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
1,1,"2017-11-28 04:16:57",Hummus,"Skip the store! Our homemade hummus puts the purchased stuff to shame.","In a blender or food processor combine first seven ingredients (through paprika). Cover and blend or process until smooth, stopping to scrape container as needed. If desired, add one or more stir-ins. Spoon hummus onto a serving platter. Sprinkle with parsley. If desired, drizzle with oil and sprinkle with pine nuts and/or paprika. Serve with pita wedges, tortilla chips, and/or vegetable dippers.","1 15 ounce can garbanzo beans (chickpeas), rinsed and drained 1/4 cup tahini (sesame seed paste) 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon paprika 1 tablespoon snipped fresh parsley 2 - 3 teaspoons olive oil (optional) 2 tablespoons toasted pine nuts and/or paprika (optional)","Per serving: 84 kcal , 7 g fat (1 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 0 mg chol. , 156 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 2 g pro.",1,"2017-11-28 04:16:57",Stir-Ins,"1/4 cup sliced green onions; 1/4 cup crumbled feta cheese; 1/3 cup chopped pitted ripe olives or Kalamata olives; 1/3 cup chopped roasted red sweet pepper; 2 to 3 chopped chipotle peppers in adobo sauce; 1 tablespoon snipped fresh dill; and/or 1/4 cup bas"
2,2,"2018-05-06 21:44:26","Parmesan Chicken and Broccoli","Bake this easy casserole recipe the same day. Or make it ahead and freeze it up to one month. To bake the frozen version, thaw it overnight (or 8 hours) in the fridge, then bake it following the Make-Ahead Tip.","Preheat oven to 350 degrees F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart baking dishes or casseroles; set aside. In a very large skillet heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, the water, tomato, and Parmesan cheese. Season to taste with salt and pepper. Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months. To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350 degrees F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.","2 cups uncooked converted rice 1 cup chopped onion (1 large) 2 tablespoons butter 2 1/2 teaspoons dried Italian seasoning, crushed 2 tablespoons vegetable oil 2 pounds skinless, boneless chicken breast halves, cut into bite-sized strips 3 cloves garlic, minced 1 24 ounce package frozen cut broccoli (6 cups) 2 10 3/4 ounce cans condensed cream of mushroom soup or cream of chicken soup 1 cup water 1 cup chopped tomato (1 large) 2/3 cup grated Parmesan cheese Salt Ground black pepper","Per serving: 320 kcal , 10 g fat (3 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 53 mg chol. , 668 mg sodium , 34 g carb. , 2 g fiber , 2 g sugar , 25 g pro.",2,"2017-11-28 04:17:00",icons,"low cal quick"
3,2,"2018-05-06 21:44:26","Parmesan Chicken and Broccoli","Bake this easy casserole recipe the same day. Or make it ahead and freeze it up to one month. To bake the frozen version, thaw it overnight (or 8 hours) in the fridge, then bake it following the Make-Ahead Tip.","Preheat oven to 350 degrees F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart baking dishes or casseroles; set aside. In a very large skillet heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, the water, tomato, and Parmesan cheese. Season to taste with salt and pepper. Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months. To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350 degrees F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.","2 cups uncooked converted rice 1 cup chopped onion (1 large) 2 tablespoons butter 2 1/2 teaspoons dried Italian seasoning, crushed 2 tablespoons vegetable oil 2 pounds skinless, boneless chicken breast halves, cut into bite-sized strips 3 cloves garlic, minced 1 24 ounce package frozen cut broccoli (6 cups) 2 10 3/4 ounce cans condensed cream of mushroom soup or cream of chicken soup 1 cup water 1 cup chopped tomato (1 large) 2/3 cup grated Parmesan cheese Salt Ground black pepper","Per serving: 320 kcal , 10 g fat (3 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 53 mg chol. , 668 mg sodium , 34 g carb. , 2 g fiber , 2 g sugar , 25 g pro.",3,"2017-11-28 04:17:00",time,3
390,2,"2018-05-06 21:44:26","Parmesan Chicken and Broccoli","Bake this easy casserole recipe the same day. Or make it ahead and freeze it up to one month. To bake the frozen version, thaw it overnight (or 8 hours) in the fridge, then bake it following the Make-Ahead Tip.","Preheat oven to 350 degrees F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart baking dishes or casseroles; set aside. In a very large skillet heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, the water, tomato, and Parmesan cheese. Season to taste with salt and pepper. Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months. To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350 degrees F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.","2 cups uncooked converted rice 1 cup chopped onion (1 large) 2 tablespoons butter 2 1/2 teaspoons dried Italian seasoning, crushed 2 tablespoons vegetable oil 2 pounds skinless, boneless chicken breast halves, cut into bite-sized strips 3 cloves garlic, minced 1 24 ounce package frozen cut broccoli (6 cups) 2 10 3/4 ounce cans condensed cream of mushroom soup or cream of chicken soup 1 cup water 1 cup chopped tomato (1 large) 2/3 cup grated Parmesan cheese Salt Ground black pepper","Per serving: 320 kcal , 10 g fat (3 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 53 mg chol. , 668 mg sodium , 34 g carb. , 2 g fiber , 2 g sugar , 25 g pro.",390,"2018-05-06 21:44:26",,"Assemble casserole as above. Cover with foil; seal, label, and freeze for up to 4 months. The night before serving, place frozen casserole, covered, in the refrigerator to thaw. Bake thawed casserole, covered, in a 350 degree F oven for 30 minutes. Uncove"
4,3,"2017-11-28 04:17:03","Eggs Benedict Bake",,"Preheat broiler. Lightly grease a large skillet. Add enough water to the skillet to fill half full. Add vinegar. Bring mixture to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slip egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs to a plate. Meanwhile, place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted; cool. Grease a 3-quart rectangular baking dish. Spread the cut side of each muffin half with about 2 teaspoons of the semisoft cheese. Place muffin halves, cheese sides up, in prepared dish. Top each with a slice of ham, folding or cutting it to fit. Top each ham slice with two basil leaves and one tomato slice. Preheat oven to 350 degrees F. Top each tomato slice with one cooked egg. Spoon Mock Hollandaise Sauce over eggs. Bake, covered, about 25 minutes or until heated through. If desired, sprinkle with paprika and/or snipped basil.","1 teaspoon vinegar 8 eggs 4 English muffins, split 1/3 cup flavored semisoft cheese, such as pepper, garlic and herb, garden vegetable, or toasted onion 8 thin slices cooked ham (12 ounces) 16 large fresh basil, spinach, or arugula leaves 8 thin slices tomato 1 recipe Mock Hollandaise Sauce Paprika (optional) Fresh snipped basil (optional)","Per serving: 423 kcal , 31 g fat (9 g sat. fat , 11 g polyunsaturated fat , 5 g monounsaturated fat ), 257 mg chol. , 930 mg sodium , 17 g carb. , 1 g fiber , 2 g sugar , 18 g pro.",4,"2017-11-28 04:17:03","TO MAKE AHEAD:","Starting at Step 3, prepare as directed through Step 4. Cover and chill for 4 to 24 hours. Prepare Mock Hollandaise Sauce; cover and chill for up to 24 hours. To serve, prepare eggs as directed in Steps 1 and 2. Continue as directed in Step 5."
5,5,"2017-11-28 04:17:08","Make-Ahead Frozen Margaritas","Need a quick drink for a party, but don't want to spend all night playing bartender? These delicious make-ahead margaritas are the answer! Freeze them in jars overnight and they're all set for the next day.","In a blender combine limeade concentrate, tequila, and orange liqueur. Cover and blend until combined. Add ice cubes; blend until mixture becomes slushy. Pour into half-pint jars. Cover and freeze overnight.","1 12 ounce can frozen limeade concentrate 2/3 cup (about 5 ounces) tequila 1/2 cup (4 ounces) orange liqueur 4 cups ice cubes","Per serving: 190 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 1163 mg sodium , 32 g carb. , 0 g fiber , 26 g sugar , 0 g pro.",5,"2017-11-28 04:17:08","Strawberry Margaritas:","Prepare as above, except add 2 cups frozen unsweetened whole strawberries along with the ice cubes."
6,6,"2017-11-28 04:17:11","Southern Grits Casserole with Red Pepper Relish","Sauteed and seasoned red sweet peppers make a tangy relish for traditional grits.","In a large saucepan bring water to a boil. Slowly stir in grits. Gradually stir about 1 cup of the hot mixture into the eggs. Return to saucepan. Stir in cheese, milk, green onion, jalapeno peppers, garlic salt, and white pepper. Spoon grits mixture into a 2-quart casserole. Bake, uncovered, in a 350 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If desired, sprinkle with additional green onion. Meanwhile, for relish, in a medium saucepan cook red peppers, red onion, and garlic in hot margarine or butter until peppers are just tender. Remove from heat and stir in parsley and vinegar. Let stand at room temperature at least 30 minutes. Serve with grits. Makes 4 servings.","4 cups water 1 cup quick-cooking grits 4 beaten eggs 2 cups shredded cheddar cheese (8 ounces) 1/2 cup milk 2 green onions, sliced (1/4 cup) 1 - 2 jalapeno peppers, seeded (if desired) and chopped 1/2 teaspoon garlic salt 1/4 teaspoon white pepper Sliced green onion (optional) 2 medium red sweet peppers, chopped (2 cups) 1 small red onion, chopped (1/2 cup) 2 cloves garlic, minced 1 tablespoon margarine or butter 1/3 cup snipped parsley 1 tablespoon white wine vinegar","Per serving: 403 kcal , 27 g fat (14 g sat. fat , 275 mg chol. , 731 mg sodium , 16 g carb. , 23 g pro.",6,"2017-11-28 04:17:11",,"Prepare relish; cover and chill up to 8 hours. Let stand at room temperature for 30 minutes before serving."
7,7,"2017-11-28 04:17:13","Chicken, Lentil and Barley Soup","The lentils and barley give this pleasing poultry soup an earthy, down-home flavor.","Rinse and drain lentils; set aside. In a large saucepan or Dutch oven cook leeks or onion, red or green pepper, and garlic in margarine or butter until tender but not brown. Carefully stir in chicken broth, basil, oregano, rosemary, pepper, and the lentils. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken or turkey, carrots, and uncooked barley. Simmer, covered, about 20 minutes more or just until carrots are tender. Stir in undrained tomatoes; heat through. Makes 4 to 6 servings.","1/2 cup dry lentils 1 cup sliced leeks or chopped onion 1/2 cup chopped red or green sweet pepper 1 clove garlic, minced 2 tablespoons margarine or butter 5 cups chicken broth 1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed 3/4 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon pepper 1 1/2 cups chopped cooked chicken or turkey 1 1/2 cups sliced carrots 1/2 cup quick-cooking barley 1 14 1/2 ounce can tomatoes, cut up","Per serving: 367 kcal , 13 g fat (3 g sat. fat , 51 mg chol. , 1324 mg sodium , 36 g carb. , 8 g fiber , 28 g pro.",7,"2017-11-28 04:17:13",,"Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook over medium heat until heated through, stirring occasionally to break apart."
8,11,"2017-11-28 04:17:22","Italian Chicken Spirals","For colorful appetizers, roll green spinach, pink prosciutto, and white mascarpone cheese into skinless, boneless chicken breasts. Bake, cool, and refrigerate, then cut the rolls in bite-size pieces.","Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Pound chicken lightly to 1/4-inch thickness. Repeat with remaining chicken breast halves. Set aside. Place spinach leaves in a colander; pour boiling water over leaves in the colander set in sink. Drain spinach on paper towels. Place a chicken breast half, smooth side down, on a cutting board or other flat surface. Season with salt and pepper. Arrange a slice of prosciutto on chicken. Spread a rounded tablespoon of cheese evenly over prosciutto. Arrange a spinach leaf on top. Roll chicken tightly from one long edge and place, seam side down, in a greased shallow baking pan. Repeat with remaining chicken breast halves. Combine olive oil and paprika; brush over chicken. Bake in a 375 degree F oven for 25 to 30 minutes or until chicken is tender and no longer pink; cool slightly. Cover and refrigerate several hours. For Basil Mayonnaise: Combine mayonnaise, fresh basil, shallot, and garlic in a food processor bowl or blender container. Cover and process or blend until almost smooth. Cover and chill up to 4 hours. To serve, trim off ends of chicken rolls. Cut each chicken roll into 6 slices. Arrange slices on serving plate. Serve with Basil Mayonnaise spooned into a sweet pepper half and garnish with fresh basil, if desired. Makes 36 appetizers.","6 large skinless, boneless chicken breast halves (about 2 pounds total) 6 medium spinach leaves, stems removed 6 thin slices prosciutto (about 2-1/2 ounces total) 1/2 cup mascarpone cheese or cream cheese, softened 1 tablespoon olive oil 1/4 teaspoon paprika Basil Mayonnaise: 3/4 cup mayonnaise 1/2 cup loosely packed fresh basil 1/2 small shallot 1/2 clove garlic White and/or purple flowering kale (optional)","Per serving: 84 kcal , 7 g fat (2 g sat. fat , 20 mg chol. , 75 mg sodium , 0 g carb. , 0 g fiber , 6 g pro.",8,"2017-11-28 04:17:22",,"Prepare chicken. Cover and chill up to 8 hours. Prepare mayonnaise. Cover and chill up to 4 hours."
9,12,"2017-11-28 04:17:23","Simple Strawberry Jam","Give a container of this sweet jam as a Christmas gift, adding a pretty vintage jam spoon to the outside of the container.","In a large bowl, crush berries with a potato masher. Stir in sugar. Let stand for 10 minutes; stirring occasionally. In a small saucepan, combine pectin and water. Bring to boiling; boil for 1 minute, stirring constantly. Remove from heat. Pour into berry mixture. Add lemon juice and stir about 3 minutes or until sugar is dissolved and mixture is smooth. Stir in lemon slices. Ladle jam into clean half-pint freezer containers or jars, leaving 1/2-inch headspace; seal. Let stand at room temperature about 24 hours or until set.","4 cups fresh strawberries, hulled 4 cups sugar 1 1 3/4 ounce package regular powdered fruit pectin 3/4 cup water 2 tablespoons fresh lemon juice 1 small lemon, very thinly sliced","Per serving: 87 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 3 mg sodium , 23 g carb. , 0 g fiber , 21 g sugar , 0 g pro.",9,"2017-11-28 04:17:23","Gift It!","Fill a plastic container with the jam and close the lid. Cut the sleeve off an old sweater 1 inch longer than the height of the container. Slide the sleeve on the container. Tuck the cut sleeve edge under the container. Tie a ribbon around the middle of t"
10,14,"2017-11-28 04:17:27","Lemon Cheesecake",,"Place oven rack at center position. Preheat oven to 350 degree F. To make the crust, combine the crumbs and melted butter. Press the cookie crumbs onto the bottom only of an 8-inch springform pan. Bake for 5 minutes. Cool on wire rack. To make the filling, pour half-and-half into a small saucepan. Sprinkle gelatin over half-and-half. Let stand for 3 minutes to soften. Heat and stir gently over medium heat about 1 minute or just until gelatin dissolves. Remove from heat; cool. Meanwhile, in a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth; add lemon curd and lemom peel. Add half-and-half mixture; beat about 1 minute more until combined. Pour filling over crumb crust in springform pan; smooth top with a spatula. Cover with plastic wrap; chill for at least 6 hours or up to 48 hours. To serve, run a small knife around inside of springform pan to loosen; remove sides of pan. Top cheesecake with pomegranate seeds or raspberries. Makes 10 to 12 servings.","1 1/2 cups butter shortbread cookie crumbs (5-1/2 ounces) 2 tablespoons butter, melted 1/4 cup half-and-half or light cream 1 envelope unflavored gelatin 3 8 ounce package cream cheese, softened 1 cup lemon curd (about one 10-ounce jar) 1 cup fresh pomegranate seeds or 2 cups fresh raspberries 2 teaspoons finely shredded lemon peel","Per serving: 451 kcal , 32 g fat (19 g sat. fat , 109 mg chol. , 322 mg sodium , 17 g carb. , 3 g fiber , 7 g pro.",10,"2017-11-28 04:17:27",,"Cheesecake can be made two days ahead; store covered in refrigerator. Seed pomegranates; cover and chill."
11,15,"2017-11-28 04:17:30",Croquembouche,"Croquembouche is the perfect holiday pastry. Stack the filled cream puffs in a showy cone shape using caramel to adhere for a Christmas dessert that looks a bit like a Christmas tree!","For the filling, heat milk with vanilla bean in medium saucepan, until small bubbles appear around edge. Meanwhile, whisk 1/2 cup sugar and cornstarch in a bowl; set aside. Remove vanilla bean from hot milk. Scrape seeds from bean and add to milk mixture. Gradually whisk half the hot milk into sugar-cornstarch mixture; then add mixture to saucepan. Remove saucepan from heat and whisk in yolks. Stirring with whisk, bring mixture to a boil over medium heat. (Once thickened the mixture might appear curdled, but it's okay.) Whisk custard vigorously 4 seconds, until smooth. Return custard to a boil; boil 1 minute more. Stir in peel and juice. Transfer to medium bowl; cover and refrigerate until cool, 2 hours. Beat cream in mixer bowl until soft peaks form. Gently whisk half the whipped cream into custard; fold in remaining cream with rubber spatula. For the cream puffs, heat oven to 400 degree F. Lightly grease 2 large cookie sheets. Bring water, butter, 1 tablespoon sugar, and salt to boil in medium saucepan; boil until butter melts. Reduce heat to medium, add flour all at once; stir until dough pulls away from side of pan. Continue stirring 1 to 2 minutes to dry. Transfer dough to a mixer bowl. Beat in eggs at medium speed, one at a time, until blended after each addition and mixture is stiff. Spoon warm dough into large pastry bag fitted with a 1/2-inch round tip. Pipe into eighty 1-inch balls, 1 inch apart, on prepared sheets. Bake 22 to 25 minutes, switching pans after 15 minutes, until golden brown. Remove pans from oven. Turn oven off. With a small, sharp knife, cut a small slit in the center of the flat bottom of each puff. Return puffs, bottom down, to cookie sheets and let stand in oven with door ajar, 1 hour. Transfer puffs to wire racks and cool completely. To prepare half the caramel, heat small skillet over medium heat 1 minute. Add 1/4 cup sugar and 2 tablespoons corn syrup to the skillet; cook, swirling pan occasionally, until sugar melts and turns golden, 7 minutes. Add 3/4 cup sugar, 1/4 cup at a time, swirling pan until sugar melts after each addition and caramel is light amber. Remove pan from heat. Carefully dip top of each puff into caramel and immediately return each puff caramel-side up to cookie sheet. (If caramel hardens, reheat over low heat until melted.) Spoon half the filling into large pastry bag fitted with a plain 1/4-inch tip. Insert the tip into the slit of a puff; fill and return to cookie sheet. Repeat with remaining puffs and filling. To form cone: Cover an 8-inch round cardboard circle with foil; set aside. Make remaining caramel: Clean and dry the skillet. Heat over medium heat 1 minute. Add remaining 3/4 cup sugar and 1 tablespoon corn syrup and cook, swirling pan occasionally, until sugar melts and turns golden, 5 to 8 minutes. Remove from heat. Dip bottom of each puff and arrange a circle of puffs along the edge of the foil-lined circle (about 14 puffs). Combine gluing and stacking seven more layers of puffs with caramel to form a cone, (If caramel hardens, reheat over low heat until melted.) Let stand until caramel completely hardens. To serve, transfer croque-en-bouche to serving plate. Then cut horizontally in rows through caramel with serrated knife to separate puffs, and transfer to serving plates. Makes 12 servings.","2 cups milk 1 vanilla bean, split 1/2 cup sugar 6 tablespoons cornstarch 5 large egg yolks, lightly beaten 1 teaspoon freshly grated orange peel 2 tablespoons fresh orange juice 1/2 cup heavy or whipping cream 1 1/2 cups water 10 tablespoons unsalted butter or margarine, cut up 1 tablespoon sugar 1/2 teaspoon salt 1 1/2 cups all-purpose flour 5 large eggs, at room temperature 1 3/4 cups sugar, divided 3 tablespoons light corn syrup, divided","Per serving: 445 kcal , 20 g fat (11 g sat. fat , 222 mg chol. , 153 mg sodium , 61 g carb. , 7 g pro.",11,"2017-11-28 04:17:30",,"Prepare filling as directed above. Cover and chill for up to 24 hours. Prepare cream puffs as directed above. Wrap loosely in foil and store at room temperature overnight. Assemble and stack cream puffs as directed above. Cover and chill for up to 6 hours"
12,16,"2017-11-28 04:17:34",Popovers,"Like their close cousin, Yorkshire pudding, puffy crisp popovers, with moist tender centers, are tasty complements to serve with roast beef, lamb, and pork.","Using 1/2 teaspoon shortening for each cup, grease the bottoms and sides of six 6-ounce custard cups or cups of a popover pan. (Or, lightly coat cups with cooking spray.) Place the custard cups on a 15x10x1-inch baking pan; set aside. In a medium bowl use a wire whisk or rotary beater to beat eggs, milk, and oil until combined. Add flour and salt; beat until smooth. Fill the prepared cups half full with batter. Bake in a 400 degree F oven about 40 minutes or until very firm. Immediately after removing from oven, prick each popover to let steam escape (see photo, below). Turn off the oven. For crisper popovers, return popovers to oven for 5 to 10 minutes or until desired crispness is reached. Remove popovers from cups; serve immediately. Makes 6 popovers.","1 tablespoon shortening or nonstick cooking spray 2 beaten eggs 1 cup milk 1 tablespoon cooking oil 1 cup all-purpose flour 1/4 teaspoon salt","Per serving: 159 kcal , 7 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 74 mg chol. , 139 mg sodium , 18 g carb. , 1 g fiber , 2 g sugar , 6 g pro.",12,"2017-11-28 04:17:34","Cinnamon Popovers:","Prepare as above, except add 1/2 teaspoon ground cinnamon with the flour. Continue as directed. If desired, serve with honey and butter or margarine."
13,17,"2017-11-28 04:17:35","Cajun Chicken Burgers","Use a portion of the chickpeas from a 15-ounce can for these chicken burgers; then use the remaining chickpeas to make a hearty chickpea side salad.","In a medium mixing bowl combine mashed chickpeas, egg, bread crumbs, Cajun seasoning, and salt. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties. Preheat oven broiler. Place patties on an ungreased, unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 minutes. Turn patties; broil 6 to 8 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F. Toast rolls under broiler, if desired. Serve patties in buns with lettuce leaves and tomato slices, if desired and serve with chili sauce, taco sauce, or catsup. Makes 4 servings.","1/4 cup cooked or canned chickpeas (garbanzo beans), drained and mashed 1 beaten egg 2 tablespoons fine dry bread crumbs 1 1/2 teaspoons Cajun seasoning* 1/4 teaspoon salt 1 pound ground raw chicken 4 Kaiser rolls or hamburger buns, split Lettuce leaves (optional) Tomato slices (optional) Chili sauce, taco sauce, or catsup (optional)","Per serving: 338 kcal , 10 g fat (2 g sat. fat , 108 mg chol. , 653 mg sodium , 36 g carb. , 1 g fiber , 25 g pro.",13,"2017-11-28 04:17:35",,"Prepare burgers; cover and chill up to 4 hours."
14,17,"2017-11-28 04:17:35","Cajun Chicken Burgers","Use a portion of the chickpeas from a 15-ounce can for these chicken burgers; then use the remaining chickpeas to make a hearty chickpea side salad.","In a medium mixing bowl combine mashed chickpeas, egg, bread crumbs, Cajun seasoning, and salt. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties. Preheat oven broiler. Place patties on an ungreased, unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 minutes. Turn patties; broil 6 to 8 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F. Toast rolls under broiler, if desired. Serve patties in buns with lettuce leaves and tomato slices, if desired and serve with chili sauce, taco sauce, or catsup. Makes 4 servings.","1/4 cup cooked or canned chickpeas (garbanzo beans), drained and mashed 1 beaten egg 2 tablespoons fine dry bread crumbs 1 1/2 teaspoons Cajun seasoning* 1/4 teaspoon salt 1 pound ground raw chicken 4 Kaiser rolls or hamburger buns, split Lettuce leaves (optional) Tomato slices (optional) Chili sauce, taco sauce, or catsup (optional)","Per serving: 338 kcal , 10 g fat (2 g sat. fat , 108 mg chol. , 653 mg sodium , 36 g carb. , 1 g fiber , 25 g pro.",14,"2017-11-28 04:17:35",*,"To make your own Cajun seasoning, in a container with a tight-fitting lid combine 2 tablespoons salt, 1 tablespoon ground red pepper, 1 teaspoon ground white pepper, 1 teaspoon garlic powder, and 1 teaspoon ground black pepper. Store, covered, at room tem"
15,18,"2017-11-28 04:17:38","Florida Crab Cakes","A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.","Thaw crab, if frozen; set aside. In a medium bowl combine egg, 1/4 cup of the fine dry bread crumbs, the finely chopped green onions, the 2 tablespoons mayonnaise or salad dressing, 1 tablespoon parsley, thyme, mustard, Worcestershire sauce, and salt. Add crab; mix well. Shape crab mixture into four 3/4 -inch-thick patties. In a small bowl combine remaining fine dry bread crumbs and cornmeal. Coat patties with cornmeal mixture. In a large skillet heat the cooking oil; add crab cakes. Cook over medium heat about 3 minutes on each side or until crab cakes are golden and heated through, adding additional oil, if necessary. For tartar sauce, in a small bowl stir together the 1 cup mayonnaise or salad dressing, chopped dill pickle or sweet pickle relish, 1 tablespoon sliced green onion, 1 tablespoon parsley, the pimiento, and lemon juice. Serve crab cakes on a bed of salad greens and top with tartar sauce, if desired. Garnish with lemon wedges, if desired. Makes 4 servings.","Crab Cakes: 1 6 ounce package frozen crabmeat or one 6-ounce can crabmeat, drained, flaked and cartilage removed (about 1-1/2 cups) 1 egg, slightly beaten 1/2 cup fine dry bread crumbs 2 green onions, finely chopped (2 tablespoons) 2 tablespoons mayonnaise or salad dressing 1 tablespoon snipped parsley 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 2 teaspoons Dijon-style or Creole mustard 1/2 teaspoon white wine Worcestershire sauce 1/8 teaspoon salt 1/4 cup cornmeal 2 tablespoons cooking oil Salad greens (optional) Lemon wedges (optional) Tartar Sauce: 1 cup mayonnaise or salad dressing 1/4 cup finely chopped dill pickle or sweet pickle relish 1 tablespoon sliced green onion 1 tablespoon snipped fresh parsley 1 tablespoon diced pimiento 1 teaspoon lemon juice","Per serving: 259 kcal , 15 g fat (2 g sat. fat , 100 mg chol. , 401 mg sodium , 17 g carb. , 13 g pro.",15,"2017-11-28 04:17:38",,"Prepare and shape crab cakes but do not coat with cornmeal. Cover and chill up to 4 hours. Coat, cook, and serve as above. Prepare sauce; cover and chill up to 24 hours."
16,19,"2018-05-06 21:45:48","Hamburger Pie","Use homemade or refrigerated mashed potatoes for the topping on this hearty, savory pie.","Preheat oven to 375 degree F. Stir in 1/2 cup of the cheese into the potatoes; set mixture aside. In a large skillet cook ground beef, sausage, and onion until meat is no longer pink and onion is tender. Drain. Stir in squash, undrained tomatoes, tomato paste, and pepper. Bring to boiling. Transfer the mixture to a 2-quart casserole. Spoon mashed potato mixture into a large pastry bag fitted with a large round tip. Starting at one end, fill in the center of the casserole with rows of the mashed potato mixture until the meat mixture is covered. (Or, spoon mashed potato mixture in mounds on top of hot mixture.) Sprinkle with remaining cheese. Sprinkle with paprika, if desired. Bake for 30 minutes or until mashed potato top is golden brown. Let stand 5 minutes before serving. Sprinkle with fresh flat-leaf parsley. Makes 6 servings.","3/4 cup shredded pizza cheese or Italian cheese blend 2 cups mashed potatoes,* or refrigerated mashed potatoes 8 ounces lean ground beef 4 ounces bulk sweet Italian sausage 1/2 cup chopped onion (1 medium) 2 cups sliced zucchini or yellow summer squash 1 14 1/2 ounce can chunky pasta-style tomatoes 1/2 6 ounce can tomato paste(1/3 cup) 1/4 teaspoon pepper Paprika (optional) Flat-leaf parsley","Per serving: 254 kcal , 12 g fat (3 g sat. fat , 39 mg chol. , 644 mg sodium , 21 g carb. , 3 g fiber , 16 g pro.",16,"2017-11-28 04:17:40",,"After bringing meat filling mixture to a boil, divide evenly among six 10-ounce individual casserole dishes. Top with potatoes. Cover with plastic wrap; chill up to 48 hours. To bake, remove plastic wrap; place casseroles in a 15x10x1-inch baking pan. Cov"
17,19,"2018-05-06 21:45:48","Hamburger Pie","Use homemade or refrigerated mashed potatoes for the topping on this hearty, savory pie.","Preheat oven to 375 degree F. Stir in 1/2 cup of the cheese into the potatoes; set mixture aside. In a large skillet cook ground beef, sausage, and onion until meat is no longer pink and onion is tender. Drain. Stir in squash, undrained tomatoes, tomato paste, and pepper. Bring to boiling. Transfer the mixture to a 2-quart casserole. Spoon mashed potato mixture into a large pastry bag fitted with a large round tip. Starting at one end, fill in the center of the casserole with rows of the mashed potato mixture until the meat mixture is covered. (Or, spoon mashed potato mixture in mounds on top of hot mixture.) Sprinkle with remaining cheese. Sprinkle with paprika, if desired. Bake for 30 minutes or until mashed potato top is golden brown. Let stand 5 minutes before serving. Sprinkle with fresh flat-leaf parsley. Makes 6 servings.","3/4 cup shredded pizza cheese or Italian cheese blend 2 cups mashed potatoes,* or refrigerated mashed potatoes 8 ounces lean ground beef 4 ounces bulk sweet Italian sausage 1/2 cup chopped onion (1 medium) 2 cups sliced zucchini or yellow summer squash 1 14 1/2 ounce can chunky pasta-style tomatoes 1/2 6 ounce can tomato paste(1/3 cup) 1/4 teaspoon pepper Paprika (optional) Flat-leaf parsley","Per serving: 254 kcal , 12 g fat (3 g sat. fat , 39 mg chol. , 644 mg sodium , 21 g carb. , 3 g fiber , 16 g pro.",17,"2017-11-28 04:17:40",*,"To make mashed potatoes, wash and peel 1 pound of potatoes. Cut into quarters or cubes. Cook, covered, in a small amount of boiling salted water for 20 to 25 minutes or until tender. Mash with a potato masher or beat with an electric mixer on low speed un"
18,20,"2017-11-28 04:17:43","Raspberry-Hazelnut Meringue Torte","What a spectacular way to end a meal! The fantastic combination of fresh raspberries and hazelnuts add a light flavor to the crowd-pleasing meringue crust of this dessert.","Line one large or 2 medium baking sheets with parchment paper or foil. Draw three 7-inch circles, 1 inch apart, on the paper. Set baking sheet(s) aside. In a large mixing bowl beat egg whites, vanilla, and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 9 minutes or until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in hazelnuts. Spread the meringue mixture evenly over the three circles. Bake in a 300 degree F oven for 20 minutes. Turn off the oven. Let the meringues dry in the oven with the door closed for 1 hour (do not open oven door). Meanwhile, in a medium mixing bowl beat whipping cream and powdered sugar until stiff peaks form. To assemble torte, peel meringue circles from paper. Place one meringue circle on a serving plate; spread one-third of the whipped cream on the meringue circle. Sprinkle 1/2 cup of the raspberries over the whipped cream. Repeat these layers once more. Place last meringue circle atop raspberries; spread with remaining whipped cream. Cover and chill for 4 to 6 hours. Just before serving, garnish top with remaining raspberries and mint. Makes 6 to 8 servings.","4 egg whites 1 teaspoon vanilla 1/4 teaspoon cream of tartar 3/4 cup sugar 1/3 cup finely chopped hazelnuts (filberts) 1 cup whipping cream 1 tablespoon powdered sugar 2 cups red or black raspberries Fresh mint","Per serving: 325 kcal , 21 g fat (10 g sat. fat , 54 mg chol. , 52 mg sodium , 33 g carb. , 5 g pro.",18,"2017-11-28 04:17:43",,"Prepare meringue shells. Store in air-tight container at room temperature for up to 1 week."
19,25,"2017-11-28 04:17:58","Delicata Squash Salad with Pork Medallions","Pork tenderloin is so lean, and the homemade vinaigrette is so light, that this pork salad clocks in at less than 250 calories!","Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In a large nonstick skillet cook pork in hot oil over medium-high heat for 5 minutes or until browned but still slightly pink in center, turning once halfway through cooking. Remove from skillet; keep warm. In the same skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Crumble bacon; set aside. Wipe skillet clean. Add squash, apple juice, 1/4 cup water, and shallots to skillet. Bring to boiling; reduce heat. Cook, covered, for 6 to 8 minutes or until squash is just tender. Add vinegar, thyme, and 1/4 teaspoon ground black pepper to skillet. Return pork and any accumulated juices to skillet; heat through. Serve over spinach. Sprinkle with bacon.","12 ounces pork tenderloin, cut into 1/2-inch slices 1 tablespoon olive oil 3 slices lower sodium less fat bacon 1 pound delicata squash, seeds removed and cut into 1-inch piece*s 3/4 cup unsweetened apple juice 2 shallots, thinly sliced 3 tablespoons cider vinegar 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 6 cups fresh baby spinach","Per serving: 226 kcal , 6 g fat (1 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 58 mg chol. , 315 mg sodium , 19 g carb. , 4 g fiber , 5 g sugar , 22 g pro.",19,"2017-11-28 04:17:58",*Tip:,"It is not necessary to peel delicata squash. The skin is tender after cooking and is a good source of fiber."
20,26,"2017-11-28 04:17:59","Lemon Cream Cheese Cutout Cookies","Lemon peel contrasts pleasantly with the spice in these tender cookie cutouts.","Stir together flour, spices, and salt. In a medium mixing bowl, beat together butter, cream cheese, and sugar with an electric mixer until well combined. Beat in milk and lemon peel. Add dry ingredients, beating at low speed just until combined. Chill, covered, for 2 to 3 hours or until firm. On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut into shapes using cutters. Place on ungreased cookie sheets. Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Cool on wire racks.","2 1/4 cups all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon salt 2/3 cup butter, softened 1 3 ounce package cream cheese, softened 1/2 cup sugar 3 tablespoons milk 1 1/2 teaspoons grated lemon peel Icing: 2 cups sifted powdered sugar (optional) 3 tablespoons warm water (optional) 4 teaspoons meringue powder (optional) 1/4 teaspoon cream of tartar (optional)","Per serving: 47 kcal , 3 g fat (2 g sat. fat , 7 mg chol. , 32 mg sodium , 5 g carb. , 0 g fiber , 1 g pro.",20,"2017-11-28 04:17:59",Icing:,"If desired, in a medium mixing bowl combine powdered sugar, meringue powder,* and cream of tartar. Add 3 tablespoons 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 "
21,26,"2017-11-28 04:17:59","Lemon Cream Cheese Cutout Cookies","Lemon peel contrasts pleasantly with the spice in these tender cookie cutouts.","Stir together flour, spices, and salt. In a medium mixing bowl, beat together butter, cream cheese, and sugar with an electric mixer until well combined. Beat in milk and lemon peel. Add dry ingredients, beating at low speed just until combined. Chill, covered, for 2 to 3 hours or until firm. On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut into shapes using cutters. Place on ungreased cookie sheets. Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Cool on wire racks.","2 1/4 cups all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon salt 2/3 cup butter, softened 1 3 ounce package cream cheese, softened 1/2 cup sugar 3 tablespoons milk 1 1/2 teaspoons grated lemon peel Icing: 2 cups sifted powdered sugar (optional) 3 tablespoons warm water (optional) 4 teaspoons meringue powder (optional) 1/4 teaspoon cream of tartar (optional)","Per serving: 47 kcal , 3 g fat (2 g sat. fat , 7 mg chol. , 32 mg sodium , 5 g carb. , 0 g fiber , 1 g pro.",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."
22,27,"2017-11-28 04:18:01","Fajita-Style Quesadillas","The colorful, fresh vegetables and oozy melted cheese in these fajita-style quesadillas will prove irresistible. Serve them as party appetizers or for a quick lunch on the weekend.","In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up. Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.","1/2 medium red or green sweet pepper, seeded and cut into bite-size strips 1/2 medium onion, halved and thinly sliced 1 fresh serrano pepper, halved, seeded, and cut into thin strips* 2 teaspoons vegetable oil 4 6-inch white corn tortillas Nonstick cooking spray 1/2 cup shredded Monterey Jack cheese (2 ounces) 2 thin slices tomato, halved crosswise 1 tablespoon snipped fresh cilantro Light dairy sour cream (optional) Cilantro and lime wedges (optional)","Per serving: 61 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 6 mg chol. , 41 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 2 g pro.",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"
23,27,"2017-11-28 04:18:01","Fajita-Style Quesadillas","The colorful, fresh vegetables and oozy melted cheese in these fajita-style quesadillas will prove irresistible. Serve them as party appetizers or for a quick lunch on the weekend.","In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up. Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.","1/2 medium red or green sweet pepper, seeded and cut into bite-size strips 1/2 medium onion, halved and thinly sliced 1 fresh serrano pepper, halved, seeded, and cut into thin strips* 2 teaspoons vegetable oil 4 6-inch white corn tortillas Nonstick cooking spray 1/2 cup shredded Monterey Jack cheese (2 ounces) 2 thin slices tomato, halved crosswise 1 tablespoon snipped fresh cilantro Light dairy sour cream (optional) Cilantro and lime wedges (optional)","Per serving: 61 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 6 mg chol. , 41 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 2 g pro.",23,"2017-11-28 04:18:01","Nutrition for 2 servings","Make this a heartier meal instead of an appetizer by simply serving two instead of eight. Each person would get one whole quesadilla. Nutrition analysis per 2 servings: 263 calories, 10 g protein, 22 g carbohydrate, 15 g total fat (6 g sat. fat), 25 mg ch"
24,27,"2017-11-28 04:18:01","Fajita-Style Quesadillas","The colorful, fresh vegetables and oozy melted cheese in these fajita-style quesadillas will prove irresistible. Serve them as party appetizers or for a quick lunch on the weekend.","In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up. Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.","1/2 medium red or green sweet pepper, seeded and cut into bite-size strips 1/2 medium onion, halved and thinly sliced 1 fresh serrano pepper, halved, seeded, and cut into thin strips* 2 teaspoons vegetable oil 4 6-inch white corn tortillas Nonstick cooking spray 1/2 cup shredded Monterey Jack cheese (2 ounces) 2 thin slices tomato, halved crosswise 1 tablespoon snipped fresh cilantro Light dairy sour cream (optional) Cilantro and lime wedges (optional)","Per serving: 61 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 6 mg chol. , 41 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 2 g pro.",24,"2017-11-28 04:18:01",Tip,"Add cooked beans, chicken, shrimp, or your other favorite protein to these quesadillas for a heartier meal."
25,31,"2017-11-28 04:18:05","Homemade Coarse Ground Mustard","Freshly-ground mustard seeds add so much bright, zesty flavor to this homemade condiment recipe.","In a medium bowl combine vinegar, yellow and brown mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours (the seeds will absorb the liquid). Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend or process for 1 to 2 minutes to reach desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary. Spoon mustard into four 4-ounce canning jars or airtight storage containers. For best flavor, chill for 1 to 2 days before serving. Store in the refrigerator for up to 3 months. Makes 1 1/2 cups.","2/3 cup white wine vinegar 1/3 cup yellow mustard seeds 1/3 cup brown mustard seeds 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon ground allspice 3 tablespoons honey 2 cloves garlic, minced","Per serving: 29 kcal , 1 g fat (0 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 0 mg chol. , 49 mg sodium , 3 g carb. , 0 g fiber , 2 g sugar , 1 g pro.",25,"2017-11-28 04:18:05","Creole Mustard:","Prepare as directed in Step 1, except stir 1/4 teaspoon cayenne pepper into the mustard seed mixture with the spices. Continue as directed in Step 2, except reduce honey to 1 tablespoon and add 2 to 3 teaspoons prepared horseradish to the mustard seed mix"
26,31,"2017-11-28 04:18:05","Homemade Coarse Ground Mustard","Freshly-ground mustard seeds add so much bright, zesty flavor to this homemade condiment recipe.","In a medium bowl combine vinegar, yellow and brown mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours (the seeds will absorb the liquid). Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend or process for 1 to 2 minutes to reach desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary. Spoon mustard into four 4-ounce canning jars or airtight storage containers. For best flavor, chill for 1 to 2 days before serving. Store in the refrigerator for up to 3 months. Makes 1 1/2 cups.","2/3 cup white wine vinegar 1/3 cup yellow mustard seeds 1/3 cup brown mustard seeds 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon ground allspice 3 tablespoons honey 2 cloves garlic, minced","Per serving: 29 kcal , 1 g fat (0 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 0 mg chol. , 49 mg sodium , 3 g carb. , 0 g fiber , 2 g sugar , 1 g pro.",26,"2017-11-28 04:18:05","Cranberry Mustard:","Prepare as directed in Step 1, except substitute red wine vinegar for the white wine vinegar and stir 1/2 teaspoon cracked black pepper into the mustard seed mixture with the spices. Continue as directed in Step 2, except omit honey. In a small saucepan c"
27,32,"2018-05-06 21:46:47","Tarragon Shrimp with Easiest-Ever Risotto","For a complete seafood risotto recipe in just 40 minutes, turn to this tarragon shrimp and easy risotto. If you can't find tarragon, try oregano instead.","Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine lemon juice, oil, garlic, tarragon, and salt. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator while you start preparing the risotto (15 to 25 minutes). For risotto, in a medium saucepan heat butter over medium heat until melted. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add rice. Cook and stir for 2 minutes more. Carefully stir in broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat. Stir in peas. Let stand about 1 minute or until heated through. (Rice should be tender but slightly firm and creamy.) Stir in Parmesan cheese. Meanwhile, cook shrimp in skillet or on grill as directed. Serve shrimp with risotto. If desired, garnish with lemon wedges. SKILLET: Heat a 12-inch skillet over medium heat. Add shrimp and marinade to skillet. Cook about 3 minutes or until shrimp are opaque, stirring frequently. GRILL: Drain shrimp, reserving marinade. Thread shrimp onto metal skewers, leaving 1/4 inch between shrimp. Brush shrimp with the reserved marinade. For a charcoal or gas grill, place kabobs on the grill rack directly over medium-high heat. Cover and grill for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling.","1 pound fresh or frozen large shrimp in shells 1 tablespoon lemon juice 1 tablespoon olive oil 3 cloves garlic, minced 1 teaspoon dried tarragon, crushed 1/4 teaspoon salt 1 tablespoon butter 1/3 cup chopped onion (1 small) 2/3 cup uncooked Arborio rice 1 14 1/2 ounce can reduced-sodium chicken broth 1 cup frozen peas, thawed 1/4 cup grated Parmesan cheese Lemon wedges (optional)","Per serving: 308 kcal , 8 g fat (3 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 171 mg chol. , 643 mg sodium , 32 g carb. , 2 g fiber , 3 g sugar , 27 g pro.",27,"2017-11-28 04:18:07",,"If desired, use 1 teaspoon dried oregano or thyme in place of the tarragon."
28,35,"2017-11-28 04:18:15","Cal-Ital Roasted Veggie Melts","A smear of hummus acts as the ""glue"" for the colorful mix of roasted vegetables and tofu on these open-faced vegetarian sandwiches. Serve with a cup of soup and fresh fruit.","In a medium bowl combine lemon juice, oil, garlic, lemon-pepper seasoning, and salt. Add tofu; toss gently to coat. Cover and chill for 2 hours. Preheat oven to 425 degrees F. Line a 13x9x2-inch baking pan with foil. Add vegetables to the prepared baking pan. Add tofu mixture; toss gently to combine. Roast for 20 to 25 minutes or until vegetables are crisp-tender and brown around the edges, stirring occasionally. Meanwhile, place bread slices on a baking sheet. Place on the bottom rack of the oven while vegetables are cooking. Bake for 5 to 7 minutes or just until bread is toasted and slightly crisp, turning once. Preheat broiler. Spread toasted bread slices with hummus. Top with roasted vegetables, mozzarella cheese, and Parmesan cheese. Broil about 5 inches from the heat about 1 minute or just until cheeses are melted,.","1/4 cup lemon juice 3 tablespoons olive oil 3 cloves garlic, minced 3/4 teaspoon salt-free lemon-pepper seasoning 1/2 teaspoon salt 6 ounces extra-firm tofu (fresh bean curd), cut into 1/2-inch cubes 6 cups mixed fresh vegetables, such as small broccoli florets, halved small Brussels sprouts, halved onion slices, red sweet pepper strips, and/or baby carrots, quartered lengthwise 6 slices pumpernickel bread 3/4 cup roasted red pepper hummus 6 tablespoons shredded part-skim mozzarella cheese 6 tablespoons finely shredded Parmesan cheese","Per serving: 287 kcal , 14 g fat (3 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 8 mg chol. , 700 mg sodium , 30 g carb. , 6 g fiber , 5 g sugar , 12 g pro.",28,"2017-11-28 04:18:15",icon,"vegetarian, lower carb"
29,36,"2017-11-28 04:18:16","Smoked Gouda and Apricot Melts","You've probably enjoyed fruit and gouda together on a cheese plate, so why not try the sweet and salty pairing between a couple slices of hearty bread? This 25-minute meal is comfort food made modern.","In a small bowl combine apricots and enough boiling water to cover. Let stand for 5 minutes; drain. Stir in almonds and green onions. Spread four of the bread slices with apricot preserves. Top with apricot mixture, cheese, and pepper. Add the remaining four bread slices. Lightly coat outsides of sandwiches with cooking spray. Preheat a large nonstick skillet over medium heat. Place sandwiches, half at a time if necessary, in skillet. Weight down with a heavy skillet and cook for 1 to 2 minutes or until bread is toasted. Turn sandwiches, weight down again, and cook for 1 to 2 minutes more or until bread is toasted and filling is heated through.","1/2 cup dried apricots, chopped Boiling water 1/3 cup sliced, slivered, or chopped almonds, toasted* 1/4 cup thinly sliced green onions (2) 8 slices marbled rye or hearty whole grain bread 2 tablespoons apricot preserves 1 cup shredded smoked Gouda cheese (4 ounces) 1/4 - 1/2 teaspoon freshly ground black pepper Nonstick cooking spray","Per serving: 317 kcal , 11 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 23 mg chol. , 659 mg sodium , 45 g carb. , 4 g fiber , 14 g sugar , 12 g pro.",29,"2017-11-28 04:18:16",*Tip:,"To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice."
30,40,"2017-11-28 04:18:21","Oatmeal with Goat Cheese, Dates, Walnuts and Honey","For a sweet, salty, and crunchy breakfast treat, accessorize your plain oatmeal recipe with goat cheese, dates, walnuts, and a drizzle of honey.","Place oatmeal in serving dish. Top with goat cheese, walnuts and dates. Swirl in and top with a drizzle of honey.","1 cup hot prepared oatmeal* 1 - 2 tablespoons goat cheese (chevre) 1 - 2 tablespoons walnuts, toasted and coarsely chopped 1 - 2 tablespoons coarsely chopped pitted whole dates Honey","Per serving: 318 kcal , 13 g fat (4 g sat. fat , 5 g polyunsaturated fat , 3 g monounsaturated fat ), 11 mg chol. , 83 mg sodium , 44 g carb. , 5 g fiber , 14 g sugar , 10 g pro.",30,"2017-11-28 04:18:21","* To cook oats:","Quick-cooking, rolled, or steel-cut oats may be used in this recipe. Prepare oats according to package directions. One-half cup dry oats will yield 1 cup cooked."
31,41,"2017-11-28 04:18:24","Easy Mulligatawny Soup","This is an easy version of the golden-colored, curry-spiced soup from India.","In a large saucepan combine broth, water, apple, carrot, undrained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper, and mace or nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes, or until rice is tender. Stir in chicken and heat through. Makes 4 servings.","2 1/2 cups chicken broth 1 cup water 1 cup chopped apple 1 cup chopped carrot 1 7 1/2 ounce can tomatoes, cut up 1/2 cup chopped celery 1/3 cup long grain rice 1/4 cup chopped onion 1/4 cup raisins 1 tablespoon snipped fresh cilantro or parsley 1 - 1 1/2 teaspoons curry powder 1 teaspoon lemon juice 1/4 teaspoon coarsely ground pepper 1/8 teaspoon ground mace or nutmeg 1 1/2 cups chopped cooked chicken","Per serving: 259 kcal , 6 g fat (1 g sat. fat , 51 mg chol. , 665 mg sodium , 30 g carb. , 22 g pro.",31,"2017-11-28 04:18:24",,"Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered over medium heat until heated through, stirring occasionally to break apart"
32,42,"2017-11-28 04:18:26","Creamy Chicken and Tomato Pasta","This chicken pasta recipe is hiding many delicious components: sun-dried tomatoes, fresh basil, creamy Alfredo sauce, and even a splash of white wine. Pair this pasta bake recipe with a side salad for a well-balanced Italian dinner.","Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more. In a large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper. Transfer to a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree F oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden. Garnish with fresh basil, if desired. Makes 6 servings.","8 ounces pasta (such as linguine, bow ties, penne, or rotelle) 2 shallots, chopped 1 clove garlic, minced 1 tablespoon olive oil 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces 1/4 cup dry white wine or chicken broth 1/4 cup snipped fresh basil 1 tablespoon snipped Italian parsley 1 10 ounce container refrigerated light alfredo sauce 3/4 cup oil-pack dried tomatoes, drained and thinly sliced 1/3 cup milk 1/2 cup grated Parmesan cheese 1/4 teaspoon pepper Fresh basil (optional)","Per serving: 428 kcal , 16 g fat (7 g sat. fat , 58 mg chol. , 640 mg sodium , 45 g carb. , 0 g fiber , 24 g pro.",32,"2017-11-28 04:18:26",,"Prepare casserole except do not bake. Cover with foil and chill up to 24 hours. Bake in a 350 degree F. oven for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden."
33,54,"2017-11-28 04:19:12","Blue Cheese-Apricot Balls","This easy-to-make appetizer is perfect for your next party. Use a cookie scoop to shape the savory bites more quickly.","In a small bowl combine cream cheese and blue cheese. Beat with an electric mixer on medium speed until smooth. Stir in apricots, 3 tablespoons of the walnuts, and salt. Shape mixture into 16 balls. In a small bowl mix 2 tablespoons of the walnuts and the rosemary. Roll balls to lightly cover with nut mixture.","6 ounces reduced-fat cream cheese (Neufchatel) 1/4 cup crumbled reduced-fat blue cheese (1 ounce) 12 dried apricots, finely chopped 5 tablespoons finely chopped toasted walnuts 1/4 teaspoon salt 1/2 teaspoon finely snipped fresh rosemary or 1/4 teaspoon dried rosemary, finely crushed","Per serving: 103 kcal , 8 g fat (3 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 18 mg chol. , 192 mg sodium , 4 g carb. , 1 g fiber , 3 g sugar , 4 g pro.",33,"2017-11-28 04:19:12","To Make Ahead:","Prepare nuts as directed in Step 1. Loosely cover cooled nuts with foil. Store at room temperature for up to 24 hours."
34,57,"2017-11-28 04:19:22","Fresh Fruit Dip","Versatile and healthy, fresh fruit can serve as a dessert or an appetizer. For a party, arrange fruits and dip in hollowed pineapple halves.","In a small bowl stir together yogurt, applesauce, powdered sugar, vanilla, and cinnamon, nutmeg, or ginger. To serve, spear fruit with toothpicks, then dip into yogurt mixture. Makes 6 (3-tablespoon) servings.","1 8 ounce carton plain low-fat yogurt 1/4 cup unsweetened applesauce 1 tablespoon powdered sugar 1/2 teaspoon vanilla 1/8 teaspoon ground cinnamon, nutmeg, or ginger 3 cups assorted fresh fruit (such as pineapple chunks, strawberries, apple slices, and peach slices)","Per serving: 87 kcal , 1 g fat 2 mg chol. , 28 mg sodium , 18 g carb. , 1 g fiber , 3 g pro.",34,"2017-11-28 04:19:22",,"Cover dip and chill up to 8 hours. Prepare fruit dippers; cover and chill up to 4 hours."
35,58,"2017-11-28 04:19:31","Peanutty Dip","This dip is a healthful way to get kids to eat a variety of fruits and vegetables.","In a small mixing bowl stir together peanut butter and yogurt until well mixed. Add 2 tablespoons of the honey. Taste with a clean spoon. If you would like a sweeter dip, add the remaining 1 tablespoon of honey. Serve dip with apple wedges, celery sticks, cucumber slices, carrot sticks, and/or crackers. Transfer any leftover dip to a storage container and store, covered, in the refrigerator for up to 2 days.","1/2 cup peanut butter* 1/2 cup plain yogurt 2 - 3 tablespoons honey Apple wedges, celery sticks, cucumber sticks, bias-sliced carrots, and/or crackers","Per serving: 61 kcal , (4 g sat. fat , 0 mg chol. , 52 mg sodium , 5 g carb. , 1 g fiber , 2 g pro.",35,"2017-11-28 04:19:31","*Cook's Tip:","Use a dry measuring cup when measuring peanut butter. Pack the peanut butter into the measuring cup with a rubber scraper. When the cup is full, level off the top with the flat edge of the scraper. To remove the peanut butter from the cup, run the scraper"
36,64,"2017-11-28 04:19:45","Zesty Shrimp Cocktail","This fresh shrimp appetizer recipe uses orange juice and horseradish in the homemade cocktail sauce.","Thaw shrimp, if frozen. Peel and devein shrimp. Cook shrimp in lightly salted boiling water for 1 to 3 minutes or until shrimp turn opaque, stirring occasionally. Rinse in a colander under cold running water; drain. Chill for 2 hours or overnight. For sauce, in a screw-top jar combine ketchup, orange juice, salad oil, horseradish, salt, and cayenne pepper. Cover and shake well. Refrigerate until serving time. Serve shrimp with sauce. Makes 8 to 10 appetizer servings.","1 1/2 pounds fresh or frozen large shrimp in shells 1/4 cup ketchup 2 tablespoons orange juice 1 tablespoon salad oil 2 teaspoons prepared horseradish 1/8 teaspoon salt 1/8 teaspoon cayenne pepper","Per serving: 92 kcal , 3 g fat 1 g polyunsaturated fat , 1 g monounsaturated fat ), 97 mg chol. , 226 mg sodium , 3 g carb. , 2 g sugar , 13 g pro.",36,"2017-11-28 04:19:45","Shrimp and Avocado Cocktail:","Prepare shrimp and sauce as above. To serve, line 8 to 10 chilled martini glasses or individual plates with mixed torn salad greens. Halve, seed, peel, and dice 2 avocados and arrange in glasses or on plates. Peel and section 1 medium orange (or use 1/2 o"
37,65,"2017-11-28 04:19:48","Good Cheer Holiday Crunch","Even a dessert party needs a salty snack like this mix of spice, nuts, cereal, and white chocolate.","In a very large plastic bag combine powdered sugar and nutmeg; set aside. Place cereal in a very large bowl; set aside. In a medium saucepan combine white baking pieces, cashew butter, and butter. Stir over low heat until baking pieces and butter are melted. Remove from heat. Stir in vanilla. Pour butter mixture over cereal mixture; carefully stir until cereal is evenly coated. Cool slightly. Add cereal mixture, half at a time, to powdered sugar mixture in bag and shake to coat. Add nuts and fruit. Shake just until combined. Pour into shallow baking pan lined with waxed paper to cool. Store in an airtight container up to 2 days. Makes about 14 cups (twenty-eight 1/2-cup servings).","1 1/2 cups powdered sugar 1/2 teaspoon ground nutmeg 8 cups bite-size corn or rice square cereal 1 cup white baking pieces 1/2 cup cashew butter or smooth peanut butter 1/4 cup butter, cut up 1/4 teaspoon vanilla 1 1/2 cups lightly salted cashews 1 1/3 cups dried cherries or cranberries and/or chopped dried apricots (about 6 oz.)","Per serving: 186 kcal , 9 g fat (3 g sat. fat , 0 g polyunsaturated fat , 3 g monounsaturated fat ), 6 mg chol. , 140 mg sodium , 24 g carb. , 1 g fiber , 13 g sugar , 3 g pro.",37,"2017-11-28 04:19:48","Kids Version:","Prepare as above, except substitute 1/4 cup unsweetened cocoa powder for the nutmeg; peanuts for the cashews; dried fruit bits for the dried cherries; and peanut butter for the cashew butter."
38,66,"2017-11-28 04:19:54","Stuffed Celery Bites","For quick and easy preparation, spread the cream cheese mixture in the celery, then slice into bite-size chunks.","Lightly coat a skillet with nonstick cooking spray. Add pine nuts and garlic. Cook over medium heat 3 to 5 minutes or until nuts are golden brown, stirring frequently. Set aside. Remove tops and wide base from celery. Using a vegetable peeler, remove two thin strips from the rounded side of the celery, creating a flat surface. In a small bowl combine the cream cheese and shredded Italian cheese. Spread or spoon cheese mixture into celery. Cut each filled stalk of celery into 2-inch pieces. Sprinkle half the pieces with the pine nut mixture and half with the sunflower seeds. Top with celery leaves, if desired.","Nonstick cooking spray 2 tablespoons pine nuts 1 clove garlic, minced 8 stalks celery 1 8 ounce tub cream cheese with dried tomato or cream cheese 1/4 cup shredded Italian cheese blend (1 ounce) 2 tablespoons dry-roasted shelled sunflower seeds Celery leaves (optional)","Per serving: 132 kcal , 13 g fat (7 g sat. fat , 31 mg chol. , 152 mg sodium , 3 g carb. , 1 g fiber , 4 g pro.",38,"2017-11-28 04:19:54",,"Stuff celery up to 4 hours before serving; cover and chill. Cut into 2-inch pieces and add nuts and seeds just before serving."
39,68,"2017-11-28 04:19:59","Asparagus-Prosciutto Tartines with Basil-Pea Spread","Hop on the open-faced sandwich trend with this springy asparagus, pea and bean spread. Slightly salty prosciutto and crunchy country bread complement it perfectly.","Preheat broiler. In a large saucepan cook peas in a small amount of boiling water for 3 minutes. Using a slotted spoon, transfer peas to a bowl of ice water to cool quickly, reserving boiling water in saucepan. Remove peas from ice water, reserving ice water in bowl; drain well. Place asparagus in a steamer basket; place basket in the saucepan over boiling water. Cook, covered, for 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to the ice water to cool; remove and pat dry with paper towels. Cut asparagus into 1/2-inch pieces. In a food processor combine peas, cannellini beans, basil, the 2 tablespoons lemon juice, the 1 tablespoon oil, the paprika, and salt. Cover and process until nearly smooth; set aside. In a medium bowl combine asparagus, cheese, the 1 tablespoon lemon juice, the 2 teaspoons oil, and the ground pepper; set aside. In a large nonstick skillet cook prosciutto over medium heat until crisp, stirring frequently. To serve spread bread slices with pea mixture. Top with asparagus mixture. Broil 4 to 5 inches from the heat about 2 minutes or until toppings are heated through and cheese is melted. Top with prosciutto strips. If desired, sprinkle with cracked pepper.","2 cups frozen peas 1 pound fresh asparagus spears, trimmed 1 cup canned cannellini (white kidney) beans, rinsed and drained 3 tablespoons snipped fresh basil 2 tablespoons lemon juice 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/8 teaspoon salt 4 ounces fresh mozzarella cheese, cut into 1/2-inch pieces 1 tablespoon lemon juice 2 teaspoons olive oil 1/4 teaspoon ground black pepper 2 ounces thinly sliced prosciutto, cut into thin strips 6 slices crusty country bread, toasted Cracked black pepper (optional)","Per serving: 273 kcal , 10 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 23 mg chol. , 706 mg sodium , 31 g carb. , 6 g fiber , 4 g sugar , 16 g pro.",39,"2017-11-28 04:19:59",icon,"30-minute, lower carb"
40,77,"2017-11-28 04:20:25","Banana Pudding with Shaved Dark Chocolate","Silken tofu adds a rich texture and extra protein to this chocolate-banana pudding dessert.","In a blender combine banana, tofu, agave nectar, vanilla, and cinnamon. Cover and blend until smooth. Pour or spoon into four individual serving bowls. Top with shaved dark chocolate. Cover loosely and chill for at least 1 hour or up to 4 hours before serving.","2 ripe bananas 1 cup silken-style tofu (fresh bean curd) (8 ounces) 2 tablespoons light agave nectar 1 teaspoon vanilla Dash ground cinnamon 1/4 cup shaved dark chocolate","Per serving: 179 kcal , 5 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 1 mg chol. , 24 mg sodium , 29 g carb. , 2 g fiber , 21 g sugar , 5 g pro.",40,"2017-11-28 04:20:25",,"Icon: gluten free, vegetarian, energy boosting"
41,77,"2017-11-28 04:20:25","Banana Pudding with Shaved Dark Chocolate","Silken tofu adds a rich texture and extra protein to this chocolate-banana pudding dessert.","In a blender combine banana, tofu, agave nectar, vanilla, and cinnamon. Cover and blend until smooth. Pour or spoon into four individual serving bowls. Top with shaved dark chocolate. Cover loosely and chill for at least 1 hour or up to 4 hours before serving.","2 ripe bananas 1 cup silken-style tofu (fresh bean curd) (8 ounces) 2 tablespoons light agave nectar 1 teaspoon vanilla Dash ground cinnamon 1/4 cup shaved dark chocolate","Per serving: 179 kcal , 5 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 1 mg chol. , 24 mg sodium , 29 g carb. , 2 g fiber , 21 g sugar , 5 g pro.",41,"2017-11-28 04:20:25",Tip:,"Using high-quality dark chocolate to accent the banana flavor provides an extra dose of antioxidants."
42,78,"2017-11-28 04:20:27","Chocolate Chip Cheesecake Bars","Looking for a low-fuss dessert recipe? Try our Chocolate Chip Cheesecake Bars! Store-bought chocolate chip cookie dough makes these chocolate chip cream cheese bars a breeze to make.","Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with parchment paper. Press cookie dough onto bottom of prepared pan. (You don't need to cover bottom completely because dough will expand.) In a medium bowl beat next four ingredients (through vanilla) with a mixer on medium until smooth. Spread over dough; sprinkle with chocolate pieces. Bake about 20 minutes or until set. Cool in pan on a wire rack. Cut into bars. Cover and chill at least 2 hours before serving.","1 16.5- or 18-ounce roll refrigerated chocolate chip cookie dough 1 8 ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened 1/3 cup sugar 1 egg 1 teaspoon vanilla 1/2 cup miniature semisweet chocolate pieces","Per serving: 107 kcal , 6 g fat (3 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 13 mg chol. , 67 mg sodium , 12 g carb. , 0 g fiber , 9 g sugar , 1 g pro.",42,"2017-11-28 04:20:27","To Store:","Place bars in a single layer in an airtight container. Store in the refrigerator up to 3 days or freeze up to 1 month."
43,79,"2017-11-28 04:20:28","Peanut Butter-Banana Trifles","The combination of yogurt and peanut butter makes a creamy dessert that gets even better with slices of banana.","In a bowl whisk together yogurt, peanut butter, and honey until smooth. Divide half the yogurt mixture among four 6-ounce glasses or custard cups. Top with half the banana slices and half the multigrain clusters. Repeat layers once. Serve immediately. Makes 4 servings.","1 3/4 cups plain low-fat yogurt 2 tablespoons smooth peanut butter 1 - 2 tablespoons honey 2 bananas, sliced 2 cups lightly sweetened multigrain clusters","Per serving: 283 kcal , 7 g fat (2 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 6 mg chol. , 215 mg sodium , 45 g carb. , 6 g fiber , 26 g sugar , 13 g pro.",43,"2017-11-28 04:20:28",,"The trifles' yogurt mixture can be made and chilled up to 24 hours ahead. Assemble trifles just before serving."
44,83,"2017-11-28 04:20:37","Stove-Top Peach-Raspberry Cobbler","You don't even need your oven to make the fruit filling for this deconstructed cobbler!","For puff pastry twists, preheat oven to 375 degrees F. In a small bowl combine the 1 teaspoon sugar and the dash cinnamon. Place puff pastry on work surface. Brush pastry with beaten egg. Sprinkle with cinnamon-sugar mixture. Cut the pastry lengthwise into 4 strips; cut each strip in half crosswise. Twist strips; place on a parchment-lined or greased baking sheet. Bake about 15 minutes or until brown and puffed. Meanwhile, in a large saucepan combine the 3 tablespoons sugar, the cornstarch, and the 1/4 teaspoon cinnamon. Add frozen peaches, half of the raspberries, and the water. Cook over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the remaining raspberries. Top fruit mixture with puff pastry twists. If desired, serve with ice cream.","1 teaspoon sugar Dash ground cinnamon 1/2 of a sheet frozen puff pastry, thawed according to package directions 1 egg, lightly beaten 3 tablespoons sugar 1 tablespoon cornstarch 1/4 teaspoon ground cinnamon 1 16 ounce package frozen unsweetened peach slices 1 cup fresh raspberries 1/2 cup water Vanilla ice cream (optional)","Per serving: 159 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 53 mg chol. , 34 mg sodium , 30 g carb. , 4 g fiber , 22 g sugar , 3 g pro.",44,"2017-11-28 04:20:37",Tip:,"Cut one sheet puff pastry into 16 strips (about 1-1/8x4-1/2-inches); brush with the egg and sprinkle with mixture of 2 teaspoons sugar and 1/8 teaspoon ground cinnamon. Twist and bake as above. Serve half of the strips with cobbler. Cool remaining strips;"
45,84,"2017-11-28 04:20:39","Hazelnut Crinkle Cookies","Bring these delectably nutty cookies as a host gift. Stack the cookies in clear glass wide-mouth canisters or jars and tie on sheer red ribbon bows.","In a medium mixing bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat chocolate-hazelnut spread and shortening with an electric mixer on medium to high speed until combined. Add granulated sugar. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. Alternately add flour mixture and milk to beaten mixture, beating on medium speed just until combined. Using a wooden spoon, stir in the 1/2 cup hazelnuts. Cover; chill for at least 3 hours or until firm. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Place the 2 cups hazelnuts on a sheet of parchment or waxed paper. Roll the balls in hazelnuts, gently pressing nuts into dough. Place powdered sugar in a shallow dish; roll balls in powdered sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until surface is cracked and cookies are set. Transfer cookies to wire racks; cool.","3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 11 ounce jar chocolate-hazelnut spread* 1/4 cup shortening 1 1/3 cups granulated sugar 1 teaspoon vanilla 2 eggs 1/3 cup milk 1/2 cup chopped, toasted hazelnuts (filberts) 2 cups finely chopped hazelnuts (about 2 cups) Sifted powdered sugar","Per serving: 92 kcal , 5 g fat (1 g sat. fat , 6 mg chol. , 30 mg sodium , 11 g carb. , 1 g pro.",45,"2017-11-28 04:20:39",*Tip:,"Hazelnut-chocolate spread may be found with the peanut butter or in the gourmet section of your supermarket."
46,84,"2017-11-28 04:20:39","Hazelnut Crinkle Cookies","Bring these delectably nutty cookies as a host gift. Stack the cookies in clear glass wide-mouth canisters or jars and tie on sheer red ribbon bows.","In a medium mixing bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat chocolate-hazelnut spread and shortening with an electric mixer on medium to high speed until combined. Add granulated sugar. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. Alternately add flour mixture and milk to beaten mixture, beating on medium speed just until combined. Using a wooden spoon, stir in the 1/2 cup hazelnuts. Cover; chill for at least 3 hours or until firm. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Place the 2 cups hazelnuts on a sheet of parchment or waxed paper. Roll the balls in hazelnuts, gently pressing nuts into dough. Place powdered sugar in a shallow dish; roll balls in powdered sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until surface is cracked and cookies are set. Transfer cookies to wire racks; cool.","3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 11 ounce jar chocolate-hazelnut spread* 1/4 cup shortening 1 1/3 cups granulated sugar 1 teaspoon vanilla 2 eggs 1/3 cup milk 1/2 cup chopped, toasted hazelnuts (filberts) 2 cups finely chopped hazelnuts (about 2 cups) Sifted powdered sugar","Per serving: 92 kcal , 5 g fat (1 g sat. fat , 6 mg chol. , 30 mg sodium , 11 g carb. , 1 g pro.",46,"2017-11-28 04:20:39","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 for up to 3 months."
47,86,"2017-11-28 04:20:43","Frozen Yogurt Pops","Keep a batch of these simple low-fat popsicles in your freezer for an instant dessert or cool snack.","In a large bowl combine yogurt, juice concentrate, and vanilla. Divide yogurt mixture among eight 5-ounce paper cups. Cover each cup with foil. Cut a slit in the center of each foil cover and insert a wooden craft stick into each pop. Freeze overnight or until firm. To serve, remove foil and tear paper cups away from pops. (If desired, tear away only the sides, leaving the bottoms intact for instant pop stands.)","2 cups vanilla low-fat yogurt 1 12 ounce can frozen juice concentrate, thawed* 1/2 teaspoon vanilla","Per serving: 129 kcal , 1 g fat (1 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 3 mg chol. , 43 mg sodium , 27 g carb. , 0 g fiber , 27 g sugar , 3 g pro.",47,"2017-11-28 04:20:43",*Tip:,"For sweet, fruity pops, try grape, raspberry, or a fruit juice blend concentrate. For milder pops, or for tart juices like orange or lemonade, make six pops using a 6-ounce can of juice concentrate rather than a 12-ounce can. You can also make two or thre"
48,87,"2017-11-28 04:20:45","Chocolate Fondue","Indulge in chocolate fondue in under 15 minutes and only 3 easy ingredients!","In a medium heavy saucepan cook and stir chocolate over low heat until melted. Stir in sweetened condensed milk and milk; heat through. Transfer to a fondue pot; keep warm. Serve fondue with dippers. Swirl pieces as you dip. If the fondue thickens, stir in additional milk.","8 ounces semisweet chocolate, coarsely chopped 1 14 ounce can sweetened condensed milk 1/3 cup milk Assorted dippers, such as angel food or pound cake cubes, brownie squares, marshmallows, halved strawberries, banana slices, pineapple chunks, and/or dried apricots","Per serving: 306 kcal , 14 g fat (8 g sat. fat , 0 g polyunsaturated fat , 4 g monounsaturated fat ), 18 mg chol. , 67 mg sodium , 44 g carb. , 2 g fiber , 42 g sugar , 6 g pro.",48,"2017-11-28 04:20:45","Chocolate-Liqueur Fondue:","Prepare as directed, except stir 2 to 4 tablespoons amaretto or orange, hazelnut, or cherry liqueur into mixture after heating."
49,87,"2017-11-28 04:20:45","Chocolate Fondue","Indulge in chocolate fondue in under 15 minutes and only 3 easy ingredients!","In a medium heavy saucepan cook and stir chocolate over low heat until melted. Stir in sweetened condensed milk and milk; heat through. Transfer to a fondue pot; keep warm. Serve fondue with dippers. Swirl pieces as you dip. If the fondue thickens, stir in additional milk.","8 ounces semisweet chocolate, coarsely chopped 1 14 ounce can sweetened condensed milk 1/3 cup milk Assorted dippers, such as angel food or pound cake cubes, brownie squares, marshmallows, halved strawberries, banana slices, pineapple chunks, and/or dried apricots","Per serving: 306 kcal , 14 g fat (8 g sat. fat , 0 g polyunsaturated fat , 4 g monounsaturated fat ), 18 mg chol. , 67 mg sodium , 44 g carb. , 2 g fiber , 42 g sugar , 6 g pro.",49,"2017-11-28 04:20:45","Chocolate-Peanut Fondue:","Prepare as directed, except stir 1/2 cup creamy peanut butter in with the milk."
50,87,"2017-11-28 04:20:45","Chocolate Fondue","Indulge in chocolate fondue in under 15 minutes and only 3 easy ingredients!","In a medium heavy saucepan cook and stir chocolate over low heat until melted. Stir in sweetened condensed milk and milk; heat through. Transfer to a fondue pot; keep warm. Serve fondue with dippers. Swirl pieces as you dip. If the fondue thickens, stir in additional milk.","8 ounces semisweet chocolate, coarsely chopped 1 14 ounce can sweetened condensed milk 1/3 cup milk Assorted dippers, such as angel food or pound cake cubes, brownie squares, marshmallows, halved strawberries, banana slices, pineapple chunks, and/or dried apricots","Per serving: 306 kcal , 14 g fat (8 g sat. fat , 0 g polyunsaturated fat , 4 g monounsaturated fat ), 18 mg chol. , 67 mg sodium , 44 g carb. , 2 g fiber , 42 g sugar , 6 g pro.",50,"2017-11-28 04:20:45","Mocha Fondue:","Prepare as directed, except substitute 1/3 cup strong brewed coffee for the milk."
51,87,"2017-11-28 04:20:45","Chocolate Fondue","Indulge in chocolate fondue in under 15 minutes and only 3 easy ingredients!","In a medium heavy saucepan cook and stir chocolate over low heat until melted. Stir in sweetened condensed milk and milk; heat through. Transfer to a fondue pot; keep warm. Serve fondue with dippers. Swirl pieces as you dip. If the fondue thickens, stir in additional milk.","8 ounces semisweet chocolate, coarsely chopped 1 14 ounce can sweetened condensed milk 1/3 cup milk Assorted dippers, such as angel food or pound cake cubes, brownie squares, marshmallows, halved strawberries, banana slices, pineapple chunks, and/or dried apricots","Per serving: 306 kcal , 14 g fat (8 g sat. fat , 0 g polyunsaturated fat , 4 g monounsaturated fat ), 18 mg chol. , 67 mg sodium , 44 g carb. , 2 g fiber , 42 g sugar , 6 g pro.",51,"2017-11-28 04:20:45","White Chocolate Fondue:","Prepare as directed, except substitute white baking chocolate for semisweet chocolate and add one 7-ounce jar marshmallow creme to the saucepan with the chocolate. Reduce milk to 2 tablespoons. Stir 1/4 cup creme de cacao or amaretto into mixture after he"
52,88,"2017-11-28 04:20:48","Puff Pastry Tarts","These star-shaped tarts will brighten up your holiday dessert tray.","Cut butter in small pieces and put on a plate. Freeze for 10 minutes. In a food processor, combine flour, sugar, salt, and butter. Cover and pulse with several on/off turns until the mixture resembles cornmeal. In a small bowl combine the ice water and lemon juice. Slowly add the water mixture to the flour mixture, pulsing until the dough just comes together. Turn the dough onto a lightly floured surface. Gently knead the dough a few times so that any dry bits are incorporated. Divide dough in half, form into two discs and wrap each with plastic wrap. Chill for 20 minutes. Preheat oven to 350 degrees F. Line baking sheets with parchment paper; set aside. In a small bowl whisk together egg and 1 tablespoon water. On a lightly floured surface, roll one batch of dough to 1/8-inch thick. Use 3-inch star-shaped cookie cutter to cut out shapes. Repeat with remaining dough. Place half the stars 1-inch apart on the prepared baking sheet. Use a pastry brush to brush egg mixture over the surface of the stars. Place 1/4 teaspoon jam onto the middle of each star. Cut a 3/4- to 1-inch circle out of the center of the remaining stars*. Place each over the jam dollop. Using a fork, gently seal the edges of the star by pressing the tines along the edges of the dough. Brush the top of the stars with the egg mixture. Bake 20 to 25 minutes or until pies are golden brown. Serve slightly warm or cool completely.","1 cup unsalted butter 2 cups all-purpose flour 1 tablespoon granulated sugar 1 teaspoon salt 1/2 cup ice water 1 teaspoon lemon juice 1 egg 1 tablespoon water 3 tablespoons seedless raspberry jam","Per serving: 94 kcal , 6 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 22 mg chol. , 82 mg sodium , 8 g carb. , 0 g fiber , 1 g sugar , 1 g pro.",52,"2017-11-28 04:20:48",*,"If you do not have a 3/4 to 1-inch round cutter, cut a 1/2-inch slit in the center of the stars. Using your fingers or the back of a spoon, press dough out to form a small 3/4- to 1-inch round hole."
53,92,"2017-11-28 04:20:56","Rocky Road Parfaits","Rather than eating plain chocolate pudding, layer it with peanuts, marshmallows, and more for a rocky road recipe that's ideal for serving in martini glasses or even shot glasses. Just make sure they're clear!","Prepare pudding mix according to package directions using the milk. Remove 3/4 cup of the pudding and place in a small bowl; fold in whipped topping until combined. Divide remaining plain chocolate pudding among four 6-ounce glasses or dessert dishes. Top with dessert topping mixture. Let stand for 5 to 10 minutes or until set. Sprinkle with peanuts and marshmallows. If desired, garnish with chocolate curls.","1 4-serving-size package chocolate or chocolate fudge instant pudding mix 2 cups milk 1/2 cup frozen whipped dessert topping, thawed 1/4 cup unsalted peanuts, coarsely chopped 1/4 cup tiny marshmallows Chocolate curls (optional)","Per serving: 243 kcal , 9 g fat (4 g sat. fat , 2 g polyunsaturated fat , 1 g monounsaturated fat ), 10 mg chol. , 417 mg sodium , 34 g carb. , 1 g fiber , 26 g sugar , 7 g pro.",53,"2017-11-28 04:20:56","Make-Ahead Directions:","Prepare as directed through step 2. Cover and chill parfaits for up to 24 hours. Serve as directed in step 3."
54,93,"2017-11-28 04:20:57","Black Walnut Snowballs","The rich, intense flavor of the English walnut is well-suited to baking. Its cousin, the black walnut, with its tawny, dimpled shell, is dark and prickly with a smaller nut inside. Either will work in this rich buttery cookie recipe.","Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until combined. Beat in water and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the nuts with a wooden spoon. Shape dough into 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in a 325 degrees F oven for 12 to 15 minutes or until bottoms are lightly browned. Place powdered sugar in a plastic bag. While cookies are still warm, transfer two or three cookies at a time to the bag of powdered sugar. Gently shake cookies in powdered sugar until coated. Cool on wire racks. When completely cool, gently shake cookies again in powdered sugar. Makes about 72.","1 cup butter, softened 1/3 cup granulated sugar 1 tablespoon water 1 teaspoon vanilla 2 1/4 cups all-purpose flour 3/4 cup finely chopped black walnuts or toasted English walnuts 1 1/4 cups sifted powdered sugar","Per serving: 56 kcal , 3 g fat (2 g sat. fat , 7 mg chol. , 28 mg sodium , 6 g carb. , 0 g fiber , 1 g pro.",54,"2017-11-28 04:20:57",,"Cool cookies completely. Do not coat with powdered sugar the second time. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze "
55,94,"2017-11-28 04:20:59","Saffron Snickerdoodles","Up the ante when you add saffron to your traditional snickerdoodle recipe. Sweet and complex in flavor, saffron smells wonderful and gives cookies a gorgeous golden hue.","Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar, baking soda, cream of tartar, salt, and dash saffron. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 1 hour or until dough is easy to handle. In a small bowl combine the 1/4 cup sugar and dash saffron or the 2 teaspoons chai spice blend. Shape dough into 1-1/4-inch balls. Roll balls in sugar mixture to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool.","1 cup butter, softened 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt Dash ground saffron 2 eggs 1 teaspoon vanilla 3 cups all-purpose flour 1/4 cup sugar Dash ground saffron or 2 teaspoons chai spice blend","Per serving: 94 kcal , 4 g fat (3 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 18 mg chol. , 75 mg sodium , 13 g carb. , 0 g fiber , 7 g sugar , 1 g pro.",46,"2017-11-28 04:20:39","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 for up to 3 months."
56,95,"2017-11-28 04:21:01","Chocolate Chip Turtles","Give chocolate chip cookies a turtle twist by pressing in pecans and drizzling on a caramel topping.","Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper. In a large bowl combine cookie dough and flour. Arrange 22 to 24 clusters of four or five pecans each about 2 inches apart on prepared cookie sheets. Shape dough into 1-inch balls. Place a ball on each cluster of pecans, pressing dough lightly into nuts but keeping edges of nuts exposed. Bake for 8 to 10 minutes or until edges are golden. Let stand for 2 minutes; transfer cookies to a wire rack to cool. Spoon caramel-flavored ice cream topping over the tops of the cookies.","1 16.5-ounce package refrigerated chocolate chip cookie dough 1/2 cup all-purpose flour 1 1/3 cups pecan halves Caramel-flavored ice cream topping","Per serving: 163 kcal , 9 g fat (2 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 1 mg chol. , 82 mg sodium , 20 g carb. , 1 g fiber , 11 g sugar , 2 g pro.",56,"2017-11-28 04:21:01","To Store:","Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days."
57,102,"2017-11-28 04:21:17","Tlayuda con Chorizo (Mexican Pizza with Chorizo)","When you're ready for a break from Italian pizza, turn to this tortilla-based chorizo pie. Instead of marinara, this Mexican pizza is topped with a spicy black bean sauce, jalapeno peppers, salsa, and more.","Place a pizza stone on the bottom rack of the oven. Preheat oven to 450 degrees F. In a small saucepan heat oil over medium-high heat. Add onion, garlic, and salt; cook for 3 minutes or until onion and garlic are tender. Stir in chili powder and cumin; cook for 1 minute more. Remove from heat; stir in beans and 3 tablespoons of the water. Transfer mixture to a food processor or blender. Cover and pulse with several on/off turns until bean mixture is spreadable but still chunky, adding more water if necessary to make a spreadable mixture. Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla. Top with 1/2 cup of the cheese and one-fourth of the chorizo. Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are crisp. Transfer tlayuda to a cutting board; let cool for 1 minute. Top with 1/2 cup of the mesclun or cabbage, 1/4 cup of the salsa, 2 tablespoons of the cilantro and, if desired, a few chile pepper slices. Repeat with remaining ingredients to make four tlayudas total. Cut each tlayuda into wedges before serving.","1 teaspoon olive oil 1/2 cup chopped onion (1 medium) 6 cloves garlic, minced Pinch salt 2 teaspoons chili powder 1 teaspoon ground cumin 1 15 1/2 ounce can black beans, undrained 3 - 4 tablespoons water 4 12 inches flour tortillas 2 cups shredded Oaxaca or Monterey Jack cheese (8 ounces) 4 ounces cooked smoked chorizo, thinly sliced 2 cups mesclun or shredded cabbage 1 cup salsa 1/2 cup snipped fresh cilantro 1 fresh jalapeno chile pepper, stemmed, seeded, and thinly sliced* (optional)","Per serving: 348 kcal , 16 g fat (3 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 37 mg chol. , 912 mg sodium , 36 g carb. , 6 g fiber , 2 g sugar , 18 g pro.",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 "
58,103,"2017-11-28 04:21:18","Korean Barbecued Pork","If you're in a stir-fry rut, shake it up with this Korean barbecued pork with sriracha sauce and pears or apples.","For sauce, in a bowl stir together the first eight ingredients (through garlic). In an extra-large wok or skillet heat 1 Tbsp. of the oil over medium-high heat. Add pork; cook and stir about 4 minutes or until strips are just pink in the center. Remove pork from wok. Add the remaining 1 Tbsp. oil to wok. Add carrots; cook and stir 1 minute. Add red pepper; cook and stir 2 minutes more or until just crisp-tender. Return pork to wok. Add sauce and Asian pear; cook and stir until heated through. Serve pork mixture over cabbage and top with green onions.","1/4 cup hoisin sauce 3 tablespoons reduced-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon packed brown sugar 2 teaspoons Sriracha sauce 1 teaspoon toasted sesame oil 1 teaspoon grated fresh ginger 2 cloves garlic, minced 2 tablespoons canola oil 12 ounces pork tenderloin or lean boneless pork, cut into bite-size strips 1 cup thinly bias-sliced carrots 1 medium red sweet pepper, cut into bite-size strips (3/4 cup) 1 fresh Asian pear or apple, cored and sliced 6 cups shredded Napa cabbage Thinly bias-sliced green onions","Per serving: 303 kcal , 12 g fat (2 g sat. fat , 3 g polyunsaturated fat , 6 g monounsaturated fat ), 56 mg chol. , 791 mg sodium , 28 g carb. , 5 g fiber , 18 g sugar , 21 g pro.",58,"2017-11-28 04:21:18","Produce Prep","To prepare Napa cabbage, also called Chinese cabbage, cut off the stem end connecting the leaves. Rinse leaves and shake dry. To shred, cut cabbage crosswise into thin strips, including the thick ribs."
59,106,"2017-11-28 04:21:23","Thai Pork Burgers",,"Finely shred lime peel (reserve lime). In a large bowl combine the lime peel, pork, bacon, soy sauce, 1 tablespoon of the Thai Hot Spice, shallot, cilantro, lemongrass, ginger, and garlic. Mix well to combine. Form into 4 patties, 3/4- to 1-inch thick. For a charcoal or gas grill, place the patties on the grill rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until an instant-read thermometer inserted in burgers registers 160 degrees F. (Or, preheat broiler. Place patties on the unheated rack of a broiler pan. Broil 5 inches from the heat for 10 to 12 minutes or until done (160 degrees F.). Squeeze juice of half of a lime into a small bowl. Add mayonnaise, chile sauce, and remaining spice mix. Stir to combine. Add coleslaw. Toss to combine. Serve burgers on buns topped with slaw mixture.","1 lime 1 pound ground pork or lamb 5 slices bacon, coarsely chopped 1/4 cup reduced-sodium soy sauce 1 1/2 tablespoons Thai Hot Pepper Spice Mix 1 large shallot, chopped 3 tablespoons chopped fresh cilantro and/or fresh mint 2 tablespoons chopped lemongrass 1 tablespoon grated fresh ginger 3 cloves garlic, chopped 2 tablespoons light mayonnaise 2 teaspoons Asian chili sauce (Sriracha) 1 1/2 cups shredded cabbage with carrot (coleslaw mix) 4 sesame hamburger buns, split and toasted","Per serving: 675 kcal , 42 g fat (13 g sat. fat , 7 g polyunsaturated fat , 17 g monounsaturated fat ), 110 mg chol. , 1277 mg sodium , 40 g carb. , 3 g fiber , 8 g sugar , 33 g pro.",59,"2017-11-28 04:21:23",*,"To make chopping lemongrass easier, try smashing it with a mallet or rolling pin first."
60,108,"2017-11-28 04:21:25","Mini Turkey Meat Loaves with Fiery Tunisian Sauce","Just add a slice of toast and you've got a meal! This mini turkey meatloaf recipe comes together in a muffin tin to make portioning out single servings a cinch.","Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. In a large bowl combine the next seven ingredients (through pepper). Add ground turkey and pork; mix well. Lightly press mixture into prepared muffin cups. Bake 30 minutes. Spoon 2 teaspoons of the Fiery Tunisian Sauce over each loaf. Bake 10 minutes more or until turkey is done (165 degrees F). Cool in muffin cups on a wire rack 10 minutes. Remove from muffin cups. Serve with remaining sauce.","Nonstick cooking spray 1 egg, lightly beaten 2/3 cup almond meal 1/2 cup finely chopped green onions 4 cloves garlic, minced 1/2 teaspoon sea salt 1/2 teaspoon caraway seeds, crushed 1/4 teaspoon freshly ground black pepper 12 ounces lean ground turkey 8 ounces ground pork 1 recipe Fiery Tunisian Sauce","Per serving: 412 kcal , 24 g fat (5 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 126 mg chol. , 568 mg sodium , 14 g carb. , 4 g fiber , 6 g sugar , 37 g pro.",60,"2017-11-28 04:21:25","Serving Suggestion","Serve over cauliflower rice."
61,111,"2017-11-28 04:21:30","Basil Halibut with Jalapeno Butter","We like to serve this spicy fish dish with plenty of fresh lime wedges.","Brush fish with oil and sprinkle lightly with salt and pepper. For a gas or charcoal grill, grill fillets on the greased rack of a covered grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once. Meanwhile, heat butter in large skillet over medium heat. Add jalapeno peppers; cook and stir for 5 minutes or until tender and just beginning to lightly brown. Place fish on plates and top with basil; spoon jalapeno-butter mixture over fish. Serve with lime quarters.","4 6 ounces firm whitefish fillets (such as cod, halibut, or flounder), rinsed and patted dry 1 tablespoon canola oil Salt and ground black pepper 6 tablespoons butter 2 fresh jalapeno peppers, stemmed, seeded, and cut into thin strips* 1/4 cup snipped fresh basil 1 lime, cut into quarters","Per serving: 419 kcal , 31 g fat (13 g sat. fat , 5 g polyunsaturated fat , 10 g monounsaturated fat ), 148 mg chol. , 370 mg sodium , 2 g carb. , 1 g fiber , 1 g sugar , 33 g pro.",61,"2017-11-28 04:21:30","*Handling hot peppers","Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chi"
62,112,"2017-11-28 04:21:32","Beef Nachos with Blender Salsa","There's nothing better than beef nachos for your next Mexican fiesta! Since the homemade blender salsa comes together in a flash, you can have this hearty beef and bean dish on your table in less than 30 minutes.","Preheat broiler. In a large skillet cook ground beef over medium heat until browned, breaking up any large pieces of meat. Drain fat. Stir in kidney beans, salt, and pepper. Heat through. Remove from heat; cover and set aside. Meanwhile, set aside 2 tablespoons green onion and 2 tablespoons cilantro. In a blender combine remaining green onions, tomatoes, cilantro, chili powder, garlic powder, and cumin. Blend until smooth. Set aside. On a baking sheet arrange chips in a single layer. Sprinkle with cheese. Broil 5 to 6 inches from heat for 2 to 3 minutes or until cheese is melted. Top with ground beef mixture and about half the salsa. Broil for 2 to 3 minutes or until heated through. To serve, top with reserved onion and cilantro.","12 ounces ground beef 1 cup canned kidney beans, rinsed and drained 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 bunch green onions, sliced 2/3 cup coarsely chopped fresh cilantro 1 14 1/2 ounce can fire roasted tomatoes, undrained 2 teaspoons chili powder 1 1/2 teaspoons garlic powder 1 teaspoon ground cumin 4 cups corn tortilla chips 1 cup shredded cheddar cheese (4 ounces)","Per serving: 471 kcal , 26 g fat (11 g sat. fat , 3 g polyunsaturated fat , 9 g monounsaturated fat ), 86 mg chol. , 1019 mg sodium , 31 g carb. , 6 g fiber , 5 g sugar , 29 g pro.",62,"2017-11-28 04:21:32","To Store:","Transfer leftover salsa to an airtight container; cover. Store in the refrigerator for up to 1 week."
63,114,"2017-11-28 04:21:35","Bacon-Cheddar Chipotle Chicken Panini","This panini sandwich is a lighter take on a deli shop favorite. Think of it like a BLT with bonus ingredients!","In a bowl stir together sour cream, dressing, and chipotle pepper. Spread one side of each bread slice with the chipotle cream. Top one slice of bread with chicken, tomato, bacon, spinach leaves, and cheese, then add the second bread slice. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Preheat griddle over medium heat or according to manufacturer's directions. Add sandwiches (in batches if needed). If using griddle or grill, close lid and cook 2 to 3 minutes or until bread is toasted. (If using a skillet, place a heavy plate on top of sandwiches. Cook 1 to 2 minutes or until bottoms are toasted. Carefully remove plate. Turn sandwiches over and top with plate. Cook 1 to 2 minutes more or until bread is toasted.) Cut sandwiches in half; serve warm.","2 tablespoons light sour cream 2 tablespoons bottled light ranch salad dressing 1/4 teaspoon ground chipotle or ancho chile pepper 4 3/4 inch thick slices wheat or whole grain bread from a 10-inch round loaf 8 ounces thinly sliced cooked chicken breast* 2 roma tomatoes, trimmed and thinly sliced crosswise 4 slices lower-sodium, less-fat bacon, crisp cooked 1 cup fresh baby spinach leaves 4 slices reduced-fat cheddar cheese (3 oz.) Nonstick cooking spray","Per serving: 407 kcal , 13 g fat (4 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 69 mg chol. , 645 mg sodium , 38 g carb. , 7 g fiber , 6 g sugar , 32 g pro.",63,"2017-11-28 04:21:35",*Tip,"For 8 ounces cooked chicken breast, start with 10 ounces boneless skinless chicken breast halves. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Preheat over medium heat or according t"
64,115,"2017-11-28 04:21:36","Grilled Fish Tacos with Chipotle Cream","Grilled Fish Tacos are customizable on corn or flour tortillas. We recommend some salsa and avocado.","Preheat gas or charcoal grill. Place fish fillets on a plate; rub each fillet on both sides with the oil. In a small bowl combine chili powder, cumin, salt, and pepper; rub onto fillets on both sides. Stack tortillas, if using, and wrap in foil. For chipotle cream, in another small bowl stir together sour cream and chopped chipotle pepper; set aside. For a charcoal grill, place fish and tortilla stack on the greased rack of an uncovered grill directly over medium coals until fish just flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (Allow 4 to 6 minutes per 1/2-inch thickness of fish). (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.) Top tostada shells or fill warm tortillas with lettuce, fish, and avocado slices. Serve with fresh salsa, chipotle cream, lime wedges, and cilantro, if desired.","1 pound fresh skinless red snapper, tilapia or sole fillets, about-1/2 inch thick 1 tablespoon cooking oil 1 teaspoon ancho chili powder 1/2 teaspoon ground cumin 1/4 teaspoon each salt and freshly ground black pepper 1/2 cup dairy sour cream 1 teaspoon chipotle chile pepper in adobo sauce, finely chopped 6 6 inches tostada shells or corn tortillas 2 cups shredded romaine lettuce or packaged shredded cabbage with carrot (coleslaw mix) 1 ripe avocado, halved, seeded, peeled, and cut into thin slices (optional) 1 cup refrigerated fresh salsa 1 lime, cut into wedges Snipped cilantro (optional)",,64,"2017-11-28 04:21:36","Fish Tostadas:","Prepare as above, except substitute 6 tostada shells for the tortillas and omit stacking and grilling."
65,152,"2017-11-28 04:22:12","Classic Peanut Butter Cookies","The simple combination of savory but sweet peanut butter incorporated into a smooth, buttery dough gives this cookie its signature nutty flavor.","In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies.","1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar or 1/4 cup honey 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 egg 1/2 teaspoon vanilla 1 1/4 cups all-purpose flour Granulated sugar","Per serving: 87 kcal , 5 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 13 mg chol. , 70 mg sodium , 10 g carb. , 0 g fiber , 6 g sugar , 2 g pro.",65,"2017-11-28 04:22:12",,"Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months."
66,153,"2017-11-28 04:22:13","Barley and Edamame Salad with Red Pepper Drizzle","A mix of barley and edamame give this salad real sticking power. With a unique roasted red pepper drizzle, this salad will definitely be one of your new go-to recipes.","In a medium saucepan bring water to boiling; add barley. Reduce heat and simmer, covered, 30 minutes. Stir in edamame. Cover and cook10 minutes more or until barley is tender. Drain off any liquid. Cool slightly. Meanwhile, for red pepper drizzle, in a blender or food processor combine the next five ingredients (through garlic) and 2 Tbsp. of the almonds. Cover and pulse until smooth. Season to taste with salt and black pepper. Arrange spinach, barley mixture, avocado, and cucumber on a platter. Drizzle with red pepper drizzle and sprinkle with remaining almonds. If desired, sprinkle with cheese.","2 cups water 2/3 cup uncooked regular barley 2 cups frozen shelled edamame 1 cup bottled roasted red sweet peppers 2 tablespoons chopped fresh basil 2 tablespoons lemon juice 1 tablespoon olive oil 2 cloves garlic, peeled 1/2 cup toasted almonds, chopped* Salt and black pepper 2 cups baby spinach or baby arugula 1 avocado, halved, seeded, peeled, and sliced 1 medium cucumber, seeded and cut into chunks 1/4 cup crumbled goat cheese (chevre) or ricotta salata (optional)","Per serving: 400 kcal , 20 g fat (2 g sat. fat , 5 g polyunsaturated fat , 11 g monounsaturated fat ), 0 mg chol. , 182 mg sodium , 42 g carb. , 15 g fiber , 6 g sugar , 18 g pro.",66,"2017-11-28 04:22:13",*Tip,"To toast nuts, preheat oven to 350 degrees F. Spread in a shallow baking pan. Bake 5 to 10 minutes or until lightly browned, shaking pan once or twice to avoid burning."
67,165,"2017-11-28 04:22:20","Gluten Free Asparagus-Tuna Casserole",,"Preheat oven to 375 degrees F. In a large saucepan cook pasta according to package directions, adding potatoes for the last 4 minutes of cooking; drain. Meanwhile, in a large Dutch oven heat 2 tablespoons of the butter over medium heat. Add onion; cook about 3 minutes or until tender, stirring occasionally. Stir in flour, salt, and pepper; cook and stir for 2 minutes. Gradually stir in milk; add lemon peel. Cook and stir until thickened and bubbly. Gradually add provolone, stirring until melted. Gently fold in cooked pasta mixture, asparagus, tuna, and olives. Transfer mixture to a 3-quart baking dish. For topping, in a small bowl heat the remaining butter over medium heat until melted. Stir in bread crumbs and Parmesan cheese. Sprinkle on top of tuna mixture. Bake for 25 to 30 minutes or until tuna mixture is heated through and topping is golden.","1 cup dried gluten-free penne pasta 1 pound tiny new potatoes, cut into 1/2-inch pieces 3 tablespoons butter 1/4 cup chopped onion 2 tablespoons gluten-free all-purpose flour 1/8 teaspoon salt 1/8 teaspoon ground black pepper 2 1/4 cups milk 2 teaspoons finely shredded lemon peel 4 ounces provolone cheese, shredded (1 cup) 1 1/2 pounds fresh green, white, and/or purple asparagus spears, trimmed and cut into 1-inch pieces 3 4 1/2 ounce cans tuna packed in roasted garlic olive oil, undrained* 1/2 cup pitted kalamata olives, halved 1/4 cup gluten-free soft bread crumbs 1 ounce Parmesan cheese, finely shredded (1/4 cup)","Per serving: 518 kcal , 28 g fat (11 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 65 mg chol. , 728 mg sodium , 38 g carb. , 5 g fiber , 7 g sugar , 28 g pro.",67,"2017-11-28 04:22:20",*Tip:,"If tuna packed in garlic olive oil is not available, substitute tuna packed in oil and add 2 cloves of garlic, minced, when cooking the onion."
68,168,"2018-05-06 21:55:32","Grilled Flank Steak Salad","For a healthy yet hearty dinner for two, try this grilled flank steak salad. A zesty cilantro dressing, grilled corn, and avocado make this a Mexican meal masterpiece.","Prepare Cilantro Dressing and divide it into two portions. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. Pour one portion of the Cilantro Dressing over steak; set remaining dressing aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes. Coat sweet peppers, corn, and green onions with cooking spray. For a charcoal grill, place steak and corn on the grill rack directly over medium coals. Grill, uncovered, until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally. For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes of grilling, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place meat and then vegetables on grill rack over heat. Cover and grill as above.) Thinly slice steak against the grain. Coarsely chop sweet peppers and green onions; cut corn from cob, leaving kernels in ""sheets."" To serve, divide romaine lettuce between two bowls. Place steak, grilled vegetables, tomatoes, and, if desired, avocado slices on lettuce. Drizzle salads with the reserved portion of Cilantro Dressing.","1 recipe Cilantro Dressing 8 ounces beef flank steak 2 small yellow and/or red sweet peppers, halved 1 ear fresh sweet corn 2 green onions, trimmed Nonstick cooking spray 2 cups torn romaine lettuce 4 cherry tomatoes, halved 1/4 of a small avocado, peeled and thinly sliced (optional)","Per serving: 337 kcal , 12 g fat (3 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 47 mg chol. , 375 mg sodium , 31 g carb. , 5 g fiber , 13 g sugar , 29 g pro.",68,"2017-11-28 04:22:26",icon,"lower carb"
69,183,"2017-11-28 04:22:45","Thin Crust Pepperoni and Vegetable Pizza","Thin crust pizza fans will treasure this quick and easy technique. Simply top a tortilla with your favorite vegetables and meats and a bit of mozzarella cheese.","Place a pizza stone on the lowest rack of the oven. Preheat oven to 450 degrees F. In a food processor or blender combine roasted red sweet peppers and pizza sauce. Cover and process or blend until smooth; set aside. In a large skillet heat oil over medium-high heat. Add red onion, green sweet pepper, and mushrooms. Cook and stir about 5 minutes or until tender. Spread pizza sauce mixture evenly on tortillas. Top with pepperoni and the cooked vegetable mixture. Sprinkle with cheese. Transfer one of the pizzas to the hot pizza stone.* Bake about 5 minutes or until edges of the tortilla and the cheese are golden brown. Repeat with the remaining pizza.","1/3 cup chopped bottled roasted red sweet peppers 1/3 cup pizza sauce 2 teaspoons olive oil 1/2 cup sliced red onion 1/2 cup chopped green sweet pepper (1 small) 1/2 cup sliced fresh mushrooms 2 10-inch whole grain tortillas 16 thin slices cooked turkey pepperoni (about 1/4 cup) 1 cup shredded part-skim mozzarella cheese (4 ounces)","Per serving: 253 kcal , 11 g fat (4 g sat. fat , 3 g monounsaturated fat ), 25 mg chol. , 625 mg sodium , 24 g carb. , 4 g fiber , 3 g sugar , 14 g pro.",69,"2017-11-28 04:22:45",*Tip:,"To transfer the pizza to the hot stone, place pizza on a flat baking sheet; scoot pizza from baking sheet to pizza stone. When pizza is done, lift an edge of the pizza with a spatula, scoot the baking sheet under the pizza, and lift it off the stone."
70,189,"2017-11-28 04:22:58","Reduced-Calorie Taco Salad","With this healthy recipe that calls for lean ground beef or turkey and homemade baked tortilla bowls, you can enjoy this favorite Tex-Mex salad and still lose weight.","For tortilla bowls, wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Spray four 10-ounce custard cups with nonstick cooking spray. Carefully press 1 tortilla into each cup. Bake in a 350 degree F oven for 15 minutes or until crisp. Cool; remove from custard cups. Meanwhile, in a large skillet cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat. Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Sprinkle with green or red pepper and cheese. Serve with cherry tomato halves. Makes 4 servings.","4 6- or 8-inch corn tortillas Nonstick cooking spray 3/4 pound lean ground beef or turkey 1 medium onion, chopped 1 clove garlic, minced 1 8 ounce can tomato sauce 1 tablespoon vinegar 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper 4 cups shredded lettuce 1/2 cup chopped green or red sweet pepper 1/4 cup finely shredded cheddar cheese (1 ounce) 12 cherry tomatoes, halved","Per serving: 278 kcal , 11 g fat 67 mg chol. , 440 mg sodium , 24 g carb. , 4 g fiber , 23 g pro.",70,"2017-11-28 04:22:58",,"Prepare tortilla bowls. Place in large freezer container with paper towels between bowls and crumpled around sides to protect the shells. Seal, label, and freeze up to 1 month."
71,190,"2017-11-28 04:23:01","Mango Chili Chicken","Whip up this Mango Chili Chicken and serve over rice for a dinner filled with Caribbean spice. The sweet flavor of mango tames the heat that comes with the chicken and adds a whole new layer of flavor to this spicy chicken recipe.","For sauce, combine first four ingredients; set aside. Heat oil in a large wok or very large nonstick skillet over medium-high heat. Add chili peppers; cook and stir for 10 seconds (be sure area is well ventilated). Add chicken. Cook and stir for 3 to 4 minutes or until no pink remains. Push chicken from center. Add sweet pepper. Cook and stir 1 minute. Stir in sauce; heat through. Top with mango. Serve with rice. Makes 4 servings.","1/3 cup mango chutney, snipped 2 teaspoons hot chili garlic sauce 1 teaspoon minced fresh ginger 1 teaspoon minced garlic 2 teaspoons cooking oil 1 - 3 small dried hot chili peppers 1 pound skinless, boneless chicken breasts, cut into 3/4- to 1-inch pieces 1 red sweet pepper, cut into 1- to 2-inch strips 1 mango, seeded, peeled, and cut into thin strips 2 cups hot cooked rice","Per serving: 367 kcal , 5 g fat (1 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 66 mg chol. , 124 mg sodium , 52 g carb. , 3 g fiber , 29 g pro.",71,"2017-11-28 04:23:01","Cooking Hot Peppers:","Be sure area is well ventilated when cooking the hot peppers."
72,192,"2017-11-28 04:23:04","Tote-and-Slice Loaf Sandwich","Also called a hoagie or sub, these popular sandwiches can be sliced for entertaining and easily toted to a tailgate or picnic in the park.","Place tomatoes in a small bowl. Add enough boiling water to cover and let stand for 10 minutes. Drain tomatoes and place in a food processor; cover and process until finely chopped. Or finely chop tomatoes by hand. Split loaf in half horizontally. Remove some soft bread from the bottom half of the loaf, leaving a 1/2-inch-thick shell. Spread cream cheese on cut sides of both bread halves. Spread top half with dried tomatoes and bottom half with pesto. On bottom half layer provolone cheese, salami, banana peppers, onion, and loaf top, spread side down.","3/4 cup dried tomatoes (not oil-packed) 1 1 pound loaf Italian or French bread 1/2 8 ounce package cream cheese, softened 1/3 cup basil pesto 4 ounces thinly sliced provolone cheese 8 ounces thinly sliced peppered or regular salami 1 medium fresh banana pepper or 8 bottled peppers, stemmed, seeded, and sliced 4 ounces thinly sliced provolone cheese 1/2 medium red onion, thinly sliced Small salad peppers and/or pimiento-stuffed green olives (optional)","Per serving: 588 kcal , 34 g fat (14 g sat. fat , 3 g polyunsaturated fat , 11 g monounsaturated fat ), 69 mg chol. , 1645 mg sodium , 46 g carb. , 4 g fiber , 5 g sugar , 24 g pro.",72,"2017-11-28 04:23:04",,"If toting, tightly wrap loaf in plastic. To serve, slice loaf crosswise into six sandwiches. If desired, spear a salad pepper and olive on long toothpicks; insert through sandwiches. Makes 6 sandwiches."
73,193,"2017-11-28 04:23:07","Mop Sauce Pizza","An apple juice-vinegar mixture acts as the sauce for this bacon-topped chicken pizza.","Prepare Mop Sauce. Meanwhile, remove skin from chicken and discard. Remove meat from bones; discard bones. Use two forks to pull chicken into small pieces (you should have 3 to 4 cups). Set meat aside. Preheat oven to 450 degree F. Place bread shell or pizza crust on a large greased or parchment-lined baking sheet. Bake for 5 minutes. Remove from oven. Spread Mop Sauce over bread shell or crust to within 1/2 to 1 inch of the edge. Sprinkle with 2 cups of the chicken (save remaining chicken for another use), cheese and sweet pepper. Sprinkle with bacon. Bake for 10 to 12 minutes more or until cheese is just melted and bubbly. Cut into wedges. Serve immediately. Makes 6 servings.","1 recipe Mop Sauce (see recipe below) 1 large deli-roasted chicken 1 12 inch Italian bread shell (Boboli) or prebaked pizza crust 4 ounces smoked provolone cheese, shredded (1 cup) 1/4 cup chopped green sweet pepper 4 slices pepper bacon or regular bacon, cooked, drained, and chopped","Per serving: 433 kcal , 15 g fat (5 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 64 mg chol. , 806 mg sodium , 47 g carb. , 1 g fiber , 7 g sugar , 30 g pro.",73,"2017-11-28 04:23:07",,"Make double the amount of sauce in a medium saucepan and reserve extra to make another pizza or omit the tomatoes and tomato paste to use as a barbecue sauce."
74,205,"2018-05-06 21:57:45","Shrimp Ceviche Tostada with Fennel and Grapefruit",,"Thaw shrimp, if frozen. In a large saucepan bring water and 1 teaspoon salt to a boil. Add shrimp. Simmer, uncovered, 1 to 2 minutes or until shrimp turns opaque, stirring occasionally. Rinse under cold running water; drain. Transfer shrimp to a large bowl. Immediately add the orange juice and lime juice. Stir in the sliced fennel, red onion, grapefruit, orange, fennel fronds, and chile. Cover and chill for 2 to 4 hours. Season to taste with salt before serving. In another bowl use a fork to mash the avocados; season to taste with salt and hot sauce. To assemble tostadas, spread the shells with a layer of avocado mixture. Top with lettuce and ceviche; garnish with pepitas and additional fennel fronds.","1 pound fresh or frozen shrimp, peeled, deveined, and halved lengthwise 4 cups water Salt 1/4 cup orange juice 1/4 cup lime juice 1 bulb fennel, cut into julienne strips 1/4 cup finely chopped red onion 1 ruby red grapefruit, peeled, sectioned, and chopped 1 medium orange, peeled, sectioned, and chopped 2 tablespoons fresh snipped fennel fronds or fresh tarragon leaves 1 fresh red Anaheim chile pepper, seeded and finely chopped* 2 avocados, halved, seeded, and peeled Bottled hot pepper sauce, such as Cholula® Hot Sauce 6 tostada shells** 4 cups shredded iceberg lettuce 1/3 cup pumpkin seeds (pepitas), toasted","Per serving: 316 kcal , 17 g fat (3 g sat. fat , 5 g polyunsaturated fat , 7 g monounsaturated fat ), 95 mg chol. , 739 mg sodium , 28 g carb. , 8 g fiber , 8 g sugar , 17 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 "
75,205,"2018-05-06 21:57:45","Shrimp Ceviche Tostada with Fennel and Grapefruit",,"Thaw shrimp, if frozen. In a large saucepan bring water and 1 teaspoon salt to a boil. Add shrimp. Simmer, uncovered, 1 to 2 minutes or until shrimp turns opaque, stirring occasionally. Rinse under cold running water; drain. Transfer shrimp to a large bowl. Immediately add the orange juice and lime juice. Stir in the sliced fennel, red onion, grapefruit, orange, fennel fronds, and chile. Cover and chill for 2 to 4 hours. Season to taste with salt before serving. In another bowl use a fork to mash the avocados; season to taste with salt and hot sauce. To assemble tostadas, spread the shells with a layer of avocado mixture. Top with lettuce and ceviche; garnish with pepitas and additional fennel fronds.","1 pound fresh or frozen shrimp, peeled, deveined, and halved lengthwise 4 cups water Salt 1/4 cup orange juice 1/4 cup lime juice 1 bulb fennel, cut into julienne strips 1/4 cup finely chopped red onion 1 ruby red grapefruit, peeled, sectioned, and chopped 1 medium orange, peeled, sectioned, and chopped 2 tablespoons fresh snipped fennel fronds or fresh tarragon leaves 1 fresh red Anaheim chile pepper, seeded and finely chopped* 2 avocados, halved, seeded, and peeled Bottled hot pepper sauce, such as Cholula® Hot Sauce 6 tostada shells** 4 cups shredded iceberg lettuce 1/3 cup pumpkin seeds (pepitas), toasted","Per serving: 316 kcal , 17 g fat (3 g sat. fat , 5 g polyunsaturated fat , 7 g monounsaturated fat ), 95 mg chol. , 739 mg sodium , 28 g carb. , 8 g fiber , 8 g sugar , 17 g pro.",75,"2017-11-28 04:23:32",**,"Toast tostada shells, if necessary."
76,210,"2017-11-28 04:23:47","Ahi-Mango Ceviche","Top a guacamole-like tomatillo-avocado dip with marinated ahi tuna and mangoes for a healthy appetizer or light lunch.","In a food processor combine tomatillos, half of the avocados, the cilantro, 2 tablespoons lime juice, the garlic, and a pinch of salt. Cover and pulse with several on/off turns until mixture is slightly chunky. Transfer mixture to a medium bowl. Fold in the remaining avocado and the chile peppers. Season to taste with additional lime juice and salt. Cover and chill while marinating tuna. In a nonmetal bowl or resealable plastic bag combine tuna, mango, the 1/2 cup lime juice, the olive oil, and shallots. Cover and marinate in the refrigerator for at least 2 hours but no more than 3 hours, stirring or turning occasionally. To serve, divide tomatillo mixture between six serving glasses. Top each serving with some of the tuna-mango mixture; sprinkle each serving with sea salt and garnish with a lime wedge. Serve with tortilla chips.","4 medium tomatillos, husked, rinsed, and quartered (about 8 ounces total) 2 avocados, halved, seeded, peeled, and chopped 1/2 cup snipped fresh cilantro 2 - 3 tablespoons lime juice* 1 clove garlic, minced Salt 1 - 2 fresh serrano chile peppers, stemmed, seeded, and chopped** 12 ounces sashimi-grade fresh ahi tuna, cubed 1 ripe mango, peeled, seeded, and cut into small cubes 1/2 cup lime juice* 1/4 cup finely chopped shallots 1/3 cup olive oil Sea salt flakes Lime wedges Tortilla chips","Per serving: 356 kcal , 23 g fat (3 g sat. fat , 4 g polyunsaturated fat , 14 g monounsaturated fat ), 22 mg chol. , 157 mg sodium , 24 g carb. , 5 g fiber , 7 g sugar , 17 g pro.",76,"2017-11-28 04:23:47","Editor's Note:","Be sure to use high-quality ingredients for this recipe, especially sashimi-grade tuna, fully ripe mango, and extra virgin olive oil. The olive oil acts as a sauce so use it judiciously."
77,210,"2017-11-28 04:23:47","Ahi-Mango Ceviche","Top a guacamole-like tomatillo-avocado dip with marinated ahi tuna and mangoes for a healthy appetizer or light lunch.","In a food processor combine tomatillos, half of the avocados, the cilantro, 2 tablespoons lime juice, the garlic, and a pinch of salt. Cover and pulse with several on/off turns until mixture is slightly chunky. Transfer mixture to a medium bowl. Fold in the remaining avocado and the chile peppers. Season to taste with additional lime juice and salt. Cover and chill while marinating tuna. In a nonmetal bowl or resealable plastic bag combine tuna, mango, the 1/2 cup lime juice, the olive oil, and shallots. Cover and marinate in the refrigerator for at least 2 hours but no more than 3 hours, stirring or turning occasionally. To serve, divide tomatillo mixture between six serving glasses. Top each serving with some of the tuna-mango mixture; sprinkle each serving with sea salt and garnish with a lime wedge. Serve with tortilla chips.","4 medium tomatillos, husked, rinsed, and quartered (about 8 ounces total) 2 avocados, halved, seeded, peeled, and chopped 1/2 cup snipped fresh cilantro 2 - 3 tablespoons lime juice* 1 clove garlic, minced Salt 1 - 2 fresh serrano chile peppers, stemmed, seeded, and chopped** 12 ounces sashimi-grade fresh ahi tuna, cubed 1 ripe mango, peeled, seeded, and cut into small cubes 1/2 cup lime juice* 1/4 cup finely chopped shallots 1/3 cup olive oil Sea salt flakes Lime wedges Tortilla chips","Per serving: 356 kcal , 23 g fat (3 g sat. fat , 4 g polyunsaturated fat , 14 g monounsaturated fat ), 22 mg chol. , 157 mg sodium , 24 g carb. , 5 g fiber , 7 g sugar , 17 g pro.",77,"2017-11-28 04:23:47",*,"Be sure to use freshly squeezed lime juice."
78,210,"2017-11-28 04:23:47","Ahi-Mango Ceviche","Top a guacamole-like tomatillo-avocado dip with marinated ahi tuna and mangoes for a healthy appetizer or light lunch.","In a food processor combine tomatillos, half of the avocados, the cilantro, 2 tablespoons lime juice, the garlic, and a pinch of salt. Cover and pulse with several on/off turns until mixture is slightly chunky. Transfer mixture to a medium bowl. Fold in the remaining avocado and the chile peppers. Season to taste with additional lime juice and salt. Cover and chill while marinating tuna. In a nonmetal bowl or resealable plastic bag combine tuna, mango, the 1/2 cup lime juice, the olive oil, and shallots. Cover and marinate in the refrigerator for at least 2 hours but no more than 3 hours, stirring or turning occasionally. To serve, divide tomatillo mixture between six serving glasses. Top each serving with some of the tuna-mango mixture; sprinkle each serving with sea salt and garnish with a lime wedge. Serve with tortilla chips.","4 medium tomatillos, husked, rinsed, and quartered (about 8 ounces total) 2 avocados, halved, seeded, peeled, and chopped 1/2 cup snipped fresh cilantro 2 - 3 tablespoons lime juice* 1 clove garlic, minced Salt 1 - 2 fresh serrano chile peppers, stemmed, seeded, and chopped** 12 ounces sashimi-grade fresh ahi tuna, cubed 1 ripe mango, peeled, seeded, and cut into small cubes 1/2 cup lime juice* 1/4 cup finely chopped shallots 1/3 cup olive oil Sea salt flakes Lime wedges Tortilla chips","Per serving: 356 kcal , 23 g fat (3 g sat. fat , 4 g polyunsaturated fat , 14 g monounsaturated fat ), 22 mg chol. , 157 mg sodium , 24 g carb. , 5 g fiber , 7 g sugar , 17 g pro.",78,"2017-11-28 04:23:47",**,"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 "
79,212,"2017-11-28 04:23:58","Shrimp and Quinoa Salad","Oranges add bright citrus flavor to this easy five-ingredient seafood salad.","Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry with paper towels. Thread shrimp on four 8-inch skewers.* For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling.** Meanwhile, rinse quinoa; drain. In a medium saucepan bring 2 cups water to boiling. Add quinoa. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until water is absorbed. Remove from heat. Finely shred 1 teaspoon peel from 1 orange; set aside. Using a paring knife, cut remaining peel and white pith from oranges; discard. Holding an orange over a very large bowl to catch juices, cut segments from orange (set segments aside). Squeeze juice from membranes into bowl. Repeat with remaining orange. Stir in finely shredded orange peel, balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Add shrimp, quinoa, and spinach; toss gently toss to combine. To serve, divide salad among four shallow bowls or dinner plates. Arrange orange segments evenly on top.","12 ounces fresh or frozen large shrimp 1 cup quinoa 2 cara cara oranges 3 tablespoons white balsamic vinegar 1 5 ounce package baby spinach or arugula","Per serving: 281 kcal , 3 g fat (0 g sat. fat , 2 g polyunsaturated fat , 1 g monounsaturated fat ), 119 mg chol. , 263 mg sodium , 42 g carb. , 5 g fiber , 11 g sugar , 22 g pro.",79,"2017-11-28 04:23:58",*Tip:,"If using wooden skewers, soak them in enough water to cover for at least 30 minutes before using."
80,212,"2017-11-28 04:23:58","Shrimp and Quinoa Salad","Oranges add bright citrus flavor to this easy five-ingredient seafood salad.","Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry with paper towels. Thread shrimp on four 8-inch skewers.* For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling.** Meanwhile, rinse quinoa; drain. In a medium saucepan bring 2 cups water to boiling. Add quinoa. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until water is absorbed. Remove from heat. Finely shred 1 teaspoon peel from 1 orange; set aside. Using a paring knife, cut remaining peel and white pith from oranges; discard. Holding an orange over a very large bowl to catch juices, cut segments from orange (set segments aside). Squeeze juice from membranes into bowl. Repeat with remaining orange. Stir in finely shredded orange peel, balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Add shrimp, quinoa, and spinach; toss gently toss to combine. To serve, divide salad among four shallow bowls or dinner plates. Arrange orange segments evenly on top.","12 ounces fresh or frozen large shrimp 1 cup quinoa 2 cara cara oranges 3 tablespoons white balsamic vinegar 1 5 ounce package baby spinach or arugula","Per serving: 281 kcal , 3 g fat (0 g sat. fat , 2 g polyunsaturated fat , 1 g monounsaturated fat ), 119 mg chol. , 263 mg sodium , 42 g carb. , 5 g fiber , 11 g sugar , 22 g pro.",80,"2017-11-28 04:23:58",**Tip:,"To use a grill pan, lightly brush olive oil over grill pan. Preheat over medium-high heat. Add skewers; cook for 4 to 6 minutes or until shrimp are opaque, turning once halfway through cooking."
81,214,"2017-11-28 04:24:03","Crispy Cornmeal Shrimp Sandwich","Serve up these crispy fried shrimp sandwiches with spicy hot cherry peppers and butter lettuce.","Place shrimp in a shallow bowl. Pour milk over, turning to coat. In a medium dish toss together cornmeal, flour, paprika, and salt. Place half the shrimp in flour mixture; toss to coat. Remove to a tray; repeat with remaining shrimp. In a 10-inch skillet heat 1/4 inch oil over medium heat (about 2 cups). Carefully place shrimp, half at a time, in pan. Cook until golden brown on one side, about 2 minutes. Turn and cook 1 minute more or until shrimp turn opaque. Transfer to a paper towel-lined tray. Arrange shrimp on bottoms of bread portions. Top with peppers, onions, and lettuce. Spread bread tops with mayonnaise and add to sandwiches.","20 large shrimp (1lb.), peeled and deveined 1/2 cup milk 1/2 cup cornmeal 1/4 cup all-purpose flour 1/2 teaspoon smoked paprika 1/2 teaspoon coarse salt Vegetable oil for frying 4 5-inch portions French-style baguette, split and slightly hollowed out 2/3 cup sliced pickled hot cherry peppers 4 green onions, thinly sliced 4 butter lettuce leaves 1/4 cup mayonnaise","Per serving: 553 kcal , 25 g fat (4 g sat. fat , 16 g polyunsaturated fat , 5 g monounsaturated fat ), 167 mg chol. , 896 mg sodium , 51 g carb. , 1 g fiber , 2 g sugar , 27 g pro.",81,"2017-11-28 04:24:03",,"Get the breading on the shrimp, not on your fingers: Reserve one hand for the wet dip and one hand for the dry."
82,215,"2017-11-28 04:24:06","Shrimp and Grits with BLT Relish","Mix up your shrimp and grits routine by topping homemade cheesy grits and sauteed shrimp with a quick bacon-tomato relish.","Line a 3 1/2- or 4-quart slow cooker with disposable liner. Cut corn from cobs. In prepared cooker stir together corn kernels and the next six ingredients (through black pepper). Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or until grits are tender and mixture is starting to thicken. For relish, in a large skillet cook bacon over medium heat until crisp. Drain bacon to a paper towel; reserve drippings in skillet. Crumble cooled bacon. In a bowl combine bacon, tomatoes, basil, and green onions. Cover and chill until ready to serve. Just before serving, in a large skillet cook shrimp in reserved bacon drippings over medium-high heat for 3 to 4 minutes or until shrimp are opaque. Stir shrimp and cheese into grits until cheese is melted. If mixture is too thick, thin mixture with milk to desired consistency. Top servings with relish. If desired, season to taste with additional salt and pepper.","3 ears fresh sweet corn, husked 1 small red sweet pepper, chopped 2 14 1/2 ounce cans reduced-sodium chicken broth 2 1/2 cups water 1 1/2 cups regular hominy grits 1/2 teaspoon salt 1/4 teaspoon black pepper 3 slices bacon 1 1/2 cups cherry or grape tomatoes, quartered 1/3 cup snipped fresh basil 1/4 cup sliced green onions 16 ounces medium fresh or frozen shrimp in shells, thawed, peeled and deveined 1 1/2 cups shredded Monterey Jack cheese with jalapeno peppers or Mexican-style four cheese blend (6 ounces) Milk","Per serving: 461 kcal , 18 g fat (8 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 165 mg chol. , 932 mg sodium , 44 g carb. , 3 g fiber , 5 g sugar , 30 g pro.",82,"2017-11-28 04:24:06",Icon,Quick
83,218,"2017-11-28 04:24:12","Orange Salmon with Edamame Orzo",,"Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Place salmon in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine orange juice, 1 tablespoon of the oil, and the lemon juice. Pour marinade over salmon. Seal bag; turn to coat salmon. Marinate in the refrigerator while you start preparing the orzo (15 to 30 minutes). For orzo, in a medium saucepan heat another 1 tablespoon of the oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Stir in broth, orzo, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in edamame. Simmer, covered, about 3 minutes more or until orzo is tender. Remove from heat. Let stand, covered, about 5 minutes. Meanwhile, drain salmon, discarding marinade. Cook salmon in skillet or on grill as directed. Serve salmon on top of orzo. Garnish with orange wedges. SKILLET: In a large nonstick skillet heat the remaining 1 tablespoon oil over medium heat. Add salmon; cook for 8 to 12 minutes or until salmon begins to flake when tested with a fork, turning once halfway through cooking and brushing with mustard during the last 2 to 3 minutes of cooking. GRILL: For a charcoal or gas grill, grease grill rack. Place salmon on the rack directly over medium heat. Cover and grill for 8 to 12 minutes or until salmon begins to flake when tested with a fork, turning once halfway through grilling and brushing with mustard during the last 2 to 3 minutes of grilling.","4 4 ounces fresh or frozen salmon fillets, about 1 inch thick 1/4 cup orange juice 2 tablespoons olive oil (3 tablespoons if skillet-cooking) 2 tablespoons lemon juice 1/2 cup chopped onion (1 medium) 1 1/2 cups reduced-sodium chicken broth 1/2 cup dried orzo pasta (rosamarina) 1/8 teaspoon ground black pepper 1/2 cup frozen shelled sweet soybeans (edamame) 2 tablespoons Dijon-style honey mustard Orange wedges (optional)","Per serving: 369 kcal , 17 g fat (2 g sat. fat , 4 g polyunsaturated fat , 9 g monounsaturated fat ), 62 mg chol. , 321 mg sodium , 22 g carb. , 2 g fiber , 3 g sugar , 29 g pro.",83,"2017-11-28 04:24:12",,"Nutrition analysis per serving Grill Method: same as above, except 339 calories and 13 g total fat."
84,222,"2017-11-28 04:24:24","Tuna Steaks with Fresh Tomato Sauce","Firm-textured tuna steaks are a great fish for grilling. Pair them with an easy sauce of fresh tomato and mayonnaise.","Thaw fish, if frozen. For sauce, in a small bowl combine tomato, onion, basil, mayonnaise or salad dressing, garlic, and salt. Cover and chill until serving time. Brush both sides of fish with oil. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with oil. Serve with sauce. Makes 4 servings.","4 6 ounces fresh or frozen tuna, halibut, or salmon steaks, cut 1 inch thick 1 medium tomato, chopped 2 tablespoons finely chopped red onion 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed 1 tablespoon mayonnaise or salad dressing 1 clove garlic, minced 1/4 teaspoon salt 1 tablespoon olive oil or cooking oil","Per serving: 330 kcal , 15 g fat (3 g sat. fat , 73 mg chol. , 228 mg sodium , 2 g carb. , 1 g fiber , 44 g pro.",84,"2017-11-28 04:24:24","To grill by indirect heat:","Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turnin"
85,224,"2017-11-28 04:24:27","Grilled Mussels with Garlic Butter","Drizzle grilled mussels with a rich garlic butter sauce for a restaurant-quality seafood dish that comes together in next to no time. Serve this recipe for mussels with plenty of bread to sop up any excess sauce.","Scrub mussels in shells under cold running water. If present, remove beards. In an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice. For sauce, in a small saucepan melt butter over medium heat. Add garlic; cook for 1 minute. Add wine; bring just to a simmer. Remove from heat; stir in parsley. Tear off a 36x18-inch piece of heavy foil; fold foil in half to make an 18-inch square. Place the mussels in the center of the foil. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose mussels, leaving space for steam to build. Place foil packet on the grill rack directly over medium-high heat; grill for 8 to 10 minutes or until shells open. Transfer mussels (discard any that do not open) and any liquid to a serving bowl. Transfer the sauce to small bowls for dipping. Serve mussels with sauce and, if desired, bread. Makes 4 appetizer servings.","1 1/2 pounds fresh mussels (about 20)* 1/3 cup butter 1 clove garlic, minced 2 tablespoons dry white wine 2 tablespoons snipped fresh parsley Grilled or toasted sourdough bread slices (optional)","Per serving: 191 kcal , 16 g fat (10 g sat. fat , 56 mg chol. , 272 mg sodium , 3 g carb. , 0 g fiber , 7 g pro.",85,"2017-11-28 04:24:27","*Test Kitchen Tip:","You can store live mussels in the refrigerator, covered with a moist cloth, for up to 3 days. Before you cook them, tap any open shells. If the mussels are alive, the shells will close. Discard any that arent alive."
86,229,"2017-11-28 04:24:35","Pita Flatbread",,"In a large bowl stir together first three ingredients (through salt); add the water and oil. Beat with a mixer on low or stir until combined. Using the hook attachment, beat on low (or knead by hand) 3 to 5 minutes to make a soft dough that is smooth and elastic, adding additional flour or water as needed. Transfer dough to a greased bowl, turning to grease surface of dough. Cover and let rise in a warm place 1 1/2 hours. Punch dough down. Divide into six portions; shape into balls. Cover and let rest 10 minutes. On a lightly floured surface, roll balls into 7- to 8-inch circles. Preheat a large nonstick skillet over high heat. Add dough circles, one at a time, and cook 45 to 60 seconds or until surface is bubbly and bottom is browned. Turn bread; cook 30 seconds more or until bottom is browned. If bread browns too quickly, reduce heat to medium-high.","2 cups all-purpose flour 1 1/2 teaspoons active dry yeast 1/2 teaspoon salt 3/4 cup warm water (105 degrees F to 115 degrees F) 2 tablespoons olive oil","Per serving: 195 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 0 mg chol. , 196 mg sodium , 32 g carb. , 1 g fiber , 0 g sugar , 5 g pro.",86,"2017-11-28 04:24:35","Whole Wheat Pita Flatbread:","Prepare as directed, except substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour."
87,229,"2017-11-28 04:24:35","Pita Flatbread",,"In a large bowl stir together first three ingredients (through salt); add the water and oil. Beat with a mixer on low or stir until combined. Using the hook attachment, beat on low (or knead by hand) 3 to 5 minutes to make a soft dough that is smooth and elastic, adding additional flour or water as needed. Transfer dough to a greased bowl, turning to grease surface of dough. Cover and let rise in a warm place 1 1/2 hours. Punch dough down. Divide into six portions; shape into balls. Cover and let rest 10 minutes. On a lightly floured surface, roll balls into 7- to 8-inch circles. Preheat a large nonstick skillet over high heat. Add dough circles, one at a time, and cook 45 to 60 seconds or until surface is bubbly and bottom is browned. Turn bread; cook 30 seconds more or until bottom is browned. If bread browns too quickly, reduce heat to medium-high.","2 cups all-purpose flour 1 1/2 teaspoons active dry yeast 1/2 teaspoon salt 3/4 cup warm water (105 degrees F to 115 degrees F) 2 tablespoons olive oil","Per serving: 195 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 0 mg chol. , 196 mg sodium , 32 g carb. , 1 g fiber , 0 g sugar , 5 g pro.",87,"2017-11-28 04:24:35","Naan Bread:","Prepare as directed, except substitute 6 tablespoons plain yogurt, room temperature, for half of the water. Divide dough into four portions and roll into about 9x5-inch ovals. Naan may take a little longer to cook (1 minute per side). If desired, brush co"
88,229,"2017-11-28 04:24:35","Pita Flatbread",,"In a large bowl stir together first three ingredients (through salt); add the water and oil. Beat with a mixer on low or stir until combined. Using the hook attachment, beat on low (or knead by hand) 3 to 5 minutes to make a soft dough that is smooth and elastic, adding additional flour or water as needed. Transfer dough to a greased bowl, turning to grease surface of dough. Cover and let rise in a warm place 1 1/2 hours. Punch dough down. Divide into six portions; shape into balls. Cover and let rest 10 minutes. On a lightly floured surface, roll balls into 7- to 8-inch circles. Preheat a large nonstick skillet over high heat. Add dough circles, one at a time, and cook 45 to 60 seconds or until surface is bubbly and bottom is browned. Turn bread; cook 30 seconds more or until bottom is browned. If bread browns too quickly, reduce heat to medium-high.","2 cups all-purpose flour 1 1/2 teaspoons active dry yeast 1/2 teaspoon salt 3/4 cup warm water (105 degrees F to 115 degrees F) 2 tablespoons olive oil","Per serving: 195 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 0 mg chol. , 196 mg sodium , 32 g carb. , 1 g fiber , 0 g sugar , 5 g pro.",88,"2017-11-28 04:24:35","To Store:","Place pitas in an airtight container. Store at room temperature up to 3 days or freeze up to 2 weeks. To thaw, microwave pitas, one at a time, 20 seconds or until warm."
89,233,"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.",89,"2017-11-28 04:24:45",*,"Use baking sheets for Butterhorns, Rosettes, and Parker House Rolls; use muffin cups for Cloverleaf Rolls."
90,233,"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.",90,"2017-11-28 04:24:45",**,"Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise. Chill 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. Bake as above."
91,233,"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.",91,"2017-11-28 04:24:45","Whole Wheat Dinner Rolls:","Prepare as above, except substitute 1-1/4 cups whole wheat flour for 1-1/4 cups of the all-purpose flour that is stirred in at the end of step 1."
92,233,"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.",92,"2017-11-28 04:24:45","Rye Caraway Dinner Rolls:","Prepare as above, except add 2 teaspoons caraway seeds to milk mixture and substitute 1-1/4 cups rye flour for 1-1/4 cups of the all-purpose flour that is stirred in at the end of step 1."
93,233,"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.",93,"2017-11-28 04:24:45","Buttermilk Dinner Rolls:","Prepare as above, except substitute 1 1/4 cups buttermilk for the milk and use only 1 egg."
94,233,"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.",94,"2017-11-28 04:24:45","Hamburger or Hot Dog Buns:","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"
95,233,"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.",95,"2017-11-28 04:24:45","Onion Dinner Rolls:","Prepare as above, except add 1/3 cup chopped green onion or snipped fresh chives to milk mixture in step 1."
525,233,"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.",525,"2018-05-06 22:00:02",,"Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise. Chill 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. Bake."
526,233,"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.",526,"2018-05-06 22:00:02",Butterhorns:,"On a lightly floured surface, roll each portion of the dough into a 12-inch circle. Brush with melted butter or margarine. Cut each circle into 12 wedges using a pizza cutter or sharp knife. To shape, begin at the wide end of a wedge and loosely roll towa"
527,233,"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.",527,"2018-05-06 22:00:02",Rosettes:,"Divide each dough portion into 16 pieces. On a lightly floured surface, roll each piece into a 12-inch-long rope. Tie in a loose knot, leaving 2 long ends. Tuck top end under roll. Bring bottom end up and tuck into center of roll. Place 2 to 3 inches apar"
528,233,"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.",528,"2018-05-06 22:00:02","Parker House Rolls:","On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch-round cutter. Brush with melted butter or margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold ea"