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Ingredients 1 package (8-1/2 ounces) ready-to-serve Santa Fe whole grain rice medley1/2 pound lean ground beef (90% lean)3/4 cup frozen corn, thawed3/4 cup black beans, rinsed and drained1 jar (12 ounces) salsa4 ounces process cheese (Velveeta), thinly sliced6 flour tortillas (10 inches), warmedOptional: Torn leaf lettuce, chopped onion, chopped sweet red pepper, sour cream and shredded Mexican cheese blend Preparation Heat rice according to package directions. Meanwhile, crumble beef into a 4-qt....

Ingredients 2 packages (12 ounces each) frozen cut asparagus1/4 cup butter2 tablespoons all-purpose flour4 cups whole milk1 cup shredded Monterey Jack cheese4 to 5 drops hot pepper sauce1-1/2 teaspoons salt3/4 to 1 teaspoon pepperRoasted asparagus tips, optional Preparation Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes....

Ingredients 1 package (8 ounces) elbow macaroni6 tablespoons butter, divided1/4 cup all-purpose flour1/2 teaspoon saltDash pepper2 cups whole milk2 cups shredded sharp cheddar cheese2 cups cubed fully cooked ham1 can (4 ounces) mushroom stems and pieces, drained1 jar (2 ounces) diced pimientos, drained1/2 cup crushed butter-flavored crackers (about 11 crackers)Minced fresh parsley, optional Preparation Cook the macaroni according to package directions. Meanwhile in large saucepan, melt 4 tablespoons butter. Stir in the flour, salt and pepper until smooth; gradually whisk in milk....

Ingredients 1/2 cup finely chopped celery1/3 cup sliced green onions, divided2 tablespoons butter2 tablespoons all-purpose flour1/2 cup chicken broth2 cups cooked rice1-1/2 cups finely chopped cooked chicken1/2 cup shredded cheddar cheese1 egg, lightly beaten1/2 teaspoon salt1/2 teaspoon chili powder1/4 teaspoon poultry seasoning1/2 cup finely crushed cornflakes1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/4 cup milk Preparation In a medium saucepan, saute celery and half of the onions in butter until tender....

Ingredients 4 boneless skinless chicken breast halves (4 ounces each)1/2 pound sliced fresh mushrooms1-1/2 cups fresh baby carrots1 cup pearl onions1/2 cup julienned sweet red pepper1/4 teaspoon pepper3 teaspoons minced fresh thyme1/2 teaspoon salt, optionalLemon wedges, optional Preparation Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt....

Ingredients 1-1/2 cups creamy peanut butter6 cups original flavor Bugles12 ounces milk chocolate candy coating Preparation Cut a small hole in the corner of a plastic bag with peanut butter. Pipe the peanut butter into the Bugles. In a microwave-safe bowl, melt candy coating at 70% power for 1-1/2 minutes; stir. Heat 1 to 1-1/2 minutes longer or until melted; stir until smooth. Dip the filled end of Bugles halfway in coating....

Ingredients 8 baking apples (about 3-1/2 pounds), peeled and sliced1/2 to 1 cup chopped pecans3/4 cup raisins1/2 cup butter, melted1/3 cup sugar1/4 cup old-fashioned oats2 tablespoons lemon juice1/4 teaspoon ground cinnamon Preparation Combine all ingredients in a 1-1/2-qt. slow cooker. Cook on high heat for 3 hours, stirring occasionally. Serve warm with waffles, pancakes or yogurt.

Ingredients 4 cups cubed peeled sweet potatoes (about 2 large)2 medium sweet red peppers, sliced6 fresh thyme sprigs7 teaspoons olive oil, divided4 cups fresh broccoli florets1/2 cup crumbled feta cheese2 tablespoons sunflower kernels2 tablespoons cider vinegar1/2 teaspoon salt1/4 teaspoon pepper Preparation Preheat oven to 400°. Place the sweet potatoes, red peppers and thyme in a greased 15x10x1-in. baking pan. Drizzle with 3 teaspoons oil. Bake, uncovered, until potatoes are tender, 30-45 minutes, stirring once....

Ingredients 2 pounds Brussels sprouts, quartered2 tablespoons butter, melted3/4 teaspoon salt1/8 teaspoon pepperCREAM SAUCE:1 large onion, chopped3 tablespoons butter3 tablespoons all-purpose flour1 cup whole milk1 cup heavy whipping cream1/8 teaspoon white pepperDash ground nutmegTOPPING:1/2 cup shredded Gruyere cheese1/4 cup grated Parmesan cheese Preparation In a large bowl, combine the Brussels sprouts, butter, salt and pepper; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 25-30 minutes or until Brussels sprouts are tender, stirring occasionally....

Ingredients 1-1/2 teaspoons plus 1/2 cup butter, divided3/4 cup sweetened shredded coconut1-1/2 cups sugar3 tablespoons water1 tablespoon light corn syrup3/4 cup sliced almonds1/2 cup semisweet chocolate chips Preparation Line a 13x9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter. Spread coconut evenly into prepared pan; set aside. In a heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Add remaining butter; cook and stir until butter is melted....

Ingredients 3 celery ribs, diced2 medium onions, diced2 medium carrots, diced1/2 fennel bulb, diced2 tablespoons olive oil1/4 cup unsalted butter, cubed1/2 cup all-purpose flour1 carton (32 ounces) reduced-sodium chicken broth1 teaspoon dried thyme2 cups cubed fully cooked ham1 tablespoon chopped fresh tarragon1/4 teaspoon salt1/4 teaspoon pepperBUTTERMILK BISCUITS:2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon kosher salt1/2 teaspoon baking soda2/3 cup unsalted butter, cubed3/4 cup buttermilk Preparation Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat....

Ingredients 1 cup all-purpose flour3/4 teaspoon salt, divided1/2 cup plus 3 tablespoons cold butter, divided1/2 cup 4% small-curd cottage cheese3 large sweet onions, sliced (about 6 cups)4 ounces Canadian bacon, diced1/4 teaspoon pepper3 large eggs, lightly beaten1 cup shredded cheddar cheese Preparation Preheat oven to 350°. In a small bowl, mix flour and 1/4 teaspoon salt; cut in 1/2 cup butter until crumbly. Gradually add cottage cheese, tossing with a fork until dough holds together when pressed....

Ingredients 1/3 c. golden raisins 4 plum tomatoes 1/2 c. extra-virgin olive oil, plus more as needed 1 1/2 lb. baby eggplant, cut into ¾” pieces (see note in introduction) Kosher salt 1 medium sweet green pepper, such as Cubanelle, chopped 1 medium sweet red pepper, such as Carmen or red bell pepper, chopped 1 white onion, chopped 2 ribs celery, chopped 5 tbsp. white wine vinegar 2 tbsp. brown sugar...

Ingredients 3 large eggs1-1/2 cups sugar1 cup unsweetened applesauce1/3 cup canola oil2 teaspoons vanilla extract3 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda3 cups chopped peeled apples (about 3 medium)TOPPING:1/3 cup packed brown sugar3 tablespoons butter1 tablespoon fat-free milkDash salt1/4 cup chopped walnuts or pecans, toasted Preparation Preheat oven to 350°. Grease a 10-in. fluted tube pan; dust with flour, tapping out extra. In a large bowl, beat eggs, sugar, applesauce, oil and vanilla until well blended....

Ingredients 1 1/4 c. walnuts 1 small shallot 2 tbsp. sherry vinegar 2 tbsp. walnut oil 2 tbsp. extra-virgin olive oil kosher salt and freshly ground pepper 2 bunch celery 3/4 c. dried pitted Medjool dates 3 oz. dry pecorino cheese Preparation Step 1Preheat the oven to 350 degrees. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop....

Ingredients 16 slice Bread-and-butter pickles 4 4-inch potato buns 1 1/4 lb. ground beef chuck (30 percent fat) salt Freshly ground pepper 2 small onions 4 oz. sharp Cheddar cheese Umami dust Preparation Step 1Heat a cast-iron griddle until very hot. Layer the pickle slices on the bottom buns.Step 2Without overworking the meat, loosely form it into 4 balls and place them on the griddle. Cook the meatballs over moderately high heat for 30 seconds....

Ingredients 1/2 cup diced onion1 garlic clove, minced2 tablespoons vegetable oil2 cups shredded sharp cheddar cheese1/4 cup dry bread crumbs2 tablespoons minced fresh parsley1/4 teaspoon salt1/4 teaspoon pepper1/8 to 1/4 teaspoon dried oregano1/8 teaspoon hot pepper sauce4 large eggs, beaten1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces Preparation In a skillet, saute onion and garlic in oil until tender. Combine cheese, bread crumbs, parsley, salt, pepper, oregano and hot pepper sauce....

Ingredients 2 1/4 c. red wine 1 c. sugar 1 1-by-3-inch strip orange zest 2 lb. sweet cherries 1 c. mascarpone cheese 2 1/2 tbsp. honey Preparation Step 1In a medium stainless-steel saucepan, combine the wine, sugar, and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes....

Ingredients 1/2 cup butter, softened1 cup sugar1 egg1/2 cup all-purpose flour1-1/4 teaspoons ground cinnamon1/4 teaspoon salt1 cup finely chopped pecansConfectioners’ sugar Preparation In a large bowl, cream butter and sugar. Add egg; beat well. Combine the flour, cinnamon and salt; add to creamed mixture and beat until smooth. Stir in pecans. Spread into a greased 8-in. square baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean....

Ingredients 4 cups sour cream1/2 cup lemon juice4 teaspoons Worcestershire sauce4 teaspoons each celery salt, garlic salt and paprika1 teaspoon pepper24 boneless skinless chicken breast halves (3/4 to 1 inch thick)24 thin slices fully cooked ham4-1/2 cups dry bread crumbs1-1/2 cups butter melted, divided Preparation In a several large resealable plastic bags, combine the sour cream, lemon juice, Worcestershire sauce and seasonings; add chicken. Seal and turn to coat. Refrigerate overnight....