/2 teaspoon salt 1/4 teaspoon pepper Preparation Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray....
Ingredients 1/4 cup extra-virgin olive oil, preferably Spanish 8 large garlic cloves, mashed to a paste with 1 teaspoon coarse salt 2 cups bite-size pieces stale crusty bread (4 ounces) 5 cups homemade or low-sodium store-bought chicken stock 1 bay leaf Coarse salt and freshly ground pepper 3 large eggs, beaten Flat-leaf parsley leaves, for garnish Preparation Heat oil in a large saucepan over medium-low heat until hot but not smoking....
Ingredients 1/4 avocado Coarse salt 2 slices seeded multigrain bread 3 ounces grilled boneless, skinless chicken breast 1/4 mango, sliced 1/4 small red onion, sliced 1/4 red bell pepper, sliced 4 to 5 dandelion greens Preparation Mash avocado and season with salt. Spread on bread. Top with chicken, mango, onion, pepper, and greens. Related Video
Ingredients 1/2 cup cold heavy cream 1 tablespoon sugar 1 pint ice cream Easy Fudge Sauce Easy Caramel Sauce 1/2 cup chopped salted peanuts Preparation In a large bowl, combine heavy cream and sugar and whisk until soft peaks form. Scoop ice cream into four bowls. Drizzle with 2 tablespoons fudge sauce and 1 tablespoon caramel sauce, sprinkle with peanuts, and serve with whipped cream. Related Video
Ingredients 3 cups kosher salt 6 lemons Preparation Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry. Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside....
Ingredients 12 ounces cremini mushrooms, or a mix of cremini and oyster mushrooms 2 tablespoons fresh lemon juice 2 tablespoons white-wine vinegar 3 tablespoons coarsely chopped fresh oregano 6 tablespoons extra-virgin olive oil 3/4 teaspoon coarse salt 1/8 teaspoon freshly ground pepper Preparation Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside. Whisk together lemon juice, vinegar, and oregano in a medium bowl....
Ingredients 3 cups cubed peeled eggplant (1/2 lb) 1 medium green bell pepper, chopped (1 cup) 1 medium zucchini or yellow summer squash, cut lengthwise in half, then sliced (1 cup) 1 small red onion, sliced 1/3 cup balsamic vinaigrette dressing 4 crusty Italian or French rolls, split horizontally 4 oz soft chèvre (goat) cheese with herbs* 1 large tomato, thinly sliced Preparation In large bowl, mix eggplant, bell pepper, zucchini and onion....
Ingredients 2 tablespoons olive oil, plus about 2 tablespoons for cooking the steaks 1 cup finely chopped onion 1 teaspoon minced garlic 1 cup chopped pitted Kalamata olives 1/4 cup finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh thyme 1/2 cup toasted pine nuts 1/4 cup dried currants 2 flank steaks, about 1 1/4 to 1 1/2 pounds each Coarse salt and freshly ground pepper Cherry Tomato Confit...
Ingredients 3 crushed whole-wheat matzos 1/2 cup coarsely chopped walnuts 1/4 cup safflower oil 2 tablespoons light-brown sugar 2 tablespoons honey 1/2 teaspoon coarse salt 1/2 cup chopped dried fruit Preparation Stir together matzos, walnuts, oil, sugar, honey, and salt. Spread evenly on a rimmed baking sheet. Bake at 300 degrees, stirring every 10 minutes, until toasted, 25 to 30 minutes. Let cool. Break into smaller pieces. Stir in dried fruit....
Ingredients 2 cups homemade or low-sodium canned chicken stock 2 poblano peppers 3 large tomatoes 6 ounces tomatillos, husks removed 1/4 cup olive oil 6 scallions, chopped 3 cloves garlic, minced 1 teaspoon fresh oregano, chopped 1 teaspoon ground cumin 1 teaspoon coarse salt Preparation Place the chicken stock in a small saucepan, and bring to a boil. Reduce to a simmer, and cook until reduced to 1 cup; set aside....
Ingredients 1 bulb garlic, unpeeled 2 teaspoons olive or vegetable oil 1 can (15.5 ounces) great northern beans, drained and 2 tablespoons liquid reserved 3 tablespoons lemon juice 1/2 teaspoon salt Chopped fresh parsley Pita bread wedges, crackers or raw vegetables, if desired Preparation Heat oven to 350°F. Cut 1/2-inch slice off top of garlic bulb. Drizzle oil over garlic bulb. Wrap garlic in foil. Bake 50 to 60 minutes or until garlic is soft when pierced with a knife; cool slightly....
Ingredients 1 1/2 pounds wild mushrooms, trimmed and brushed clean 4 tablespoons olive oil 2 tablespoons unsalted butter, melted Coarse salt and freshly ground pepper 1 to 2 tablespoons fresh thyme leaves Preparation Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, toss mushrooms with oil and butter. Season with salt and pepper, and sprinkle with thyme. Roast until golden and cooked through, about 40 minutes. Remove from oven; serve hot....
Ingredients 1/2 cup butter 2/3 cup Dutch-processed cocoa powder 1 1/4 cups sugar 3 eggs 2 teaspoons pure vanilla extract 1 cup Gold Medal™ Gluten Free Oat Flour 1/2 teaspoon gluten-free baking powder 1/2 teaspoon salt 1/2 cup semisweet chocolate chips 1 cup roasted, lightly salted peanuts 3 tablespoons gluten-free salted caramel topping 1/4 teaspoon flaky sea salt Preparation Heat oven to 350°F. Line 8x8-inch baking pan with foil, leaving 2-inch overhang on two sides, and spray with cooking spray....
Ingredients 6 cups hot-air-popped popcorn 2 cups fat-free pretzel sticks 1 cup tiny fish-shaped crackers 2 tablespoons butter or margarine, melted 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried basil leaves 1/2 teaspoon dried oregano leaves 1/8 teaspoon red pepper sauce Preparation Heat oven to 300°. Mix popcorn, pretzels and crackers in ungreased rectangular pan, 13x9x2 inches. Mix remaining ingredients; drizzle over popcorn mixture. Toss until evenly coated....
Ingredients Nonstick cooking spray 1 1/4 cups all-purpose flour (spooned and leveled) 1/4 cup unsweetened cocoa powder 3/4 teaspoon baking powder 1/2 teaspoon coarse salt 1/2 cup (1 stick) unsalted butter, cut into pieces 8 ounces bittersweet chocolate, chopped 1 cup sugar 3 large eggs, lightly beaten 1 cup walnut halves, coarsely chopped 1 cup semisweet chocolate chips (6 ounces) Preparation Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray....
Ingredients 1/2 package (16-ounce size) vanilla-flavored candy coating (almond bark) 24 large marshmallows 12 large pretzel rods 24 large gumdrops 24 miniature semisweet chocolate chips About 3 Betty Crocker™ Fruit Roll-Ups® (from 5-ounce package) Preparation Cover cookie sheet with foil or waxed paper. Melt candy coating as directed on package. Thread 2 marshmallows on each pretzel rod so marshmallows are at one end of pretzel. For hat brim, press gumdrop to flatten and attach to top of pretzel, using melted coating; press and hold brim about 5 seconds....
Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 1/3 cup butter or margarine, softened 1 egg 1 tablespoon Gold Medal™ all-purpose flour About 30 craft sticks (flat wooden sticks with round ends) About 30 each M&M’s® chocolate candies red, yellow and green Preparation Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms. On floured surface, roll dough about 1/4 inch thick....
