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Ingredients 12 slices bacon, crisply cooked and crumbled 4 medium green onions, sliced (1/4 cup) 1/3 cup chopped roasted red bell peppers, from 7-ounce jar, drained 1/2 cup crumbled feta cheese 3/4 cup Original Bisquick™ mix 1 cup milk 1 teaspoon dried basil leaves 3 eggs Preparation Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix bacon, onions and bell peppers in pie plate. Sprinkle with cheese. Stir remaining ingredients in medium bowl until blended....

Ingredients 1 cup butter or margarine, softened 3/4 cup maple sugar or granulated sugar 1 teaspoon vanilla 1/4 teaspoon salt 1 3/4 cups Gold Medal™ all-purpose flour 1 cup finely chopped pecans, toasted 1/4 cup coarse sugar 40 pecan halves, if desired 3 tablespoons real maple syrup Preparation In large bowl, beat butter, 1/2 cup of the maple sugar, the vanilla and salt with electric mixer on medium speed 3 minutes or until light and fluffy....

Ingredients 2 cups uncooked elbow macaroni 2 tablespoons butter 2 tablespoons Gold Medal™ all-purpose flour 1 teaspoon salt 1 teaspoon grated or very finely chopped garlic 2 cups milk 2 cups shredded mozzarella cheese (8 oz) 1/4 cup chopped fresh basil leaves Preparation Cook and drain macaroni as directed on package. In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk....

Ingredients 1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells 1 lb ground beef 1 medium chopped onion (1/2 cup) 1 package (1 oz) Old El Paso™ original taco seasoning mix 1/3 cup water 1 can (16 oz) Old El Paso™ refried beans 1 1/4 cups shredded Cheddar cheese (5 oz) Shredded lettuce, chopped tomato, sliced jalapeño chiles, chopped red onion, lime wedges, cilantro leaves, salsa, guacamole and sour cream, if desired...

Ingredients 4 medium tomatoes (1 1/4 to 1 1/2 pounds total) 2 tablespoons shredded fresh Parmesan cheese 2 tablespoons pine nuts 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves 1 1/2 teaspoons olive or vegetable oil 1/2 teaspoon garlic salt 1/4 teaspoon pepper 2 slices bread, torn into crumbs 1 tablespoon shredded fresh Parmesan cheese Preparation Cut 1/4-inch slice from stem end of each tomato; scoop out pulp. Discard seeds; chop pulp....

Ingredients 1/2 cup mayonnaise or salad dressing 1/4 cup orange juice 1 teaspoon sugar 1/2 teaspoon salt Dash of pepper 3 cups coarsely chopped broccoli florets (about 8 oz) 1 medium orange, peeled, cut into bite-size chunks (about 1 cup) 3/4 cup pomegranate seeds (from 1 pomegranate) or sweetened dried cranberries 1/3 cup roasted salted sunflower nuts 2 tablespoons sliced red onion Preparation In large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper....

When my friends and family come over during the holiday season, there is one dish popular that is the most requested. The dish is homemade Popovers with Strawberry Butter. What are Popovers? They are similar to English Yorkshire puddings. In the UK, Yorkshire puddings are usually served with roast meat and gravy and are a staple of the traditional British Sunday roast. While waiting for their famous Lobster Club Sandwich, The Rotunda served a complementary popover with strawberry butter instead of bread....

Ingredients 3/4 cup boiling water 1/2 package (4-serving size) sugar-free raspberry-flavored gelatin (1 1/2 teaspoons) 1 container (6 oz) Yoplait® Original Yogurt red raspberry 1/2 cup fresh or frozen (thawed and well drained) raspberries 1 small banana, sliced Preparation In small bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in yogurt; gently stir in raspberries and banana. Pour into two 6-ounce custard cups. Refrigerate about 2 hours or until set....

Ingredients 1 1/2 cups Gold Medal™ all-purpose flour 3/4 cup sugar 1/3 cup peanut butter 1/4 cup butter or margarine, softened 3/4 cup milk 2 teaspoons baking powder 1/4 teaspoon salt 2 eggs 1/2 cup coarsely chopped Reese’s peanut butter cups miniatures Preparation Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan or 8-inch square pan with shortening; lightly flour. In medium bowl, beat all ingredients except candies with electric mixer on low speed 30 seconds, scraping bowl constantly....

Preparation While winter beets aren’t as tender as the smaller ones available in the late spring, they’re just as tasty when cooked. Try steaming them for salads or roasting them for soup (yes, hot borscht is a thing!) and don’t forget the beet greens! They’re delicious sauteed with a little garlic and tomato paste. Another plus: beets keep incredibly well. While celery root, also known as celeriac, might not be the most photogenic vegetable in the produce aisle, its unique flavor more than makes up for it....

Ingredients 1/2 lb bulk mild Italian sausage 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust 1/2 cup pizza sauce 1/4 cup chopped red or green bell pepper 1/4 cup chopped onion 1 1/2 cups shredded mozzarella cheese (6 oz) Preparation Spray 6-quart oval slow cooker with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain....

SORREL SOUP- This soup is a family favorite, even the picky eaters love the soup! Green borscht is made with chicken, sorrel leaves, potatoes, boiled eggs, and sautéed vegetables. What does sorrel soup taste like? The sorrel leaves add a tangy flavor to the recipe, similar to spinach but more acidic. HOW TO MAKE SORREL SOUP- In a large pot or Dutch oven bring water and broth to a boil.Add the meat, and seasoning....

Preparation At ChefSteps, we’re huge fans of fresh crab. For us – and so many Americans – eating crab is a summer-dining ritual on par with grilled salmon, blueberry cobbler, and corn on the cob. And while we may live on the opposite coast from New England, we still like to round up the crew and head to the beach for a Pacific Northwest take on a clambake. Not into clambakes?...

Our family took a trip to Utah and Arizona during children’s spring break to visit the National Parks and other nearby wonders. It’s been a dream of Nami’s to visit Zion and Bryce Canyon National Park for a long time. In case you’re not aware, Nami’s dream job when she first came to the US was to be US National Park ranger. You can read about it in our Yosemite National Park Travel Guide post....

Ingredients 2 tablespoons tightly packed fresh mint leaves 1 small lime, cut into 4 wedges 1/2 cup light rum 4 tablespoons sugar 1 1/2 cups small ice cubes 1/2 cup club soda Additional fresh mint leaves Preparation In each of 2 highball glasses, muddle (crush together) about 1 tablespoon mint leaves with juice squeezed from 2 lime wedges. Add lime wedges to glasses; muddle. Stir 1/4 cup of the rum and 2 tablespoons sugar into each glass....

Ingredients 1 pouch Betty Crocker™ oatmeal cookie mix 1/2 cup butter or margarine, melted 5 to 6 large apples, peeled, coarsely chopped (about 6 cups) 1 cup caramel topping 2 teaspoons ground cinnamon Preparation Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir cookie mix and melted butter until crumbly; set aside. In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon....

Enjoy this video recipe tutorial for How to make Broccoli Chicken Alfredo Pasta. Also, don’t forget to subscribe to our YouTube Channel. 🙂 BROCCOLI CHICKEN ALFREDO PASTA- This easy and hearty Alfredo Pasta Dinner makes for a great weeknight dinner. Creamy Alfredo sauce combined with tender pasta, juicy chicken breast, and steamed broccoli. The combination of flavors works so well together, everyone is going to love this dish. INGREDIENTS- This recipe comes together quickly and needs only a few simple ingredients....

Chikuwa (竹輪, ちくわ) is a steamed and grilled Japanese fish cake. It’s tube-shaped with a small hole in the middle because fish paste mixture is wrapped around a bamboo or metal skewer, steamed, and then broiled/grilled/baked before the stick is removed. The fish used for surimi is typically inexpensive fish, such as pollack, bream, whiting, or flying fish. You can find expensive chikuwa made of higher grade fish. What Does It Taste It has a mild and salty-savory flavor from the addition of salt....

Ingredients 1/2 cup powdered sugar 1 cup butter, softened 1 teaspoon vanilla 2 cups Gold Medal™ all-purpose flour 1 cup finely chopped or ground walnuts 1/2 teaspoon cinnamon 1/8 teaspoon salt 1/4 cup sugar 1 teaspoon cinnamon Preparation Heat oven to 325°F. In large bowl, combine powdered sugar, butter and vanilla; beat until light and fluffy. Add flour, walnuts, 1/2 teaspoon cinnamon and salt; mix well. Shape dough into 1-inch balls....

Preparation If you don’t get around to deep cleaning as often as you’d like to, you may be hanging on to certain products for months (or, in some cases, years) after their expiration dates have passed. While this may not be as concerning for products that cleanse seldom-used surfaces (think window sprays), hanging onto disinfectants that are past their prime can be problematic—especially during a global health crisis or cold and flu season....