Ingredients 1 1/2 pounds carrots, peeled 7 cups sugar Preparation Using a mandoline, slice carrots lengthwise into 1/8-inch-thick strips and set aside. In a small stockpot, combine 4 cups sugar and 2 cups water. Place over high heat and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. Add carrots and reduce the heat to medium. Cook until carrots are translucent, about 25 minutes....
Ingredients 1 box Betty Crocker™ chocolate chunk brownies 1/3 cup vegetable oil 1/4 cup water 1 egg 4 oz cream cheese, softened (from 8-oz package) 1/2 cup creamy peanut butter 2 tablespoons packed brown sugar 1 teaspoon vanilla Pinch of salt 1/2 cup powdered sugar 1/3 cup miniature semisweet chocolate chips 2 cups semisweet chocolate chips 2 tablespoons vegetable oil Desired toppings, such as candy sprinkles or chopped pecans 15...
Ingredients 28 oz semisweet baking chocolate, chopped (6 1/2 cups) 2/3 cup butter 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 5 eggs 3 tablespoons granulated sugar 2 tablespoons Gold Medal™ all-purpose flour 1 3/4 cups whipping cream 2 tablespoons powdered sugar Cinnamon sticks, broken, if desired Preparation Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray....
Ingredients 1 cup sugar 1/2 cup butter or margarine, softened 1/2 cup shortening 1 egg 2 1/2 cups Gold Medal™ all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3 dozen foil-wrapped rectangular chocolate mints, unwrapped Decorating icings (any color from 4.25-ounce tubes), if desired Preparation In large bowl, beat sugar, butter, shortening and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt....
Ingredients 12 tablespoons unsalted butter 4 onions, (2 pounds), peeled and cut into 1/4-inch dice 16 celery stalks, cut into 1/4-inch dice 10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage 6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat 2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes 2 teaspoons salt 4 teaspoons freshly ground black pepper 3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves 2 cups pecans, toasted and chopped (optional) 2 cups dried cherries (optional) Preparation Melt butter in a large skillet....
Ingredients 1/4 cup olive oil 1/4 cup chopped fresh dill weed 2 thin slices orange, quartered 2 thin slices lemon, quartered 2 cloves garlic, quartered 1 cup pitted assorted olives (kalamata, niçoise, green) 2 yellow or orange bell peppers, cut into 1-inch squares 18 cherry tomatoes, halved Cocktail picks, fresh rosemary twigs or toothpicks Preparation In food-storage plastic container or resealable food-storage plastic bag, mix marinade ingredients. Add olives and bell pepper squares; cover container or seal bag....
Ingredients 4 ears corn, husked 4 tablespoons unsalted butter, melted Coarse salt and freshly ground pepper 2 limes, cut into wedges Preparation Bring a large pot of water to a boil. Using a sharp knife, cut each ear of corn into 3 or 4 pieces, each about 1 1/2 inches long. Add corn to boiling water, and cook just until corn is tender, 3 to 4 minutes; this should not take much longer than the time required for the water to return to a boil....
Ingredients 1 1/4 cups Gold Medal™ all-purpose flour 1/2 cup butter or margarine, softened 1/4 cup sugar 1/2 cup chopped dried apricots 1/2 cup sweetened dried cranberries 1/4 cup sugar 1 tablespoon cornstarch 1/4 cup honey 3 tablespoons orange juice Preparation Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray. In large bowl, beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs....
Ingredients 2 1/3 cups Gold Medal™ all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup butter or margarine, softened 1 1/4 cups sugar 3 eggs 1 teaspoon vanilla 2/3 cup milk 1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix 1/4 cup water 2/3 cup vegetable oil 2 eggs 1 1/2 cups flaked coconut 4 to 6 drops green food color 4 to 6 drops water...
Ingredients 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix 1 1/4 cups water 1/2 cup unsweetened applesauce 3 eggs 1 box (3.9 oz) Jell-O™ chocolate fudge-flavor instant pudding & pie filling mix 2 cups fat-free (skim) milk 1 container (8 oz) Cool Whip frozen whipped topping, thawed 2 tablespoons dark chocolate shavings (0.4 oz from 9.7-oz 62% cacao semisweet dark chocolate bar) Preparation Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray....
Ingredients Peanut or corn oil for frying 2 tablespoons cornstarch 2 boneless skinless chicken breasts, cut into 1/2-inch strips 1 egg, beaten 3/4 cup Progresso™ panko bread crumbs 1 teaspoon garlic-pepper blend Preparation In 3-quart saucepan, heat 2 inches oil over medium-high heat to 350°F. Meanwhile, place cornstarch in medium resealable food-storage plastic bag. Shake chicken strips in cornstarch to coat. Discard any remaining cornstarch. Place egg in small bowl. Mix bread crumbs and garlic-pepper blend on small plate....
Ingredients 6 large eggs 1/4 cup ricotta 1/2 cup chopped ham 1 teaspoon coarse salt 1/4 teaspoon ground pepper 1 teaspoon olive oil 1 cup baby spinach Preparation Preheat oven to 350 degrees. In a bowl, whisk eggs, ricotta, and chopped ham; season with coarse salt and ground pepper. In a medium ovenproof nonstick skillet, heat oliveoil over medium. Add baby spinach; cook until wilted. Stir in egg mixtureand cook until edge sets, 1 minute....
Ingredients 1 pouch Betty Crocker™ peanut butter cookie mix Oil, water and egg called for on cookie pouch mix 1 container Betty Crocker™ Rich & Creamy chocolate frosting 1/4 cup creamy peanut butter 1 tube Betty Crocker™ white decorating cookie icing Preparation Make cookie dough as directed on package. Shape dough into 1 1/2–inch balls. Place on ungreased cookie sheets; press each ball into ovals, 1/4–inch thick. Bake at 375° F 8 to 10 minutes or until light golden brown around edges....
Ingredients Eight 6- to 8-ounce whole butterfish, or pompano or mackerel 2 teaspoons extra-virgin olive oil Kosher salt and freshly ground black pepper Parsley sprigs, for garnish Preparation Prepare a stove-top griddle or outdoor grill with the rack set 1 inch above the coals. Allow the grill to get very hot. Meanwhile, brush the butterfish with the olive oil and season with salt and pepper. Grill the butterfish about 3 minutes per side, until the fish just begins to flake....
Ingredients 1 can (11 oz) refrigerated breadsticks 1 package (2.5 oz) thinly sliced lean ham 1 egg, beaten 1 teaspoon coarse salt, if desired 4 oz cream cheese (from 8-oz package), softened 1/3 cup regular or nonalcoholic beer 2 tablespoons mayonnaise or salad dressing 1/4 cup finely shredded Cheddar-American cheese blend (1 oz) Preparation Heat oven to 375°F. Grease large cookie sheet with shortening or spray with cooking spray. Unroll breadstick dough; separate into 12 breadsticks....
Ingredients 1 cup warm water (about 110 degrees) 1 teaspoon active dry yeast (from one 1/4-ounce envelope) 3 cups all-purpose flour, plus more for surface and hands 3 tablespoons extra-virgin olive oil, plus more for bowl Coarse salt 1 teaspoon sugar 1 large egg whisked with 1 tablespoon water, for egg wash Sea salt, for sprinkling 1/4 cup fresh rosemary or thyme (or a combination) Preparation Place water in a medium bowl; sprinkle with yeast....
Ingredients 1 medium apple, peeled, cored and thinly sliced 1 teaspoon butter, melted 1 tablespoon packed brown sugar 1 teaspoon Gold Medal™ all-purpose flour 1/4 teaspoon apple pie spice 1/2 cup Nature Valley™ cranberry almond protein granola Vanilla Greek yogurt and additional apple pie spice, if desired Preparation In medium bowl, toss apple slices and butter. Add brown sugar, flour and 1/4 teaspoon apple pie spice. Toss to coat evenly....
Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 1/2 cup butter, softened 1 egg 1 tablespoon grated lemon peel 1/3 cup finely chopped crystallized ginger 2 cups whipping cream 1/4 cup powdered sugar 1 teaspoon vanilla Preparation In medium bowl, stir cookie mix, butter, egg and lemon peel until soft dough forms. Stir in crystallized ginger. Divide dough in half. On waxed paper, shape each half into 8-inch-long roll....
Ingredients 1 tablespoon olive oil 1 medium onion, finely chopped 2 tablespoons curry powder 1 pound sweet potatoes, peeled and cut into 1-inch chunks 1 head cauliflower (2 1/2 pounds), stemmed and separated into florets 1 cup brown lentils, picked over, well rinsed, and drained 2 cans (14.5 ounces each) diced tomatoes with juice Coarse salt Plain low-fat yogurt, for serving (optional) Preparation In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat....
Ingredients 1 tablespoon coarse salt 1 eight-ounce package soba or other thin wheat noodles Coconut Peanut Sauce 1/4 cup soy sauce 1/4 cup mirin (Japanese cooking wine) 2 tablespoons freshly grated ginger 2 packages (12.3 ounces) firm silken tofu 12 radishes, sliced paper thin 8 ounces jicama, peeled, cut into 1-inch-long matchsticks 1 package (3.5 ounces) pea shoots or sprouts Preparation Bring a large pot of water to a boil, and add salt....
