Ingredients Heavy-duty plastic slow cooker liner 5 1/4 cups Progresso™ chicken broth (from two 32-oz cartons) 2 cups shredded Italian cheese blend (8 oz) 1 1/2 cups yellow cornmeal 1 teaspoon dried basil leaves, crushed 3/4 teaspoon salt 2 jars (6 oz each) Progresso™ marinated artichoke hearts, drained, coarsely chopped 1 can (12 oz) evaporated milk 3 cloves garlic, finely chopped 1 cup roasted red bell peppers (from 7-oz jar), drained, chopped...
Ingredients 1 pound lean (at least 80%) ground beef 1 jar (16 ounces) Old El Paso™ Thick ’n Chunky salsa 1 can (11 ounces) whole kernel corn, drained 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 cup Original Bisquick™ mix 3 eggs Preparation Heat oven to 400°F. Cook beef in 10-inch ovenproof skillet over medium-high heat 5 to 8 minutes, stirring occasionally, until brown; drain. Stir in salsa and corn; heat over medium-high heat until hot....
Ingredients 2 packages (10 ounces each) frozen sweetened strawberries, thawed and undrained 1 package (1 3/4 ounces) powdered fruit pectin 1 tablespoon grated orange peel 1/2 cup orange juice 3 1/2 cups sugar Preparation In 3-quart saucepan, mix strawberries, pectin, orange peel and orange juice until pectin is dissolved. Heat to rolling boil over high heat, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Quickly skim off foam....
Ingredients 2 1/2 cups sugar 10 large egg whites 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces 2 teaspoons pure vanilla extract Preparation Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth....
Ingredients 8 large egg whites, at room temperature 2 cups sugar 2 pinches cream of tartar 1 teaspoon pure vanilla extract Preparation Fill medium saucepan one quarter full with water. Set the saucepan over medium heat and bring water to a simmer. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes....
Ingredients 2 teaspoons oil 1/2 green bell pepper, cut into thin strips 1/2 small onion, cut into thin strips 1/2 lb boneless beef sirloin steak, cut into 1x1/4-inch strips 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons barbecue sauce 2 slices (1 oz each) provolone cheese, cut in half 2 cups Original Bisquick™ mix 1/2 cup boiling water 2 tablespoons milk 1 egg, beaten Preparation In 10-inch skillet, heat oil over medium-high heat....
Ingredients 2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long) 1 large onion, chopped (about 2 cups) 1 pound white mushrooms, trimmed and halved (or quartered, if large) Coarse salt and ground pepper 2 tablespoons cornstarch 1/2 cup reduced-fat sour cream 2 tablespoons Dijon mustard Cooked thin egg noodles, for serving Chopped fresh dill, for garnish (optional) Preparation In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper....
Ingredients 2 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat 1 cup fresh orange juice 1/4 cup Triple Sec or other orange liqueur 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 4 heads Belgian endive, (1 1/4 pounds) 1 orange, peel and pith removed, sliced into 1/4-inch-thick rounds Preparation Combine stock, orange juice, liqueur, salt, and pepper in a large, shallow, nonreactive saucepan. Bring to a boil, and add endive....
Ingredients 1 tablespoon finely grated fresh ginger 1/2 cup heavy cream 1 tablespoon granulated sugar 8 apricots (about 1 pound), halved and pitted 4 teaspoons light-brown sugar 1 tablespoon unsalted butter 1/8 teaspoon ground cardamom Preparation Heat broiler to high, with rack set 4 inches from heat. Squeeze juice from grated ginger into a large bowl (you should get about 1 teaspoon juice); discard pulp. Add cream and granulated sugar. Whip until soft peaks form; refrigerate....
Ingredients 1 container (15 ounces) part-skim ricotta 1/3 cup sugar 2 teaspoons instant espresso powder 4 crisp amaretti cookies Preparation In a food processor, puree ricotta, sugar, and espresso powder until very smooth, scraping down sides of bowl as needed, 1 to 2 minutes. Dividing evenly, spoon mixture into four glasses or serving dishes. Refrigerate, covered, until ready to serve, at least 30 minutes and up to 1 day. Just before serving, crumble cookies over parfaits....
Ingredients 4 ripe Bartlett pears, peeled, chopped (about 3 cups) 1 tablespoon granulated sugar 3 cups Gold Medal™ all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 3 eggs 2 1/4 cups granulated sugar 1 1/4 cups vegetable oil 3 teaspoons vanilla 1 1/2 cups coarsely chopped pecans 1/4 cup butter or margarine, softened 1/4 cup packed light brown sugar 1/4 cup whipping cream Preparation Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour....
Ingredients 1 cup sugar 2 tablespoons light corn syrup 1/2 cup heavy cream 1 teaspoon fleur de sel 1/4 cup sour cream Preparation Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes. Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes....
Ingredients 6 tablespoons unsalted butter, plus more for pan 6 ounces coarsely chopped good-quality semisweet chocolate 1/4 cup unsweetened cocoa powder (not Dutch-process) 3/4 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup sugar 2 large eggs 2 teaspoons pure vanilla extract Preparation Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside....
Ingredients 1 box Betty Crocker™ white angel food cake mix 1 can (8 oz) unsweetened crushed pineapple 8 oz Cool Whip fat-free frozen whipped topping, thawed 1/2 cup (2 oz) toasted coconut Preparation Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray. In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish. Bake 20 minutes or until toothpick inserted in center comes out almost clean....
Ingredients 1 1/2 cups Basic Chicken Stock 1 tablespoon unsalted butter 1/4 cup minced onion 1 small dried bay leaf 1/2 teaspoon coarse salt 1 cup long-grain white rice Preparation Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan. Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes....
Ingredients 1 box Betty Crocker™ fudge brownie mix 1/4 cup water 2/3 cup vegetable oil 2 eggs 1/2 gallon (8 cups) chocolate chip mint ice cream, slightly softened 1/4 cup half-and-half 38 thin rectangular crème de menthe chocolate candies, unwrapped Preparation Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened....
Ingredients 1 batch Chocolate Dough (or 1/2 batch Chocolate Dough + 1/2 batch Basic Vanilla Cookie Dough, marbleized; see Cook’s Note) 3/4 cup crushed peppermints (optional) Ganache Preparation Roll dough into 1-inch balls, then roll in crushed candies, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart. Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes....
Ingredients 1 lb extra-lean (at least 90%) ground beef 1 can (14.5 oz) stewed tomatoes, undrained 1 medium celery stalk, sliced (1/2 cup) 1/2 cup uncooked orzo or rosamarina pasta 1/2 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 1/2 cup Yoplait® Fat Free plain yogurt (from 2-lb container) Preparation In 10-inch nonstick skillet, cook beef over medium-high heat about 6 minutes, stirring frequently, until brown; drain. Stir in remaining ingredients except yogurt....
Ingredients 8 chicken cutlets, or 4 boneless, skinless chicken breasts, halved horizontally (about 1 1/2 pounds total) 3 tablespoons fresh lemon juice 1/4 cup olive oil 2 garlic cloves, crushed 3 yellow squash (1 1/2 pounds), halved lengthwise 3 medium tomatoes, halved Salt and fresh ground pepper 1/2 cup lightly packed fresh basil, torn into small pieces, plus more for garnish Preparation Heat grill or grill pan to medium-high. Place chicken in a shallow nonreactive dish, and toss with lemon juice, 2 tablespoons oil, and 1 garlic clove....
Ingredients 2 whole boneless and skinless chicken breasts (about 1 1/3 pounds), halved 1 cup homemade or low-sodium canned chicken stock, skimmed of fat 2 slices whole-wheat bread 4 teaspoons Dijon mustard 1 tablespoon extra-virgin olive oil 4 leeks, white and light-green parts, washed well and sliced into 1/4-inch rounds 1 tablespoon finely chopped fresh rosemary 1 tablespoon plus 1 teaspoon fresh thyme leaves 1 teaspoon coarse salt 1 teaspoon freshly ground pepper...
