Ingredients 1 tablespoon vegetable oil 1 lb bulk sausage 4 tablespoons butter 1 cup sliced onions 1 tablespoon chopped fresh thyme leaves 8 oz sliced fresh white mushrooms 1/2 cup thinly sliced celery 3/4 cup dry white wine 2 cups Progresso™ chicken broth (from 32-oz carton) 1/4 cup heavy whipping cream 1 cup uncooked wild rice 1/4 cup chopped fresh Italian (flat-leaf) parsley 1/4 cup chopped walnuts, toasted, if desired...
Ingredients 2 cups orange juice, chilled 2 cups peach nectar, chilled 1 bottle (1 liter) regular or nonalcoholic dry champagne or sparkling wine, chilled Preparation In 1 1/2-quart pitcher, mix orange juice and peach nectar. Pour champagne into glasses until half full. Fill glasses with juice mixture. Related Video
Ingredients 3 tablespoons butter or margarine 1/2 cup Gold Medal™ all-purpose flour 1 carton (32 oz) Progresso™ chicken broth (4 cups) 1 package (8 oz) 98% fat-free oven-roasted turkey breast, cubed (about 2 cups) 2 cups water 2 tablespoons instant chopped onion 1 package (6 oz) original-flavor long-grain and wild rice mix 2 cups soymilk Preparation In 5-quart Dutch oven, melt butter over medium heat. Stir in flour with wire whisk until well blended....
When the weather is warm outside, I crave for a meal with a simple and refreshing taste and this Salmon Nanbanzuke (鮭の南蛮漬け) is easily one of my favorite seafood fares to enjoy. Nanbanzuke may not be on your radar when comes to Japanese food, but it is actually a popular dish enjoyed both at home and restaurants in Japan. Here, the salmon is first deep-fried and marinated in a tangy sauce along with colorful julienned vegetables....
Sauces are a big deal in our house. From honey mustard sauce to the easy chick-fil-a sauce and this recipe, sauces can elevate so many dishes. SPICY MAYO SAUCE RECIPE- This spicy mayo sauce is a delicious, creamy, and rich sauce that is a classic in Asian cuisine. We love using this spicy mayo sauce as a dipping sauce or for a spread on sandwiches. It is such an easy sauce to make and so delicious!...
Preparation Two of our favorite bar cookies—brownies and blondies—are easy to prepare, crowd-pleasing, and always delicious. So, what’s the difference between these similar sweets? There are the obvious differences—like the fact that brownies are made with chocolate and blondies are not—but a few other ingredients help to set these classic treats apart. Below, we’re explaining the key differences between brownies and blondies and sharing our favorite recipes for each. Fudgy or cakey, plain or packed with add-ins like chocolate chips or nuts, brownies offer so many possibilities....
Preparation Most brides have visions of sauté pans and 500-thread-count sheets dancing in their heads. And who can blame them? It’s an awesome feeling to have the women (and sometimes men) you love the most come together in one place weeks or months before the wedding and shower you with shiny gift after shiny gift-some of which you picked out yourself. But pulling together a seamless bridal shower takes planning and foresight....
Preparation Shishito peppers aren’t the only vegetables that bust a delicious move when charred and seasoned. Radishes, snap peas, and sweet baby peppers also take on focused flavor and a snappy, tender crunch when you dry-fry them. Dry-frying is a method of cooking meat or vegetables in a skillet or wok without batter. The process draws out all the moisture from whatever you’re cooking, so the final result is something that’s browned and super crispy on the outside and tender on the inside....
Japanese cooking places a great emphasis on balance. That means every component—be it main or side dishes—of a meal is equally important. Vegetable dishes are particularly appreciated as they keep a meal wholesome and bright. Here we’ve rounded up 21 of our most delicious, all-around Japanese vegetable dishes. You’ll find familiar veggies like spinach and green beans and unusual ones like burdock roots and hijiki seaweed. All prepared in interesting but approachable Japanese methods....
Ingredients 2 2/3 cups Gold Medal™ all-purpose flour 1 teaspoon salt 1 cup shortening 7 to 8 tablespoons cold water 1 cup dried apricots 1 tablespoon sugar 1 jar (27 oz) ready-to-use mincemeat (3 cups) Preparation In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary)....
Ingredients 1 box Betty Crocker™ Super Moist™ devil's food cake mix 1/3 cup vegetable oil 1 teaspoon vanilla 2 eggs 1/4 cup sugar Preparation Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms. Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart....
Ingredients 1 pouch Betty Crocker™ sugar cookie mix 1/4 cup finely chopped toasted pecans 2 tablespoons Gold Medal™ all-purpose flour 1/2 cup butter or margarine, softened 1 egg 34 caramel candies, unwrapped (from 14 oz bag) 3 tablespoons half and half 1/3 cup dark chocolate chips, melted 1/3 cup white baking chips, melted 1 tablespoon coarse sea salt Preparation In medium bowl, combine cookie mix, pecans, flour, butter and egg until soft dough forms....
Ingredients 1 box (12 oz) frozen breaded chicken nuggets 1 can (10 oz) Old El Paso™ enchilada sauce 1/2 cup sour cream 1 bag (9 oz) romaine lettuce with carrots 1 1/4 cups shredded Cheddar cheese (5 oz) 1 can (11 oz) southwestern style whole kernel corn with onions, black beans and red bell peppers 2 large plum (Roma) tomatoes, coarsely chopped (1 1/3 cups) Preparation Bake chicken nuggets as directed on package....
Ingredients 1/2 box Betty Crocker™ Super Moist™ yellow cake mix (about 1 2/3 cups) 1/3 cup water 1/4 cup sour cream 3 tablespoons butter or margarine, melted 1 egg 1 1/4 cups miniature semisweet chocolate chips 1/2 teaspoon vegetable oil Preparation Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour. In large bowl, beat cake mix, water, sour cream, butter and egg with electric mixer on low speed 30 seconds....
Ingredients 1 box (16 oz) Betty Crocker™ Supreme original brownie mix Water, vegetable oil and egg called for on brownie mix box 2 tablespoons butter, softened 3 oz cream cheese, softened 2 tablespoons heavy whipping cream 3 cups powdered sugar 1/4 teaspoon mint extract Betty Crocker™ green gel food color 1/3 cup heavy whipping cream 1 1/3 cups semisweet chocolate chips 1/3 cup butter Preparation Heat oven to 350°F (325°F for dark or nonstick pan)....
Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 1/2 cup butter, softened 1 egg 1/4 cup red, green and white candy sprinkles 1 1/2 cups powdered sugar 3 tablespoons butter, softened 1/2 teaspoon vanilla 3 to 4 teaspoons milk Assorted holiday candies Preparation Heat oven to 325°F. Spray bottom only of 9-inch pie plate with cooking spray. In large bowl, mix cookie mix, 1/2 cup softened butter and egg with spoon until soft dough forms....
If sandwiches are a common lunch menu in the United States, noodle dishes are the equivalent counterpart in Japan. We eat noodles all year round because nothing will keep Japanese people from their noodles. During the summer months, noodle shops offer extensive cold soba or cold udon noodle menus that refresh the palate and keep things cool. Home cooks in Japan make varieties of cold noodle dishes, and today’s recipe – Cold Curry Udon (冷やしカレーうどん) – is enjoyable to dig into during these sweltering days....
Ingredients 1 tablespoon vegetable oil 1 lb ground beef (at least 80% lean) 2 tablespoons butter 2 cups thinly sliced onions 4 cloves garlic, finely chopped 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon pepper 3/4 cup Progresso™ beef flavored broth (from 32-oz carton) 1 tablespoon soy sauce 1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes Water, milk and butter called for on potatoes pouch 1/2 cup shredded Parmesan cheese (2 oz)...
Ingredients 1 cup hazelnuts (filberts), coarsely chopped 1 cup sugar 1/2 cup butter or margarine, softened 1 teaspoon almond extract 1 teaspoon vanilla 2 large eggs 3 1/2 cups all-purpose flour* 1 teaspoon baking powder 1/2 teaspoon baking soda Preparation Heat oven to 350°F. Spread hazelnuts in ungreased shallow pan. Bake uncovered about 10 minutes, stirring occasionally, until golden brown; cool. In large bowl, beat sugar, butter, almond extract, vanilla and eggs with electric mixer on medium speed, or mix with spoon....
Ingredients 1 cup Gold Medal™ all-purpose flour 1 cup quick-cooking oats 1/2 cup butter or margarine, softened 1/4 cup packed brown sugar 2 cans (15 oz each) pumpkin (not pumpkin pie mix) 4 eggs 1 cup half-and-half 1 cup honey 3/4 cup packed brown sugar 2 teaspoons pumpkin pie spice 1 teaspoon vanilla 1/2 teaspoon salt 1/2 cup whipping cream 1 tablespoon powdered sugar 15 candy pumpkins Preparation Heat oven to 350°F....
