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Ingredients 4 large navel oranges1 package (3 ounces) orange gelatin1 cup boiling water1-1/2 cups fat-free frozen vanilla yogurt Preparation Cut each orange in half widthwise; carefully remove fruit from both halves, leaving shells intact. Set shells aside. Section orange pulp, then dice (discard orange juice or save for another use). In a large bowl, dissolve gelatin in boiling water. Add frozen yogurt; stir until melted. Fold in orange pulp. Refrigerate until thickened....

Ingredients 1 teaspoon plus 1 tablespoon butter, softened, divided1 cup sugar1 cup light corn syrup3/4 cup water1 package (1-3/4 ounces) powdered fruit pectin1/2 teaspoon baking soda1-1/2 teaspoons orange extract1 teaspoon grated orange zest4 drops yellow food coloring1 drop red food coloringAdditional sugar, optional Preparation Line the bottom and sides of a 9x5-in. loaf pan with foil. Grease the foil with 1 teaspoon butter; set aside. Grease the bottom and sides of a large heavy saucepan with the remaining butter; add sugar and corn syrup....

Ingredients 1/4 c. rice vinegar 2 tsp. kosher salt 1 tsp. sugar Pinch of saffron 1 1/2 tsp. crushed red pepper 2 tbsp. salt-packed capers 3 juice oranges 1 1/2 c. water 1 small jicama (1 pound) 2 fennel bulbs (3/4 pound each) Preparation Step 1In a medium bowl, stir the vinegar with the salt, sugar and saffron until the salt and sugar dissolve. Add the crushed red pepper, capers, orange zest and juice and water....

Ingredients 2 cans (8 ounces each) whole oysters, undrained1 can (14-3/4 ounces) cream-style corn1 cup half-and-half cream2 cans (4 ounces each) mushroom stems and pieces, drained2 tablespoons butter1/4 teaspoon Worcestershire sauce1/8 teaspoon pepper Preparation In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.

Ingredients 4 ounces uncooked angel hair pasta1/2 pound bulk Italian sausage1/2 cup chopped onion1 small garlic clove, minced1/2 medium green pepper, coarsely chopped1/2 medium sweet red pepper, coarsely chopped1-1/2 teaspoons all-purpose flour1/2 cup half-and-half cream2 tablespoons minced fresh parsley1/2 teaspoon dried marjoram1/4 teaspoon salt1/8 teaspoon pepper1/4 cup shredded Parmesan cheese Preparation Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage onion over medium heat until meat is no longer pink; drain....

Ingredients 1 pound ground beef1/4 cup chopped onion1/4 cup chopped green pepper1 teaspoon salt1/4 teaspoon pepper1 tablespoon chopped fresh parsley1 can (4 ounces) mushroom stems and pieces, drained1 large egg, beaten1/4 cup whole milk1/2 cup seasoned dry bread crumbs8 ounces manicotti (14 tubes) manicotti, cooked and drained4 cups spaghetti sauce, divided1 cup shredded process cheese (Velveeta) Preparation In a skillet, cook ground beef, onion, green pepper, salt and pepper until vegetables are tender; drain....

Ingredients 1/4 cup reduced-sodium soy sauce1/4 cup grated onion1 tablespoon canola oil1 teaspoon lemon juice3 garlic cloves, minced3/4 teaspoon ground ginger1 boneless whole pork loin roast (2-1/2 pounds)1/4 cup white wine or chicken broth1/4 cup honey1 tablespoon brown sugar Preparation In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Preheat oven to 350°....

Ingredients 3 tbsp. Coarse salt 2- to 3-pound chicken 3 c. nonfat buttermilk 3 tbsp. Tabasco (optional) 1 1/2 c. sifted all-purpose flour Freshly ground black pepper to taste 2 lb. vegetable shortening Preparation Step 1In a medium container, combine ice water and 2 tablespoons salt; add chicken. Be sure water completely covers chicken. Cover, and refrigerate overnight.Step 2Place buttermilk in a medium airtight container. Add chicken pieces, turning to coat in liquid....

Ingredients 1 package unsalted matzo crackers (10 ounces)8 large eggs, beaten1/2 cup whole milk or half-and-half1 teaspoon kosher salt6 tablespoons unsalted butter, dividedMaple syrup, optional Preparation Coarsely crumble matzo crackers into a fine mesh sieve set over a large bowl; reserve crumbs in bowl. Place sieve under cold running water until matzo is softened, about 15 seconds; drain. Stir softened matzo, eggs, milk, crumbs and salt until combined. Melt 3 tablespoons butter in a large skillet over medium-high heat; add half of the matzo mixture....

Ingredients 1/3 cup olive oil, divided 1 pound sliced fresh shiitake mushrooms1 pound sliced baby portobello mushrooms2 large onions, chopped2 garlic cloves, minced1 teaspoon minced fresh rosemary, plus more for topping1 bottle (12 ounces) porter or stout beer1-1/2 cups mushroom broth or vegetable broth, divided2 bay leaves1 tablespoon balsamic vinegar2 tablespoons reduced-sodium soy sauce1/4 cup cornstarch3 to 4 small sweet potatoes, peeled and thinly sliced3/4 teaspoon coarsely ground pepper1/2 teaspoon salt...

Ingredients 2-1/4 cups water1 can (10-1/2 ounces) condensed beef consomme, undiluted1 can (10-1/2 ounces) condensed French onion soup, undiluted3 cans (4 ounces each) mushroom stems and pieces, drained1/2 cup butter, melted1 cup uncooked brown rice1 cup uncooked wild rice Preparation In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until rice is tender, 3-4 hours.

Ingredients 2 c. all-purpose flour 1/2 tsp. salt 1/2 tsp. ground cinnamon 1 tsp. baking powder 1 tsp. baking soda 1 c. unsalted butter 1 c. packed light-brown sugar 1/2 c. granulated sugar 1 tbsp. pure vanilla extract 3 tbsp. milk 2 large eggs 3 c. old-fashioned oats 1 c. raisins Preparation Step 1In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy....

Ingredients 6 large eggs, separated1-1/3 cups cake flour1-1/2 cups sugar, divided1/4 teaspoon salt1/2 cup orange juice3 teaspoons grated orange zest3/4 teaspoon cream of tartarGLAZE:1/3 cup butter, cubed2 cups confectioners’ sugar3 to 5 teaspoons water1-1/2 teaspoons vanilla extract Preparation Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside. In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored....

Ingredients 4 large stems Swiss chard (about 1/2 pound) or fresh baby spinach2 tablespoons olive oil1 medium red onion, finely chopped6 cups vegetable broth2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 medium yellow summer squash or zucchini, halved and cut into 1/4-inch slices1 medium sweet red or yellow pepper, finely chopped1 medium carrot, finely chopped2 garlic cloves, minced1-1/2 cups uncooked spiral pasta or small pasta shells1/4 cup prepared pesto Optional toppings: Additional prepared pesto, shredded Parmesan cheese, crushed red pepper flakes and minced fresh basil...

Ingredients 1 sheet frozen puff pastry, thawed1/2 cup peach or mango preserves1/2 cup chopped pecans, toasted1 round (8 ounces) Brie cheeseToasted cinnamon-raisin bread and assorted crackers Preparation On a lightly floured surface, roll out pastry into a 12-in. square. Cut off corners to make a circle. Spread preserves to within 1 in. of pastry edge; sprinkle with pecans. Place Brie on top; fold pastry over the cheese and pinch edges to seal....

Ingredients 12 cabbage leaves1 cup canned garbanzo beans or chickpeas, rinsed and drained1 small onion, chopped1/2 cup cooked rice1/2 bunch fresh parsley, minced1/4 cup butter, melted1/4 cup olive oil1/4 cup tomato paste1 teaspoon Lebanese seven-spice blend1 teaspoon ground allspice1/2 teaspoon pepper1/2 pound ground beef4 cups water1/2 cup lemon juice4 garlic cloves, mincedLemon slices, optional Preparation In batches, cook cabbage in boiling water until crisp-tender, 3-5 minutes. Drain; cool slightly. Trim thick vein from bottom of each cabbage leaf, making a V-shaped cut....

Ingredients 5 medium parsnips, peeled and sliced5 small carrots, sliced3 medium turnips, peeled and cubed1 large sweet potato, peeled and cubed1 small rutabaga, peeled and cubed1 large sweet onion, cut into wedges1 small red onion, cut into wedges2 tablespoons olive oil1 tablespoon minced fresh gingerroot1 teaspoon salt1/2 teaspoon pepper1 cup maple syrup Preparation Place the first 7 ingredients in a large bowl; add the oil, ginger, salt and pepper. Toss to coat....

Ingredients 1/2 c. (1 stick) Land O Lakes® Salted Butter, plus more for greasing the pan 4 medium sweet potatoes, sliced into ½"-thick rounds 1 tbsp. chopped fresh thyme leaves 2 tbsp. maple syrup 1/4 tsp. ground cayenne pepper 2 tsp. kosher salt 1 tsp. freshly ground pepper 4 cloves garlic, grated 1/4 c. heavy cream 1 tbsp. all-purpose flour 2 c. freshly grated Parmesan Preparation Step 1Preheat the oven to 425°....

Ingredients 1/4 cup each chopped onion, celery and green pepper1 tablespoon butter1/2 cup hot water1 jar (4-1/2 ounces) sliced mushrooms, drained1/3 cup uncooked instant rice1-1/2 teaspoons chicken bouillon granules Preparation In a 1-qt. microwave-safe dish, combine the onion, celery, green pepper and butter. Microwave, uncovered, on high for 2-4 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients. Cook on high for 7-10 minutes or until rice is tender....

Ingredients 1 tablespoon butter, softened2 slices white bread1 tablespoon graham cracker crumbs1 fun-size Milky Way candy bar, chopped2 tablespoons miniature marshmallows Preparation Spread butter over bread slices. Place 1 slice in a sandwich iron, buttered side down. Top with cracker crumbs, chopped candy, marshmallows and remaining bread slice, buttered side up. Close iron. Cook over a hot campfire until golden brown and marshmallows are melted, 3-6 minutes, turning occasionally.