Ingredients 2 1/2 c. Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic) 2 stalk celery 1 large onion 1 package Pepperidge Farm® Herb Seasoned Stuffing Preparation Step 1Heat the oven to 350 degrees. Heat the broth, celery, and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat....
Ingredients 1 cup all-purpose flour1 cup cornmeal1/4 cup ground flaxseed1 tablespoon sugar2-1/2 teaspoons baking powder1 teaspoon salt2 large eggs, room temperature1-1/2 cups fat-free milk1 tablespoon olive oil1-1/2 cups frozen corn, thawed1-1/2 cups shredded reduced-fat Colby-Monterey Jack cheese, divided1/2 cup finely chopped sweet red pepper Preparation In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened....
Ingredients 3 cups cubed peeled potatoes1 cup chopped carrots1 medium onion, chopped3/4 teaspoon salt1/4 teaspoon pepper1/2 pound ground beef1/4 pound ground pork1 tablespoon butter, meltedPASTRY:4 cups all-purpose flour1-1/4 teaspoons salt1 cup shortening3/4 cup cold water Preparation In a large bowl, combine the potatoes, carrots, onion, salt and pepper. Crumble beef and pork over potato mixture and mix well. Add butter and toss to coat; set aside. For pastry, in a large bowl, combine flour and salt....
Ingredients 1 butterfly pork chop (3/4 inch thick)2 teaspoons vegetable oil2 green onions, thinly sliced2 fresh mushrooms, chopped1 garlic clove, minced2 tablespoons orange marmalade1 teaspoon soy sauce1 tablespoon sunflower kernels, optional Preparation In a skillet over medium heat, brown pork chop in oil on both sides. Continue cooking until a thermometer reads 160°-170°, about 6 minutes. Remove and keep warm. In the same skillet, saute onions, mushrooms and garlic until tender....
Ingredients 1 cup sour cream1 cup mayonnaise1 cup prepared mustard1/2 cup sugar1/4 cup dried minced onion1 envelope (1 ounce) ranch salad dressing mix1 tablespoon prepared horseradishSourdough pretzel nuggets Preparation In a large bowl, combine the first 7 ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers.
Ingredients 3 medium leeks (white portion only), chopped1/4 cup butter, cubed2 medium potatoes, peeled and diced2 cups hot water3 teaspoons chicken bouillon granules2 cups whole milk2 cups half-and-half cream4 cans (16 ounces each) oysters, drained1/4 teaspoon cayenne pepperSalt and pepper to tasteMinced fresh parsley Preparation In a Dutch oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender....
Ingredients 2 c. fresh strawberries c. boiling water 1 package Jell-O® Strawberry Flavor Geletin ice cubes 1/2 c. cold water 1 tub Cool Whip® Lite Whipped Topping 1 ready-to-use reduced-fat graham cracker crumb crust Preparation Step 1Slice 1 cup strawberries; refrigerate for later use. Chop remaining berries; set side. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Add enough ice to cold water to make 1 cup....
Ingredients 1 large green tomato (about 8 ounces)1 large egg, beaten1 cup panko bread crumbs1/4 teaspoon salt1/4 cup reduced-fat mayonnaise2 green onions, thinly sliced1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed8 slices whole wheat bread, toasted8 cooked center-cut bacon strips4 Bibb or Boston lettuce leaves Preparation Preheat broiler. Cut tomato into 8 slices, each about 1/4 in. thick. Place egg and bread crumbs in separate shallow bowls; mix salt into bread crumbs....
Ingredients 4 cod fillets (4 ounces each)2/3 cup mayonnaise4 green onions, chopped1/4 cup grated Parmesan cheese1 teaspoon Worcestershire sauce Preparation Preheat oven to 400°. Place cod in an 8-in. square baking dish coated with cooking spray. Mix remaining ingredients; spread over fillets. Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.
Ingredients 1-1/2 to 2 cups milk2 packages (8 ounces each) cream cheese, cubed1-1/2 cups grated Parmesan cheese1/2 teaspoon garlic salt1 loaf (1 pound) French bread, cubed Preparation In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Keep warm. Serve with bread cubes.
Ingredients 3 anchovy fillets3 tablespoons olive oil1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, undrained1-1/4 cups water1 can (6 ounces) tomato paste1 teaspoon dried basil1 teaspoon dried parsley flakes1/2 teaspoon salt1/4 to 1/2 teaspoon crushed red pepper flakes1/4 teaspoon dried oregano1/4 teaspoon pepper1/4 cup chopped pitted Greek olives2 tablespoons capers, drained and choppedHot cooked pasta Preparation In a large saucepan over medium heat, cook anchovy fillets in oil for 2 minutes....
Ingredients 3/4 cup packed brown sugar2/3 cup butter, melted1 large egg, room temperature1 teaspoon vanilla extract2 cups quick-cooking oats1/4 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon baking powder1/2 cup finely chopped dry roasted peanutsFILLING:2 cups confectioners’ sugar1 jar (7 ounces) marshmallow creme1/2 cup butter, softened1 tablespoon 2% milk2 teaspoons vanilla extract Preparation Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in egg and vanilla....
Ingredients 2 large carrots, halved and sliced2 celery ribs, sliced1 medium onion, chopped10 cups water1 package (16 ounces) dried lentils, rinsed4 small red potatoes, diced2 bay leaves2 teaspoons salt1 teaspoon pepper Preparation In a large nonstick saucepan coated with cooking spray, cook the carrots, celery and onion over medium heat for 5 minutes. Stir in the water, lentils, potatoes, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until lentils are tender....
Ingredients 1 large head cauliflower, broken into florets2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, drained1/2 cup sliced green olives with pimientos4 green onions, sliced1/2 teaspoon pepper1/4 teaspoon salt1 cup crumbled feta cheese Preparation In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place cauliflower in basket. Bring to a boil. Reduce heat; steam, covered, until crisp-tender, 4-6 minutes. Drain and return to pan....
Ingredients 3 packages (12 ounces each) semisweet chocolate chips1 to 1-1/2 teaspoons peppermint extract1 package (20 ounces) chocolate cream-filled sandwich cookies, coarsely crushed4 cups crisp rice cereal Preparation Line baking sheets with waxed paper; set aside. In a microwave or heavy saucepan, melt chocolate chips. Stir in extract. Combine cookies and cereal in a large bowl. Add chocolate mixture and stir to coat. Drop by tablespoonfuls onto prepared baking sheets; cool....
Ingredients 4 packages (10 ounces each) frozen long grain white rice with mixed vegetables12 ounces frozen mixed vegetables1/2 cup vegetable broth or light beer1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon seasoned salt Butter, optional Preparation In a 5-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low 3-4 hours or until heated through. If desired, serve with butter.
Ingredients 2 boneless skinless chicken breast halves (5 ounces each)1/8 teaspoon pepper2 slices part-skim mozzarella cheese (3/4 ounce each)1-1/2 cups stuffing mix1/2 cup chicken broth, warmed2/3 cup condensed cream of chicken soup, undiluted2 tablespoons white wine or additional chicken broth1 garlic clove, minced Preparation Sprinkle chicken with pepper; top with cheese. Place in a 1-1/2-qt. baking dish coated with cooking spray. In a small bowl, combine stuffing mix and broth; let stand for 3 minutes....
Ingredients 1 cup pitted ripe olives1 cup pimiento-stuffed olives1 jar (7-1/2 ounces) marinated artichoke hearts, drained1/2 cup mayonnaise1 tablespoon capers, drained1/4 teaspoon garlic powder6 submarine buns (7 inch), split1 pound sliced deli ham1/2 pound thinly sliced hard salami12 slices process American or provolone cheese Preparation Preheat oven to 350°. Pulse olives and artichoke hearts in a food processor until finely chopped. Add mayonnaise, capers and garlic powder; process until blended. Spread onto buns....
Ingredients 1 package (32 ounces) frozen cubed hash brown potatoes, thawed1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted1 large onion, finely chopped1/3 cup butter, melted1 cup reduced-fat sour cream Preparation In a greased 3-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in sour cream. Cover and cook 15-30 minutes longer or until heated through....
Ingredients 2 c. ground coffee-and-chicory blend 3 c. milk 2 1/4 tsp. active dry yeast 3 tbsp. granulated sugar 4 1/2 c. bread flour bread flour 2 stick unsalted butter 4 tsp. kosher salt vegetable oil confectioners’ sugar Vanilla ice cream and espresso Preparation Step 1In a large jar, shake the coffee with 2 cups of the milk. Refrigerate for 1 hour. Strain the milk through a fine sieve into a measuring cup and add as much fresh milk as needed to make 1 1/2 cups....
