Ingredients 1 lb extra-lean (at least 90%) ground beef 1 medium onion, chopped (1/2 cup) 1 teaspoon finely chopped garlic 2 packages (8 oz each) fresh mushrooms, sliced (5 cups) 2 cups Progresso™ beef flavored broth (from 32-oz carton) 1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained 1 teaspoon Montreal steak grill seasoning 1 teaspoon salt 1/4 teaspoon pepper 4 mini burger buns 4 teaspoons mayonnaise 1...
Ingredients 12 oz fresh green beans, trimmed 1/2 cup pecan halves 2 tablespoons butter (do not use margarine) 3 oz blue cheese, crumbled (3/4 cup) Preparation In 2-quart saucepan, place beans in 1 inch water. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until beans are crisp-tender; drain. Place in serving bowl; cover to keep warm. Meanwhile, in 1-quart saucepan, cook pecans over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are golden brown and toasted....
Ingredients 2 tablespoons olive oil 2 leeks, chopped (white and light green parts only) 3 large cloves garlic, crushed 1 large shallot, chopped 1 head cauliflower, separated into florets 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups) 1/2 teaspoon herbes de Provence 4 slices bacon, chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 tablespoon butter Preparation In large saucepan or Dutch oven, heat oil over medium heat....
Ingredients 2 cups frozen cooked salad shrimp (about 7 oz), thawed, drained 1/2 cup Chardonnay wine or nonalcoholic white wine 1 package (8 oz) cream cheese, softened 3 tablespoons mayonnaise or salad dressing 3 medium green onions, finely chopped (3 tablespoons) 1 teaspoon Dijon mustard Bibb lettuce, if desired 48 crackers Preparation Coarsely chop shrimp. Place shrimp in small glass bowl. Pour wine over shrimp; toss to coat. Cover; refrigerate at least 1 hour to blend flavors....
Ingredients 2 1/2 cups Cheerios™ cereal 3 tablespoons sugar 1/4 cup no trans-fat 68% vegetable oil spread stick, melted 3/4 cup fat-free (skim) milk 1/2 cup canned light coconut milk (not cream of coconut) 1 teaspoon vanilla 1 box (4-serving size) vanilla instant pudding and pie filling mix 1/2 cup coconut 2 cups frozen (thawed) fat-free whipped topping Toasted coconut, if desired Preparation Heat oven to 350°F. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor)....
Ingredients 1 box (19.9 oz) Betty Crocker™ Dark Chocolate Fudge Brownie Mix Water, oil and eggs called for on brownie mix box 1 package (8 oz) cream cheese, softened 1/4 cup sugar 1 egg 1 1/2 cups canned cherry pie filling Preparation Gather your ingredients and heat oven to 350°F. Spray 8-inch square pan with cooking spray. Make brownie batter as directed on box; pour into pan. In medium bowl, beat cream cheese, sugar and egg with electric mixer on medium speed until smooth....
Every cuisine has its own version of meatballs. What type of meatball recipe did you grow up with? For me, it was this Chicken Meatballs with Sweet and Sour Sauce that my mom often put in my bento (lunch box). I especially loved the sweet and sour sauce called Amazu (甘酢) – a Chinese-style sauce adapted to Japanese tastes. Cooking this chicken meatball recipe always brings back fond images of my mom in the kitchen....
Ingredients 4 boneless skinless chicken breasts 1 tablespoon vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons Italian dressing 1 cup Alfredo pasta sauce (from 15-oz jar) Preparation Pound chicken breasts smooth side down, gently between pieces of plastic wrap, with flat side of meat mallet or rolling pin until 1/2 inch thick. In 12-inch skillet, heat vegetable oil over medium-high heat. Add chicken to skillet; sprinkle with salt and pepper....
Preparation After spending a significant amount of money traveling for a destination wedding, you may wonder if you’re still responsible for giving the couple a gift, too. The short answer: Probably. Some couples throwing far-flung nuptials will request that guests not give gifts, but since very few people still live in or tie the knot in their actual hometowns, almost any wedding could be considered a destination event in some capacity....
Preparation Whether you’re a dog or human, a visit to the dentist is never a fun time. Brushing your pup’s teeth as often as possible is essential to preventing dental disease, but toys can also do a lot to help. “Really, what is important is the physical removal of that soft plaque layer off the surface of the tooth before it hardens into calculus,” says Dr. Naomi Hoyer, an assistant professor of veterinary dentistry and oral surgery at Colorado State University....
Preparation There’s a little bit of treasure hunter in each of us. It’s the part that can look at a tired old chair, rescued from a tag sale or dusty attic, and see its hidden potential. Though it may look faded, moldy, and out of style, sometimes all that’s needed to revitalize a solid, good-quality piece of furniture is simple reupholstering. In fact, this is true whether you want to reupholster a sofa, make a quilt, or sew a new dress....
When juicy plump shrimp, thinly sliced Japanese sweet potato, creamy eggplant, and fragrant shiso leaves get dunked in batter and deep-fried to light, irresistible crunch, you know you’re going to have some really good meal. In Japan, Tempura (天ぷら) is serious stuff. Japanese chefs would spend years mastering the technique of tempura frying. And home cooks will themselves in front of the hot oil in their tiny kitchens. All for the food we so love....
Preparation A few humble but high-impact tricks make our classic meatloaf thoroughly modern: Use coarsely ground beef for a juicier bite, precook the vegetables so they’re tender (not mushy or crunchy), and then form it on a sheet pan to invite an all-around caramelized crust, any way you slice it. Here’s our new classic meatloaf recipe and two tasty and altogether different versions. Pro-tip: Power up your food processor to make quick work of mincing vegetables and turning day-old bread into fluffy breadcrumbs for meatloaf....
I often get questions from readers about how I store cooked rice. I usually make extra rice so that we always have some extra cooked rice ready at hand. What’s the best way to store cooked rice? What’s the Best Way To Store Cooked Rice When you end up with extra rice in your rice cooker after a meal, you have several options to store it. Option 1 – Keep in your rice cooker with “keep warm” function onOption 2 – Keep at room temperatureOption 3 – Store in your refrigeratorOption 4 – Store in your freezer...
Ingredients 24 vanilla wafer cookies 2 packages (8 oz each) cream cheese, softened 3/4 cup sugar 2 eggs 1 teaspoon almond or vanilla extract 1 can (21 oz) cherry pie filling 1/2 cup toasted, sliced almonds Preparation Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup. In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy....
Preparation A photo that will look good in a square format Nine 1-inch wooden blocks Clear gesso Mailing tube Print the photo so that you have a 3 x 3-inch image area. Cut the photo into nine 1-inch square pieces. Brush gesso on one side of a block, then brush gesso on the back of one photo section and set it in place on the block. Repeat with the other eight blocks....
Preparation Thanksgiving is just around the corner, which means it’s time to start planning your dinner menu. As you begin to decide what to make for Thanksgiving, be sure to start a shopping list of all the ingredients you’ll need to purchase. Otherwise, you run the risk of having to make a last-minute trip to the grocery store on Thanksgiving day. Not sure where to begin? Review and download our handy Thanksgiving shopping list, take note of what pantry staples you already have at home, and figure out which items you still need to purchase....
Ingredients 1/2 cup ricotta cheese 1 teaspoon dried parsley flakes 1/2 teaspoon dried basil leaves 1 clove garlic, finely chopped 1/8 teaspoon salt 1 cup shredded mozzarella cheese (8 oz) 2 tablespoons Parmesan cheese 24 Totino’s™ Pizza Rolls™ Frozen Pizza Snacks Cheese 3 tablespoons canned Muir Glen™ organic pizza sauce 1/4 cup mini pepperoni Fresh parsley, if desired Preparation Heat oven to 450°F. In small bowl, mix ricotta cheese, parsley flakes, basil leaves, garlic and salt....
Ingredients 3/4 cup butter or margarine, softened 1/2 cup sugar 1 teaspoon vanilla 1 box (4-serving size) Jell-O™ raspberry-flavored gelatin 1 egg 2 cups Gold Medal™ all-purpose flour 2 tablespoons yellow candy sprinkles Preparation In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour. Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour....
Ingredients 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 5 slices cooked bacon, chopped (about 1/2 cup) 1 cup diced cucumber 1/4 of a red onion, diced 2/3 cup mayonnaise or salad dressing 5 cups chopped romaine lettuce 1/3 cup frozen sweet peas 1/3 cup shredded Cheddar cheese Preparation Heat oven to 375°F. Cook peas per package directions; cool completely. Place in refrigerator to chill until ready to use....
