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recipe_x_recipe_from_the_kitchen.id | recipe.id | recipe.ts | recipe.title | recipe.description | recipe.directions | recipe.ingredients | recipe.nutrition | recipe_from_the_kitchen.id | recipe_from_the_kitchen.ts | recipe_from_the_kitchen.key | recipe_from_the_kitchen.value |
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529 | 233 | 2018-05-06 22:00:02 | Dinner Rolls | Add variety to your bread basket by forming classic dinner rolls into different shapes! | In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in 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 stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups. Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 36 rolls. |
4 1/4 - 4 3/4 cups all-purpose flour 1 package active dry yeast 1 cup milk 1/3 cup sugar 1/3 cup butter, margarine, or shortening 3/4 teaspoon salt 2 beaten eggs | Per serving: 114 kcal , 3 g fat (2 g sat. fat , 25 mg chol. , 103 mg sodium , 18 g carb. , 1 g fiber , 3 g pro. | 529 | 2018-05-06 22:00:02 | Cloverleaf Rolls: | Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Using a muffin tin, place 3 balls in each muffin cup, smooth sides up. |
532 | 233 | 2018-05-06 22:00:02 | Dinner Rolls | Add variety to your bread basket by forming classic dinner rolls into different shapes! | In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in 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 stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups. Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 36 rolls. |
4 1/4 - 4 3/4 cups all-purpose flour 1 package active dry yeast 1 cup milk 1/3 cup sugar 1/3 cup butter, margarine, or shortening 3/4 teaspoon salt 2 beaten eggs | Per serving: 114 kcal , 3 g fat (2 g sat. fat , 25 mg chol. , 103 mg sodium , 18 g carb. , 1 g fiber , 3 g pro. | 532 | 2018-05-06 22:00:02 | Buttermilk Dinner Rolls: | Prepare Dinner Rolls as above, except divide dough into 12 pieces. Cover; let rest 10 minutes. For hamburger buns, shape each portion into a ball, tucking edges under. Place on a greased baking sheet. Using your fingers, slightly flatten balls to 4 inches |
96 | 235 | 2017-11-28 04:24:47 | Classic Banana Bread | Serve this moist banana-packed bread plain and delicious or top with honey butter for a special treat. If you're searching for a more classic banana bread recipe, this is the one. | In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed ripe banana, margarine or butter, and milk. Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in walnuts. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool 10 minutes. Remove from pans; cool thoroughly on wire racks. Wrap and store overnight, for easier slicing. Makes 2 loaves (32 servings). |
2 cups all-purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup mashed ripe banana (2 to 3 medium) 1/2 cup margarine or butter, softened 3 tablespoons milk 2 eggs 1 cup toasted walnuts | Per serving: 115 kcal , 6 g fat (1 g sat. fat , 13 mg chol. , 101 mg sodium , 15 g carb. , 1 g fiber , 2 g pro. | 96 | 2017-11-28 04:24:47 | Up to 1 month ahead, make and bake banana bread. Cool completely. Place each loaf in a freezer bag and freeze for up to 1 month. Thaw for 1 hour at room temperature before using. | |
97 | 237 | 2017-11-28 04:24:50 | Basic Crepes | Whether you enjoy crepes stuffed with eggs and ham at breakfast or drizzled with chocolate and caramel at dessert, they will be a hit. Learn how to create thin, sweet French pancakes with our foolproof, easy crepe recipe. | Combine all ingredients in a blender container. For dinner crepes, add 1/4 teaspoon salt. For dessert crepes, add 1 teaspoon vanilla and 1 teaspoon sugar instead of salt. Cover and blend until smooth. If desired, flavor batter. Heat a lightly greased 6- or 8-inch skillet over medium-high heat. Remove from heat. Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds. Slide finished crepes onto paper towels. For filled crepes, spoon filling into center; roll or fold crepe while still in the pan; slide carefully onto plate. Repeat with remaining batter, greasing skillet and stirring batter if needed. Makes about 12 (8-inch) or 16 ( 6-inch) crepes. |
1 1/4 cups milk 1 cup all-purpose flour 1 egg 1 teaspoon cooking oil 1/4 teaspoon baking powder | Per serving: 60 kcal , 1 g fat (1 g sat. fat , 0 g monounsaturated fat ), 20 mg chol. , 26 mg sodium , 9 g carb. , 0 g fiber , 1 g sugar , 2 g pro. | 97 | 2017-11-28 04:24:50 | Desert Crepe Ideas: | Flavor the basic crepe batter with one or two of the following ingredients: 1 tablespoon unsweetened cocoa powder, 1 tablespoon instant espresso powder, 2 tablespoons mashed ripe banana, 2 tablespoons fresh blueberries, or 1/2 teaspoon ground cinnamon. Fi |
535 | 237 | 2017-11-28 04:24:50 | Basic Crepes | Whether you enjoy crepes stuffed with eggs and ham at breakfast or drizzled with chocolate and caramel at dessert, they will be a hit. Learn how to create thin, sweet French pancakes with our foolproof, easy crepe recipe. | Combine all ingredients in a blender container. For dinner crepes, add 1/4 teaspoon salt. For dessert crepes, add 1 teaspoon vanilla and 1 teaspoon sugar instead of salt. Cover and blend until smooth. If desired, flavor batter. Heat a lightly greased 6- or 8-inch skillet over medium-high heat. Remove from heat. Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds. Slide finished crepes onto paper towels. For filled crepes, spoon filling into center; roll or fold crepe while still in the pan; slide carefully onto plate. Repeat with remaining batter, greasing skillet and stirring batter if needed. Makes about 12 (8-inch) or 16 ( 6-inch) crepes. |
1 1/4 cups milk 1 cup all-purpose flour 1 egg 1 teaspoon cooking oil 1/4 teaspoon baking powder | Per serving: 60 kcal , 1 g fat (1 g sat. fat , 0 g monounsaturated fat ), 20 mg chol. , 26 mg sodium , 9 g carb. , 0 g fiber , 1 g sugar , 2 g pro. | 535 | 2018-05-06 22:00:08 | Dessert Crepe Ideas: | Flavor the basic crepe batter with one or two of the following ingredients: 1 tablespoon unsweetened cocoa powder, 1 tablespoon instant espresso powder, 2 tablespoons mashed ripe banana, 2 tablespoons fresh blueberries, or 1/2 teaspoon ground cinnamon. Fi |
98 | 243 | 2018-05-06 22:00:25 | Semolina and Rosemary Boule | This rosemary-scented loaf of Italian bread gets its incredible texture by way of steam! A bit of water in a baking pan adds moisture to the air to help the dough rise and the crust crisp up. | In a large bowl whisk together the 1/2 cup warm water, the yeast, and sugar. Let stand about 5 minutes or until frothy. Stir in the 1 cup water and 2 tablespoons of the olive oil. Add 2 cups of the bread flour, the 1-2/3 cups semolina flour, the rosemary, and salt. Beat with an electric mixer on low speed until combined, scraping sides of bowl occasionally. Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Grease a large bowl with the remaining 1 tablespoon olive oil. Place dough in greased bowl; turn once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Line a large baking sheet with parchment paper; sprinkle parchment with the 1 tablespoon semolina flour. Set aside. Shape each dough half into a 6-inch round loaf. Place dough rounds on the prepared baking sheet. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Adjust one oven rack to the lowest position and another oven rack to the lower-middle position. Set a shallow baking pan on the bottom rack. Preheat the oven to 450 degrees F. Using a sharp knife, cut an X into the top of each loaf. Place baking sheet with dough rounds on the lower-middle rack. Place the ice cubes in the shallow baking pan (as they melt, they'll create steam, which helps the dough rise and develop a crisp crust). Bake rounds about 25 minutes or until deep golden and rounds sound hollow when tapped. If necessary to prevent overbrowning, cover rounds with foil for the last 10 minutes of baking. Transfer to a wire rack; cool completely. |
1/2 cup warm water (105 degrees F to 115 degrees F) 1 package active dry yeast 2 teaspoons sugar 1 cup water 3 tablespoons olive oil 2 - 2 1/2 cups bread flour 1 2/3 cups semolina flour 4 teaspoons finely snipped fresh rosemary 1 teaspoon salt 1 tablespoon semolina flour 2 cups ice cubes | Per serving: 122 kcal , 2 g fat (0 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 0 mg chol. , 177 mg sodium , 21 g carb. , 1 g fiber , 1 g sugar , 4 g pro. | 98 | 2017-11-28 04:24:54 | Semolina, Olive, and Rosemary Boule: | Prepare as directed, except stir 1/2 cup chopped pitted Kalamata olives into mixture with the rosemary. |
99 | 246 | 2017-11-28 04:25:02 | Grilled Banana Bites | Banana recipes can be much more wide-ranging than bread and foster! Take this banana dessert that brings out the fruit's natural sugars through grilling. The icing on top: marshmallow cream! | Split rolls in half horizontally, cutting the rolls three-fourths of the way through (like a hot dog bun). Spread the cut sides of each roll with 1 tablespoon of the peanut butter and sprinkle with 1 tablespoon of the chocolate pieces. Close each roll and wrap in foil. Place brown sugar in a shallow bowl. Peel bananas; cut each banana crosswise into thirds. Coat banana pieces with butter and roll in brown sugar. Insert one skewer* into each banana piece. Lightly sprinkle with salt. For a charcoal or gas grill, place wrapped rolls on the rack of a covered grill directly over medium-low heat. Grill about 3 minutes or until warmed, turning once halfway through grilling. Place skewers with banana pieces on grill rack. Cover and grill about 3 minutes or until heated through, turning once or twice. To assemble, carefully unwrap rolls and insert a banana piece into each roll, removing skewer. If desired, top banana pieces with marshmallow creme. |
6 Hawaiian sweet dinner rolls, such as King's Hawaiian 6 tablespoons peanut butter 6 tablespoons semisweet chocolate pieces 2 - 3 tablespoons packed brown sugar 2 medium bananas 1 tablespoon butter, melted Pinch salt 1/2 cup marshmallow creme (optional) | Per serving: 352 kcal , 16 g fat (7 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 22 mg chol. , 215 mg sodium , 49 g carb. , 4 g fiber , 29 g sugar , 9 g pro. | 99 | 2017-11-28 04:25:02 | * | If using wooden skewers, soak in water for at least 30 minutes before grilling. |
100 | 247 | 2017-11-28 04:25:03 | Petite Pancakes | Kids love these pint-size breakfast pancakes. | In a large mixing bowl combine the egg yolks and 2/3 cup of the buttermilk. In another bowl combine flour, sugar, baking powder, and baking soda. Add to egg yolk mixture. Mix to combine. Stir in the remaining buttermilk and the melted margarine or butter. In a mixer bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour mixture, leaving a few fluffs of egg white. Do not overmix. For each pancake, spoon about 1 tablespoon of the batter onto a hot, lightly greased griddle or heavy skillet. If batter is too thick to spread slightly when dropped onto a hot griddle, stir in 2 to 4 tablespoons additional milk. Cook over medium heat about 1 minute or until golden brown, turning to cook second side when pancakes have a bubbly surface and slightly dry edges. Before serving, in a small saucepan warm syrup over medium-high heat until heated through, stirring occasionally. Serve pancakes with warm syrup and fresh berries, if desired. |
2 egg yolks 1 cup buttermilk or sour milk* 1 1/3 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 cup margarine or butter, melted 2 egg whites Berry or maple syrup Margarine or butter Fresh raspberries, blueberries, or sliced strawberries (optional) | Per serving: 110 kcal , 5 g fat (1 g sat. fat , 36 mg chol. , 133 mg sodium , 13 g carb. , 3 g pro. | 100 | 2017-11-28 04:25:03 | * | To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid. Let the mixture stand for 5 minutes before using it in a recipe. |
101 | 247 | 2017-11-28 04:25:03 | Petite Pancakes | Kids love these pint-size breakfast pancakes. | In a large mixing bowl combine the egg yolks and 2/3 cup of the buttermilk. In another bowl combine flour, sugar, baking powder, and baking soda. Add to egg yolk mixture. Mix to combine. Stir in the remaining buttermilk and the melted margarine or butter. In a mixer bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour mixture, leaving a few fluffs of egg white. Do not overmix. For each pancake, spoon about 1 tablespoon of the batter onto a hot, lightly greased griddle or heavy skillet. If batter is too thick to spread slightly when dropped onto a hot griddle, stir in 2 to 4 tablespoons additional milk. Cook over medium heat about 1 minute or until golden brown, turning to cook second side when pancakes have a bubbly surface and slightly dry edges. Before serving, in a small saucepan warm syrup over medium-high heat until heated through, stirring occasionally. Serve pancakes with warm syrup and fresh berries, if desired. |
2 egg yolks 1 cup buttermilk or sour milk* 1 1/3 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 cup margarine or butter, melted 2 egg whites Berry or maple syrup Margarine or butter Fresh raspberries, blueberries, or sliced strawberries (optional) | Per serving: 110 kcal , 5 g fat (1 g sat. fat , 36 mg chol. , 133 mg sodium , 13 g carb. , 3 g pro. | 101 | 2017-11-28 04:25:03 | Petite Pancakes for 24: | Prepare as above, except double all ingredients. Cook as above. |
102 | 247 | 2017-11-28 04:25:03 | Petite Pancakes | Kids love these pint-size breakfast pancakes. | In a large mixing bowl combine the egg yolks and 2/3 cup of the buttermilk. In another bowl combine flour, sugar, baking powder, and baking soda. Add to egg yolk mixture. Mix to combine. Stir in the remaining buttermilk and the melted margarine or butter. In a mixer bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour mixture, leaving a few fluffs of egg white. Do not overmix. For each pancake, spoon about 1 tablespoon of the batter onto a hot, lightly greased griddle or heavy skillet. If batter is too thick to spread slightly when dropped onto a hot griddle, stir in 2 to 4 tablespoons additional milk. Cook over medium heat about 1 minute or until golden brown, turning to cook second side when pancakes have a bubbly surface and slightly dry edges. Before serving, in a small saucepan warm syrup over medium-high heat until heated through, stirring occasionally. Serve pancakes with warm syrup and fresh berries, if desired. |
2 egg yolks 1 cup buttermilk or sour milk* 1 1/3 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 cup margarine or butter, melted 2 egg whites Berry or maple syrup Margarine or butter Fresh raspberries, blueberries, or sliced strawberries (optional) | Per serving: 110 kcal , 5 g fat (1 g sat. fat , 36 mg chol. , 133 mg sodium , 13 g carb. , 3 g pro. | 102 | 2017-11-28 04:25:03 | Up to 24 hours ahead, bake pancakes as directed. Cool completely. Arrange half of the pancakes in a single layer on a piece of foil (about 20x12 inches). Top with another piece of foil and remaining pancakes. Place a third piece of foil atop; seal edges o | |
103 | 248 | 2017-11-28 04:25:07 | French Toast for One | Dining solo at breakfast? No need to resort to cold cereal. Try our quick-cooking French Toast for One. Once you've mastered our classic French toast recipe, try the savory or citrusy versions. | In a shallow flat dish beat together egg and milk with a fork until combined. Dip bread slices in egg mixture. In a medium skillet melt margarine over medium-low heat. Cook dipped bread slices in margarine for 2 to 3 minutes on each side or until golden brown. Serve with maple-flavored syrup. Garnish with fresh fruit, if desired. Makes 1 serving. | 1 egg, slightly beaten 1/4 cup milk, light cream, or half-and-half 2 slices bread 1 tablespoon margarine or butter Maple-flavored syrup Fresh fruit (optional) | Per serving: 395 kcal , 19 g fat (4 g sat. fat , 218 mg chol. , 516 mg sodium , 43 g carb. , 1 g fiber , 13 g pro. | 103 | 2017-11-28 04:25:07 | Savory French Toast: | Prepare French Toast for One as directed above, except add 1 teaspoon chopped onion, 1/8 teaspoon dried dillweed, and dash pepper to egg mixture. If desired, top cooked slices with shredded cheese. |
104 | 248 | 2017-11-28 04:25:07 | French Toast for One | Dining solo at breakfast? No need to resort to cold cereal. Try our quick-cooking French Toast for One. Once you've mastered our classic French toast recipe, try the savory or citrusy versions. | In a shallow flat dish beat together egg and milk with a fork until combined. Dip bread slices in egg mixture. In a medium skillet melt margarine over medium-low heat. Cook dipped bread slices in margarine for 2 to 3 minutes on each side or until golden brown. Serve with maple-flavored syrup. Garnish with fresh fruit, if desired. Makes 1 serving. | 1 egg, slightly beaten 1/4 cup milk, light cream, or half-and-half 2 slices bread 1 tablespoon margarine or butter Maple-flavored syrup Fresh fruit (optional) | Per serving: 395 kcal , 19 g fat (4 g sat. fat , 218 mg chol. , 516 mg sodium , 43 g carb. , 1 g fiber , 13 g pro. | 104 | 2017-11-28 04:25:07 | Orange Dessert Toast: | Prepare French Toast for One as directed above, except add 1 teaspoon sugar, 1/4 teaspoon finely shredded orange peel, and a few drops of vanilla to the egg mixture. If desired, sift powdered sugar over cooked slices. |
105 | 248 | 2017-11-28 04:25:07 | French Toast for One | Dining solo at breakfast? No need to resort to cold cereal. Try our quick-cooking French Toast for One. Once you've mastered our classic French toast recipe, try the savory or citrusy versions. | In a shallow flat dish beat together egg and milk with a fork until combined. Dip bread slices in egg mixture. In a medium skillet melt margarine over medium-low heat. Cook dipped bread slices in margarine for 2 to 3 minutes on each side or until golden brown. Serve with maple-flavored syrup. Garnish with fresh fruit, if desired. Makes 1 serving. | 1 egg, slightly beaten 1/4 cup milk, light cream, or half-and-half 2 slices bread 1 tablespoon margarine or butter Maple-flavored syrup Fresh fruit (optional) | Per serving: 395 kcal , 19 g fat (4 g sat. fat , 218 mg chol. , 516 mg sodium , 43 g carb. , 1 g fiber , 13 g pro. | 105 | 2017-11-28 04:25:07 | Place bread slices in egg mixture, cover tightly, and refrigerate overnight. Or, dip bread slices in egg mixture, wrap individually in moisture- and vaporproof material, and freeze for up to 1 week. Prepare as directed. | |
106 | 253 | 2017-11-28 04:25:19 | Pumpkin Bread | If you're looking for a classic pumpkin bread, this is our best pumpkin bread recipe! No frills here just the baking essentials, spices you expect, and pumpkin. Make a double batch to share a pumpkin loaf with coworkers, neighbors, anyone you want to show you care. | Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings). |
3 cups sugar 1 cup cooking oil 4 eggs 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2/3 cup water 1 15 ounce can pumpkin | Per serving: 191 kcal , 8 g fat (1 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 27 mg chol. , 197 mg sodium , 29 g carb. , 1 g fiber , 18 g sugar , 2 g pro. | 106 | 2017-11-28 04:25:19 | Raisin-Nut Pumpkin Bread: | Prepare bread as above, except fold 3/4 cup raisins and 3/4 cup chopped walnuts into batter after pumpkin has been added. |
107 | 259 | 2017-11-28 04:25:26 | Beer Chili Deluxe | The day before: Trim fat from meat. Cut meat into 1/2-inch pieces. In a 5 1/2- or 6-quart slow cooker with a car adapter combine meat, sweet peppers, and onions. Stir in chili beans in gravy, tomatoes, kidney beans, beer, chipotle peppers, garlic salt, cumin, and oregano. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours; cool slightly. Spoon off fat. Transfer chili to a storage container; cover and chill overnight. Tailgate day: Return chili to slow cooker. Cover and reheat on high-heat setting for 1 to 2 hours or until heated through, stirring occasionally. Tightly cover slow cooker and tote in an insulated carrier. If desired, tote Avocado-Tomato Salsa, Cilantro Sour Cream, or Hotter-than-Hades Cheese 'n' Nuts, and lime slices in an insulated cooler with ice packs. At the tailgating site, plug slow cooker into car adapter and keep chili warm on warm-heat setting. Serve with avocado salsa, cilantro cream, or cheese 'n' nuts, and lime slices. |
2 pounds boneless beef round steak or boneless pork shoulder roast 2 1/2 cups chopped red and/or green sweet peppers (2 large) 2 cups chopped onions (2 large) 2 15 ounce can chili beans in chili gravy, undrained 2 14 1/2 ounce can Mexican-style stewed tomatoes, undrained and cut up 1 15 ounce can red kidney beans or pinto beans, rinsed and drained 1 cup beer or beef broth 1 - 2 tablespoons chopped canned chipotle chile peppers in adobo sauce 2 teaspoons garlic salt 2 teaspoons ground cumin 1 teaspoon dried oregano, crushed Avocado-Tomato Salsa, Cilantro Sour Cream, or Hotter-than-Hades Cheese 'n' Nuts (optional) Lime slices (optional) |
Per serving: 294 kcal , 5 g fat (1 g sat. fat , 52 mg chol. , 823 mg sodium , 32 g carb. , 8 g fiber , 29 g pro. | 107 | 2017-11-28 04:25:26 | *Tip: | Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and | |
108 | 259 | 2017-11-28 04:25:26 | Beer Chili Deluxe | The day before: Trim fat from meat. Cut meat into 1/2-inch pieces. In a 5 1/2- or 6-quart slow cooker with a car adapter combine meat, sweet peppers, and onions. Stir in chili beans in gravy, tomatoes, kidney beans, beer, chipotle peppers, garlic salt, cumin, and oregano. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours; cool slightly. Spoon off fat. Transfer chili to a storage container; cover and chill overnight. Tailgate day: Return chili to slow cooker. Cover and reheat on high-heat setting for 1 to 2 hours or until heated through, stirring occasionally. Tightly cover slow cooker and tote in an insulated carrier. If desired, tote Avocado-Tomato Salsa, Cilantro Sour Cream, or Hotter-than-Hades Cheese 'n' Nuts, and lime slices in an insulated cooler with ice packs. At the tailgating site, plug slow cooker into car adapter and keep chili warm on warm-heat setting. Serve with avocado salsa, cilantro cream, or cheese 'n' nuts, and lime slices. |
2 pounds boneless beef round steak or boneless pork shoulder roast 2 1/2 cups chopped red and/or green sweet peppers (2 large) 2 cups chopped onions (2 large) 2 15 ounce can chili beans in chili gravy, undrained 2 14 1/2 ounce can Mexican-style stewed tomatoes, undrained and cut up 1 15 ounce can red kidney beans or pinto beans, rinsed and drained 1 cup beer or beef broth 1 - 2 tablespoons chopped canned chipotle chile peppers in adobo sauce 2 teaspoons garlic salt 2 teaspoons ground cumin 1 teaspoon dried oregano, crushed Avocado-Tomato Salsa, Cilantro Sour Cream, or Hotter-than-Hades Cheese 'n' Nuts (optional) Lime slices (optional) |
Per serving: 294 kcal , 5 g fat (1 g sat. fat , 52 mg chol. , 823 mg sodium , 32 g carb. , 8 g fiber , 29 g pro. | 108 | 2017-11-28 04:25:26 | Must-have equipment: | 5 1/2- or 6-quart slow cooker with a car adapter | |
109 | 265 | 2018-05-06 22:01:43 | Banh Mi Vietnamese Sandwiches | Grilled pork tenderloin and a crunchy Asian-inspired vegetable slaw are the stars of this easy homemade banh mi sandwich recipe. Eat immediately or wrap the banh mi Vietnamese sandwiches, refrigerate, and enjoy chilled later in the day. | Press each meat slice with your hand to make an even thickness. In a small bowl combine chili sauce and soy sauce; brush over meat. Coat a grill pan with cooking spray. Add meat; cook over medium-high heat 4 to 6 minutes or until slightly pink in center, turning once. In a large bowl combine the next six ingredients (through lime juice). Layer meat, vegetable mixture, cilantro, and jalapeno pepper between bread halves. Cut into portions. |
12 ounces pork tenderloin, trimmed and sliced 1/2 inch thick 2 tablespoons Asian sweet chili sauce 1 tablespoon reduced-sodium soy sauce Nonstick cooking spray 1 small cucumber, seeded and cut into thin strips 1 small red sweet pepper, cut into thin strips 1/2 cup shredded carrot 1/4 cup chopped green onions 1/4 cup bottled reduced-fat sesame ginger salad dressing 1 tablespoon lime juice 1/4 cup fresh cilantro leaves 1 fresh jalapeno chile pepper, thinly sliced and, if desired, seeded* 1 10 ounce loaf whole grain baguette-style French bread, split horizontally |
Per serving: 231 kcal , 3 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 37 mg chol. , 560 mg sodium , 35 g carb. , 4 g fiber , 8 g sugar , 18 g pro. | 109 | 2017-11-28 04:25:34 | * | Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. |
110 | 266 | 2017-11-28 04:25:35 | Asparagus & Greens with Farro | Nutty farro and toasted almonds are a hearty complement to tender asparagus and fresh baby greens. | In a medium saucepan bring 3 cups water to boiling; add farro. Reduce heat. Simmer, covered, 30 minutes or until just tender; drain. Meanwhile, place a steamer basket in a large skillet. Add water to just below basket. Bring water to boiling. Add asparagus to basket. Cover; steam 3 minutes or until crisp- tender. Transfer to a large bowl. Add farro to bowl with asparagus. Drizzle with lemon juice while still warm. Stir in almonds, olive oil, salt, and pepper. Add greens. Toss to coat. Top with Parmesan. |
1 cup uncooked farro 1 bunch thin asparagus, trimmed and cut into 2-inch pieces Juice of 1 lemon (3 tablespoons) 1/2 cup whole almonds, toasted and coarsely chopped 1 tablespoon extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 3 cups baby spinach, baby kale, and/or baby mustard greens 1/3 cup shaved Parmesan cheese (1 ounce) | Per serving: 360 kcal , 15 g fat (2 g sat. fat , 3 g polyunsaturated fat , 9 g monounsaturated fat ), 5 mg chol. , 447 mg sodium , 43 g carb. , 10 g fiber , 2 g sugar , 15 g pro. | 110 | 2017-11-28 04:25:35 | You can significantly cut the farro's cook time: Cover with water and soak in the refrigerator overnight, then drain and cook as directed. It will take just 10 minutes of simmering to get tender. | |
111 | 354 | 2017-11-28 04:26:10 | Spicy Pork Tenderloin Green Chili | Preheat oven to 425 degrees F. Cut chile peppers in half lengthwise; remove stems, seeds, and memmbranes.* Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, carefully remove and discard skins; chop chile peppers. Meanwhile, trim fat from meat. Cut meat into 3/4-inch pieces. In a 5- to 6-quart Dutch oven cook meat in hot oil over medium-high heat until brown. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally. Stir in broth and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice, and chopped chile peppers. Simmer, uncovered, for 5 minutes more. Cool chili slightly and transfer to freezer containers. Seal and freeze for up to 2 months.** To serve, thaw chili in the refrigerator for 1 to 2 days. Transfer to a 5- to 6-quart Dutch oven. Cook over medium heat about 30 minutes or until heated through, stirring occasionally. Sprinkle each serving with cilantro. |
3 - 4 fresh Anaheim chile peppers (8 ounces) 1 1/2 pounds pork tenderloin 2 tablespoons canola oil 3 cups chopped onions (3 large) 3 tablespoons bottled minced garlic 1 pound fresh tomatillos, peeled and chopped (about 4 cups) 1 tablespoon ground cumin 2 teaspoons dried oregano, crushed 3 cups reduced-sodium chicken broth 1 cup water 1 15 ounce can no-salt-added navy beans, rinsed and drained 1 tablespoon lime juice 2 tablespoons snipped fresh cilantro |
Per serving: 304 kcal , 8 g fat (1 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 74 mg chol. , 364 mg sodium , 26 g carb. , 10 g fiber , 8 g sugar , 32 g pro. | 107 | 2017-11-28 04:25:26 | *Tip: | Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and | |
112 | 354 | 2017-11-28 04:26:10 | Spicy Pork Tenderloin Green Chili | Preheat oven to 425 degrees F. Cut chile peppers in half lengthwise; remove stems, seeds, and memmbranes.* Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, carefully remove and discard skins; chop chile peppers. Meanwhile, trim fat from meat. Cut meat into 3/4-inch pieces. In a 5- to 6-quart Dutch oven cook meat in hot oil over medium-high heat until brown. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally. Stir in broth and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice, and chopped chile peppers. Simmer, uncovered, for 5 minutes more. Cool chili slightly and transfer to freezer containers. Seal and freeze for up to 2 months.** To serve, thaw chili in the refrigerator for 1 to 2 days. Transfer to a 5- to 6-quart Dutch oven. Cook over medium heat about 30 minutes or until heated through, stirring occasionally. Sprinkle each serving with cilantro. |
3 - 4 fresh Anaheim chile peppers (8 ounces) 1 1/2 pounds pork tenderloin 2 tablespoons canola oil 3 cups chopped onions (3 large) 3 tablespoons bottled minced garlic 1 pound fresh tomatillos, peeled and chopped (about 4 cups) 1 tablespoon ground cumin 2 teaspoons dried oregano, crushed 3 cups reduced-sodium chicken broth 1 cup water 1 15 ounce can no-salt-added navy beans, rinsed and drained 1 tablespoon lime juice 2 tablespoons snipped fresh cilantro |
Per serving: 304 kcal , 8 g fat (1 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 74 mg chol. , 364 mg sodium , 26 g carb. , 10 g fiber , 8 g sugar , 32 g pro. | 112 | 2017-11-28 04:26:10 | **Tip: | If you prefer, cool chili slightly and transfer to airtight storage containers. Cover and chill for up to 3 days. To serve, transfer to a 5- to 6-quart Dutch oven and heat as directed. | |
113 | 355 | 2017-11-28 04:26:12 | Barbecue Chili | Three kinds of beans add a variety of color and texture to this sure-to-please chili. | The day before: In large skillet, cook ground beef, onion and garlic over medium-high heat until ground beef is cooked through, stirring to break into bite-size pieces. Drain off fat. Transfer to 5- to 6-quart slow cooker. Add tomatoes with their juices, ketchup, brown sugar, chili powder, molasses, Worcestershire sauce, cumin and mustard to mixture in slow cooker; stir to combine. Stir in kidney, pinto and cannellini beans. Cover slow cooker; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle chili into a large serving container or leave the chili in the removable slow cooker crockery liner. Cover and chill overnight. The next day: One hour before leaving, transfer chili back into slow cooker. Heat on high heat setting for 1 hour. Transfer to tailgating site; keep warm with car adapter. To serve, ladle chili into bowls. If desired, top each serving with bacon strips and jalapeno slices. |
1 pound ground beef 1 cup chopped onion 2 cloves garlic, finely chopped 1 14 1/2 ounce can stewed tomatoes, cut up 1 cup ketchup 1/3 cup packed brown sugar 1/4 cup chili powder 1/4 cup molasses 1/4 cup Worcestershire sauce 1 tablespoon ground cumin 1 tablespoon dry mustard 2 15 ounce cans dark-red kidney beans, drained and rinsed 2 15 ounce cans pinto beans, drained and rinsed 1 15 ounce can white cannellini beans, drained and rinsed 12 cooked bacon strips, coarsely chopped Fresh jalapeno pepper slices (optional) |
Per serving: 381 kcal , 6 g fat (2 g sat. fat , 24 mg chol. , 1172 mg sodium , 62 g carb. , 13 g fiber , 23 g pro. | 113 | 2017-11-28 04:26:12 | COOKER SIZE: | 5- to 6-quart |
114 | 357 | 2017-11-28 04:26:19 | Pork and Poblano Green Chili | For more Mexican flavor, this slow cooker pork chili calls for a jar of salsa verde in addition to broth. | The day before: In a food processor combine poblano peppers, sweet pepper, and garlic. Cover and process until finely chopped. In a large skillet cook ground pork and onion over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Add pepper mixture; cook and stir for 2 to 3 minutes or until peppers are tender. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker with a car adapter. Stir in beans, green salsa, broth, and cumin. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours; cool slightly. If desired, mash beans slightly with a potato masher. Transfer chili to a storage container; cover and chill overnight. Tailgate day: Return chili to slow cooker. Stir mixture well. Cover and reheat on high-heat setting about 2 hours or until heated through, stirring occasionally. Tightly cover slow cooker and tote in an insulated carrier. Tote cilantro and, if desired, sour cream and/or red salsa in an insulated cooler with ice packs. At the tailgating site, plug slow cooker into car adapter and keep chili warm on warm-heat setting. Before serving, stir in snipped cilantro. Top each serving with cilantro leaves, sour cream, and/or red salsa. If desired, serve with corn chips. |
2 poblano chile peppers, halved and seeded* 1 green sweet pepper, halved and seeded 3 cloves garlic 1 1/2 pounds lean ground pork 1 cup chopped onion (1 large) 2 15 ounce can Great Northern beans, rinsed and drained 1 16 ounce jar mild or medium green salsa (salsa verde) 1 14 ounce can chicken broth 1 1/2 teaspoons ground cumin 1/4 cup snipped fresh cilantro Fresh cilantro leaves, sour cream, and/or red salsa (optional) Fried tortilla strips or scoop-shape corn chips (optional) |
Per serving: 430 kcal , 19 g fat (7 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 74 mg chol. , 1152 mg sodium , 37 g carb. , 9 g fiber , 4 g sugar , 27 g pro. | 22 | 2017-11-28 04:18:01 | *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and | |
115 | 357 | 2017-11-28 04:26:19 | Pork and Poblano Green Chili | For more Mexican flavor, this slow cooker pork chili calls for a jar of salsa verde in addition to broth. | The day before: In a food processor combine poblano peppers, sweet pepper, and garlic. Cover and process until finely chopped. In a large skillet cook ground pork and onion over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Add pepper mixture; cook and stir for 2 to 3 minutes or until peppers are tender. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker with a car adapter. Stir in beans, green salsa, broth, and cumin. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours; cool slightly. If desired, mash beans slightly with a potato masher. Transfer chili to a storage container; cover and chill overnight. Tailgate day: Return chili to slow cooker. Stir mixture well. Cover and reheat on high-heat setting about 2 hours or until heated through, stirring occasionally. Tightly cover slow cooker and tote in an insulated carrier. Tote cilantro and, if desired, sour cream and/or red salsa in an insulated cooler with ice packs. At the tailgating site, plug slow cooker into car adapter and keep chili warm on warm-heat setting. Before serving, stir in snipped cilantro. Top each serving with cilantro leaves, sour cream, and/or red salsa. If desired, serve with corn chips. |
2 poblano chile peppers, halved and seeded* 1 green sweet pepper, halved and seeded 3 cloves garlic 1 1/2 pounds lean ground pork 1 cup chopped onion (1 large) 2 15 ounce can Great Northern beans, rinsed and drained 1 16 ounce jar mild or medium green salsa (salsa verde) 1 14 ounce can chicken broth 1 1/2 teaspoons ground cumin 1/4 cup snipped fresh cilantro Fresh cilantro leaves, sour cream, and/or red salsa (optional) Fried tortilla strips or scoop-shape corn chips (optional) |
Per serving: 430 kcal , 19 g fat (7 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 74 mg chol. , 1152 mg sodium , 37 g carb. , 9 g fiber , 4 g sugar , 27 g pro. | 115 | 2017-11-28 04:26:19 | Must-have equipment: | 3 1/2- or 4-quart slow cooker with a car adapter |
116 | 359 | 2017-11-28 04:26:24 | Chili Verde Con Cerdo | In a 4- to 6-quart Dutch oven brown pork, one-third at a time, in hot oil. (Add more oil during cooking, if necessary). Return all meat to the pan. Meanwhile, preheat broiler. Line a 15x10-inch baking pan with foil. Place tomatillos, onion, and peppers n the prepared pan. Broil 3 to 4 inches from the heat 7 to 9 minutes or until softened and well charred, turning occasionally. Set aside to cool slightly. Transfer charred vegetables to a food processor or blender. Add cilantro, garlic, cumin, oregano, salt, and pepper. Pulse until nearly smooth, stopping and scraping down sides as necessary. Add tomatillo mixture to meat. Bring to boiling; reduce heat. Simmer, covered, 1 1/2 hours. Uncover and continue to simmer 1 1/2 hours longer or until pork is tender and sauce is thickened. Using a spoon, gently break meat into bite-size pieces. Before serving, squeeze juice from lime; stir into chili. Serve with warm tortillas, sour cream, and thinly sliced radishes. |
4 1/2 pounds boneless pork shoulder roast, trimmed and cut into 1-inch pieces 2 tablespoons vegetable oil 1 1/2 pounds tomatillos, husked or two 11-ounce cans tomatillos, rinsed and drained 2 large onions, quartered 2 fresh poblano peppers, halved and seeded* 2 fresh Anaheim peppers, halved and seeded* 1 fresh jalapeno pepper, halved, seeded if desired* 2/3 cup lightly packed cilantro leaves 4 cloves garlic, coarsely chopped 1 teaspoon ground cumin 1/2 teaspoon dried Mexican oregano or oregano, crushed 1/4 teaspoon salt 1/4 teaspoon black pepper 1 lime 8 6-inch flour tortillas, warmed** Sour cream Thinly sliced radishes |
Per serving: 639 kcal , 25 g fat (8 g sat. fat , 4 g polyunsaturated fat , 7 g monounsaturated fat ), 158 mg chol. , 699 mg sodium , 43 g carb. , 6 g fiber , 7 g sugar , 56 g pro. | 116 | 2017-11-28 04:26:24 | *Tip | Hot chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. | |
117 | 359 | 2017-11-28 04:26:24 | Chili Verde Con Cerdo | In a 4- to 6-quart Dutch oven brown pork, one-third at a time, in hot oil. (Add more oil during cooking, if necessary). Return all meat to the pan. Meanwhile, preheat broiler. Line a 15x10-inch baking pan with foil. Place tomatillos, onion, and peppers n the prepared pan. Broil 3 to 4 inches from the heat 7 to 9 minutes or until softened and well charred, turning occasionally. Set aside to cool slightly. Transfer charred vegetables to a food processor or blender. Add cilantro, garlic, cumin, oregano, salt, and pepper. Pulse until nearly smooth, stopping and scraping down sides as necessary. Add tomatillo mixture to meat. Bring to boiling; reduce heat. Simmer, covered, 1 1/2 hours. Uncover and continue to simmer 1 1/2 hours longer or until pork is tender and sauce is thickened. Using a spoon, gently break meat into bite-size pieces. Before serving, squeeze juice from lime; stir into chili. Serve with warm tortillas, sour cream, and thinly sliced radishes. |
4 1/2 pounds boneless pork shoulder roast, trimmed and cut into 1-inch pieces 2 tablespoons vegetable oil 1 1/2 pounds tomatillos, husked or two 11-ounce cans tomatillos, rinsed and drained 2 large onions, quartered 2 fresh poblano peppers, halved and seeded* 2 fresh Anaheim peppers, halved and seeded* 1 fresh jalapeno pepper, halved, seeded if desired* 2/3 cup lightly packed cilantro leaves 4 cloves garlic, coarsely chopped 1 teaspoon ground cumin 1/2 teaspoon dried Mexican oregano or oregano, crushed 1/4 teaspoon salt 1/4 teaspoon black pepper 1 lime 8 6-inch flour tortillas, warmed** Sour cream Thinly sliced radishes |
Per serving: 639 kcal , 25 g fat (8 g sat. fat , 4 g polyunsaturated fat , 7 g monounsaturated fat ), 158 mg chol. , 699 mg sodium , 43 g carb. , 6 g fiber , 7 g sugar , 56 g pro. | 117 | 2017-11-28 04:26:24 | **Tip | To warm tortillas, wrap in foil and place in a 350 degrees F oven for 10 minutes. | |
118 | 360 | 2017-11-28 04:26:26 | Low-fat Vegetarian Chili with Rice | This flavorful vegetarian chili recipe with a twist is ready for the table in just 25 minutes. Since each serving contains 20 grams of protein, this vegetarian chili will keep you satisfied for hours. | In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings. | 1 15 1/2 ounce can red kidney beans, rinsed and drained 1 15 ounce can great northern beans, rinsed and drained 1 14 1/2 ounce can low-sodium tomatoes, undrained and cut up 1 8 ounce can tomato sauce 1 cup water 3/4 cup chopped green sweet pepper 1/2 cup chopped onion 1 tablespoon chili powder 1 teaspoon sugar 1 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed 1/2 teaspoon ground cumin 1/4 teaspoon salt dash of ground red pepper 2 cloves garlic, minced 2 cups hot cooked rice |
Per serving: 377 kcal , 2 g fat (0 g sat. fat , 0 mg chol. , 365 mg sodium , 77 g carb. , 9 g fiber , 20 g pro. | 118 | 2017-11-28 04:26:26 | Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice. | |
119 | 370 | 2017-11-28 04:26:49 | Chili Verde | When you're shopping for fresh tomatillos, look for firm ones with tight-fitting, dry husks. Avoid shriveled or bruised tomatillos. | Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Cook half of the meat in hot oil until brown; remove meat from skillet. Repeat with the remaining meat. Drain off fat. Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in drained beans, tomatillos, onion, undrained chile peppers, garlic, cumin, and salt. Pour broth over mixture in cooker. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in spinach and lime juice. If desired, top each serving with sour cream and/or cilantro. |
1 1/2 pounds boneless pork shoulder roast 1 tablespoon olive oil 1 15 ounce can Great Northern or navy beans, rinsed and drained 12 ounces fresh tomatillos, husked and chopped, or two 11-ounce cans tomatillos, rinsed, drained, and coarsely chopped 1/2 cup chopped onion (1 medium) 1 4 ounce can diced green chile peppers, undrained 2 cloves garlic, minced 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 14 ounce can chicken broth 1 cup chopped fresh spinach leaves 2 teaspoons lime juice Dairy sour cream (optional) Snipped fresh cilantro (optional) |
Per serving: 300 kcal , 11 g fat (3 g sat. fat , 76 mg chol. , 606 mg sodium , 21 g carb. , 4 g fiber , 29 g pro. | 119 | 2017-11-28 04:26:49 | To use a 5- to 6-quart slow cooker: | Increase the meat to 2 pounds and brown in an extra-large skillet. Use two 15-ounce cans Great Northern beans or navy beans, 1 1/4 pounds fresh tomatillos or three 11-ounce cans tomatillos, 3/4 cup chopped onion, 3 cloves garlic, 1 teaspoon ground cumin, |
120 | 371 | 2017-11-28 04:26:52 | Game Day Chili | The bit of bittersweet chocolate in this chili is optional, but try it-it keeps the heat of the chili seasoning in check and adds richness. | Prepare Chili Seasoning Puree; set aside. In a 6-quart Dutch oven cook ground beef, onion, and celery over medium-high heat until meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Transfer meat mixture to a 5- or 6-quart slow cooker. Stir in Chili Seasoning Puree, tomatoes, broth, plums, the water, tomato paste, paprika, coriander, crushed red pepper, and cloves. Cook, covered, on low-heat setting for 6 to 7 hours (or on high-heat setting for 3 to 3-1/2 hours). Stir in chocolate if serving immediately. |
1 recipe Chili Seasoning Puree 1 1/2 pounds ground beef chuck 1 large onion, chopped 1 stalk celery, sliced 1 28 ounce can diced tomatoes, undrained 1 14 ounce can beef broth 1 1/2 cups pitted dried plums, chopped 1 1/2 cups water 1 6 ounce can tomato paste 2 tablespoons smoked paprika 2 teaspoons ground coriander 1 teaspoon crushed red pepper 1/4 teaspoon ground cloves 1 ounce bittersweet chocolate, chopped |
Per serving: 343 kcal , 14 g fat (5 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 58 mg chol. , 702 mg sodium , 38 g carb. , 7 g fiber , 21 g sugar , 20 g pro. | 120 | 2017-11-28 04:26:52 | If making ahead, cool chili slightly. Transfer to refrigerator storage containers, cover, and refrigerate up to 8 hours. Two hours before serving, transfer chili to a slow cooker. Reheat, covered, on high-heat setting for 1 to 2 hours or until heated thro | |
121 | 371 | 2017-11-28 04:26:52 | Game Day Chili | The bit of bittersweet chocolate in this chili is optional, but try it-it keeps the heat of the chili seasoning in check and adds richness. | Prepare Chili Seasoning Puree; set aside. In a 6-quart Dutch oven cook ground beef, onion, and celery over medium-high heat until meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Transfer meat mixture to a 5- or 6-quart slow cooker. Stir in Chili Seasoning Puree, tomatoes, broth, plums, the water, tomato paste, paprika, coriander, crushed red pepper, and cloves. Cook, covered, on low-heat setting for 6 to 7 hours (or on high-heat setting for 3 to 3-1/2 hours). Stir in chocolate if serving immediately. |
1 recipe Chili Seasoning Puree 1 1/2 pounds ground beef chuck 1 large onion, chopped 1 stalk celery, sliced 1 28 ounce can diced tomatoes, undrained 1 14 ounce can beef broth 1 1/2 cups pitted dried plums, chopped 1 1/2 cups water 1 6 ounce can tomato paste 2 tablespoons smoked paprika 2 teaspoons ground coriander 1 teaspoon crushed red pepper 1/4 teaspoon ground cloves 1 ounce bittersweet chocolate, chopped |
Per serving: 343 kcal , 14 g fat (5 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 58 mg chol. , 702 mg sodium , 38 g carb. , 7 g fiber , 21 g sugar , 20 g pro. | 121 | 2017-11-28 04:26:52 | For easy cleanup: | Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your chili is finished cooking, spoon the chili out of your slow cooker and dispose of the liner. Do not lift or transport the disposable liner with foo |
122 | 399 | 2017-11-28 04:28:03 | Grilled Pineapple Margarita | This spicy-hot tropical margarita gets major flavor from fresh grilled pineapple. | Grill pineapple over medium-high heat for 4 to 6 minutes, turning once. Cool. In pitcher combine jalapeno, cilantro, and 2 Tbsp. of the piloncillo. Using wooden spoon, muddle ingredients. Cut 2 slices of pineapple into wedges and set aside. Coarsely chop remaining pineapple; muddle with jalapeno mixture. Stir in pineapple juice, tequila, lime juice, and syrup. Let mixture stand 10 minutes or chill for up to 4 hours. On a small plate combine remaining piloncillo, chili powder, and kosher salt. Rub glass rims with lime wedges; dip into sugar mixture. Serve margarita in glasses with ice. Add reserved pineapple wedges. |
1 pineapple, peeled, cored, and cut into 1/2-inch-thick rings 1 jalapeno chile pepper, seeded, if desired, and sliced* 1/4 cup chopped fresh cilantro leaves and upper stems 3 tablespoons grated piloncillo (unrefined cane sugar) or packed dark brown sugar 3 cups pineapple juice, chilled 1 cup white or silver tequila 3/4 cup freshly squeezed lime juice (4 limes) 1/2 cup agave syrup or simple syrup 1 tablespoon kosher salt or coarse sea salt 1 tablespoon pequin chili powder or other Mexican chili powder Lime wedges |
Per serving: 240 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 261 mg sodium , 46 g carb. , 3 g fiber , 37 g sugar , 1 g pro. | 122 | 2017-11-28 04:28:03 | *Chile tip | Chile peppers contain oils that can irritate your skin and eyes. Wear rubber gloves when working with them. |
123 | 406 | 2017-11-28 04:28:18 | Apple Cider Punch | Try a sparkling apple cider for your next fall drink recipe. Made with apple cider, juice and sparkling white grape juice, this apple cider punch is the perfect for the whole family. For an adult punch, switch out sparkling grape juice for a chilled champagne to give your sparkling cider a kick. | In punch bowl, large pitcher, or pitchers combine apple cider, orange juice, and lemon juice. Slowly add sparkling white grape juice or sparkling wine. Serve immediately. Makes 11-1/2 cups (about 15, 6-ounce servings). | 6 cups apple cider 2 cups orange juice, cranberry-raspberry juice, or orange-mango juice 1/2 cup lemon juice 1 750 milliliter bottle sparkling white grape juice or sparkling wine | Per serving: 99 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 20 mg sodium , 25 g carb. , 0 g fiber , 21 g sugar , 0 g pro. | 123 | 2017-11-28 04:28:18 | Test Kitchen Tip: | For an adult punch, use chilled champagne in place of the sparkling grape juice. |
124 | 412 | 2017-11-28 04:28:25 | Michelada | In a 1-pint screw-top jar combine tomato juice, lime juice, Worcestershire sauce, chipotle pepper sauce, and cayenne pepper. Cover and shake well. Pour juice mixture over ice in serving cups. Slowly add beer, pouring against the sides of the cups. Garnish with lime wedges. | 1 cup tomato juice, vegetable juice, or clam-tomato juice cocktail 1/4 cup lime juice 2 tablespoons Worcestershire sauce 2 teaspoons bottled chipotle pepper sauce 1/8 teaspoon cayenne pepper Ice cubes 6 12 ounce bottles or cans Mexican beer, chilled 6 lime wedges | Per serving: 171 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 218 mg sodium , 18 g carb. , 1 g fiber , 2 g sugar , 2 g pro. | 124 | 2017-11-28 04:28:25 | Non-Alcoholic Option: | Mango-Ginger Sparklers: Pour three 11.5-ounce cans chilled mango nectar over ice cubes in serving cups. Slowly add three 12-ounce cans (4 1/2 cups) chilled ginger ale, pouring against the sides of the cups. Makes 6 servings. | |
125 | 415 | 2017-11-28 04:28:28 | Mocha-Almond Smoothies | In a small saucepan cook rutabaga and eggplant in enough boiling water to cover about 15 minutes or until very tender; drain. Rinse with cold water; drain again. Meanwhile, in a small bowl dissolve espresso powder in the 1/2 cup boiling water. Stir in brown sugar. Cover and chill. In a blender combine rutabaga mixture, espresso mixture, bananas, almond milk, yogurt, almond butter, cocoa powder, and honey. Cover and blend until smooth, stopping to scrape down sides as needed.* Pour mixture into an ice cube tray and freeze overnight until firm. Transfer smoothie cubes to a 1-gallon freezer bag; seal and freeze for up to 6 months. To serve, in a blender combine 6 smoothis cubes and 3 tablespoons milk per serving. Cover and blend until smooth. Pour into tall glasses and serve immediately. |
3/4 cup 1-inch pieces peeled rutabaga or parsnip 3/4 cup 1-inch pieces peeled eggplant 2 teaspoons instant espresso coffee powder 1/2 cup boiling water 1/4 cup packed brown sugar 2 bananas, cut up 1 cup vanilla-flavor or original almond milk, chilled 1/2 cup Greek yogurt 3 tablespoons almond butter or peanut butter 2 tablespoons unsweetened cocoa powder 2 tablespoons honey Milk | Per serving: 300 kcal , 9 g fat (2 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 5 mg chol. , 106 mg sodium , 51 g carb. , 5 g fiber , 39 g sugar , 9 g pro. | 125 | 2017-11-28 04:28:28 | * | If desired, add 3/4 cup milk to the pureed mixture. Cover and blend until smooth. Pour into tall glasses and serve immediately. (Or transfer the prepared smoothies to an airtight container; cover. Chill for up to 3 days or freeze for up to 6 months. To se | |
126 | 416 | 2017-11-28 04:28:29 | Harvest Spice Smoothies | Creamy and sweet, this protein-rich smoothie gets its warm hue from pumpkin, apricots and cozy spices. | In a blender combine tofu, pumpkin, squash, apricots, honey, and pumpkin pie spice. Cover and blend until smooth, stopping and scraping sides of blender as needed. Add ice cubes. Cover and blend until smooth. Pour into tall glasses and serve immediately. | 1 12.3 ounce package soft or firm silken-style tofu 3/4 cup canned pumpkin 3/4 cup thawed, frozen cooked winter squash 3 medium fresh apricots, pitted and cut up 1/4 cup honey 1/2 teaspoon pumpkin pie spice 3/4 - 1 cup small ice cubes | Per serving: 162 kcal , 3 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 4 mg sodium , 30 g carb. , 2 g fiber , 23 g sugar , 5 g pro. | 126 | 2017-11-28 04:28:29 | Make-Ahead Tip: | Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill for up to 3 days or freeze for up to 6 months. If frozen, thaw in the refrigerator. Stir well before serving. |
127 | 417 | 2017-11-28 04:28:32 | Bourbon Strawberry Smash | Fresh strawberries shine in this boozy summer cocktail. | In a 2-quart glass pitcher, using a muddler or a wooden spoon, mash strawberries, syrup, lemon juice, and mint leaves together. Add bourbon and club soda. Stir in ice to fill pitcher. Garnish each drink with additional mint sprigs. | 2 cups fresh strawberries, hulled and cut up 1/4 cup simple syrup* Juice of 3 lemons (9 tablespoons) 1/4 cup fresh mint leaves 18 ounce (2 1/4 cups) bourbon, such as Bulleit 2 cups club soda, chilled Crushed ice | Per serving: 262 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 20 mg sodium , 17 g carb. , 1 g fiber , 14 g sugar , 1 g pro. | 127 | 2017-11-28 04:28:32 | *Simple Syrup: | In a small saucepan heat and stir 1/3 cup sugar and 1/3 cup water until sugar dissolves. Remove from heat and cool. Cover and chill up to 2 weeks. Makes 1/2 cup. |
128 | 418 | 2018-05-06 22:06:58 | Watermelon Agua Fresca | This refreshing Mexican mocktail recipe is the perfect way to cool off on a warm day. Each serving includes almost a whole cup of blended watermelon! | Add the melon in batches to a food processor or blender and puree until smooth, stopping to scrape down the sides. Add the lime juice and sugar and process again. Pour the melon mixture into a large serving container. Add the water and desired amount of ice; mix well. Add additional ice as needed. Serve in small cocktail glasses. Garnish, if desired, with watermelon or lime wedges and/or orange peel twists. |
10 cups peeled watermelon chunks, from about 2 melons 1 cup fresh lime juice 1 cup sugar 8 cups water Ice cubes Fresh watermelon or lime wedges and/or orange peel twists* (optional) | Per serving: 108 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 2 mg sodium , 28 g carb. , 1 g fiber , 25 g sugar , 1 g pro. | 128 | 2017-11-28 04:28:35 | To make orange peel twists: | Use a vegetable peeler to remove a 4- to 5-inch strip of peel from an orange (avoid getting any of the white pith). Tie strip into a knot. |
129 | 420 | 2017-11-28 04:28:39 | Bloody Mary Mix | For mix, in a large pitcher combine the first five ingredients (through celery salt). Cover and chill until ready to serve. For each drink, pour 1/2 cup drink mix into a glass filled with ice cubes and add desired amount of vodka. If desired, sprinkle with pepper and serve with Garnish. | 1 46 ounce bottle hot-style or regular vegetable juice 1/2 cup lemon juice 1 tablespoon prepared horseradish 1 tablespoon Worcestershire sauce 1 teaspoon celery salt Ice cubes (per serving) Vodka (per serving) Black pepper (per serving) (optional) Garnish* (per serving) (optional) | Per serving: 91 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 366 mg sodium , 6 g carb. , 1 g fiber , 4 g sugar , 1 g pro. | 129 | 2017-11-28 04:28:39 | Bloody Caesar Mix: | Prepare mix as directed, except substitute 4 cups clam-tomato juice for the vegetable juice, substitute lime juice for the lemon juice, and omit horseradish. Add one 11.5-ounce can tomato juice, 2 tablespoons bottled hot pepper sauce, and 1 tablespoon bla | |
130 | 420 | 2017-11-28 04:28:39 | Bloody Mary Mix | For mix, in a large pitcher combine the first five ingredients (through celery salt). Cover and chill until ready to serve. For each drink, pour 1/2 cup drink mix into a glass filled with ice cubes and add desired amount of vodka. If desired, sprinkle with pepper and serve with Garnish. | 1 46 ounce bottle hot-style or regular vegetable juice 1/2 cup lemon juice 1 tablespoon prepared horseradish 1 tablespoon Worcestershire sauce 1 teaspoon celery salt Ice cubes (per serving) Vodka (per serving) Black pepper (per serving) (optional) Garnish* (per serving) (optional) | Per serving: 91 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 366 mg sodium , 6 g carb. , 1 g fiber , 4 g sugar , 1 g pro. | 130 | 2017-11-28 04:28:39 | *Garnish: | For each garnish, thread sweet pickles, olives, cooked bacon strips, pepperoncini salad peppers, pickled green beans, and/or cooked shrimp onto a long skewer. | |
131 | 473 | 2017-11-28 04:31:12 | Spiraled Zucchini and Crispy Potato Salad | Preheat oven to 350 degrees F. Line a baking sheet with nonstick foil. Coat foil with cooking spray; set baking sheet aside. Using a spiral vegetable slicer fitted with the chipper blade (large holes),* push the potato through the blade to make long potato spirals. Break spirals into 6- to 12-inch-long pieces and place in a large bowl. Drizzle with oil and sprinkle with salt and pepper; toss gently to coat. Transfer potato spirals to the prepared baking sheet, spreading in a single layer. Bake for 15 to 20 minutes or until tender, stirring once. Increase oven temperature to 450 degrees F. Bake for 5 to 10 minutes more or until potato spirals are golden brown and crisp. Meanwhile, using the spiral vegetable slicer fitted with the chipper blade (large holes),* push the zucchini through the blade to make long zucchini spirals. Break spirals into 6- to 12-inch-long pieces. In a serving bowl combine the zucchini spirals, tomatoes, and basil. Add Lemon-Rice Vinegar Dressing; toss gently to coat. Top with the potato spirals, tossing gently if desired. |
Nonstick cooking spray 1 large potato, peeled 1 tablespoon olive oil 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 large zucchini 1 - 1 1/2 cups halved cherry tomatoes 2 tablespoons snipped fresh basil, Italian (flat-leaf) parsley, or tarragon 1 recipe Lemon-Rice Vinegar Dressing | Per serving: 160 kcal , 11 g fat (1 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 0 mg chol. , 226 mg sodium , 15 g carb. , 2 g fiber , 4 g sugar , 2 g pro. | 131 | 2017-11-28 04:31:12 | *Tip: | No spiral slicer? No problem. Substitute 2 smaller potatoes for the large potato. Using a vegetable peeler, slice the potatoes and zucchini lengthwise into thin, wide ribbons. Cut the ribbons into about 1/4-inch-wide strips and continue as directed. | |
132 | 473 | 2017-11-28 04:31:12 | Spiraled Zucchini and Crispy Potato Salad | Preheat oven to 350 degrees F. Line a baking sheet with nonstick foil. Coat foil with cooking spray; set baking sheet aside. Using a spiral vegetable slicer fitted with the chipper blade (large holes),* push the potato through the blade to make long potato spirals. Break spirals into 6- to 12-inch-long pieces and place in a large bowl. Drizzle with oil and sprinkle with salt and pepper; toss gently to coat. Transfer potato spirals to the prepared baking sheet, spreading in a single layer. Bake for 15 to 20 minutes or until tender, stirring once. Increase oven temperature to 450 degrees F. Bake for 5 to 10 minutes more or until potato spirals are golden brown and crisp. Meanwhile, using the spiral vegetable slicer fitted with the chipper blade (large holes),* push the zucchini through the blade to make long zucchini spirals. Break spirals into 6- to 12-inch-long pieces. In a serving bowl combine the zucchini spirals, tomatoes, and basil. Add Lemon-Rice Vinegar Dressing; toss gently to coat. Top with the potato spirals, tossing gently if desired. |
Nonstick cooking spray 1 large potato, peeled 1 tablespoon olive oil 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 large zucchini 1 - 1 1/2 cups halved cherry tomatoes 2 tablespoons snipped fresh basil, Italian (flat-leaf) parsley, or tarragon 1 recipe Lemon-Rice Vinegar Dressing | Per serving: 160 kcal , 11 g fat (1 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 0 mg chol. , 226 mg sodium , 15 g carb. , 2 g fiber , 4 g sugar , 2 g pro. | 132 | 2017-11-28 04:31:12 | This salad is very flexible. Substitute yellow summer squash for the zucchini. For add-ins, consider sliced radishes, cooked and chilled peas, shaved Parmesan, and/or finely chopped broccoli. | ||
133 | 476 | 2017-11-28 04:31:19 | Apple-Infused Mashed Sweet Potatoes with Marshmallow | Mashed sweet potatoes without the mess or stress! Line your dish, then set and forget these fall-flavored slow cooker sweet potatoes. | In a 6-quart slow cooker combine sweet potatoes, celeriac, and apple cider. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Use a slotted spoon to transfer vegetables to a large bowl, reserving cooking liquid. Mash vegetables until smooth, adding cooking liquid if needed to mash. Add milk, butter, apple butter, hazelnut liqueur, and salt. Mash until light and fluffy. Top with marshmallow creme and hazelnuts before serving. |
2 pounds sweet potatoes, peeled and cut into 1-inch pieces 2 pounds celeriac, peeled and cut into 1-inch pieces 2 cups apple cider 3/4 cup milk 2 tablespoons butter, cut up 2 tablespoons apple butter 1 - 2 tablespoons hazelnut liqueur 1/2 teaspoon salt 1 cup marshmallow creme 1/2 cup chopped toasted hazelnuts | 133 | 2017-11-28 04:31:19 | For Easy Cleanup: | Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner wit | |
134 | 483 | 2017-11-28 04:31:35 | Crab Boil | Cajuns call it Crab Boil, but crawfish play a role as well, simmered with potatoes and corn on the cob. For fun and for easy cleanup, serve this the traditional way, on newspapers. | In each of 2 very large pots bring 5 quarts water, 1/2 cup purchased or homemade crab boil seasoning, and 2 teaspoons salt to boiling. Divide corn, potatoes, onions, and lemons between the 2 pots. Return to boiling. Reduce heat. Cover and simmer 10 minutes. Rinse crabs and crawfish in water. Add crabs to one pot of boiling water. Return to boiling. Reduce heat and simmer, covered, for 15 minutes. Add crawfish to the other pot. Return to boiling. Reduce heat and simmer, covered, 5 minutes. To serve, with a slotted spoon remove crabs, crawfish, corn, potatoes, and onions to a serving platter. Makes 8 servings. |
10 water 1 cup purchased crab boil seasoning 4 teaspoons salt 8 fresh ears of corn, halved 8 small potatoes, peeled and halved 4 small onions, halved 4 lemons, quartered 4 pounds live hard-shell blue crabs 4 pounds live crawfish (see Tip) | Per serving: 424 kcal , 4 g fat (1 g sat. fat , 202 mg chol. , 929 mg sodium , 41 g carb. , 6 g fiber , 56 g pro. | 134 | 2017-11-28 04:31:35 | Before cooking crawfish soak them in salted water to reduce the size of the black vein that runs down the backs of the tails. | |
135 | 485 | 2018-05-06 22:12:33 | Baked Sweet Potatoes (Camote) | Top this low-fuss baked sweet potato recipe with queso fresco, a salty Mexican cheese, and sliced peppers for a Mexican twist, then served the finished baked sweet potatoes with grilled chicken, steak, or even tacos to round out the meal. | Preheat oven to 375 degrees F. Grease a 3-quart rectangular baking dish. Arrange cubed sweet potatoes in the prepared baking dish; cover with foil. Bake for 45 minutes. Remove dish from oven; top potatoes with butter pieces. Drizzle with honey and sprinkle with canela and nutmeg. Bake, uncovered, for 10 minutes more. Toss gently before serving. If desired, garnish with sliced chile peppers, queso fresco, and/or kosher salt. |
4 large sweet potatoes (2 to 2-1/2 pounds total), peeled and cut into 1-inch cubes 1/4 cup butter, cut into small pieces 1/4 cup honey 1/4 teaspoon ground canela (Mexican cinnamon) or cinnamon 1/8 teaspoon freshly grated nutmeg Sliced fresh jalapeno chile peppers,* crumbled queso fresco, and/or kosher salt | Per serving: 241 kcal , 8 g fat (5 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 20 mg chol. , 151 mg sodium , 42 g carb. , 5 g fiber , 18 g sugar , 3 g pro. | 57 | 2017-11-28 04:21:17 | * | Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and |
136 | 489 | 2017-11-28 04:31:46 | Sour Cream and Corn Mashers | These mashed potatoes pack a flavor punch. With corn, onions, garlic, sour cream, and corn flakes, your family will beg for seconds. | Preheat oven to 450 degrees F. In a large saucepan cook potatoes in lightly salted boiling water, covered, for 15 minutes or until fork tender. Drain; return to saucepan. Meanwhile, in a large skillet heat oil over medium heat. Add corn, green onions, and garlic. Cook and stir until vegetables are tender, about 5 minutes. Using a potato masher, mash potatoes. Stir in sour cream, 2 Tbsp. butter, salt, and pepper until combined. Stir in vegetable mixture. Transfer mixture to a 1 1/2-quart baking dish. Top with corn flakes and sprinkle with paprika. Drizzle over melted butter. Bake for 5 minutes or until lightly browned. |
2 pounds russet potatoes, peeled and chopped 1 teaspoon olive oil 1 cup fresh or frozen corn kernels 6 green onions, cut into 1-inch pieces 1 clove garlic, minced 1/2 cup sour cream 2 tablespoons butter 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cups corn flakes, crushed 1 teaspoon smoked paprika 3 tablespoons butter, melted | Per serving: 163 kcal , 8 g fat (5 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 20 mg chol. , 205 mg sodium , 21 g carb. , 2 g fiber , 2 g sugar , 3 g pro. | 136 | 2017-11-28 04:31:46 | Make Ahead: | Prepare as above, except spoon potato-vegetable mixture into an airtight storage container; cover and chill up to 24 hours. To serve, transfer mixture to a large saucepan; heat through. Transfer mixture to the baking dish and continue as above. |
137 | 498 | 2017-11-28 04:32:14 | Pink Peppercorn-Viola Shortbread | Flour, sugar, and butter are all you need to bake up a classic shortbread recipe. Add color and complementary flavors with crushed pink peppercorns and edible violas. | Preheat oven to 325 degrees F. In a large bowl combine flour and sugar. Use a pastry blender to cut in butter until mixture resembles fine crumbs. Stir in chopped violas and peppercorns. Knead mixture until it forms a smooth ball. (Mixture will be crumbly at first.) Pat dough to a 1/4-inch thickness. Cut with 1- to 2-inch round cutters. Arrange 2 inches apart on an ungreased cookie sheet. If desired, brush shortbread with milk, add whole violas, and brush with milk. Bake 15 minutes or until bottoms start to brown. Cool on a wire rack. Store in an airtight container in the refrigerator for up to 1 week or freezer up to 3 months. |
1 3/4 cups all-purpose flour 1/4 cup granulated sugar 3/4 cup butter 1/3 cup violas, chopped 1 tablespoon pink peppercorns, crushed Milk (optional) Whole violas (optional) | Per serving: 111 kcal , 7 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 18 mg chol. , 56 mg sodium , 11 g carb. , 0 g fiber , 3 g sugar , 1 g pro. | 137 | 2017-11-28 04:32:14 | Store in an airtight container in the refrigerator for up to 1 week, or freeze up to 3 months. | |
138 | 499 | 2017-11-28 04:32:15 | Bread & Butter Pudding with Salted Caramel Whiskey Butter Sauce | The sauce for this pudding is addictive. Pour any extra over ice cream to make an Irish sundae! | In a medium mixing bowl, combine the raisins and whiskey; let soak for 1 hour. Butter a 2-quart rectangular baking dish; set aside. In a large bowl whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla. Generously spread one side of each slice of bread with the 3/4 cup butter. Cut the slices in half diagonally and arrange the bread in the bottom of the prepared baking dish, overlapping the slices. Drain the raisins, reserving the whiskey. Sprinkle raisins over the bread, tucking some between the bread slices. Pour the custard over the bread; cover with foil and let it soak in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Place the baking dish in a large roasting pan. Add enough hot water to come halfway up the sides of the dish. Bake for 45 minutes or until the pudding is set and the top is golden (there will be a layer of melted butter over the pudding). Carefully remove the baking dish from the water bath and let cool slightly on a wire rack (the butter will soak back into the bread as it cools). Meanwhile, for sauce, melt the butter in a 2-quart saucepan over medium heat. Whisk in the sugar, salt, cream, and 3 tablespoons of the reserved whiskey. Bring to boiling; reduce the heat, and simmer, uncovered, for 10 to 15 minutes or until the sauce thickens slightly, stirring frequently. Serve pudding warm with the sauce spooned over the top. |
2/3 cup raisins 1/2 cup Irish whiskey 5 eggs 2 cups whipping cream 1 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon vanilla 8 1-inch slices firm white bread (about 10 ounces) (crusts left on) 3/4 cup unsalted butter, at room temperature Salted Caramel Whiskey Butter Sauce 1/4 cup unsalted butter, cubed 1/2 cup sugar 1/2 teaspoon sea salt 1 1/4 cups whipping cream |
Per serving: 585 kcal , 42 g fat (25 g sat. fat , 2 g polyunsaturated fat , 12 g monounsaturated fat ), 207 mg chol. , 242 mg sodium , 43 g carb. , 1 g fiber , 33 g sugar , 6 g pro. | 138 | 2017-11-28 04:32:15 | Chocolate Bread Pudding | Omit raisins, whiskey, and steps 1 and 4. Use 4 ounces semisweet and/or milk chocolate, chopped (1 cup) in place of raisins. Serve with Ganache: In a medium saucepan bring 1 cup whipping cream just to boiling over medium heat. Remove from heat. Add 12 oun |
139 | 500 | 2017-11-28 04:32:18 | Lime Lights | Enjoy tasty lime cookies without the guilt! At just over 100 calories, these cookie thins are the perfect light cookies when you're craving something sweet. Top with lime frosting for extra tang. | Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until combined, scraping sides of bowl occasionally. Beat in the 2 teaspoons lime peel, the lime juice, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the macadamia nuts. Divide dough in half. On a lightly floured surface, roll one portion of dough at a time to 1/4 inch thick. Using a 2-inch cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 11 to 12 minutes or until edges are light brown. Transfer to a wire rack; cool. Spread or drizzle cookies with Lime-Cream Cheese Icing. If desired, sprinkle with lime peel. |
1 cup butter, softened 1/2 cup granulated sugar 2 teaspoons finely shredded lime peel 1/4 cup lime juice 1 teaspoon vanilla 2 1/4 cups all-purpose flour 3/4 cup finely chopped macadamia nuts 1 recipe Lime-Cream Cheese Icing Finely shredded lime peel (optional) | Per serving: 109 kcal , 7 g fat (3 g sat. fat , 0 g polyunsaturated fat , 3 g monounsaturated fat ), 14 mg chol. , 46 mg sodium , 11 g carb. , 0 g fiber , 5 g sugar , 1 g pro. | 139 | 2017-11-28 04:32:18 | To Store: | Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze unfrosted cookies for up to 3 months. To serve, thaw cookies, if frozen. Ice as directed. |
140 | 506 | 2017-11-28 04:32:24 | Rhubarb Chess Pie | Chess pie, a classic Southern custard dessert, only gets sweeter with the addition of sliced fresh rhubarb. Don't forget to add a healthy scoop of ice cream or whipped cream on top! | Preheat oven to 375 degrees F. Prepare Pastry for Single Crust Pie. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until set and dry. Meanwhile, arrange rhubarb in a single layer in a shallow baking pan. Bake alongside the pastry for 10 minutes or until rhubarb is tender. Remove from oven; cool. Sprinkle rhubarb with 1/4 cup of the granulated sugar. Toss to coat. Place the rhubarb mixture in the bottom of the pre-baked pastry. Set aside. In a large bowl whisk together eggs, remaining 1 cup granulated sugar, cream, butter, lemon juice, cornstarch, cornmeal, vanilla, and salt. Pour filling over the rhubarb in pastry. Bake for 40 to 45 minutes or until center is just set, covering loosely with foil the last 10 minutes of baking, if necessary to prevent overbrowning. Cool on a wire rack for 2 hours. Cover and chill up to 24 hours. Serve with vanilla ice cream. |
Pastry for Single Crust Pie 2 cups 1-inch pieces fresh rhubarb 1 1/4 cups granulated sugar 4 eggs, lightly beaten 1/2 cup whipping cream 1/4 cup butter, melted 1/4 cup lemon juice 1 tablespoon cornstarch 1 tablespoon cornmeal 1 teaspoon vanilla 1/4 teaspoon salt Vanilla ice cream | Per serving: 600 kcal , 35 g fat (19 g sat. fat , 3 g polyunsaturated fat , 11 g monounsaturated fat ), 193 mg chol. , 396 mg sodium , 65 g carb. , 1 g fiber , 43 g sugar , 8 g pro. | 140 | 2017-11-28 04:32:24 | Frozen rhubarb: | Substitute 2 cups frozen cut rhubarb (8 ounces), thawed, for the fresh rhubarb. Prepare as above. |
141 | 507 | 2017-11-28 04:32:28 | Sweet Potato Pecan Bars | Shortcut this bar recipe by using canned mashed sweet potatoes. Pecans add a crunchy topper for delightful texture contrast in this dessert recipe. | In a medium mixing bowl combine butter and the 1/4 cup sugar. Stir in graham cracker crumbs and the 3 tablespoons pecans until well-combined. Press onto bottom of a lightly greased 13x9x2-inch baking pan. Bake in a 350 degree F oven about 12 minutes or until lightly browned. Cool slightly (5 minutes) while preparing filling. For filling, in a large bowl stir together beaten eggs, mashed sweet potatoes, and sour cream. Stir in the 1/2 cup sugar, the flour, ginger, nutmeg, cloves, and cinnamon until smooth. Stir in milk. Pour sweet potato mixture over prebaked crust, spreading evenly. Bake in a 350 degree F oven about 25 minutes or until a knife inserted in center comes out clean. Immediately sprinkle with remaining chopped nuts; press lightly into filling. Cool completely. Cut into bars about 2x1-1/2-inches. Cover and store in refrigerator up to 24 hours. Makes 36 bars. |
1/3 cup butter or margarine, softened 1/4 cup sugar 1 1/4 cups graham cracker crumbs 3 tablespoons finely chopped toasted pecans 2 eggs, beaten 2 cups mashed sweet potatoes* 1/2 cup dairy sour cream 1/2 cup sugar 1 tablespoon all-purpose flour 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 2/3 cup milk 1 cup chopped toasted pecans |
Per serving: 102 kcal , 6 g fat (2 g sat. fat , 18 mg chol. , 44 mg sodium , 12 g carb. , 1 g fiber , 1 g pro. | 141 | 2017-11-28 04:32:28 | * | Use canned or left-over cooked mashed sweet potatoes. |
142 | 509 | 2017-11-28 04:32:32 | Pressnitz (Walnut Crescents) | In a large bowl combine butter, ricotta cheese, and salt. Beat with an electric mixer on medium to high speed about 30 seconds or until smooth. Stir in flour with a wooden spoon. Shape dough into a ball. Wrap in plastic wrap. Chill for 1 hour. Preheat oven to 375 degrees F. Lightly grease cookie sheets. On a lightly floured surface, roll dough to 1/2 inch thickness. Fold in half; roll to a 15x12-inch rectangle, about 1/8 inch thick. Cut into 3-inch squares. In a small bowl combine walnuts, sugar, orange marmalade, orange peel, and cinnamon. Place a slightly rounded teaspoon of the walnut mixture on each dough square. Fold one corner of each dough square over the filling; roll to the opposite corner and press to seal. If necessary, brush underside of each dough point with water before pressing to seal. Shape into crescents. Place crescents on prepared cookie sheets. In a small bowl beat together egg and the water. Brush egg mixture over crescents. Bake for 18 to 20 minutes or until golden brown. Transfer to a wire rack; cool. |
1/2 cup butter, softened 1/2 cup ricotta cheese 1/4 teaspoon salt 1 1/2 cups all-purpose flour 1/2 cup chopped walnuts, toasted 1/3 cup sugar 2 tablespoons orange marmalade 1/2 teaspoon finely shredded orange peel 1/4 teaspoon ground cinnamon 1 egg 1 tablespoon water | Per serving: 126 kcal , 8 g fat (4 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 25 mg chol. , 80 mg sodium , 12 g carb. , 0 g fiber , 5 g sugar , 2 g pro. | 142 | 2017-11-28 04:32:32 | Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. | ||
143 | 511 | 2017-11-28 04:32:34 | Classic Gingerbread Cutouts | Fill your kitchen with scents of traditional Christmas baking while making these spiced cutout cookies. | In a medium bowl stir together flours, cinnamon, ginger, soda, nutmeg, salt, and cloves. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until fluffy. Beat in egg until mixture is light. On low speed, beat in molasses and lemon juice. Beat in as much of the flour mixture as you can. By hand, stir in remaining flour mixture. Divide dough in half. Cover and chill at least 3 hours or until easy to handle. On a lightly floured surface, roll half of dough at a time to 1/8-inch thickness. Using 2-1/2-inch cookie cutters, cut into desired shapes. Place 1 inch apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Icing: In a medium mixing bowl combine powdered sugar, meringue powder, and cream of tartar. Add the cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.) When not using, keep icing tightly covered to prevent drying. Decorate cookies with icing. If desired, tint part of the icing with paste food coloring and add details to the cookies. Makes about 90, 2-1/2-inch cookies. |
2 1/2 cups all-purpose flour 1 cup whole wheat flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger 3/4 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 teaspoon ground cloves 1 cup butter, softened 1 cup sugar 1 egg 1/2 cup molasses 2 tablespoons lemon juice Icing: 2 cups sifted powdered sugar 4 teaspoons meringue powder 1/4 teaspoon cream of tartar 3 tablespoons cold water Paste food coloring |
Per serving: 58 kcal , 2 g fat (1 g sat. fat , 8 mg chol. , 41 mg sodium , 9 g carb. , 0 g fiber , 1 g pro. | 21 | 2017-11-28 04:17:59 | One brand of meringue powder is Wilton. Look for the powder at kitchen, cake-decorating, and crafts shops. | |
144 | 514 | 2018-05-06 22:14:28 | Sweet Ricotta and Strawberry Parfaits | Ricotta, a versatile Italian cheese, mimics cheesecake in these delicious dessert parfaits. | In a medium bowl combine strawberries, sugar, and the 1 tablespoon snipped mint; gently stir to combine. Let stand about 10 minutes or until berries soften and start to release their juices. In another medium bowl combine ricotta, agave nectar, vanilla, and lemon peel. Beat with an electric mixer on medium speed for 2 minutes. To assemble, scoop 1 tablespoon of the ricotta mixture into each of six parfait glasses. Top ricotta mixture in each glass with a large spoonful of the strawberry mixture. Repeat layers with the remaining ricotta mixture and strawberry mixture. Garnish with additional fresh mint. Serve immediately or cover and chill for up to 4 hours. |
1 pound fresh strawberries, trimmed and halved or quartered 1 teaspoon sugar 1 tablespoon snipped fresh mint 1 15 ounce carton part-skim ricotta cheese 3 tablespoons light agave nectar 1/2 teaspoon vanilla 1/4 teaspoon finely shredded lemon peel Fresh mint | Per serving: 157 kcal , 6 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 22 mg chol. , 90 mg sodium , 18 g carb. , 2 g fiber , 13 g sugar , 9 g pro. | 144 | 2017-11-28 04:32:37 | Icon: gluten free, vegetarian | |
145 | 514 | 2018-05-06 22:14:28 | Sweet Ricotta and Strawberry Parfaits | Ricotta, a versatile Italian cheese, mimics cheesecake in these delicious dessert parfaits. | In a medium bowl combine strawberries, sugar, and the 1 tablespoon snipped mint; gently stir to combine. Let stand about 10 minutes or until berries soften and start to release their juices. In another medium bowl combine ricotta, agave nectar, vanilla, and lemon peel. Beat with an electric mixer on medium speed for 2 minutes. To assemble, scoop 1 tablespoon of the ricotta mixture into each of six parfait glasses. Top ricotta mixture in each glass with a large spoonful of the strawberry mixture. Repeat layers with the remaining ricotta mixture and strawberry mixture. Garnish with additional fresh mint. Serve immediately or cover and chill for up to 4 hours. |
1 pound fresh strawberries, trimmed and halved or quartered 1 teaspoon sugar 1 tablespoon snipped fresh mint 1 15 ounce carton part-skim ricotta cheese 3 tablespoons light agave nectar 1/2 teaspoon vanilla 1/4 teaspoon finely shredded lemon peel Fresh mint | Per serving: 157 kcal , 6 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 22 mg chol. , 90 mg sodium , 18 g carb. , 2 g fiber , 13 g sugar , 9 g pro. | 145 | 2017-11-28 04:32:37 | Any ripe berries will work in this simple and delicious dessert. | |
146 | 515 | 2017-11-28 04:32:38 | Strawberry, Mango & Rose Pavlova | A scattering of edible rose petals makes this pavlova extra-special. | Allow egg whites to stand at room temperature 30 minutes (this helps create more volume). Meanwhile, line a baking sheet with parchment. Draw a 9-inch circle on the paper. Invert paper so circle is on reverse side. Preheat oven to 250 degrees F. For meringue, in the bowl of a stand mixer fitted with the whisk attachment* beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Add the 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form and meringue is no longer gritty (18 to 20 minutes), scraping down bowl as needed. Beat in lemon juice and rose water. Using a rubber spatula, gently fold in cornstarch. Spread meringue over circle on parchment, building up edges slightly to form a shell. Bake 1 1/2 hours (do not open door). Turn off oven; let dry in oven with door closed 1 hour. Remove; cool completely on sheet on wire rack. In a large bowl toss mango and berries with the 2 Tbsp. sugar. Let stand 20 minutes. Meanwhile, in a large mixing bowl beat cream and mascarpone with an electric mixer on medium speed until soft peaks form. Place meringue shell on a large platter. Spread cream mixture into meringue shell. Spoon fruit mixture on top. Serve immediately. |
6 egg whites 1/8 teaspoon cream of tartar pinch salt 1 1/2 cups sugar 1 teaspoon lemon juice 1/4 teaspoon rose water or 1/2 tsp. vanilla 2 1/2 teaspoons cornstarch 4 cups sliced mango and strawberries 2 tablespoons sugar 1 1/2 cups whipping cream 1/2 cup mascarpone cheese Edible pink rose petals | Per serving: 284 kcal , 15 g fat (9 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 54 mg chol. , 55 mg sodium , 34 g carb. , 2 g fiber , 32 g sugar , 3 g pro. | 146 | 2017-11-28 04:32:38 | Tray Bake: | Prepare meringue as above, except use 1/2 tsp. vanilla in place of the rose water. Spread into a 12x6-inch rectangle on the parchment paper-lined baking sheet, using a spoon to make swooping indentations. Bake as directed. Top as above, except use whole b |
147 | 515 | 2017-11-28 04:32:38 | Strawberry, Mango & Rose Pavlova | A scattering of edible rose petals makes this pavlova extra-special. | Allow egg whites to stand at room temperature 30 minutes (this helps create more volume). Meanwhile, line a baking sheet with parchment. Draw a 9-inch circle on the paper. Invert paper so circle is on reverse side. Preheat oven to 250 degrees F. For meringue, in the bowl of a stand mixer fitted with the whisk attachment* beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Add the 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form and meringue is no longer gritty (18 to 20 minutes), scraping down bowl as needed. Beat in lemon juice and rose water. Using a rubber spatula, gently fold in cornstarch. Spread meringue over circle on parchment, building up edges slightly to form a shell. Bake 1 1/2 hours (do not open door). Turn off oven; let dry in oven with door closed 1 hour. Remove; cool completely on sheet on wire rack. In a large bowl toss mango and berries with the 2 Tbsp. sugar. Let stand 20 minutes. Meanwhile, in a large mixing bowl beat cream and mascarpone with an electric mixer on medium speed until soft peaks form. Place meringue shell on a large platter. Spread cream mixture into meringue shell. Spoon fruit mixture on top. Serve immediately. |
6 egg whites 1/8 teaspoon cream of tartar pinch salt 1 1/2 cups sugar 1 teaspoon lemon juice 1/4 teaspoon rose water or 1/2 tsp. vanilla 2 1/2 teaspoons cornstarch 4 cups sliced mango and strawberries 2 tablespoons sugar 1 1/2 cups whipping cream 1/2 cup mascarpone cheese Edible pink rose petals | Per serving: 284 kcal , 15 g fat (9 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 54 mg chol. , 55 mg sodium , 34 g carb. , 2 g fiber , 32 g sugar , 3 g pro. | 147 | 2017-11-28 04:32:38 | Mini Pavlovas: | Prepare meringue as above, except use 1/2 tsp. vanilla in place of the rose water. Spoon meringue mixture into 35 mounds (about 3 tablespoons each) onto 2 very large parchment paper-lined baking sheets, spacing them 2 inches apart. Using the back of a spo |
148 | 515 | 2017-11-28 04:32:38 | Strawberry, Mango & Rose Pavlova | A scattering of edible rose petals makes this pavlova extra-special. | Allow egg whites to stand at room temperature 30 minutes (this helps create more volume). Meanwhile, line a baking sheet with parchment. Draw a 9-inch circle on the paper. Invert paper so circle is on reverse side. Preheat oven to 250 degrees F. For meringue, in the bowl of a stand mixer fitted with the whisk attachment* beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Add the 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form and meringue is no longer gritty (18 to 20 minutes), scraping down bowl as needed. Beat in lemon juice and rose water. Using a rubber spatula, gently fold in cornstarch. Spread meringue over circle on parchment, building up edges slightly to form a shell. Bake 1 1/2 hours (do not open door). Turn off oven; let dry in oven with door closed 1 hour. Remove; cool completely on sheet on wire rack. In a large bowl toss mango and berries with the 2 Tbsp. sugar. Let stand 20 minutes. Meanwhile, in a large mixing bowl beat cream and mascarpone with an electric mixer on medium speed until soft peaks form. Place meringue shell on a large platter. Spread cream mixture into meringue shell. Spoon fruit mixture on top. Serve immediately. |
6 egg whites 1/8 teaspoon cream of tartar pinch salt 1 1/2 cups sugar 1 teaspoon lemon juice 1/4 teaspoon rose water or 1/2 tsp. vanilla 2 1/2 teaspoons cornstarch 4 cups sliced mango and strawberries 2 tablespoons sugar 1 1/2 cups whipping cream 1/2 cup mascarpone cheese Edible pink rose petals | Per serving: 284 kcal , 15 g fat (9 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 54 mg chol. , 55 mg sodium , 34 g carb. , 2 g fiber , 32 g sugar , 3 g pro. | 148 | 2017-11-28 04:32:38 | Store unfilled pavlovas in an airtight container at room temperature for up to 24 hours. | |
149 | 515 | 2017-11-28 04:32:38 | Strawberry, Mango & Rose Pavlova | A scattering of edible rose petals makes this pavlova extra-special. | Allow egg whites to stand at room temperature 30 minutes (this helps create more volume). Meanwhile, line a baking sheet with parchment. Draw a 9-inch circle on the paper. Invert paper so circle is on reverse side. Preheat oven to 250 degrees F. For meringue, in the bowl of a stand mixer fitted with the whisk attachment* beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Add the 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form and meringue is no longer gritty (18 to 20 minutes), scraping down bowl as needed. Beat in lemon juice and rose water. Using a rubber spatula, gently fold in cornstarch. Spread meringue over circle on parchment, building up edges slightly to form a shell. Bake 1 1/2 hours (do not open door). Turn off oven; let dry in oven with door closed 1 hour. Remove; cool completely on sheet on wire rack. In a large bowl toss mango and berries with the 2 Tbsp. sugar. Let stand 20 minutes. Meanwhile, in a large mixing bowl beat cream and mascarpone with an electric mixer on medium speed until soft peaks form. Place meringue shell on a large platter. Spread cream mixture into meringue shell. Spoon fruit mixture on top. Serve immediately. |
6 egg whites 1/8 teaspoon cream of tartar pinch salt 1 1/2 cups sugar 1 teaspoon lemon juice 1/4 teaspoon rose water or 1/2 tsp. vanilla 2 1/2 teaspoons cornstarch 4 cups sliced mango and strawberries 2 tablespoons sugar 1 1/2 cups whipping cream 1/2 cup mascarpone cheese Edible pink rose petals | Per serving: 284 kcal , 15 g fat (9 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 54 mg chol. , 55 mg sodium , 34 g carb. , 2 g fiber , 32 g sugar , 3 g pro. | 149 | 2017-11-28 04:32:38 | * | You can also use a hand mixer. Note the total beating time might be a little longer and the total volume a little less than with a stand mixer. |
150 | 529 | 2017-11-28 04:33:11 | Crab Quiche | A prepared pie shell makes this quick crab quiche easy for busy weeknights or a simple brunch. | Prepare Baked Pastry Shell as directed; set aside. In a small skillet, cook onion in hot butter until tender. Remove from heat. In a medium bowl, beat eggs slightly with a fork. Stir in crabmeat, half-and-half, vermouth (if using), tomato paste, salt, and pepper. Stir in onion mixture. Pour egg mixture into pastry shell. Sprinkle with shredded cheese. Bake the quiche in a 375 degree F oven about 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Cut into wedges to serve. Makes 8 main-dish servings. |
1 Baked Pastry Shell (see recipe below) 3 tablespoons finely chopped green onion 1 tablespoon butter or margarine 3 eggs 1/2 pound cooked crabmeat (2 cups) or one 6- to 8-oz. package flake-style imitation crabmeat 1 cup half-and-half, light cream, or milk 3 tablespoons dry vermouth (optional) 1 tablespoon tomato paste 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup shredded Swiss cheese (2 oz.) |
Per serving: 279 kcal , 18 g fat (7 g sat. fat , 130 mg chol. , 498 mg sodium , 16 g carb. , 1 g fiber , 13 g pro. | 150 | 2017-11-28 04:33:11 | Test Kitchen Tip: | You may want to cut the salt in the quiche filling to 1/2 teaspoon if using the imitation crabmeat (which is high in sodium). |
151 | 530 | 2017-11-28 04:33:16 | Bacon-Asparagus Strata | When you're looking for a make-ahead breakfast recipe, you can't beat a strata--a casserole recipe that can usually be made up to 24 hours in advance. Here, fresh vegetables and bacon combine with luscious Swiss cheese for a rich and easy egg breakfast your family will love. | Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a medium bowl combine bacon, asparagus, and red peppers. Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese. In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill 2 hours. Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving. |
Nonstick cooking spray 8 strips bacon, crisp-cooked, drained, and chopped 1 9 ounce package frozen cut asparagus, thawed and well-drained 3/4 cup bottled roasted red sweet peppers, drained and chopped 12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups) 3 cups shredded Swiss cheese (12 ounces) 8 eggs 3 cups milk 1 1/2 teaspoons dry mustard or 3 tablespoons Dijon-style mustard 1/2 teaspoon salt 1/4 teaspoon cayenne pepper |
Per serving: 365 kcal , 22 g fat (10 g sat. fat , 197 mg chol. , 965 mg sodium , 19 g carb. , 1 g fiber , 21 g pro. | 151 | 2017-11-28 04:33:16 | Pork, Pepper & Mushroom Strata: | Prepare as directed, except replace bacon with 1 pound uncooked bulk pork or Italian sausage and replace asparagus with 2 cups sliced fresh mushrooms. Cook sausage and mushrooms in a large skillet until sausage is brown; drain off fat. Stir red peppers in |
152 | 530 | 2017-11-28 04:33:16 | Bacon-Asparagus Strata | When you're looking for a make-ahead breakfast recipe, you can't beat a strata--a casserole recipe that can usually be made up to 24 hours in advance. Here, fresh vegetables and bacon combine with luscious Swiss cheese for a rich and easy egg breakfast your family will love. | Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a medium bowl combine bacon, asparagus, and red peppers. Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese. In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill 2 hours. Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving. |
Nonstick cooking spray 8 strips bacon, crisp-cooked, drained, and chopped 1 9 ounce package frozen cut asparagus, thawed and well-drained 3/4 cup bottled roasted red sweet peppers, drained and chopped 12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups) 3 cups shredded Swiss cheese (12 ounces) 8 eggs 3 cups milk 1 1/2 teaspoons dry mustard or 3 tablespoons Dijon-style mustard 1/2 teaspoon salt 1/4 teaspoon cayenne pepper |
Per serving: 365 kcal , 22 g fat (10 g sat. fat , 197 mg chol. , 965 mg sodium , 19 g carb. , 1 g fiber , 21 g pro. | 152 | 2017-11-28 04:33:16 | Make-Ahead Tip | To make ahead, prepare as directed. Cover dish with plastic wrap and chill up to 24 hours. To serve, preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes.. Let stand for 10 minutes. |
153 | 531 | 2017-11-28 04:33:21 | Farmer's Casserole | This hearty meat, potato, cheese, and egg casserole can be served at just about any meal. Try it for breakfast, brunch, or lunch, or even as an easy dinner recipe. Just alter your side dishes accordingly. | Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings. |
Nonstick cooking spray 3 cups frozen shredded hash brown potatoes 3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces) 1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon 1/4 cup sliced green onions (2) 4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed 1 1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk 1/8 teaspoon salt 1/8 teaspoon black pepper |
Per serving: 265 kcal , 12 g fat (6 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 175 mg chol. , 590 mg sodium , 23 g carb. , 2 g fiber , 3 g sugar , 17 g pro. | 153 | 2017-11-28 04:33:21 | Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. | |
154 | 531 | 2017-11-28 04:33:21 | Farmer's Casserole | This hearty meat, potato, cheese, and egg casserole can be served at just about any meal. Try it for breakfast, brunch, or lunch, or even as an easy dinner recipe. Just alter your side dishes accordingly. | Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings. |
Nonstick cooking spray 3 cups frozen shredded hash brown potatoes 3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces) 1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon 1/4 cup sliced green onions (2) 4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed 1 1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk 1/8 teaspoon salt 1/8 teaspoon black pepper |
Per serving: 265 kcal , 12 g fat (6 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 175 mg chol. , 590 mg sodium , 23 g carb. , 2 g fiber , 3 g sugar , 17 g pro. | 154 | 2017-11-28 04:33:21 | Farmers Casserole for 12: | Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings. |
155 | 532 | 2017-11-28 04:33:25 | Gumbo Potpie | Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; set aside. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay pastry sheet on a lightly floured surface. Cut pastry sheet into 2- to 2-1/2-inch squares. Place on prepared baking sheet. Sprinkle top of pastry evenly with Cajun seasoning. Bake for 10 minutes. Meanwhile, in a very large skillet, cook sweet pepper, onion, celery, and garlic in hot oil over medium heat about 4 minutes or until vegetables are tender. Stir in sausage, tomatoes, soup, okra, tomato paste, salt, and cayenne pepper; heat until bubbly. Add shrimp and return to boiling. Transfer shrimp mixture to a 3-quart rectangular baking dish. Bake, uncovered, for 15 minutes. Place puff pastry squares on top of the gumbo mixture. Bake about 10 minutes more or until golden brown and edges are bubbly. |
1 pound fresh or frozen peeled, deveined small shrimp 1/2 17.3 ounce package frozen puff pastry sheets (1 sheet), thawed 1/2 teaspoon Cajun seasoning 1 cup chopped green sweet pepper (1 large) 1 cup chopped onion (1 large) 1/2 cup sliced celery (1 stalk) 2 cloves garlic, minced 1 tablespoon vegetable oil 14 - 16 ounces cooked smoked sausage links,* halved lengthwise and sliced 1 14 1/2 ounce can diced tomatoes, drained 1 10 3/4 ounce can condensed cream of chicken soup 1 9 ounce package frozen cut okra, thawed 2 tablespoons tomato paste 1/2 teaspoon salt 1/4 teaspoon cayenne pepper |
Per serving: 377 kcal , 25 g fat (7 g sat. fat , 4 g polyunsaturated fat , 11 g monounsaturated fat ), 95 mg chol. , 938 mg sodium , 21 g carb. , 2 g fiber , 4 g sugar , 18 g pro. | 155 | 2017-11-28 04:33:25 | * | Use andouille sausage for spicier gumbo or kielbasa for more mild gumbo. | |
156 | 532 | 2017-11-28 04:33:25 | Gumbo Potpie | Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; set aside. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay pastry sheet on a lightly floured surface. Cut pastry sheet into 2- to 2-1/2-inch squares. Place on prepared baking sheet. Sprinkle top of pastry evenly with Cajun seasoning. Bake for 10 minutes. Meanwhile, in a very large skillet, cook sweet pepper, onion, celery, and garlic in hot oil over medium heat about 4 minutes or until vegetables are tender. Stir in sausage, tomatoes, soup, okra, tomato paste, salt, and cayenne pepper; heat until bubbly. Add shrimp and return to boiling. Transfer shrimp mixture to a 3-quart rectangular baking dish. Bake, uncovered, for 15 minutes. Place puff pastry squares on top of the gumbo mixture. Bake about 10 minutes more or until golden brown and edges are bubbly. |
1 pound fresh or frozen peeled, deveined small shrimp 1/2 17.3 ounce package frozen puff pastry sheets (1 sheet), thawed 1/2 teaspoon Cajun seasoning 1 cup chopped green sweet pepper (1 large) 1 cup chopped onion (1 large) 1/2 cup sliced celery (1 stalk) 2 cloves garlic, minced 1 tablespoon vegetable oil 14 - 16 ounces cooked smoked sausage links,* halved lengthwise and sliced 1 14 1/2 ounce can diced tomatoes, drained 1 10 3/4 ounce can condensed cream of chicken soup 1 9 ounce package frozen cut okra, thawed 2 tablespoons tomato paste 1/2 teaspoon salt 1/4 teaspoon cayenne pepper |
Per serving: 377 kcal , 25 g fat (7 g sat. fat , 4 g polyunsaturated fat , 11 g monounsaturated fat ), 95 mg chol. , 938 mg sodium , 21 g carb. , 2 g fiber , 4 g sugar , 18 g pro. | 156 | 2017-11-28 04:33:25 | Lighten Up: | For a lighter recipe, use reduced-fat soup. | |
157 | 534 | 2017-11-28 04:33:28 | Ham-Asparagus and Cheese Strata | To cut down on brunch stress, prepare this easy strata recipe the night before, then bake in the morning. Serve with fresh fruit--and a batch of mimosas, if you like. | Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green. In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread. In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover with plastic wrap, then chill for two hours. Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes. Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings. |
8 ounces asparagus spears, trimmed and cut into 2-inch pieces 5 cups French bread cubes 2 cups shredded Gruyere or white cheddar cheese, (8 oz.) 1/2 cup chopped onion 1/4 cup chopped chives or green onions 8 ounces cooked ham, diced 10 eggs 1 1/2 cups milk | Per serving: 454 kcal , 26 g fat (12 g sat. fat , 2 g polyunsaturated fat , 9 g monounsaturated fat ), 421 mg chol. , 936 mg sodium , 22 g carb. , 2 g fiber , 6 g sugar , 34 g pro. | 157 | 2017-11-28 04:33:28 | Make-Ahead Tip | Prepare as directed. Cover; refrigerate up to 12 hours. To serve, preheat oven to 325 degrees F, then bake for 30 minutes. Remove from oven, then press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or |
158 | 536 | 2017-11-28 04:33:30 | Zucchini-Fontina Strata | Line a 4- to 5-quart slow cooker with a disposable slow cooker liner. In a large skillet heat oil over medium-high heat. Working in batches, cook zucchini in hot oil until lightly browned, stirring occasionally. Transfer to a large bowl; cool slightly. Stir bread cubes, Fontina cheese, Parmesan cheese, parsley, and thyme into zucchini. Spoon mixture into the prepared cooker. In the same bowl combine eggs, milk, salt, and pepper. Pour egg mixture over bread mixture in cooker. Using the back of a large spoon, press lightly to moisten bread completely. Cover and cook on low-heat setting for 5 to 5 1/2 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand, covered, for 15 to 30 minutes before serving. If desired, garnish with fresh thyme sprigs and/or additional ground black pepper. |
2 tablespoons olive oil 3 medium zucchini, halved lengthwise and cut into 1/4-inch pieces 6 cups bite-size Italian flatbread with garlic (focaccia) cubes 1 1/4 cups shredded Fontina cheese (5 ounces) 1/2 cup grated Parmesan cheese 2 tablespoons snipped fresh Italian (flat-leaf) parsley 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 6 eggs, lightly beaten 2 cups milk 1 teaspoon salt 1/2 teaspoon ground black pepper Fresh thyme sprigs (optional) |
Per serving: 319 kcal , 19 g fat (8 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 173 mg chol. , 781 mg sodium , 20 g carb. , 1 g fiber , 6 g sugar , 17 g pro. | 158 | 2017-11-28 04:33:30 | Make-Ahead Tip: | The dry ingredients and wet ingredients can be prepped ahead of time and refrigerated separately for up to 24 hours. On serving day, pour the egg mixture over bread mixture. Continue as directed in Step 3. | |
159 | 537 | 2017-11-28 04:33:34 | Brunch Seafood Strata (12 servings) | You can substitute crab-flavored fish (surimi) pieces, flaked, for the cooked shrimp and crab in this delicious breakfast casserole. | Spray a 13x9x2-inch baking dish with nonstick cooking spray. In a large skillet melt margarine or butter; cook leeks for 3 minutes or until tender. Tear tortillas into bite-size pieces. In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crabmeat, half of the cheese, and half of the chopped dill. Repeat layers. In a bowl beat together eggs, milk, flour, and pepper until smooth. Pour egg mixture over strata; cover and refrigerate overnight. Bake, uncovered, in a 350 degree F. oven about 50 minutes or until a knife inserted near center comes out clean and top is golden brown. Let stand 10 minutes. Cut into squares and serve. Garnish with additional shrimp and fresh dill, if desired. Makes 12 servings. |
Nonstick cooking spray 1/4 cup margarine or butter 6 leeks , sliced (white part only) 8 8-inch flour tortillas or spinach tortillas 8 ounces cooked, peeled and deveined shrimp 8 ounces flaked cooked crabmeat (1 cup) 1 1/2 cups shredded Swiss cheese (6 ounces) 1 cup shredded mozzarella cheese (4 ounces) 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dillweed 6 eggs 3 cups milk 2 tablespoons all-purpose flour 1/2 teaspoon pepper additional cooked, peeled and deveined shrimp (optional) Fresh dill (optional) |
159 | 2017-11-28 04:33:34 | Up to 24 hours ahead, prepare casserole. Cover and chill. To serve, bake as directed. | ||
160 | 539 | 2017-11-28 04:33:38 | Chipotle-Chicken Casserole | Spicy seasoned chicken and hash brown potatoes create this easy casserole recipe. | Coat a 2-quart round casserole with nonstick spray; set aside. Coat an unheated large nonstick skillet with nonstick spray. Heat skillet over medium-high heat. Add corn; cook about 5 minutes or until corn begins to lightly brown. Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown. Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano. Remove from heat; transfer mixture to the prepared casserole. Wipe skillet clean. Add oil to skillet and heat over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin. Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side). Place chicken on top of potato mixture in casserole. Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink. Sprinkle with cheese. Makes 4 servings. |
Nonstick cooking spray 2 cups frozen or fresh whole kernel corn 3 cups frozen diced hash brown potatoes 1 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano 2 chipotle peppers in adobo sauce, chopped 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano, crushed 1 tablespoon olive oil 4 skinless, boneless chicken breast halves (1 pound) 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 3/4 cup shredded Colby and Monterey Jack cheese (3 ounces) |
Per serving: 460 kcal , 15 g fat (6 g sat. fat , 79 mg chol. , 939 mg sodium , 50 g carb. , 4 g fiber , 33 g pro. | 160 | 2017-11-28 04:33:38 | To Tote: | Prepare casserole as above just before leaving home. Cover tightly with foil; wrap in several layers of newspaper or a heavy towel. Place casserole in an insulated container. Do not hold for longer than 2 hours. |
161 | 789 | 2017-11-28 04:33:51 | Puffed Oven Pancake with Glazed Apples | This sweet apple breakfast is the perfect no-guilt indulgence for this weekend. | Preheat oven to 400 degrees F. Place 2 Tbsp. butter in an extra-large oven-going skillet.* Place skillet in oven 3 to 5 minutes or until butter is melted. Meanwhile, in a bowl beat eggs with a wire whisk. Add flour, milk, and salt; whisk until smooth. Immediately pour batter into the hot skillet. Bake 20 to 25 minutes or until puffed and well browned. Meanwhile, for glazed apples, in a large skillet melt 2 Tbsp. butter over medium heat; add apples. Cook and stir about 8 minutes or until apples are tender. Stir in brown sugar; cook 1 to 2 minutes or until sauce is smooth, stirring gently. Remove from heat. Carefully stir in juice. Return skillet to heat; heat through. Serve glazed apples over pancake. Cut into wedges. If desired, sprinkle lightly with powdered sugar. Serve warm. |
2 tablespoons butter 4 eggs 2/3 cup all-purpose flour 2/3 cup milk 1/4 teaspoon salt 2 tablespoons butter 2 medium cooking apples, cored, peeled, and thinly sliced (about 2 cups) 2 tablespoons packed brown sugar 2 tablespoons apple juice Powdered sugar (optional) | Per serving: 173 kcal , 9 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 110 mg chol. , 165 mg sodium , 19 g carb. , 1 g fiber , 10 g sugar , 5 g pro. | 161 | 2017-11-28 04:33:51 | *Tip | If you don't have an extra-large oven-going skillet, use a 13x9-inch metal baking pan. |
162 | 792 | 2017-11-28 04:33:54 | Chocolate Cookie Butter | This rich spread is perfect for decorating cookies and frosting cakes. | In a large saucepan heat and stir first four ingredients (through cocoa powder) over medium heat until milk is warm and sugar is dissolved; cool. Place cookies in a food processor or blender; cover and process or blend until coarsely ground. With machine running, gradually add milk mixture, stopping to scrape container as needed. Store in the refrigerator up to 1 week. | 1/2 cup milk 2 tablespoons butter 1 tablespoon sugar 2 teaspoons unsweetened Dutch-process cocoa powder 12 ounces chocolate sandwich cookies with white filling (about 30 cookies) | Per serving: 60 kcal , 3 g fat (1 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 2 mg chol. , 51 mg sodium , 8 g carb. , 0 g fiber , 5 g sugar , 0 g pro. | 162 | 2017-11-28 04:33:54 | Spread on toast or bagels, or between shortcake layers before adding strawberries. Use to frost a cake or pipe designs onto cookies. | |
163 | 794 | 2017-11-28 04:33:58 | Garlic- and Pineapple-Glazed Ham | Step up your next baked ham dinner with our Garlic and Pineapple Glazed ham recipe. This savory dish artfully combines the unique flavors from the fresh pineapple, honey and garlic to create a meal that is sure to delight all of your dinner guests. | Preheat oven to 325 degrees F. If desired, score ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch bone. Cover with foil; bake for 1-1/2 hours. Meanwhile, for glaze, in a food processor or blender combine 1 cup pineapple, honey, garlic, and crushed red pepper. Cover and process or blend until nearly smooth. Brush ham generously with glaze. Bake, uncovered, for 45 to 60 minutes more or until thermometer registers 140 degrees F. If desired, drizzle ham with pineapple juice to moisten. If desired, garnish with pineapple wedges and serve with mustard. |
1 6 pound cooked ham, rump half 1 cup chopped fresh pineapple 1/4 cup honey 8 - 10 cloves garlic, minced 1 teaspoon crushed red pepper 2 - 4 tablespoons unsweetened pineapple juice (optional) Fresh pineapple wedges (optional) Desired mustard (optional) | Per serving: 259 kcal , 12 g fat (4 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 97 mg chol. , 1124 mg sodium , 5 g carb. , 0 g fiber , 5 g sugar , 33 g pro. | 163 | 2017-11-28 04:33:58 | Instead of pineapple, use canned apricots or peaches. Substitute maple syrup for the honey. | |
164 | 812 | 2017-11-28 04:34:11 | Kale Caesar Salad | This take on a classic Caesar calls for hard-cooked egg yolks, which make the dressing lush and creamy. | Preheat oven to 300 degrees F. For croutons, mince 2 of the garlic cloves. In a large saucepan warm 1/4 cup of the oil and the minced garlic over low heat for 5 minutes; remove. Add bread pieces. Sprinkle with 1/4 teaspoon salt. Stir to coat. Spread bread pieces in a single layer in a shallow baking pan. Bake for 25 minutes or until lightly browned, stirring once. Cool completely; croutons will crisp up as they cool. Store in an airtight container at room temperature up to 24 hours. For dressing, in a blender or small food processor combine remaining 6 garlic cloves and 1/2 cup oil, anchovy fillets, lemon juice, mustard, and hard-cooked egg yolks. Cover and blend or process until smooth. (Or, use an immersion blender.) Season to taste with salt and pepper. (Dressing can be chilled up to 24 hours; let stand at room temperature 30 minutes before using.) Place kale in a very large bowl; add dressing. Using your hands, work dressing into kale for 15 seconds. Let stand for 30 minutes or up to 2 hours (or cover and chill up to 24 hours). To serve sprinkle with cheese and top with chopped egg whites and croutons. |
8 cloves garlic, peeled 3/4 cup extra-virgin olive oil 6 ounces ciabatta bread, cut or torn into 1-inch pieces (4 cups) 6 anchovy fillets, patted dry 1/4 cup lemon juice 1 tablespoon Dijon-style mustard 2 hard-cooked egg yolks, yolks and white separated 3 bunches Tuscan kale (also called dinosaur, black, or Lacinato kale), stems removed and leaves sliced (18 cups) 1/3 cup freshly grated Parmigianno Reggiano |
Per serving: 456 kcal , 33 g fat (5 g sat. fat , 4 g polyunsaturated fat , 21 g monounsaturated fat ), 70 mg chol. , 485 mg sodium , 34 g carb. , 8 g fiber , 5 g sugar , 15 g pro. | 164 | 2017-11-28 04:34:11 | * | Chop the hard-cooked egg whites and add them to the salad for an extra protein punch. |
165 | 812 | 2017-11-28 04:34:11 | Kale Caesar Salad | This take on a classic Caesar calls for hard-cooked egg yolks, which make the dressing lush and creamy. | Preheat oven to 300 degrees F. For croutons, mince 2 of the garlic cloves. In a large saucepan warm 1/4 cup of the oil and the minced garlic over low heat for 5 minutes; remove. Add bread pieces. Sprinkle with 1/4 teaspoon salt. Stir to coat. Spread bread pieces in a single layer in a shallow baking pan. Bake for 25 minutes or until lightly browned, stirring once. Cool completely; croutons will crisp up as they cool. Store in an airtight container at room temperature up to 24 hours. For dressing, in a blender or small food processor combine remaining 6 garlic cloves and 1/2 cup oil, anchovy fillets, lemon juice, mustard, and hard-cooked egg yolks. Cover and blend or process until smooth. (Or, use an immersion blender.) Season to taste with salt and pepper. (Dressing can be chilled up to 24 hours; let stand at room temperature 30 minutes before using.) Place kale in a very large bowl; add dressing. Using your hands, work dressing into kale for 15 seconds. Let stand for 30 minutes or up to 2 hours (or cover and chill up to 24 hours). To serve sprinkle with cheese and top with chopped egg whites and croutons. |
8 cloves garlic, peeled 3/4 cup extra-virgin olive oil 6 ounces ciabatta bread, cut or torn into 1-inch pieces (4 cups) 6 anchovy fillets, patted dry 1/4 cup lemon juice 1 tablespoon Dijon-style mustard 2 hard-cooked egg yolks, yolks and white separated 3 bunches Tuscan kale (also called dinosaur, black, or Lacinato kale), stems removed and leaves sliced (18 cups) 1/3 cup freshly grated Parmigianno Reggiano |
Per serving: 456 kcal , 33 g fat (5 g sat. fat , 4 g polyunsaturated fat , 21 g monounsaturated fat ), 70 mg chol. , 485 mg sodium , 34 g carb. , 8 g fiber , 5 g sugar , 15 g pro. | 165 | 2017-11-28 04:34:11 | Chicken Kale Caesar Salad | Prepare as directed except replace Parmigianno Reggiano with Asiago cheese. Top with 1 1/2 pounds skinless, boneless chicken breast, cooked and sliced, and 1 1/2 cups cherry tomatoes, halved. |
166 | 812 | 2017-11-28 04:34:11 | Kale Caesar Salad | This take on a classic Caesar calls for hard-cooked egg yolks, which make the dressing lush and creamy. | Preheat oven to 300 degrees F. For croutons, mince 2 of the garlic cloves. In a large saucepan warm 1/4 cup of the oil and the minced garlic over low heat for 5 minutes; remove. Add bread pieces. Sprinkle with 1/4 teaspoon salt. Stir to coat. Spread bread pieces in a single layer in a shallow baking pan. Bake for 25 minutes or until lightly browned, stirring once. Cool completely; croutons will crisp up as they cool. Store in an airtight container at room temperature up to 24 hours. For dressing, in a blender or small food processor combine remaining 6 garlic cloves and 1/2 cup oil, anchovy fillets, lemon juice, mustard, and hard-cooked egg yolks. Cover and blend or process until smooth. (Or, use an immersion blender.) Season to taste with salt and pepper. (Dressing can be chilled up to 24 hours; let stand at room temperature 30 minutes before using.) Place kale in a very large bowl; add dressing. Using your hands, work dressing into kale for 15 seconds. Let stand for 30 minutes or up to 2 hours (or cover and chill up to 24 hours). To serve sprinkle with cheese and top with chopped egg whites and croutons. |
8 cloves garlic, peeled 3/4 cup extra-virgin olive oil 6 ounces ciabatta bread, cut or torn into 1-inch pieces (4 cups) 6 anchovy fillets, patted dry 1/4 cup lemon juice 1 tablespoon Dijon-style mustard 2 hard-cooked egg yolks, yolks and white separated 3 bunches Tuscan kale (also called dinosaur, black, or Lacinato kale), stems removed and leaves sliced (18 cups) 1/3 cup freshly grated Parmigianno Reggiano |
Per serving: 456 kcal , 33 g fat (5 g sat. fat , 4 g polyunsaturated fat , 21 g monounsaturated fat ), 70 mg chol. , 485 mg sodium , 34 g carb. , 8 g fiber , 5 g sugar , 15 g pro. | 166 | 2017-11-28 04:34:11 | Salmon Kale Caesar Salad | Prepare as directed except omit cheese. Top with 4 skinless, boneless salmon fillets (1 1/2 pounds total), cooked and broken into chunks, 1/3 cup drained capers, and 1 medium red onion, cut into thin wedges. |
167 | 812 | 2017-11-28 04:34:11 | Kale Caesar Salad | This take on a classic Caesar calls for hard-cooked egg yolks, which make the dressing lush and creamy. | Preheat oven to 300 degrees F. For croutons, mince 2 of the garlic cloves. In a large saucepan warm 1/4 cup of the oil and the minced garlic over low heat for 5 minutes; remove. Add bread pieces. Sprinkle with 1/4 teaspoon salt. Stir to coat. Spread bread pieces in a single layer in a shallow baking pan. Bake for 25 minutes or until lightly browned, stirring once. Cool completely; croutons will crisp up as they cool. Store in an airtight container at room temperature up to 24 hours. For dressing, in a blender or small food processor combine remaining 6 garlic cloves and 1/2 cup oil, anchovy fillets, lemon juice, mustard, and hard-cooked egg yolks. Cover and blend or process until smooth. (Or, use an immersion blender.) Season to taste with salt and pepper. (Dressing can be chilled up to 24 hours; let stand at room temperature 30 minutes before using.) Place kale in a very large bowl; add dressing. Using your hands, work dressing into kale for 15 seconds. Let stand for 30 minutes or up to 2 hours (or cover and chill up to 24 hours). To serve sprinkle with cheese and top with chopped egg whites and croutons. |
8 cloves garlic, peeled 3/4 cup extra-virgin olive oil 6 ounces ciabatta bread, cut or torn into 1-inch pieces (4 cups) 6 anchovy fillets, patted dry 1/4 cup lemon juice 1 tablespoon Dijon-style mustard 2 hard-cooked egg yolks, yolks and white separated 3 bunches Tuscan kale (also called dinosaur, black, or Lacinato kale), stems removed and leaves sliced (18 cups) 1/3 cup freshly grated Parmigianno Reggiano |
Per serving: 456 kcal , 33 g fat (5 g sat. fat , 4 g polyunsaturated fat , 21 g monounsaturated fat ), 70 mg chol. , 485 mg sodium , 34 g carb. , 8 g fiber , 5 g sugar , 15 g pro. | 167 | 2017-11-28 04:34:11 | Fennel and Pistachio Kale Caesar Salad | Prepare as directed. Top with 1 fennel bulb, trimmed, cored, and thinly sliced, and 1/2 cup roasted, salted pistachios, chopped. |
168 | 813 | 2017-11-28 04:34:13 | Chicken Caesar Burger | Bring the idea all of the flavor of a restaurant Caesar salad to the casual backyard picnic table. This Chicken Caesar Burger is a sandwich perfect for any barbecue or casual lunch or dinner. | In a food processor combine chicken breast halves, chicken thighs, onion, grated Parmesan cheese, parsley, and, if desired, anchovies. Cover and process with several on/off turns until coarsely ground and slightly sticky. Shape into six 4-inch patties. Cover and chill for 30 minutes or up to 24 hours. Brush both sides of each patty with oil; season to taste with salt and pepper. For a charcoal or gas grill, grease grill rack of a covered grill. Grill patties directly over medium heat for 8 to 10 minutes or until 165 degrees F,* turning once halfway through grilling. To serve, place a lettuce leaf and tomato slices on the bottom of each roll. Top each with a chicken patty. Top with shredded Parmesan cheese. Spread roll tops with salad dressing. Place roll tops, dressing side down, on burgers. |
12 ounces skinless, boneless chicken breast halves, cut up 12 ounces skinless, boneless chicken thighs, cut up 1 medium onion, cut up 1/4 cup grated Parmesan cheese 1/4 cup fresh Italian (flat-leaf) parsley 2 anchovy fillets, drained and patted dry (optional) 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 6 romaine lettuce leaves 3 medium roma tomatoes, sliced 6 ciabatta rolls, split and toasted 1/2 cup shredded Parmesan cheese (2 ounces) 1/4 cup bottled Caesar salad dressing |
Per serving: 569 kcal , 19 g fat (5 g sat. fat , 5 g polyunsaturated fat , 7 g monounsaturated fat ), 100 mg chol. , 1071 mg sodium , 63 g carb. , 4 g fiber , 7 g sugar , 38 g pro. | 168 | 2017-11-28 04:34:13 | * | The internal color of a burger is not a reliable doneness indicator. A chicken or turkey patty cooked to 165 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a |
169 | 814 | 2017-11-28 04:34:15 | Caesar Salad with Parmesan Croutons | To make this salad into a main course, serve it with grilled chicken breasts, salmon, or shrimp. | For dressing, in a blender combine the 3 garlic cloves, the 3 anchovy fillets, and lemon juice. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, sugar, and cooked egg yolk. Cover and blend or process until smooth. Use immediately or cover and chill up to 24 hours. To serve, rub inside of a wooden salad bowl with cut edges of halved garlic clove; discard garlic clove. Add romaine and croutons to bowl. Pour dressing over salad.; toss lightly to coat. Sprinkle Parmesan cheese over top; toss gently. Add anchovy fillets, if desired. To serve, divide salad among salad plates; sprinkle pepper over each salad. |
3 cloves garlic 3 anchovy fillets 2 tablespoons lemon juice 1/4 cup olive oil 1 teaspoon Dijon-style mustard 1/2 teaspoon sugar 1 hard-cooked egg yolk 1 clove garlic, halved 10 cups torn romaine 1 recipe Parmesan Croutons or 2 cups purchased garlic Parmesan croutons 1/4 cup grated Parmesan cheese or 1/2 cup Parmesan curls Anchovy fillets, halved lengthwise (optional) Freshly ground black pepper |
Per serving: 261 kcal , 20 g fat (8 g sat. fat , 2 g polyunsaturated fat , 10 g monounsaturated fat ), 62 mg chol. , 362 mg sodium , 15 g carb. , 2 g fiber , 2 g sugar , 6 g pro. | 169 | 2017-11-28 04:34:15 | Chicken Caesar Salad: | Prepare as above, except add 2 cups chopped cooked chicken with the romaine. Makes 6 main-dish servings. |
170 | 815 | 2017-11-28 04:34:17 | Chicken Caesar Lasagna | Serve this recipe, which includes whole wheat noodles, when you crave classic comfort food but want to add a healthy spin. | Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings. |
9 dried whole wheat or regular lasagna noodles 2 10 ounce containers refrigerated light Alfredo sauce 3 tablespoons lemon juice 1/2 teaspoon cracked black pepper 3 cups chopped, cooked chicken breast* 1 10 ounce package frozen chopped spinach, thawed and well drained 1 cup bottled roasted red sweet peppers, drained and chopped 3/4 cup shredded Italian blend cheese | Per serving: 268 kcal , 10 g fat (6 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 68 mg chol. , 557 mg sodium , 20 g carb. , 2 g fiber , 3 g sugar , 24 g pro. | 170 | 2017-11-28 04:34:17 | * | For chopped cooked chicken, season 2 pounds raw skinless boneless chicken breast halves with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Reduce heat to medium. Add chicken. Cook, un |
171 | 820 | 2017-11-28 04:34:33 | Homemade Caesar Salad | This is the classic of all salads, with ingredients like romaine, garlic, and parmesan cheese. Add chicken for a main dish variation. | For dressing, in a blender or food processor combine the 3 garlic cloves, the anchovy fillets, and lemon juice. Cover and blend or process until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, Worcestershire sauce, and cooked egg yolk. Cover and blend or process until smooth. Cover surface with plastic wrap; chill for 2 to 24 hours. To serve, rub inside of a wooden salad bowl with cut edges of halved garlic clove; discard garlic clove. Add romaine and croutons to bowl. Pour dressing over salad.; toss lightly to coat. Sprinkle Parmesan cheese over top; toss gently. To serve, divide salad among salad plates; sprinkle pepper over each salad. Makes 6 side-dish servings. |
3 cloves garlic 3 anchovy fillets 3 tablespoons lemon juice 3 tablespoons olive oil 1 tablespoon Dijon-style mustard 1/2 teaspoon Worcestershire sauce 1 hard cooked egg yolk 1 clove garlic, halved 10 cups torn romaine 1 Parmesan Croutons or 2 cups purchased garlic Parmesan croutons 1/4 cup grated Parmesan cheese or 1/2 cup Parmesan curls Freshly ground black pepper | Per serving: 243 kcal , 19 g fat (8 g sat. fat , 1 g polyunsaturated fat , 9 g monounsaturated fat ), 64 mg chol. , 409 mg sodium , 13 g carb. , 2 g fiber , 3 g sugar , 7 g pro. | 171 | 2017-11-28 04:34:33 | Chicken Caesar Salad: | Prepare as at left, except add 2 cups chopped cooked chicken with the romaine. Makes 6 main-dish servings. |
172 | 826 | 2017-11-28 04:34:54 | Baja-Asian Caesar Salad | Take classic Caesar salad to the next level with avocado, jalapeno chile peppers, and queso anejo. The perfect fresh addition to Mexican night, this Caesar salad recipe is one you'll want to keep handy. | For dressing, in a blender or food processor combine vinegar, fish sauce, and garlic. Cover and blend until nearly smooth. Add oil, cooked egg yolk, and mustard. Cover and blend until smooth. Stir in lemongrass and jalapeno pepper. If desired, cover and chill up to 24 hours. Place lettuce in a large salad bowl. Add dressing; toss to coat. Add next five ingredients (through cheese); toss to combine. Top with Croutons and sprinkle with black pepper. |
2 tablespoons rice vinegar 1 tablespoon fish sauce or soy sauce 3 cloves garlic 1/4 cup olive oil 1 hard-cooked egg yolk 1 teaspoon Dijon-style mustard 1/4 cup finely chopped lemongrass 1/2 of a fresh jalapeno chile pepper, seeded and chopped* 10 cups chopped romaine lettuce 2 cups chopped smoked or cooked chicken breast 1 cup quartered grape tomatoes 1 medium avocado, halved, seeded, peeled, and chopped (optional) 1/3 cup sliced green onions 1/4 cup grated queso anejo or Parmesan cheese 1 recipe Croutons or 3 cups purchased croutons Freshly ground black pepper |
Per serving: 365 kcal , 23 g fat (9 g sat. fat , 2 g polyunsaturated fat , 10 g monounsaturated fat ), 101 mg chol. , 612 mg sodium , 19 g carb. , 3 g fiber , 4 g sugar , 21 g pro. | 109 | 2017-11-28 04:25:34 | * | Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. |
173 | 829 | 2017-11-28 04:34:59 | Avocado and Blood Orange Salad with Almonds and Chile Oil | For a refreshing and colorful starter, make your own chili oil to top a blood orange and avocado salad recipe. | For chile oil, in a small skillet heat oil over medium heat. Add crushed red pepper; cook and stir about 1 minute or until fragrant. Let cool. Meanwhile, using a paring knife, cut a thin slice from both ends of 1 of the oranges. Place a flat end on a cutting board and cut away the peel and the white part of rind. Working over a bowl to catch juices, hold the orange on its side and cut between one section and membrane. Cut along the other side of the section next to the membrane to release the section into the bowl. Repeat with the remaining 3 oranges. Place the orange sections and juices on a serving platter. Add avocado wedges, arugula, and almonds to serving platter. Drizzle with chile oil and the lemon juice. |
2 tablespoons olive oil 1/4 - 1/2 teaspoon crushed red pepper 4 blood oranges 2 ripe avocados, halved, seeded, peeled, and cut into wedges 1 1/2 cups torn baby arugula 1/3 cup coarsely chopped almonds, toasted* 1 tablespoon lemon juice | Per serving: 287 kcal , 22 g fat (3 g sat. fat , 3 g polyunsaturated fat , 14 g monounsaturated fat ), 8 mg sodium , 24 g carb. , 9 g fiber , 13 g sugar , 5 g pro. | 173 | 2017-11-28 04:34:59 | *Tip: | To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, shaking pan once or twice. |
174 | 832 | 2017-11-28 04:35:04 | Warm Citrus Fruit with Brown Sugar | Wake up a sleepy breakfast with a warm fruit bowl of red grapefruit and oranges sprinkled with rum and brown sugar. | In a medium bowl combine grapefruit, oranges, and pineapple. Transfer to a 1-quart broiler-safe au gratin dish or casserole.* If desired, in a small saucepan heat rum until it almost simmers. Carefully pour over fruit. Stir gently to coat. In a small bowl stir together brown sugar and butter until well mixed; sprinkle over fruit. Broil about 4 inches from the heat for 5 to 6 minutes until sugar is bubbly and fruit is warmed. Makes 4 servings. |
2 medium red grapefruit, peeled and sectioned, or 1-1/2 cups drained refrigerated grapefruit sections 2 medium oranges, peeled and sectioned 1 cup fresh pineapple chunks or one 8-ounce can pineapple chunks, drained 2 tablespoons rum (optional) 1/4 cup packed brown sugar 2 tablespoons butter or margarine, softened | Per serving: 192 kcal , 6 g fat (4 g sat. fat , 2 g monounsaturated fat ), 16 mg chol. , 68 mg sodium , 35 g carb. , 4 g fiber , 31 g sugar , 2 g pro. | 174 | 2017-11-28 04:35:04 | * | For individual servings, use four individual au gratin dishes and do not use the rum. |
175 | 834 | 2017-11-28 04:35:08 | Orange-Pear Spinach Salad | Remember this fruit and spinach toss during the winter months when pears and oranges are plentiful but other fruits are hard to come by. | Slice pears; brush cut edges with lemon juice. On a serving platter arrange spinach and lettuce. Top with orange and pear slices. Before serving, add dressing; toss to coat. Makes 8 to 10 side-dish servings. | 2 medium red or yellow pears, such as Bartlett Lemon juice 4 cups fresh spinach leaves 4 cups leaf lettuce 3 oranges, peeled, halved, and sectioned 1 recipe Herbed Balsamic Vinaigrette (recipe follows) | Per serving: 112 kcal , 7 g fat (1 g sat. fat , 26 mg sodium , 12 g carb. , 3 g fiber , 1 g pro. | 175 | 2017-11-28 04:35:08 | Up to 4 hours ahead, prepare salad but do not add dressing. Cover and chill. Serve as above. | |
176 | 835 | 2017-11-28 04:35:09 | Mandarin Cream Salad with Coconut-Crumb Crust | Preheat oven to 375 degrees F. In a medium bowl stir together crushed cookies, coconut, melted butter, and orange peel until combined. Pat mixture evenly into the bottom of a 3-quart rectangular baking dish. Bake for 12 to 14 minutes or until crust is light brown. Cool completely on a wire rack. In a medium bowl, stir together gelatin and boiling water until gelatin dissolves. Cool completely at room temperature. Meanwhile, in a large mixing bowl beat cream cheese and sugar with an electric mixer on medium speed for 1 to 2 minutes or until light and fluffy. Fold in whipped topping. Spread cream cheese mixture evenly over cooled crust. Chill for at least 30 minutes. Stir orange sections into gelatin mixture. Carefully pour orange mixture over chilled cream cheese layer. Cover and chill about 3 hours or until firm. Salad may be chilled for up to 24 hours. To serve, cut into squares. If desired, garnish squares with quartered orange slices. |
2 cups finely crushed shortbread cookies (about 35 cookies) 2/3 cup flaked coconut 1/2 cup butter, melted 1 teaspoon finely shredded orange peel 2 3 ounce packages orange-flavor gelatin 2 cups boiling water 1 8 ounce package cream cheese, softened 3/4 cup sugar 1 8 ounce container frozen whipped dessert topping, thawed 2 11 ounce cans mandarin orange sections, drained Quartered fresh orange slices (optional) |
Per serving: 296 kcal , 16 g fat (10 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 30 mg chol. , 191 mg sodium , 34 g carb. , 1 g fiber , 25 g sugar , 3 g pro. | 176 | 2017-11-28 04:35:09 | Lighten Up: | For a lighter recipe, substitute reduced-fat versions of the cream cheese and whipped dessert topping. | |
177 | 839 | 2017-11-28 04:35:18 | Grilled Peaches and Greens | Try something different for your cookout--a side dish salad that pairs warm grilled peach quarters and mixed greens with a gingery Asian-style vinaigrette. | For dressing, in a small bowl combine rice vinegar, sugar, soy sauce, sherry, if desired, and crushed red pepper; whisk in oil. Cover and refrigerate, if desired. Cut each peach into quarters; discard pits. Whisk dressing; brush peaches with 1 to 2 tablespoons of the dressing. Thread peaches on long metal skewers (handle carefully as peaches slip easily from skewers) or place peaches in a grill basket. For a charcoal grill, place peaches on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Add peaches. Cover and grill as directed above.) Serve grilled peaches on salad greens. Whisk dressing and drizzle over salads. Top with ginger. Makes 6 servings. |
1/4 cup rice vinegar 1 tablespoon sugar 1 tablespoon soy sauce 1 tablespoon dry sherry (optional) 1/4 - 1/2 teaspoon crushed red pepper 1/4 cup salad oil 6 fresh peaches 2 5 ounce bag torn mixed salad greens, or mesclun 2 tablespoons crystallized ginger | Per serving: 156 kcal , 9 g fat (1 g sat. fat , 5 g polyunsaturated fat , 2 g monounsaturated fat ), 178 mg sodium , 18 g carb. , 3 g fiber , 14 g sugar , 1 g pro. | 177 | 2017-11-28 04:35:18 | Test Kitchen Tip: | To make this recipe even easier, skip the skewers and toss the quartered peaches into a grill basket. Then just flip the whole basket over halfway through the grilling time. |
178 | 841 | 2017-11-28 04:35:23 | Spicy Watermelon Salad | Yuzu is a fragrant Asian citrus. Buy yuzu juice at Asian markets or online to create this summery side dish salad recipe. | On a large platter arrange watermelon cubes surrounded by a ring of cucumber slices with curved sides out. Place serrano chiles on cucumber. In a small bowl mix the olive oil, yuzu juice, balsamic vinegar, lime zest, and salt and black pepper to taste with a fork. Drizzle the dressing over mixture on platter. Top with feta and fresh mint just before serving. | 4 cups watermelon cut into 1-inch cubes 2 cups cucumber, peeled, seeded, and cut into 1/2-inch crescents 2 serrano chiles, thinly sliced* 2 tablespoons extra-virgin olive oil 1 tablespoon yuzu juice or fresh lime juice 1 tablespoon balsamic vinegar 1 teaspoon lime zest Salt and pepper to taste 1/2 cup crumbled feta cheese 1/2 cup fresh mint leaves, torn | Per serving: 116 kcal , 7 g fat (3 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 11 mg chol. , 217 mg sodium , 11 g carb. , 1 g fiber , 8 g sugar , 3 g pro. | 178 | 2017-11-28 04:35:23 | *Chile tip: | Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. |
179 | 847 | 2017-11-28 04:35:38 | Fruited Wilted Spinach Salad | This colorful side-dish salad is resplendent with fruit and olives nested in wilted greens. | Place apricots in a small bowl and cover with sherry or wine. Cover and let stand 30 minutes or until plump. Drain, reserving liquid. Meanwhile, place spinach in a very large salad bowl. Heat oil in a small saucepan over medium heat. Add garlic and red onion. Cook and stir for 3 to 4 minutes or just until softened. Add reserved fruit soaking liquid, vinegar, honey, pepper, and salt. Bring to boiling. Remove from heat; pour hot mixture over spinach. Toss just until spinach is coated and slightly wilted. Sprinkle with apricots, cherries, and olives. Makes 8 side-dish servings. |
1/4 cup dried apricots, cut into 1/8-inch strips 1/4 cup dry sherry, cream sherry, or dry white wine 3 tablespoons olive oil 4 garlic, minced 1/2 red onion, halved lengthwise and thinly sliced 12 cups torn spinach leaves, well washed 3 tablespoons raspberry vinegar, red wine vinegar, or white balsamic vinegar 1 tablespoon honey 1/4 teaspoon coarse ground pepper 1/4 teaspoon salt 1 15 ounce can pitted light or dark sweet cherries or one 10-ounce package frozen dark sweet cherries (thawed), drained and patted dry 1/3 cup sliced pitted kalamata olives |
Per serving: 131 kcal , 5 g fat (11 g sat. fat , 0 mg chol. , 173 mg sodium , 17 g carb. , 2 g fiber , 2 g pro. | 179 | 2017-11-28 04:35:38 | Clean and tear spinach up to 8 hours in advance; cover and chill. | |
180 | 848 | 2017-11-28 04:35:41 | Cranberry Waldorf Salad | Purchased cranberry sauce and pears give a festive twist to this all-time favorite fruit salad. | In a medium mixing bowl, combine chopped pears or apples, grapes, celery, almonds or pecans, and dates or raisins. Divide fruit mixture among lettuce-lined salad plates. For dressing, in a small mixing bowl, combine cranberry sauce, mayonnaise or salad dressing, sour cream, milk, lemon juice, and celery seed. Drizzle dressing over fruit mixture. Makes 10 to 12 servings. | 4 cups chopped pears or chopped apples 1 cup seedless grapes, halved 1 cup sliced celery 2/3 cup slivered almonds or broken pecans, toasted 1/2 cup snipped pitted whole dates or raisins Leaf lettuce 2/3 cup whole cranberry sauce 1/4 cup mayonnaise or salad dressing 1/4 cup dairy sour cream 1/4 cup milk 2 teaspoons lemon juice 1/4 teaspoon celery seed | 180 | 2017-11-28 04:35:41 | One day ahead, stir together salad dressing; cover and chill overnight. Toast nuts; cool, cover and chill overnight. | ||
181 | 848 | 2017-11-28 04:35:41 | Cranberry Waldorf Salad | Purchased cranberry sauce and pears give a festive twist to this all-time favorite fruit salad. | In a medium mixing bowl, combine chopped pears or apples, grapes, celery, almonds or pecans, and dates or raisins. Divide fruit mixture among lettuce-lined salad plates. For dressing, in a small mixing bowl, combine cranberry sauce, mayonnaise or salad dressing, sour cream, milk, lemon juice, and celery seed. Drizzle dressing over fruit mixture. Makes 10 to 12 servings. | 4 cups chopped pears or chopped apples 1 cup seedless grapes, halved 1 cup sliced celery 2/3 cup slivered almonds or broken pecans, toasted 1/2 cup snipped pitted whole dates or raisins Leaf lettuce 2/3 cup whole cranberry sauce 1/4 cup mayonnaise or salad dressing 1/4 cup dairy sour cream 1/4 cup milk 2 teaspoons lemon juice 1/4 teaspoon celery seed | 181 | 2017-11-28 04:35:41 | * | Here's a tip from our Test Kitchen: spray your kitchen scissors with nonstick spray coating before snipping the dates and the scissors won't get sticky. | |
182 | 852 | 2017-11-28 04:35:52 | Beet, Carrot & Apple Salad | This gorgeous, colorful slaw bursts with good-for-you ingredients, and weighs in at a mere 118 calories per serving. When prepping beets, wear disposable gloves and an apron to prevent beet juice from staining your fingers and clothes. | In a large bowl, combine the orange zest and juice, lime zest and juice, and vinegar. Slowly whisk in the olive oil, then season with salt and pepper to taste. In the same bowl, layer beets, carrots, apple, and turnip. Season with additional salt and pepper to taste. Toss salad right before serving, then top with parsley leaves. To cut matchsticks Use a mandolin or a food processor that has either a julienne blade or large shredding blade. |
Zest and juice of 1 orange Zest and juice of 1 lime 2 tablespoons sherry vinegar 3/4 cup extra-virgin olive oil Sea salt and fresh ground black pepper 1 pound beets, peeled and cut in matchsticks 2 large carrots, peeled and cut in matchsticks 1 Granny Smith apple, cored, peeled and cut in matchsticks 1 turnip, peeled and cut in matchsticks 1 bunch flat-leaf parsley, stems removed | Per serving: 118 kcal , 10 g fat (1 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 0 mg chol. , 87 mg sodium , 7 g carb. , 2 g fiber , 4 g sugar , 1 g pro. | 182 | 2017-11-28 04:35:52 | Prepare, cover, and refrigerated dressing up to 3 days. Cut vegetables, then cover and store each vegetable separately, up to 24 hours. | |
183 | 857 | 2017-11-28 04:36:03 | Grilled Chiles Rellenos with Mango Mojo Shrimp and Corn and Tomato Salad | Give your barbecue skills a workout for this dinner that calls for grilled shrimp and cheese-stuffed chile peppers. If you're feeling ambitious, feel free to grill the corn, too! | Thaw shrimp, if frozen. For a charcoal or gas grill, coat the grill rack with cooking spray. Coat poblano chile peppers and corn with cooking spray. Place whole chiles and corn on grill rack. Grill, covered, over medium heat about 10 minutes or until chiles are charred and blistered, and corn kernels are lightly browned, turning corn and chiles occasionally. Remove chiles and corn from grill. Transfer chiles to a clean paper bag; close bag. Let chiles and corn cool. Once corn is cool, use a sharp knife to cut kernels from cobs. Transfer kernels to a large bowl; add chopped tomatoes, 3 tablespoons of the olive oil, 2 tablespoons of the cilantro, the lime juice, and 1/4 teaspoon of the salt. Mix well and set aside. In a medium bowl toss shrimp with mango nectar, 1 tablespoon of the olive oil, 1 clove garlic, the remaining 1/4 teaspoon salt, and the black pepper. Set aside. In a large skillet heat remaining 1 tablespoon olive oil over medium-high heat. Add onion, remaining 2 cloves garlic and the jalapeno chile pepper; cook and stir about 4 minutes or until tender. Transfer mixture to a medium bowl; let cool. Add queso asadero, Cotija, and remaining cilantro to the onion mixture, stirring to combine. Divide cheese mixture into eight equal portions; shape each into a 2 1/2- to 3-inch log; set aside. Cut stems from peppers. Cut a slit down one side of each pepper. Open each pepper flat and use a paring knife to scrape seeds from the inside and the skins from the outside. Place a cheese log on each pepper and roll pepper around the cheese to completely enclose. Thread shrimp onto skewers, alternating with mango pieces, leaving 1/4 inch between pieces, reserving marinade. Place stuffed poblanos and the shrimp skewers on the grill rack. Cover and grill for 5 minutes, turning and brushing shrimp skewers with drained marinade once during grilling. Do not turn poblanos. Serve shrimp with poblanos and corn salad. |
12 ounce medium fresh or frozen shrimp in shells, peeled and deveined Nonstick cooking spray 8 fresh poblano chile peppers* 6 ears fresh sweet corn, husks and silks removed 2 large tomatoes, cored and chopped (2 1/2 cups) 5 tablespoons olive oil 1/4 cup snipped fresh cilantro 2 tablespoons lime juice 1/2 teaspoon salt 1/4 cup mango nectar 3 cloves garlic, minced 1/8 teaspoon ground black pepper 1/2 cup chopped white onion 1 medium jalapeno chile pepper, seeded and finely chopped* 8 ounces queso asadero, shredded (2 cups) 1 ounce queso Cotija, shredded (1/4 cup) 1 mango, peeled, pitted, and cut into 1 1/2 inch pieces |
Per serving: 718 kcal , 39 g fat (13 g sat. fat , 4 g polyunsaturated fat , 18 g monounsaturated fat ), 173 mg chol. , 1184 mg sodium , 63 g carb. , 6 g fiber , 23 g sugar , 37 g pro. | 22 | 2017-11-28 04:18:01 | *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and | |
184 | 867 | 2017-11-28 04:36:24 | Deviled Egg Salad | Garlic and hot pepper sauce add heat to the deviled eggs that top off this simple salad loaded with vegetables. | Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt. Stuff egg white halves with yolk mixture. Set aside. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette. Makes 6 to 8 servings. |
7 hard-cooked eggs* 3 tablespoons salad dressing or mayonnaise 1 tablespoon chopped fresh dill weed 1 clove garlic, minced 5 dashes bottled hot pepper sauce 1/8 teaspoon salt 6 cups torn Boston or Bibb lettuce 2 cups grape or cherry tomatoes, halved 1 medium red sweet pepper, chopped 4 slices bacon, crisp-cooked, drained, and crumbled 3 green onions, sliced 1 recipe Dill Vinaigrette |
Per serving: 269 kcal , 22 g fat (4 g sat. fat , 2 g polyunsaturated fat , 12 g monounsaturated fat ), 254 mg chol. , 427 mg sodium , 8 g carb. , 2 g fiber , 5 g sugar , 11 g pro. | 184 | 2017-11-28 04:36:24 | *To hard-cook eggs: | In a large saucepan place eggs in a single layer. Add enough cold water to cover eggs by 1 inch. Bring to rapid boiling over high heat. Remove from heat, cover. Let stand 15 minutes; drain. Cool. Peel. |
185 | 868 | 2017-11-28 04:36:27 | Roasted Tomato-Bread Toss | Position one oven rack in upper third of oven. Preheat oven to 400 degrees F. Line 15x10x1-inch baking pan with parchment paper. Wash tomatoes; pat dry with paper towels. Arrange tomatoes in single layer in prepared pan. Place bread in large bowl; drizzle 2 to 3 tablespoons oil over pieces. Toss to coat. Arrange bread in single layer on second large baking pan. Roast tomatoes on upper rack, bread on lower rack for 20 to 25 minutes. Roast tomatoes just until skins begin to split and wrinkle, gently stirring once. Roast bread until lightly toasted, stirring once. Transfer bread and olives to tomato pan. Combine remaining 2 tablespoons olive oil, balsamic vinegar, garlic, salt, and pepper; drizzle over tomatoes, olives, and bread. Toss gently, transfer to serving bowl. Makes 8 side-dish servings. |
2 pounds cherry or grape tomatoes (about 6 cups) 6 cups torn baguette or Italian bread (12 oz.) 2 - 3 tablespoons olive oil 1/2 cup pitted Kalamata and/or green olives 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper | Per serving: 215 kcal , 10 g fat (1 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 0 mg chol. , 494 mg sodium , 28 g carb. , 3 g fiber , 4 g sugar , 5 g pro. | 185 | 2017-11-28 04:36:27 | * | For a richer flavor, in a small saucepan heat 1/3 cup balsamic vinegar over medium heat until boiling. Boil gently, uncovered, for 6 to 8 minutes or until reduced to 2 tablespoons, watching carefully at the end because vinegar will reduce quickly. | |
186 | 870 | 2017-11-28 04:36:31 | Pan-Seared Pork & Fried Green Tomato Salad | Slice tenderloin crosswise in 12 slices. Slightly flatten with palm of hand. Sprinkle with salt and pepper. In shallow dish, combine cornmeal, 1/2 tsp. salt, and 1/2 tsp. pepper. Place beaten egg in second shallow dish. Dip tomato slices in egg, then coat in cornmeal mixture; set aside. In 12-inch skillet heat 1 Tbsp. oil over medium-high heat. Cook pork for 3 minutes each side, until golden brown on outside and slightly pink inside. Transfer to platter; cover to keep warm. Add 1 Tbsp. oil to skillet. Cook tomato slices for 2 to 3 minutes each side until golden, adding oil if necessary. Serve pork and tomatoes with watercress and blue cheese. Drizzle sweet and sour sauce. |
1 pound pork tenderloin Salt and ground black pepper 1/2 cup cornmeal 1 egg, well beaten 2 small green tomatoes, sliced 1/2-inch thick 2 tablespoons olive oil 1 cup watercress 2 ounces crumbled blue cheese 1/3 cup bottled sweet and sour sauce (or red pepper jelly, warmed, and mixed with 1 to 2 Tbsp. cider vinegar) | Per serving: 354 kcal , 16 g fat (5 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 113 mg chol. , 918 mg sodium , 22 g carb. , 2 g fiber , 6 g sugar , 29 g pro. | 186 | 2017-11-28 04:36:31 | Change Up: | Use breadcrumbs in place of cornmeal to coat tomatoes and replace blue cheese with shaved Parmesan cheese. | |
187 | 872 | 2017-11-28 04:36:36 | Ensalada Grangero (Farmer's Salad) | In a Dutch oven cook corn in a large amount of boiling salted water for 5 to 7 minutes or until tender. Remove corn from Dutch oven; set aside to cool. Add beans to the boiling water in Dutch oven; cook for 3 to 4 minutes or just until crisp-tender. Drain beans in a colander; rinse with cold water and drain well. Cut kernels from corn cobs. In a large bowl combine corn kernels, beans, grape tomatoes, and red onion. Toss gently to combine. For dressing, in a food processor or blender combine cilantro, oil, chile peppers, shallots, vinegar, garlic, and salt. Cover and process or blend until nearly smooth. Drizzle dressing over vegetables; toss well to coat. Sprinkle with cheese. Serve immediately. |
3 ears fresh sweet corn, husks and silks removed 1 1/2 pounds fresh green beans, trimmed 3 cups grape tomatoes 1/2 small red onion, thinly sliced 1 cup snipped fresh cilantro 1/2 cup olive oil 3 fresh jalapeno chile peppers, stemmed, seeded, and chopped* 2 shallots, chopped 3 tablespoons cider vinegar 1 1/2 teaspoons bottled minced roasted garlic 1/4 teaspoon salt 1/2 cup crumbled Cotija cheese (2 ounces) |
Per serving: 175 kcal , 13 g fat (2 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 5 mg chol. , 71 mg sodium , 13 g carb. , 3 g fiber , 6 g sugar , 4 g pro. | 57 | 2017-11-28 04:21:17 | * | Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and | |
188 | 873 | 2017-11-28 04:36:38 | Mississippi Corn Bread Salad | The day before: Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside. For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix. In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill overnight. Tailgate day: Tote salad and green onions in an insulated cooler with ice packs. Before serving, sprinkle salad with green onions. |
1 8 1/2 ounce package corn muffin mix 1 cup mayonnaise or salad dressing 1 8 ounce carton sour cream 1 1 ounce envelope ranch dry salad dressing mix 2 cups shredded cheddar cheese (8 ounces) 2 15 ounce can pinto beans, rinsed and drained 2 15 1/4 ounce cans whole kernel corn, drained 10 slices bacon, crisp-cooked, drained, and crumbled 3 cups coarsely chopped tomatoes 1 cup chopped green and/or red sweet pepper 1/2 cup sliced green onions (4) |
Per serving: 342 kcal , 21 g fat (7 g sat. fat , 6 g polyunsaturated fat , 3 g monounsaturated fat ), 38 mg chol. , 779 mg sodium , 30 g carb. , 4 g fiber , 3 g sugar , 11 g pro. | 188 | 2017-11-28 04:36:38 | *Tip: | If you like, toast the crumbled corn bread. Preheat oven to 350 degrees F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool. | |
189 | 873 | 2017-11-28 04:36:38 | Mississippi Corn Bread Salad | The day before: Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside. For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix. In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill overnight. Tailgate day: Tote salad and green onions in an insulated cooler with ice packs. Before serving, sprinkle salad with green onions. |
1 8 1/2 ounce package corn muffin mix 1 cup mayonnaise or salad dressing 1 8 ounce carton sour cream 1 1 ounce envelope ranch dry salad dressing mix 2 cups shredded cheddar cheese (8 ounces) 2 15 ounce can pinto beans, rinsed and drained 2 15 1/4 ounce cans whole kernel corn, drained 10 slices bacon, crisp-cooked, drained, and crumbled 3 cups coarsely chopped tomatoes 1 cup chopped green and/or red sweet pepper 1/2 cup sliced green onions (4) |
Per serving: 342 kcal , 21 g fat (7 g sat. fat , 6 g polyunsaturated fat , 3 g monounsaturated fat ), 38 mg chol. , 779 mg sodium , 30 g carb. , 4 g fiber , 3 g sugar , 11 g pro. | 189 | 2017-11-28 04:36:38 | Must-have equipment: | Insulated cooler with ice packs | |
190 | 874 | 2017-11-28 04:36:39 | Lemon Kale Salad with Tomatoes | Our easy kale recipe is a fresh and delicious light lunch or side dish. Our Lemon Kale Salad with Tomatoes combines flavor-bursting ingredients like freshly shaved Parmesan cheese, chopped walnuts, homemade croutons, and a simple lemon salad dressing. | Rinse and dry kale. Trim and discard tough stems. Stack leaves, then cut across the leaves into 1/4-inch strips. In an extra-large bowl combine kale, tomatoes, croutons, nuts, and the grated Parmesan cheese. Juice lemons over salad ingredients. Drizzle with olive oil and sprinkle with salt and pepper to taste, then toss salad to combine. Sprinkle servings with the shaved Parmesan. | 2 bunches dinosaur kale 3 cups red and/or yellow cherry tomatoes, halved 1 cup Homemade Croutons 1/2 cup chopped walnuts 1/3 cup grated Parmesan cheese 3 - 4 lemons 1/2 cup olive oil Salt and black pepper 1/2 cup shaved Parmesan cheese | Per serving: 297 kcal , 23 g fat (4 g sat. fat , 6 g polyunsaturated fat , 12 g monounsaturated fat ), 7 mg chol. , 326 mg sodium , 19 g carb. , 4 g fiber , 4 g sugar , 9 g pro. | 190 | 2017-11-28 04:36:39 | HOMEMADE CROUTONS Remove crust from a chunk of ciabatta or baguette. Tear the bread in enough pieces to equal about 1 cup. Transfer to a large bowl. Combine 2 tablespoons olive oil or melted butter with a small clove of garlic, minced. Drizzle over bread | |
191 | 892 | 2017-11-28 04:37:15 | Fresh Mexican Salad Pizza | Customize this Mexican pizza with your favorite bean, salsa and any vegetables you have hanging out in your refrigerator. | Preheat oven according to pizza shell package directions. In a medium bowl mash beans, the 3 tablespoons salsa, and the taco seasoning mix with a potato masher or fork. Spread bean mixture over bread shell. Sprinkle with cheese. Place directly on oven rack and bake according to pizza shell package directions (about 10 minutes). Cool slightly. Sprinkle pizza with lettuce. Top with avocado, jicama, mango, sweet pepper, red onion, cilantro, and, if desired, jalapeno pepper. Cut into wedges. If desired, serve with additional salsa. |
1 15 ounce can no-salt-added pinto beans, rinsed and drained 3 tablespoons salsa 1 tablespoon reduced-sodium taco seasoning mix 1 12-inch thin-crust pizza shell 1/2 cup crumbled queso fresco (2 ounces) 1/2 cup coarsely chopped romaine lettuce 1 medium avocado, seeded, peeled, and chopped 1/4 cup peeled and chopped jicama 1/4 cup chopped mango 1/4 cup chopped red sweet pepper 2 tablespoons finely chopped red onion 2 tablespoons snipped fresh cilantro 1 fresh jalapeno chile pepper, finely chopped* (optional) Salsa (optional) |
Per serving: 414 kcal , 13 g fat (4 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 10 mg chol. , 735 mg sodium , 57 g carb. , 8 g fiber , 3 g sugar , 16 g pro. | 107 | 2017-11-28 04:25:26 | *Tip: | Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and |
192 | 895 | 2017-11-28 04:37:23 | Mexican Edamame and Couscous Salad | Crunchy, colorful and slightly spicy, it's nearly impossible to miss the meat in the vegetarian taco salad. | For dressing, in a screw-top jar combine the vinegar, cilantro, oil, chile pepper, garlic, salt, and black pepper. Cover and shake well; set aside. Arrange romaine on a large serving platter. Toss couscous with 1 tablespoon of the dressing. In a small bowl combine tomatoes and sweet pepper. Arrange tomato mixture, couscous, edamame, black beans, and lime wedges on romaine. Drizzle with the remaining dressing; sprinkle with queso fresco. |
1/4 cup cider vinegar 3 tablespoons snipped fresh cilantro 3 tablespoons olive oil 1 - 2 teaspoons chopped canned chipotle chile pepper in adobo sauce* 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground black pepper 8 cups coarsely shredded romaine lettuce 2 cups cooked Israeli (large pearl) couscous,** whole grain small pasta, or whole grain penne pasta 10 grape tomatoes, halved 1 medium yellow sweet pepper, cut into bite-size pieces 1/2 cup frozen shelled sweet soybeans (edamame), cooked according to package directions 1/2 cup canned no-salt-added black beans, rinsed and drained 1 lime, cut into thin wedges 2 tablespoons crumbled queso fresco |
Per serving: 290 kcal , 12 g fat (2 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 3 mg chol. , 184 mg sodium , 37 g carb. , 7 g fiber , 4 g sugar , 10 g pro. | 107 | 2017-11-28 04:25:26 | *Tip: | Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and |
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