Ingredients 3 tbsp. olive oil 2 lb. yellow onions Coarse salt fresh ground pepper 1/2 c. white wine 8 c. homemade or low-sodium chicken stock 4 sprig thyme 3 tbsp. port (optional) 1/2 baguette 12 oz. Morbier cheese Preparation Step 1In a large pot or Dutch oven with a tight-fitting lid, heat oil over medium. Add onions and cook, stirring occasionally, until dark golden and caramelized, 30 to 40 minutes. Season with salt and pepper....
Ingredients 2 tablespoons butter, softened1 tablespoon minced fresh basil 1 garlic clove, minced1 French bread baguette (10-1/2 ounces) MUSHROOMS:2 tablespoons butter, softened1 pound sliced baby portobello mushrooms2 garlic cloves, minced1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)1/4 cup dry red wine3 tablespoons chopped fresh basil, divided 1/4 teaspoon salt1/8 teaspoon pepper8 ounces fresh mozzarella cheese, thinly sliced Preparation Preheat broiler. Mix butter, basil and garlic. Cut baguette horizontally in half; spread with butter mixture....
Ingredients 1 cup semisweet chocolate chips3 cups confectioners’ sugar1-3/4 cups crushed vanilla wafers (about 55 wafers)1 cup chopped walnuts, toasted1/3 cup orange juice3 tablespoons light corn syrupAdditional confectioners’ sugar Preparation In a microwave, melt chocolate chips; stir until smooth. Stir in the confectioners’ sugar, vanilla wafers, walnuts, orange juice and corn syrup. Shape into 1-in. balls; roll in additional confectioners’ sugar. Store in an airtight container.
Ingredients 1 cup uncooked egg noodles1/4 cup sour cream1 tablespoon butter, softened1 tablespoon shredded Parmesan cheese1/4 teaspoon salt-free herb seasoning blend1/8 teaspoon garlic powderDash pepper1 teaspoon minced chives Preparation Cook noodles according to package directions. Meanwhile, in small bowl, combine the sour cream, butter, Parmesan cheese, seasoning blend, garlic powder and pepper. Drain noodles; return to pan. Add sour cream mixture and toss to coat; heat through. Sprinkle with chives.
Ingredients 1 cup butter, softened1-1/2 cups packed brown sugar2 eggs1/3 cup molasses1 teaspoon vanilla extract4 cups quick-cooking oats2 cups all-purpose flour1 teaspoon baking powder1 teaspoon salt1/2 teaspoon ground cinnamon1 cup chopped walnuts1 cup semisweet chocolate chips1 cup butterscotch chips1 package (5 ounces) dried cranberries Preparation In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla....
Ingredients 1 loaf (12 ounces) French bread, cut in 1-inch slices8 large eggs2 cups 2% milk2 cups half-and-half cream2 teaspoons vanilla extract1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1/2 teaspoon ground maceTOPPING:1-1/3 cups packed brown sugar3/4 cup butter, softened3 tablespoons dark corn syrup1-1/3 cups chopped pecans, walnuts or hickory nuts Preparation Fill a well-greased 13x9-in. baking dish with bread slices to within 1/2 in. of top; set aside. In blender, combine the eggs, milk, cream, vanilla, nutmeg, cinnamon and mace; cover and process until blended....
Ingredients 16 whole chicken wings3/4 cup finely crushed butter-flavored crackers3/4 cup grated Parmesan cheese1 teaspoon dried basil3/4 teaspoon garlic salt1/4 cup butter, melted Preparation Cut chicken wings into three sections; discard wing tips. In a small bowl, combine cracker crumbs, Parmesan cheese, basil and garlic salt. Dip wings in butter, then roll in crumb mixture. Place in a single layer on greased baking sheets. Bake at 375° for 35-40 minutes or until golden brown and juices run clear....
Ingredients 1 package (16 ounces) miniature pretzels1-1/2 cups butter, melted1-1/2 cups peanut butter3 cups confectioners’ sugar2 cups semisweet chocolate chips1 tablespoon shortening Preparation Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. In a food processor, pulse remaining pretzels until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners’ sugar and pretzel crumbs. Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth....
Ingredients 1/2 cup cold butter, cubed1 cup all-purpose flour2/3 cup chopped dry roasted peanuts1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1/3 cup peanut butter1 carton (8 ounces) frozen whipped topping, thawed, divided2-3/4 cups cold milk1 package (3.9 ounces) instant chocolate pudding mix1 package (3.4 ounces) instant vanilla pudding mixChocolate curls and additional chopped peanuts, optional Preparation In a small bowl, cut butter into flour until crumbly. Stir in peanuts....
Ingredients 1 cup uncooked cellentani (spiral pasta) or elbow macaroni1/2 pound lean ground beef (90% lean)1 small onion, chopped1 celery rib, chopped1 small green pepper, chopped1 garlic clove, minced1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper1/2 cup shredded reduced-fat cheddar cheese Preparation Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink....
Ingredients 6 English muffins, split1 envelope hollandaise sauce mix12 slices Canadian bacon, quartered1 teaspoon pepper1 tablespoon olive oil6 large eggs1 tablespoon butter Preparation Preheat oven to 375°. Flatten muffin halves with a rolling pin; press into greased muffin cups. Bake until lightly browned, about 10 minutes. Meanwhile, prepare hollandaise sauce according to package directions; cool slightly. Sprinkle bacon with pepper. In a large skillet, cook bacon in oil over medium heat until partially cooked but not crisp....
Ingredients 1/2 c. butter 1 c. granulated sugar 2 large eggs 1 1/2 c. unbleached flour 1 tsp. baking soda 1 tsp. salt 1 c. mashed very ripe bananas 1/2 c. sour cream 1 tsp. vanilla 1/2 c. chopped walnuts or pecans Preparation Step 1Preheat oven to 350 degrees F. Butter a 9- by 5- by 3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy....
Ingredients 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 large onion, chopped1 cup shredded cheddar cheese1 cup sour cream1-1/2 teaspoons pepper, divided1 teaspoon salt, divided 1 package (30 ounces) frozen shredded hash brown potatoes, thawed and patted dry2 large eggs, lightly beaten3/4 cup crushed saltines (20-25 crackers)6 to 8 garlic cloves, minced1 pound lean ground beef (90% lean) Preparation Preheat oven to 350°. Mix first 4 ingredients, 1 teaspoon pepper and 1/2 teaspoon salt; stir in potatoes....
Ingredients 2 cups butter, softened1 cup confectioners’ sugar1 teaspoon vanilla extract4 cups all-purpose flour1 cup finely chopped pecansAdditional confectioners’ sugar Preparation Preheat oven to 350°. Cream butter and 1 cup confectioners’ sugar until light and fluffy, 5-7 minutes; beat in vanilla. Gradually beat in flour. Stir in pecans. Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets. Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners’ sugar while warm; cool on wire racks....
Ingredients 2 tablespoons champagne vinegar2 teaspoons lemon juice1 teaspoon Dijon mustard1 shallot, finely chopped1/2 cup olive oil4 cups torn leaf lettuce4 cups fresh spinach2 cups fresh arugula3/4 cup chopped walnuts, toasted1/2 cup pomegranate seeds Preparation In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil. In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds....
Ingredients 2 ounces semisweet chocolate1 ounce unsweetened chocolate3 tablespoons strong brewed coffee2 eggs1/3 cup sugar1/8 teaspoon salt2/3 cup heavy whipping cream Preparation Place a small bowl in a larger bowl filled with ice cubes; set aside. In a microwave-safe bowl, heat chocolate and coffee until chocolate is melted; stir until smooth and set aside. In a small heavy saucepan over low heat, whisk the eggs, sugar and salt until mixture reaches 160°, about 2 minutes....
Ingredients 7 tablespoons butter, softened, divided1-1/2 cups miniature marshmallows1/2 cup apricot or peach preserves1/4 cup packed brown sugar4 cups reduced-fat granola with raisins1-1/3 cups diced dried mixed fruit Preparation Line an 8-in. square pan with waxed paper. Grease the paper with 1 tablespoon butter; set aside. In a large heavy saucepan, combine the marshmallows, preserves, brown sugar and remaining butter; cook and stir over medium heat until blended. Remove from the heat....
Ingredients 1 cup panko bread crumbs3/4 cup macadamia nuts1/4 teaspoon salt1/4 teaspoon white pepper1 egg2 teaspoons water1/3 cup all-purpose flour4 mahi mahi fillets (4 ounces each)1/4 cup canola oil2 tablespoons brown sugar2 tablespoons reduced-sodium soy sauce2 teaspoons minced fresh gingerroot Preparation Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped. In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls....
Ingredients 1 large onion, chopped1 tablespoon olive oil4 garlic cloves, minced2 cans (one 28 ounces, one 14.5 ounces) diced tomatoes1/4 cup vodka1 package (12 ounces) whole wheat penne pasta2 teaspoons prepared pesto1/4 teaspoon salt1/4 teaspoon crushed red pepper flakes2 tablespoons all-purpose flour1/2 cup heavy whipping cream1 cup whole milk1/2 cup shredded Parmesan cheese Preparation In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes and vodka....
Ingredients 1/2 cup cold water3 cups chopped peeled mangoes (about 2 pounds)1 cup sugar2 tablespoons lemon juice Preparation In a blender, combine water and mangoes; cover and process until smooth. Add sugar and lemon juice; cover and process until sugar is dissolved, about 1 minute. Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions. Transfer sorbet to a container; cover and freeze for 4 hours or until firm.
