Method

1. Heat the oven to 350°F. Spray a 2-quart shallow baking dish with the cooking spray.

2. Beat the eggs, soup, milk, 1/2 cup cheese and 1 tablespoon thyme in a large bowl with a fork or whisk. Add the bread cubes and turkey. Stir and press the bread cubes into the milk mixture to coat.

3. Pour the bread mixture into the baking dish. Sprinkle with the remaining cheese and thyme. Let stand for 15 minutes.

4. Bake for 45 minutes or until a knife inserted in the center comes out clean.

Method

Place pork into slow cooker. Pour sauce over beef. (No need to add water.)

Cover and cook on low 7 to 8 hours or until beef is fork-tender. (or cook on high 4 to 5 hours.)

Remove beef and cut into slices.

Great served over: Mashed potatoes and glazed carrots.

©2015 CSC Brands LP.

Method

Heat the soup, black pepper and broccoli in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling, stirring occasionally.

Spoon the soup mixture over the potatoes.  Top with shredded Cheddar cheese, if desired.

Method

1. Heat the oven to 400°F.  Place the flour onto a plate.  Place the stuffing onto a plate.  Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.

2. Coat the chicken with the flour.  Dip the chicken into the soup mixture.  Coat the chicken with the stuffing.  Place the chicken onto a baking sheet. Drizzle with the butter.

3. Bake for 20 minutes or until the chicken is cooked through.

4. Heat the remaining soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.  Serve the soup mixture with the chicken.

Method

Method

Spray non-stick skillet with vegetable cooking spray. Stir-fry pork in skillet over high heat until meat is thoroughly cooked and no pink remains; remove meat from skillet.

Add vegetables; continue to stir-fry until vegetables are cooked. Return pork to skillet.

Combine teriyaki sauce and hoisin sauce. Pour over pork and vegetables. Sprinkle with almonds before serving.

Method

1.

Method for Cooking Turkey

Rub turkey pieces with thyme and garlic. Broil on high for 20 minutes to sear the meat.

Switch oven to bake at 375° F and bake until meat thermometer registers 180° F in the thigh; 170° F in the breast. Approximately 2-3 hours

Remove from oven and let stand for 15 minutes.

Cut turkey into slices.

2.

Method for Turkey Gravy

Combine broth, wine, rosemary, sage, salt and pepper. Simmer and reduce to 50%.

Combine cornstarch and cream and add to broth-wine mixture.

Stir until gravy has thickened.

Serve on top of turkey slices.

Method

• Preheat oven to 350°F. Coat 13×9 baking dish with non-stick cooking spray.5Cook bacon in large skillet on medium heat 4 to 6 minutes, stirring occasionally. Remove from skillet; drain; set aside.
• Meanwhile, heat oil in another large skillet on medium-high heat. Cook hash browns 2 minutes, turn over and cook for an additional 2 minutes. Add vegetables; cook 3 to 4 minutes. Transfer mixture to baking dish.
• Whisk eggs, milk and salt in bowl until combined. Stir in cheese and cooked bacon. Pour over potato mixture.
• Bake 35 to 40 minutes or until knife inserted near center comes out clean. Remove from oven and let stand 10 minutes before cutting into squares to serve.

Method

Preheat oven to 350°F Add flour to large oven-cooking bag; close bag and shake gently to coat inside of bag with flour. Place bag in 15×10-inch baking pan. Remove gravy packet from turkey breast. Refrigerate for another use or discard. Dry turkey breast with paper towels. Place turkey breast, potatoes, apples and onion in bag. ?

Mix juice concentrate, pepper, thyme and soy sauce in small bowl. Pour over ingredients in bag. Close bag with tie. Cut 6 (1/2-inch-long) slits in top of bag to vent. ?

Bake 1-½ to 1-¾ hours, or until meat thermometer inserted in thickest part of turkey breast reaches 170°F. Let stand 5 minutes. ?

Cut bag open carefully. Transfer turkey breast to cutting board; set aside. Place sweet potatoes on serving platter; cover to keep warm. Pour apple juice mixture from bag into 1-quart microwavable cup or bowl (there should be about 2 cups); set aside. Mix cornstarch and water until well blended; stir into apple juice mixture. Microwave on high 2-½ minutes, or until thickened, stirring after each minute. ?

Carve turkey breast. Serve with the sweet potatoes and sauce. ?

Method

Place Marzetti Dill Dip and all ingredients in the bowl of a food processor and process until soup is smooth. Store soup in a sealed container in refrigerator until ready to serve. Soup can be prepared 1 day in advance. Whisk soup before serving.

Method

Preheat oven to 400° F. Lightly mist a baking sheet with non-stick vegetable oil spray. Place mushroom caps on sheet pan, cavity side up. Chop mushroom stems. Heat oil in a medium skillet; add mushroom stems and sauté until golden. Add onions and garlic and cook for 4 to 5 minutes or until onions are soft. Remove from heat and mix in ham, parsley, breadcrumbs, 1/4 cup Parmesan cheese, Marzetti Blue Cheese Veggie Dip, salt and pepper. Spoon mixture into mushroom cavities, and sprinkle tops with remaining 2 tablespoons Parmesan cheese. Bake 8 to 10 minutes or until mushrooms are tender. Serve.

Method

Preheat oven to 400°. In a microwave-safe bowl, melt butter. Add apples, cinnamon, cookie crumbs and 1/4 cup Marzetti® Old Fashioned Caramel Dip and stir to combine.

Lightly dust a work surface with flour. Roll one puff pastry sheet into a 10x10” square. Cut into four squares. Lightly brush a 1/2” border around each square with cold water. Fill the center of each square with an equal amount of apples.

Fold one corner over the fruit to the other corner to create a triangle. Press the dough together on both sides. Transfer to a baking sheet lined with parchment paper. With a fork, crimp the sides together. Repeat the process with remaining apples and dough.

Lightly brush turnovers with egg glaze. With a small knife, make vent in the top of each turnover. Bake 18 to 22 minutes, or until golden brown.

In a microwave-safe container, microwave remaining 1/4 cup Marzetti® Old Fashioned Caramel Dip for 10 to 30 seconds, stirring every 10 seconds. Transfer warm dip to a resealable plastic bag. Snip the end off one of the corners of the bag and drizzle the top with the warm dip. Serve with ice cream or whipped cream.

Method

Preparation

Preheat oven to 350 degrees F.

Mist a baking pan with non-stick vegetable spray.

Season chicken breasts with Sister's Season Mixture.

Bake 20 to 25 minutes or until chicken is thoroughly cooked.

Reserve 4 tablespoons pan juices. Chill chicken and chop coarsely.

In a mixing bowl, gently toss next 7 ingredients together with chicken, adding more mayonnaise if desired. Top each toasted rolls with a small amount of Gruyere and 1 tbsp of chicken salad for Sister Schubert's Parker House Rolls and a bit more for the Sister Schubert's Dinner Rolls. Garnish with toasted almonds.

Method

Preheat oven to 350°F. Butter a 9 x 9-inch baking dish.?

In a small mixing bowl, combine all ingredients for topping and set aside.
Heat oil in a small skillet, add shallots and cook until tender, about 2 minutes. Add mushrooms and continue to cook until all moisture evaporates. Add flour and continue to cook for 1 minute. Pour in milk and stir until mixture is thick. Add cream cheese, salt and pepper and mix until smooth. Fold in cheddar cheese, add green beans and pour all into prepared baking dish. Sprinkle topping mixture over beans and bake for 20 to 25 minutes or until heated thoroughly. Serve.

Method

1. In a large skillet, combine chicken, taco sauce from bottle, taco seasoning mix and water. Bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes. Stir in 1/2 cup sour cream; remove from heat.
2. In a separate bowl, combine lime juice with remaining sour cream.
3. Bake Fiesta Flats in preheated 350F oven 3 to 4 minutes.
4. Spoon chicken mixture into Fiesta Flats.
5. Top with cheese, diced green chiles, shredded lettuce and taco sauce from pouch. Drizzle with lime-sour cream and serve.
yields: - preparation time: 5 min - cooking time: 20 min

Method

PREHEAT oven to 375° F.

COMBINE refried beans, black beans and seasoning in medium bowl. Spread bean mixture in ungreased 8-inch-square baking dish.

SPREAD sour cream over bean mixture. Top with salsa, chiles, jalapeños and cheese; cover.

BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until cheese is melted and dip is bubbly. 

Garnish with green onions.  Serve with chips.

Method

Preheat oven to 400 degrees F. 

Cover a baking sheet with foil. In a large skillet over medium heat, 

brown ground beef. 

Stir in salsa, juice from chiles and taco sauce, and simmer for 5 minutes. 

Lay pizza crusts on prepared baking sheet. Spread beans over pizza crusts. 

Spread seasoned ground beef over beans. Cover with cheese. 

Bake for 10 to 12 minutes or until cheese is melted. Remove from oven and 

top with lettuce, tomato, and taco shell pieces. 

Mix half a packet of taco seasoning into sour cream and top pizzas. Serve hot.

Method

• Cream together the butter and sugar. Add the milk and combine thoroughly. Mix
• together the flour and almond meal. Form into one inch balls. Place 1/4 cup of additional
• Almond Meal in a bowl. Roll dough balls in the almond meal, covering the entire ball.
• Place on cookie sheet, flatten slightly with palm of hand and press hole in middle with
• your thumb. Put in 1/2 tsp jam in each hole. Bake at 350F for 15 minutes.

Method

Bechamel sauce
In a heavy-bottom saucepan, melt butter. Whisk in flour, stirring constantly, about 2 min. Mixture will bubble. Do not let it brown. Whisk in hot milk, making sure there are no lumps and mixture is smooth. Continue to stir as sauce thickens. Bring to a boil. Add salt and pepper, lower heat, and cook, stirring for 2–3 min. Remove from heat. To cool this sauce for later use, cover it with plastic wrap. Set aside.

Burger
Peel onions and cut them in half, lengthwise. Cut into thin half-moon slices. Over medium heat, sauté onion with 4 tbs. olive oil and thyme sprigs until caramelized. Add stock and cook until most is evaporated. This may take about 20 min. Remove thyme sprigs. Salt and pepper. Set aside.

Heat a grill pan over high heat. Lightly brush pan with olive oil. Generously salt and pepper both sides of each burger. Place burger on grill pan and cook 5–6 min. each side for medium burger. After burger is flipped, place cheese on top and cook until desired internal temperature is reached and cheese is melted.

Split the English Muffins with a fork. Toast and butter each side. Then, layer on a tbs. of béchamel sauce, followed by meat and sautéed onions.

The French Onion Soup Burger was created by Chef Paul Denamiel, owner of Le Rivage and Little Prince in New York City

Method

1. 1. Preheat oven to 425°F. Line two rimmed baking pans (15x10x1-inch) with aluminum foil. Brush lightly with olive oil (about 1 teaspoon each).
2. 2. Toss corn with 2 teaspoons oil. Spread in even layer on one baking pan, covering 3/4 of pan. Place pepper halves cut side down in pan with corn; brush with 1 teaspoon oil.
3. 3. Place tomatoes cut side down in second pan. Brush with remaining 1 tablespoon oil. Place both pans in oven, using center rack and rack below center.
4. 4. Roast corn and peppers about 30 minutes, stirring corn two times and turning peppers once until corn and peppers are lightly browned and peppers are tender. Roast tomatoes 30 to 40 minutes until tender and browned on top. (Switch rack positions after 15 minutes.)
5. 5. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again. Place in large bowl. Remove skin from peppers; chop. Remove skin from tomatoes; chop. Toss corn, peppers and tomatoes with pasta. Add basil; toss gently. Season with black pepper, as desired.
6. 6. For dressing, whisk together 2 tablespoons oil, vinegar and salt. Toss with pasta mixture. Sprinkle with bacon and Parmesan cheese, if desired.

Makes 8 servings.

Variations: If desired, add chopped avocado and/or cooked shrimp.

Note: Fresh or frozen corn kernels (thawed) may be used. Grilled corn, cut off the cob, may be substituted; omit roasting.

Nutrition information (1/8 of recipe): 308 calories; 9 g protein; 22 g digestible carbohydrates*; 10 g total fat; 1 g saturated fat; 0 mg cholesterol; 172 mg sodium; 7g total dietary fiber. *If traditional pasta is used in this recipe there is a total of 51 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Method

1. Heat olive oil in large nonstick skillet over medium-high heat and brown chicken. Remove chicken and reserve drippings; set aside.

2. Cook onion with garlic in reserved drippings, stirring occasionally, until onion is tender, about 2 minutes. Stir in mushrooms and cook, stirring occasionally, until vegetables are tender, about 2 minutes.

3. Stir in wine and cream and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until slightly reduced, about 3 minutes. Stir in Knorr® Homestyle Stock - Chicken until Stock is melted. Return chicken to skillet and simmer, covered, until chicken is 

thoroughly cooked, about 20 minutes.

* Stir in basil.

Method

Brown beef with onion in large skillet over medium-high heat. Stir in tomato and Knorr® Beef flavor Bouillon and cook 2 minutes. Stir in water, raisins and olives and bring to a boil over medium-high heat.

Reduce heat and simmer uncovered 5 minutes. Evenly fill lettuce leaves with beef mixture. Sprinkle, if desired, with toasted slivered almonds.

Method

1. Heat oven to 350°F. Remove outer rind from Brie cheese. Cut into approximately 1-inch cubes.

2. Remove shells from packaging; place on baking sheet. Place one cheese cube in each shell.

3. Bake 5 to 8 minutes or until cheese is hot and melted. Remove from oven. Top each shell with 1 teaspoon chocolate spread and raspberry. Serve immediately. Makes 15 appetizer tarts.

Method

Peel, pitt and slice the peaches and set aside.

In a bowl mix together the flour, sugar and milk and also set aside.

In another bowl cream together 1 1/2 cups of brown sugar, 1 1/2 cups of oatmeal and 3 ounces of butter and set aside.

Pour the in batter into a 13 x 9 non-stick Reynolds® Bakeware pan.  Next, evenly spread the peaches and blueberries over the batter and top off with the oatmeal streusel.

Bake at 375° for 40 minutes. Serve warm and enjoy!

Method

Wash and trim all ends of Chinese Broccoli. Boil water in a medium pot and add the broccoli to blanch for 3 minutes. Remove broccoli from pot and rinse under cold water, drain well. Place broccoli neatly on a plate and set aside. Mix 1/4 cup water with cornstarch. In a small sauce pan, bring oyster sauce and cornstarch water mixture to a boil or until mixture thickens. Pour the hot sauce on top of the broccoli; drizzle with sesame oil and serve.
 
Servings:
Makes 3 servings, about 1/2 cup.
 
Nutrition:
Per serving: 95 calories, 2 g protein, 5 g fat, 10 g carbohydrate, 715.5 mg sodium, 0mg cholesterol.

SERVE WITH DYNASTY JASMINE RICE OR NISHIKI PREMIUM RICE

Method

Cook edamame in boiling water for 2 minutes. Drain.

Heat the oil in a skillet, add edamame, soy sauce and sriracha. Saute for 5 minutes.

Add sliced garlic and saute for 2 more minutes.

Taste and add more soy and/or sriracha as needed.

Drizzle with a bit of sesame oil before serving. 

Method

1. Prepare the Nishiki Whole Grain Brown Rice according to package instructions.

2. Prepare the tempura according to package instructions. Fry the shrimp and other
ingredients in bubbling oil over low to medium heat. (The oil should just cover
the ingredients.)

3. Pile the rice into a bowl and top with the tempura.

Method

Combine all of the ingredients for the peanut sauce in a small bowl. 

Whisk until combined, add hot water to thin if necessary. Set aside. 

To assemble spring rolls, fill a plate with water. Dip rice paper one by one into the water, 2-3 seconds per side. Transfer to a damp cutting board or damp towel; don’t worry if this takes you a few tries!

To the bottom third of the wrapper add a small handful of saifun and layer carrots, bell peppers, radishes, fresh herbs, and kale. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.

Method

Cook soba noodles according to package directions, add the edamame for last 3 minutes. Rinse with warm water; drain well and set aside.

Combine 2 tablespoons soy sauce, lime juice, and sesame oil in a medium bowl. Whisk well.

Pour the soy sauce mixture over the soba noodles and mix in the cilantro and chopped green onion. I prefer using disposable plastic gloves so I can mix with my hands. Sprinkle with sesame seeds and garnish with more green onion (if preferred) and serve!

Method

Pre-soak the rice stick noodles with room temperature water for at least 2 hours. I usually soak them in previous night. If you are using dried rice stick noodles, soak them for around 10 minutes.

Marinate chicken meat with all the seasonings.

To cook the rice noodles

Boil water in a deep pot, add soaked rice stick noodles in to cook for 3-5 minutes. Transfer out and drain completely.

To stir fry the dish

Heat up around 1 tablespoon of cooking oil in your stir fry pan or wok, fry garlic and green onion white until aroma. Add shredded chicken and fry over high fire for around 30 seconds or until the chicken is almost done.

Add celery and red pepper, fry for another minute until slightly soft.

Add cooked rice noodles and all the other seasonings and give a big stir fry to combine everything well.

Serve with chopped green onion topped.

Method

Combine flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture with egg and 1/2 cup Parmesan cheese. Beat for 2 minutes at medium speed. Cover dough and let rest 10 minutes. Combine all topping ingredients, beating until well mixed.

Coat 12 (2-1/2 inch) muffin cups with cooking spray. Evenly divide dough into muffin pan. Top each roll with a rounded teaspoon of topping, gently spreading over top of each roll. Cover and let rise in warm, draft-free area until doubled in size, about 45 to 60 minutes.

Bake in preheated 375°F oven for 15 to 20 minutes or until rolls are golden brown. Remove from oven and turn out onto wire rack to cool.

Method

1. Heat oil in a large skillet over medium high heat. Brown chicken for 2 to 3 minutes on each side and remove from skillet.

1. 2. In the same skillet over medium high heat, add mushrooms and cook for 3 to 4 minutes, stirring occasionally. Stir in pepper and wine, reduce heat to medium low and simmer for 2 minutes. Stir in Pasta Sauce and return chicken to skillet. Cover and simmer for about 15 minutes, or until chicken is cooked through, stirring occasionally. Stir in basil and serve immediately.

Here's a tip: If desired, substitute 1/4 cup of chopped fresh basil with 4 tsp. of dried basil. If desired, substitute Marsala wine with cooking sherry. If desired, substitute Classico Creamy Alfredo Pasta Sauce with Classico Four Cheese Alfredo Pasta Sauce.

Method

Method

1. Mix cheese and mayonnaise together. Spread on a plate like pizza dough.
2. Spread Tostitos Salsa, then add onion, pepper and tomato.
3. Cover everything with shredded mozzarella. Sprinkle parsley and paprika on top.
4. Serve immediately with Tostitos Scoops! tortilla chips or refrigerate until ready to serve.

Method

Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.

Chop mushroom stems finely and set aside.

Brown and crumble sausage. Set aside on a plate to cool.

Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.

Pour in wine to deglaze pan, allow liquid to evaporate.

Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to

taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.

Add cooled sausage and cooled mushroom stems. Stir mixture together and

refrigerate for a short time to firm up.

Smear mixture into the cavity of each mushroom, creating a sizable mound over the

top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown.

Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better

when not piping hot.

Method

Directions

Preheat oven to 375°. Spray 8-inch baking dish with no-stick cooking spray. Spoon in 2 cups stuffing, then top with turkey.
Combine 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise with cranberry sauce; evenly spread over turkey.
Combine remaining 1/2 cup Mayonnaise, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 2 cups stuffing.
Bake 40 minutes or until heated through. Let stand 10 minutes before serving. Garnish, if desired, with dried cranberries.

SMART TIP: For the Hellmann’s® taste you love with the goodness of olive oil, substitute Hellmann's®or Best Foods® Mayonnaise Dressing with Olive Oil.

Method

• Preheat oven to 400°F.
• Mix tuna in a bowl with cumin, chili powder, drained tomatoes and cheese.
• Unroll pie crusts and cut into 8 pieces each. Form into circles about 3-1/2 inches in diameter.
• Place about 1/4 cup of the tuna mixture in the center of each circle. Fold in half and seal the edges. (Can be made up to this point and frozen.)
• Place on a greased cookie sheet and bake until golden brown about 10 – 12 minutes.
• Transfer to a wire rack to cool.

Method

• Divide spinach between 2 plates. Top each with ½ the green and red onions and avocado.

• Top each salad with one pouch of salmon. Sprinkle with cilantro and pumpkin seeds.

• Drizzle with ~ ½ tsp. lime juice and 1 tsp. oil.

Method

In a medium bowl, thoroughly mix tuna, dressing and bacon.

Spoon mixture into the center of the tortilla, and top with lettuce and tomato.

Wrap tortilla up like a burrito, folding the sides in first and then rolling it up from the bottom. Enjoy!

Method

1. In a medium bowl, combine tuna, mayonnaise, onion and celery; mix well.

2. Top 4 of the slices of bread with 1 slice cheese each. Spread tuna mixture over cheese slices and top with remaining bread slices.

3. Spread each sandwich with additional mayonnaise; place in skillet. Cook on medium heat until lightly browned on both sides.

Method

Sprinkle some of the lemon juice over the chopped onion while you prepare the other ingredients. This will take some of the oniony edge off the onions.

Drain the oil from the tuna and put the tuna into a large bowl.  Add the beans to the tuna and gently stir to combine.  Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chili to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.

Chill before serving. This salad will last several days in the fridge, tightly covered.

Method

Place broccoli slaw in a bowl. Mix in tuna and soy sauce to coat the slaw.

Top with chopped peanuts.

Method

In a medium saucepan, prepare macaroni and cheese as directed on the box.

Stir in tuna and vegetables. If desired, stir in milk for a creamier dish.

Method

Preheat oven to 375°F.

Mix artichokes, mayonnaise, sour cream, Dijon mustard and hot sauce in a medium bowl until well blended.

Add tuna, spinach and cheese. Mix until well blended.

Place in small casserole dish (2 cup size) and bake in preheated oven for 20 minutes.

Method

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

In a medium bowl, stir cheese wedges until smooth. Add tuna and mozzarella cheese. Stir until uniform.

Mix in carrots and celery.

Place tortillas between 2 damp paper towels. Microwave for 1 minute, or until warm and pliable.

Evenly distribute tuna mixture among the tortillas. Tightly roll up each into a tube, and place on the baking sheet, seam side down. Secure with toothpicks, if needed.

Bake until crispy, 14 - 16 minutes.

Method

Heat oil over medium-high heat in a wok or sauté pan.

Add carrots, peppers, scallions and snow peas, toss with oil and cook until just tender.

Meanwhile, cook rice noodles in boiling water for 3 – 4 minutes. Drain and toss with vegetables.

Add tuna and toss to just heat through.

Divide between 2 plates and top with peanuts if desired.

Method

1. Preheat oven to 400 F.
2. Place wings in broiler pan. Bake 50 to 60 minutes or until crisp, turning once.
3. Meanwhile, combine Ketchup and remaining ingredients.
4. Take wings out of oven and carefully brush sauce on wings. Broil wings 2 to 3 minutes.
5. Turn wings; brush with additional sauce. Broil 2 to 3 more minutes.

Method

Brown ground beef in heavy Dutch oven or soup pot.

Add chili powder and mix well. Add onion and pepper to meat and cook for 2 minutes. Drain off excess grease.

Stir in remaining ingredients except sour cream. Simmer on low heat for 10 minutes.

Top with a dollop of sour cream.

Method

In skillet, cook ground beef until browned; drain.

Stir in taco seasoning mix and baked beans. Bring to a boil and simmer for 8 to 10 minutes or thoroughly heated.

Spoon bean mixture into taco shells. Top with favorite toppings.

Method

Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter
and vanilla using a spoon. Stir in
pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to
70 minutes (see tips for doneness,
below). Cool for 2 hours on wire rack
before serving.

**To use prepared frozen pie crust:
Place cookie sheet in oven and
preheat oven as directed. Pour filling
into frozen crust and bake on
preheated cookie sheet.

RECIPE TIPS: Pie is done when center
reaches 200°F. Tap center surface of
pie lightly - it should spring back
when done. For easy clean up, spray
pie pan with cooking spray before
placing pie crust in pan. If pie crust is
overbrowning, cover edges with foil.

NUTRITION TIP: To reduce calories,
substitute new Karo® Lite Syrup for
the Karo® Light or Dark Corn Syrup.

High Altitude Adjustments: Reduce
sugar to 2/3 cup and increase butter
to 3 tablespoons. Reduce oven
temperature to 325°F.

VARIATION: coarsely chopped
walnuts may be substituted for

Method

Mix cream cheese, shallot, parsley, clams and crab meat thoroughly, spread into serving dish. Top with cocktail sauce, and then sprinkle with shrimp and capers. Serve with crackers. Garnish with parsley as desired.

Method

In heavy saucepan, heat vegetable oil over medium heat until warm. Add onions and garlic and saute until soft. Add beef and salt. Cook until beef is browned throughout. Drain excess fat.

Add kidney beans and simmer 15 minutes. Add Tabasco sauce to taste, and more salt if desired.

Top with shredded cheese and serve with crackers.

Method

1.    For Rub: In small bowl mix together coffee, cumin, chile powder, pepper and brown sugar. Set aside.
    2.    For Pork Chops: Rub mixture evenly on both sides of chops. Place chops on a platter, cover with plastic wrap and refrigerate for 1 hour to overnight.
    3.    Remove chops, season with salt and pepper and rub each side lightly with oil.
    4.    Set clean, well-oiled grill to medium heat. When grill is hot, using tongs, place chops on grill. With grill lid open, cook until deep golden brown, about 4-6 minutes per side.
    5.    Reduce grill temperature to medium-low heat and cook until internal temperature reaches 160 degrees F, about 2-4 minutes. NOTE: Pork chops may look charred because of coffee in rub.
    6.    Remove chops from grill, place on serving platter and let rest for 10-15 minutes.
    7.    Serve with BUSH’S Bourbon and Brown Sugar Grillin’ Beans.

Method

Preheat oven to 350 degrees. Bake potatoes for 45-60 minutes till fork-tender. I buy the microwave potatoes and follow the cooking instructions on the potatoes (7-14 minutes for 2 potatoes).

While potatoes are baking or in microwave, mix pop-top can of Bourbon & Brown Sugar beans and diced apple in a bowl.

Cut the potatoes in half. Scoop the filling onto each potato half and top with 1 tablespoon of your favorite shredded cheese and bacon crumbles.

Eat as is or broil or microwave until cheese melts.

Method

1. Brown ground beef in heavy Dutch oven or soup pot.
2. Add chili powder and mix well. Add onion and pepper to meat and cook for 2 minutes. Drain off
3. excess grease.
4. Stir in remaining ingredients except sour cream. Simmer on low heat for 10 minutes.
5. Top with a dollop of sour cream.

Method

Combine all smoothie ingredients in a pitcher. Serve over ice if desired.

Thread fruit on wooden skewers. Chill or serve immediately with Kiddie Cocktail.

Method

In a large shallow container, combine chicken, brewed coffee, soy sauce, lemon juice and garlic. Refrigerate overnight.

Preheat oven to 350 degrees. Line 2 large rimmed baking sheets with foil. Place wire racks on top of foil.

In a small bowl, combine ground coffee, chile pepper, cumin, salt and black pepper.

Remove wings from marinade; discard marinade. Toss wings in ground coffee mixture and place on prepared racks.

Bake for 15 minutes. Remove wings from oven and brush with 1 cup honey. Bake 10 minutes more. Remove wings from oven and brush with 1/4 cup honey. Bake 5 minutes more. Let cool for 3 minutes. Drizzle wings with remaining 3/4 cup honey. Sprinkle with green onion just before serving.

Method

Preheat oven to 350 degrees

In a large oven-proof skillet, heat oil over medium-high heat.  Add onion and garlic; cook until tender, 4-6 minutes.  Stir in beans, cream cheese, ground coffee, cumin and chili powder.  Top with Monterey Jack cheese, leaving a border around edge of pan.

Bake until bubbly and cheese is melted, 20-25 minutes.  Top with tomato, avocado and cilantro.  Serve with corn chips.

Method

Heat olive oil in deep pan over medium heat. Add minced garlic and sauté for 1 minute. Add sausage, breaking it up with a wooden spoon as it cooks. When the sausage is cooked, add pasta sauce and wine. Allow to simmer for about a half hour.

Meanwhile, cook pasta according to package directions. After sauce has simmered, add cream, peas and chopped fresh basil and pepper. Stir to combine. Add cooked pasta and stir to coat with sauce.

Top individual servings with grated parmesan.

Method

Preheat oven to 350ºF.

Finely grate the orange, lemon and lime; place freshly grated peel in a small bowl.

Cut the orange, lemon and lime in half. Set one half of each of the fruits aside.  Squeeze the remaining halves of each fruit into the bowl with the grated peel. Add oil, rosemary, thyme, salt and pepper to juice mixture and stir well.

Cut reserved fruit in half again.  Place these chunks of fruit along with the onion quarters in a 13 x 9-inch baking pan.  Place turkey on top. 

Loosen skin with fingers and rub fruit juice and herb mixture under turkey skin and pour over top of turkey.

Cover with foil and bake for 2 hours. Remove foil and roast an additional 1 to 1-1/2 hours or until turkey reaches an internal temperature of 180ºF. 

Remove turkey from roasting pan and let rest 20 minutes before carving.  Garnish serving platter with additional citrus fruit, if desired.

Method

1. Place walnuts in a food processor and pulse until finely ground. Add the rest of the ingredients to the food processor and blend until mixture comes together into a soft dough.

2. Wrap the dough in plastic and refrigerate for at least one hour.

3. Press the dough into a 9-inch pie dish, covering the bottom and working the dough up the sizes of the dish. Use a fork to poke several holes in the dough. Put the prepared pie dish into the freeze for about 30 minutes.

4. Preheat the oven to 375. Bake for 12 to 15 minutes or until dough is golden brown. Cool completely before filling.

Method

1. Preheat the oven to 350. Grease a 9 by 5 loaf pan
2. In a small bowl, combine the flour, baking soda and salt. Set aside.
3. In the bowl of an electric mixer, cream together the sugar and butter until fluffy, then add the eggs, mix until combined. Mash the bananas with a fork, and then add to the mixing bowl. Pour in the milk and vanilla, then mix until combined.
4. Pour the flour mixture into the mixer slowly. Mix until just combined.
5. Pour the batter into the prepared pan. In a small bowl, combine all of the crumble ingredients. Use fingers to mix together and then spread evenly over the top of the batter.
6. Bake for 1 hour before inverting onto a rack to cool.

Method

In a large bowl, mix together the first 6 ingredients and ½ cup of the pecans until thoroughly combined. Shape into a ball, cover and allow to chill in the refrigerator for at least 8 hours or preferably overnight.

Before serving, roll the cheese ball in the remaining pecans. Place on a platter and serve with crackers.

Method

1. LIGHTLY BROWN: Sausage in skillet or medium pot.
2. REDUCE HEAT, STIR IN: Cream cheese, sour cream and hot sauce until smooth.
3. TOP: With blue cheese and celery right before serving.
4. DIP AND MUNCH: Carrots, celery, or chips.
5. REPEAT: Step 4 until the delicious dip has been wiped clean from the bowl.

Method

Colorful vegetables sit alongside tasty lower sodium smoked sausage for a delicious kabob.

Soak skewers in water for 1 hour.

Spray grill and preheat to medium heat.

Cut smoked sausage diagonally into 1-inch pieces.

Slice zucchini, red and yellow bell peppers, and onion into ½-inch pieces.

Thread smoked sausage, peppers, zucchini, and onion onto the skewers.

Grill kabobs until sausage is hot and vegetables are tender, about 5 minutes per side.

Remove from grill and serve immediately.

Method

1. Stir together flour, baking powder, soda and salt. Set aside.

2. In medium mixing bowl, combine bananas and KELLOGG'S CORN FLAKES cereal. Let stand 5 minutes or until cereal softens. Beat well.

3. In large mixing bowl, beat margarine and sugar until combined. Add eggs. Beat well. Mix in cereal mixture and nuts. Stir in flour mixture. Spread batter evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray.

4. Bake at 350° F about 1 hour or until wooden pick inserted near center comes out clean. Let cool 10 minutes before removing from pan. Cool completely before slicing. Wrap with plastic wrap.

Method

1. Combine flour, baking powder, soda, salt, cinnamon, and nutmeg. Set aside.

2. In large mixing bowl, beat sugar, oil and eggs until well combined. Stir in KELLOGG'S RAISIN BRAN cereal, orange peel, vanilla, zucchini and nuts. Add flour mixture, mixing until thoroughly combined. Spread evenly in 9 x 9 x 2-inch baking pan coated with cooking spray.

3. Bake at 350°F for 35 minutes or until tests done. Cool completely. Serve sprinkled with powdered sugar, if desired.

Method

1. In 2-cup, microwave-safe bowl lightly beat together egg, milk and vanilla. Stir in KELLOGG’S SPECIAL K Cereal Original. Microwave at high for 45 seconds to 1 1/2 minutes or until knife inserted into center comes out clean. Slide onto serving plate, if desired.

2. Slice banana on top of cereal mixture. Drizzle with syrup. Serve immediately.

Microwave cooking times may vary.

Method

1. Mix all ingredients, form into 1.5" balls and place on baking sheet.

2. Baked at 400°F for 15-20 minutes.

Method

for streusel topping: preheat oven to 350ºf with rack in middle. spread pepitas on a baking sheet and bake until lightly toasted, about 5 minutes. remove from oven and let cool, then coarsely chop. in a bowl, mix cooled pepitas with sugar, poppy seeds and salt, until sugar is incorporated. stir in butter. set aside. (leave oven on.)

Method

Preheat oven to 350 F. Grease large Bundt pan; set aside. Coarsely chop 1/4 cup M&M’S; set aside.

In bowl, whisk together butter, brown sugar, granulated sugar and cinnamon until well combined.

Separate dough into individual biscuits; cut each biscuit into quarters. Wrap each piece of dough around 2 M&M’S, pinching seam to enclose candy.

Dip balls in butter mixture, shaking off excess. Arrange in prepared pan; scatter remaining whole M&M’S among balls.

Bake for 30 to 35 minutes or until golden brown. Let cool in pan for 10 minutes. Turn out onto serving platter.

Whisk icing sugar with enough milk until thickened but still until pourable; drizzle over top. Sprinkle with chopped M&M’S. Serve warm.

Tips:

• Make-ahead: Bake and turn out monkey bread up to 6 hours in advance. Warm in 300 F oven for 10 minutes before drizzling with glaze and sprinkling with chopped M&M’S.

• Just as delicious made with M&M’S Milk Chocolate Candies.

Method

Preheat oven to 350 °F.

Bring a cast iron skillet to medium-high heat and lightly brush tenderloin with Pompeian Robust Extra Virgin Olive Oil. Season with kosher salt and pepper, then sear the tenderloin until evenly browned all over. You may have to keep turning to ensure that the meat is browned on all sides.

Remove tenderloin from heat and place directly into the oven with pearl onions. Roast for 15 minutes per pound for a perfect medium-rare (approximately 1 hour), remove from oven and allow to rest for 10 minutes before slicing.

Steam haricots verts for 5-8 minutes and arrange around sliced tenderloin and pearl onions on a platter.

Drizzle with Pompeian Organic Extra Virgin Olive Oil, walnuts, watercress and serve.

Method

Special equipment: 2 sheet pans (18 by 13 inches each) and a mandoline or vegetable slicer

Position the oven racks in the upper and lower thirds of the oven and

preheat to 425 degrees F.

Make the scones. Whisk the flour, 1 tablespoon of the parmesan, the baking

powder, 1/4 teaspoon of the thyme, 1/4 teaspoon of salt and 1/4 teaspoon

black pepper together in a large bowl. Add 3/4 cup of the cream and stir with

a wooden spoon until the dough just comes together. Gather the dough into a ball, transfer it to a floured surface and pat into a 1-inch-thick square. Cut into 4 equal-sized square biscuits, reshaping if necessary, and transfer to a plate to chill.

Cut the carrots into 1 1/2-inch chunks on the bias, halving any larger pieces to keep them all roughly the same size. 

Line one sheet pan with parchment paper and spread the carrots on half. Melt 2 tablespoons of butter in a small bowl in the microwave. Drizzle the carrots with the butter and 1/2 teaspoon salt and toss to coat. On the other side of the tray, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and some pepper and spread it evenly. Bake on the bottom rack until the vegetables are just beginning to become tender, 15 minutes. 

Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or a vegetable slicer and place in a medium skillet with a lid. Stir the remaining 1 cup heavy cream, the garlic, the remaining 1/4 teaspoon chopped thyme, 3/4 teaspoon salt and a pinch of pepper together in a measuring cup or bowl and pour over the potatoes. Bring to a boil over medium heat, cover the pan, and lower the heat to maintain a simmer. Cook, stirring only occasionally, until the potatoes are tender when pierced with the tip of a paring knife and the cream has thickened, 10 to 12 minutes. Remove from heat and set aside, covered. 

Remove the carrots from the oven and spoon the marmalade over them, stirring until completely coated. Turn the asparagus spears and return the baking sheet to the oven. 

Butter 1/3 of the clean sheet pan. Spoon half the potato slices into an even, overlapping layer on the buttered area and sprinkle evenly with 1 tablespoon of the Parmesan. Top with the remaining potato slices, spoon any remaining cream over, and sprinkle with the Gruyere and remaining tablespoon of Parmesan.

Arrange the ham slices in a single overlapping layer down the center of the sheet pan, leaving an empty space for the biscuits. Mix the brown sugar and pineapple syrup together in a small bowl and heat in the microwave for 30 second increments, stirring in between until the sugar has melted. Spoon the glaze onto the ham slices and spread it with the back of a spoon to cover. Cut the pineapple rings in half and lay a piece on top of each ham slice. If using, place a maraschino cherry half in the center of each pineapple slice and pin it down with a clove. If not, pin the pineapple to the ham with the clove.

Evenly space the chilled biscuits on the tray and brush the tops with cream. Place the tray on the higher rack of the oven. Cook both trays until the potatoes are brown and crusty on top, the carrots are glazed and fully cooked, the asparagus is tender and lightly browned, the scones are golden, and the ham and pineapple are warmed through, about 20 minutes. 

To serve: Stir the carrots and grate the hard-boiled egg over the asparagus. Divide evenly among 4 plates. Serve with lemon wedges and mustard on the side.

Method

Slice French bread into 20 slices, 1- inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Method

1. Spoon 1 tablespoon ice cream sauce into each of 2 glasses; set aside.
2. Add remaining ingredients to blender and process until smooth.
3. Pour into prepared glasses and garnish, if desired, with additional OREO® Cookies.

Method

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 4 servings

COMBINE coffee, garlic powder, mustard, paprika, brown sugar, salt and pepper in small bowl.

RUB pork chops with spice mixture. Let rest 5 minutes.

BRUSH pork chops with oil. Grill over high heat for 3 to 4 minutes per side until internal temperature reads 145°F. Remove from grill.

Method

Pour 4 cups boiling water over Lipton® Iced Tea Brew Family Size Tea Bags and thyme.  Brew 5 minutes.  Remove Tea Bags and thyme.

Stir in remaining ingredients and chill until ready to serve.  Serve in ice-filled glasses and sweeten as desired.

Method

1. Coat a large stockpot with cooking spray; set over medium heat.

2. Add beef; cook until browned, about 5 minutes and remove beef from pot; set aside.

3. Add oil to pot, set over medium heat.

4. Add onion, celery, garlic, and jalapeño; sauté until tender, about 5 minutes.

5. Add reserved beef, chili powder, cumin, oregano, bay leaves, salt + pepper to taste.

6. Add tomatoes, broth, tomato sauce, and beans; reduce heat to simmer and cook for 30 minutes, covered.

7. Discard bay leaves.

8. Serve with chopped shallots

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

Servings: 8

Method

1. Over medium low heat, combine all the ingredients until the preserves are well

incorporated.  Set aside and let cool.

2. In a plastic bag, place 1-2 lbs. of meat (pork, chicken, beef), and then pour the cooled marinade in the bag.  Seal the bag, and gently massage, shake the bag, until all the meat is coated with the marinade.  (Note, the marinade works best, with boneless cuts of meat and should not be used with ground meat).   Place the sealed bag in the refrigerator for at least 2 but no more than 6 hours.

3. Remove the bag of meat from the refrigerator at least 20 minutes before preparing to allow it to come to room temperature.

4. Prepare the meat, as you normally would, grilling, baking or pan sautéing.   The remaining marinade can be added to cover the meat during the cooking process.   Discard any unused marinade.

Tips:

1. The above recipe can also be used as a dipping sauce just serve it alongside cooked meats.  Do not use leftover marinade as a dipping sauce due to it having touched uncooked meat.

2. Coat large pieces of meat such a whole loins, rounds, roasts,   or bone in meats such as pork chops, or chicken during the cooking.   Just coat the cut of meat with glaze the last 20 minutes of roasting/baking or last 5 minutes of grilling/broiling.

3. Consider using this recipe as a glaze for your next holiday ham.  Just double the recipe, and omit the lime zest and juice.  Replace them with ¼ tsp. of ground nutmeg.

4. Try this recipe as the topping of on your Grandma’s favorite meatloaf recipe instead of the standard tomato sauce.

Method

Smithfield Holiday Ham

Preheat oven to 275°F.

Place ham on a rack in a foil-lined roasting pan, fat side up. Cover tightly with foil. Roast for 15 minutes per pound of ham (1 to 1 1/2 hours).

Glaze according to directions.

Garnish with grilled or roasted asparagus, Fresh cut strawberries and Fresh blueberries.

Serve and Enjoy.

Roasted Carrots, Asparagus and Mushrooms with Garlic and Thyme

Preheat oven to 425°F

Drizzle carrots with 1 tablespoon olive oil and arrange on large baking pan. Roast 10 minutes.

Drizzle asparagus and mushrooms with 1 tablespoon olive oil and add to pan with carrots. Continue roasting 10-12 minutes.

Remove from oven and sprinkle with thyme. Season with salt and pepper to taste.

Serve immediately with Smithfield Spiral Ham.

Method

Smithfield Holiday Ham

Preheat oven to 275°F.

Place ham on a rack in a foil-lined roasting pan, fat side up. Cover tightly with foil. Roast for 15 minutes per pound of ham (1 to 1 1/2 hours).

Glaze according to directions.

Garnish with grilled or roasted asparagus, Fresh cut strawberries and Fresh blueberries.

Serve and Enjoy.

Roasted Carrots, Asparagus and Mushrooms with Garlic and Thyme

Preheat oven to 425°F

Drizzle carrots with 1 tablespoon olive oil and arrange on large baking pan. Roast 10 minutes.

Drizzle asparagus and mushrooms with 1 tablespoon olive oil and add to pan with carrots. Continue roasting 10-12 minutes.

Remove from oven and sprinkle with thyme. Season with salt and pepper to taste.

Serve immediately with Smithfield Spiral Ham.

Method

1. Preheat oven to 375°F. Whisk together 6 eggs, milk, salt and pepper. Melt butter in large nonstick skillet over medium-low heat; pour in egg mixture. Cook, stirring frequently, for 5 to 8 minutes or until eggs are set and soft curds have formed. Let cool completely.

2. On lightly floured surface, roll out pastry; cut into 4- x 3-inch rectangles, rerolling scraps to make 16 rectangles.

3. Whisk remaining egg with 1 tsp. water; brush some over edges of 8 pastry rectangles, reserving remaining egg wash. Top pastry rectangles with ham, scrambled eggs and cheese. Cap with remaining rectangles. Press edges firmly with fork to seal.

4. Transfer to parchment-paper–lined baking sheets, about 2 inches apart. Freeze for 10 minutes.

5. Lightly brush each tart with remaining egg wash. Pierce top of each tart with knife to make steam vents. Bake for 25 to 30 minutes or until golden and flaky.

6. Make-ahead: Let toaster tarts cool completely; refrigerate for up to 3 days or freeze for up to 2 weeks. Reheat in toaster oven.

Tip 

Use your favorite Cheddar cheese – mild, medium or aged.

Method

• Carefully add all ingredients to a small blender.  Blend for 30 seconds until mixture looks like a creamy, foamy, latte.
• Pour and enjoy.

Notes

Add more cinnamon depending on your liking

Start off with just a pinch of cayenne, adding a pinch more depending on your liking. Cayenne gives the mocha a slight “kick” at the end.

Method

Pre-heat oven to 375 °F.

Finely crush the Lay’s® Flamin’ Hot® Kettle Cooked chips and pour into a shallow tray or plate. In a bowl, make egg-wash by whisking together the eggs and water.

Make seasoned flour by mixing the flour, cornstarch, and all spices and seasonings. Place into a shallow tray or plate.

Bread the thinly sliced chicken breasts by lightly tossing in the seasoned flour. Shake off the excess, then dip into the egg-wash. Allow excess to drip before finally coating the chicken with the crushed Lay’s®. Gently press the chip pieces so that they adhere to the entire surface.

Transfer the crusted chicken onto a sheet tray lined with foil.

Bake for approximately 20 minutes (flipping halfway through), or until the chicken is cooked and the coating is crunchy, but the chips are not burnt.

Meanwhile, make the spicy mayo by whisking together the mayo, lemon juice, sriracha, and cayenne pepper.

Remove the cooked Lay’s® Flamin’ Hot ® Crusted Chicken from the oven. Stack on top of a toasted bun, along with the spicy mayo, and your favorite toppings. Serve and enjoy!