Ingredients 1 box Betty Crocker™ Super Moist™ yellow cake mix 3 tablespoons Gold Medal™ whole wheat flour 1 1/4 cups water 1/2 cup vegetable oil 4 eggs 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 2 1/2 cups finely shredded carrots (about 5 medium) 1/3 cup raisins 1/3 cup chopped walnuts 3 cups powdered sugar 1 package (8 oz) cream cheese, softened 2 tablespoons butter or margarine, softened 1...
Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix 1/4 teaspoon ground cinnamon 1/2 cup butter or margarine, softened 1 egg 3/4 cup sour cream 3 tablespoons sugar 2 teaspoons grated lemon peel 1/4 teaspoon vanilla 1 egg yolk 1 cup dried cranberries 1/2 cup coarsely chopped pecans Preparation Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil extending up over sides of pan....
Ingredients 10 cups water 2 cups dried navy beans (1 pound) 1/2 cup packed brown sugar 1/4 cup molasses 1 teaspoon salt 6 slices bacon, crisply cooked and crumbled 1 medium onion, chopped (1/2 cup) 3 cups water Preparation Heat oven to 350°F. Heat 10 cups water and the beans to boiling in ovenproof Dutch oven. Boil uncovered 2 minutes. Stir in remaining ingredients except 3 cups water. Cover and bake 4 hours, stirring occasionally....
Ingredients 2 tablespoons butter, melted 1/4 cup packed brown sugar 6 pineapple slices (from 20-oz can), drained reserving juice 6 maraschino cherries 1 box Betty Crocker™ Super Moist™ yellow cake mix 1 cup reserved pineapple juice (from can of pineapple) 1/2 cup vegetable oil 3 eggs Preparation Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices....
Ingredients 1 1/2 cups Country® Corn Flakes cereal, crushed (1/2 cup) 1/2 cup Original Bisquick™ mix 3/4 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound boneless skinless chicken breast, cut into 1-inch pieces 1 tablespoon vegetable oil Preparation Mix all ingredients except chicken and oil in 2-quart resealable plastic bag. Mix chicken and oil. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs....
Ingredients 1 1/4 cups granulated sugar 1 1/4 cups packed brown sugar 1 1/2 cups butter, softened 2 teaspoons vanilla 3 eggs 4 1/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 2 to 4 cups semisweet chocolate chips (12 to 24 oz) Preparation Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended....
Ingredients 1/2 teaspoon seasoned salt 1/2 teaspoon garlic pepper 1/2 teaspoon dried marjoram leaves 1/4 teaspoon ground sage 1 pork tenderloin (1 pound) 36 slices (from 10-ounce loaf) baguette-style French bread, 1/4 to 1/2 inch thick 1/4 cup Dijon mustard 3/4 cup (from 8.5-ounce jar) apple-cranberry chutney 1/3 cup crumbled blue cheese Fresh marjoram leaves Preparation Heat oven to 425°F. Mix seasoned salt, garlic pepper, marjoram and sage in small bowl....
This Spicy Bean Sprout Salad is the third part of my ramen series. If you haven’t had a chance to see my previous ramen topping recipes for Ramen Egg and Chashu, I hope you will check them out. This recipe was inspired by a popular ramen chain Ippudo‘s “Hot Moyashi” (ホットもやし), which is a bean sprout dish with spicy sauce (moyashi means bean sprout in Japanese). In Japan, this dish is complimentary and it’s available at each table....
Preparation Designed to chop, carve, slice, and dice, knives come in a baffling array of shapes, sizes, and even in sets. But for daily use, our food editors swear you only need these three basic kinds. When you’re shopping for knives, find ones that feel comfortable and balanced in your hand, then keep their stainless steel blades-and your skills-sharp. RELATED: FOUR STEPS TO YOUR SHARPEST KITCHEN KNIVES EVER Its sawlike edge zips through breads, bagels, and cakes and gently slices soft, juicy produce, such as tomatoes and peaches....
I hope you enjoyed my 4 day tour of Yosemite Park, and now I’ll share my lodging and eating experience. Before when I visited Yosemite with my American host family or friends, I typically stayed at the Tuolumne Meadows Lodge or High Sierra Camps that are incredibly popular with hikers and difficult to reserve. The accommodation in High Sierra is only available for a short period of time each year....
Preparation Beauty begins from within. Brides who adhere to this old adage know the drill: Avoid certain foods and drinks 24 hours before the wedding and you’ll avoid big-day beauty woes like like zits, puffy eyes, sweating, and bloating. On the taboo list? Dairy, gluten, refined sugar, alcohol, carbonated beverages, and caffeine. You’re probably thinking that doesn’t leave a lot of options. “Actually there are plenty of natural foods you can have,” says Kimberly Snyder, nutritionist and New York Times bestselling author....
Ingredients 3 1/2 cups Progresso™ chicken broth (from 32-oz carton) 2 tablespoons vegetable oil 1 medium onion, chopped (1/2 cup) 1 medium carrot, chopped (1/2 cup) 1 cup uncooked quick-cooking barley 8 oz asparagus (8 to 10 stalks), cut into 1-inch pieces 2 tablespoons shredded Parmesan cheese 1/4 teaspoon dried marjoram or thyme leaves 1/8 teaspoon pepper Preparation In 2-quart saucepan, heat broth over medium heat until hot. In 12-inch skillet, heat oil over medium heat....
Whenever we shop at a Korean grocery store, we would drive by our favorite Korean meat shop to pick up some meat. Since we don’t have good Korean restaurants in our neighborhood (they are about 40 minutes away), we usually get some ingredients and prepare our own feast at home. Today I used the beef short ribs I bought from the meat shop and made Korean-inspired marinade for us to enjoy....
How to make the Best Bread Machine Bread Recipe? For this recipe, don’t follow the typical instructions for a bread machine maker. Use the steps in this recipe or else your bread will not rise. Add warm water to the bread pan. Sprinkle yeast over water and sugar over yeast. The sugar helps activate the yeast quicker.Add the oil and salt to pan. TIP: You can use Olive oil, Canola oil or Vegetable oil in this recipe....
Ingredients 1 tablespoon olive or vegetable oil 1 tablespoon butter or margarine 2 teaspoons finely chopped garlic 1 package (8 oz) sliced fresh mushrooms 1 1/2 lb pork boneless loin roast, cut into 1-inch pieces 2 1/2 cups Progresso™ chicken broth (from 32-oz carton) 1 cup white wine or Progresso™ chicken broth (from 32-oz carton) 1 1/2 cups frozen pearl onions 3 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices...
Preparation Recently-married couples know that the week before the wedding can be stressful, especially when last-minute issues arise. Now we know, thanks to a hilarious confession from superstar Elton John, that even celebrities aren’t immune to wedding-week hiccups. Mere days before his civil partnership to David Furnish in 2005 (the couple later wed in 2014 after gay marriage became legal in England and Wales), John destroyed the 500-person guest list, complete with table assignments, that Furnish spent two days perfecting....
One of the delicious combinations of food I enjoy is pork, eggplant, shiso leaves, and ginger-based sweet soy sauce. Today’s recipe – Ginger Pork Rolls with Eggplant (茄子の肉巻き生姜焼き) is in every way the marriage of all these ingredients. As a result, you get a homey and tasty dish that goes amazingly with rice. Quick Weeknight Meal with Ginger Pork Rolls with Eggplant This pork roll recipe is very simple and easy to make, and I especially love that it is super bento-friendly....
Ingredients 3 tablespoons packed brown sugar 1 tablespoon Betty Crocker™ Gluten Free all-purpose rice flour blend 1 tablespoon butter, softened 3 tablespoons pumpkin seeds (pepitas) 1 can (15 oz) pumpkin (not pumpkin pie mix) 3/4 cup granulated sugar 3/4 cup packed brown sugar 3/4 cup vegetable oil 2 teaspoons gluten-free vanilla 2 eggs 2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend 2 teaspoons gluten-free baking powder 2 teaspoons ground cinnamon...
Ingredients 2 medium tomatoes, cut crosswise in half 1 medium onion, cut into fourths 1/2 medium green bell pepper, cut in half 4 medium green onions, thinly sliced (1/4 cup) 1 1/2 tablespoons red wine vinegar 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon red pepper sauce 1 1/2 pounds red snapper, sole or flounder fillets, about 1/2 inch thick Cooking spray 2 tablespoons chopped fresh parsley Hot cooked rice, if desired...
The Japanese eat rice almost every day, sometimes 3 meals a day! Cultivated for thousands of years in Japan, rice occupies a highly important place in the culture and is the quintessential staple of the Japanese diet. When comes to the quality of the rice down to the cooking technique, we take every aspect seriously. Today I will share how the Japanese cook rice in a rice cooker. Most importantly, how we measure rice and water to achieve a perfect result....
