Ingredients 10 corn tortillas, roughly torn Coarse salt and ground pepper 1/4 cup all-purpose flour 1 cup buttermilk 12 chicken tenders (about 1 1/2 pounds total) 2 cups vegetable oil 3 tablespoons grainy mustard 3 tablespoons honey Preparation In a food processor, pulse tortillas until mixture resembles coarse meal. Season with salt and pepper and transfer to a medium bowl. Put flour on a plate and pour buttermilk into a shallow dish....
Ingredients 1 cup raspberries 1/3 cup granulated sugar 2 tablespoons cornstarch 1/4 teaspoon salt 2 cups fat-free (skim) milk, soymilk or fat-free half-and-half 1/2 teaspoon vanilla 4 teaspoons packed brown sugar Preparation Among 4 (10-oz) custard cups or ramekins, divide raspberries evenly. In 2-quart saucepan, mix granulated sugar, cornstarch and salt. Stir in milk. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon over raspberries. Set oven control to broil....
Ingredients 1 1/2 cups Original Bisquick™ mix 1/4 cup unsweetened baking cocoa 1 container (8 oz) sour cream 1/2 cup milk 2 teaspoons strawberry extract or vanilla 2 eggs 1 cup semisweet chocolate chips (6 oz) Whipped cream or frozen (thawed) whipped topping 2 cups sliced fresh strawberries Strawberry syrup Preparation In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not overbeat; mixture should be lumpy)....
Ingredients 1 1/2 cups Gold Medal™ all-purpose flour 1 cup granulated sugar 1/2 cup unsweetened baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup original- or vanilla-flavored soymilk 1/2 cup canola oil or vegetable oil 1 tablespoon cider vinegar 1 1/2 teaspoons vanilla 1/2 cup miniature vegan chocolate chips 1/2 cup vegan vegetable oil spread stick, softened 1/3 cup virgin unrefined coconut oil (solid, not melted) 1 teaspoon vanilla...
Ingredients 1 tablespoon olive or vegetable oil 1 large onion, chopped (1 cup) 2 medium carrots, chopped (1 cup) 2 cans (14.5 oz each) Muir Glen™ fire-roasted diced tomatoes, undrained 1 carton (32 oz) Progresso™ chicken broth (4 cups) 1 cup water 1 teaspoon red pepper sauce 1/2 cup uncooked orzo pasta 1 teaspoon dried basil leaves Preparation In 4-quart saucepan, heat oil over medium heat. Add onion and carrots. Cook 2 to 3 minutes, stirring occasionally, until softened....
Ingredients 2 tablespoons white sesame seeds 2 tea bags (green or white tea) 4 cups green beans, trimmed 1/4 cup golden raisins 3 tablespoons rice vinegar 1 tablespoon sesame oil 1/4 cup shaved Parmesan cheese Preparation Preheat the oven to 350 degrees. Spread the sesame seeds on a baking sheet in a single layer. Bake for 5 to 6 minutes, or until the sesame seeds are crisp and fragrant. In a large steamer pot, bring 4 cups water to a boil....
Ingredients 10 tablespoons (1 1/4 sticks) unsalted butter, plus more for pans 7 ounces bittersweet chocolate 1 1/4 cups all-purpose flour 1/4 teaspoon table salt 1 cup sugar 2 large eggs 2 teaspoons pure vanilla extract Coconut-Pecan Filling Quick Chocolate Ganache Preparation Preheat oven to 350 degrees. Butter two 9-inch springform pans. Line the bottoms with parchment paper, and butter the paper; set aside. Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water....
Ingredients 2 pounds skinless chicken legs 4 lemongrass stalks, white and pale-yellow parts only, smashed and chopped 4 scallions, halved crosswise 1 onion, halved lengthwise 2 ounces ginger (1-inch piece), 1/2 thinly sliced and 1/2 julienned 1 fresh Thai or serrano chile, seeded 1 teaspoon black peppercorns 10 cups water 5 stems fresh cilantro, plus 1/3 cup leaves 3 stems fresh mint, plus 1/4 cup thinly sliced leaves 1 1/2 tablespoons fish sauce...
Ingredients Small fresh goat cheeses, approximately 2 ounces each Extra-virgin olive oil Pink peppercorns Fresh thyme Dried hot chile peppers, (optional) Preparation Place cheeses in a jar; add oil to cover. Add peppercorns, thyme, and dried chile peppers to taste. Cover jar tightly, and refrigerate for up to 2 weeks. Drain before serving. Related Video
Ingredients 3 tablespoons unsalted butter 1 medium onion, cut into 1/4-inch dice 2 pounds mustard greens, washed and cut into 3-inch pieces 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1 teaspoon freshly squeezed lemon juice Preparation In a large high-sided skillet, heat butter over medium-high heat. Add diced onion, and saute until translucent and beginning to brown, about 6 minutes. Add the prepared mustard greens, and sprinkle with salt and pepper....
Ingredients 4 thin slices pancetta 1 1/4 pounds ground chuck 3/4 teaspoon coarse salt 1/2 teaspoon chili powder 1/4 teaspoon paprika Freshly ground pepper 4 ounces fontina cheese, thinly sliced 4 hamburger buns, toasted if desired Preparation Preheat oven to 350 degrees. Place pancetta on a rimmed baking sheet. Bake, flipping the slices halfway through, until crisp, about 15 minutes. Drain on paper towels. Meanwhile, using your hands, combine ground chuck, salt, chili powder, and paprika in a bowl, and season with pepper....
Ingredients 1 teaspoon vegetable oil 1 small onion, chopped (1/4 cup) 1 small green bell pepper, chopped (1/2 cup) 1 garlic clove, finely chopped 2 cups Progresso™ red kidney beans (from 19-oz can), drained, rinsed 1/2 package (10-ounce size) frozen cut okra, thawed and drained 1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves 1/2 teaspoon red pepper sauce 1/4 teaspoon salt 2 cups hot cooked rice...
Ingredients 1 lb fresh rhubarb, chopped 1/2 cup packed brown sugar 2 teaspoons vanilla 1 teaspoon lemon juice 1 cup Original Bisquick™ mix 2 tablespoons butter, softened 1/4 cup milk Freshly whipped cream or vanilla ice cream Preparation Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with butter or cooking spray. In large bowl, mix rhubarb, brown sugar, vanilla and lemon juice. Pour mixture into baking dish....
Ingredients 1 medium butternut squash, peeled and cut into 2-inch pieces 1 medium bell pepper, cut into 1-inch pieces 4 boneless skinless chicken breast halves (1 1/4 pounds), each cut into 3 pieces 1 can (14 1/2 ounces) stewed tomatoes, undrained 1/2 cup Old El Paso™ salsa (any variety) 1/4 cup raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1 cup uncooked couscous Preparation Layer squash, bell pepper and chicken in 4- to 5-quart slow cooker....
Ingredients 1 container (16 oz) creamy vanilla ready-to-spread frosting 6 plain mini cake doughnuts 12 plain cake doughnut holes 2 tablespoons coarse white sugar 6 thin pretzel sticks, broken in half 2 chewy fruit snacks in three-foot rolls (any flavor from 4.5-oz box), cut into six 7- or 8-inch pieces 1 tube Betty Crocker™ black decorating gel (or other colors) 6 orange candy sprinkles 12 candy-coated chocolate or fruit-flavored candies (about 1 tablespoon)...
Ingredients 1 3/4 cups all-purpose flour 1/2 cup sugar 2 teaspoons pumpkin-pie spice 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cups plain yogurt 4 tablespoons melted unsalted butter 1 large egg 2 cups peeled, shredded carrots (about 5 medium) Preparation Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside....
Ingredients 1 tablespoon olive oil 1 chopped medium onion 4 carrots, thinly sliced 3 celery stalks, thinly sliced 1 tablespoon dried thyme leaves Coarse salt and ground pepper 1 can (14.5 ounces) reduced-sodium chicken broth 1 bag (16 ounces) green split peas, picked over and rinsed Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes 2 tablespoons butter 4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes...
Ingredients 3/4 cup white vinegar 3/4 cup sugar 3 garlic cloves, minced 2 teaspoons red-pepper flakes 1/2 teaspoon coarse salt Preparation In a small pot, combine vinegar and sugar and bring to a boil. Reduce to a rapid simmer and cook until mixture is syrupy, about 6 minutes. Remove from heat and stir in garlic, red-pepper flakes, and salt. Let cool to room temperature before using. Related Video
Ingredients 6 slices low-sodium bacon 1 1/2 cups refrigerated cooked diced potatoes with onions (from 20-oz bag) 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups) 1 bag (12 oz) frozen baby sweet peas 1/2 cup fat-free half-and-half 1/4 teaspoon freshly ground pepper Preparation In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in pan; discard excess drippings....
Ingredients 2 cups all-purpose flour, plus more for work surface 1/4 teaspoon salt 14 tablespoons unsalted butter, softened 1 cup confectioners' sugar 1 large egg yolk 1/4 teaspoon pure vanilla extract 2 tablespoons unsweetened Dutch process cocoa powder Preparation Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed....
