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Ingredients 3 large parsnips, peeled and diced1/2 cup diced carrot1/2 cup sliced celery1/2 cup diced onion2 tablespoons butter3/4 teaspoon salt1/8 teaspoon pepper Preparation Place parsnips in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, saute the carrot, celery and onion in butter for 6-7 minutes or until crisp-tender. Add the parsnips, salt and pepper; cook and stir for 4 minutes or until vegetables are tender....

Ingredients 1-1/2 cups shortening1-1/2 cups peanut butter2 cups packed brown sugar3 large eggs, room temperature2 teaspoons vanilla extract3 cups quick-cooking oats2 cups whole wheat flour2 teaspoons baking soda1 teaspoon salt Preparation Preheat oven to 350°. In a bowl, cream shortening and peanut butter. Add brown sugar, eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture and mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets....

Ingredients 1 large head cauliflower (about 2-1/2 pounds), broken into florets1 cup shredded Parmesan cheese, divided1/3 cup heavy whipping cream or half-and-half cream1 tablespoon butter1/2 teaspoon pepperMinced fresh parsley, optional Preparation Place 1 in. of water and the cauliflower in a large saucepan; bring to a boil over high heat. Cook, covered, until cauliflower is soft, 10-12 minutes. Drain. Mash cauliflower to desired consistency. Stir in 1/2 cup cheese, cream, butter and pepper....

Ingredients 1 pound ground beef1 pound bulk Italian sausage1 can (28 ounces) crushed tomatoes, undrained1 medium green pepper, chopped1 medium onion, chopped2 medium carrots, finely chopped1 cup water1 can (8 ounces) tomato sauce1 can (6 ounces) tomato paste1 tablespoon brown sugar1 tablespoon Italian seasoning2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepperHot cooked spaghetti Preparation In a large skillet, cook beef and sausage over medium heat until no longer pink; drain....

Ingredients 1 small red onion (about 8 oz.), halved and sliced into 1/4"-thick pieces 2 tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 1 medium zucchini (about 8 oz.), halved and thinly sliced lengthwise 1 c. crumbled feta 1/2 c. store-bought tzatziki 1/4 c. unsalted butter, melted 8 slices Sara Lee White made with Whole Grain Bread 2 c. packed baby spinach leaves 1 (12.-oz) jar roasted red bell peppers, drained and patted dry...

Ingredients 3 cups uncooked elbow macaroni3 tablespoons butter3 tablespoons all-purpose flour2 cups whole milk1 tablespoon lime juice2 cups shredded cheddar cheese, divided1-1/2 cups shredded pepper Jack cheese, divided2 tablespoons chopped jalapeno pepper1 to 2 teaspoons chili powder1/2 teaspoon salt1/4 teaspoon paprika Preparation Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened....

Ingredients 4 3/4 c. all-purpose flour 1 tbsp. baking powder 3/4 tsp. baking soda 2 tsp. Coarse salt 1/2 c. granulated sugar 2 tbsp. granulated sugar 8 1/2 oz. cold unsalted butter 1 1/4 c. buttermilk 1 tbsp. finely grated Minneola tangelo zest 6 medium Minneola tangelos heavy cream Fine sanding sugar Preparation Step 1Preheat oven to 400 degrees F. Line 3 rimmed baking sheets with parchment. Whisk flour, baking powder, baking soda, salt, and granulated sugar in a bowl....

Ingredients 6 oz. angel food cake 1 pt. lime sorbet 1 tbsp. finely chopped mint 1 tbsp. light rum 1/2 tsp. finely grated lime zest 4 large egg whites 1/2 c. superfine sugar Preparation Step 1Line the bottoms of four 3/4-cup ramekins with angel food cake; cut the cake as necessary to cover the bottoms evenly. Patch any empty spots.Step 2Spoon the sorbet into a chilled bowl. Stir in the mint, rum and lime zest....

Ingredients 1 medium leek (white portion only), halved and thinly sliced1 cup chopped celery2 teaspoons olive oil4 garlic cloves, minced3/4 pound sliced fresh mushrooms1-1/2 cups chopped peeled turnips1-1/2 cups chopped carrots4 cans (14-1/2 ounces each) reduced-sodium beef broth or vegetable broth1 can (14-1/2 ounces) diced tomatoes, undrained1 bay leaf1/2 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper1/4 teaspoon caraway seeds1 cup quick-cooking barley4 cups fresh baby spinach, cut into thin strips...

Ingredients 4-1/2 cups sugar1 can (12 ounces) evaporated milk1/2 cup butter, cubed2 packages (11-1/2 ounces each) milk chocolate chips4-1/2 cups miniature marshmallows2 ounces unsweetened chocolate, chopped3 cups chopped walnuts, toasted2 teaspoons vanilla extract4 ounces white baking chocolate, melted Preparation Line a 13x9-in. pan with foil; coat with cooking spray. In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes....

Ingredients 4 pounds small red potatoes, quartered10 bacon strips, chopped1 large onion, chopped3 tablespoons chopped celery2 tablespoons chopped green pepper1 tablespoon all-purpose flour1 tablespoon sugar1 teaspoon salt1/2 teaspoon pepper1 cup water1/3 cup white balsamic vinegar Preparation Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, in a large skillet, cook bacon over medium heat until crisp....

Ingredients 2 packages (3.4 ounces each) instant vanilla pudding mix2-3/4 cups cold 2% milk1 teaspoon coconut extract1 carton (8 ounces) frozen whipped topping, thawed1/2 cup sweetened shredded coconut1 graham cracker crust (9 inches)Additional coconut, toasted Preparation In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until serving.

Ingredients 1 medium baking potato, cut into 1-1/2-inch chunks1 can (8 ounces) sauerkraut, rinsed and well drained1 pound pork baby back ribs1/4 cup ketchup1/4 cup molasses3 tablespoons Worcestershire sauce Preparation Layer the potato, sauerkraut and ribs in a greased 11x7-in. baking dish. Combine the ketchup, molasses and Worcestershire sauce; pour over the ribs. Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes longer or until meat is tender....

Ingredients 2 packages (1/4 ounce each) active dry yeast1-1/2 cups warm water (110° to 115°)1/2 cup molasses6 tablespoons butter, softened2 cups rye flour1/4 cup baking cocoa2 tablespoons caraway seeds2 teaspoons salt3-1/2 to 4 cups all-purpose flourCornmeal Preparation In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough....

Ingredients 3 thick-cut slices bacon, cut into ½"-thin strips 1 1/2 c. drained kimchi, roughly chopped 3 cloves garlic, minced 4 c. water 2 c. half-and-half 1 lb. pasta shells 1 tbsp. gochujang (optional) 2 tsp. kosher salt 2 c. freshly grated Parmesan Thinly sliced scallions, for serving Toasted sesame seeds, for serving Preparation Step 1In a large pot over medium-high heat, cook bacon, stirring occasionally, until crisp and fat has rendered, 10 minutes....

Ingredients 7 cups sugar5 cups chopped peeled fresh pears1 cup crushed pineapple, drained2 tablespoons lemon juice2 packages (3 ounces each) orange gelatin Preparation In a Dutch oven, combine sugar, pears, pineapple and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer 15 minutes, stirring frequently. Remove from heat; stir in gelatin until dissolved. Pour into jars or containers; cool to room temperature, about 1 hour....

Ingredients 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted1 can (10-3/4 ounces) condensed creamy onion soup, undiluted1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted8 medium potatoes, peeled and thinly sliced Preparation In a bowl, combine soups; mix well. In a greased 13-in. x 9-in. baking dish, layer a third of the potatoes; top with a third of the soup mixture. Repeat layers twice. Cover and bake at 350° for 1 hour or until potatoes are tender....

Ingredients 1 package (8 ounces) cream cheese, softened2 cups shredded cheddar cheese1 jar (5 ounces) sharp American cheese spread1 jar (5 ounces) pimiento spread3 tablespoons finely chopped onion1 tablespoon lemon juice1 teaspoon Worcestershire sauceDash garlic salt1/2 cup minced fresh parsley1/2 cup chopped pecans, toastedAssorted crackers Preparation In a large bowl, beat the first 8 ingredients until blended. Cover and refrigerate until easily handled, about 45 minutes. Shape into 2 balls; roll in parsley and pecans....

Ingredients 1/2 cup peach or apricot nectar1/2 cup sliced fresh or frozen peaches1/4 cup fat-free vanilla yogurt2 ice cubes Preparation In a blender, combine all ingredients. Cover and process until blended. Pour into chilled glasses; serve immediately.

Ingredients Pastry for double-crust pie (9 inches)1 cup sugar1/4 cup all-purpose flour1 tablespoon quick-cooking tapiocaDash salt1 cup heavy whipping cream, divided1/4 teaspoon vanilla extract4 cups sliced fresh or frozen peaches, thawedAdditional sugar Preparation Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture....