recipe.id,recipe.ts,recipe.title,recipe.description,recipe.directions,recipe.ingredients,recipe.nutrition
1,"2017-11-28 04:16:57",Hummus,"Skip the store! Our homemade hummus puts the purchased stuff to shame.","In a blender or food processor combine first seven ingredients (through paprika). Cover and blend or process until smooth, stopping to scrape container as needed. If desired, add one or more stir-ins. Spoon hummus onto a serving platter. Sprinkle with parsley. If desired, drizzle with oil and sprinkle with pine nuts and/or paprika. Serve with pita wedges, tortilla chips, and/or vegetable dippers.","1 15 ounce can garbanzo beans (chickpeas), rinsed and drained 1/4 cup tahini (sesame seed paste) 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon paprika 1 tablespoon snipped fresh parsley 2 - 3 teaspoons olive oil (optional) 2 tablespoons toasted pine nuts and/or paprika (optional)","Per serving: 84 kcal , 7 g fat (1 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 0 mg chol. , 156 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 2 g pro."
2,"2018-05-06 21:44:26","Parmesan Chicken and Broccoli","Bake this easy casserole recipe the same day. Or make it ahead and freeze it up to one month. To bake the frozen version, thaw it overnight (or 8 hours) in the fridge, then bake it following the Make-Ahead Tip.","Preheat oven to 350 degrees F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart baking dishes or casseroles; set aside. In a very large skillet heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, the water, tomato, and Parmesan cheese. Season to taste with salt and pepper. Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months. To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350 degrees F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.","2 cups uncooked converted rice 1 cup chopped onion (1 large) 2 tablespoons butter 2 1/2 teaspoons dried Italian seasoning, crushed 2 tablespoons vegetable oil 2 pounds skinless, boneless chicken breast halves, cut into bite-sized strips 3 cloves garlic, minced 1 24 ounce package frozen cut broccoli (6 cups) 2 10 3/4 ounce cans condensed cream of mushroom soup or cream of chicken soup 1 cup water 1 cup chopped tomato (1 large) 2/3 cup grated Parmesan cheese Salt Ground black pepper","Per serving: 320 kcal , 10 g fat (3 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 53 mg chol. , 668 mg sodium , 34 g carb. , 2 g fiber , 2 g sugar , 25 g pro."
3,"2017-11-28 04:17:03","Eggs Benedict Bake",,"Preheat broiler. Lightly grease a large skillet. Add enough water to the skillet to fill half full. Add vinegar. Bring mixture to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slip egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs to a plate. Meanwhile, place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted; cool. Grease a 3-quart rectangular baking dish. Spread the cut side of each muffin half with about 2 teaspoons of the semisoft cheese. Place muffin halves, cheese sides up, in prepared dish. Top each with a slice of ham, folding or cutting it to fit. Top each ham slice with two basil leaves and one tomato slice. Preheat oven to 350 degrees F. Top each tomato slice with one cooked egg. Spoon Mock Hollandaise Sauce over eggs. Bake, covered, about 25 minutes or until heated through. If desired, sprinkle with paprika and/or snipped basil.","1 teaspoon vinegar 8 eggs 4 English muffins, split 1/3 cup flavored semisoft cheese, such as pepper, garlic and herb, garden vegetable, or toasted onion 8 thin slices cooked ham (12 ounces) 16 large fresh basil, spinach, or arugula leaves 8 thin slices tomato 1 recipe Mock Hollandaise Sauce Paprika (optional) Fresh snipped basil (optional)","Per serving: 423 kcal , 31 g fat (9 g sat. fat , 11 g polyunsaturated fat , 5 g monounsaturated fat ), 257 mg chol. , 930 mg sodium , 17 g carb. , 1 g fiber , 2 g sugar , 18 g pro."
4,"2017-11-28 04:17:06","Confetti Summer Salad","This versatile Summer Confetti Salad recipe features all of summer's freshest vegetables. Alongside grilled chicken or steak, this colorful confetti salad tastes like summer.","Combine zucchini, sweet peppers, onion, corn, tomatoes, salad dressing, and salsa in a large bowl. Cover and chill 4 to 24 hours, stirring occasionally. If desired, serve salad on radicchio leaves or garnish with purple flowering kale. Makes 6 to 8 side-dish servings.","1/2 medium zucchini, halved lengthwise and cut into 1/4-inch slices (1/4 cup) 1 medium sweet yellow pepper, cut into thin strips (3/4 cup) 1 medium sweet red pepper, cut into thin strips (3/4 cup) 2 medium green onions, sliced (1/4 cup) 1 15 ounce can whole kernel corn, drained 2 medium tomatoes, seeded and chopped (1-1/2 cups) 1/2 cup reduced-calorie Italian salad dressing 1/2 cup hot salsa Radicchio leaves or purple flowering kale (optional)","Per serving: 85 kcal , 3 g fat (0 g sat. fat , 1 mg chol. , 310 mg sodium , 16 g carb. , 2 g fiber , 2 g pro."
5,"2017-11-28 04:17:08","Make-Ahead Frozen Margaritas","Need a quick drink for a party, but don't want to spend all night playing bartender? These delicious make-ahead margaritas are the answer! Freeze them in jars overnight and they're all set for the next day.","In a blender combine limeade concentrate, tequila, and orange liqueur. Cover and blend until combined. Add ice cubes; blend until mixture becomes slushy. Pour into half-pint jars. Cover and freeze overnight.","1 12 ounce can frozen limeade concentrate 2/3 cup (about 5 ounces) tequila 1/2 cup (4 ounces) orange liqueur 4 cups ice cubes","Per serving: 190 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 1163 mg sodium , 32 g carb. , 0 g fiber , 26 g sugar , 0 g pro."
6,"2017-11-28 04:17:11","Southern Grits Casserole with Red Pepper Relish","Sauteed and seasoned red sweet peppers make a tangy relish for traditional grits.","In a large saucepan bring water to a boil. Slowly stir in grits. Gradually stir about 1 cup of the hot mixture into the eggs. Return to saucepan. Stir in cheese, milk, green onion, jalapeno peppers, garlic salt, and white pepper. Spoon grits mixture into a 2-quart casserole. Bake, uncovered, in a 350 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If desired, sprinkle with additional green onion. Meanwhile, for relish, in a medium saucepan cook red peppers, red onion, and garlic in hot margarine or butter until peppers are just tender. Remove from heat and stir in parsley and vinegar. Let stand at room temperature at least 30 minutes. Serve with grits. Makes 4 servings.","4 cups water 1 cup quick-cooking grits 4 beaten eggs 2 cups shredded cheddar cheese (8 ounces) 1/2 cup milk 2 green onions, sliced (1/4 cup) 1 - 2 jalapeno peppers, seeded (if desired) and chopped 1/2 teaspoon garlic salt 1/4 teaspoon white pepper Sliced green onion (optional) 2 medium red sweet peppers, chopped (2 cups) 1 small red onion, chopped (1/2 cup) 2 cloves garlic, minced 1 tablespoon margarine or butter 1/3 cup snipped parsley 1 tablespoon white wine vinegar","Per serving: 403 kcal , 27 g fat (14 g sat. fat , 275 mg chol. , 731 mg sodium , 16 g carb. , 23 g pro."
7,"2017-11-28 04:17:13","Chicken, Lentil and Barley Soup","The lentils and barley give this pleasing poultry soup an earthy, down-home flavor.","Rinse and drain lentils; set aside. In a large saucepan or Dutch oven cook leeks or onion, red or green pepper, and garlic in margarine or butter until tender but not brown. Carefully stir in chicken broth, basil, oregano, rosemary, pepper, and the lentils. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken or turkey, carrots, and uncooked barley. Simmer, covered, about 20 minutes more or just until carrots are tender. Stir in undrained tomatoes; heat through. Makes 4 to 6 servings.","1/2 cup dry lentils 1 cup sliced leeks or chopped onion 1/2 cup chopped red or green sweet pepper 1 clove garlic, minced 2 tablespoons margarine or butter 5 cups chicken broth 1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed 3/4 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon pepper 1 1/2 cups chopped cooked chicken or turkey 1 1/2 cups sliced carrots 1/2 cup quick-cooking barley 1 14 1/2 ounce can tomatoes, cut up","Per serving: 367 kcal , 13 g fat (3 g sat. fat , 51 mg chol. , 1324 mg sodium , 36 g carb. , 8 g fiber , 28 g pro."
8,"2017-11-28 04:17:16","Fruit Pizza with Pineapple Glaze","With its cream cheese and fruit topping, this dessert pizza will remind you of a cheesecake.","For crust, in a medium mixing bowl combine flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of flour mixture, gently tossing with a fork. Push to the side of the bowl. Repeat with remaining water until all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll from center to edges, forming a circle about 15 inches in diameter. Fold pastry into quarters and transfer to a 13-inch pizza pan. Unfold pastry and ease into pan. Trim pastry to 1/2 inch beyond edge of pan. Fold under extra pastry and flute edge. Prick pastry with a fork. Bake in a 425 degree F oven for 12 to 15 minutes or until golden. Cool. Meanwhile, for glaze, in a small saucepan combine granulated sugar and cornstarch. Stir in pineapple juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Cover surface of mixture with plastic wrap. Cool, cover and chill up to 6 hours. In a small mixing bowl combine cream cheese and powdered sugar. Beat until well mixed. To assemble pizza, spread the cream cheese mixture over cooled pastry. Arrange fruit on top of cream cheese mixture. Carefully spoon cooled glaze over fruit. Chill for up to 2 hours before serving. Makes 16 servings.","1 3/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup shortening 4 - 5 tablespoons cold water 3 tablespoons granulated sugar 1 tablespoon cornstarch 1 cup unsweetened pineapple juice 3/4 cup sifted powdered sugar 3 cups assorted fresh fruit such as peeled and sliced pineapple; sliced kiwifruit, plums, or nectarines; halved strawberries; and/or whole raspberries or blueberries 1 8 ounce container soft-style cream cheese with pineapple","Per serving: 204 kcal , 11 g fat (4 g sat. fat , 12 mg chol. , 79 mg sodium , 26 g carb. , 2 g pro."
9,"2017-11-28 04:17:17","Marinated Lime Shrimp Appetizer","The lime-and-cilantro marinade in this shrimp appetizer has just the right amount of heat to bring all the flavors together.","Thaw shrimp, if frozen. Rinse shrimp; pat dry. In a medium bowl stir together lime peel, lime juice, oil, cilantro, jalapeno pepper, and garlic. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 2 to 3 hours, stirring the mixture twice. To serve, drain shrimp and discard marinade. If desired, arrange on lettuce-lined plate. Serve with toothpicks. Makes 6 servings.","12 ounces fresh or frozen peeled, deveined, cooked shrimp 1 teaspoon finely shredded lime peel 1/3 cup lime juice 1/4 cup cooking oil 2 tablespoons snipped fresh cilantro or parsley 1 fresh jalapeno pepper, seeded and finely chopped, or 1 tablespoon canned chopped jalapeno pepper 1 clove garlic, minced Lettuce (optional)","Per serving: 101 kcal , 6 g fat (1 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 86 mg chol. , 84 mg sodium , 1 g carb. , 0 g fiber , 0 g sugar , 12 g pro."
10,"2017-11-28 04:17:18","Date Bars",,"In a small bowl combine boiling water and dates. Cover and let stand for 10 minutes. Drain. Coat an 8x8x2-inch baking pan with cooking spray; set aside. Combine flour, baking powder, cinnamon, and baking soda; set aside. In a medium mixing bowl beat egg with an electric mixer on high speed until frothy. Add brown sugar; beat until combined. Stir in evaporated milk and drained dates. Add flour mixture to egg mixture, stirring with a wooden spoon until combined. Stir in nuts. Pour batter into the prepared baking pan. Bake in a 350 degree F oven about 15 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar. Cut into bars. Makes about 24 bars.","1/2 cup boiling water 1/3 cup snipped pitted whole dates Nonstick cooking spray 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/8 teaspoon baking soda 1 egg 1/3 cup packed brown sugar 1/3 cup evaporated fat-free milk 2 tablespoons finely chopped walnuts, toasted 1 teaspoon sifted powdered sugar","Per serving: 40 kcal , 1 g fat 9 mg chol. , 21 mg sodium , 8 g carb. , 5 g sugar , 1 g pro."
11,"2017-11-28 04:17:22","Italian Chicken Spirals","For colorful appetizers, roll green spinach, pink prosciutto, and white mascarpone cheese into skinless, boneless chicken breasts. Bake, cool, and refrigerate, then cut the rolls in bite-size pieces.","Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Pound chicken lightly to 1/4-inch thickness. Repeat with remaining chicken breast halves. Set aside. Place spinach leaves in a colander; pour boiling water over leaves in the colander set in sink. Drain spinach on paper towels. Place a chicken breast half, smooth side down, on a cutting board or other flat surface. Season with salt and pepper. Arrange a slice of prosciutto on chicken. Spread a rounded tablespoon of cheese evenly over prosciutto. Arrange a spinach leaf on top. Roll chicken tightly from one long edge and place, seam side down, in a greased shallow baking pan. Repeat with remaining chicken breast halves. Combine olive oil and paprika; brush over chicken. Bake in a 375 degree F oven for 25 to 30 minutes or until chicken is tender and no longer pink; cool slightly. Cover and refrigerate several hours. For Basil Mayonnaise: Combine mayonnaise, fresh basil, shallot, and garlic in a food processor bowl or blender container. Cover and process or blend until almost smooth. Cover and chill up to 4 hours. To serve, trim off ends of chicken rolls. Cut each chicken roll into 6 slices. Arrange slices on serving plate. Serve with Basil Mayonnaise spooned into a sweet pepper half and garnish with fresh basil, if desired. Makes 36 appetizers.","6 large skinless, boneless chicken breast halves (about 2 pounds total) 6 medium spinach leaves, stems removed 6 thin slices prosciutto (about 2-1/2 ounces total) 1/2 cup mascarpone cheese or cream cheese, softened 1 tablespoon olive oil 1/4 teaspoon paprika Basil Mayonnaise: 3/4 cup mayonnaise 1/2 cup loosely packed fresh basil 1/2 small shallot 1/2 clove garlic White and/or purple flowering kale (optional)","Per serving: 84 kcal , 7 g fat (2 g sat. fat , 20 mg chol. , 75 mg sodium , 0 g carb. , 0 g fiber , 6 g pro."
12,"2017-11-28 04:17:23","Simple Strawberry Jam","Give a container of this sweet jam as a Christmas gift, adding a pretty vintage jam spoon to the outside of the container.","In a large bowl, crush berries with a potato masher. Stir in sugar. Let stand for 10 minutes; stirring occasionally. In a small saucepan, combine pectin and water. Bring to boiling; boil for 1 minute, stirring constantly. Remove from heat. Pour into berry mixture. Add lemon juice and stir about 3 minutes or until sugar is dissolved and mixture is smooth. Stir in lemon slices. Ladle jam into clean half-pint freezer containers or jars, leaving 1/2-inch headspace; seal. Let stand at room temperature about 24 hours or until set.","4 cups fresh strawberries, hulled 4 cups sugar 1 1 3/4 ounce package regular powdered fruit pectin 3/4 cup water 2 tablespoons fresh lemon juice 1 small lemon, very thinly sliced","Per serving: 87 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 3 mg sodium , 23 g carb. , 0 g fiber , 21 g sugar , 0 g pro."
13,"2018-05-06 21:45:19","Hot Cross Buns","A mascarpone cheese frosting makes this classic Hot Cross Buns recipe stand out from the bakery competition.","Place the currants or raisins in a small bowl; add vinegar. Cover and let stand while making dough. In a large mixing bowl combine 2 cups of the flour, the yeast, cardamom, and cloves. In a saucepan heat and stir 2/3 cup milk, 1/2 cup of the mascarpone cheese, 1/3 cup sugar, and salt just until warm (120 degree F to 130 degree F) and mascarpone almost melts. Add milk mixture to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in currants and vinegar and as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Dough will be sticky. Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour). Chill dough 6 hours. (Or omit rising time; chill dough 12 to 24 hours.) Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease two baking sheets; set aside. Divide dough into 24 portions. Gently shape each portion into a ball, tucking edges under to make smooth tops. Place balls almost touching on prepared baking sheets. Cover; let rise until nearly double (1 to 1 1/2 hours). Preheat oven to 375 degree F. Using a sharp knife, make a crisscross slash across the top of each bun. In a small bowl combine beaten egg white and water; brush over rolls. Bake for 12 to 15 minutes or until golden brown. Immediately remove buns from baking sheets. Cool slightly on wire racks. In a small bowl stir together remaining mascarpone, 1/4 cup sugar, and enough milk to make of a thick drizzling consistency. Drizzle a cross over each bun with icing. Pass additional icing for dipping. Makes 24 buns.","2/3 cup currants or raisins 2 tablespoons balsamic vinegar 3 1/4 - 3 3/4 cups all-purpose flour 1 package active dry yeast 1 teaspoon ground cardamom 1/8 teaspoon ground cloves 2/3 cup milk 1 1/2 cups mascarpone cheese (12 oz.) 1/3 cup sugar 1/2 teaspoon salt 3 eggs 1 beaten egg white 1 tablespoon water 1/4 cup sugar Milk","Per serving: 168 kcal , 7 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 45 mg chol. , 71 mg sodium , 22 g carb. , 1 g fiber , 5 g sugar , 6 g pro."
14,"2017-11-28 04:17:27","Lemon Cheesecake",,"Place oven rack at center position. Preheat oven to 350 degree F. To make the crust, combine the crumbs and melted butter. Press the cookie crumbs onto the bottom only of an 8-inch springform pan. Bake for 5 minutes. Cool on wire rack. To make the filling, pour half-and-half into a small saucepan. Sprinkle gelatin over half-and-half. Let stand for 3 minutes to soften. Heat and stir gently over medium heat about 1 minute or just until gelatin dissolves. Remove from heat; cool. Meanwhile, in a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth; add lemon curd and lemom peel. Add half-and-half mixture; beat about 1 minute more until combined. Pour filling over crumb crust in springform pan; smooth top with a spatula. Cover with plastic wrap; chill for at least 6 hours or up to 48 hours. To serve, run a small knife around inside of springform pan to loosen; remove sides of pan. Top cheesecake with pomegranate seeds or raspberries. Makes 10 to 12 servings.","1 1/2 cups butter shortbread cookie crumbs (5-1/2 ounces) 2 tablespoons butter, melted 1/4 cup half-and-half or light cream 1 envelope unflavored gelatin 3 8 ounce package cream cheese, softened 1 cup lemon curd (about one 10-ounce jar) 1 cup fresh pomegranate seeds or 2 cups fresh raspberries 2 teaspoons finely shredded lemon peel","Per serving: 451 kcal , 32 g fat (19 g sat. fat , 109 mg chol. , 322 mg sodium , 17 g carb. , 3 g fiber , 7 g pro."
15,"2017-11-28 04:17:30",Croquembouche,"Croquembouche is the perfect holiday pastry. Stack the filled cream puffs in a showy cone shape using caramel to adhere for a Christmas dessert that looks a bit like a Christmas tree!","For the filling, heat milk with vanilla bean in medium saucepan, until small bubbles appear around edge. Meanwhile, whisk 1/2 cup sugar and cornstarch in a bowl; set aside. Remove vanilla bean from hot milk. Scrape seeds from bean and add to milk mixture. Gradually whisk half the hot milk into sugar-cornstarch mixture; then add mixture to saucepan. Remove saucepan from heat and whisk in yolks. Stirring with whisk, bring mixture to a boil over medium heat. (Once thickened the mixture might appear curdled, but it's okay.) Whisk custard vigorously 4 seconds, until smooth. Return custard to a boil; boil 1 minute more. Stir in peel and juice. Transfer to medium bowl; cover and refrigerate until cool, 2 hours. Beat cream in mixer bowl until soft peaks form. Gently whisk half the whipped cream into custard; fold in remaining cream with rubber spatula. For the cream puffs, heat oven to 400 degree F. Lightly grease 2 large cookie sheets. Bring water, butter, 1 tablespoon sugar, and salt to boil in medium saucepan; boil until butter melts. Reduce heat to medium, add flour all at once; stir until dough pulls away from side of pan. Continue stirring 1 to 2 minutes to dry. Transfer dough to a mixer bowl. Beat in eggs at medium speed, one at a time, until blended after each addition and mixture is stiff. Spoon warm dough into large pastry bag fitted with a 1/2-inch round tip. Pipe into eighty 1-inch balls, 1 inch apart, on prepared sheets. Bake 22 to 25 minutes, switching pans after 15 minutes, until golden brown. Remove pans from oven. Turn oven off. With a small, sharp knife, cut a small slit in the center of the flat bottom of each puff. Return puffs, bottom down, to cookie sheets and let stand in oven with door ajar, 1 hour. Transfer puffs to wire racks and cool completely. To prepare half the caramel, heat small skillet over medium heat 1 minute. Add 1/4 cup sugar and 2 tablespoons corn syrup to the skillet; cook, swirling pan occasionally, until sugar melts and turns golden, 7 minutes. Add 3/4 cup sugar, 1/4 cup at a time, swirling pan until sugar melts after each addition and caramel is light amber. Remove pan from heat. Carefully dip top of each puff into caramel and immediately return each puff caramel-side up to cookie sheet. (If caramel hardens, reheat over low heat until melted.) Spoon half the filling into large pastry bag fitted with a plain 1/4-inch tip. Insert the tip into the slit of a puff; fill and return to cookie sheet. Repeat with remaining puffs and filling. To form cone: Cover an 8-inch round cardboard circle with foil; set aside. Make remaining caramel: Clean and dry the skillet. Heat over medium heat 1 minute. Add remaining 3/4 cup sugar and 1 tablespoon corn syrup and cook, swirling pan occasionally, until sugar melts and turns golden, 5 to 8 minutes. Remove from heat. Dip bottom of each puff and arrange a circle of puffs along the edge of the foil-lined circle (about 14 puffs). Combine gluing and stacking seven more layers of puffs with caramel to form a cone, (If caramel hardens, reheat over low heat until melted.) Let stand until caramel completely hardens. To serve, transfer croque-en-bouche to serving plate. Then cut horizontally in rows through caramel with serrated knife to separate puffs, and transfer to serving plates. Makes 12 servings.","2 cups milk 1 vanilla bean, split 1/2 cup sugar 6 tablespoons cornstarch 5 large egg yolks, lightly beaten 1 teaspoon freshly grated orange peel 2 tablespoons fresh orange juice 1/2 cup heavy or whipping cream 1 1/2 cups water 10 tablespoons unsalted butter or margarine, cut up 1 tablespoon sugar 1/2 teaspoon salt 1 1/2 cups all-purpose flour 5 large eggs, at room temperature 1 3/4 cups sugar, divided 3 tablespoons light corn syrup, divided","Per serving: 445 kcal , 20 g fat (11 g sat. fat , 222 mg chol. , 153 mg sodium , 61 g carb. , 7 g pro."
16,"2017-11-28 04:17:34",Popovers,"Like their close cousin, Yorkshire pudding, puffy crisp popovers, with moist tender centers, are tasty complements to serve with roast beef, lamb, and pork.","Using 1/2 teaspoon shortening for each cup, grease the bottoms and sides of six 6-ounce custard cups or cups of a popover pan. (Or, lightly coat cups with cooking spray.) Place the custard cups on a 15x10x1-inch baking pan; set aside. In a medium bowl use a wire whisk or rotary beater to beat eggs, milk, and oil until combined. Add flour and salt; beat until smooth. Fill the prepared cups half full with batter. Bake in a 400 degree F oven about 40 minutes or until very firm. Immediately after removing from oven, prick each popover to let steam escape (see photo, below). Turn off the oven. For crisper popovers, return popovers to oven for 5 to 10 minutes or until desired crispness is reached. Remove popovers from cups; serve immediately. Makes 6 popovers.","1 tablespoon shortening or nonstick cooking spray 2 beaten eggs 1 cup milk 1 tablespoon cooking oil 1 cup all-purpose flour 1/4 teaspoon salt","Per serving: 159 kcal , 7 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 74 mg chol. , 139 mg sodium , 18 g carb. , 1 g fiber , 2 g sugar , 6 g pro."
17,"2017-11-28 04:17:35","Cajun Chicken Burgers","Use a portion of the chickpeas from a 15-ounce can for these chicken burgers; then use the remaining chickpeas to make a hearty chickpea side salad.","In a medium mixing bowl combine mashed chickpeas, egg, bread crumbs, Cajun seasoning, and salt. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties. Preheat oven broiler. Place patties on an ungreased, unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 minutes. Turn patties; broil 6 to 8 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F. Toast rolls under broiler, if desired. Serve patties in buns with lettuce leaves and tomato slices, if desired and serve with chili sauce, taco sauce, or catsup. Makes 4 servings.","1/4 cup cooked or canned chickpeas (garbanzo beans), drained and mashed 1 beaten egg 2 tablespoons fine dry bread crumbs 1 1/2 teaspoons Cajun seasoning* 1/4 teaspoon salt 1 pound ground raw chicken 4 Kaiser rolls or hamburger buns, split Lettuce leaves (optional) Tomato slices (optional) Chili sauce, taco sauce, or catsup (optional)","Per serving: 338 kcal , 10 g fat (2 g sat. fat , 108 mg chol. , 653 mg sodium , 36 g carb. , 1 g fiber , 25 g pro."
18,"2017-11-28 04:17:38","Florida Crab Cakes","A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.","Thaw crab, if frozen; set aside. In a medium bowl combine egg, 1/4 cup of the fine dry bread crumbs, the finely chopped green onions, the 2 tablespoons mayonnaise or salad dressing, 1 tablespoon parsley, thyme, mustard, Worcestershire sauce, and salt. Add crab; mix well. Shape crab mixture into four 3/4 -inch-thick patties. In a small bowl combine remaining fine dry bread crumbs and cornmeal. Coat patties with cornmeal mixture. In a large skillet heat the cooking oil; add crab cakes. Cook over medium heat about 3 minutes on each side or until crab cakes are golden and heated through, adding additional oil, if necessary. For tartar sauce, in a small bowl stir together the 1 cup mayonnaise or salad dressing, chopped dill pickle or sweet pickle relish, 1 tablespoon sliced green onion, 1 tablespoon parsley, the pimiento, and lemon juice. Serve crab cakes on a bed of salad greens and top with tartar sauce, if desired. Garnish with lemon wedges, if desired. Makes 4 servings.","Crab Cakes: 1 6 ounce package frozen crabmeat or one 6-ounce can crabmeat, drained, flaked and cartilage removed (about 1-1/2 cups) 1 egg, slightly beaten 1/2 cup fine dry bread crumbs 2 green onions, finely chopped (2 tablespoons) 2 tablespoons mayonnaise or salad dressing 1 tablespoon snipped parsley 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 2 teaspoons Dijon-style or Creole mustard 1/2 teaspoon white wine Worcestershire sauce 1/8 teaspoon salt 1/4 cup cornmeal 2 tablespoons cooking oil Salad greens (optional) Lemon wedges (optional) Tartar Sauce: 1 cup mayonnaise or salad dressing 1/4 cup finely chopped dill pickle or sweet pickle relish 1 tablespoon sliced green onion 1 tablespoon snipped fresh parsley 1 tablespoon diced pimiento 1 teaspoon lemon juice","Per serving: 259 kcal , 15 g fat (2 g sat. fat , 100 mg chol. , 401 mg sodium , 17 g carb. , 13 g pro."
19,"2018-05-06 21:45:48","Hamburger Pie","Use homemade or refrigerated mashed potatoes for the topping on this hearty, savory pie.","Preheat oven to 375 degree F. Stir in 1/2 cup of the cheese into the potatoes; set mixture aside. In a large skillet cook ground beef, sausage, and onion until meat is no longer pink and onion is tender. Drain. Stir in squash, undrained tomatoes, tomato paste, and pepper. Bring to boiling. Transfer the mixture to a 2-quart casserole. Spoon mashed potato mixture into a large pastry bag fitted with a large round tip. Starting at one end, fill in the center of the casserole with rows of the mashed potato mixture until the meat mixture is covered. (Or, spoon mashed potato mixture in mounds on top of hot mixture.) Sprinkle with remaining cheese. Sprinkle with paprika, if desired. Bake for 30 minutes or until mashed potato top is golden brown. Let stand 5 minutes before serving. Sprinkle with fresh flat-leaf parsley. Makes 6 servings.","3/4 cup shredded pizza cheese or Italian cheese blend 2 cups mashed potatoes,* or refrigerated mashed potatoes 8 ounces lean ground beef 4 ounces bulk sweet Italian sausage 1/2 cup chopped onion (1 medium) 2 cups sliced zucchini or yellow summer squash 1 14 1/2 ounce can chunky pasta-style tomatoes 1/2 6 ounce can tomato paste(1/3 cup) 1/4 teaspoon pepper Paprika (optional) Flat-leaf parsley","Per serving: 254 kcal , 12 g fat (3 g sat. fat , 39 mg chol. , 644 mg sodium , 21 g carb. , 3 g fiber , 16 g pro."
20,"2017-11-28 04:17:43","Raspberry-Hazelnut Meringue Torte","What a spectacular way to end a meal! The fantastic combination of fresh raspberries and hazelnuts add a light flavor to the crowd-pleasing meringue crust of this dessert.","Line one large or 2 medium baking sheets with parchment paper or foil. Draw three 7-inch circles, 1 inch apart, on the paper. Set baking sheet(s) aside. In a large mixing bowl beat egg whites, vanilla, and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 9 minutes or until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in hazelnuts. Spread the meringue mixture evenly over the three circles. Bake in a 300 degree F oven for 20 minutes. Turn off the oven. Let the meringues dry in the oven with the door closed for 1 hour (do not open oven door). Meanwhile, in a medium mixing bowl beat whipping cream and powdered sugar until stiff peaks form. To assemble torte, peel meringue circles from paper. Place one meringue circle on a serving plate; spread one-third of the whipped cream on the meringue circle. Sprinkle 1/2 cup of the raspberries over the whipped cream. Repeat these layers once more. Place last meringue circle atop raspberries; spread with remaining whipped cream. Cover and chill for 4 to 6 hours. Just before serving, garnish top with remaining raspberries and mint. Makes 6 to 8 servings.","4 egg whites 1 teaspoon vanilla 1/4 teaspoon cream of tartar 3/4 cup sugar 1/3 cup finely chopped hazelnuts (filberts) 1 cup whipping cream 1 tablespoon powdered sugar 2 cups red or black raspberries Fresh mint","Per serving: 325 kcal , 21 g fat (10 g sat. fat , 54 mg chol. , 52 mg sodium , 33 g carb. , 5 g pro."
21,"2017-09-25 22:17:35","Make-and-Take Breakfasts for People Always On the Go",,,,
22,"2017-09-25 22:17:35","Our Best Casserole Recipes",,,,
23,"2017-09-25 22:17:35","Make-Ahead Freezing Foods",,,,
24,"2017-09-25 22:17:35","8 Homemade Road Trip Snacks to Keep You Fueled",,,,
25,"2017-11-28 04:17:58","Delicata Squash Salad with Pork Medallions","Pork tenderloin is so lean, and the homemade vinaigrette is so light, that this pork salad clocks in at less than 250 calories!","Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In a large nonstick skillet cook pork in hot oil over medium-high heat for 5 minutes or until browned but still slightly pink in center, turning once halfway through cooking. Remove from skillet; keep warm. In the same skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Crumble bacon; set aside. Wipe skillet clean. Add squash, apple juice, 1/4 cup water, and shallots to skillet. Bring to boiling; reduce heat. Cook, covered, for 6 to 8 minutes or until squash is just tender. Add vinegar, thyme, and 1/4 teaspoon ground black pepper to skillet. Return pork and any accumulated juices to skillet; heat through. Serve over spinach. Sprinkle with bacon.","12 ounces pork tenderloin, cut into 1/2-inch slices 1 tablespoon olive oil 3 slices lower sodium less fat bacon 1 pound delicata squash, seeds removed and cut into 1-inch piece*s 3/4 cup unsweetened apple juice 2 shallots, thinly sliced 3 tablespoons cider vinegar 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 6 cups fresh baby spinach","Per serving: 226 kcal , 6 g fat (1 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 58 mg chol. , 315 mg sodium , 19 g carb. , 4 g fiber , 5 g sugar , 22 g pro."
26,"2017-11-28 04:17:59","Lemon Cream Cheese Cutout Cookies","Lemon peel contrasts pleasantly with the spice in these tender cookie cutouts.","Stir together flour, spices, and salt. In a medium mixing bowl, beat together butter, cream cheese, and sugar with an electric mixer until well combined. Beat in milk and lemon peel. Add dry ingredients, beating at low speed just until combined. Chill, covered, for 2 to 3 hours or until firm. On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut into shapes using cutters. Place on ungreased cookie sheets. Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Cool on wire racks.","2 1/4 cups all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon salt 2/3 cup butter, softened 1 3 ounce package cream cheese, softened 1/2 cup sugar 3 tablespoons milk 1 1/2 teaspoons grated lemon peel Icing: 2 cups sifted powdered sugar (optional) 3 tablespoons warm water (optional) 4 teaspoons meringue powder (optional) 1/4 teaspoon cream of tartar (optional)","Per serving: 47 kcal , 3 g fat (2 g sat. fat , 7 mg chol. , 32 mg sodium , 5 g carb. , 0 g fiber , 1 g pro."
27,"2017-11-28 04:18:01","Fajita-Style Quesadillas","The colorful, fresh vegetables and oozy melted cheese in these fajita-style quesadillas will prove irresistible. Serve them as party appetizers or for a quick lunch on the weekend.","In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up. Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.","1/2 medium red or green sweet pepper, seeded and cut into bite-size strips 1/2 medium onion, halved and thinly sliced 1 fresh serrano pepper, halved, seeded, and cut into thin strips* 2 teaspoons vegetable oil 4 6-inch white corn tortillas Nonstick cooking spray 1/2 cup shredded Monterey Jack cheese (2 ounces) 2 thin slices tomato, halved crosswise 1 tablespoon snipped fresh cilantro Light dairy sour cream (optional) Cilantro and lime wedges (optional)","Per serving: 61 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 6 mg chol. , 41 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 2 g pro."
28,"2017-11-28 04:18:03","Quinoa Salad with Slow Cooker Beets, Oranges, and Fennel","This superfood salad is far from a boring bowl of leafy greens. Tender slow cooked beets and quinoa only get tastier with a drizzle of honey-citrus dressing.","Place each beet on a piece of foil. Drizzle 1 tablespoon of the oil over all of the beets. Wrap each beet tightly in the foil and place in a 4- to 5-quart slow cooker. Cover and cook on high-heat setting for 3 to 4 hours or until beets are fork-tender. Remove beets from cooker. When cool enough to handle, peel or slip the skin off each beet. Cut beets into thin wedges and place in a medium bowl. For dressing, in another medium bowl whisk together the remaining 2 tablespoons oil, orange peel, orange juice, honey, salt, and pepper. Remove 1 tablespoon of the dressing and drizzle over beets; toss gently to coat. In a medium bowl combine oranges and fennel and drizzle with another 1 tablespoon of the dressing. Add quinoa to the remaining dressing; toss to coat. To serve, divide quinoa among salad plates. Top with beets and mandarin orange-fennel mixture. If desired, sprinkle with green onion. Makes 6 servings.","1 1/2 pounds medium beets 3 tablespoons olive oil 1 teaspoon finely shredded orange peel 2 tablespoons orange juice 1 tablespoon honey 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 1 1/2 cups cooked quinoa 1 15 ounce can mandarin orange sections, rinsed and drained 1 fennel bulb, trimmed and thinly sliced Sliced green onion (optional)","Per serving: 204 kcal , 8 g fat (1 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 0 mg chol. , 196 mg sodium , 31 g carb. , 6 g fiber , 15 g sugar , 5 g pro."
30,"2017-11-28 04:18:03","Shrimp and Asparagus Salad","This quick salad recipe is perfect as a lunch or light dinner entree and requires just five ingredients.","In a large skillet, cook asparagus, covered, in a small amount of boiling lightly salted water for 3 minutes or until crisp-tender; drain in a colander. Run under cold water until cool. Divide asparagus among 4 dinner plates; top with watercress, shrimp, and cherry tomatoes. Drizzle with dressing. Sprinkle with cracked black pepper and serve wtih cracker bread. Makes 4 servings.","12 ounces fresh asparagus spears, trimmed 4 cups watercress, tough stems removed 1 16 ounce package frozen peeled, cooked shrimp with tails intact, thawed 2 cups cherry tomatoes, halved 1/2 cup bottled light raspberry or berry vinaigrette salad dressing Cracked black pepper Cracker bread (optional)","Per serving: 257 kcal , 8 g fat (1 g sat. fat , 227 mg chol. , 360 mg sodium , 14 g carb. , 2 g fiber , 33 g pro."
31,"2017-11-28 04:18:05","Homemade Coarse Ground Mustard","Freshly-ground mustard seeds add so much bright, zesty flavor to this homemade condiment recipe.","In a medium bowl combine vinegar, yellow and brown mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours (the seeds will absorb the liquid). Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend or process for 1 to 2 minutes to reach desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary. Spoon mustard into four 4-ounce canning jars or airtight storage containers. For best flavor, chill for 1 to 2 days before serving. Store in the refrigerator for up to 3 months. Makes 1 1/2 cups.","2/3 cup white wine vinegar 1/3 cup yellow mustard seeds 1/3 cup brown mustard seeds 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon ground allspice 3 tablespoons honey 2 cloves garlic, minced","Per serving: 29 kcal , 1 g fat (0 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 0 mg chol. , 49 mg sodium , 3 g carb. , 0 g fiber , 2 g sugar , 1 g pro."
32,"2018-05-06 21:46:47","Tarragon Shrimp with Easiest-Ever Risotto","For a complete seafood risotto recipe in just 40 minutes, turn to this tarragon shrimp and easy risotto. If you can't find tarragon, try oregano instead.","Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine lemon juice, oil, garlic, tarragon, and salt. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator while you start preparing the risotto (15 to 25 minutes). For risotto, in a medium saucepan heat butter over medium heat until melted. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add rice. Cook and stir for 2 minutes more. Carefully stir in broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat. Stir in peas. Let stand about 1 minute or until heated through. (Rice should be tender but slightly firm and creamy.) Stir in Parmesan cheese. Meanwhile, cook shrimp in skillet or on grill as directed. Serve shrimp with risotto. If desired, garnish with lemon wedges. SKILLET: Heat a 12-inch skillet over medium heat. Add shrimp and marinade to skillet. Cook about 3 minutes or until shrimp are opaque, stirring frequently. GRILL: Drain shrimp, reserving marinade. Thread shrimp onto metal skewers, leaving 1/4 inch between shrimp. Brush shrimp with the reserved marinade. For a charcoal or gas grill, place kabobs on the grill rack directly over medium-high heat. Cover and grill for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling.","1 pound fresh or frozen large shrimp in shells 1 tablespoon lemon juice 1 tablespoon olive oil 3 cloves garlic, minced 1 teaspoon dried tarragon, crushed 1/4 teaspoon salt 1 tablespoon butter 1/3 cup chopped onion (1 small) 2/3 cup uncooked Arborio rice 1 14 1/2 ounce can reduced-sodium chicken broth 1 cup frozen peas, thawed 1/4 cup grated Parmesan cheese Lemon wedges (optional)","Per serving: 308 kcal , 8 g fat (3 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 171 mg chol. , 643 mg sodium , 32 g carb. , 2 g fiber , 3 g sugar , 27 g pro."
33,"2018-05-06 21:46:53","Apple-Onion Salad","This Apple-Onion Salad Recipe is the perfect light and crisp side to serve with your favorite sandwich. Double this apple salad so you can share it with a crowd at your next potluck or picnic.","Slice apples; set aside. In a bowl whisk together lemon juice, olive oil, honey, and 1/4 teaspoon salt. Add apple and onion slices; toss. Makes 4 servings.","2 medium Granny Smith or tart green and/or red apples, cored 1 tablespoon lemon juice 1 tablespoon olive oil 1 tablespoon honey 1/2 of a small red onion, sliced","Per serving: 98 kcal , 4 g fat (0 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 0 mg chol. , 147 mg sodium , 18 g carb. , 2 g fiber , 14 g sugar , 0 g pro."
34,"2017-11-28 04:18:12","Tuna-Potato Cakes","Sizzling and ready to eat in less than 20 minutes, these mashed potato patties get a boost of protein from tuna.","In bowl combine potatoes, tuna, bread crumbs, celery, and pepper. In skillet heat oil over medium heat. Drop about 1/3 cup potato mixture into hot oil; flatten to 1/2-inch patty. Cook 4 minutes or until browned. Carefully turn; cook 4 minutes more. Repeat with remaining mixture. Serve with tartar sauce. Makes 4 servings.","1 cup packaged refrigerated mashed potatoes with garlic 1 12 ounce can tuna, (water pack) drained and broken into chunks 1/3 cup seasoned fine dry bread crumbs 1/2 cup finely chopped celery 1/4 teaspoon ground black pepper 2 tablespoons cooking oil 1/4 cup tartar sauce","Per serving: 267 kcal , 14 g fat (2 g sat. fat , 6 g polyunsaturated fat , 3 g monounsaturated fat ), 22 mg chol. , 621 mg sodium , 16 g carb. , 1 g fiber , 19 g pro."
35,"2017-11-28 04:18:15","Cal-Ital Roasted Veggie Melts","A smear of hummus acts as the ""glue"" for the colorful mix of roasted vegetables and tofu on these open-faced vegetarian sandwiches. Serve with a cup of soup and fresh fruit.","In a medium bowl combine lemon juice, oil, garlic, lemon-pepper seasoning, and salt. Add tofu; toss gently to coat. Cover and chill for 2 hours. Preheat oven to 425 degrees F. Line a 13x9x2-inch baking pan with foil. Add vegetables to the prepared baking pan. Add tofu mixture; toss gently to combine. Roast for 20 to 25 minutes or until vegetables are crisp-tender and brown around the edges, stirring occasionally. Meanwhile, place bread slices on a baking sheet. Place on the bottom rack of the oven while vegetables are cooking. Bake for 5 to 7 minutes or just until bread is toasted and slightly crisp, turning once. Preheat broiler. Spread toasted bread slices with hummus. Top with roasted vegetables, mozzarella cheese, and Parmesan cheese. Broil about 5 inches from the heat about 1 minute or just until cheeses are melted,.","1/4 cup lemon juice 3 tablespoons olive oil 3 cloves garlic, minced 3/4 teaspoon salt-free lemon-pepper seasoning 1/2 teaspoon salt 6 ounces extra-firm tofu (fresh bean curd), cut into 1/2-inch cubes 6 cups mixed fresh vegetables, such as small broccoli florets, halved small Brussels sprouts, halved onion slices, red sweet pepper strips, and/or baby carrots, quartered lengthwise 6 slices pumpernickel bread 3/4 cup roasted red pepper hummus 6 tablespoons shredded part-skim mozzarella cheese 6 tablespoons finely shredded Parmesan cheese","Per serving: 287 kcal , 14 g fat (3 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 8 mg chol. , 700 mg sodium , 30 g carb. , 6 g fiber , 5 g sugar , 12 g pro."
36,"2017-11-28 04:18:16","Smoked Gouda and Apricot Melts","You've probably enjoyed fruit and gouda together on a cheese plate, so why not try the sweet and salty pairing between a couple slices of hearty bread? This 25-minute meal is comfort food made modern.","In a small bowl combine apricots and enough boiling water to cover. Let stand for 5 minutes; drain. Stir in almonds and green onions. Spread four of the bread slices with apricot preserves. Top with apricot mixture, cheese, and pepper. Add the remaining four bread slices. Lightly coat outsides of sandwiches with cooking spray. Preheat a large nonstick skillet over medium heat. Place sandwiches, half at a time if necessary, in skillet. Weight down with a heavy skillet and cook for 1 to 2 minutes or until bread is toasted. Turn sandwiches, weight down again, and cook for 1 to 2 minutes more or until bread is toasted and filling is heated through.","1/2 cup dried apricots, chopped Boiling water 1/3 cup sliced, slivered, or chopped almonds, toasted* 1/4 cup thinly sliced green onions (2) 8 slices marbled rye or hearty whole grain bread 2 tablespoons apricot preserves 1 cup shredded smoked Gouda cheese (4 ounces) 1/4 - 1/2 teaspoon freshly ground black pepper Nonstick cooking spray","Per serving: 317 kcal , 11 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 23 mg chol. , 659 mg sodium , 45 g carb. , 4 g fiber , 14 g sugar , 12 g pro."
37,"2017-11-28 04:18:18","Curried Sweet Potato Chowder","Curry powder and sweet potatoes gives a fresh twist to traditional potato soup. A sprinkling of toasted pumpkin seeds finishes off this low-fat dish.","In a medium saucepan melt margarine. Add shallot and sweet potato; cook and stir over medium heat 2 minutes. Sprinkle in curry powder and stir 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half-and-half, peas, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 15 minutes or until potatoes are done, stirring occasionally. Spoon soup into 4 bowls. Sprinkle 1 teaspoon curried pumpkin seeds on each. Serve with crackers, if desired. Makes 4 side-dish servings.","2 teaspoons margarine or butter 1/3 cup minced shallot (1 large) 1 1/3 cups 1/2-inch cubes sweet potatoes 1/2 teaspoon curry powder 1 tablespoon all-purpose flour 1 1/2 cups fat-free milk 1/2 cup fat-free half-and-half 1 cup frozen baby peas 1/4 teaspoon salt 1/4 teaspoon pepper 4 teaspoons curried pumpkin seeds or pumpkin seeds Crackers (optional)","Per serving: 173 kcal , 3 g fat (0 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 2 mg chol. , 293 mg sodium , 28 g carb. , 4 g fiber , 7 g sugar , 8 g pro."
38,"2017-11-28 04:18:18","Roasted Shrimp and Swiss Chard with Cranberries","Cranberries aren't just good for a Thanksgiving side dish. Mix them with Swiss chard for a vibrant bed for sauteed shrimp.","Thaw shrimp, if frozen. Preheat oven to 425 degrees F. Line a large shallow roasting pan with foil; set aside. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In the prepared roasting pan combine shrimp, Swiss chard, dried cranberries, garlic, salt, and pepper. Drizzle with oil; toss gently to coat. Roast, uncovered, for 8 minutes. Stir; roast, uncovered, for 3 to 5 minutes more or until shrimp are opaque. If desired, serve with lemon wedges.","1 pound fresh or frozen large shrimp in shells 2 bunches Swiss chard, thinly sliced (16 cups) 1/2 cup dried cranberries 4 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup lemon-infused olive oil or olive oil Lemon wedges (optional)","Per serving: 300 kcal , 15 g fat (2 g sat. fat , 2 g polyunsaturated fat , 10 g monounsaturated fat ), 183 mg chol. , 644 mg sodium , 20 g carb. , 4 g fiber , 12 g sugar , 26 g pro."
39,"2017-11-28 04:18:19","Sweet and Sour Shrimp","Shrimp and vegetables are stir-fried to perfection in this five-ingredient, 15-minute main dish. You'd never guess this popular entree is a low-calorie and low-fat dish.","Thaw shrimp. Rinse shrimp; pat dry with paper towels. Set aside. In a small bowl combine stir-fry sauce and juice; set aside. Coat an unheated nonstick wok or large skillet with nonstick cooking spray. (Add oil during cooking, if necessary.) Preheat wok over medium-high heat. Add vegetables; stir-fry for 3 to 5 minutes or until crisp-tender. Remove vegetables from wok. Add shrimp; stir-fry for 2 to 3 minutes or until shrimp are opaque. Push shrimp to side of wok. Add sauce mixture to wok. Return vegetables to wok. Toss gently to coat. Cook and stir about 1 minute more or until heated through. Makes 4 servings.","1 12 ounce package frozen peeled, deveined shrimp 1/3 cup bottled stir-fry sauce 1/4 cup pineapple-orange, orange, or apple juice Nonstick cooking spray 3 cups assorted fresh stir-fry vegetables (from produce department)","Per serving: 119 kcal , 1 g fat (0 g sat. fat , 131 mg chol. , 666 mg sodium , 11 g carb. , 2 g fiber , 17 g pro."
40,"2017-11-28 04:18:21","Oatmeal with Goat Cheese, Dates, Walnuts and Honey","For a sweet, salty, and crunchy breakfast treat, accessorize your plain oatmeal recipe with goat cheese, dates, walnuts, and a drizzle of honey.","Place oatmeal in serving dish. Top with goat cheese, walnuts and dates. Swirl in and top with a drizzle of honey.","1 cup hot prepared oatmeal* 1 - 2 tablespoons goat cheese (chevre) 1 - 2 tablespoons walnuts, toasted and coarsely chopped 1 - 2 tablespoons coarsely chopped pitted whole dates Honey","Per serving: 318 kcal , 13 g fat (4 g sat. fat , 5 g polyunsaturated fat , 3 g monounsaturated fat ), 11 mg chol. , 83 mg sodium , 44 g carb. , 5 g fiber , 14 g sugar , 10 g pro."
41,"2017-11-28 04:18:24","Easy Mulligatawny Soup","This is an easy version of the golden-colored, curry-spiced soup from India.","In a large saucepan combine broth, water, apple, carrot, undrained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper, and mace or nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes, or until rice is tender. Stir in chicken and heat through. Makes 4 servings.","2 1/2 cups chicken broth 1 cup water 1 cup chopped apple 1 cup chopped carrot 1 7 1/2 ounce can tomatoes, cut up 1/2 cup chopped celery 1/3 cup long grain rice 1/4 cup chopped onion 1/4 cup raisins 1 tablespoon snipped fresh cilantro or parsley 1 - 1 1/2 teaspoons curry powder 1 teaspoon lemon juice 1/4 teaspoon coarsely ground pepper 1/8 teaspoon ground mace or nutmeg 1 1/2 cups chopped cooked chicken","Per serving: 259 kcal , 6 g fat (1 g sat. fat , 51 mg chol. , 665 mg sodium , 30 g carb. , 22 g pro."
42,"2017-11-28 04:18:26","Creamy Chicken and Tomato Pasta","This chicken pasta recipe is hiding many delicious components: sun-dried tomatoes, fresh basil, creamy Alfredo sauce, and even a splash of white wine. Pair this pasta bake recipe with a side salad for a well-balanced Italian dinner.","Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more. In a large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper. Transfer to a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree F oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden. Garnish with fresh basil, if desired. Makes 6 servings.","8 ounces pasta (such as linguine, bow ties, penne, or rotelle) 2 shallots, chopped 1 clove garlic, minced 1 tablespoon olive oil 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces 1/4 cup dry white wine or chicken broth 1/4 cup snipped fresh basil 1 tablespoon snipped Italian parsley 1 10 ounce container refrigerated light alfredo sauce 3/4 cup oil-pack dried tomatoes, drained and thinly sliced 1/3 cup milk 1/2 cup grated Parmesan cheese 1/4 teaspoon pepper Fresh basil (optional)","Per serving: 428 kcal , 16 g fat (7 g sat. fat , 58 mg chol. , 640 mg sodium , 45 g carb. , 0 g fiber , 24 g pro."
43,"2017-11-28 04:18:32","Huevos Rancheros with Spinach","Top garlicky spinach with salsa-poached eggs for a fast and flavorful breakfast, lunch or dinner.","In a large skillet heat oil over medium heat. Add spinach and garlic; cook until heated through. Season to taste with salt and pepper. Remove spinach mixture from skillet; keep warm. Return skillet to heat; add salsa and increase heat to medium-high. Break an egg into a small bowl and gently add to the simmering salsa; repeat with the remaining 7 eggs. Gently simmer, covered, until egg whites are set and yolks are desired doneness (about 3 minutes for runny yolks and about 5 minutes for hard yolks). To serve, divide the spinach mixture among four serving plates or shallow bowls, forming a spinach nest on each plate or bowl. Spoon two of the eggs and 1/4 of the salsa into each nest. If desired, sprinkle with additional pepper.","2 tablespoons vegetable oil 2 10 ounces packages frozen chopped spinach, thawed and squeezed dry 2 cloves garlic, minced Salt Coarsely ground black pepper 1 16 ounce jar salsa 8 eggs","Per serving: 274 kcal , 17 g fat (4 g sat. fat , 7 g polyunsaturated fat , 5 g monounsaturated fat ), 372 mg chol. , 1371 mg sodium , 13 g carb. , 4 g fiber , 6 g sugar , 17 g pro."
44,"2017-11-28 04:18:34","Grilled Salmon with Tarragon Mayonnaise","Use heavy foil and nonstick spray coating to make grilling delicate salmon fillets simple.","Thaw fish, if frozen. For sauce, in a small bowl combine mayonnaise or salad dressing, green onions, lemon juice, and 2 teaspoons fresh tarragon. Cover and chill. Tear heavy foil slightly longer than salmon. Cut several slits in foil. Spray foil with nonstick coating. Place salmon, skin side down, on foil. Stir together softened margarine or butter and 1 teaspoon fresh tarragon. Spread butter mixture over salmon. Measure thickness of salmon. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place foil with salmon on grill over drip pan. Cover and grill for 4 to 6 minutes per 1/2-inch thickness or just until fish begins to flake easily when tested with a fork. Serve with sauce. If desired, garnish with lemon slices and tarragon sprigs. Makes 6 servings.","1 1 1/2 pound boneless fresh or frozen salmon fillet 1/4 cup mayonnaise or salad dressing 2 green onions, sliced (1/4 cup) 1 tablespoon lemon juice 2 teaspoons snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed Nonstick spray coating 1 tablespoon margarine or butter, softened 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed 1 lemon, thinly sliced (optional) Tarragon sprigs (optional)","Per serving: 188 kcal , 13 g fat (2 g sat. fat , 26 mg chol. , 143 mg sodium , 1 g carb. , 16 g pro."
45,"2017-11-28 04:18:37","Simple Spinach Salad","There is no need to remove its tender stems like you must with ""grownup"" spinach since this Simple Spinach Salad calls for baby spinach. The light and lovely three-ingredient spinach salad dressing is all that healthful greens need to shine.","In a large bowl whisk together the lemon juice, olive oil, and honey. Add spinach tossing to coat. Season with salt and pepper. Makes 4 servings.","1 tablespoon lemon juice 1 tablespoon olive oil 1 - 2 teaspoons honey 4 cups baby spinach","Per serving: 50 kcal , 3 g fat (0 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 0 mg chol. , 116 mg sodium , 4 g carb. , 1 g fiber , 2 g sugar , 1 g pro."
46,"2017-11-28 04:18:42","Summer Chili","This spicy chili gets southwestern flavors from chipotle peppers and fire-roasted tomatoes.","Microwave frozen vegetables according to package directions. Meanwhile, coat a large nonstick skillet with cooking spray and preheat over medium heat. Add ground beef and cook until meat is browned, breaking up meat as it cooks. Add the cooked vegetables, beans, undrained diced tomatoes, chicken broth, and chipotle chile pepper. Cook over medium heat until bubbly. Stir in 1/2 cup of the shredded cheese. Serve topped with sour cream and the remaining shredded cheese.","1 11 ounce package frozen corn, black beans, and brown rice with southwestern-style sauce, such as Green Giant brand Nonstick cooking spray 8 ounces extra-lean ground beef 1 15 ounce can no-salt-added cannellini beans, rinsed and drained, such as Eden Organic brand 1 14 1/2 ounce can no-salt-added fire roasted diced tomatoes, such as Muir Glen brand 1 cup reduced-sodium chicken broth, such as Swanson's Natural Goodness 33% Less Sodium Chicken Broth 1/4 - 1/2 teaspoon ground chipotle chile pepper 3/4 cup shredded reduced-fat sharp cheddar cheese 1/3 cup light sour cream","Per serving: 364 kcal , 12 g fat (5 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 57 mg chol. , 602 mg sodium , 37 g carb. , 7 g fiber , 5 g sugar , 27 g pro."
47,"2017-11-28 04:18:45","Canadian Bacon and Sauerkraut Pizza","Serve this German-influenced pizza with ice-cold beer.","On a lightly floured surface, roll bread dough into a 14-inch circle. Transfer to a greased 13-inch pizza pan. Build up edges slightly. Prick generously with a fork. Bake in a 375 degree F oven for 20 to 25 minutes or until light brown. Spread pizza sauce over hot crust. Top with sauerkraut, Canadian-style bacon, and onion rings. Sprinkle with Monterey Jack or mozzarella cheese and caraway seed. Bake about 10 minutes more or until cheese melts and sauce is bubbly. If desired, garnish with fresh oregano. Makes 6 servings.","1 16 ounce frozen whole wheat bread dough, thawed 1 8 ounce can pizza sauce 1 cup sauerkraut, rinsed, well drained, and snipped 8 ounces Canadian-style bacon, cut into thin slices 1 small onion, thinly sliced and separated into rings 1 cup shredded Monterey Jack or mozzarella cheese (4 ounces) 1/2 teaspoon caraway seed Fresh oregano sprig (optional)","Per serving: 382 kcal , 10 g fat (5 g sat. fat , 39 mg chol. , 1426 mg sodium , 49 g carb. , 23 g pro."
48,"2017-09-25 22:17:35","Quick and Easy Healthy Dinner Recipes",,,,
49,"2017-09-25 22:17:35","25-Minute Healthy Dinner Recipes",,,,
51,"2017-11-28 04:18:58","Warm Brie with Fig and Pistachio Tapenade","Creamy brie gets melty and even more decadent when you bake it for just five minutes.","Preheat oven to 350 degrees F. Place Brie on a baking sheet. Bake for 5 to 7 minutes or just until warmed through. Place warm Brie on a serving platter. Meanwhile, in a small saucepan combine nuts, figs, and honey. Cook and stir over medium-low heat for 1 to 2 minutes or until honey is melted and nut mixture is evenly coated. Spoon nut mixture over the Brie. Sprinkle with sea salt. Serve with puff pastry squares, baguette slices, crackers, and/or pear or apple slices.","1 8-ounce round Brie cheese 1/2 cup dry-roasted pistachio nuts, chopped 1/3 cup dried figs, stems removed and chopped 2 tablespoons honey 1/4 teaspoon coarse sea salt Baked puff pastry squares, baguette slices, crackers, and/or pear or apple slices","Per serving: 170 kcal , 11 g fat (5 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 28 mg chol. , 253 mg sodium , 11 g carb. , 1 g fiber , 8 g sugar , 8 g pro."
52,"2017-11-28 04:19:05","Gluten Free Spicy Kale Chips","Toss kale leaves with olive oil, salt and spices, then bake, for a nutritious twist on fried potato chips.","Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper. Arrange kale in a single layer on the prepared baking sheets, allowing space between the leaves. Brush with oil; sprinkle with salt and chili powder and/or cumin. Bake for 20 to 25 minutes or until crisp. Cool for 30 minutes before serving.","4 cups lightly packed, torn curly kale leaves (stems removed) 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon chili powder and/or ground cumin","Per serving: 63 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 3 mg chol. , 217 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 2 g pro."
53,"2017-11-28 04:19:08","Petite Tea Sandwiches","Host an old-fashioned tea party and make these simple cream-cheese-and-ham-topped crackers the star.","Spread the assorted crackers with some of the cream cheese. Cut thinly sliced ham or turkey into 1- to 2-inch pieces. Place meat piece atop the cream cheese layer. Top meat and cheese with desired herbs and/or edible flowers, such as rosemary blossoms, pineapple sage, nasturtiums, and marjoram. Makes 24 to 30 sandwiches.","Assorted crackers 1 8 ounce tub light cream cheese spread with strawberries 4 - 6 ounces thinly sliced ham or smoked turkey Herbs and/or herb blossoms Edible flowers","Per serving: 36 kcal , 1 g fat 4 mg chol. , 81 mg sodium , 4 g carb. , 3 g pro."
54,"2017-11-28 04:19:12","Blue Cheese-Apricot Balls","This easy-to-make appetizer is perfect for your next party. Use a cookie scoop to shape the savory bites more quickly.","In a small bowl combine cream cheese and blue cheese. Beat with an electric mixer on medium speed until smooth. Stir in apricots, 3 tablespoons of the walnuts, and salt. Shape mixture into 16 balls. In a small bowl mix 2 tablespoons of the walnuts and the rosemary. Roll balls to lightly cover with nut mixture.","6 ounces reduced-fat cream cheese (Neufchatel) 1/4 cup crumbled reduced-fat blue cheese (1 ounce) 12 dried apricots, finely chopped 5 tablespoons finely chopped toasted walnuts 1/4 teaspoon salt 1/2 teaspoon finely snipped fresh rosemary or 1/4 teaspoon dried rosemary, finely crushed","Per serving: 103 kcal , 8 g fat (3 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 18 mg chol. , 192 mg sodium , 4 g carb. , 1 g fiber , 3 g sugar , 4 g pro."
55,"2018-05-06 21:48:59","Onion-Horseradish Dip","Blend up a batch of this Onion-Horseradish Dip to add to your next snack spread. The entire blue cheese-topped horseradish sauce recipe takes only 10 minutes, making it the perfect last-minute appetizer option!","In medium bowl crumble about three-quarters of the blue cheese. Add sour cream, whipping cream, red onion, garlic and horseradish. Use immersion blender to blend cheese mixture until almost smooth. Top with remaining blue cheese and red onion. Serve with vegetable dippers. Makes 10 (2 Tbsp.) servings.","4 ounces wedge blue cheese 1/2 8 ounce carton dairy sour cream 1/4 cup whipping cream 1/4 of a medium red onion 1 clove garlic, minced 1/2 - 1 teaspoon prepared horseradish Additional chopped red onion (optional) Vegetable dippers","Per serving: 85 kcal , 8 g fat (5 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 23 mg chol. , 170 mg sodium , 1 g carb. , 0 g fiber , 1 g sugar , 3 g pro."
56,"2017-11-28 04:19:18","Tomato and Artichoke Dip","Scoop up rich, cheesy bites of this sour cream dip with breadsticks.","Drain tomatoes on paper towels to remove excess oil; snip tomatoes. Combine snipped tomatoes, artichoke hearts, Swiss cheese, sour cream, mayonnaise or salad dressing, and garlic in a medium mixing bowl. Transfer to an 8-inch quiche dish or a shallow casserole. Sprinkle with Parmesan cheese. Bake in a 350 degree F oven for 20 to 25 minutes or until Swiss cheese is melted and mixture is heated through. Serve with breadsticks or crackers. Makes 12 servings (about 2-1/4 cups).","1/2 cup oil-pack dried tomatoes 1 14 ounce can artichoke hearts, drained and chopped 1 8 ounce package shredded Swiss cheese (2 cups) 1/2 cup dairy sour cream 1/4 cup mayonnaise or salad dressing 1 teaspoon bottled minced garlic 2 tablespoons grated Parmesan cheese Breadsticks or crackers","Per serving: 234 kcal , 16 g fat (6 g sat. fat , 24 mg chol. , 364 mg sodium , 15 g carb. , 2 g fiber , 8 g pro."
57,"2017-11-28 04:19:22","Fresh Fruit Dip","Versatile and healthy, fresh fruit can serve as a dessert or an appetizer. For a party, arrange fruits and dip in hollowed pineapple halves.","In a small bowl stir together yogurt, applesauce, powdered sugar, vanilla, and cinnamon, nutmeg, or ginger. To serve, spear fruit with toothpicks, then dip into yogurt mixture. Makes 6 (3-tablespoon) servings.","1 8 ounce carton plain low-fat yogurt 1/4 cup unsweetened applesauce 1 tablespoon powdered sugar 1/2 teaspoon vanilla 1/8 teaspoon ground cinnamon, nutmeg, or ginger 3 cups assorted fresh fruit (such as pineapple chunks, strawberries, apple slices, and peach slices)","Per serving: 87 kcal , 1 g fat 2 mg chol. , 28 mg sodium , 18 g carb. , 1 g fiber , 3 g pro."
58,"2017-11-28 04:19:31","Peanutty Dip","This dip is a healthful way to get kids to eat a variety of fruits and vegetables.","In a small mixing bowl stir together peanut butter and yogurt until well mixed. Add 2 tablespoons of the honey. Taste with a clean spoon. If you would like a sweeter dip, add the remaining 1 tablespoon of honey. Serve dip with apple wedges, celery sticks, cucumber slices, carrot sticks, and/or crackers. Transfer any leftover dip to a storage container and store, covered, in the refrigerator for up to 2 days.","1/2 cup peanut butter* 1/2 cup plain yogurt 2 - 3 tablespoons honey Apple wedges, celery sticks, cucumber sticks, bias-sliced carrots, and/or crackers","Per serving: 61 kcal , (4 g sat. fat , 0 mg chol. , 52 mg sodium , 5 g carb. , 1 g fiber , 2 g pro."
59,"2017-11-28 04:19:37","Oriental Shrimp Kabobs","In just 20 minutes, you can prep these shrimp and cucumber appetizers for your next party.","Stir together rice vinegar, white soy, and sesame oil in a medium bowl. Remove tails of shrimp, if present. Add shrimp to vinegar mixture; toss to coat. Cover and marinate in the refrigerator for 1 to 2 hours, stirring occasionally. Peel cucumber if desired. Halve cucumber lengthwise and cut into 1/2-inch slices. Thread shrimp, cucumber and pickled ginger slices onto wooden picks or skewers. Makes 8 appetizer servings.","2 tablespoons rice vinegar 2 tablespoons white soy sauce 2 - 3 drops sesame oil 16 extra-large peeled and deveined cooked shrimp (about 1 pound) 1/2 of a medium English cucumber, peeled, if desired 16 pieces pickled ginger slices (1/4 cup) Wooden picks or 6-inch wooden skewers",
60,"2017-11-28 04:19:39","Fruit Tostadas","Pile tortillas with cream cheese and fruit for a nutritious snack. If you like, dust the bites with cinnamon or powdered sugar for a pretty presentation.","Preheat broiler. Cut tortillas into quarters (or cut into desired shapes with cookie cutters). Place tortilla pieces on a baking sheet. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until toasted. Cool slightly. Spread tortilla pieces with cream cheese. Top with fruit and, if desired, nuts.","2 7 inches multigrain and/or regular flour tortillas Light plain and/or flavored cream cheese spread Desired fruit, such as raspberries, blueberries, and/or chopped bananas, strawberries, or kiwifruit Desired chopped toasted nuts, such as regular or flavored almonds and/or pecans (optional)","Per serving: 131 kcal , 7 g fat (3 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 18 mg chol. , 218 mg sodium , 15 g carb. , 3 g fiber , 3 g sugar , 3 g pro."
61,"2017-11-28 04:19:40","Avocado Salsa","Grapefruit and salsa may not sound like they go together, but just give this duo a chance. One dip of your tortilla chip, and you'll be in love.","Mix together chopped avocado and grapefruit. Add minced serrano pepper. Drizzle with orange juice and extra-virgin olive oil. Sprinkle with coarse salt. Toss to combine. Serve as an appetizer with chips or as a relish spooned over grilled chicken or fish.","1 avocado, chopped (1 cup) 2 grapefruits, peeled and sectioned (1/2 cup) 1/2 serrano pepper, seeded and finely chopped 1 tablespoon orange juice 1 tablespoon extra-virgin olive oil coarse salt",
62,"2017-11-28 04:19:42","Siesta Roll Ups","Tortilla appetizers are ideal summer fare. Two varieties of peppers -- sweet red peppers and spicy poblano chiles -- team up in the tasty filling.","To roast poblano and sweet red peppers, halve peppers and remove stems, membranes, and seeds. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degrees F oven for 20 to 25 minutes or until skin is bubbly and browned. Wrap the peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Pull the skin off gently and slowly using a paring knife,cut peppers into thin strips. Meanwhile, stir together the cream cheese, garlic, cilantro, lime juice, and ground red pepper. Spread tortillas with cream cheese mixture. Lay poblano and red pepper strips over cream cheese. Roll up tortillas. Wrap with clear plastic wrap. Refrigerate up to 6 hours. Unwrap and bias-slice wraps crosswise into 1-1/4-inch slices. Makes about 24 pieces for 8 to 10 appetizer servings.","2 large poblano peppers 2 medium sweet red peppers 1/2 8 ounce tub plain cream cheese product (about 1/2 cup) 2 cloves garlic, minced 1 tablespoon snipped fresh cilantro 2 teaspoons lime juice 1/8 teaspoon ground red pepper 4 7 inches flour tortillas","Per serving: 67 kcal , 2 g fat 2 mg chol. , 61 mg sodium , 11 g carb. , 1 g fiber , 3 g pro."
63,"2017-11-28 04:19:43","Mint Pea Dip","Impress at your next dinner party with this healthy pea and mint dip. Think of it (and serve it) like hummus, just with fresh or frozen peas in place of the chickpeas.","In a medium saucepan, bring 4 cups water to a boil. For frozen peas cover and simmer for 10 to 12 minutes. For fresh peas cover and simmer for 4 minutes. Drain and cool. In a food processor combine peas, Parmesan, olive oil, garlic, mint, salt and pepper. Process to desired consistency. Top with mint and crushed red pepper, if desired. Serve with fresh spring vegetables or smeared on toasted baguette slices.","2 cups fresh peas or frozen peas, thawed 1 ounce Parmesan cheese, grated (1/4 cup) 2 - 3 tablespoons olive oil 2 cloves garlic, minced 2 - 3 tablespoons snipped fresh mint 1/4 teaspoon salt 1/8 teaspoon ground black pepper Fresh Mint Crushed red pepper (optional) Assorted fresh vegetables Toasted baguette slices","Per serving: 62 kcal , 4 g fat (1 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 2 mg chol. , 104 mg sodium , 5 g carb. , 2 g fiber , 2 g sugar , 3 g pro."
64,"2017-11-28 04:19:45","Zesty Shrimp Cocktail","This fresh shrimp appetizer recipe uses orange juice and horseradish in the homemade cocktail sauce.","Thaw shrimp, if frozen. Peel and devein shrimp. Cook shrimp in lightly salted boiling water for 1 to 3 minutes or until shrimp turn opaque, stirring occasionally. Rinse in a colander under cold running water; drain. Chill for 2 hours or overnight. For sauce, in a screw-top jar combine ketchup, orange juice, salad oil, horseradish, salt, and cayenne pepper. Cover and shake well. Refrigerate until serving time. Serve shrimp with sauce. Makes 8 to 10 appetizer servings.","1 1/2 pounds fresh or frozen large shrimp in shells 1/4 cup ketchup 2 tablespoons orange juice 1 tablespoon salad oil 2 teaspoons prepared horseradish 1/8 teaspoon salt 1/8 teaspoon cayenne pepper","Per serving: 92 kcal , 3 g fat 1 g polyunsaturated fat , 1 g monounsaturated fat ), 97 mg chol. , 226 mg sodium , 3 g carb. , 2 g sugar , 13 g pro."
65,"2017-11-28 04:19:48","Good Cheer Holiday Crunch","Even a dessert party needs a salty snack like this mix of spice, nuts, cereal, and white chocolate.","In a very large plastic bag combine powdered sugar and nutmeg; set aside. Place cereal in a very large bowl; set aside. In a medium saucepan combine white baking pieces, cashew butter, and butter. Stir over low heat until baking pieces and butter are melted. Remove from heat. Stir in vanilla. Pour butter mixture over cereal mixture; carefully stir until cereal is evenly coated. Cool slightly. Add cereal mixture, half at a time, to powdered sugar mixture in bag and shake to coat. Add nuts and fruit. Shake just until combined. Pour into shallow baking pan lined with waxed paper to cool. Store in an airtight container up to 2 days. Makes about 14 cups (twenty-eight 1/2-cup servings).","1 1/2 cups powdered sugar 1/2 teaspoon ground nutmeg 8 cups bite-size corn or rice square cereal 1 cup white baking pieces 1/2 cup cashew butter or smooth peanut butter 1/4 cup butter, cut up 1/4 teaspoon vanilla 1 1/2 cups lightly salted cashews 1 1/3 cups dried cherries or cranberries and/or chopped dried apricots (about 6 oz.)","Per serving: 186 kcal , 9 g fat (3 g sat. fat , 0 g polyunsaturated fat , 3 g monounsaturated fat ), 6 mg chol. , 140 mg sodium , 24 g carb. , 1 g fiber , 13 g sugar , 3 g pro."
66,"2017-11-28 04:19:54","Stuffed Celery Bites","For quick and easy preparation, spread the cream cheese mixture in the celery, then slice into bite-size chunks.","Lightly coat a skillet with nonstick cooking spray. Add pine nuts and garlic. Cook over medium heat 3 to 5 minutes or until nuts are golden brown, stirring frequently. Set aside. Remove tops and wide base from celery. Using a vegetable peeler, remove two thin strips from the rounded side of the celery, creating a flat surface. In a small bowl combine the cream cheese and shredded Italian cheese. Spread or spoon cheese mixture into celery. Cut each filled stalk of celery into 2-inch pieces. Sprinkle half the pieces with the pine nut mixture and half with the sunflower seeds. Top with celery leaves, if desired.","Nonstick cooking spray 2 tablespoons pine nuts 1 clove garlic, minced 8 stalks celery 1 8 ounce tub cream cheese with dried tomato or cream cheese 1/4 cup shredded Italian cheese blend (1 ounce) 2 tablespoons dry-roasted shelled sunflower seeds Celery leaves (optional)","Per serving: 132 kcal , 13 g fat (7 g sat. fat , 31 mg chol. , 152 mg sodium , 3 g carb. , 1 g fiber , 4 g pro."
67,"2017-11-28 04:19:57","Street Enchiladas","Enchiladas don't need meat to be a satisfying treat. Try this cheesy vegetarian option the next time you need something to serve with your chips, salsa and margaritas.","In a large saucepan heat the 1 tablespoon oil over medium-high heat. Add the 1/2 cup chopped onion, the garlic, and a pinch of salt; cook for 2 minutes, stirring frequently. Stir in tomatoes, ancho pepper, pasilla pepper, and cayenne pepper. Cook, covered, for 4 to 5 minutes or until tomatoes can be easily mashed. Transfer mixture to a food processor or blender. Cover and process or blend until smooth. Return mixture to saucepan over medium heat. Stir in enchilada sauce, broth, chocolate, and honey. Simmer, uncovered, about 20 minutes or just until sauce thickens enough to coat the back of a spoon. Season to taste with salt. Remove from heat. Heat an extra-large skillet over medium heat. Add just enough oil to lightly coat the bottom of the skillet. When oil is hot, use tongs to dip each tortilla into enchilada sauce to generously coat both sides. Working in batches, cook each tortilla in hot oil for 15 to 20 seconds or until lightly browned on one side (be careful not to burn the sauce). Sprinkle about 1 tablespoon of the queso fresco on one half of each tortilla. Using a spatula, fold each tortilla in half over cheese; fold again so the tortilla is quartered. Transfer enchiladas to a serving platter. Top each with some of the cilantro and some of the finely chopped onion. Repeat to make 20 enchiladas total, adding more oil to the skillet as needed. (Refrigerate any leftover sauce for up to 3 days or freeze for up to 3 months).","1 tablespoon vegetable oil 1/2 cup chopped onion (1 medium) 3 cloves garlic, minced Salt 1 14 1/2 ounce can petite diced tomatoes, undrained 2 tablespoons ground ancho chile pepper 2 tablespoons ground pasilla chile pepper 1/4 teaspoon cayenne pepper 1 28 ounce can red enchilada sauce (do not use green enchilada sauce) 3/4 cup beef broth or vegetable broth 1/2 ounce unsweetened chocolate, chopped (1-1/2 tablespoons chopped) 1 tablespoon honey Corn oil or vegetable oil for frying 20 6 inches corn tortillas 1 1/4 cups crumbled queso fresco or feta cheese (5 ounces) 1 cup snipped fresh cilantro 1 cup finely chopped onion (1 large)","Per serving: 133 kcal , 8 g fat (2 g sat. fat , 3 g polyunsaturated fat , 2 g monounsaturated fat ), 5 mg chol. , 414 mg sodium , 13 g carb. , 2 g fiber , 2 g sugar , 3 g pro."
68,"2017-11-28 04:19:59","Asparagus-Prosciutto Tartines with Basil-Pea Spread","Hop on the open-faced sandwich trend with this springy asparagus, pea and bean spread. Slightly salty prosciutto and crunchy country bread complement it perfectly.","Preheat broiler. In a large saucepan cook peas in a small amount of boiling water for 3 minutes. Using a slotted spoon, transfer peas to a bowl of ice water to cool quickly, reserving boiling water in saucepan. Remove peas from ice water, reserving ice water in bowl; drain well. Place asparagus in a steamer basket; place basket in the saucepan over boiling water. Cook, covered, for 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to the ice water to cool; remove and pat dry with paper towels. Cut asparagus into 1/2-inch pieces. In a food processor combine peas, cannellini beans, basil, the 2 tablespoons lemon juice, the 1 tablespoon oil, the paprika, and salt. Cover and process until nearly smooth; set aside. In a medium bowl combine asparagus, cheese, the 1 tablespoon lemon juice, the 2 teaspoons oil, and the ground pepper; set aside. In a large nonstick skillet cook prosciutto over medium heat until crisp, stirring frequently. To serve spread bread slices with pea mixture. Top with asparagus mixture. Broil 4 to 5 inches from the heat about 2 minutes or until toppings are heated through and cheese is melted. Top with prosciutto strips. If desired, sprinkle with cracked pepper.","2 cups frozen peas 1 pound fresh asparagus spears, trimmed 1 cup canned cannellini (white kidney) beans, rinsed and drained 3 tablespoons snipped fresh basil 2 tablespoons lemon juice 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/8 teaspoon salt 4 ounces fresh mozzarella cheese, cut into 1/2-inch pieces 1 tablespoon lemon juice 2 teaspoons olive oil 1/4 teaspoon ground black pepper 2 ounces thinly sliced prosciutto, cut into thin strips 6 slices crusty country bread, toasted Cracked black pepper (optional)","Per serving: 273 kcal , 10 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 23 mg chol. , 706 mg sodium , 31 g carb. , 6 g fiber , 4 g sugar , 16 g pro."
69,"2017-11-28 04:20:04","Asparagus Fritter Sticks with Dill Mustard","Mix up your serving of vegetables tonight and try out Asparagus Fritter Sticks with Dill Mustard recipe. One of our best asparagus recipes, the ingredients expertly complement each other. From the cornmeal to the dijon mustard and fresh dill, this dish is sure to have your guests asking for more.","Place an ovenproof dish in oven. Preheat oven to 200 degrees F. For batter, in a large bowl whisk together the water, cornmeal, flour, cornstarch, egg, baking powder, and salt until well combined. Batter will be lumpy. In a large skillet heat about 1 inch of oil to 350 degrees F. Working with 3 or 4 spears at a time, dip asparagus into batter, letting excess batter drip into dish. Carefully slide coated spears into hot oil. Fry for 3 to 4 minutes, depending on thickness of spears, until golden. Remove with tongs. Place on paper towels to drain, then transfer to baking dish in warm oven while frying remaining spears. Meanwhile, for dip, in a small bowl combine mustard, dill weed, and honey. Serve with asparagus fritter sticks.","1 cup cold water 2/3 cup yellow cornmeal 1/2 cup all-purpose flour 1/3 cup cornstarch 1 egg, lightly beaten 1 teaspoon baking powder 1/2 teaspoon salt Vegetable oil for deep-fat frying 1 pound green, white, and/or purple asparagus, trimmed 1/2 cup Dijon-style mustard 2 tablespoons snipped fresh dill weed 2 tablespoons honey","Per serving: 132 kcal , 9 g fat (1 g sat. fat , 3 g polyunsaturated fat , 6 g monounsaturated fat ), 8 mg chol. , 298 mg sodium , 11 g carb. , 1 g fiber , 4 g sugar , 2 g pro."
70,"2017-11-28 04:20:08","Classic Nachos","These five-ingredient nachos are a cinch to make for a large crowd. Bake a batch for your next party and serve with an array of topping options, like cilantro, jalapeno peppers, sour cream and salsa.","Preheat oven to 350 degrees F. Arrange half of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside. In a large skillet cook ground beef over medium heat until brown. Drain off fat. Stir the black beans and the 1 cup salsa into the beef. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake in the preheated oven for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts. If desired, top with green onion, cilantro, jalapeno chile pepper, sour cream, and/or additional salsa.","5 cups bite-sized tortilla chips (6 ounces) 1 pound ground beef 1 15 ounce can black beans or pinto beans, rinsed and drained 1 cup bottled chunky salsa 1 1/2 - 2 cups shredded cheddar, Colby Jack, or Mexican cheese blend (6 ounces) Optional toppings (such as thinly sliced green onion, snipped fresh cilantro, seeded and sliced fresh jalapeno chile pepper, sour cream, and/or additional bottled chunky salsa)","Per serving: 368 kcal , 21 g fat (8 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 61 mg chol. , 638 mg sodium , 26 g carb. , 5 g fiber , 1 g sugar , 23 g pro."
71,"2017-11-28 04:20:09","Layered Greek Dip","Follow the make-ahead directions and prepare this yummy appetizer recipe a day ahead of time and it will be ready to serve when the party starts.","In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined. Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips. Makes about 2-1/2 cups dip (16 servings).","1 8 ounce package cream cheese, softened 1 tablespoon lemon juice 1 teaspoon dried Italian seasoning 3 cloves garlic, minced 1 1/2 cups prepared hummus 1 cup chopped cucumber 1 cup chopped tomato 1/2 cup chopped pitted Kalamata olives 1/2 cup crumbled feta cheese 1/3 cup sliced green onions Pita chips and/or multigrain tortilla chips","Per serving: 114 kcal , 9 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 20 mg chol. , 198 mg sodium , 7 g carb. , 1 g fiber , 1 g sugar , 3 g pro."
72,"2017-09-25 22:17:41","Snack Cracker Toppings: 10 to Try",,,,
73,"2017-09-25 22:17:41","Make-Ahead Dips You Can't Resist Dunking Into",,,,
74,"2017-09-25 22:17:41","10 Instagram-Worthy Cheese Platters",,,,
75,"2017-11-28 04:20:20","Sparkling Grapefruit Sorbet Floats","Slightly tart pink grapefruit sorbet pairs perfectly with creamy vanilla ice cream and bubbly prosecco.","In a blender combine the grapefruit and sugar; cover and blend until smooth. Strain through a fine mesh sieve. Freeze mixture in a 1 1/2- to 2-quart ice cream freezer according to manufacturer's directions. Transfer to a freezer container. Cover and freeze at least 2 hours. Serve sorbet with scoops of vanilla ice cream and Prosecco. Top with peel, if desired.","4 grapefruit, peeled, pith removed, quartered, and seeded 3/4 cup sugar Vanilla ice cream Prosecco or sparkling cider, chilled Grapefruit peel strips (optional)","Per serving: 208 kcal , 4 g fat (3 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 25 mg chol. , 19 mg sodium , 34 g carb. , 2 g fiber , 30 g sugar , 2 g pro."
76,"2017-11-28 04:20:23","Gluten Free Lemon-Strawberry Cornmeal Scones","Breakfast baked goods without the wheat! These strawberry shortcake-inspired scones call for brown rice flour and cornmeal instead of all-purpose or wheat flour.","Preheat oven to 400 degrees F. Lightly grease a large baking sheet or line with parchment paper; set aside. In a large bowl stir together flour, cornmeal, granulated sugar, baking powder, lemon peel, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture; set aside. In a small bowl combine egg and milk. Add egg mixture all at once to flour mixture; stir just until moistened. Gently stir in strawberries (mixture will not completely come together in a ball). Turn dough out onto a well-floured surface (use brown rice flour). Using floured hands, knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth (dough will be wet and sticky). Divide dough in half. Transfer dough portions to the prepared baking sheet. Pat or lightly roll each portion into a 5-inch circle. Cut each circle into six wedges; separate wedges so they are about 1 inch apart. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack; cool slightly. If desired, sprinkle lightly with powdered sugar. Serve warm.","1 2/3 cups brown rice flour 1/2 cup finely ground yellow cornmeal 1/4 cup granulated sugar 1 tablespoon gluten-free baking powder 2 teaspoons finely shredded lemon peel 1/4 teaspoon salt 1/3 cup butter 1 egg, lightly beaten 1/2 cup milk 1 cup chopped fresh strawberries Powdered sugar (optional)","Per serving: 173 kcal , 6 g fat (3 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 14 mg chol. , 232 mg sodium , 27 g carb. , 2 g fiber , 6 g sugar , 3 g pro."
77,"2017-11-28 04:20:25","Banana Pudding with Shaved Dark Chocolate","Silken tofu adds a rich texture and extra protein to this chocolate-banana pudding dessert.","In a blender combine banana, tofu, agave nectar, vanilla, and cinnamon. Cover and blend until smooth. Pour or spoon into four individual serving bowls. Top with shaved dark chocolate. Cover loosely and chill for at least 1 hour or up to 4 hours before serving.","2 ripe bananas 1 cup silken-style tofu (fresh bean curd) (8 ounces) 2 tablespoons light agave nectar 1 teaspoon vanilla Dash ground cinnamon 1/4 cup shaved dark chocolate","Per serving: 179 kcal , 5 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 1 mg chol. , 24 mg sodium , 29 g carb. , 2 g fiber , 21 g sugar , 5 g pro."
78,"2017-11-28 04:20:27","Chocolate Chip Cheesecake Bars","Looking for a low-fuss dessert recipe? Try our Chocolate Chip Cheesecake Bars! Store-bought chocolate chip cookie dough makes these chocolate chip cream cheese bars a breeze to make.","Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with parchment paper. Press cookie dough onto bottom of prepared pan. (You don't need to cover bottom completely because dough will expand.) In a medium bowl beat next four ingredients (through vanilla) with a mixer on medium until smooth. Spread over dough; sprinkle with chocolate pieces. Bake about 20 minutes or until set. Cool in pan on a wire rack. Cut into bars. Cover and chill at least 2 hours before serving.","1 16.5- or 18-ounce roll refrigerated chocolate chip cookie dough 1 8 ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened 1/3 cup sugar 1 egg 1 teaspoon vanilla 1/2 cup miniature semisweet chocolate pieces","Per serving: 107 kcal , 6 g fat (3 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 13 mg chol. , 67 mg sodium , 12 g carb. , 0 g fiber , 9 g sugar , 1 g pro."
79,"2017-11-28 04:20:28","Peanut Butter-Banana Trifles","The combination of yogurt and peanut butter makes a creamy dessert that gets even better with slices of banana.","In a bowl whisk together yogurt, peanut butter, and honey until smooth. Divide half the yogurt mixture among four 6-ounce glasses or custard cups. Top with half the banana slices and half the multigrain clusters. Repeat layers once. Serve immediately. Makes 4 servings.","1 3/4 cups plain low-fat yogurt 2 tablespoons smooth peanut butter 1 - 2 tablespoons honey 2 bananas, sliced 2 cups lightly sweetened multigrain clusters","Per serving: 283 kcal , 7 g fat (2 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 6 mg chol. , 215 mg sodium , 45 g carb. , 6 g fiber , 26 g sugar , 13 g pro."
80,"2017-11-28 04:20:31","Peanut Butter Banana Bonbons","These frozen chocolate banana bites are great for summer snacking. Keep a stash in the freezer for an anytime treat.","Line a baking sheet with foil; set aside. Slice bananas about 3/8-inch thick. Spread in an even layer on prepared baking sheet. Freeze 1 hour. Spread half of the banana slices with peanut butter; top with remaining frozen banana slices. Return to freezer for 1 to 2 hours or until firm. In a small saucepan combine chocolate and shortening. Cook and stir over low heat until chooclate is melted. Cool for 5 minutes, stirring occasionally. Line another baking sheet with waxed paper. Working with a few at a time, dip frozen bonbons into melted chocolate, turning to coat. Let excess chocolate drip back into pan. Place on prepared baking sheet. Immediately sprinkle lightly with coarse sea salt or add a peanut half. Freeze about 1 hour or until firm. Let stand at room temperature about 10 minutes before serving. For longer storage, transfer frozen bonbons to a covered freezer container.","3 large bananas 1/4 cup peanut butter 1 11 1/2 ounce package semisweet, bittersweet or milk chocolate pieces 2 teaspoons shortening Coarse sea salt or peanut half","Per serving: 97 kcal , 6 g fat (3 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 0 mg chol. , 107 mg sodium , 13 g carb. , 1 g fiber , 10 g sugar , 1 g pro."
81,"2017-11-28 04:20:32","Double Chocolate Brownies","Personalize the love note on the top of these decadent brownies for a birthday, anniversary on any holiday celebration.","Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, leaving 1 inch of foil hanging over edges. Coat with nonstick cooking spray; set aside. In a large microwave-safe mixing bowl combine the chocolate, butter and water. Microwave, uncovered, on 100% power (high) for 1 minute, stirring after 30 seconds. Remove and stir until smooth. Add granulated sugar and brown sugar; stir to combine. Add eggs and vanilla; stir to combine. Stir in flour, almonds, and salt until smooth. Spoon batter into prepared pan. Bake for 30 minutes or until edges are set and start to pull away from the sides of the pan. Remove; cool in pan on a wire rack. Use foil to lift uncut brownie from pan; remove foil. Spoon Chocolate Frosting over brownie, spreading evenly. Let stand 10 minutes. In a small bowl stir together the powdered sugar, milk and vanilla until well-combined (icing will be thick). Add food coloring as desired. Pipe ""note"" onto brownie. Chocolate Frosting: In a small saucepan bring whipping cream just to boiling. Remove from heat. Add chocolate. Let stand 5 minutes. Whisk until smooth. Love Note Icing In a small bowl stir together powdered sugar, milk, and vanilla until combines. Add food coloring, if desires. Transfer to a piping bag.","Nonstick cooking spray 4 ounces unsweetened chocolate, coarsely chopped 2/3 cup butter, cut in pieces 3 tablespoons water 3/4 cup granulated sugar 3/4 cup packed brown sugar 3 eggs 1 teaspoon vanilla 1 cup all-purpose flour 3/4 cup whole almonds, toasted and ground 1/4 teaspoon salt Chocolate Frosting Love Note Icing Love Note Icing 1 cup powdered sugar 2 teaspoons milk 1/2 teaspoon vanilla Desired liquid food coloring Chocolate Frosting 3 tablespoons whipping cream 2 ounces chopped semisweet chcolate","Per serving: 209 kcal , 12 g fat (6 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 39 mg chol. , 83 mg sodium , 26 g carb. , 2 g fiber , 19 g sugar , 3 g pro."
82,"2017-11-28 04:20:35","Dipped Chocolate Cookie Sticks","Chocolate Chip Cookie Sticks are ideal for dunking in coffee or scooping up ice cream.","Preheat oven to 375 degrees F. In a large bowl combine cookie dough and flour. Shape dough into 1-inch balls and shape balls into 5 inch ropes. Place ropes on an ungreased cookie sheet about 2 inches apart. Bake 8 to 10 minutes or until golden. Cool completely on pan on a wire rack. Melt chocolate and shortening. Dip the sticks in the melted chocolate mixture and place on parchment paper covered baking sheet. Chill until chocolate is set.","1 16.5-ounce package refrigerated chocolate chip cookie dough 1/2 cup all-purpose flour 1 cup semisweet chocolate pieces 1 tablespoon shortening","Per serving: 143 kcal , 7 g fat (3 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 1 mg chol. , 66 mg sodium , 19 g carb. , 1 g fiber , 12 g sugar , 1 g pro."
83,"2017-11-28 04:20:37","Stove-Top Peach-Raspberry Cobbler","You don't even need your oven to make the fruit filling for this deconstructed cobbler!","For puff pastry twists, preheat oven to 375 degrees F. In a small bowl combine the 1 teaspoon sugar and the dash cinnamon. Place puff pastry on work surface. Brush pastry with beaten egg. Sprinkle with cinnamon-sugar mixture. Cut the pastry lengthwise into 4 strips; cut each strip in half crosswise. Twist strips; place on a parchment-lined or greased baking sheet. Bake about 15 minutes or until brown and puffed. Meanwhile, in a large saucepan combine the 3 tablespoons sugar, the cornstarch, and the 1/4 teaspoon cinnamon. Add frozen peaches, half of the raspberries, and the water. Cook over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the remaining raspberries. Top fruit mixture with puff pastry twists. If desired, serve with ice cream.","1 teaspoon sugar Dash ground cinnamon 1/2 of a sheet frozen puff pastry, thawed according to package directions 1 egg, lightly beaten 3 tablespoons sugar 1 tablespoon cornstarch 1/4 teaspoon ground cinnamon 1 16 ounce package frozen unsweetened peach slices 1 cup fresh raspberries 1/2 cup water Vanilla ice cream (optional)","Per serving: 159 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 53 mg chol. , 34 mg sodium , 30 g carb. , 4 g fiber , 22 g sugar , 3 g pro."
84,"2017-11-28 04:20:39","Hazelnut Crinkle Cookies","Bring these delectably nutty cookies as a host gift. Stack the cookies in clear glass wide-mouth canisters or jars and tie on sheer red ribbon bows.","In a medium mixing bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat chocolate-hazelnut spread and shortening with an electric mixer on medium to high speed until combined. Add granulated sugar. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. Alternately add flour mixture and milk to beaten mixture, beating on medium speed just until combined. Using a wooden spoon, stir in the 1/2 cup hazelnuts. Cover; chill for at least 3 hours or until firm. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Place the 2 cups hazelnuts on a sheet of parchment or waxed paper. Roll the balls in hazelnuts, gently pressing nuts into dough. Place powdered sugar in a shallow dish; roll balls in powdered sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until surface is cracked and cookies are set. Transfer cookies to wire racks; cool.","3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 11 ounce jar chocolate-hazelnut spread* 1/4 cup shortening 1 1/3 cups granulated sugar 1 teaspoon vanilla 2 eggs 1/3 cup milk 1/2 cup chopped, toasted hazelnuts (filberts) 2 cups finely chopped hazelnuts (about 2 cups) Sifted powdered sugar","Per serving: 92 kcal , 5 g fat (1 g sat. fat , 6 mg chol. , 30 mg sodium , 11 g carb. , 1 g pro."
85,"2017-11-28 04:20:41","Brownies with Brandied Cherries","Simmer brandy, cherries and sugar to create a simple homemade sauce that makes these decadent chocolate brownies restaurant-worthy.","For brandied cherries, in a small saucepan combine the 2/3 cup sugar and the brandy. Bring to boiling; add cherries. Reduce heat; simmer, uncovered for 3 minutes. Remove from heat; let cool. Preheat oven to 325 degrees F. Grease an 8x8x2-inch baking pan. Line pan with foil, leaving about 1 inch of the foil extending over the edges of the pan. Grease the foil; sprinkle with cocoa powder. In a small saucepan melt butter over low heat. Transfer melted butter to a medium bowl. Add the 1 cup sugar, the 3/4 cup cocoa powder, the vanilla, and salt. Using a wooden spoon stir until cocoa powder is completely incorporated. Add eggs, one at a time, beating with a wooden spoon just until combined. Add flour; stir just until combined. Spread batter evenly in the prepared pan. Bake about 25 minutes or until edges start to pull away from sides of pan. Cool brownies for 45 minutes (they will still be slightly warm). Use foil to lift uncut brownies from pan. Cut warm brownies into 16 squares. Place 1 brownie square in each of 4 shallow dessert dishes. Top with brandied cherries. If desired, serve with gelato. Let remaining brownies cool completely. Store cooled brownies in an airtight container at room temperature for up 3 days or freeze for up to 1 month.","2/3 cup sugar 1/2 cup brandy 1 cup fresh sweet cherries, stemmed, pitted, and halved Unsweetened cocoa powder 1/2 cup butter 1 cup sugar 3/4 cup unsweetened cocoa powder 1 teaspoon vanilla 1/2 teaspoon salt 2 eggs 1/3 cup all-purpose flour Vanilla gelato or vanilla ice cream (optional)","Per serving: 379 kcal , 7 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 39 mg chol. , 134 mg sodium , 66 g carb. , 2 g fiber , 60 g sugar , 2 g pro."
86,"2017-11-28 04:20:43","Frozen Yogurt Pops","Keep a batch of these simple low-fat popsicles in your freezer for an instant dessert or cool snack.","In a large bowl combine yogurt, juice concentrate, and vanilla. Divide yogurt mixture among eight 5-ounce paper cups. Cover each cup with foil. Cut a slit in the center of each foil cover and insert a wooden craft stick into each pop. Freeze overnight or until firm. To serve, remove foil and tear paper cups away from pops. (If desired, tear away only the sides, leaving the bottoms intact for instant pop stands.)","2 cups vanilla low-fat yogurt 1 12 ounce can frozen juice concentrate, thawed* 1/2 teaspoon vanilla","Per serving: 129 kcal , 1 g fat (1 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 3 mg chol. , 43 mg sodium , 27 g carb. , 0 g fiber , 27 g sugar , 3 g pro."
87,"2017-11-28 04:20:45","Chocolate Fondue","Indulge in chocolate fondue in under 15 minutes and only 3 easy ingredients!","In a medium heavy saucepan cook and stir chocolate over low heat until melted. Stir in sweetened condensed milk and milk; heat through. Transfer to a fondue pot; keep warm. Serve fondue with dippers. Swirl pieces as you dip. If the fondue thickens, stir in additional milk.","8 ounces semisweet chocolate, coarsely chopped 1 14 ounce can sweetened condensed milk 1/3 cup milk Assorted dippers, such as angel food or pound cake cubes, brownie squares, marshmallows, halved strawberries, banana slices, pineapple chunks, and/or dried apricots","Per serving: 306 kcal , 14 g fat (8 g sat. fat , 0 g polyunsaturated fat , 4 g monounsaturated fat ), 18 mg chol. , 67 mg sodium , 44 g carb. , 2 g fiber , 42 g sugar , 6 g pro."
88,"2017-11-28 04:20:48","Puff Pastry Tarts","These star-shaped tarts will brighten up your holiday dessert tray.","Cut butter in small pieces and put on a plate. Freeze for 10 minutes. In a food processor, combine flour, sugar, salt, and butter. Cover and pulse with several on/off turns until the mixture resembles cornmeal. In a small bowl combine the ice water and lemon juice. Slowly add the water mixture to the flour mixture, pulsing until the dough just comes together. Turn the dough onto a lightly floured surface. Gently knead the dough a few times so that any dry bits are incorporated. Divide dough in half, form into two discs and wrap each with plastic wrap. Chill for 20 minutes. Preheat oven to 350 degrees F. Line baking sheets with parchment paper; set aside. In a small bowl whisk together egg and 1 tablespoon water. On a lightly floured surface, roll one batch of dough to 1/8-inch thick. Use 3-inch star-shaped cookie cutter to cut out shapes. Repeat with remaining dough. Place half the stars 1-inch apart on the prepared baking sheet. Use a pastry brush to brush egg mixture over the surface of the stars. Place 1/4 teaspoon jam onto the middle of each star. Cut a 3/4- to 1-inch circle out of the center of the remaining stars*. Place each over the jam dollop. Using a fork, gently seal the edges of the star by pressing the tines along the edges of the dough. Brush the top of the stars with the egg mixture. Bake 20 to 25 minutes or until pies are golden brown. Serve slightly warm or cool completely.","1 cup unsalted butter 2 cups all-purpose flour 1 tablespoon granulated sugar 1 teaspoon salt 1/2 cup ice water 1 teaspoon lemon juice 1 egg 1 tablespoon water 3 tablespoons seedless raspberry jam","Per serving: 94 kcal , 6 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 22 mg chol. , 82 mg sodium , 8 g carb. , 0 g fiber , 1 g sugar , 1 g pro."
89,"2017-11-28 04:20:51","Chocolate Cookie Cheesecakes","Purchased cookies and a simple homemade filling make these delicious dessert cups fast and easy.","Preheat oven to 325 degrees F. Split each cookie, keeping filling intact on one cookie half. Line twelve 2-1/2-inch muffin cups with foil bake cups. Place a cookie half with filling in each cup, filling side up. Beat cream cheese, sugar, and vanilla in a medium mixing bowl until smooth. Add eggs. Beat on low speed just until combined. Spoon mixture into cups. Crush the remaining cookies; sprinkle some crumbs over filling. Bake 20 to 25 minutes or until set; top may indent slightly. Cool. Cover and chill at least 1 up to 24 hours. To serve, remove bake cups. If desired, garnish with orange peel curls. Makes 12 servings.","12 chocolate sandwich cookies with white filling 2 8 ounce package cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla 2 eggs Orange peel curls (optional)","Per serving: 223 kcal , 16 g fat (9 g sat. fat , 77 mg chol. , 183 mg sodium , 16 g carb. , 4 g pro."
91,"2017-11-28 04:20:54","Chocolate Cannoli","To save time, fill purchased cannoli cones with a quick chocolate filling for this easy-to-make dessert recipe.","For filling, in a medium bowl stir together ricotta cheese, granulated sugar, 4 teaspoons cocoa powder, vanilla, and orange peel until almost smooth. Fold in chocolate. Cover and chill until needed. Meanwhile, if using, prepare Homemade Chocolate Cannoli Shells. Spoon filling into a pastry bag fitted with a large open star or round tip. Pipe filling into cannoli shells. If desired, cover and chill for up to 1 hour. Before serving, sprinkle cannoli with powdered sugar and, if desired, additional cocoa powder.","1 15 ounce carton ricotta cheese 1/4 cup granulated sugar 4 teaspoons unsweetened cocoa powder 1 teaspoon vanilla 1/2 teaspoon finely shredded orange peel 1/4 cup finely chopped dark or bittersweet chocolate 10 - 12 Homemade Chocolate Cannoli Shells or packaged cannoli shells Powdered sugar Unsweetened cocoa powder (optional)","Per serving: 381 kcal , 18 g fat (6 g sat. fat , 65 mg chol. , 89 mg sodium , 46 g carb. , 3 g fiber , 10 g pro."
92,"2017-11-28 04:20:56","Rocky Road Parfaits","Rather than eating plain chocolate pudding, layer it with peanuts, marshmallows, and more for a rocky road recipe that's ideal for serving in martini glasses or even shot glasses. Just make sure they're clear!","Prepare pudding mix according to package directions using the milk. Remove 3/4 cup of the pudding and place in a small bowl; fold in whipped topping until combined. Divide remaining plain chocolate pudding among four 6-ounce glasses or dessert dishes. Top with dessert topping mixture. Let stand for 5 to 10 minutes or until set. Sprinkle with peanuts and marshmallows. If desired, garnish with chocolate curls.","1 4-serving-size package chocolate or chocolate fudge instant pudding mix 2 cups milk 1/2 cup frozen whipped dessert topping, thawed 1/4 cup unsalted peanuts, coarsely chopped 1/4 cup tiny marshmallows Chocolate curls (optional)","Per serving: 243 kcal , 9 g fat (4 g sat. fat , 2 g polyunsaturated fat , 1 g monounsaturated fat ), 10 mg chol. , 417 mg sodium , 34 g carb. , 1 g fiber , 26 g sugar , 7 g pro."
93,"2017-11-28 04:20:57","Black Walnut Snowballs","The rich, intense flavor of the English walnut is well-suited to baking. Its cousin, the black walnut, with its tawny, dimpled shell, is dark and prickly with a smaller nut inside. Either will work in this rich buttery cookie recipe.","Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until combined. Beat in water and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the nuts with a wooden spoon. Shape dough into 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in a 325 degrees F oven for 12 to 15 minutes or until bottoms are lightly browned. Place powdered sugar in a plastic bag. While cookies are still warm, transfer two or three cookies at a time to the bag of powdered sugar. Gently shake cookies in powdered sugar until coated. Cool on wire racks. When completely cool, gently shake cookies again in powdered sugar. Makes about 72.","1 cup butter, softened 1/3 cup granulated sugar 1 tablespoon water 1 teaspoon vanilla 2 1/4 cups all-purpose flour 3/4 cup finely chopped black walnuts or toasted English walnuts 1 1/4 cups sifted powdered sugar","Per serving: 56 kcal , 3 g fat (2 g sat. fat , 7 mg chol. , 28 mg sodium , 6 g carb. , 0 g fiber , 1 g pro."
94,"2017-11-28 04:20:59","Saffron Snickerdoodles","Up the ante when you add saffron to your traditional snickerdoodle recipe. Sweet and complex in flavor, saffron smells wonderful and gives cookies a gorgeous golden hue.","Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar, baking soda, cream of tartar, salt, and dash saffron. Beat until combined, scraping sides of bowl occasionally. Beat in eggs 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. If necessary, cover and chill about 1 hour or until dough is easy to handle. In a small bowl combine the 1/4 cup sugar and dash saffron or the 2 teaspoons chai spice blend. Shape dough into 1-1/4-inch balls. Roll balls in sugar mixture to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool.","1 cup butter, softened 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt Dash ground saffron 2 eggs 1 teaspoon vanilla 3 cups all-purpose flour 1/4 cup sugar Dash ground saffron or 2 teaspoons chai spice blend","Per serving: 94 kcal , 4 g fat (3 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 18 mg chol. , 75 mg sodium , 13 g carb. , 0 g fiber , 7 g sugar , 1 g pro."
95,"2017-11-28 04:21:01","Chocolate Chip Turtles","Give chocolate chip cookies a turtle twist by pressing in pecans and drizzling on a caramel topping.","Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper. In a large bowl combine cookie dough and flour. Arrange 22 to 24 clusters of four or five pecans each about 2 inches apart on prepared cookie sheets. Shape dough into 1-inch balls. Place a ball on each cluster of pecans, pressing dough lightly into nuts but keeping edges of nuts exposed. Bake for 8 to 10 minutes or until edges are golden. Let stand for 2 minutes; transfer cookies to a wire rack to cool. Spoon caramel-flavored ice cream topping over the tops of the cookies.","1 16.5-ounce package refrigerated chocolate chip cookie dough 1/2 cup all-purpose flour 1 1/3 cups pecan halves Caramel-flavored ice cream topping","Per serving: 163 kcal , 9 g fat (2 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 1 mg chol. , 82 mg sodium , 20 g carb. , 1 g fiber , 11 g sugar , 2 g pro."
96,"2017-09-25 22:17:43","Easy 30-Minute Desserts",,,,
97,"2017-09-25 22:17:43","Easy Slow Cooker Dessert Recipes",,,,
98,"2017-09-25 22:17:43","Easy Doughnut Hole Cake Pops",,,,
99,"2017-09-25 22:17:43","How to Make Aquafaba Meringue",,,,
100,"2017-11-28 04:21:14","Chicken and Asparagus Skillet Supper","This chicken and asparagus skillet is a quick and healthy option if you have less than 30 minutes to prepare dinner. To satisfy heartier appetites, serve this asparagus and chicken recipe over pasta, rice, or quinoa.","Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F). Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.","8 skinless, boneless chicken thighs 3 slices bacon, coarsely chopped 1/2 cup chicken broth 1 pound asparagus spears, trimmed 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips 4 green onions, cut in 2-inch pieces","Per serving: 320 kcal , 18 g fat (6 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 134 mg chol. , 626 mg sodium , 5 g carb. , 2 g fiber , 2 g sugar , 32 g pro."
101,"2017-11-28 04:21:15","Chicken Saltimbocca","Pound the chicken breasts thin for this springy Chicken Saltimbocca so they cook quickly and evenly.","Preheat oven to 375 degrees F. In a very large skillet heat 1 Tbsp. olive oil over medium heat. Add pancetta slices; cook 30 to 60 seconds or until they start to brown. Remove from skillet. Increase heat to medium-high. Season chicken with 1/4 tsp. each salt and black pepper. Add chicken to skillet; cook 4 to 5 minutes until golden. Turn; cook 1 minute more. Transfer to a shallow baking pan. Top with 1 Tbsp. marjoram and the pancetta. Bake 12 to 15 minutes or until chicken is done (165 degrees F). Meanwhile, in a medium bowl toss together fennel and onion. Drizzle with remaining 1 Tbsp. olive oil; season with 1/4 tsp. each salt and black pepper. Serve with chicken. Sprinkle with remaining marjoram.","2 tablespoons olive oil 8 thin slices pancetta 4 6 ounces skinless, boneless chicken breast halves, pounded to 1/2-inch thickness 1/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons fresh marjoram or oregano leaves 1 bulb fennel, trimmed, halved, cored, and thinly sliced 1 small red onion, thinly sliced","Per serving: 377 kcal , 20 g fat (5 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 136 mg chol. , 575 mg sodium , 6 g carb. , 2 g fiber , 3 g sugar , 42 g pro."
102,"2017-11-28 04:21:17","Tlayuda con Chorizo (Mexican Pizza with Chorizo)","When you're ready for a break from Italian pizza, turn to this tortilla-based chorizo pie. Instead of marinara, this Mexican pizza is topped with a spicy black bean sauce, jalapeno peppers, salsa, and more.","Place a pizza stone on the bottom rack of the oven. Preheat oven to 450 degrees F. In a small saucepan heat oil over medium-high heat. Add onion, garlic, and salt; cook for 3 minutes or until onion and garlic are tender. Stir in chili powder and cumin; cook for 1 minute more. Remove from heat; stir in beans and 3 tablespoons of the water. Transfer mixture to a food processor or blender. Cover and pulse with several on/off turns until bean mixture is spreadable but still chunky, adding more water if necessary to make a spreadable mixture. Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla. Top with 1/2 cup of the cheese and one-fourth of the chorizo. Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are crisp. Transfer tlayuda to a cutting board; let cool for 1 minute. Top with 1/2 cup of the mesclun or cabbage, 1/4 cup of the salsa, 2 tablespoons of the cilantro and, if desired, a few chile pepper slices. Repeat with remaining ingredients to make four tlayudas total. Cut each tlayuda into wedges before serving.","1 teaspoon olive oil 1/2 cup chopped onion (1 medium) 6 cloves garlic, minced Pinch salt 2 teaspoons chili powder 1 teaspoon ground cumin 1 15 1/2 ounce can black beans, undrained 3 - 4 tablespoons water 4 12 inches flour tortillas 2 cups shredded Oaxaca or Monterey Jack cheese (8 ounces) 4 ounces cooked smoked chorizo, thinly sliced 2 cups mesclun or shredded cabbage 1 cup salsa 1/2 cup snipped fresh cilantro 1 fresh jalapeno chile pepper, stemmed, seeded, and thinly sliced* (optional)","Per serving: 348 kcal , 16 g fat (3 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 37 mg chol. , 912 mg sodium , 36 g carb. , 6 g fiber , 2 g sugar , 18 g pro."
103,"2017-11-28 04:21:18","Korean Barbecued Pork","If you're in a stir-fry rut, shake it up with this Korean barbecued pork with sriracha sauce and pears or apples.","For sauce, in a bowl stir together the first eight ingredients (through garlic). In an extra-large wok or skillet heat 1 Tbsp. of the oil over medium-high heat. Add pork; cook and stir about 4 minutes or until strips are just pink in the center. Remove pork from wok. Add the remaining 1 Tbsp. oil to wok. Add carrots; cook and stir 1 minute. Add red pepper; cook and stir 2 minutes more or until just crisp-tender. Return pork to wok. Add sauce and Asian pear; cook and stir until heated through. Serve pork mixture over cabbage and top with green onions.","1/4 cup hoisin sauce 3 tablespoons reduced-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon packed brown sugar 2 teaspoons Sriracha sauce 1 teaspoon toasted sesame oil 1 teaspoon grated fresh ginger 2 cloves garlic, minced 2 tablespoons canola oil 12 ounces pork tenderloin or lean boneless pork, cut into bite-size strips 1 cup thinly bias-sliced carrots 1 medium red sweet pepper, cut into bite-size strips (3/4 cup) 1 fresh Asian pear or apple, cored and sliced 6 cups shredded Napa cabbage Thinly bias-sliced green onions","Per serving: 303 kcal , 12 g fat (2 g sat. fat , 3 g polyunsaturated fat , 6 g monounsaturated fat ), 56 mg chol. , 791 mg sodium , 28 g carb. , 5 g fiber , 18 g sugar , 21 g pro."