Ingredients 1 Reynolds® Oven Bag, Large Size 1 teaspoon salt (divided) 1/2 teaspoon pepper (divided) 1 tablespoon lemon juice 4 salmon fillets (about 6 oz each) 2 tablespoons prepared pesto 1 cup grape tomatoes, cut in half 1 yellow bell pepper, cut into rings Fresh basil and lemon twist (optional) Preparation Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and lemon juice....
Ingredients 2 pounds small red and Yukon gold potatoes, halved (quartered if large) 2 tablespoons plus 1 1/2 teaspoons coarse salt 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1/3 cup extra-virgin olive oil 1 small red onion, cut into 1/4-inch dice (about 1/3 cup) 5 cornichons, rinsed and sliced into thin rounds (about 1/4 cup) 2 tablespoons capers, rinsed and coarsely chopped 2 tablespoons coarsely chopped fresh flat-leaf parsley...
Ingredients 1 tablespoon olive oil 1 pound small sea scallops, side muscle removed Coarse salt 1 small onion, halved and sliced 1/4 inch thick 1 tablespoon grated peeled fresh ginger 1/2 pound sugar snap peas, trimmed 2 tablespoons fresh lime juice 1/2 teaspoon Asian garlic-chili sauce 1/2 cup loosely packed fresh cilantro leaves Preparation In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly....
Ingredients 2 tablespoons lime juice 2 teaspoons cornstarch 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper 1 lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed 1 large yellow bell pepper, chopped (1 1/2 cups) 1 large red bell pepper, chopped (1 1/2 cups) 1 medium onion, chopped (1/2 cup) 1/3 cup Progresso™ chicken broth (from 32-oz carton) 2 cloves garlic, finely chopped...
Ingredients Two 8-ounce skinless, boneless chicken breasts Kosher salt and freshly ground black pepper 3 limes, juiced 2 red bell peppers, halved and cored 2 green bell peppers, halved and cored 1 medium-size onion, peeled 4 large flour tortillas 1 Anaheim chile, seeded and minced 2 cups shredded romaine lettuce 2 ounces farmer or hoop cheese 1/4 cup loosely packed cilantro leaves 2 very ripe tomatoes, coarsely chopped Preparation Season chicken with salt and pepper....
Ingredients 3 cups instant masa harina flour 1 1/2 cups warm water 3 cups leftover shredded cooked beef 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix 2 tablespoons from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce 2 tablespoons crumbled queso fresco cheese 1 tablespoon coarsely chopped fresh cilantro leaves Preparation Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray....
Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 pound (2 sticks) unsalted butter, room temperature 3/4 cup packed light-brown sugar 3/4 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1 1/2 cups oats 1 cup dried cherries 4 1/2 ounces bittersweet chocolate, coarsely chopped 1 cup toffee pieces Preparation Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda....
Ingredients 4 tablespoons unsalted butter, room temperature 2 cups confectioners' sugar 2 tablespoons milk 1/2 teaspoon vanilla extract 1 pinch salt Preparation In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy. Related Video
Ingredients 1/4 cup low-fat plain yogurt 1 tablespoon fresh lemon juice 1/2 teaspoon coarse salt 1/4 teaspoon ground pepper 1 (about 2 cups) apple, cored and cut into 1/2-inch pieces 1 (about 1/2 cup) celery, thinly sliced crosswise 1/2 cup halved red seedless grapes 4 Boston lettuce leaves 1/2 cup chopped toasted walnuts Preparation In a medium bowl, whisk together yogurt and lemon juice; season with coarse salt and ground pepper....
Ingredients Spice Cookie Dough 1 cup chopped toasted blanched almonds 1/2 cup chopped candied ginger Preparation Once the flour is incorporated according to dough recipe, beat in almonds and ginger. Divide dough into 2 pieces. Shape each into a 10-inch-long rectangle. Wrap in parchment. Refrigerate until very firm, about 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes....
Ingredients 15 ounces fresh goat cheese 4 ounces mild blue cheese, such as Gorgonzola dolce 1 nine-inch wheel Brie, chilled 1 cup walnut halves, toasted and chopped, plus more for garnish 1 cup ruby port 1/4 cup honey Fresh thyme 4 cups red seedless grapes, sliced into 1/4-inch pieces Preparation In the bowl of an electric mixer fitted with the paddle attachment, beat goat cheese and blue cheese until mixture is softened and smooth....
Ingredients 2 cups uncooked rotini pasta (6 oz) 2 cups cubed rotisserie chicken 1 cup four-cheese pasta sauce (from 15-oz jar) 1 can (4.5 oz) Old El Paso™ diced green chiles, undrained 1 cup shredded taco-flavored cheese (4 oz) Diced red bell pepper Sliced ripe olives Coarsely broken tortilla chips Preparation In 12-inch skillet, heat 3 cups water to boiling; add pasta. Cook 8 to 9 minutes or until pasta is tender; drain and return to skillet....
Ingredients Fresh mint leaves Bittersweet chocolate, melted and cooled slightly Small paintbrush Skewers Kitchen tweezers Preparation Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes. Gently grasp each leaf with tweezers, and peel from chocolate. Use chocolate leaves to decorate as desired, or store, refrigerated, in an airtight container for up to 2 days....
Ingredients 1 batch Basic Vanilla Cookie Dough Gel food color Preparation Preheat oven to 350 degrees. Tint dough with food color as desired. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour. Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes. Using a tree cutter, cut out trees....
Ingredients 1 cup fresh or frozen (thawed) cranberries 1 jar (10.5 oz) red pepper jelly 1/4 cup sugar 1/4 cup water 1/4 teaspoon crushed red pepper flakes 1 teaspoon chopped fresh rosemary leaves 30 pecan halves (about 1/2 cup) 2 packages (2.1 oz each) frozen mini phyllo shells, thawed 1 package (8 oz) Camembert cheese, cut into 1/2-inch cubes Additional fresh rosemary leaves, if desired Preparation In large saucepan, heat cranberries, jelly, sugar, water and pepper flakes to boiling over medium-high heat, stirring often....
Ingredients 16 ears yellow corn 4 tablespoons butter, (cut into small pieces) 1 tablespoon coarse salt Tortilla chips, (optional) Lime wedges, (optional) Scallions, sliced, (optional) Preparation Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky....
Ingredients 4 small yellow onions, chopped (about 2 cups) 2 tablespoons olive oil 3 carrots, peeled and cut into 1-inch pieces 3 parsnips, peeled and cut into 1/2-inch diagonal slices 1 1/2 cups canned crushed tomatoes 3 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat 4 small turnips, cut into 1-inch cubes 1 two-pound butternut squash, peeled and cut into 1 1/2-inch cubes Salt, (to taste)...
Ingredients Vegetable oil for frying 1 lb tilapia fillets (4 fillets) 1 can (12 oz) club soda 1 1/4 cups Gold Medal™ all-purpose flour 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package) 8 mini burger buns, split 2 cups shredded green cabbage 1 cup Mexican sour cream 1/2 cup Old El Paso™ Thick ’n Chunky salsa 1 cup canned Old El Paso™ refried beans Preparation In deep fat fryer or 4-quart Dutch oven, heat 1 1/2 inches oil to 350°F....
Ingredients 2 large apples 1/4 cup caramel topping Preparation Heat coals or gas grill for direct heat. Fold four 18x12-inch pieces heavy-duty aluminum foil crosswise in half; spray with cooking spray. Cut apples in half; remove cores. Cut each half into 4 wedges. Place 4 apple wedges in center of each piece of foil. Drizzle 2 tablespoons caramel topping over apple wedges on each piece of foil. Wrap foil securely around apples....
Ingredients 2 bags (10 oz each) Cascadian Farm® frozen organic strawberries, thawed (do not drain) 1/4 cup granulated sugar 1/3 cup butter, chilled, cut into small pieces 2 1/2 cups Gold Medal™ all-purpose flour 1/3 cup granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 cup milk 1 egg yolk, slightly beaten 1 teaspoon granulated or coarse decorating sugar 3/4 cup whipping cream Preparation Heat oven to 400°F. In large bowl, mix strawberries (with juices) and 1/4 cup sugar; set aside....
