Ingredients 4 ripe Bosc or Anjou pears 2 tablespoons unsalted butter 6 tablespoons sugar 1 vanilla bean, split lengthwise 1/3 cup brandy 1/2 pound pecorino cheese Preparation Preheat the oven to 350 degrees. Halve and peel the pears, and carefully remove the seeds and core. Melt the butter in a large cast-iron skillet over medium heat. Arrange the pears, cut side down, in the skillet so they just touch one another....
Ingredients 4 pieces (3 to 4 ounces each) boneless, skinless salmon Olive oil Coarse salt and freshly ground pepper 4 fig leaves 1/2 pound kale, torn into small pieces Preparation Preheat oven to 350 degrees. Drizzle salmon with olive oil and season with salt and pepper. Wrap each piece of salmon in a fig leaf and place on a baking sheet. Transfer to oven and bake until cooked through, 10 to 12 minutes....
Ingredients 2 limes 1/4 cup sugar 1/8 teaspoon salt 1 Granny Smith apple 1 mango 1 medium papaya Preparation Grate zest from limes. Squeeze 2 teaspoons juice from one of the zested limes into a bowl. Process lime zest, sugar, and salt in a food processor until zest is coarsely ground. Core apple, then cut in half and slice thinly. Add to lime juice, and toss. Peel mango; cut flesh away from pit, and slice thinly....
Ingredients 2 pounds ground pork 1 medium yellow onion, finely chopped (about 3/4 cup) 1 1/2 teaspoons ground cumin 1 1/2 teaspoons hot smoked paprika 5 tablespoons plain dried breadcrumbs 2 large eggs, lightly beaten 3 tablespoons chopped fresh parsley Coarse salt and ground pepper 3 tablespoons extra-virgin olive oil 1 can (28 ounces) diced tomatoes Rustic bread (optional), for serving Preparation In a large bowl, combine pork, 1/4 cup onion, cumin, 1/2 teaspoon paprika, breadcrumbs, eggs, and parsley....
Ingredients 1 package (14 ounces) regular tofu, firm or extra-firm, drained 1 1/2 tablespoons fish sauce 1 tablespoon fresh lime juice 1 tablespoon sugar 1 teaspoon Thai red curry paste 1/2 cup coconut milk 2 tablespoons peanut or canola oil 1 bunch Chinese broccoli, stems trimmed 1 small red bell pepper, seeds and ribs removed, thinly sliced lengthwise Coarse salt 1/4 cup each whole basil, cilantro, and mint leaves 1/4 cup unsalted dry-roasted peanuts, coarsely chopped...
Ingredients 1 pouch Betty Crocker™ sugar cookie mix Butter and egg called for on cookie pouch 1 container (8-oz.) strawberry cream cheese spread 1 cup powdered sugar 2 tablespoons milk 1 aerosol container (6.4 oz.) Betty Crocker™ decorating icing Betty Crocker™ candy sprinkles, if desired Preparation Make cookie dough as directed on package. Roll dough into 32 (1-inch balls); place in greased muffin cups. Press each ball in bottom and up side of muffin cup....
Ingredients 1 cup bulgur wheat 2 ears fresh corn or 1 cup frozen 3/4 pound asparagus, trimmed and cut into 1 1/4-inch long pieces 1/2 (about 1 cup) fennel bulb, julienned 3 scallions, thinly sliced diagonally 1/4 cup roughly chopped cilantro leaves 2 tablespoons freshly squeezed lime juice 2 tablespoons nonfat sour cream 1 tablespoon olive oil 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Preparation In a bowl, cover bulgur with 3 cups boiling water....
Ingredients 1 teaspoon safflower oil 1 teaspoon ground coriander seeds 6 cups Easy Vegetable Stock 1 1/2 cups yellow lentils (12 ounces), rinsed well Coarse salt 1 cup fresh cilantro 1 tablespoon fresh lime juice 2 teaspoons safflower oil 2 teaspoons finely grated peeled fresh ginger Preparation Make the soup: Heat oil and coriander seeds in a medium saucepan over high heat for 1 minute. Add stock and lentils. Bring to a simmer....
Ingredients 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix 1/2 cup milk 1/4 cup vegetable oil 2 eggs 2 small zucchini, shredded 1 teaspoon vanilla 1 1/2 cups Cinnamon Toast Crunch™ cereal, crushed Preparation Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups. Drain can of blueberries (from muffin mix box); rinse and set aside....
Ingredients 2 cups water 1 can (6 ounces) frozen apple juice concentrate, thawed 1 package (1 3/4 ounces) powdered fruit pectin 3 3/4 cups sugar Few drops of red food color, if desired 1 to 2 tablespoons crushed red pepper Preparation Mix water, apple juice concentrate and pectin in 3-quart saucepan until pectin is dissolved. Heat to boiling, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat....
Ingredients 1 vanilla bean 1/4 cup plus 2 tablespoons sugar 3/4 cup water 3 firm Bartlett pears 2 tablespoons butter 2 dried black mission figs Preparation Heat oven to 400 degrees. Split vanilla bean lengthwise and set one half aside. Scrape seeds from other half into a small saucepan, and add the pod, 1/4 cup sugar, and the water. Bring to a boil, then simmer 10 minutes to infuse vanilla flavor into syrup....
Ingredients 1 package (6 ounces) ready-to-use vanilla wafer cookie crust 1 pint (2 cups) vanilla ice cream, slightly softened 1 pint (2 cups) lemon sherbet, slightly softened 1/2 cup fresh blueberries 1/4 cup blueberry preserves 1 tablespoon lemon juice Grated lemon peel, if desired Preparation Heat oven to 375°. Bake cookie crust 5 minutes. Cool completely, about 20 minutes. Spread 1 cup of the vanilla ice cream over bottom of cooled crust....
Ingredients 2 lb turnips, peeled, cut into 1-inch pieces (about 5 cups) 2 tablespoons butter 4 1/2 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper Preparation In 12-inch skillet, place turnips in single layer. Add enough water to cover two thirds of turnips (to a depth of about 1/2 inch). Add butter, sugar, salt and pepper. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes. Increase heat to medium-high....
Ingredients 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1/3 cup slivered almonds 1/3 cup powdered sugar 3 1/2 cups frozen DOLE® Cherry Berry Blend (from two 12-oz packages) 1/3 cup granulated sugar 3 tablespoons cornstarch 1/4 teaspoon almond extract 1 egg 1 teaspoon water 1 tablespoon turbinado sugar or coarse sugar Preparation Heat oven to 400°F. Line cookie sheet with cooking parchment paper....
Ingredients 2 grapefruits, peeled and cut into segments 2 tangerines or clementines, peel and pith removed, cut into slices 2 kiwis, peeled and cut into slices 1/4 cup toasted cashews, chopped 1/4 cup fresh mint leaves Sea salt Preparation Arrange fruit on a platter.Squeeze any excessjuice from grapefruitmembrane. Top with cashewsand mint leaves.Lightly season with salt. Related Video
Ingredients 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix 1/3 cup milk 2 tablespoons butter, melted 1 egg Progresso™ Southwest Style white chicken chili with beans, as desired Preparation Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, mix all ingredients except chili, stirring until just combined. Pour onto cookie sheet, spreading into thin layer. Bake 8 to 10 minutes or until bottom is golden brown....
Ingredients 1 1/4 cups all-purpose flour 3 tablespoons fine yellow cornmeal 1/4 teaspoon salt 1 large egg yolk 1 1/2 tablespoons heavy cream 1/2 teaspoon pure vanilla extract 6 tablespoons unsalted butter, softened 3 tablespoons sugar 1 tablespoon finely grated orange zest Preparation Whisk together flour, cornmeal, and salt in a large bowl; set aside. Whisk together yolk, cream, and vanilla in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment....
Ingredients 1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix 1/2 cup butter, melted 2/3 cup water 3 eggs, beaten 2 tablespoons grated lemon peel 2 cups gluten-free powdered sugar 1/4 cup butter, softened 1 teaspoon grated lemon peel 2 to 3 tablespoons fresh lemon juice Preparation Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened....
Ingredients 1 bag (12 oz) frozen sliced peaches, thawed, patted dry and cut into 3/4-inch pieces 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup fresh raspberries 1/2 cup Bisquick™ Gluten Free mix 1/3 cup whipping cream 2/3 cup sugar 2 eggs, beaten 1 teaspoon pure almond extract 2 tablespoons Bisquick™ Gluten Free mix 1/4 cup sugar 2 tablespoons cold butter 1/2 cup slivered almonds Preparation Heat oven to 350°F....
Ingredients 1 container (6 ounces) Yoplait® Thick & Creamy Key lime pie yogurt 2 tablespoons orange juice 2 cups fresh pineapple chunks 1 cup strawberry halves 2 cups green grapes 1 cup blueberries 2 cups cubed cantaloupe 1/4 cup flaked or shredded coconut, toasted Preparation Mix yogurt and orange juice; set aside. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut....
