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Ingredients 1 carton (32 ounces) beef broth1 ounce dried mixed mushrooms1/4 cup all-purpose flour1 teaspoon salt1 teaspoon pepper1 boneless beef chuck roast (2 pounds), cubed3 tablespoons canola oil1 pound sliced baby portobello mushrooms5 medium carrots, chopped1 large onion, chopped3 garlic cloves, minced3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed2 tablespoons cornstarch2 tablespoons cold waterHot cooked egg noodles, optional1/4 cup crumbled blue cheese Preparation Bring broth and dried mushrooms to a boil in a large saucepan....

Ingredients 1 tablespoon canola oil2 pounds boneless leg of lamb, cut into 1-inch cubes1 large onion, chopped1/4 cup all-purpose flour3 cups chicken broth2 large carrots, sliced2 large leeks (white portion only), cut into 1/2-inch slices2 tablespoons minced fresh parsley, divided 1/2 teaspoon dried rosemary, crushed1/2 teaspoon. salt1/4 teaspoon pepper1/4 teaspoon dried thyme3 large potatoes, peeled and sliced3 tablespoons butter, melted, divided Preparation Preheat oven to 375°. In a Dutch oven, heat oil over medium heat....

Ingredients 1 cup old-fashioned oats1 cup buttermilk2 eggs, lightly beaten1 cup all-purpose flour1/3 cup packed brown sugar1-1/2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon baking soda Preparation In a large bowl, combine oats and buttermilk; let stand 5 minutes. Stir in eggs. Combine flour, brown sugar, baking powder, cinnamon and baking soda; stir into oatmeal mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until muffins test done....

Ingredients 1 package (10 ounces) frozen puff pastry shells3 tablespoons butter1 cup sliced fresh mushrooms1 medium sweet red pepper, finely chopped1 celery rib, finely chopped1 small onion, finely chopped3 tablespoons all-purpose flour2 cups 2% milk2 egg yolks2 tablespoons heavy whipping cream1/4 teaspoon lemon juice1/2 teaspoon salt1/4 teaspoon paprika1/4 teaspoon pepper2 cups cubed cooked chicken1 cup frozen petite peasChopped fresh parsley, optional Preparation Bake pastry shells according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat....

Ingredients 3-1/3 cups all-purpose flour1/4 cup sugar1/2 teaspoon salt1 cup cold butter, cubed1/2 cup plus 2 tablespoons cold water2 egg yolksFILLING:2/3 cup sugar2 tablespoons cornstarchDash salt1 cup water1 can (29 ounces) sliced peaches, drained1 teaspoon lemon juiceWhipped cream, optional Preparation In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Add water and egg yolks; stir until dough forms a ball. Divide into eight portions; press onto the bottom and up the sides of eight 4-in....

Ingredients 3/4 cup water1/2 cup red wine vinegar1/4 cup olive oil3/4 teaspoon salt3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1 garlic clove, minced1/4 teaspoon pepper1-1/2 pounds peeled and deveined cooked shrimp (16-20 per pound)1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved1/2 pound small fresh mushrooms, halved Preparation In a large bowl, combine the first 8 ingredients. Add shrimp, artichokes and mushrooms; turn to coat....

Ingredients 2 cups marinara sauce1 carton (8 ounces) fresh mozzarella cheese pearls, drained2 tablespoons minced fresh basilFrench bread baguette, thinly sliced and toastedOptional: Crushed red pepper flakes and additional minced fresh basil Preparation Pour marinara into a 1-1/2-qt. slow cooker. Cook, covered, on low about 2 hours, until hot. Stir in mozzarella and basil. Cook until cheese is melted, about 30 minutes longer. Serve with toasted baguette slices and, if desired, top with crushed red pepper flakes and additional basil....

Ingredients 1/2 cup packed brown sugar1/2 cup Italian salad dressing1/4 cup unsweetened pineapple juice3 tablespoons soy sauce2 pork tenderloins (1 pound each), cut into 3/4-inch slices Preparation In a small bowl, whisk brown sugar, salad dressing, pineapple juice and soy sauce until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade. Drain pork, discarding marinade in bag....

Ingredients 2 cups water1-1/2 cups chicken broth1 cup reduced-sodium soy sauce2/3 cup lemon juice2 garlic cloves, minced1-1/2 teaspoons ground ginger1 teaspoon pepper2 turkey-size oven roasting bags1 turkey (12 to 14 pounds) Preparation Combine the first 7 ingredients; set aside and refrigerate 1 cup for basting. Place 1 oven roasting bag inside the other. Place turkey inside inner bag; pour in remaining marinade. Seal bags, pressing out as much air as possible; turn to coat turkey....

Ingredients 1 medium onion 1 clove peeled garlic 4 flat-leaf parsley sprigs 1/2 tsp. finely grated lemon zest 3 tbsp. fresh lemon juice 1 tsp. ground allspice 1 tbsp. kosher salt saffron threads 1 1/4 lb. trimmed lamb loin 2 tbsp. vegetable oil Warm pita and Greek-style plain yogurt for serving Preparation Step 1In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt, and saffron and puree until smooth....

Ingredients 2 teaspoons olive oil2 cups sliced fresh mushrooms2 garlic cloves, minced1 package (5 to 6 ounces) fresh baby spinach1/8 teaspoon salt1/8 teaspoon pepper Preparation In a large skillet, heat oil over medium-high heat. Add mushrooms; saute until tender, about 2 minutes. Add garlic; cook 1 minute longer. Add spinach in batches; cook and stir until wilted, about 1 minute. Season with salt and pepper. Serve immediately.

Ingredients 3 slice of sourdough bread 4 tbsp. unsalted butter 1 1/2 lb. white mushrooms 2 portobello mushrooms — stems discarded 2 large garlic cloves Salt and freshly ground white pepper 6 c. vegetable broth or water 3/4 c. heavy cream 12 Dill sprigs Preparation Step 1Preheat the oven to 300°. Bake the bread slices on a baking sheet for about 1 hour and 40 minutes, until deeply browned.Step 2In a pot, melt the butter....

Ingredients 4 tsp. dry mustard powder 4 tsp. water 1/2 tsp. mirin 1 1/2 tsp. low-sodium soy sauce 3/4 tsp. sugar 1/4 c. canola oil 4 skinless, boneless chicken breast halves Salt and freshly ground pepper 2 medium heads of bok choy 1 tbsp. rice vinegar 1 bag baby arugula Preparation Step 1Preheat the oven to 425°. In a bowl, stir the mustard with the water, mirin, 1 teaspoon of the soy, and 1/2 teaspoon of the sugar....

Ingredients 7 large egg whites, room temperature4 large egg yolks, room temperature3/4 cup sugar1 tablespoon grated orange zest1 tablespoon lemon juice1/2 teaspoon vanilla extract1 cup cake flour1/8 teaspoon salt2 tablespoons confectioners’ sugar, divided1-1/4 cups orange marmalade or apricot spreadable fruitOrange zest strips (1 to 3 inches), optional Preparation Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside....

Ingredients 1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet) 1 egg 1 tbsp. water 1/4 c. grated Parmesan cheese 1 tbsp. chopped fresh parsley 1/2 tsp. dried oregano leaves Preparation Step 1Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese, parsley and oregano in a small bowl.Step 2Unfold the pastry sheet on a lightly floured surface....

Ingredients 3/4 cup graham cracker crumbs2 tablespoons sugar2 tablespoons butter, melted3/4 cup creamy peanut butterFILLING:2 packages (8 ounces each) fat-free cream cheese1 package (8 ounces) reduced-fat cream cheese1 cup reduced-fat sour cream3/4 cup sugar2 large eggs, lightly beaten1-1/2 teaspoons vanilla extract3/4 cup hot fudge ice cream topping, divided6 peanut butter cups, cut into small wedges Preparation In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in....

Ingredients 4-1/2 pounds red potatoes, cut into 1-inch pieces6 tablespoons butter, cubed1-1/2 teaspoons salt3/4 teaspoon pepper1 to 1-1/3 cups heavy whipping cream, warmed Preparation Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, mash the potatoes with butter, salt, pepper and enough cream to reach desired consistency....

Ingredients 1 cup fat-free vanilla Greek yogurt1/2 cup coconut milk1/2 cup orange juice4 cups cubed cantaloupe (1/2 inch)4 cups cubed watermelon (1/2 inch)2 medium navel oranges, sectioned1 cup fresh raspberries1 cup fresh blueberries1/2 cup sweetened shredded coconut, toasted Preparation For dressing, whisk together yogurt, coconut milk and orange juice. Refrigerate until serving. To serve, place fruit in a large bowl; toss gently with dressing. Sprinkle with coconut.

Ingredients 2-2/3 cups unsweetened raspberries3 tablespoons honey1 teaspoon lemon juice1/2 teaspoon minced fresh gingerroot1/2 large cantaloupe1/2 medium honeydew melon Preparation Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside. Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half....

Ingredients 3/4 c. sweetened condensed milk 1 large egg white 1 tsp. pure vanilla extract 1/4 tsp. kosher salt 3 2/3 c. sweetened shredded coconut 1 can sweetened condensed milk 4 egg yolks 2/3 c. lime juice Zest of 2 limes 1 lime, sliced and quartered (for topping) Preparation Step 1Preheat oven to 350°. Grease the bottom and sides of the cups of a muffin tin, or fill each with a cupcake liner....