Posts

Ingredients Salt 2 large bunches fresh flat-leaf parsley, rinsed 1/4 cup extra-virgin olive oil Preparation Bring a medium saucepan of salted water to a boil. Prepare an ice-water bath, set aside. Pick 2 tablespoons of parsley leaves; wrap in damp paper towel, and refrigerate. Add remaining parsley leaves to boiling water; cook until bright green, about 20 seconds. Drain, and transfer to ice bath to stop cooking. Transfer parsley to a food processor, and process until pureed....

Ingredients 4 skinless cod fillets, (6 to 8 ounces each) 4 thin slices prosciutto (2 ounces total) 2 tablespoons plus 1 teaspoon olive oil 3 to 4 bunches flat-leaf spinach (2 1/2 pounds total), thick stems removed 2 lemons, 1 juiced and 1 cut into wedges Preparation Heat broiler, with rack set 4 inches from heat. Season cod with salt and pepper. Wrap 1 slice prosciutto around each fillet; rub with 1 teaspoon oil, and place, seam side down, on a broilerproof baking sheet....

Ingredients 2 heads garlic 1 teaspoon olive oil 3 pounds Yukon gold potatoes, scrubbed and cut into 1-inch cubes Coarse salt and ground pepper 1 cup half-and-half 4 tablespoons butter Preparation Preheat oven to 400 degrees. Cut off and discard top quarter of garlic heads. Drizzle garlic with oil; wrap in foil. Bake until tender, 1 hour. Squeeze out garlic cloves; discard skins. Place potatoes in a large saucepan, and cover with cold water by 1 inch; season with salt....

Ingredients Radishes Extra-virgin olive oil Coarse salt and freshly ground pepper Fresh lemon juice Preparation Toss radishes with oil. Season with salt and pepper. Roast on abaking sheet at 450 degrees, stirring once, until slightly tender andcharred, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice. Related Video

Ingredients 1 1/2 quarts (6 cups) vanilla ice cream 4 cups Honey Nut Chex™ cereal 1 tube (4.25 oz) Betty Crocker™ white decorator icing 12 pieces candy corn 24 brown, green and blue candy-coated chocolate candies 1 cup thin pretzel sticks (2 1/4 inch), broken in half 12 sugar-style ice cream cones Preparation Line cookie sheet with waxed paper. Using ice cream scoop or 1/2-cup measuring cup, scoop 12 mounds of ice cream onto cookie sheet....

Ingredients 1 package (20 oz) lean ground turkey 1/2 cup ranch dressing 1 package (1 oz) Old El Paso™ taco seasoning mix 4 slices (0.7 oz each) Cheddar or pepper Jack cheese 4 burger buns, split Preparation Heat gas or charcoal grill. In large bowl, mix turkey, ranch dressing and taco seasoning mix. Shape mixture into 4 patties, about 4 inches wide and 3/4 inch thick. Place patties on grill over medium heat....

Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box 1/2 cup powdered sugar 2 oz cream cheese, softened 1/4 cup butter, softened 1/4 cup strawberry jam 1 cup dried strawberries, chopped 1 cup red candy melts (from 14-oz bag), melted 2 bags (14 oz each) pink candy melts or coating wafers, melted 36 paper lollipop sticks 1...

Ingredients 1/2 cup whole blanched almonds 1 1/2 cups Israeli couscous 2 1/4 cups water or chicken stock 2 1/4 tablespoons extra-virgin olive oil 1 onion, finely chopped 1 garlic clove, minced 1 tablespoon Spice Mixture for Couscous Salad 1/2 cup dried apricots, cut into 1/3-inch dice 1/2 cup Kalamata olives, pitted and quartered Coarse salt and freshly ground pepper 1 1/2 cups packed julienned arugula, plus leaves for garnish...

Ingredients Bamboo or metal skewers 1 lb. swordfish steak, cut into bite-sized (1 1/2 to 2-inch) pieces 1/2 cup purchased sweet-and-sour sauce 2 medium zucchini, cut into 1/2-inch-thick slices 1 medium red bell pepper, cut into 1 1/2-inch pieces 15 to 20 cherry tomatoes Additional sweet-and-sour sauce, if desired Preparation If using bamboo skewers, soak in water for 30 minutes. Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl....

Ingredients 4 sweet potatoes 1/2 cup light coconut milk 1/4 toasted unsweetened coconut flakes 2 tablespoons chopped cilantro 1 cup pomegranate seeds Kosher salt Lime wedges Preparation Heat oven to 400 degrees. Arrange sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender, about 45 minutes. Let cool slightly. Slice tops and mash sweet potatoes with a fork. Divide coconut milk, coconut flakes, cilantro, and pomegranate seeds among sweet potatoes....

Ingredients 1/3 cup light mayonnaise 1/3 cup reduced-fat sour cream 2 teaspoons Dijon mustard 2 tablespoons fresh lemon juice (from 1 lemon) Coarse salt and ground pepper 1 bag (16 ounces) coleslaw mix 3 scallions, green parts only, thinly sliced crosswise Preparation In a large bowl, whisk together mayonnaise, sour cream, mustard, and lemon juice; season with salt and pepper. Add coleslaw mix and most of scallions; toss to coat. Serve immediately, sprinkled with remaining scallions, or cover and refrigerate up to 1 day....

Ingredients 1 tablespoon olive oil 1 1/3 cups finely chopped onion 1 1/4 cups Original Bisquick™ mix 3 tablespoons cold butter 3 tablespoons boiling water 1 1/2 cups shredded Parmesan cheese (6 oz) 6 large plum (Roma) tomatoes, sliced 2 tablespoons Gold Medal™ all-purpose flour 1/2 cup chopped fresh basil leaves 1/4 teaspoon salt 1/2 teaspoon pepper 3/4 cup mayonnaise Additional chopped fresh basil leaves, if desired Preparation Heat oven to 400°F....

Ingredients Small ice cubes 3 cups cola 1 cup plus 2 tablespoons dark rum 3/4 teaspoon pure vanilla extract 6 orange wedges or 4 sliced kumquats Preparation For each drink, fill a glass 3/4 full with ice. Add 1/2 cup cola, 3 tablespoons rum, and 1/8 teaspoon vanilla. Squeeze orange or kumquats into drink, and stir. Related Video

Ingredients 2 tablespoons vegetable oil 6 bone-in pork shoulder chops (3/4-inch thick; about 3 pounds total) Coarse salt and ground pepper 1 cup rice or cider vinegar 2 tablespoons sugar 6 garlic cloves, smashed and peeled 1/4 cup chopped fresh parsley, for serving Preparation Preheat oven to 400 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Season chops with salt and pepper....

Ingredients 3 tablespoons powdered wasabi 1 teaspoon freshly squeezed lemon juice 1 teaspoon freshly squeezed lime juice 1 large egg, at room temperature 1/2 cups canola or vegetable oil 1/2 teaspoon soy sauce 1/2 teaspoon ground coriander Preparation Combine wasabi, lemon and lime juices, and 2 teaspoons water in a small bowl. Let stand for 15 minutes. Meanwhile, break egg into food processor before turning it on. Slowly add oil, a few drops at a time at first, then in a thin steady stream until mixture is thick, 2 to 3 minutes....

Ingredients 3 tablespoons butter or margarine 1 bag (10 oz) miniature marshmallows (5 1/2 cups) 5 cups Cheerios™ cereal 1 bottle (1.25 oz) Betty Crocker™ Decorating Decors stars Betty Crocker™ Easy Flow decorating icing (any colors) Preparation Spray bottom and sides of 13x9-inch pan with cooking spray. In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted. Add marshmallows; toss until coated. Microwave uncovered on High about 1 minute 30 seconds, stirring after 45 seconds, until mixture can be stirred smooth....

Ingredients 1 large egg, room temperature Salt 1/4 cup canola or vegetable oil 1/2 cup extra-virgin olive oil Juice of 1/2 lemon Preparation Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies....

Ingredients 1 cup (2 sticks) butter, room temperature 1/2 cup finely chopped fresh basil Coarse salt and ground pepper Preparation In a small bowl, combine butter and fresh basil; season generously with coarse salt and ground pepper. Stir until combined. Transfer to an 11-by-10-inch piece of parchment or waxed paper. Roll into a cylinder, about 6 inches long and 2 inches in diameter; twist ends to seal. Refrigerate until very firm, about 2 hours....

Ingredients 8 ounces orecchiette (ear-shaped pasta) 1 tablespoon extra-virgin olive oil 2 garlic cloves, minced 1 bunch (about 1 1/2 pounds) broccoli stalks, peeled and trimmed, stalks and florets, roughly chopped 1 teaspoon coarse salt 2 tablespoons freshly grated Pecorino Romano cheese Freshly ground black pepper Preparation Bring a large stockpot of water to a boil. Add pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes....

Ingredients 8 tablespoons smoked Cheddar cold-pack cheese food (from 8-oz container), well chilled 2 teaspoons finely chopped peanuts 4 butter-flavored pretzel spindles or sticks, broken in half 16 tiny pieces fresh parsley leaves, if desired Preparation Line small serving plate with waxed paper. For each pumpkin, roll level tablespoon cold-pack cheese food into a ball; place on plate. Refrigerate 10 to 15 minutes for easier handling. With end of toothpick, draw ridges around balls to resemble pumpkins....