Ingredients 2 teaspoons olive or vegetable oil 3/4 to 1 lb boneless skinless chicken breasts 1 cup sliced white onion 1 cup red or green bell pepper strips (or a mix) 2 teaspoons minced garlic 1/4 teaspoon dried thyme leaves 1 chipotle chile, minced 1 tablespoon adobo sauce (from can of chipotle chiles) 2 tablespoons from 1 packet (1 oz) Old El Paso™ Fajita Seasoning Mix 1 to 2 tablespoons water...
Ingredients 1 cup buttermilk 1/2 cup sour cream 1/4 cup mayonnaise Desired mix-in Coarse salt and ground pepper 1/2 avocado, mashed until smooth 1/4 cup finely chopped chives 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 small head roasted garlic, skins removed cloves mashed until smooth (2 tablespoons) 1 1/2 teaspoons copped fresh thyme leaves 1 small garlic clove, minced Pinch of cayenne pepper 3 ounces blue cheese, crumbled (3/4 cup) 1/3 cup ketchup 3 tablespoons sweet pickle relish 2 ounces finely grated parmesan (2/3 cup) 1 teaspoon coarsely ground pepper Preparation In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth....
Ingredients 1 3/4 cups cold heavy cream 2/3 cup wildflower or orange blossom honey 4 large egg yolks Preparation In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate. In a small pot, bring honey to a boil over medium-high and cook 2 minutes. In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow, steady stream....
Ingredients 10 bird's-eye chiles or 6 habanero chiles, seeds and ribs removed, finely chopped 2 bay leaves 2 stalks lemongrass, tender inner part only, finely chopped Zest of 2 limes 1 large red onion, chopped 3 cloves garlic, minced 1/2 teaspoon ground coriander 1/2 teaspoon ground cardamom, preferably freshly ground 1/4 teaspoon ground cloves 1 piece (3 inches) fresh ginger, peeled and grated 2 tablespoons peanut oil 2 teaspoons coarse salt Preparation Place all ingredients in the bowl of a food processor and process until a chunky paste forms....
Ingredients 1/2 cup tahini (sesame paste) 2 cloves garlic, peeled and crushed 1/2 cup fresh lemon juice (3 to 4 lemons) 1 cup loosely packed mint leaves 1/2 cup olive oil 1 1/2 teaspoons coarsely ground black pepper 3/4 teaspoon sherry vinegar 1/4 teaspoon cayenne Salt, to taste 3 1/4 pounds shank, half of a butterflied leg of lamb 3 lemons, thinly sliced Fresh mint, for garnish Preparation For the marinade, combine first 9 ingredients and 4 tablespoons water in a blender; process until smooth....
Ingredients 2 1/2 to 2 3/4 cups Gold Medal™ all-purpose flour 1/2 teaspoon salt 1 package regular or quick* active dry yeast 1 1/2 cups very warm water (120°F to 130°F) 1/4 cup honey 1 tablespoon olive or vegetable oil 1 cup Gold Medal™ whole wheat flour 1 cup Fiber One™ original bran cereal Additional honey, if desired Preparation In large bowl, mix 1 3/4 cups of the all-purpose flour, the salt and yeast....
Ingredients 1 teaspoon dried Italian seasoning 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon pepper 1 tablespoon olive oil 1 large onion, chopped (1 cup) 2 cloves garlic, finely chopped 1 cup vegetable or chicken broth (from 32-oz carton) 1/2 cup dry white wine 1/2 cup uncooked regular long-grain brown rice 2 cups frozen mixed vegetables (from 12-oz bag) 2 fresh tilapia fillets (about 1 lb), cut in half lengthwise...
Ingredients 1 1/2 cups Original Bisquick™ mix 1 cup old-fashioned or quick-cooking oats 3/4 cup packed brown sugar 1/3 cup butter or margarine, softened 1 egg 1 1/4 cups white baking chips 2 tablespoons whipping (heavy) cream 1 1/2 cups mixed nuts or cashews Preparation Heat oven to 350°. Lightly grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray. Stir Bisquick mix, oats, brown sugar, butter and egg in large bowl until well blended....
Ingredients 2 cups black olives, such as Kalamata, pitted 4 anchovy fillets 1/2 cup fresh flat-leaf parsley 1 garlic clove 2 tablespoons extra-virgin olive oil Preparation Pulse olives, anchovies, parsley, and garlic in a food processor until coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days. Related Video
Ingredients 1/4 cup white wine or rice wine vinegar 1 tablespoon Dijon mustard 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground pepper Pinch of granulated sugar 3/4 cup extra-virgin olive oil Preparation Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.) Related Video
Ingredients 1 large egg 1/4 cup grated Parmesan 1/2 teaspoon mustard powder 1/4 teaspoon salt 1/8 teaspoon cayenne pepper All-purpose flour, for rolling 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed Preparation Preheat oven to 400 degrees. In a small bowl, whisk together egg and 1 tablespoon water; set egg wash aside. In another small bowl, combine Parmesan, mustard powder, salt, and cayenne; set aside. On a lightly floured work surface, roll out dough (still folded in thirds) to a 12-by-16-inch rectangle....
Ingredients 4 cups uncooked bow-tie (farfalle) pasta (8 oz) 1 lb fresh broccoli 1 cup mayonnaise 1/3 cup sugar 1/3 cup chopped red onion 1/3 cup red wine vinegar 1 teaspoon salt 2 cups seedless red grapes, cut in half 1 cup chopped pecans 8 slices bacon, crisply cooked, crumbled Freshly ground pepper, if desired Preparation Cook and drain pasta as directed on package. Meanwhile, cut broccoli florets from stems; separate florets into small pieces using tip of paring knife....
Ingredients 1/2 cup plus 4 teaspoons extra-virgin olive oil 3 garlic cloves, minced 1/2 cup yellow cornmeal 1/2 cup finely grated Parmesan cheese 3 cups coarsely chopped baby spinach (about 2 ounces) 1 teaspoon coarse salt Freshly ground pepper 1 lemon, cut into wedges Preparation Heat 1/4 cup oil and the garlic in a medium saucepan over medium heat until garlic is fragrant, about 1 minute. Add 6 cups water; bring to a boil....
Ingredients 2 tablespoons vegetable oil 1 boneless pork shoulder (2 1/2 lb), trimmed of fat, cut into 1-inch cubes 2 medium onions, chopped (1 1/2 cups) 3 cloves garlic, finely chopped 2 1/2 cups Progresso™ chicken broth (from 32-oz carton) 4 cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained 1 container (8 oz) sour cream 1/2 teaspoon salt 1/2 teaspoon pepper 1 package (16 oz) medium egg noodles...
Ingredients 2 tablespoons bread crumbs 8 medium Yukon Gold potatoes, (3 pounds), peeled, cut into eighths 2 medium cloves garlic, peeled, thinly sliced 2 bay leaves 2 teaspoons salt 1/2 teaspoon baking soda 1 cup nonfat buttermilk 1 1/4 cups skim milk 3 tablespoons snipped chives 2 teaspoons sugar 1/8 teaspoon freshly ground black pepper 4 large egg whites 1/8 teaspoon cream of tartar Vegetable oil cooking spray Preparation Heat oven to 425 degrees....
Ingredients 1 peach 1 nectarine 3 apricots 5 ounces peach brandy 1 bottle (750 mL) chilled Prosecco (Italian sparkling wine) 1 cup peach nectar Superfine sugar (optional) Preparation In a pitcher, combine peach, nectarine, and apricots, all pitted and cut into wedges. Stir in peach brandy; let sit at least 1 hour. Stir in Prosecco and peach nectar. Add superfine sugar, if desired. Serve chilled. Related Video
Ingredients One 4-pound pheasant, washed and patted dry 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup mixed fresh herbs, such as rosemary, thyme, savory, and basil 1 lemon, quartered 8 cipolline onions 1 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned 1/2 cup Marsala wine 1 cup mixed green and red grapes 1/2 cup coarsely chopped walnuts 8 large radicchio leaves...
Ingredients 3 acorn squash (about 3 pounds total) 3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat 1 1/2 cups apple cider 1 tablespoon freshly grated horseradish 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 Granny Smith apples (about 1 pound) Juice of 1 lemon 1/4 cup coarsely chopped fresh flat-leaf parsley leaves Olive-oil cooking spray Preparation Heat oven to 450 degrees....
Ingredients 1/4 cup extra-virgin olive oil 4 small shallots, thinly sliced 1 pint cherry or grape tomatoes 2 bunches spinach (1 1/2 pounds total), trimmed and washed Coarse salt and ground pepper 1/4 cup finely grated Pecorino Romano (4 ounces) Preparation In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes....
Ingredients 4 pieces (about 36 inches each) red shoestring licorice 1/3 cup Cheerios™ cereal 1 roll (1.5 oz) brightly colored, ring-shaped gummy candy 1 package (1 1/4 oz) pastel-colored tube-shaped licorice candies 1/2 cup colored miniature marshmallows 1 tablespoon powdered sugar Preparation Onto each piece of shoestring licorice, string an arrangement of cereal, candies and marshmallows (to prevent stickiness, dip 1 end of licorice into powdered sugar before poking licorice through each marshmallow)....
