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recipe.id | recipe.ts | recipe.title | recipe.description | recipe.directions | recipe.ingredients | recipe.nutrition |
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445 | 2017-09-25 22:18:46 | Cauliflower Comeback: 12+ Creative Cauliflower Recipes | ||||
446 | 2017-09-25 22:18:46 | Sheet Pans Are Changing the Dinner Game | ||||
447 | 2017-09-25 22:18:46 | You Won't Believe the Rumored Oreo Flavors for 2017 | ||||
448 | 2017-09-25 22:18:46 | Ramen Noodle Recipes | ||||
449 | 2017-09-25 22:18:48 | Better Homes & Gardens April 2017 Recipes | ||||
450 | 2017-09-25 22:18:48 | Better Homes & Gardens May 2017 Recipes | ||||
451 | 2017-09-25 22:18:48 | Better Homes and Gardens April 2016 Recipes | ||||
452 | 2017-09-25 22:18:48 | Better Homes and Gardens Contest Winning Recipes | ||||
453 | 2017-09-25 22:18:48 | Better Homes & Gardens March 2017 Recipes | ||||
454 | 2017-09-25 22:18:48 | Better Homes and Gardens May 2015 Recipes | ||||
455 | 2017-09-25 22:18:48 | Better Homes & Gardens June 2017 Recipes | ||||
456 | 2017-09-25 22:18:48 | Better Homes and Gardens February 2017 Recipes | ||||
457 | 2017-09-25 22:18:48 | Better Homes and Gardens October 2016 Recipes | ||||
458 | 2017-09-25 22:18:48 | Better Homes and Gardens January 2017 Recipes | ||||
459 | 2017-09-25 22:18:48 | Better Homes and Gardens May 2016 Recipes | ||||
460 | 2017-09-25 22:18:48 | Better Homes and Gardens November 2016 Recipes | ||||
461 | 2017-09-25 22:18:48 | Our Best-Ever Better Homes and Gardens Summer Recipes | ||||
462 | 2017-09-25 22:18:48 | Better Homes and Gardens March 2013 Recipes | ||||
463 | 2017-09-25 22:18:48 | Better Homes and Gardens February 2014 Recipes | ||||
464 | 2017-09-25 22:18:48 | Better Homes and Gardens March 2016 Recipes | ||||
465 | 2017-09-25 22:18:48 | Better Homes and Gardens February 2015 Recipes | ||||
466 | 2017-09-25 22:18:48 | Better Homes and Gardens June 2016 Recipes | ||||
467 | 2017-09-25 22:18:48 | Better Homes and Gardens August 2016 Recipes | ||||
468 | 2017-09-25 22:18:48 | Better Homes and Gardens September 2016 Recipes | ||||
469 | 2017-09-25 22:18:48 | Better Homes and Gardens December 2016 Recipes | ||||
470 | 2017-09-25 22:18:48 | Better Homes and Gardens June 2015 Recipes | ||||
471 | 2017-09-25 22:18:48 | Better Homes and Gardens July 2016 Recipes | ||||
472 | 2017-09-25 22:18:48 | Better Homes and Gardens May 2013 Recipes | ||||
473 | 2017-11-28 04:31:12 | Spiraled Zucchini and Crispy Potato Salad | Preheat oven to 350 degrees F. Line a baking sheet with nonstick foil. Coat foil with cooking spray; set baking sheet aside. Using a spiral vegetable slicer fitted with the chipper blade (large holes),* push the potato through the blade to make long potato spirals. Break spirals into 6- to 12-inch-long pieces and place in a large bowl. Drizzle with oil and sprinkle with salt and pepper; toss gently to coat. Transfer potato spirals to the prepared baking sheet, spreading in a single layer. Bake for 15 to 20 minutes or until tender, stirring once. Increase oven temperature to 450 degrees F. Bake for 5 to 10 minutes more or until potato spirals are golden brown and crisp. Meanwhile, using the spiral vegetable slicer fitted with the chipper blade (large holes),* push the zucchini through the blade to make long zucchini spirals. Break spirals into 6- to 12-inch-long pieces. In a serving bowl combine the zucchini spirals, tomatoes, and basil. Add Lemon-Rice Vinegar Dressing; toss gently to coat. Top with the potato spirals, tossing gently if desired. |
Nonstick cooking spray 1 large potato, peeled 1 tablespoon olive oil 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 large zucchini 1 - 1 1/2 cups halved cherry tomatoes 2 tablespoons snipped fresh basil, Italian (flat-leaf) parsley, or tarragon 1 recipe Lemon-Rice Vinegar Dressing | Per serving: 160 kcal , 11 g fat (1 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 0 mg chol. , 226 mg sodium , 15 g carb. , 2 g fiber , 4 g sugar , 2 g pro. | |
474 | 2017-11-28 04:31:14 | Cauliflower-Potato Mash | This creamy side calls for just 20 minutes of hands-on time. | Preheat oven to 400 degrees F. Lightly coat shallow baking pan with nonstick cooking spray. Place cauliflower in pan; drizzle with oil. Toss to coat. Roast 30 to 40 minutes or until just browned, stirring occasionally. Place potatoes in large saucepan with salted water to cover. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until very tender. Drain; return potatoes to saucepan. Mash with potato masher; set aside. Place cauliflower in food processor; cover and process until very finely chopped, adding 2 Tbsp. of the milk. Add cauliflower mixture to potatoes in saucepan. Add remaining milk, the coconut oil, salt, and black pepper. Heat through over medium heat, stirring frequently. Top with green onions. |
Nonstick cooking spray 1 medium head cauliflower (2 pounds), cut into florets (about 4 1/2 cups) 1 tablespoon olive oil 1 1/2 pounds Yukon Gold potatoes, scrubbed or peeled, and cut into 2-inch pieces 1 1/4 cups milk 3 tablespoons coconut oil, melted 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Green onions, chopped (optional) | Per serving: 123 kcal , 6 g fat (4 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 2 mg chol. , 151 mg sodium , 14 g carb. , 3 g fiber , 3 g sugar , 3 g pro. |
475 | 2017-11-28 04:31:15 | Italian Pork Pot Roast | When your family gathers on Sunday, serve them this pot roast rubbed with a mixture of fennel seed, parsley, Italian seasoning, and garlic. | In a small bowl combine fennel seed, parsley, Italian seasoning, garlic salt, and pepper; set aside. Untie pork roast and unroll. Trim fat. Rub with seasoning mixture. Retie roast. In a Dutch oven or large pot heat oil. Brown pork roast slowly on all sides. Drain fat. Pour the 3/4 water over meat. Roast, uncovered, in a 325 degrees F oven for 1-1/2 hours. Arrange vegetables around roast. Cover and roast for 50 to 60 minutes more or until vegetables and meat are tender, adding additional water, if necessary. Transfer meat to a serving platter; cover with foil. Let stand for 15 minutes. Remove strings and carve. Using a slotted spoon, transfer vegetables to a serving bowl; keep warm. For gravy, skim fat from pan juices; strain juices, if desired. Add water to juices, if necessary, to make 1-1/2 cups. Cook pan juices in Dutch oven or large pot over medium-high heat until bubbly. Combine the 1/2 cup cold water and the flour; stir until smooth. Gradually add to the hot pan juices, whisking until smooth and bubbly. Cook and stir 1 minute more. Serve with roast. |
2 tablespoons fennel seed, crushed 2 tablespoons dried parsley, crushed 4 teaspoons dried Italian seasoning, crushed 1 1/2 teaspoons garlic salt 1 teaspoon ground black pepper 3 - 4 pounds boneless pork shoulder roast 1 tablespoon cooking oil 3/4 cup water 5 carrots, quartered 6 small potatoes, peeled (about 1-1/2 pounds) 1 large fennel bulb, trimmed and cut into wedges 1/2 cup cold water 1/4 cup instant flour (such as Wondra) |
Per serving: 552 kcal , 26 g fat (8 g sat. fat , 149 mg chol. , 686 mg sodium , 35 g carb. , 4 g fiber , 43 g pro. |
476 | 2017-11-28 04:31:19 | Apple-Infused Mashed Sweet Potatoes with Marshmallow | Mashed sweet potatoes without the mess or stress! Line your dish, then set and forget these fall-flavored slow cooker sweet potatoes. | In a 6-quart slow cooker combine sweet potatoes, celeriac, and apple cider. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Use a slotted spoon to transfer vegetables to a large bowl, reserving cooking liquid. Mash vegetables until smooth, adding cooking liquid if needed to mash. Add milk, butter, apple butter, hazelnut liqueur, and salt. Mash until light and fluffy. Top with marshmallow creme and hazelnuts before serving. |
2 pounds sweet potatoes, peeled and cut into 1-inch pieces 2 pounds celeriac, peeled and cut into 1-inch pieces 2 cups apple cider 3/4 cup milk 2 tablespoons butter, cut up 2 tablespoons apple butter 1 - 2 tablespoons hazelnut liqueur 1/2 teaspoon salt 1 cup marshmallow creme 1/2 cup chopped toasted hazelnuts | |
477 | 2017-11-28 04:31:20 | Pollo Placero (Plaza-Style Chicken) | This Mexican chicken dish is perfect for any dinner party. The chicken is cooked to a tender perfection in an onion, garlic and herbs pan, and topped with an authentic fire roasted tomatoes and enchilada sauce. Serve with cooked potatoes and carrots, and corn tortillas for a tasty Mexican meal. | In a large pot, combine chicken, one half of the onion, garlic, thyme, and oregano. Add cold water to cover; bring to boiling over high heat. Reduce heat; let chicken simmer for 30 minutes or until a thermometer inserted into the thigh reads 160 degrees F. Using tongs, transfer chicken pieces to a plate. Cover and keep warm. Remove 1 cup of the chicken cooking water; discard remainder. In a food processor or blender, combine remaining half of onion,tomatoes, salt and the reserved chicken cooking water. Blend quickly, just enough to form a chunky sauce. Transfer mixture to a medium saucepan; bring to simmering and let cook for about 15 minutes or until sauce thickens. Pull skin from chicken pieces and discard skin. In a large skillet, pour vegetable oil until about 1/4-inch deep. Heat oil until shimmery; add chicken pieces and cook, turning once, until chicken is browned. Remove chicken and keep warm. Add potatoes and carrots; cook and stir for about a minute or until warmed through. Remove from skillet and keep warm. Add enchilada sauce to skillet; heat to simmering. Dip tortillas in enchilada sauce; remove from skillet and fold into quarters. On each of four serving plates, place one piece of chicken. Spoon generously with chunky sauce. On opposite sides of the plate, arrange cooked potatoes, cooked carrots and folded tortillas. Sprinkle tortillas with queso cotija; sprinkle chicken with shredded romaine. Serve immediately. |
4 chicken hindquarters 1 large onion, sliced 1/2-inch thick 3 cloves garlic, peeled 1/2 teaspoon thyme leaves 1 teaspoon Mexican oregano 2 14 ounce can chopped fire-roasted tomatoes 1/2 teaspoon salt 4 medium potatoes, cooked and cubed 4 large carrots, peeled cooked and sliced 8 corn tortillas 1 8 ounce jar prepared enchilada sauce 1 cup queso cotija 2 cups shredded romaine | Per serving: 818 kcal , 43 g fat (6 g sat. fat , 5 g polyunsaturated fat , 9 g monounsaturated fat ), 207 mg chol. , 1332 mg sodium , 71 g carb. , 11 g fiber , 16 g sugar , 52 g pro. |
478 | 2017-11-28 04:31:22 | Walnut-Sage Potatoes au Gratin | If desired, peel potatoes. Thinly slice potatoes (you should have 6 cups). Place slices in a colander. Rinse with cool water; set aside to drain. Preheat oven to 350 degrees F. For sauce, in a medium saucepan, heat walnut oil over medium heat. Add onion and garlic; cook until tender but not brown. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in snipped sage. In a greased 2-quart casserole with a lid, layer half of the potatoes. Cover with half of the sauce. Sprinkle with half the cheese. Repeat layering with the potatoes and sauce. Reserve remaining cheese. Cover casserole. Bake for 40 minutes. Uncover and bake about 25 minutes more or just until potatoes are tender. Sprinkle remaining cheese and nuts over top. Bake, uncovered, for 5 minutes. Remove from oven; let stand for 10 minutes. If desired, garnish with sage leaves. |
6 medium potatoes (2 pounds) 3 tablespoons walnut oil 1/2 cup chopped onion (1 medium) 2 cloves garlic, minced 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 1/2 cups milk 3 tablespoons snipped fresh sage 1 cup shredded Gruyere cheese (4 ounces) 1/3 cup broken walnut pieces Fresh sage leaves (optional) | Per serving: 217 kcal , 12 g fat (3 g sat. fat , 17 mg chol. , 187 mg sodium , 20 g carb. , 2 g fiber , 9 g pro. | |
480 | 2017-11-28 04:31:26 | Maple-Glazed Sweet Potatoes | These baked sweet potatoes are lower in calories, fat, and sugar than the traditional butter and marshmallow version. | Peel and cut the sweet potatoes into 1- to 1-1/2-inch chunks. In a large bowl combine the maple syrup, mustard, oil, salt, and pepper; add sweet potatoes and cranberries. Toss to coat. Transfer mixture to a 3-quart baking dish, spreading mixture evenly. Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until potatoes are glazed and tender, stirring twice. Makes 8 servings. |
2 pounds sweet potatoes (4 to 6 medium) 1/3 cup pure maple syrup or maple-flavored syrup 3 tablespoons coarse-grain Dijon-style mustard 2 tablespoons cooking oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup cranberries | Per serving: 160 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 287 mg sodium , 30 g carb. , 3 g fiber , 13 g sugar , 1 g pro. |
481 | 2017-11-28 04:31:29 | Chile-Lime Roasted Vegetables | Preheat oven to 450 degrees F. Line a 15x10-inch baking pan with foil; coat foil with cooking spray. Place the next four ingredients (through onion) in prepared pan. Drizzle with 1 tablespoon of the oil; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the ground chipotle pepper. Roast 20 minutes. Stir vegetables; add the next three ingredients (through garlic). Drizzle with remaining 1 tablespoon oil and sprinkle with remaining 1/4 teaspoon salt and ground chipotle pepper. Roast 10 to 15 minutes more or until vegetables are tender and edges are brown. Squeeze juice from lime over vegetables and top with cilantro. |
Nonstick cooking spray 8 ounces small red potatoes, peeled (if desired) and cut into 1-inch pieces (1 1/2 cups) 2 medium carrots, peeled and cut into 1-inch pieces 3/4 cup 1-inch pieces peeled parsnips and/or turnip 1 medium onion, cut up 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon ground chipotle chile pepper 2 large red and/or sweet peppers, cut into 1-inch pieces 1 1/2 cups halved or quartered fresh button or cremini mushrooms (4 ounces) 5 cloves garlic, peeled 1 lime, halved Fresh cilantro leaves |
Per serving: 88 kcal , 4 g fat (1 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 0 mg chol. , 142 mg sodium , 13 g carb. , 3 g fiber , 4 g sugar , 2 g pro. | |
482 | 2017-11-28 04:31:33 | Salmon Hash | Serve this hash topped with eggs done any way you like! | Heat 2 Tbsp. oil in a 12-inch skillet over medium heat. Add sweet pepper, celery, and onion. Cook and stir 5 to 6 minutes or until tender. Stir in stuffing; spread evenly. Cook 5 minutes; stir and spread evenly. Cook 3 to 4 minutes or until heated and browned. Stir in salmon; heat. Remove; cover and keep warm. Wipe out skillet. Heat remaining oil over medium heat. Add eggs; cook 4 minutes or until done. Serve over hash with herb and, if desired, gravy. |
3 tablespoons vegetable oil 1 large red sweet pepper, cut into 1-inch pieces 2 stalks celery, cut into 1-inch pieces 1 large onion, coarsely chopped 4 cups leftover stuffing 4 ounces smoked salmon (not lox-style), flaked into 1-inch chunks 4 eggs Chopped fresh sage or parsley Leftover gravy, warmed (optional) | Per serving: 618 kcal , 41 g fat (8 g sat. fat , 15 g polyunsaturated fat , 16 g monounsaturated fat ), 193 mg chol. , 1243 mg sodium , 45 g carb. , 4 g fiber , 8 g sugar , 18 g pro. |
483 | 2017-11-28 04:31:35 | Crab Boil | Cajuns call it Crab Boil, but crawfish play a role as well, simmered with potatoes and corn on the cob. For fun and for easy cleanup, serve this the traditional way, on newspapers. | In each of 2 very large pots bring 5 quarts water, 1/2 cup purchased or homemade crab boil seasoning, and 2 teaspoons salt to boiling. Divide corn, potatoes, onions, and lemons between the 2 pots. Return to boiling. Reduce heat. Cover and simmer 10 minutes. Rinse crabs and crawfish in water. Add crabs to one pot of boiling water. Return to boiling. Reduce heat and simmer, covered, for 15 minutes. Add crawfish to the other pot. Return to boiling. Reduce heat and simmer, covered, 5 minutes. To serve, with a slotted spoon remove crabs, crawfish, corn, potatoes, and onions to a serving platter. Makes 8 servings. |
10 water 1 cup purchased crab boil seasoning 4 teaspoons salt 8 fresh ears of corn, halved 8 small potatoes, peeled and halved 4 small onions, halved 4 lemons, quartered 4 pounds live hard-shell blue crabs 4 pounds live crawfish (see Tip) | Per serving: 424 kcal , 4 g fat (1 g sat. fat , 202 mg chol. , 929 mg sodium , 41 g carb. , 6 g fiber , 56 g pro. |
484 | 2017-11-28 04:31:38 | Chicken with Pumpkin and Zucchini | This one-skillet dinner of chicken and vegetables is simmered in a wine-rosemary sauce. It makes enough to serve a family or guests. | Rinse chicken; pat dry with paper towels. Spray an unheated 12-inch skillet with nonstick cooking spray. Preheat skillet over medium heat. Add the chicken and cook for 10 to 15 minutes or until lightly brown, turning to brown evenly and adding onion and garlic during the last 5 minutes of cooking. Add the potatoes and pumpkin or winter squash. Combine wine or broth, rosemary, salt, and pepper; pour over chicken and vegetables. Bring mixture to boiling; reduce heat. Cover and simmer for 25 minutes. Add zucchini. Cover and cook about 5 minutes more or until chicken and vegetables are tender and chicken is no longer pink. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Pass pan juices. If desired, serve with lemon wedges. Makes 6 servings. |
1 2 1/2 pound package meaty chicken pieces (breasts, thighs and drumsticks), cut up and skinned Nonstick cooking spray 1/4 cup finely chopped onion 2 cloves garlic, minced 2 medium potatoes, peeled and cut in 1-inch cubes 2 cups peeled, 1-inch cubes pumpkin or winter squash 2/3 cup dry white wine or reduced-sodium chicken broth 1 teaspoon dried rosemary, crushed 1/4 teaspoon salt 1/4 teaspoon pepper 2 zucchini, sliced 1/4 inch thick Lemon wedges (optional) |
Per serving: 266 kcal , 10 g fat (3 g sat. fat , 66 mg chol. , 157 mg sodium , 17 g carb. , 2 g fiber , 22 g pro. |
485 | 2018-05-06 22:12:33 | Baked Sweet Potatoes (Camote) | Top this low-fuss baked sweet potato recipe with queso fresco, a salty Mexican cheese, and sliced peppers for a Mexican twist, then served the finished baked sweet potatoes with grilled chicken, steak, or even tacos to round out the meal. | Preheat oven to 375 degrees F. Grease a 3-quart rectangular baking dish. Arrange cubed sweet potatoes in the prepared baking dish; cover with foil. Bake for 45 minutes. Remove dish from oven; top potatoes with butter pieces. Drizzle with honey and sprinkle with canela and nutmeg. Bake, uncovered, for 10 minutes more. Toss gently before serving. If desired, garnish with sliced chile peppers, queso fresco, and/or kosher salt. |
4 large sweet potatoes (2 to 2-1/2 pounds total), peeled and cut into 1-inch cubes 1/4 cup butter, cut into small pieces 1/4 cup honey 1/4 teaspoon ground canela (Mexican cinnamon) or cinnamon 1/8 teaspoon freshly grated nutmeg Sliced fresh jalapeno chile peppers,* crumbled queso fresco, and/or kosher salt | Per serving: 241 kcal , 8 g fat (5 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 20 mg chol. , 151 mg sodium , 42 g carb. , 5 g fiber , 18 g sugar , 3 g pro. |
487 | 2017-11-28 04:31:41 | Candied Sweet Potatoes with Apples | Baked sweet potatoes and apples, glazed with brown sugar and butter, have a crunchy nut topping. | Wash and peel sweet potatoes. Cut off woody portions and ends. Cut potatoes diagonally into 1/2-inch-thick slices. Place a steamer basket in a saucepan. Add water to just below the bottom of the steamer basket. Bring to boiling. Add potato slices. Cover and reduce heat. Steam for 10 to 15 minutes or until just tender; cool. Meanwhile, core the unpeeled apple and cut into 12 wedges. In a greased, two-quart casserole combine potato slices and apple wedges. In a small saucepan bring the brown sugar, water, margrine or butter, and cloves to boiling. Drizzle the mixture evenly over potatoes and apples. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until potatoes and apples are glazed, stirring twice. Sprinkle potatoes and apples with toasted pecans or walnuts. Makes 4 servings. |
3 medium sweet potatoes (about 1 pound) 1 large cooking apple 1/3 cup packed brown sugar 1 tablespoon water 1 tablespoon margarine or butter Dash ground cloves 1/4 cup chopped pecans or walnuts, toasted | Per serving: 255 kcal , 8 g fat (1 g sat. fat , 0 mg chol. , 48 mg sodium , 47 g carb. , 2 g pro. |
488 | 2017-11-28 04:31:44 | Lamb Shanks with Three-Olive Sauce | Ask your butcher to crosscut the lamb shanks into small pieces to make them potluck-friendly. | In a small bowl combine oregano, dried rosemary, salt, black pepper, and crushed red pepper. Sprinkle herb mixture over lamb shank pieces; rub in with your fingers. In an extra-large skillet heat oil over medium-high heat. Add lamb shank pieces; brown on all sides, working in batches if necessary. Transfer lamb shank pieces to a 5- to 6-quart slow cooker. Sprinkle lamb evenly with garlic. Pour broth and wine over mixture in slow cooker. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Using a slotted spoon, transfer meat to a serving platter; cover to keep warm. For sauce, pour cooking liquid into a glass measuring cup; skim off fat. Measure 2 cups of the cooking liquid; pour into a small saucepan. In a small bowl stir together the cold water and cornstarch. Stir into saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in Kalamata olives, Spanish olives, black olives, and lemon juice. Serve meat with sauce and, if desired, mashed potatoes. If desired, sprinkle with cheese and fresh rosemary. |
1 teaspoon dried oregano, crushed 1 teaspoon dried rosemary, crushed 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 - 1/2 teaspoon crushed red pepper 4 meaty lamb shanks (about 5 pounds total), cut into 3- or 4-inch pieces 2 tablespoons olive oil 6 cloves garlic, minced 1 cup chicken broth 3/4 cup white wine 2 tablespoons cold water 2 tablespoons cornstarch 1/4 cup pitted Kalamata olives, coarsely chopped 1/4 cup pitted Spanish olives, coarsely chopped 2 tablespoons pitted oil-cured black olives, coarsely chopped 2 tablespoons lemon juice Hot mashed potatoes (optional) Feta cheese (optional) Snipped fresh rosemary (optional) |
Per serving: 587 kcal , 33 g fat (11 g sat. fat , 3 g polyunsaturated fat , 14 g monounsaturated fat ), 194 mg chol. , 742 mg sodium , 6 g carb. , 1 g fiber , 1 g sugar , 58 g pro. |
489 | 2017-11-28 04:31:46 | Sour Cream and Corn Mashers | These mashed potatoes pack a flavor punch. With corn, onions, garlic, sour cream, and corn flakes, your family will beg for seconds. | Preheat oven to 450 degrees F. In a large saucepan cook potatoes in lightly salted boiling water, covered, for 15 minutes or until fork tender. Drain; return to saucepan. Meanwhile, in a large skillet heat oil over medium heat. Add corn, green onions, and garlic. Cook and stir until vegetables are tender, about 5 minutes. Using a potato masher, mash potatoes. Stir in sour cream, 2 Tbsp. butter, salt, and pepper until combined. Stir in vegetable mixture. Transfer mixture to a 1 1/2-quart baking dish. Top with corn flakes and sprinkle with paprika. Drizzle over melted butter. Bake for 5 minutes or until lightly browned. |
2 pounds russet potatoes, peeled and chopped 1 teaspoon olive oil 1 cup fresh or frozen corn kernels 6 green onions, cut into 1-inch pieces 1 clove garlic, minced 1/2 cup sour cream 2 tablespoons butter 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cups corn flakes, crushed 1 teaspoon smoked paprika 3 tablespoons butter, melted | Per serving: 163 kcal , 8 g fat (5 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 20 mg chol. , 205 mg sodium , 21 g carb. , 2 g fiber , 2 g sugar , 3 g pro. |
490 | 2017-11-28 04:31:47 | Honey-Hoisin Sweet Potatoes | Top these roasted sweet potatoes with a crunchy cashew sauce. | In a small bowl stir together hoisin, honey, olive oil, and salt. Halve sweet potatoes. Brush the cut sides with 2 tablespoons of the hoisin mixture. Place potatoes, cut sides down, in baking pan lined with foil and coated with nonstick cooking spray. Roast at 425 degrees F for 25 to 30 minutes or until tender. Add lime juice to remaining hoisin mixture; spoon over cooked sweet potatoes. Top with cashews and green onion. Serve with lime wedges. |
1/4 cup hoisin sauce 2 tablespoons honey 1 tablespoon olive oil 1/2 teaspoon salt 4 small sweet potatoes, halved lengthwise 2 tablespoons lime juice 1/3 cup chopped cashews 1 green onion, chopped Lime wedges | Per serving: 183 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 0 mg chol. , 316 mg sodium , 34 g carb. , 4 g fiber , 12 g sugar , 3 g pro. |
491 | 2017-11-28 04:31:51 | Steak 'n' Bake | This recipe stars a baked potato stuffed with classic steakhouse flavors including blue cheese. Slices of sirloin steak pile on top for a protein-packed meal. | Wash potatoes; pierce with fork. Arrange potatoes on microwave-safe plate in spoke formation, leaving 1 inch between each potato. Micro-cook on high (100 percent power), uncovered, 14 to 18 minutes or until tender. (Or bake potatoes in 425 degree F oven for 40 to 60 minutes.) Let stand 5 minutes. Meanwhile, preheat broiler. Trim fat from steak. Place meat on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 16 to 18 minutes for medium-rare (145 degrees F) or 19 to 21 minutes for medium (160 degrees F), turning once halfway through broiling. Transfer meat to cutting board; let stand 5 minutes. Or, to grill, prepare steak as above. For charcoal grill, grill on rack of uncovered grill directly over medium coals 18 to 22 minutes for medium (160 degrees F), turning once. For gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover; grill as above. To serve, roll each potato gently under your hand. Cut an X in top of potato. Press in and up on ends of potato. Cut steak in bite-size strips. Top potatoes with beef strips and spinach; drizzle with dressing. Top with onion wedges. Makes 4 servings. |
4 medium baking potatoes 12 - 16 ounces boneless beef sirloin steak, cut 1 inch thick 2 cups fresh baby spinach 3/4 cup bottled blue cheese salad dressing 1 small red onion, cut in thin wedges | Per serving: 580 kcal , 35 g fat (9 g sat. fat , 13 g polyunsaturated fat , 11 g monounsaturated fat ), 65 mg chol. , 577 mg sodium , 35 g carb. , 4 g fiber , 4 g sugar , 32 g pro. |
493 | 2017-11-28 04:31:56 | Curried Beef and Potatoes | This hearty stir-fry, seasoned with a hint of curry, makes a delicious healthy dinner for the whole family. | Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside. Cook sliced potatoes in boiling water about 5 minutes or until tender. Drain and set aside. Meanwhile, for sauce, stir together beef broth, cornstarch, and salt. Spray a wok or large skillet with nonstick spray coating. Heat over medium-high heat. Add onion and stir-fry 2 minutes. Add green pepper and stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove from wok. Add oil to hot wok. Add beef and curry powder. Stir-fry 2 to 3 minutes or until beef is done. Push beef from center of wok. Stir sauce and add to center of wok. Cook and stir until thickened and bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all ingredients for 1 minute or until heated through. Makes 4 servings. |
3/4 pound beef top round steak 2 small potatoes, halved and thinly sliced (1/2 pound total) 1/2 cup beef broth 2 teaspoons cornstarch 1/4 teaspoon salt Nonstick spray coating 3/4 cup chopped onion 3/4 cup chopped green or sweet red pepper 1 tablespoon cooking oil 1 teaspoon curry powder 1 medium tomato, coarsely chopped | Per serving: 251 kcal , 8 g fat 53 mg chol. , 414 mg sodium , 21 g carb. , 23 g pro. |
494 | 2017-09-25 22:18:52 | 23 Potato Recipes Worthy of Your Next Party | ||||
495 | 2017-09-25 22:18:52 | Scalloped Potato Recipes | ||||
496 | 2017-09-25 22:18:52 | How to Make Fried Potatoes | ||||
497 | 2017-09-25 22:18:52 | 11 French Fry Recipes That Will Shock Your Taste Buds | ||||
498 | 2017-11-28 04:32:14 | Pink Peppercorn-Viola Shortbread | Flour, sugar, and butter are all you need to bake up a classic shortbread recipe. Add color and complementary flavors with crushed pink peppercorns and edible violas. | Preheat oven to 325 degrees F. In a large bowl combine flour and sugar. Use a pastry blender to cut in butter until mixture resembles fine crumbs. Stir in chopped violas and peppercorns. Knead mixture until it forms a smooth ball. (Mixture will be crumbly at first.) Pat dough to a 1/4-inch thickness. Cut with 1- to 2-inch round cutters. Arrange 2 inches apart on an ungreased cookie sheet. If desired, brush shortbread with milk, add whole violas, and brush with milk. Bake 15 minutes or until bottoms start to brown. Cool on a wire rack. Store in an airtight container in the refrigerator for up to 1 week or freezer up to 3 months. |
1 3/4 cups all-purpose flour 1/4 cup granulated sugar 3/4 cup butter 1/3 cup violas, chopped 1 tablespoon pink peppercorns, crushed Milk (optional) Whole violas (optional) | Per serving: 111 kcal , 7 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 18 mg chol. , 56 mg sodium , 11 g carb. , 0 g fiber , 3 g sugar , 1 g pro. |
499 | 2017-11-28 04:32:15 | Bread & Butter Pudding with Salted Caramel Whiskey Butter Sauce | The sauce for this pudding is addictive. Pour any extra over ice cream to make an Irish sundae! | In a medium mixing bowl, combine the raisins and whiskey; let soak for 1 hour. Butter a 2-quart rectangular baking dish; set aside. In a large bowl whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla. Generously spread one side of each slice of bread with the 3/4 cup butter. Cut the slices in half diagonally and arrange the bread in the bottom of the prepared baking dish, overlapping the slices. Drain the raisins, reserving the whiskey. Sprinkle raisins over the bread, tucking some between the bread slices. Pour the custard over the bread; cover with foil and let it soak in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Place the baking dish in a large roasting pan. Add enough hot water to come halfway up the sides of the dish. Bake for 45 minutes or until the pudding is set and the top is golden (there will be a layer of melted butter over the pudding). Carefully remove the baking dish from the water bath and let cool slightly on a wire rack (the butter will soak back into the bread as it cools). Meanwhile, for sauce, melt the butter in a 2-quart saucepan over medium heat. Whisk in the sugar, salt, cream, and 3 tablespoons of the reserved whiskey. Bring to boiling; reduce the heat, and simmer, uncovered, for 10 to 15 minutes or until the sauce thickens slightly, stirring frequently. Serve pudding warm with the sauce spooned over the top. |
2/3 cup raisins 1/2 cup Irish whiskey 5 eggs 2 cups whipping cream 1 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon vanilla 8 1-inch slices firm white bread (about 10 ounces) (crusts left on) 3/4 cup unsalted butter, at room temperature Salted Caramel Whiskey Butter Sauce 1/4 cup unsalted butter, cubed 1/2 cup sugar 1/2 teaspoon sea salt 1 1/4 cups whipping cream |
Per serving: 585 kcal , 42 g fat (25 g sat. fat , 2 g polyunsaturated fat , 12 g monounsaturated fat ), 207 mg chol. , 242 mg sodium , 43 g carb. , 1 g fiber , 33 g sugar , 6 g pro. |
500 | 2017-11-28 04:32:18 | Lime Lights | Enjoy tasty lime cookies without the guilt! At just over 100 calories, these cookie thins are the perfect light cookies when you're craving something sweet. Top with lime frosting for extra tang. | Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until combined, scraping sides of bowl occasionally. Beat in the 2 teaspoons lime peel, the lime juice, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the macadamia nuts. Divide dough in half. On a lightly floured surface, roll one portion of dough at a time to 1/4 inch thick. Using a 2-inch cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 11 to 12 minutes or until edges are light brown. Transfer to a wire rack; cool. Spread or drizzle cookies with Lime-Cream Cheese Icing. If desired, sprinkle with lime peel. |
1 cup butter, softened 1/2 cup granulated sugar 2 teaspoons finely shredded lime peel 1/4 cup lime juice 1 teaspoon vanilla 2 1/4 cups all-purpose flour 3/4 cup finely chopped macadamia nuts 1 recipe Lime-Cream Cheese Icing Finely shredded lime peel (optional) | Per serving: 109 kcal , 7 g fat (3 g sat. fat , 0 g polyunsaturated fat , 3 g monounsaturated fat ), 14 mg chol. , 46 mg sodium , 11 g carb. , 0 g fiber , 5 g sugar , 1 g pro. |
503 | 2017-11-28 04:32:21 | Upside-Down Mango Cake | For a tropical twist on pineapple upside-down cake try sliced mango. | Place rack in middle of oven; preheat to 350 degrees F. Butter a 9-inch springform pan; set aside. In a small saucepan combine brown sugar and 4 Tbsp. butter over medium heat. Stir constantly until sugar dissolves and syrup bubbles; boil until it turns light amber. Immediately remove from heat; carefully pour into prepared springform pan. Arrange mango slices on top, see below. Sprinkle with shredded coconut; set aside. In a medium bowl whisk together flour, baking powder, and salt; reserve. In a large mixing bowl beat remaining 8 Tbsp. butter and granulated sugar with an electric mixer on high speed for 6 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add half the flour mixture; beat on low until just combined. Beat in milk, then remaining flour mixture until combined. Gently spoon batter over mango slices; spread evenly. Place springform pan on a baking sheet. Bake 1 hour or until golden brown and a tester inserted in center comes out clean. Cool the cake on a wire rack 10 minutes. Run a knife around inside edges of pan. Set a plate over cake; invert cake onto plate. Cool completely on plate; serve at room temperature. |
1/2 cup packed light brown sugar 12 tablespoon (1 1/2 sticks) unsalted butter 2 large mangoes, cut into 1/2-inch slices (about 2 cups) 1/2 cup sweetened shredded coconut 2 1/4 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1 1/2 cups granulated sugar 3 whole eggs 1 teaspoon vanilla 1 1/4 cups whole milk | Per serving: 396 kcal , 15 g fat (9 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 80 mg chol. , 399 mg sodium , 62 g carb. , 2 g fiber , 43 g sugar , 5 g pro. |
505 | 2017-11-28 04:32:21 | Holiday Pistachio Cutouts | During Hanukkah, it's a tradition to partake in homemade treats. These specially shaped shortbread-style cookies help pass the tradition to the next generation. | Preheat oven to 325 degree F. In a medium mixing bowl stir together flour and sugar. Using a pastry cutter, cut in margarine until mixture resembles fine crumbs and starts to cling. Stir in pistachios. Form mixture into ball. Knead just until smooth. Wrap dough. Chill for 1 hour or until easy to handle. On a lightly floured surface roll the dough into a 10x6-inch rectangle. Cut the dough with decorative 2-inch cookie cutters or slice into thirty 2x1-inch strips. Place cut shapes or strips 1 inch apart on an ungreased cookie sheet. Bake for 18 to 22 minutes or until bottoms are lightly browned. Cool on sheet 5 minutes. Transfer to wire rack; cool for 30 minutes. In a medium mixing bowl combine powdered sugar, orange juice, and vanilla. Stir in additional juice, 1 teaspoon at a time, until the icing reaches piping consistency. If desired, tint a portion of the icing with food coloring. Decorate cookies as desired with icing. Store in a tightly covered container. Makes 30 cookies. |
1 1/4 cups all-purpose flour 3 tablespoons granulated sugar 1/2 cup margarine (at least 80 percent vegetable oil) 1/3 cup finely chopped pistachio nuts 1 cup sifted powdered sugar 1 tablespoon orange juice 1/4 teaspoon vanilla | Per serving: 71 kcal , 4 g fat (1 g sat. fat , 0 mg chol. , 36 mg sodium , 9 g carb. , 0 g fiber , 1 g pro. |
506 | 2017-11-28 04:32:24 | Rhubarb Chess Pie | Chess pie, a classic Southern custard dessert, only gets sweeter with the addition of sliced fresh rhubarb. Don't forget to add a healthy scoop of ice cream or whipped cream on top! | Preheat oven to 375 degrees F. Prepare Pastry for Single Crust Pie. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until set and dry. Meanwhile, arrange rhubarb in a single layer in a shallow baking pan. Bake alongside the pastry for 10 minutes or until rhubarb is tender. Remove from oven; cool. Sprinkle rhubarb with 1/4 cup of the granulated sugar. Toss to coat. Place the rhubarb mixture in the bottom of the pre-baked pastry. Set aside. In a large bowl whisk together eggs, remaining 1 cup granulated sugar, cream, butter, lemon juice, cornstarch, cornmeal, vanilla, and salt. Pour filling over the rhubarb in pastry. Bake for 40 to 45 minutes or until center is just set, covering loosely with foil the last 10 minutes of baking, if necessary to prevent overbrowning. Cool on a wire rack for 2 hours. Cover and chill up to 24 hours. Serve with vanilla ice cream. |
Pastry for Single Crust Pie 2 cups 1-inch pieces fresh rhubarb 1 1/4 cups granulated sugar 4 eggs, lightly beaten 1/2 cup whipping cream 1/4 cup butter, melted 1/4 cup lemon juice 1 tablespoon cornstarch 1 tablespoon cornmeal 1 teaspoon vanilla 1/4 teaspoon salt Vanilla ice cream | Per serving: 600 kcal , 35 g fat (19 g sat. fat , 3 g polyunsaturated fat , 11 g monounsaturated fat ), 193 mg chol. , 396 mg sodium , 65 g carb. , 1 g fiber , 43 g sugar , 8 g pro. |
507 | 2017-11-28 04:32:28 | Sweet Potato Pecan Bars | Shortcut this bar recipe by using canned mashed sweet potatoes. Pecans add a crunchy topper for delightful texture contrast in this dessert recipe. | In a medium mixing bowl combine butter and the 1/4 cup sugar. Stir in graham cracker crumbs and the 3 tablespoons pecans until well-combined. Press onto bottom of a lightly greased 13x9x2-inch baking pan. Bake in a 350 degree F oven about 12 minutes or until lightly browned. Cool slightly (5 minutes) while preparing filling. For filling, in a large bowl stir together beaten eggs, mashed sweet potatoes, and sour cream. Stir in the 1/2 cup sugar, the flour, ginger, nutmeg, cloves, and cinnamon until smooth. Stir in milk. Pour sweet potato mixture over prebaked crust, spreading evenly. Bake in a 350 degree F oven about 25 minutes or until a knife inserted in center comes out clean. Immediately sprinkle with remaining chopped nuts; press lightly into filling. Cool completely. Cut into bars about 2x1-1/2-inches. Cover and store in refrigerator up to 24 hours. Makes 36 bars. |
1/3 cup butter or margarine, softened 1/4 cup sugar 1 1/4 cups graham cracker crumbs 3 tablespoons finely chopped toasted pecans 2 eggs, beaten 2 cups mashed sweet potatoes* 1/2 cup dairy sour cream 1/2 cup sugar 1 tablespoon all-purpose flour 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 2/3 cup milk 1 cup chopped toasted pecans |
Per serving: 102 kcal , 6 g fat (2 g sat. fat , 18 mg chol. , 44 mg sodium , 12 g carb. , 1 g fiber , 1 g pro. |
508 | 2017-11-28 04:32:29 | Taco Cookies | A pinch of cayenne brings the heat to these unique Taco Cookies! Try this kid-friendly dessert recipe for Cinco de Mayo or any day that feels like it needs more spice. | In a small bowl combine sugar, cinnamon, and cayenne pepper. Set aside. Divide cookie dough into 1-inch balls. Roll balls in sugar mixture and place on a baking sheet lined with parchment paper. Bake 10 to 11 minutes or until edges are just set. Let cool on pan 1 minute. Working quickly, while cookies are warm, carefully fold and set them in an upside-down miniature muffin pan to hold it in a taco-shape. Let cool completely. Fill each cookie shell with crushed chocolate cookie "taco meat", fruit chew "cheese", cherry "tomatoes" and fruit leather "lettuce". Transfer frosting to a quart-size resealable plastic bag. Cut the tip off of one of the corners and pipe frosting across the cookie toppings for "sour cream". |
1/2 cup sugar 2 tablespoons ground cinnamon 1/2 teaspoon cayenne pepper 1 16 1/2 ounce package refrigerated sugar cookie dough 1 14.3 ounce package chocolate sandwich cookies with white filling, crushed 6 - 8 packages green-colored roll fruit leather, thinly sliced 12 maraschino cherries, fresh cherries, or strawberries, finely chopped 8 yellow and/or orange chewy fruit flavored squares, thinly sliced 1 cup white frosting or sweetened whipped cream |
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509 | 2017-11-28 04:32:32 | Pressnitz (Walnut Crescents) | In a large bowl combine butter, ricotta cheese, and salt. Beat with an electric mixer on medium to high speed about 30 seconds or until smooth. Stir in flour with a wooden spoon. Shape dough into a ball. Wrap in plastic wrap. Chill for 1 hour. Preheat oven to 375 degrees F. Lightly grease cookie sheets. On a lightly floured surface, roll dough to 1/2 inch thickness. Fold in half; roll to a 15x12-inch rectangle, about 1/8 inch thick. Cut into 3-inch squares. In a small bowl combine walnuts, sugar, orange marmalade, orange peel, and cinnamon. Place a slightly rounded teaspoon of the walnut mixture on each dough square. Fold one corner of each dough square over the filling; roll to the opposite corner and press to seal. If necessary, brush underside of each dough point with water before pressing to seal. Shape into crescents. Place crescents on prepared cookie sheets. In a small bowl beat together egg and the water. Brush egg mixture over crescents. Bake for 18 to 20 minutes or until golden brown. Transfer to a wire rack; cool. |
1/2 cup butter, softened 1/2 cup ricotta cheese 1/4 teaspoon salt 1 1/2 cups all-purpose flour 1/2 cup chopped walnuts, toasted 1/3 cup sugar 2 tablespoons orange marmalade 1/2 teaspoon finely shredded orange peel 1/4 teaspoon ground cinnamon 1 egg 1 tablespoon water | Per serving: 126 kcal , 8 g fat (4 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 25 mg chol. , 80 mg sodium , 12 g carb. , 0 g fiber , 5 g sugar , 2 g pro. | |
511 | 2017-11-28 04:32:34 | Classic Gingerbread Cutouts | Fill your kitchen with scents of traditional Christmas baking while making these spiced cutout cookies. | In a medium bowl stir together flours, cinnamon, ginger, soda, nutmeg, salt, and cloves. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until fluffy. Beat in egg until mixture is light. On low speed, beat in molasses and lemon juice. Beat in as much of the flour mixture as you can. By hand, stir in remaining flour mixture. Divide dough in half. Cover and chill at least 3 hours or until easy to handle. On a lightly floured surface, roll half of dough at a time to 1/8-inch thickness. Using 2-1/2-inch cookie cutters, cut into desired shapes. Place 1 inch apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Icing: In a medium mixing bowl combine powdered sugar, meringue powder, and cream of tartar. Add the cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.) When not using, keep icing tightly covered to prevent drying. Decorate cookies with icing. If desired, tint part of the icing with paste food coloring and add details to the cookies. Makes about 90, 2-1/2-inch cookies. |
2 1/2 cups all-purpose flour 1 cup whole wheat flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger 3/4 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 teaspoon ground cloves 1 cup butter, softened 1 cup sugar 1 egg 1/2 cup molasses 2 tablespoons lemon juice Icing: 2 cups sifted powdered sugar 4 teaspoons meringue powder 1/4 teaspoon cream of tartar 3 tablespoons cold water Paste food coloring |
Per serving: 58 kcal , 2 g fat (1 g sat. fat , 8 mg chol. , 41 mg sodium , 9 g carb. , 0 g fiber , 1 g pro. |
512 | 2017-11-28 04:32:36 | Pumpkin-Pear Upside-Down Gingerbread | Fanned-out pears add a little pizzazz to this old-fashioned gingerbread. | Preheat oven to 350 degrees F. Drain pears, reserving juice; set both aside. Combine melted butter, the 1/2 cup brown sugar, corn syrup, and 1 tablespoon reserved pear juice. Pour brown sugar mixture into a 10-inch round baking pan or a 10-inch ovenproof skillet. Cut each pear half into a fan by making four or five lengthwise cuts starting 1/2 inch from the stem end of pear through the bottom. Arrange pears over syrup in pan with small ends to the center and rounded sides down. Set aside. In a mixing bowl stir together flour, ginger, orange peel, cinnamon, baking powder, and baking soda. Set aside. In a medium mixing bowl beat together the 1/3 cup butter and the 1/3 cup brown sugar with an electric mixer on medium to high speed until fluffy. Add egg and beat well. Beat in pumpkin and molasses until combined. Alternately add flour mixture and 1/3 cup of the reserved pear juice to pumpkin mixture, beating at low speed after each addition just until smooth. Carefully spoon over pears in pan. Spread mixture evenly with back of spoon. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Using a narrow metal spatula, loosen cake from sides of pan. Carefully invert cake onto a serving plate. Serve warm, garnished with whipped cream. Cover and refrigerate any leftovers. Makes 10 servings. |
1 15 ounce can pear halves (juice pack) 1/4 cup butter, melted 1/2 cup packed brown sugar 1 tablespoon light-colored corn syrup 1 1/4 cups all-purpose flour 1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger 1 teaspoon finely shredded orange peel 3/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/3 cup butter 1/3 cup packed brown sugar 1 egg 1/2 cup canned pumpkin 1/4 cup mild-flavored molasses Whipped cream |
Per serving: 320 kcal , 16 g fat (6 g sat. fat , 52 mg chol. , 202 mg sodium , 43 g carb. , 2 g fiber , 3 g pro. |
514 | 2018-05-06 22:14:28 | Sweet Ricotta and Strawberry Parfaits | Ricotta, a versatile Italian cheese, mimics cheesecake in these delicious dessert parfaits. | In a medium bowl combine strawberries, sugar, and the 1 tablespoon snipped mint; gently stir to combine. Let stand about 10 minutes or until berries soften and start to release their juices. In another medium bowl combine ricotta, agave nectar, vanilla, and lemon peel. Beat with an electric mixer on medium speed for 2 minutes. To assemble, scoop 1 tablespoon of the ricotta mixture into each of six parfait glasses. Top ricotta mixture in each glass with a large spoonful of the strawberry mixture. Repeat layers with the remaining ricotta mixture and strawberry mixture. Garnish with additional fresh mint. Serve immediately or cover and chill for up to 4 hours. |
1 pound fresh strawberries, trimmed and halved or quartered 1 teaspoon sugar 1 tablespoon snipped fresh mint 1 15 ounce carton part-skim ricotta cheese 3 tablespoons light agave nectar 1/2 teaspoon vanilla 1/4 teaspoon finely shredded lemon peel Fresh mint | Per serving: 157 kcal , 6 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 22 mg chol. , 90 mg sodium , 18 g carb. , 2 g fiber , 13 g sugar , 9 g pro. |
515 | 2017-11-28 04:32:38 | Strawberry, Mango & Rose Pavlova | A scattering of edible rose petals makes this pavlova extra-special. | Allow egg whites to stand at room temperature 30 minutes (this helps create more volume). Meanwhile, line a baking sheet with parchment. Draw a 9-inch circle on the paper. Invert paper so circle is on reverse side. Preheat oven to 250 degrees F. For meringue, in the bowl of a stand mixer fitted with the whisk attachment* beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Add the 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form and meringue is no longer gritty (18 to 20 minutes), scraping down bowl as needed. Beat in lemon juice and rose water. Using a rubber spatula, gently fold in cornstarch. Spread meringue over circle on parchment, building up edges slightly to form a shell. Bake 1 1/2 hours (do not open door). Turn off oven; let dry in oven with door closed 1 hour. Remove; cool completely on sheet on wire rack. In a large bowl toss mango and berries with the 2 Tbsp. sugar. Let stand 20 minutes. Meanwhile, in a large mixing bowl beat cream and mascarpone with an electric mixer on medium speed until soft peaks form. Place meringue shell on a large platter. Spread cream mixture into meringue shell. Spoon fruit mixture on top. Serve immediately. |
6 egg whites 1/8 teaspoon cream of tartar pinch salt 1 1/2 cups sugar 1 teaspoon lemon juice 1/4 teaspoon rose water or 1/2 tsp. vanilla 2 1/2 teaspoons cornstarch 4 cups sliced mango and strawberries 2 tablespoons sugar 1 1/2 cups whipping cream 1/2 cup mascarpone cheese Edible pink rose petals | Per serving: 284 kcal , 15 g fat (9 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 54 mg chol. , 55 mg sodium , 34 g carb. , 2 g fiber , 32 g sugar , 3 g pro. |
516 | 2017-11-28 04:32:39 | Banana-Dark Chocolate Smoothie Bowls | This chocolatey smoothie bowl only uses five ingredients. | In a blender combine bananas, tofu, honey, vanilla, and cinnamon. Cover and blend until smooth. Pour or spoon banana mixture into small bowls. Cover and blend until smooth; if desired, chill. Before serving, top with chocolate and, if desired, additional banana. | 2 ripe bananas, cut up 1 cup soft, silken-style tofu (8 oz.) 1 tablespoon honey or agave syrup 1 teaspoon vanilla Dash ground cinnamon 1/4 cup chopped dark chocolate | Per serving: 170 kcal , 7 g fat (3 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 0 mg chol. , 8 mg sodium , 24 g carb. , 3 g fiber , 15 g sugar , 6 g pro. |
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521 | 2017-11-28 04:32:49 | Easy Pumpkin-Roasted Red Pepper Mac and Cheese | In this casserole, kid friendly dinner joins forces with fresh veggies and other healthful ingredients. The result? Nutrient-packed meals the little ones will actually want to eat. | Preheat oven to 375 degrees F. Grease a 3-qt. rectangular baking dish. In a large pot cook pasta in boiling salted water according to package directions; drain. Return to pot. Stir in next six ingredients (through black pepper). Stir in 1/2 cup of the cheese. Transfer to prepared dish. Bake, covered, 25 minutes. Sprinkle with remaining 1 cup cheese. Bake, uncovered, 5 minutes more or until heated through and cheese is melted. Let stand 5 minutes before serving. Top with additional black pepper. |
1 14 1/2 ounce pkg. dried multigrain rotini or penne pasta 1 15 ounce jar Alfredo pasta sauce 1 15 ounce can pumpkin 1/2 cup chopped roasted red sweet peppers 1/2 cup water 1/4 teaspoon salt 1/8 teaspoon cracked black pepper 1 1/2 cups shredded fontina cheese (6 oz.) | Per serving: 511 kcal , 22 g fat (11 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 92 mg chol. , 894 mg sodium , 56 g carb. , 7 g fiber , 7 g sugar , 23 g pro. |
522 | 2018-05-06 22:15:07 | Fruit-and-Nut Baked Oatmeal | This classic oatmeal recipe is a well-balanced way to start your morning. This healthy breakfast will surely keep you satisfied until lunch. | Preheat oven to 350 degrees F. Lightly grease four 6-ounce au gratin dishes or one 1-1/2-quart casserole; set aside. In a medium saucepan combine milk and butter. Bring to boiling. Gradually stir in oats. Stir in dried apricots, dried cherries, raisins, 3 tablespoons of the brown sugar, the vanilla, and salt. Cook and stir for 1 minute. Transfer mixture to the prepared au gratin dishes or casserole. If using au gratin dishes, place in a 15x10x1-inch baking pan. Bake, uncovered, for 15 minutes. Sprinkle with the remaining 2 tablespoons brown sugar and the nuts. Bake, uncovered, about 5 minutes more or until bubbly. Cool slightly. If desired, serve warm oatmeal with additional dried fruit and milk. |
1 3/4 cups milk 2 tablespoons butter 1 cup regular rolled oats 1/3 cup snipped dried apricots 1/3 cup dried tart cherries 1/3 cup golden raisins 5 tablespoons packed brown sugar 1/2 teaspoon vanilla 1/4 teaspoon salt 1/2 cup coarsely chopped walnuts or pecans | Per serving: 446 kcal , 19 g fat (6 g sat. fat , 8 g polyunsaturated fat , 4 g monounsaturated fat ), 24 mg chol. , 242 mg sodium , 63 g carb. , 5 g fiber , 44 g sugar , 9 g pro. |
523 | 2018-05-06 22:15:13 | Root Vegetable-Butter Bean Gratin | Try these single-serving vegetable recipe as a light meal on its own or a hearty root vegetable side dish with your favorite entree. This gratin recipe is sprinkled with panko and cheese for a crunchy, delicious topping. | Preheat oven to 425 degrees F. Lightly coat six 10-ounce ramekins or custard cups with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. In the prepared baking pan combine parsnips, carrots, and potatoes. Sprinkle with salt. Drizzle with 2 tablespoons of the oil; toss to coat. Roast, uncovered, about 30 minutes or just until vegetables are tender and lightly browned. Meanwhile, in a large skillet heat the remaining 2 tablespoons oil over medium heat. Add onions and garlic; cook for 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in broth, tomato paste, vinegar, rosemary, and crushed red pepper. Gently stir in beans. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until mixture is slightly thickened. Stir in roasted vegetables. For topping, in a small bowl combine panko, cheese, and pine nuts. Drizzle with melted butter; toss to coat. Spoon about 1 cup of the vegetable mixture into each prepared ramekin. Sprinkle with topping. Remove foil from the 15x10x1-inch baking pan and arrange ramekins in the pan. Bake, uncovered, about 10 minutes or until topping is golden. |
Nonstick cooking spray 3 large parsnips, peeled and cut into 1/2-inch pieces (2 cups) 3 medium carrots, peeled and cut into 1/2-inch pieces (1 1/2 cups) 6 tiny new red-skin potatoes, quartered 1/2 teaspoon salt 1/4 cup olive oil 1 1/2 cups chopped onions (3 medium) 6 cloves garlic, minced 3 cups vegetable broth 1/4 cup tomato paste 3 tablespoons balsamic vinegar 4 teaspoons finely snipped fresh rosemary 1/4 teaspoon crushed red pepper 1 15 ounce can butter beans, rinsed and drained 1/2 cup panko bread crumbs 1/3 cup finely shredded Parmesan cheese 1/4 cup pine nuts 1 tablespoon butter, melted |
Per serving: 334 kcal , 17 g fat (4 g sat. fat , 3 g polyunsaturated fat , 9 g monounsaturated fat ), 8 mg chol. , 1013 mg sodium , 42 g carb. , 8 g fiber , 11 g sugar , 9 g pro. |
524 | 2017-11-28 04:32:57 | Peanut Butter-Berry Brunch Casserole | With the flavors of a classic peanut butter and jelly sandwich, this casserole is sure to be a crowd pleaser. | Butter a 3-quart baking dish; place bread evenly in dish and set aside. In a small bowl combine peanut butter, half of the cream cheese, and the 2 teaspoons sugar. Use 2 spoons to drop mounds of peanut butter mixture into crevices among the bread cubes. Drop mounds of jam into empty crevices. Cube remaining cream cheese and place in any empty spaces. In a large mixing bowl whisk the eggs well until blended. Whisk in the milk, cream, 6 tablespoons sugar, vanilla, salt, and nutmeg. Pour egg mixture over bread in dish. Cover and chill at least 2 hours or overnight. Remove baking dish from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Uncover dish. Drizzle with butter and sprinkle on crushed sugar cubes. Bake for 45 to 50 minutes or until center is puffed and golden. Remove from oven. Cool on a wire rack for 10 minutes before serving. Sprinkle with blackberries. |
2 tablespoons butter 10 cups baguette bread cubes, dried 1/2 cup chunky natural peanut butter 1 8 ounce package cream cheese, softened 2 teaspoons granulated sugar 1/2 cup strawberry and/or blackberry jam 6 eggs 3 1/2 cups milk 1/2 cup whipping cream 6 tablespoons granulated sugar 1 1/4 teaspoons vanilla 1/2 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 3 tablespoons butter, melted 1/4 cup sugar cubes, coarsely crushed (optional) Fresh blackberries (optional) |
Per serving: 427 kcal , 24 g fat (11 g sat. fat , 3 g polyunsaturated fat , 8 g monounsaturated fat ), 141 mg chol. , 529 mg sodium , 42 g carb. , 2 g fiber , 19 g sugar , 13 g pro. |
527 | 2017-11-28 04:32:58 | German-Style Sausage and Potatoes | This German-inspired casserole packs punch with a splash of beer and a crushed combo of aromatic seeds. | In a large saucepan cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender; drain. Cool, peel, and thinly slice. Using a mortar and pestle, coarsely crush the spice seeds. Combine seeds, beer, vinegar, mustard, cornstarch, sugar, pepper, Worcestershire sauce, and hot pepper sauce; set aside. In a small skillet cook onion, celery, and cabbage in hot oil for 3 to 4 minutes or just until crisp-tender. In an ungreased 2-quart rectangular baking dish, layer half of the cabbage mixture, half of the sausage, half of the potatoes, and half of the cheese. Stir seed mixture; spoon half of the mixture atop cheese. Repeat layers, reserving remaining cheese for later. Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until heated through. Top with remaining cheese. Makes 6 servings. |
1 1/2 pounds medium potatoes 4 teaspoons anise seed 1 1/2 teaspoons coriander seed 1 teaspoon caraway seed 1 teaspoon mustard seed 1/3 cup beer 1/4 cup vinegar 3 tablespoons spicy brown mustard 1 tablespoon cornstarch 1 tablespoon sugar 1/4 teaspoon pepper Few dashes Worcestershire sauce Few dashes bottled hot pepper sauce 2 medium onions, chopped (1 cup) 2 stalks celery, sliced (about 1 cup) 1 cup shredded cabbage 1 tablespoon olive oil 12 ounces fully cooked Polish sausage, cut into 1/2-inch-thick slices 1 cup shredded Swiss cheese (4 ounces) |
Per serving: 448 kcal , 27 g fat (9 g sat. fat , 55 mg chol. , 712 mg sodium , 38 g carb. , 3 g fiber , 18 g pro. |
529 | 2017-11-28 04:33:11 | Crab Quiche | A prepared pie shell makes this quick crab quiche easy for busy weeknights or a simple brunch. | Prepare Baked Pastry Shell as directed; set aside. In a small skillet, cook onion in hot butter until tender. Remove from heat. In a medium bowl, beat eggs slightly with a fork. Stir in crabmeat, half-and-half, vermouth (if using), tomato paste, salt, and pepper. Stir in onion mixture. Pour egg mixture into pastry shell. Sprinkle with shredded cheese. Bake the quiche in a 375 degree F oven about 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Cut into wedges to serve. Makes 8 main-dish servings. |
1 Baked Pastry Shell (see recipe below) 3 tablespoons finely chopped green onion 1 tablespoon butter or margarine 3 eggs 1/2 pound cooked crabmeat (2 cups) or one 6- to 8-oz. package flake-style imitation crabmeat 1 cup half-and-half, light cream, or milk 3 tablespoons dry vermouth (optional) 1 tablespoon tomato paste 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup shredded Swiss cheese (2 oz.) |
Per serving: 279 kcal , 18 g fat (7 g sat. fat , 130 mg chol. , 498 mg sodium , 16 g carb. , 1 g fiber , 13 g pro. |
530 | 2017-11-28 04:33:16 | Bacon-Asparagus Strata | When you're looking for a make-ahead breakfast recipe, you can't beat a strata--a casserole recipe that can usually be made up to 24 hours in advance. Here, fresh vegetables and bacon combine with luscious Swiss cheese for a rich and easy egg breakfast your family will love. | Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a medium bowl combine bacon, asparagus, and red peppers. Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese. In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill 2 hours. Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving. |
Nonstick cooking spray 8 strips bacon, crisp-cooked, drained, and chopped 1 9 ounce package frozen cut asparagus, thawed and well-drained 3/4 cup bottled roasted red sweet peppers, drained and chopped 12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups) 3 cups shredded Swiss cheese (12 ounces) 8 eggs 3 cups milk 1 1/2 teaspoons dry mustard or 3 tablespoons Dijon-style mustard 1/2 teaspoon salt 1/4 teaspoon cayenne pepper |
Per serving: 365 kcal , 22 g fat (10 g sat. fat , 197 mg chol. , 965 mg sodium , 19 g carb. , 1 g fiber , 21 g pro. |
531 | 2017-11-28 04:33:21 | Farmer's Casserole | This hearty meat, potato, cheese, and egg casserole can be served at just about any meal. Try it for breakfast, brunch, or lunch, or even as an easy dinner recipe. Just alter your side dishes accordingly. | Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings. |
Nonstick cooking spray 3 cups frozen shredded hash brown potatoes 3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces) 1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon 1/4 cup sliced green onions (2) 4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed 1 1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk 1/8 teaspoon salt 1/8 teaspoon black pepper |
Per serving: 265 kcal , 12 g fat (6 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 175 mg chol. , 590 mg sodium , 23 g carb. , 2 g fiber , 3 g sugar , 17 g pro. |
532 | 2017-11-28 04:33:25 | Gumbo Potpie | Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; set aside. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay pastry sheet on a lightly floured surface. Cut pastry sheet into 2- to 2-1/2-inch squares. Place on prepared baking sheet. Sprinkle top of pastry evenly with Cajun seasoning. Bake for 10 minutes. Meanwhile, in a very large skillet, cook sweet pepper, onion, celery, and garlic in hot oil over medium heat about 4 minutes or until vegetables are tender. Stir in sausage, tomatoes, soup, okra, tomato paste, salt, and cayenne pepper; heat until bubbly. Add shrimp and return to boiling. Transfer shrimp mixture to a 3-quart rectangular baking dish. Bake, uncovered, for 15 minutes. Place puff pastry squares on top of the gumbo mixture. Bake about 10 minutes more or until golden brown and edges are bubbly. |
1 pound fresh or frozen peeled, deveined small shrimp 1/2 17.3 ounce package frozen puff pastry sheets (1 sheet), thawed 1/2 teaspoon Cajun seasoning 1 cup chopped green sweet pepper (1 large) 1 cup chopped onion (1 large) 1/2 cup sliced celery (1 stalk) 2 cloves garlic, minced 1 tablespoon vegetable oil 14 - 16 ounces cooked smoked sausage links,* halved lengthwise and sliced 1 14 1/2 ounce can diced tomatoes, drained 1 10 3/4 ounce can condensed cream of chicken soup 1 9 ounce package frozen cut okra, thawed 2 tablespoons tomato paste 1/2 teaspoon salt 1/4 teaspoon cayenne pepper |
Per serving: 377 kcal , 25 g fat (7 g sat. fat , 4 g polyunsaturated fat , 11 g monounsaturated fat ), 95 mg chol. , 938 mg sodium , 21 g carb. , 2 g fiber , 4 g sugar , 18 g pro. | |
534 | 2017-11-28 04:33:28 | Ham-Asparagus and Cheese Strata | To cut down on brunch stress, prepare this easy strata recipe the night before, then bake in the morning. Serve with fresh fruit--and a batch of mimosas, if you like. | Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green. In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread. In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover with plastic wrap, then chill for two hours. Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes. Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings. |
8 ounces asparagus spears, trimmed and cut into 2-inch pieces 5 cups French bread cubes 2 cups shredded Gruyere or white cheddar cheese, (8 oz.) 1/2 cup chopped onion 1/4 cup chopped chives or green onions 8 ounces cooked ham, diced 10 eggs 1 1/2 cups milk | Per serving: 454 kcal , 26 g fat (12 g sat. fat , 2 g polyunsaturated fat , 9 g monounsaturated fat ), 421 mg chol. , 936 mg sodium , 22 g carb. , 2 g fiber , 6 g sugar , 34 g pro. |
536 | 2017-11-28 04:33:30 | Zucchini-Fontina Strata | Line a 4- to 5-quart slow cooker with a disposable slow cooker liner. In a large skillet heat oil over medium-high heat. Working in batches, cook zucchini in hot oil until lightly browned, stirring occasionally. Transfer to a large bowl; cool slightly. Stir bread cubes, Fontina cheese, Parmesan cheese, parsley, and thyme into zucchini. Spoon mixture into the prepared cooker. In the same bowl combine eggs, milk, salt, and pepper. Pour egg mixture over bread mixture in cooker. Using the back of a large spoon, press lightly to moisten bread completely. Cover and cook on low-heat setting for 5 to 5 1/2 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand, covered, for 15 to 30 minutes before serving. If desired, garnish with fresh thyme sprigs and/or additional ground black pepper. |
2 tablespoons olive oil 3 medium zucchini, halved lengthwise and cut into 1/4-inch pieces 6 cups bite-size Italian flatbread with garlic (focaccia) cubes 1 1/4 cups shredded Fontina cheese (5 ounces) 1/2 cup grated Parmesan cheese 2 tablespoons snipped fresh Italian (flat-leaf) parsley 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 6 eggs, lightly beaten 2 cups milk 1 teaspoon salt 1/2 teaspoon ground black pepper Fresh thyme sprigs (optional) |
Per serving: 319 kcal , 19 g fat (8 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 173 mg chol. , 781 mg sodium , 20 g carb. , 1 g fiber , 6 g sugar , 17 g pro. | |
537 | 2017-11-28 04:33:34 | Brunch Seafood Strata (12 servings) | You can substitute crab-flavored fish (surimi) pieces, flaked, for the cooked shrimp and crab in this delicious breakfast casserole. | Spray a 13x9x2-inch baking dish with nonstick cooking spray. In a large skillet melt margarine or butter; cook leeks for 3 minutes or until tender. Tear tortillas into bite-size pieces. In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crabmeat, half of the cheese, and half of the chopped dill. Repeat layers. In a bowl beat together eggs, milk, flour, and pepper until smooth. Pour egg mixture over strata; cover and refrigerate overnight. Bake, uncovered, in a 350 degree F. oven about 50 minutes or until a knife inserted near center comes out clean and top is golden brown. Let stand 10 minutes. Cut into squares and serve. Garnish with additional shrimp and fresh dill, if desired. Makes 12 servings. |
Nonstick cooking spray 1/4 cup margarine or butter 6 leeks , sliced (white part only) 8 8-inch flour tortillas or spinach tortillas 8 ounces cooked, peeled and deveined shrimp 8 ounces flaked cooked crabmeat (1 cup) 1 1/2 cups shredded Swiss cheese (6 ounces) 1 cup shredded mozzarella cheese (4 ounces) 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dillweed 6 eggs 3 cups milk 2 tablespoons all-purpose flour 1/2 teaspoon pepper additional cooked, peeled and deveined shrimp (optional) Fresh dill (optional) |
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539 | 2017-11-28 04:33:38 | Chipotle-Chicken Casserole | Spicy seasoned chicken and hash brown potatoes create this easy casserole recipe. | Coat a 2-quart round casserole with nonstick spray; set aside. Coat an unheated large nonstick skillet with nonstick spray. Heat skillet over medium-high heat. Add corn; cook about 5 minutes or until corn begins to lightly brown. Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown. Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano. Remove from heat; transfer mixture to the prepared casserole. Wipe skillet clean. Add oil to skillet and heat over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin. Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side). Place chicken on top of potato mixture in casserole. Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink. Sprinkle with cheese. Makes 4 servings. |
Nonstick cooking spray 2 cups frozen or fresh whole kernel corn 3 cups frozen diced hash brown potatoes 1 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano 2 chipotle peppers in adobo sauce, chopped 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano, crushed 1 tablespoon olive oil 4 skinless, boneless chicken breast halves (1 pound) 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 3/4 cup shredded Colby and Monterey Jack cheese (3 ounces) |
Per serving: 460 kcal , 15 g fat (6 g sat. fat , 79 mg chol. , 939 mg sodium , 50 g carb. , 4 g fiber , 33 g pro. |
540 | 2017-11-28 04:33:41 | Eight O'Clock Macaroni and Cheese | This "grown up" mac and cheese recipe will have your inner-child jumping for joy. The delicious blend of cheeses, fresh oregano and perfectly prepared pasta will make our Eight O'Clock Macaroni and Cheese your new favorite dinner dish. | Preheat oven to 350 degrees F. Cook pasta according to package directions. Drain. Meanwhile, in a large saucepan heat margarine or butter over medium heat. Add garlic. Cook for 30 seconds. Stir in flour. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add shredded cheeses. Stir until melted. Remove from heat. Stir in cooked pasta and oregano. Spoon mixture into an ungreased 1-1/2-quart casserole. Top with bread crumbs. Bake, uncovered, for 20 minutes. Sprinkle with pistachios and crumbled cheese, if desired. Bake for 5 minutes or until bubbly. Let stand 10 minutes before serving. Garnish individual servings with green onions, if desired. Makes 6 servings. |
6 ounces dried tomato penne, rigatoni, and/or other short tubular pasta (1-1/2 to 2 cups) 1 tablespoon margarine or butter 2 cloves garlic, minced 2 tablespoons all-purpose flour 2 cups milk 2 cups shredded Port Salut or other semisoft cheese (8 ounces) 1 cup shredded American cheese (about 4 ounces) 2 tablespoons snipped fresh oregano or 1 teaspoon dried oregano, crushed 1 cup soft light rye or wheat bread crumbs 2 tablespoons chopped pistachio nuts (optional) 1/4 cup crumbed or grated Shropshire, Stilton, and/or Parmesan cheese (optional) Green onion tops (optional) |
Per serving: 395 kcal , 21 g fat (11 g sat. fat , 71 mg chol. , 574 mg sodium , 31 g carb. , 1 g fiber , 20 g pro. |
542 | 2017-11-28 04:33:47 | Raspberry Blintz Casserole | This sweet dessert casserole is excellent for a potluck, Christmas brunch or open house. | Preheat oven to 350 degree F. Grease a 13x9x2-inch baking dish or 3-quart rectangular casserole; set aside. For batter, in a blender or food processor combine eggs, egg whites, dairy sour cream, orange peel, orange juice, and softened butter. Cover; blend or process until smooth. Add flour, sugar, and baking powder. Cover; blend or process until smooth. Transfer to a medium bowl; set aside. Rinse blender jar or food processor bowl. For filling, in blender or food processor combine cottage cheese, cream cheese, egg yolks, sugar, and vanilla. Cover; blend or process until smooth; set aside. Pour about 2 cups of the batter into prepared dish. Spoon filling mixture over batter in dish; swirl filling into batter with a knife. Pour remaining batter evenly over mixture in dish. Bake about 45 minutes or until puffed and lightly golden. Cool 30 minutes on a wire rack (edges may fall during cooling). Serve with Raspberry-Orange Sauce. If desired, serve with fresh raspberries, orange sections, and mint sprigs. Makes 12 to 15 servings. |
6 eggs 2 egg whites 1 1/2 cups dairy sour cream 2 teaspoons finely shredded orange peel 1/2 cup orange juice 1/4 cup butter, softened 1 cup all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1 15 ounce container cottage cheese (2 cups) 1 8 ounce package cream cheese, softened 2 egg yolks 2 tablespoons sugar 2 teaspoons vanilla Raspberry-Orange Sauce (see recipe below) Fresh raspberries, orange sections, and mint sprigs (optional) |
Per serving: 368 kcal , 21 g fat (12 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 189 mg chol. , 369 mg sodium , 33 g carb. , 1 g fiber , 16 g sugar , 12 g pro. |
545 | 2017-09-25 22:19:02 | How to Make Macaroni and Cheese | ||||
789 | 2017-11-28 04:33:51 | Puffed Oven Pancake with Glazed Apples | This sweet apple breakfast is the perfect no-guilt indulgence for this weekend. | Preheat oven to 400 degrees F. Place 2 Tbsp. butter in an extra-large oven-going skillet.* Place skillet in oven 3 to 5 minutes or until butter is melted. Meanwhile, in a bowl beat eggs with a wire whisk. Add flour, milk, and salt; whisk until smooth. Immediately pour batter into the hot skillet. Bake 20 to 25 minutes or until puffed and well browned. Meanwhile, for glazed apples, in a large skillet melt 2 Tbsp. butter over medium heat; add apples. Cook and stir about 8 minutes or until apples are tender. Stir in brown sugar; cook 1 to 2 minutes or until sauce is smooth, stirring gently. Remove from heat. Carefully stir in juice. Return skillet to heat; heat through. Serve glazed apples over pancake. Cut into wedges. If desired, sprinkle lightly with powdered sugar. Serve warm. |
2 tablespoons butter 4 eggs 2/3 cup all-purpose flour 2/3 cup milk 1/4 teaspoon salt 2 tablespoons butter 2 medium cooking apples, cored, peeled, and thinly sliced (about 2 cups) 2 tablespoons packed brown sugar 2 tablespoons apple juice Powdered sugar (optional) | Per serving: 173 kcal , 9 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 110 mg chol. , 165 mg sodium , 19 g carb. , 1 g fiber , 10 g sugar , 5 g pro. |
792 | 2017-11-28 04:33:54 | Chocolate Cookie Butter | This rich spread is perfect for decorating cookies and frosting cakes. | In a large saucepan heat and stir first four ingredients (through cocoa powder) over medium heat until milk is warm and sugar is dissolved; cool. Place cookies in a food processor or blender; cover and process or blend until coarsely ground. With machine running, gradually add milk mixture, stopping to scrape container as needed. Store in the refrigerator up to 1 week. | 1/2 cup milk 2 tablespoons butter 1 tablespoon sugar 2 teaspoons unsweetened Dutch-process cocoa powder 12 ounces chocolate sandwich cookies with white filling (about 30 cookies) | Per serving: 60 kcal , 3 g fat (1 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 2 mg chol. , 51 mg sodium , 8 g carb. , 0 g fiber , 5 g sugar , 0 g pro. |
794 | 2017-11-28 04:33:58 | Garlic- and Pineapple-Glazed Ham | Step up your next baked ham dinner with our Garlic and Pineapple Glazed ham recipe. This savory dish artfully combines the unique flavors from the fresh pineapple, honey and garlic to create a meal that is sure to delight all of your dinner guests. | Preheat oven to 325 degrees F. If desired, score ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch bone. Cover with foil; bake for 1-1/2 hours. Meanwhile, for glaze, in a food processor or blender combine 1 cup pineapple, honey, garlic, and crushed red pepper. Cover and process or blend until nearly smooth. Brush ham generously with glaze. Bake, uncovered, for 45 to 60 minutes more or until thermometer registers 140 degrees F. If desired, drizzle ham with pineapple juice to moisten. If desired, garnish with pineapple wedges and serve with mustard. |
1 6 pound cooked ham, rump half 1 cup chopped fresh pineapple 1/4 cup honey 8 - 10 cloves garlic, minced 1 teaspoon crushed red pepper 2 - 4 tablespoons unsweetened pineapple juice (optional) Fresh pineapple wedges (optional) Desired mustard (optional) | Per serving: 259 kcal , 12 g fat (4 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 97 mg chol. , 1124 mg sodium , 5 g carb. , 0 g fiber , 5 g sugar , 33 g pro. |
798 | 2017-11-28 04:33:59 | Roasted Beets with Goat Cheese | Preheat oven to 350 degrees F. Cut off beet stems and roots; if desired, leave about 1/4 inch of the stems on the beets. Chop and reserve 1 cup beet stems. Peel beets. In a medium bowl, combine beets, chopped stems, olive oil, garlic, rosemary, thyme, salt, and pepper. Toss to coat evenly. Transfer beet mixture to the center of a 16-inch square piece of heavy foil. Bring up opposite edges of foil and make a double fold. Fold remaining edges together to enclose the beets, leaving space inside for steam to build. Roast, folded side up, about 1 hour or until beets are tender. Cool slightly. Unfold foil packet. Divide beet mixture and goat cheese among four to six appetizer plates. Drizzle with balsamic vinegar. Makes 4 to 6 servings. |
3 - 3 1/2 pounds baby beets with tops (red, golden, and/or Chioggia) 2 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon snipped fresh rosemary 1 teaspoon snipped fresh thyme 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 4 ounces goat cheese, crumbled 4 - 6 teaspoons balsamic vinegar | Per serving: 245 kcal , 13 g fat (5 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 13 mg chol. , 420 mg sodium , 24 g carb. , 6 g fiber , 9 g pro. | |
799 | 2017-11-28 04:34:01 | Oregano-Manchego Cheese Straws | Manchego cheese, Spain's most famous cheese, is rich and buttery in flavor with a semihard texture. It pairs well with oregano in these lusciously crispy cheese straws. | Preheat oven to 400 degrees F. In a small bowl combine cheese, oregano, and garlic powder. Set aside. On a lightly floured surface, roll pastry sheet into a 14x12-inch rectangle. Cut rectangle in half crosswise to form two 12x7-inch rectangles. In a small bowl whisk together egg and the water. Brush both pastry rectangles lightly with egg mixture. Sprinkle cheese mixture over one of the pastry rectangles. Place the other pastry rectangle, brushed side down, on top of the cheese mixture. Using your fingers, firmly press rectangles together, forcing out air pockets and sealing edges. Brush top with egg mixture. Using a pastry wheel or sharp knife, cut pastry crosswise into 1/2-inch-wide strips. Arrange strips, 1 inch apart, on ungreased baking sheets. Holding both ends of a strip, twist strip. Place on ungreased baking sheet, pressing ends into baking sheet to secure. Repeat with the remaining strips. Bake for 9 to 11 minutes or until golden and crisp. Transfer to a wire rack; cool. (To serve today, omit Step 5.) Arrange cooled baked straws in a single layer in a freezer container; cover. Freeze for up to 1 month. To serve, preheat oven to 350 degrees F. Place frozen straws on baking sheet in a single layer. Bake for 5 to 10 minutes or until warm and crisp. |
1/2 cup grated Manchego cheese (2 ounces) 1/2 teaspoon dried oregano, crushed 1/4 teaspoon garlic powder 1 sheet frozen puff pastry (1/2 of a 17.3-ounce package), thawed 1 egg 1 tablespoon water | Per serving: 111 kcal , 10 g fat (1 g sat. fat , 11 mg chol. , 336 mg sodium , 4 g carb. , 0 g fiber , 2 g pro. |
809 | 2017-09-25 22:19:46 | Homemade Nachos Perfect for Game Day | ||||
810 | 2017-09-25 22:19:46 | Appetizer Ideas for a Finger Food Dinner Party | ||||
811 | 2017-09-25 22:19:46 | A Super-Casual Wine-Tasting Party | ||||
812 | 2017-11-28 04:34:11 | Kale Caesar Salad | This take on a classic Caesar calls for hard-cooked egg yolks, which make the dressing lush and creamy. | Preheat oven to 300 degrees F. For croutons, mince 2 of the garlic cloves. In a large saucepan warm 1/4 cup of the oil and the minced garlic over low heat for 5 minutes; remove. Add bread pieces. Sprinkle with 1/4 teaspoon salt. Stir to coat. Spread bread pieces in a single layer in a shallow baking pan. Bake for 25 minutes or until lightly browned, stirring once. Cool completely; croutons will crisp up as they cool. Store in an airtight container at room temperature up to 24 hours. For dressing, in a blender or small food processor combine remaining 6 garlic cloves and 1/2 cup oil, anchovy fillets, lemon juice, mustard, and hard-cooked egg yolks. Cover and blend or process until smooth. (Or, use an immersion blender.) Season to taste with salt and pepper. (Dressing can be chilled up to 24 hours; let stand at room temperature 30 minutes before using.) Place kale in a very large bowl; add dressing. Using your hands, work dressing into kale for 15 seconds. Let stand for 30 minutes or up to 2 hours (or cover and chill up to 24 hours). To serve sprinkle with cheese and top with chopped egg whites and croutons. |
8 cloves garlic, peeled 3/4 cup extra-virgin olive oil 6 ounces ciabatta bread, cut or torn into 1-inch pieces (4 cups) 6 anchovy fillets, patted dry 1/4 cup lemon juice 1 tablespoon Dijon-style mustard 2 hard-cooked egg yolks, yolks and white separated 3 bunches Tuscan kale (also called dinosaur, black, or Lacinato kale), stems removed and leaves sliced (18 cups) 1/3 cup freshly grated Parmigianno Reggiano |
Per serving: 456 kcal , 33 g fat (5 g sat. fat , 4 g polyunsaturated fat , 21 g monounsaturated fat ), 70 mg chol. , 485 mg sodium , 34 g carb. , 8 g fiber , 5 g sugar , 15 g pro. |
813 | 2017-11-28 04:34:13 | Chicken Caesar Burger | Bring the idea all of the flavor of a restaurant Caesar salad to the casual backyard picnic table. This Chicken Caesar Burger is a sandwich perfect for any barbecue or casual lunch or dinner. | In a food processor combine chicken breast halves, chicken thighs, onion, grated Parmesan cheese, parsley, and, if desired, anchovies. Cover and process with several on/off turns until coarsely ground and slightly sticky. Shape into six 4-inch patties. Cover and chill for 30 minutes or up to 24 hours. Brush both sides of each patty with oil; season to taste with salt and pepper. For a charcoal or gas grill, grease grill rack of a covered grill. Grill patties directly over medium heat for 8 to 10 minutes or until 165 degrees F,* turning once halfway through grilling. To serve, place a lettuce leaf and tomato slices on the bottom of each roll. Top each with a chicken patty. Top with shredded Parmesan cheese. Spread roll tops with salad dressing. Place roll tops, dressing side down, on burgers. |
12 ounces skinless, boneless chicken breast halves, cut up 12 ounces skinless, boneless chicken thighs, cut up 1 medium onion, cut up 1/4 cup grated Parmesan cheese 1/4 cup fresh Italian (flat-leaf) parsley 2 anchovy fillets, drained and patted dry (optional) 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 6 romaine lettuce leaves 3 medium roma tomatoes, sliced 6 ciabatta rolls, split and toasted 1/2 cup shredded Parmesan cheese (2 ounces) 1/4 cup bottled Caesar salad dressing |
Per serving: 569 kcal , 19 g fat (5 g sat. fat , 5 g polyunsaturated fat , 7 g monounsaturated fat ), 100 mg chol. , 1071 mg sodium , 63 g carb. , 4 g fiber , 7 g sugar , 38 g pro. |
814 | 2017-11-28 04:34:15 | Caesar Salad with Parmesan Croutons | To make this salad into a main course, serve it with grilled chicken breasts, salmon, or shrimp. | For dressing, in a blender combine the 3 garlic cloves, the 3 anchovy fillets, and lemon juice. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, sugar, and cooked egg yolk. Cover and blend or process until smooth. Use immediately or cover and chill up to 24 hours. To serve, rub inside of a wooden salad bowl with cut edges of halved garlic clove; discard garlic clove. Add romaine and croutons to bowl. Pour dressing over salad.; toss lightly to coat. Sprinkle Parmesan cheese over top; toss gently. Add anchovy fillets, if desired. To serve, divide salad among salad plates; sprinkle pepper over each salad. |
3 cloves garlic 3 anchovy fillets 2 tablespoons lemon juice 1/4 cup olive oil 1 teaspoon Dijon-style mustard 1/2 teaspoon sugar 1 hard-cooked egg yolk 1 clove garlic, halved 10 cups torn romaine 1 recipe Parmesan Croutons or 2 cups purchased garlic Parmesan croutons 1/4 cup grated Parmesan cheese or 1/2 cup Parmesan curls Anchovy fillets, halved lengthwise (optional) Freshly ground black pepper |
Per serving: 261 kcal , 20 g fat (8 g sat. fat , 2 g polyunsaturated fat , 10 g monounsaturated fat ), 62 mg chol. , 362 mg sodium , 15 g carb. , 2 g fiber , 2 g sugar , 6 g pro. |
815 | 2017-11-28 04:34:17 | Chicken Caesar Lasagna | Serve this recipe, which includes whole wheat noodles, when you crave classic comfort food but want to add a healthy spin. | Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings. |
9 dried whole wheat or regular lasagna noodles 2 10 ounce containers refrigerated light Alfredo sauce 3 tablespoons lemon juice 1/2 teaspoon cracked black pepper 3 cups chopped, cooked chicken breast* 1 10 ounce package frozen chopped spinach, thawed and well drained 1 cup bottled roasted red sweet peppers, drained and chopped 3/4 cup shredded Italian blend cheese | Per serving: 268 kcal , 10 g fat (6 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 68 mg chol. , 557 mg sodium , 20 g carb. , 2 g fiber , 3 g sugar , 24 g pro. |
816 | 2017-11-28 04:34:19 | Raw Tuscan Kale Salad with Pecorino | To make this healthy, vitamin-rich raw kale salad a meal, top it with grilled chicken, shrimp, or steak. The homemade Caesar salad dressing not only makes the leafy greens amazing, but it also helps with nutrient absorption. | Tear toasted bread into small pieces. Place bread pieces in a food processor. Cover and process until bread is the consistency of coarse crumbs. For dressing, in a screw-top jar combine 2 tablespoons of the cheese, the lemon juice, the 3 tablespoons oil, the anchovy, garlic, and pepper. Cover and shake well; set aside. Place kale in a large bowl. Shake dressing and pour over kale; toss well to coat. Let stand for 5 minutes. Add the bread crumbs and the remaining 4 tablespoons cheese. Toss well. Drizzle with additional oil. |
1 slice whole wheat bread, toasted until golden brown on both sides 6 tablespoons finely grated Pecorino Romano cheese 5 tablespoons lemon juice 3 tablespoons olive oil 3/4 teaspoon finely chopped anchovy fillet 1 clove garlic, grated 1/8 teaspoon ground black pepper 7 cups torn fresh kale, stems and ribs removed (about 6 ounces trimmed) Olive oil | Per serving: 251 kcal , 17 g fat (3 g sat. fat , 2 g polyunsaturated fat , 11 g monounsaturated fat ), 10 mg chol. , 291 mg sodium , 20 g carb. , 3 g fiber , 4 g sugar , 8 g pro. |
817 | 2017-11-28 04:34:23 | Caesar Salmon Pizzas | Caesar dressing flavors individual bread shells topped with salmon, spinach, walnuts, and Parmesan cheese. Serve as a main dish for two or slice thin and use as an appetizer. | Preheat oven to 400 degrees F. Lightly spread bread shells with some of the Caesar dressing. Place bread shells on a baking sheet. Top bread shells with spinach, salmon, walnuts, half of the Parmesan cheese, the green onion, and, if desired, capers. Bake, uncovered, for 8 to 10 minutes or just until heated through. Drizzle with remaining Caesar dressing; sprinkle with remaining Parmesan cheese. Makes 2 pizzas |
2 6-inch Italian bread shells (Boboli) 1/4 cup bottled creamy Caesar salad dressing 2 cups torn fresh spinach 2 ounces smoked salmon, flaked and skin and bones removed 1/4 cup walnut pieces, toasted 1/4 cup finely shredded Parmesan cheese (1 ounce) 2 tablespoons thinly bias-sliced green onion 1 teaspoon drained capers (optional) | Per serving: 652 kcal , 39 g fat (6 g sat. fat , 19 mg chol. , 1480 mg sodium , 54 g carb. , 4 g fiber , 26 g pro. |
818 | 2017-11-28 04:34:27 | Chicken Caesar Salad with Parmesan Croutons | For dressing, in a blender combine lemon juice, 3 anchovy fillets, and 3 cloves garlic. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, hard-cooked egg yolk, mustard, and sugar. Cover and blend until smooth. If desired, cover and chill for up to 24 hours. Rub the inside of a wooden salad bowl with cut sides of 1 clove garlic; discard garlic. In the salad bowl combine lettuce, chicken, Parmesan Croutons, and, if desired, cherry tomatoes. Pour dressing over lettuce mixture; toss gently to coat. Sprinkle with cheese; toss gently to combine. If desired, add additional anchovy fillets. Sprinkle each serving with pepper. |
2 tablespoons lemon juice 3 anchovy fillets 3 cloves garlic, halved 1/4 cup olive oil 1 hard-cooked egg yolk 1 teaspoon Dijon-style mustard 1/2 teaspoon sugar 1 clove garlic, halved 10 cups torn romaine lettuce 2 cups chopped cooked chicken 1 recipe Parmesan Croutons or 2 cups purchased garlic-Parmesan croutons 2/3 cup halved cherry tomatoes (optional) 1/4 cup grated Parmesan cheese or 1/2 cup Parmesan cheese curls Anchovy fillets, halved lengthwise (optional) Freshly ground black pepper |
Per serving: 350 kcal , 15 g fat (9 g sat. fat , 104 mg chol. , 402 mg sodium , 15 g carb. , 2 g fiber , 20 g pro. | |
819 | 2017-11-28 04:34:32 | Chicken Caesar Salad | When you add chicken to traditional Caesar salad, it turns into an easy-to-prepare main dish. Serve this grilled Chicken Caesar Salad recipe with crusty bread. | For garlic croutons, in a medium skillet over medium heat cook garlic in the 2 tablespoons olive oil or salad oil just until golden. Add cubed French bread, stirring to coat evenly. Transfer bread cubes to a shallow baking pan. Bake in a 300 degree F oven for 10 minutes. Stir. Bake about 5 minutes more or until the cubes are dry and crisp. For dressing, in a blender container combine the 1/4 cup salad oil, egg product, vinegar, lemon juice, garlic, anchovy paste, and Worcestershire sauce. Cover and blend until smooth. In a large salad bowl combine romaine, chicken, green onions, Parmesan cheese, and garlic croutons. Pour the dressing over the salad. Toss gently and serve immediately. Pass coarsely ground pepper. Makes 6 servings. |
1 clove garlic, minced 2 tablespoons olive oil or salad oil 2 cups cubed French bread 1/4 cup salad oil 1/4 cup refrigerated or frozen egg product, thawed 2 tablespoons red wine vinegar 1 tablespoon lemon juice 1 clove garlic, minced 1 teaspoon anchovy paste or 2 anchovy fillets 1/2 teaspoon Worcestershire sauce 6 cups torn romaine 2 cups cubed cooked chicken (10 ounces) 4 green onions, bias sliced 1/4 cup finely shredded Parmesan cheese Coarsely ground pepper |
Per serving: 316 kcal , 21 g fat (4 g sat. fat , 50 mg chol. , 296 mg sodium , 12 g carb. , 21 g pro. |
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