Ingredients 4 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 10 shallots, thinly sliced (about 2 3/4 cups) 1 1/2 cups wild rice, rinsed 4 cups homemade or low-sodium store-bought chicken stock, or water Coarse salt 1 cup basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear 1 3/4 cups water 3 tablespoons sherry vinegar 1 tablespoon toasted-sesame oil Freshly ground pepper, to taste...
Ingredients 1 1/2 pounds large shrimp, shelled and deveined, tail section left on 2 teaspoons fresh lemon juice 1/2 cup canned low-sodium or Homemade Chicken Stock, skimmed of fat 1 1/2 tablespoons unsalted butter 1 large clove garlic, peeled and sliced thinly 1 1/2 teaspoons finely chopped rosemary 1 1/2 teaspoons fresh thyme leaves 1 1/2 tablespoons olive oil 4 ounces bacon, cut into 1 1/2-inch dice Salt and freshly ground pepper, to taste...
Ingredients 1/3 cup creamy peanut butter 3 tablespoons butter or margarine 1 bag (10 oz) marshmallows 5 cups Golden Grahams™ cereal Preparation Grease bottom and sides of 9-inch square pan with shortening, or spray with cooking spray. In 3-quart saucepan, heat peanut butter, butter and marshmallows, stirring constantly, until melted; remove from heat. Gently stir in cereal, 1 cup at a time, until evenly coated. Press mixture evenly in pan with buttered spatula....
Ingredients 1 small spaghetti squash (about 4 pounds), halved lengthwise 1 pound veal scallopini, pounded thin 1/2 cup plain breadcrumbs 1/4 cup finely shredded Parmesan cheese 1/4 teaspoon freshly ground pepper 1 1/2 teaspoons plus 1 tablespoon extra-virgin olive oil 1 garlic clove, peeled and halved 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon coarse salt 1 cup grape or cherry tomatoes, halved 3 ounces sunflower sprouts (2 cups packed)...
Ingredients 1/2 cup honey 1/4 cup apple cider vinegar Juice of 1 lemon 1 shallot, minced 3/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper Preparation In a small bowl, whisk together honey, vinegar, lemon juice, and onion. Slowly whisk in olive oil to form an emulsion. Season with salt and pepper. Related Video
Ingredients 1/2 cup Gold Medal™ all-purpose flour 1/2 cup Gold Medal™ whole wheat flour 1/2 cup quick-cooking oats 1 teaspoon baking powder 1 1/4 cups fat-free (skim) milk 1/4 cup fat-free egg product or 1 egg 1 tablespoon vegetable oil Powdered sugar, if desired Preparation Heat nonstick waffle maker. In large bowl, mix all-purpose flour, whole wheat flour, oats and baking powder. In small bowl, mix milk, egg product and oil until well blended....
Ingredients 6 large eggs, separated 1 1/2 cups sugar 2 cups whole milk 1 teaspoon pure vanilla extract 6 cups (12 sticks) unsalted butter, softened 1/2 cup (about 3 cups whole berries) blackberry puree Preparation Follow instructions for Vanilla Buttercream, adding 1/2 cup blackberry puree (about 3 cups whole berries) in step 5. Related Video
Ingredients 1 2/3 cups uncooked rotini pasta (5 ounces) 1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained 1/3 cup reduced-calorie mayonnaise or salad dressing 1/4 cup fat-free French dressing 2 cups cut-up cooked chicken or turkey 1 cup cherry tomato, cut in half Preparation Cook pasta as directed on package–except add pea pods for last 2 minutes of cooking; drain. Rinse with cold water; drain. Mix mayonnaise and French dressing in large bowl....
Ingredients 3 cups sugar 1 1/2 cups light corn syrup 1 1/2 cups water 3 cups salted pistachios, plus 1 cup coarsely chopped 4 1/2 tablespoons unsalted butter 1 tablespoon pure vanilla extract 1 1/2 teaspoons baking soda Praline Dust 1 1/2 pounds best-quality semisweet chocolate, coarsely chopped Vegetable spray Preparation Spray a baking sheet with vegetable spray, wiping off any excess with a paper towel; set aside. In a large heavy-bottomed saucepan, combine sugar, corn syrup, and water....
Ingredients 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for baking dish 1 3/4 cups plus 1 tablespoon all-purpose flour (spooned and leveled), plus more for baking dish 2 teaspoons baking powder 1/2 teaspoon coarse salt 1 cup packed sweetened shredded coconut 1 cup plus 1 tablespoon sugar 3 large eggs 3/4 cup buttermilk 2 teaspoons finely grated lime zest, plus 2 tablespoons lime juice 3 cups mixed berries, such as raspberries, blackberries, and blueberries (about 1 pound)...
Ingredients 1 strip kombu, about 7 inches long, wiped down with a damp cloth 1/2 cup bonito flakes (fish flakes) 2 tablespoons low-sodium soy sauce 3 1/4 tablespoons mirin (Japanese rice wine) Juice of 1/4 lime 6 ounces soba noodles, cooked al dente and rinsed 1 small chayote, cut into fine julienne 1 medium carrot, peeled and cut into fine julienne 1 cup Kaiware sprouts 3/4 cup enoki mushrooms 1 small daikon radish, peeled and cut into fine julienne...
Ingredients 2 cups all-purpose flour, (spooned and leveled) 2 teaspoons baking powder 3/4 pound dates, pitted and roughly chopped 2 cups pecans, roughly chopped 1/2 cup dark raisins 1/2 cup golden raisins 3 large eggs 1/2 cup plus 2 tablespoons sugar 2/3 cup vegetable oil 2 tablespoons fresh lemon juice 2 teaspoons pure vanilla extract 1/2 teaspoon coarse salt 1/2 teaspoon ground cinnamon Preparation Preheat oven to 350 degrees, with racks in upper third and middle....
Ingredients 2/3 cup red cinnamon candies 4 cups water 1 can (6 oz) frozen lemonade concentrate, thawed 1/3 cup frozen (thawed) orange juice concentrate (from 6-oz can) 1 bottle (1 liter) ginger ale 6 orange slices, cut in half Preparation In 1-quart saucepan, cook cinnamon candies and 1 cup of the water over medium-high heat, stirring frequently, until candies are melted; remove from heat. Cool completely, about 30 minutes. In large punch bowl, stir candy mixture, remaining 3 cups water, the lemonade and orange juice concentrates until well mixed....
Ingredients 3 tablespoons teriyaki marinade and sauce (from 15-oz bottle) 1 tablespoon canola oil 2 teaspoons pumpkin pie spice 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 2 cloves garlic, finely chopped 1 jalapeño chile with seeds, finely chopped 1 1/2 lb beef flank steak Preparation In heavy-duty resealable food-storage plastic bag, place all ingredients except beef. Add beef; seal bag and turn to coat beef. Refrigerate at least 4 hours but no longer than 24 hours to marinate....
Ingredients Vegetable oil, cooking spray 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 1/2 teaspoons coarse salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 cup packed light-brown sugar 1 cup granulated sugar 4 large eggs, room temperature 1 can (15 ounces) solid-pack pumpkin 1 teaspoon pure vanilla extract 8 ounces unsalted butter (2 sticks), melted and cooled 16 ounces cream cheese, softened 1/3 cup confectioners' sugar, plus more for surface 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon pure vanilla extract 24 ounces white fondant 24 ounces marzipan Orange and brown gel-paste food coloring, for decorating Chocolate sticks, cut into 1-inch pieces, for decorating Antique silk luster dust and orange pearl dust, for decorating, optional Preparation Make the cakes: Preheat oven to 350 degrees....
Ingredients 1 quart milk 2 three-inch cinnamon sticks 10 ounces Ibarra, or other Mexican chocolate, finely chopped Whipped cream, for serving Pinch of ground cinnamon, for serving Preparation Place milk and cinnamon sticks in a heavy medium saucepan. Bring just to a boil, reduce heat, and add chocolate. Let the mixture stand until chocolate melts, about 3 minutes. Whisk until combined. Serve Mexican hot chocolate immediately, topped with a dollop of whipped cream and a pinch of ground cinnamon....
Ingredients 5 ounces milk chocolate, melted Preparation Pour chocolate into 8 cavities of a chocolate-pinecone mold (available at www.onestopcandle.com), filling just to the top. Refrigerate until completely set, about 45 minutes. Remove from mold by turning out (chocolates should fall out easily). Spread about 1/8 teaspoon of remaining milk chocolate onto 1 pinecone half, and sandwich with another half. Repeat with remaining pinecone halves. Refrigerate until set, about 15 minutes....
Ingredients 1 large loaf Italian bread (8 ounces) 8 ounces fresh mozzarella, thinly sliced 4 ounces shaved deli ham 2 ounces baby spinach (2 cups, loosely packed) Coarse salt and ground pepper 1 tablespoon olive oil Preparation Preheat oven to 450 degrees. Split bread horizontally. Layer one side with mozzarella, ham, and spinach, beginning and ending with mozzarella, seasoning with salt and pepper as you go. Close sandwich. (Mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts....
Ingredients 8 ounces mascarpone cheese, room temperature 8 ounces cream cheese, room temperature 1/2 cup sugar 1 tablespoon finely grated orange zest 1 tablespoon Cointreau, or other orange-flavored liqueur 1 teaspoon pure vanilla extract 1 cup heavy cream, whipped to soft peaks Preparation In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days....
Ingredients 1 box (9 ounces) chocolate wafer cookies, finely ground (2 1/3 cups) 1 tablespoon granulated sugar Salt 1 stick unsalted butter, melted 1 1/4 cups granulated sugar 1/4 cup water 1 cup heavy cream 1/3 cup creme fraiche 1 cup roasted salted peanuts 8 ounces cream cheese, room temperature 1/2 cup confectioners’ sugar Salt 1 1/4 cups smooth peanut butter 1/2 teaspoon pure vanilla extract 1 cup heavy cream...
