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Ingredients 3 tablespoons green cardamom pods 2 black cardamom pods 1 tablespoon black peppercorns 1 tablespoon whole cloves 1 teaspoon ground ginger 1 teaspoon coriander seeds 2 tablespoon ground cinnamon 1/4 teaspoon mace blades 2 dried bay leaves Preparation Place all ingredients in a small heavy-bottomed skillet; toast over medium heat until fragrant. Transfer spices to a spice grinder; grind on high speed to a fine powder. Garam masala can be stored in a nonreactive airtight container for up to 3 months....

Ingredients 2 tablespoons dry mustard 3 tablespoons packed light-brown sugar 1/2 teaspoon soy sauce 1 tablespoon olive oil 4 salmon fillets, about 6 ounces each Salt and freshly ground black pepper 1/2 bunch arugula, leaves slightly wet 4 slices sourdough bread, crusts trimmed Preparation Combine mustard and sugar in a small bowl. Stir in 1 1/2 tablespoons water. Add soy sauce and 1 teaspoon oil. Set aside. Heat a grill or grill pan until very hot....

Ingredients 2 cups Original Bisquick™ mix 1/3 cup honey mustard 1/3 cup milk 2 cups cubed cooked ham (12 oz) 4 medium green onions, sliced (1/4 cup) 1/4 cup chopped red bell pepper 1/4 cup sour cream 1 cup shredded Swiss cheese (4 oz) Preparation Heat oven to 450°F. Spray 13x9-inch pan with cooking spray. In medium bowl, stir Bisquick mix, mustard and milk until soft dough forms; press on bottom of pan....

Ingredients 3 tablespoons all-purpose flour, plus more for work surface Lucinda Scala Quinn’s Pate Brisee, Walnut Variation 4 large eggs, lightly beaten, plus 1 lightly beaten egg for brushing 3/4 cup acacia, or other mild honey 3/4 cup granulated sugar 1/4 cup (1/2 stick) unsalted butter, melted 1/2 teaspoon finely grated orange zest, plus 1/4 cup fresh orange juice 1/2 teaspoon salt 2 cups coarsely chopped walnuts Fine sanding sugar...

Ingredients 1 cup Old El Paso™ Thick ’n Chunky salsa 1/2 cup peach preserves 1/2 teaspoon liquid smoke 1/2 teaspoon Worcestershire sauce 2/3 cup diced peeled jicama 2 teaspoons fresh lime juice 1 ripe large avocado, pitted, peeled and coarsely chopped 1 container (18 oz) refrigerated taco sauce with seasoned ground beef 1 3/4 cups coarsely crushed tortilla chips 1/4 cup chopped green onions (4 medium) 1 can (2.25 oz) sliced ripe olives, drained...

Ingredients 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened 2 teaspoons dry ranch dressing mix (from 1-oz package) 4 slices wheat or white sandwich bread 2 tablespoons unsalted butter, softened 1/2 cup sliced canned jalapeño chiles, drained, patted dry and seeded 4 slices Cheddar cheese Preparation In small bowl, stir together cream cheese and dressing mix until well blended. On 1 side of each bread slice, spread butter evenly....

Ingredients 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix 1 1/3 cups cold water 1 can (14 oz) sweetened condensed milk 1/3 cup Key lime or regular lime juice 1 teaspoon grated lime peel 1 container (12 oz) frozen whipped topping, thawed 1 cup flaked coconut Sliced kiwifruit and strawberries, if desired Preparation Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers....

Ingredients 2 3/4 cups Gold Medal™ all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1 1/2 cups granulated sugar 3/4 cup butter, softened 3 eggs 1 1/4 cups milk 1 cup powdered sugar 1/3 cup fresh lemon juice 1 1/2 cups butter, softened 4 cups powdered sugar 3 tablespoons milk 2 tablespoons fresh lemon juice 3 cups fresh blueberries 3 teaspoons grated lemon peel Preparation Heat oven to 350°F....

Ingredients 2 tablespoons butter 1/2 cup finely chopped onion (1 medium) 1 clove garlic, finely chopped 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 cup uncooked short-grain Arborio rice 1 1/2 cups Progresso™ vegetable broth (from 32 oz. carton) 1 cup water 1 box (10 oz) Cascadian Farm™ Organic frozen winter squash 1/4 cup real maple syrup 1/2 cup shredded Parmesan cheese (2 oz) 1 tablespoon finely chopped fresh sage leaves...

Ingredients 1 box devil’s food cake mix with pudding Water, vegetable oil and eggs called for on cake mix box 2/3 cup seedless raspberry jam 1 cup fresh or frozen (thawed) raspberries 1 container (12 oz) fluffy white whipped ready-to-spread frosting 60 fresh raspberries (from three 6-oz containers) Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups....

Ingredients 1 box (18.3 oz) Betty Crocker™ fudge brownie mix Water, vegetable oil and eggs called for on brownie mix box 2 cups flaked coconut 2/3 cup canned sweetened condensed milk (not evaporated) 1/4 teaspoon almond extract 1/4 cup semisweet chocolate chips 1/4 teaspoon vegetable oil 12 PEEPS® Delights™ coconut flavored marshmallow chicks dipped in chocolate Preparation Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, leaving extra hanging over sides of pan; spray bottom only with cooking spray....

Ingredients 2 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for rolling 1 cup (2 sticks) cold unsalted butter, cut into pieces 5 tablespoons plus 1 teaspoon sugar 1 teaspoon salt 1/2 cup ice water 1/4 cup whole, skin-on almonds, toasted 5 to 6 plums, halved, pitted, and sliced 1/4 inch thick (keep slices together) 1 to 2 tablespoons heavy cream Preparation In a food processor, combine 2 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal....

Ingredients 1 (6-pound) roasting chicken 2 medium onions, peeled and sliced crosswise 1/2 inch thick 3 cloves garlic, smashed 4 sprigs fresh thyme 1 lemon 1 tablespoon unsalted butter, room temperature Coarse salt and freshly ground pepper Preparation Preheat oven to 425 degrees. To assure even cooking, remove chicken from the refrigerator and let it stand at room temperature for 30 minutes. If the chicken comes with a plastic pop-up thermometer, discard it; the readings are often inaccurate....

Ingredients 1 large egg Coarse salt and ground pepper 2 ounces green beans, trimmed 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon grainy mustard 1/4 avocado 1 ounce baby spinach (3/4 cup) 2 ounces frisee (2 1/2 cups) 1/4 cup grape tomatoes 2 tablespoons pecans Preparation Place egg in a saucepan; cover with cold water. Bring just to a boil; cover and remove from heat. Let stand 12 minutes, then run under cold water to stop cooking....

Ingredients 1/2 lb uncooked medium shrimp, peeled, deveined 1/2 lb bay scallops 1/2 teaspoon freshly ground pepper Butter-flavor cooking spray 1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 30% less sodium 2/3 cup fat-free half-and-half 2 bags (14 oz each) frozen baby gourmet potato blend, thawed 1/4 cup coarsely chopped fresh basil leaves 1/2 teaspoon salt 3 sheets frozen phyllo (filo) pastry (18x14 inch), thawed...

Ingredients 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix 1 egg 1/4 cup raw sliced almonds 1/4 cup seedless strawberry jam 7 drops red food color Preparation Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mats. In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or “finger....

Ingredients 2 medium onions, sliced 2 packages (12 ounces each) frozen cooked Swedish-style meatballs 2 jars (12 ounces each) beef gravy 1 teaspoon ground nutmeg 8 hoagie buns (about 7 inches long) Preparation Place onions in 3 1/2- to 4-quart slow cooker. Add frozen meatballs and gravy. Cover and cook on low heat setting 8 to 10 hours. Stir nutmeg into meatball mixture. Cut hoagie buns horizontally almost in half. Place 6 meatballs in each bun....

Ingredients 3 tablespoons butter or margarine 3 cups miniature marshmallows 5 cups Cheerios™ cereal 4 large black gumdrops 2 small black gumdrops 1 roll (0.75 oz) Betty Crocker™ Fruit by the Foot™ chewy fruit snack (any flavor; from 4.5-oz box) Preparation In large microwavable bowl, microwave butter and marshmallows uncovered on High 1 to 2 minutes, stirring after each minute, until mixture is smooth. Remove from microwave. Stir in cereal until evenly coated....

Ingredients 2 bunches baby turnips with greens (about 1 1/2 pounds), trimmed, greens reserved, turnips cut into 1-inch pieces 1/4 teaspoon extra-virgin olive oil Coarse salt and freshly ground pepper 2 teaspoons sherry vinegar 2 teaspoons grainy mustard 4 cups baby spinach, washed well 1 ounce bacon (about 2 slices), thinly sliced crosswise 1 shallot, minced 2 tablespoons pecans, toasted and coarsely chopped Preparation Preheat oven to 375 degrees. Toss turnips with oiland 1/2 teaspoon salt on a rimmed bakingsheet....

Ingredients 28 baby red potatoes (about 2 pounds) 2/3 cup whole milk 1 tablespoon unsalted butter, room temperature, plus 2 tablespoons, melted 1/4 cup creme fraiche Kosher salt and freshly ground pepper 1 tablespoon finely chopped fresh chives 3 ounces caviar, preferably American paddlefish Preparation Place potatoes in a large saucepan, and cover with cold water. Bring to a boil; reduce to a simmer, and cook until just tender when pierced with the tip of a sharp knife, about 15 minutes....