Ingredients 4 medium baking potatoes Cooking spray 1 cup Old El Paso™ refried beans (from 16-oz can) 1 cup shredded Cheddar cheese (4 oz) 1 cup sour cream 3 medium green onions, thinly sliced Preparation Heat oven to 425°F. Pierce potatoes with fork. Bake about 1 hour or until tender. Cool 30 minutes. Cut each potato lengthwise in half; carefully scoop out potato pulp, leaving 1/4-inch shells. (Save potato pulp for another use....
Ingredients 1 (8 to 10-oz.) pkg. frozen breaded or battered fish fillets 1/4 teaspoon chili powder 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count) 1 medium avocado 1 pint (2 cups) creamy coleslaw (from deli) 1/2 cup Old El Paso™ Thick ’n Chunky salsa Preparation Heat oven as directed on fish fillet package. Place fish fillets on ungreased cookie sheet; sprinkle with chili powder. Bake as directed....
Ingredients 1 cup all-purpose flour, plus more for dusting 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 teaspoon freshly grated lemon zest Pinch of cayenne pepper 2 tablespoons chopped fresh thyme 3 tablespoons sesame seeds, unhulled 2 tablespoons unsalted butter, cut in pieces 1 large egg white, lightly beaten Coarse salt for sprinkling Preparation Preheat oven to 350 degrees. In the bowl of a food processor, pulse flour, salt, black pepper, lemon zest, cayenne, thyme, and 2 tablespoons sesame seeds....
Ingredients 1 pound haricots verts, stem ends removed Kosher salt 3 tablespoons fresh lemon juice Preparation Prepare a large bowl of ice water and set aside. Bring a 4-quart pot of lightly salted water to a rolling boil. Add the haricots verts and blanch until vibrant, about 5 minutes. Drain in a colander, then submerge in the bowl of ice water. Drain and arrange in a serving bowl. Add salt and lemon juice, toss, and serve family style....
Ingredients 3 teaspoons extra-virgin olive oil 1 1/4 pounds skirt steak, cut into 4 pieces and patted dry Coarse salt and ground pepper 3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces 2 small garlic cloves, thinly sliced 8 ounces grape tomatoes 1 can (15.5 ounces) cannellini beans, rinsed and drained 1 tablespoon plus 2 teaspoons red-wine vinegar Handful fresh basil leaves, torn Preparation In a large skillet, heat 1 teaspoon oil over medium-high....
Ingredients 1/4 cup Gold Medal™ all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 1 3/4 lb thin-sliced chicken breasts 1 can (18 oz) Progresso™ Soup Creamy Mushroom 1/4 cup cream sherry wine 8 oz sliced fresh mushrooms 1 clove garlic, finely chopped 4 slices Muenster cheese 2 tablespoons chopped fresh parsley Preparation In shallow dish, stir together flour, salt and pepper. Coat chicken in flour mixture; place in 6-quart slow cooker....
Ingredients 6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for mold 3 cups all-purpose flour 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon ground cloves 2 cups sugar 1 tablespoon finely grated orange zest 6 large eggs 1/2 cup unsulfured molasses 3 ounces unsweetened chocolate, melted and cooled slightly...
Ingredients 1 tablespoon packed brown sugar 2 tablespoons creamy peanut butter 2 tablespoons rice vinegar or cider vinegar 1 tablespoon fish sauce 1/8 teaspoon ground red pepper (cayenne) 4 spinach-flavored flour tortillas (8 to 10 inch) 2 cans (10 oz each) chunk light chicken, drained 1 1/2 cups coleslaw mix (from 16-oz bag) 1/2 cup chopped seeded cucumber 1/2 cup chopped fresh cilantro 1/4 cup coarsely chopped dry-roasted peanuts Preparation In small bowl, mix all dressing ingredients with wire whisk until smooth....
Ingredients 3 cans (14 1/2 ounces each) reduced-sodium chicken broth 1 dried bay leaf 1 small head escarole, trimmed and cut into 1 1/2-inch pieces 1 pound cheese tortellini Coarse salt and ground pepper Preparation Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil. Add escarole; cook, stirring constantly, until wilted, about 15 seconds. Add tortellini; cook until they float to the top, 4 to 5 minutes....
Ingredients 1 1/2 cups Gold Medal™ all-purpose flour 1 cup granulated sugar 1/2 teaspoon ground cinnamon 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup mashed ripe bananas (2 medium) 1 cup shredded zucchini (1 medium) 1 egg 1/2 cup vegetable oil 1 teaspoon vanilla 4 oz cream cheese, softened 4 tablespoons unsalted butter, softened 2 cups powdered sugar, sifted 1 tablespoon milk 1 teaspoon vanilla...
Ingredients 1 box (7.75 oz) Betty Crocker™ Suddenly Salad® classic salad mix 2 tablespoons finely chopped sun-dried tomatoes in oil (from 7-oz jar) 3 tablespoons oil from sun-dried tomatoes 1/4 cup water 1/4 teaspoon cracked black pepper 1/4 teaspoon crushed red pepper flakes 2 oz Asiago cheese, cut into 1/4-inch cubes (1/2 cup) 3 tablespoons chopped fresh parsley 2 tablespoons finely chopped red onion 1 plum (Roma) tomato, seeded, diced...
Ingredients 2 cups shredded Cheddar cheese (8 oz) 8 slices white or whole wheat bread 1 small onion, chopped (1/3 cup) 8 slices bacon, crisply cooked 1 medium tomato, thinly sliced 1 medium avocado, pitted, peeled and thinly sliced 1/3 cup butter, softened Preparation Place 1/4 cup cheese on each of 4 bread slices. Divide onion, bacon, tomato and avocado evenly onto bread slices. Top with remaining cheese and bread slices....
Ingredients 3/4 cup whole-wheat flour 3/4 cup all-purpose flour 1/2 cup plus 2 tablespoons toasted wheat germ 2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup plus 1 tablespoon brown sugar 3/4 cup 2% milk 1/4 cup vegetable oil 2 eggs, lightly beaten 1 teaspoon vanilla extract 1 1/2 cups blueberries 1/4 cup rolled oats Preparation Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together whole-wheat flour, all-purpose flour, 1/2 cup toasted wheat germ, baking powder, salt, and 2/3 cup brown sugar....
Ingredients 3 tablespoons butter or margarine, softened 1 1/4 cups Original Bisquick™ mix 1/3 cup sugar 5 egg yolks 1/4 cup sugar 1 1/4 cups whipping (heavy) cream 1 tablespoon plus 1 teaspoon brandy or 1 1/2 teaspoons brandy extract 1/3 cup sugar Preparation Heat oven to 350°. Cut butter into Bisquick mix and 1/3 cup sugar in medium bowl, using pastry blender or crisscrossing 2 knives, until well mixed. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches....
Ingredients 2 cups all-purpose flour (spooned and leveled) 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups low-fat buttermilk 1/2 cup (1 stick) unsalted butter, melted 2 large eggs Vegetable oil, for waffle iron Maple-Walnut Sauce Blueberry Sauce Banana-Caramel Sauce Berries-and-Cream Topping Preparation Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside....
Ingredients 2 boneless skinless chicken breasts (about 1/2 to 2/3 lb) 3/4 cup Country® Corn Flakes cereal 1/4 cup Bisquick Heart Smart® mix 1 teaspoon Cajun seasoning 1/4 cup water 1 tablespoon margarine or butter Preparation Flatten each chicken breast half to 1/4-inch thickness between sheets of waxed paper or plastic wrap. Crush cereal. In shallow dish, stir together cereal, Bisquick® mix and Cajun seasoning. Place water in another shallow dish....
Ingredients 2 cups Original Bisquick™ mix 1 egg 1 1/3 cups milk 1/2 cup shredded Parmesan cheese (2 oz) 2 tablespoons vegetable oil 1 teaspoon salt 1/2 cup tomato jam, if desired 8 oz fresh mozzarella cheese, sliced 6 to 8 small plum (Roma) tomatoes, sliced Fresh basil leaves Preparation Heat waffle maker; grease with vegetable oil or shortening. In large bowl, stir together Bisquick mix, egg, milk, Parmesan cheese, 2 tablespoons oil and the salt until smooth....
Ingredients 1/4 cup (1/2 stick) unsalted butter, plus more for dish 2 heads Belgian endive, cut lengthwise into sixths 1 cup fregola Sarda (semolina pasta) or Israeli (large pearl) couscous 2 large heads cauliflower (about 2 pounds), cut into florets 1/4 cup all-purpose flour 3 cups milk 2 tablespoons finely chopped fresh marjoram or oregano 1 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 3 cups finely grated (about 10 ounces) Gruyere cheese...
Ingredients 2 packages (12 ounces) extra-firm silken tofu, liquid drained 1/4 cup mirin (rice wine), or sake 3 tablespoons natural soy sauce 1 tablespoon fresh ginger juice 1/2 teaspoon wasabi powder Fresh cilantro, leaves whole Crushed red pepper flakes Cucumber, diced Ginger, grated Nori, toasted, cut into 1-inch-by-1/2-inch strips Pea tendrils, torn into bite-size pieces Radishes, sliced, cut into thin strips Red chile peppers, thinly sliced Scallion greens, thinly sliced...
Ingredients 1 pound ground beef 2 large onions, chopped (2 cups) 2 cans (14.5 oz each) Muir Glen™ whole tomatoes, undrained 2 cans (15 oz each) Progresso™ dark red kidney beans, undrained 2 cans (8 oz each) tomato sauce 2 tablespoons chili powder 1 package (7 oz) spaghetti 1 1/4 cups shredded Cheddar cheese (5 oz) Preparation Cook beef and about 1 1/2 cups of the onion in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain....
