Preparation One of our favorite fall activities? Carving pumpkins. Jack-o’-lanterns make great Halloween decorations for your porch or patio, and you can create a range of pumpkin faces—from scary to silly to squash versions of your favorite storybook characters. But it all starts with choosing the right one, and we got the scoop straight from the pumpkin patch. Ahead, how to select a seasonal gourd that will last through Halloween....
Preparation The style of service you select for your wedding meal makes a big difference in the overall guest experience. Though wedding buffets get a bad reputation for being the most casual option, there’s no reason you can’t make it feel more sophisticated and in sync with your day’s overall aesthetic. To explain how, we defer to caterer Jessica Lasky. Here, she offers her sage advice on creating a wedding buffet that looks beautiful, runs efficiently, and feeds the masses....
One of the reasons I love Japanese home-cooked meals is that root vegetables are used in a whole range of dishes. From gobo (burdock root), renkon (lotus root), satoimo (taro root), daikon radish, sweet potatoes to yam, each one of them has its unique flavor profiles and nutrient qualities. When it comes to a simple weeknight side dish, my favorite is this Kinpira Renkon or Japanese Lotus Root Stir Fry....
Ingredients 4 cups uncooked mini lasagna (mafalda) noodles (8 ounces) 1 jar (28 ounces) spaghetti sauce 1 can (8 ounces) mushroom stems and pieces, drained 1 can (2 1/4 ounces) sliced ripe olives, drained 1 cup shredded mozzarella cheese (4 ounces) Preparation Heat oven to 350°. Cook and drain pasta as directed on package. Mix pasta and remaining ingredients except cheese in ungreased 2 1/2-quart casserole. Cover and bake about 30 minutes or until hot and bubbly....
Ingredients 3 lb small red potatoes 1 container (8 oz) chive-and-onion cream cheese spread 1 container (12 oz) chive-and-onion sour cream 1 1/2 teaspoons salt 1/4 teaspoon pepper 3 tablespoons butter or margarine, melted 1/2 cup French-fried onions (from 2.8-oz can) Preparation Spray 13x9-inch pan with cooking spray; set aside. In 4-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until potatoes are tender; drain....
Preparation Like many of you, I’ve been spending a lot of time in the kitchen these days, cooking all of our meals here on the farm. I’ve also been busy gardening. While these two activities have been incredibly important to me my whole life, they’re giving me renewed energy and a great deal of joy during this challenging time. I am very happy that it’s summer now, and the garden is bursting with fresh produce that inspires me to come up with new dishes....
Ingredients 1/4 cup chopped onion (1/2 medium) 1 garlic clove, minced 2 tablespoons water 1 can (14.5 oz) stewed tomatoes, undrained 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained 1/2 teaspoon salt 1/2 teaspoon chili powder Dash ground red pepper (cayenne) or red pepper sauce 1/2 cup shredded Monterey Jack cheese (2 oz) 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes Chili powder, if desired...
During our family’s trip to Nikko, besides the famous shrines, we also visited Edo Wonderland and Tobu World amusement parks. Instead of staying near the shrines west of Nikko City, we stayed at Kinugawa Onsen hot spring resort town (鬼怒川温泉) since it was closer to the attractions. The hot springs at Kinugawa Onsen date back 300 years and was a popular destination during the Japan economy bubble years. Where is Kinugawa Onsen Kinugawa Onsen is north of Tokyo and it takes 2....
Ingredients 3 tablespoons olive or vegetable oil 2 teaspoons dried rosemary leaves, crushed 1 teaspoon dried sage leaves, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 16 to 20 small red potatoes (about 2 lb), cut in half 6 to 8 medium carrots (about 1 lb), cut into 2-inch pieces 2 small onions, cut into wedges 2 pork tenderloins (about 3/4 lb each) Preparation Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray....
Ingredients 1 box (18.3 oz) Betty Crocker™ Fudge Brownie Mix Oil, water and eggs called for on brownie mix box 24 miniature pretzel twists, broken in half 1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing chocolate icing 48 Betty Crocker™ Candy Shop candy eyeballs Preparation Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over short sides of pan. Spray bottom only of foil with cooking spray....
Ingredients 1 tablespoon olive or vegetable oil 1 medium green bell pepper, chopped (1 cup) 1 small zucchini, chopped (1 cup) 1 cup Old El Paso™ Thick ’n Chunky salsa 1 cup chili beans in sauce (from 15-ounce can) 4 ounces tortilla chips 1 1/2 cups shredded Monterey Jack cheese (6 ounces) Sliced ripe olives, if desired Preparation In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender....
Ingredients 1 medium onion, chopped 1 slice bacon, snipped 2 cloves garlic, minced 1 can (15 oz) no-salt-added cannellini beans (white kidney beans), rinsed and drained 1 can (14.5 oz) no-salt-added diced tomatoes, undrained 1 3/4 cups reduced-sodium chicken broth 1 teaspoon dried thyme, crushed 1/8 teaspoon black pepper 3 cups baby spinach leaves Toasted baguette slices and/or fresh thyme sprigs (optional) Preparation In a large saucepan, cook onion, bacon, and garlic about 5 minutes or until onion is tender....
Ingredients Reynolds™ Slow Cooker Liners 1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes 1 can (16 ounces) Old El Paso™ refried beans 1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained 2 pounds tortilla chips, if desired Preparation Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl....
Ingredients 2 tablespoons vegetable oil 2 lb boneless pork shoulder, trimmed of excess fat, cut into 6 equal sections 1 package (8 oz) sliced cremini mushrooms 1 large bunch green onions, sliced, white and green parts separated 1/8 teaspoon salt 2 tablespoons finely chopped gingerroot 6 cloves garlic, chopped 2 cartons (32 oz each) Progresso™ reduced sodium chicken broth 3 tablespoons soy sauce 3 packages (3 oz each) instant ramen noodle soup mix (discard seasoning packets or save for another use)...
Ingredients 1 (2 1/2-lb.) boneless pork shoulder roast, trimmed of fat 1 cup sweetened dried cranberries 1/2 cup chicken broth 1 teaspoon shredded orange peel 1/2 cup cranberry juice cocktail 2 tablespoons cornstarch Preparation Place pork roast in 3 1/2 to 4-quart slow cooker. In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well. Pour over roast. Cover; cook on low setting for 7 to 9 hours....
Ingredients 8 small red potatoes, cut in half 3-pound beef boneless arm roast, trimmed of fat 2 tablespoons Gold Medal™ all-purpose flour 1 pound baby-cut carrots 1 jar (16 ounces) Old El Paso™ Thick ’n Chunky salsa Preparation Place potatoes in 3 1/2- to 4-quart slow cooker. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all. Cover and cook on low heat setting 8 to 10 hours....
Ingredients 2 cups boiling water 2 boxes (4-serving size each) Jell-O™ lemon-flavored gelatin 2 tubs (10 oz each) frozen cranberry-orange sauce, thawed 1 cup fresh raspberries Preparation Lightly brush 6 1/2-cup ring mold or 1 1/2-quart decorative bowl with vegetable oil. In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cranberry-orange sauce. Fold in raspberries. Pour into mold or bowl. Cover and refrigerate at least 6 hours but no longer than 24 hours....
Ingredients 1 1/4 cups uncooked medium pasta shells or elbow macaroni (3 to 4 oz) 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 3/4 teaspoon salt 2 cups milk 1 cup shredded sharp process American or Cheddar cheese (4 oz) 2 cups cooked broccoli flowerets, cooked until crisp-tender and drained* 2 cans (6 oz each) tuna in water, drained 2/3 cup dry bread crumbs 1 tablespoon butter or margarine, melted...
Ingredients 3 tablespoons pimiento pasteurized process cheese spread (from 5-oz. jar) 2 (7 or 8-inch) flour tortillas 1 (2.5-oz.) pkg. smoked turkey breast slices 4 leaves leaf lettuce 1/4 cup purchased fat-free or regular honey Dijon dressing Preparation Spread cheese spread evenly on tortillas to edges. Top each tortilla evenly with turkey and lettuce; roll up. If desired, secure with toothpicks. Serve roll-ups with dressing for dipping. Remove toothpicks before serving....
Ingredients 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix 1/2 cup butter, softened 4 oz (half of 8-oz package) cream cheese, softened 1 egg 1/4 cup coarsely chopped dried cranberries 1/2 cup white vanilla baking chips 1 package (8 oz) cream cheese, softened 1/4 cup butter, softened 1 teaspoon vanilla 1 1/2 cups powdered sugar 1/3 cup coarsely chopped dried cranberries Preparation Heat oven to 350°F. Spray 13x9-inch pan with cooking spray....
