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Imagine yourself walking into a Japanese restaurant, perhaps with a few Japanese friends or colleagues. The menu is handed to you, all in Japanese. Your friends hungrily order dishes to share, which are quickly served in steaming hot plates covering the table. You pick up your chopsticks to dig in, and then…? In mid-action, you notice from the corner of your eye that your new Japanese friends put their hands together, murmur a phrase with a slight bow, then with a smile, split their chopsticks apart to finally partake in the meal....

Ingredients 1 boneless beef (prime) rib roast (4 lb) 1/2 teaspoon garlic powder 3 tablespoons dried minced onion Salt and fresh ground black pepper Preparation Place beef, fat side up, on rack in shallow roasting pan. Sprinkle all sides and underneath beef generously with garlic powder, dried onion, salt and pepper. Let beef stand at room temperature at least 20 minutes before roasting. Heat oven to 450°F. Roast beef uncovered 15 minutes....

Summer is the season of backyard BBQs, casual brunches, potlucks, and breezy suppers. With a busy schedule ahead, it’s easy to get stuck with the same old menu when you need to whip up something to feed a crowd. If you are in the mood to switch things up for some new flavors, we have you covered. From teriyaki burgers, and chicken spring rolls with sesame sauce to colorful fruit jelly, these Japanese and Asian BBQ recipes will keep you inspired....

Ingredients 2 turkey breast tenderloins (3/4 lb each), cut into 1-inch pieces 3/4 teaspoon garlic-pepper blend 1 teaspoon salt 6 to 8 new potatoes, cut into 1-inch pieces 2 medium carrots, sliced (1 cup) 1 medium onion, chopped (1/2 cup) 2 teaspoons dried dill weed 2 1/2 cups Progresso™ chicken broth (from 32-oz carton) 1 can (15.25 oz) whole kernel corn, drained 1 cup half-and-half 3 tablespoons cornstarch Preparation Place turkey in 4- to 5-quart slow cooker....

Ingredients 1 cup granulated sugar 1 cup packed brown sugar 1 cup creamy peanut butter 1 cup butter or margarine, softened 2 teaspoons vanilla 2 eggs 1 3/4 cups Gold Medal™ white whole wheat flour 1 1/2 cups old-fashioned or quick-cooking oats 1 teaspoon baking powder 1 teaspoon baking soda 2 cups candy-coated chocolate candies 1 cup dry-roasted peanuts 3/4 cup raisins Preparation Heat oven to 375°F. In large bowl, beat sugars, peanut butter, butter, vanilla and eggs with electric mixer on medium speed until creamy....

Ingredients 2 (14 1/2-oz.) cans diced tomatoes with zesty mild green chiles, undrained 1/4 cup taco sauce 3 cups cubed cooked chicken 1 (16-oz.) can Old El Paso™ Refried Beans 1/2 cup sour cream 12 uncooked lasagna noodles 12 oz. (3 cups) shredded colby-Monterey Jack cheese 1/2 cup chopped green onions 1/4 cup sliced ripe olives, if desired 2 tablespoons chopped fresh cilantro Preparation Spray 15x12-inch sheet of foil and 13x9-inch (3-quart) glass baking dish with nonstick cooking spray....

Ingredients 1 tablespoon olive oil 1 medium onion, chopped (1/2 cup) 4 cloves garlic, finely chopped 1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained, cut up 1/4 cup chopped fresh basil leaves 3 cups uncooked rigatoni, penne or ziti pasta (8 oz) 8 oz fresh mozzarella cheese, cut into 1/2-inch cubes 1/4 cup pine nuts, toasted Preparation In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender....

Ingredients 1 teaspoon olive or canola oil 2 tablespoons chopped red bell pepper 1 tablespoon chopped onion 1/4 cup sliced mushrooms 1 cup loosely packed fresh baby spinach leaves, rinsed 1/2 cup fat-free egg product or 2 eggs, beaten 1 tablespoon water Dash salt Dash pepper 1 tablespoon shredded reduced-fat Cheddar cheese Preparation In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, onion and mushrooms to oil. Cook 2 minutes, stirring frequently, until onion is tender....

In my kitchen, I have a collection of small kitchen appliances, such as panini maker, waffle maker, electric takoyaki grill, stand mixer, toaster oven, just to name a few. Of all the large and small appliances in our kitchen, there’s one appliance that we use almost daily besides our stove. Can you guess what it is? You’re right if you guessed “rice cooker”! I have some good news to share at end of the post, so please keep reading....

Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box 1 container Betty Crocker™ Whipped fluffy white frosting 1/2 cup flaked coconut 1/4 cup sugar 2 teaspoons cornstarch 1/3 cup water 1 teaspoon grated orange peel 2 teaspoons orange juice 2 tablespoons flaked coconut Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans....

Ingredients 1 pound mild-flavored fish fillet, about 3/4 inch thick 3 tablespoons butter, melted 1 tablespoon lemon juice 1/4 teaspoon salt 1/4 teaspoon paprika Preparation Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches. Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness. Mix remaining ingredients; drizzle over fish. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork....

Ingredients 1 pouch (10.25 oz) Betty Crocker™ Fudge Brownie Mix 1/3 cup canola oil 2 tablespoons water 1 egg 1/2 cup chopped walnuts Preparation Heat oven to 325°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, stir together brownie mix, oil, water and egg until smooth. Fold in nuts. Divide batter evenly among muffin cups. Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean....

Ingredients 1 box Betty Crocker™ Super Moist™ devil's food cake mix 1/3 cup vegetable oil 2 eggs 1 teaspoon vanilla Powdered sugar Preparation Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms. Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar....

Preparation If you’ve ever felt like your thriving plant collection was missing something, Seana and Yair Monley Rodriguez of Tierra Sol Studio have an answer for you: teeny-tiny succulents and cacti. A succulent garden doesn’t need to take up precious space. These green little wonders—no bigger than your thumb—come in a diminutive ceramic planter, fit beautifully in a minimalist home, and offer everything you already love about low-maintenance houseplants. According to the studio, they only need a few droplets of water per month....

Preparation As some of the very first plants to peak through the ground at the end of a long winter, flowering bulbs are viewed as a harbinger of spring. According to the New York Botanical Garden (NYBG), winter aconites and snowdrops are the first blooms you’ll see spring up in the new year, typically once the ground begins to warm up towards the end of February. Shortly after, minor bulbs come into their own, followed by the classic bulbs that you know and love, such as daffodils and tulips....

Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box 1 container Betty Crocker™ Rich & Creamy vanilla or creamy white frosting 30 large marshmallows Betty Crocker™ colored sprinkles Birthday candles, if desired Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes. Frost cupcakes with frosting....

Ingredients 3/4 cup water 1/4 cup butter or margarine, cut up 1/2 teaspoon salt 3/4 cup Gold Medal™ all-purpose flour 3 eggs 1/4 cup grated Parmesan cheese 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh basil leaves Preparation Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper. In 2-quart saucepan, heat water, butter and salt to rolling boil over medium heat. When butter is melted, remove from heat; stir in flour all at once until blended....

Grilled Sausage- This grilled sausage recipe with vegetables cooked together and served as a sandwich in a hoagie doesn’t get any better than this recipe for your summer cookouts. We just LOVE the mild Italian sausages and how juicy and flavorful they are when grilled, thank you Johnsonville. The kids enjoy the sausages plain and my husband and I love to load on the veggies to compliment the flavors from the mild sausages....

Preparation There’s much to be admired from the past. The 1920s, particularly, hold a glamorous appeal that seems in stark contrast to the button-up trends from the late 1800s and early 1900s. And while it’s been 100 years since the beginning of that unforgettable decade, we suddenly find ourselves looking back on it. “The Roaring Twenties was a paradigm-shifting, boundary-busting hedonistic and opulent decade,” notes Nicolas Martin, the founder of Flea Market Insiders....

The creamy dressing loaded with seasonings and herbs is so simple to make yet packed with so much flavor. Everyone loves a good salad dressing, especially if it’s homemade. I love how versatile this classic recipe is and how it may be served. Whether dressing for salad or a dipping sauce for wings at parties, you can’t go wrong with the homemade dressing. How to make ranch dressing- In a bowl, whisk together the mayonnaise, sour cream, and milk....