Ingredients 2/3 cup packed brown sugar2/3 cup V8 juice2/3 cup soy sauce1/2 cup olive oil4 garlic cloves, chopped2 tablespoons chili powder1/4 teaspoon ground cumin1 beef flank steak (about 1-1/2 pounds) Preparation In a bowl, combine the first seven ingredients. Pour half of the marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade....
Ingredients 1 package (8 ounces) cream cheese, softened1/2 cup mayonnaise1-1/2 teaspoons Dijon mustard1 can (6 ounces) small shrimp, rinsed and drained1 can (6 ounces) crabmeat, drained, flaked and cartilage removed2/3 cup shredded Monterey Jack cheese, divided1/2 cup chopped green onions1 round loaf (1 pound) sourdough breadAssorted fresh vegetables Preparation In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the shrimp, crab, 1/3 cup Monterey Jack cheese and onions....
Ingredients 1 package cake mix of your choice (regular size)1 cup butter, softened1 cup shortening12 cups confectioners’ sugar (about 3 pounds)1 tablespoon vanilla extract1/4 teaspoon salt3/4 to 1 cup milkBlue, yellow and green gel, paste or liquid food coloring Preparation Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. In a large bowl, cream the butter, shortening and sugar until light and fluffy....
Ingredients 1 package (9 ounces) devil’s food cake mix2 packages (3.9 ounces each) instant chocolate pudding mix1 carton (12 ounces) frozen whipped topping, thawed1 jar (12-1/4 ounces) caramel ice cream topping1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips Preparation Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare chocolate pudding according to package directions....
Ingredients 1/3 cup pecan halves2 tablespoons plus 1/4 cup sugar, divided1 medium grapefruit, peeled and cut into segments4 cups spring mix salad greens3/4 cup chopped cucumber2 green onions, sliced1/2 medium ripe avocado, peeled and cubed2 bacon strips, cooked and crumbled3 tablespoons reduced-fat honey mustard salad dressing1/4 teaspoon coarsely ground pepper Preparation In a small nonstick skillet over medium heat, cook and stir pecans and 2 tablespoons sugar for 2-4 minutes or until sugar is melted....
Ingredients 1 pound boneless skinless chicken breast halves, cut into 1/2-inch pieces1 medium onion, chopped2 teaspoons olive oil2 garlic cloves, minced2 cans (49-1/2 ounces each) chicken broth2 cups frozen sliced okra, thawed3 celery ribs, sliced1-1/2 cups cut fresh green beans3 medium carrots, sliced1 can (8-3/4 ounces) whole kernel corn, drained2 tablespoons dried parsley flakes2 teaspoons Italian seasoning2 bay leaves1/2 teaspoon salt1/2 teaspoon pepper3-1/2 cups uncooked egg noodles Preparation In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink....
Ingredients 6 medium carrots, shredded1 small bunch broccoli (about 12 ounces), chopped1 cup raisins1 small onion, chopped1 garlic clove, minced2/3 to 1 cup mayonnaise1/2 cup sugar1 teaspoon ground mustard1/2 pound sliced bacon, cooked and crumbled Preparation In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.
Ingredients 1-1/2 cups Buttermilk Biscuit Mix1/3 cup hot water1 can (8 ounces) pizza sauce1-1/2 cups shredded part-skim mozzarella cheese Preparation In a bowl, combine biscuit mix and water; mix well. Press into a greased 12-in. pizza pan. Spread with pizza sauce; sprinkle with cheese. Bake at 450° for 12-15 minutes or until golden brown.
Ingredients 1 cup butter, softened1/2 cup confectioners’ sugar1 tablespoon water1 teaspoon vanilla extract2 cups all-purpose flour1 cup quick-cooking oats1/2 teaspoon salt36 maraschino cherries, well drainedCOATING:2 cups confectioners’ sugar1/4 to 1/3 cup whole milk4 cups sweetened shredded coconut, finely chopped Preparation Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in water and vanilla. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture....
Ingredients 1/2 pound bulk pork sausage5 cups water1/2 pound cubed cooked chicken1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 medium carrots, shredded1 medium onion, chopped1/4 cup dry vermouth or chicken broth5 teaspoons chicken bouillon granules4 garlic cloves, minced1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1/4 teaspoon fennel seed, crushed1 teaspoon dried lavender flowers, optional1/2 pound bacon strips, cooked and crumbledAdditional fresh thyme, optional...
Ingredients 2 tablespoons butter2 tablespoons all-purpose flour1 cup 2% milk1 tablespoon grated Parmesan cheese1 teaspoon lemon juice3/4 teaspoon seasoned salt1/2 teaspoon Dijon mustard2 cups cubed rotisserie chicken4 slices deli ham, chopped1/2 cup shredded Swiss cheese1 package (17.30 ounces) frozen puff pastry, thawed Preparation Preheat oven to 400°. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes....
Ingredients c. all-purpose flour 1 large egg Coarse salt and ground pepper 4 c. crisp rice cereal 2 tbsp. olive oil 1 1/2 lb. chicken tenders (tenderloins) 1/2 c. reduced-fat sour cream 2 tbsp. Dijon mustard 1 tbsp. honey 4 medium carrots 1 cucumber Preparation Step 1Preheat oven to 475 degrees. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form....
Ingredients 2 cups sliced mushrooms1/4 cup butter, cubed1/4 cup all-purpose flour2 cups chicken broth1/4 cup half-and-half cream1 tablespoon minced fresh parsley1 teaspoon salt1/8 to 1/4 teaspoon ground nutmeg1/4 teaspoon pepper3 tablespoons white wine or chicken broth, optional3 cups cubed cooked chicken8 ounces spaghetti, cooked and drained3/4 cup shredded Parmesan cheese Preparation In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil....
Ingredients 1 broiler/fryer chicken (3-1/2 to 4 pounds)3/4 to 1 cup water1 tablespoon chicken bouillon granules3/4 teaspoon dried thyme1/2 teaspoon dried marjoram1/4 teaspoon lemon-pepper seasoning1 pound red potatoes, halved2 medium onions, cut into 1/2-inch pieces1-1/2 to 2 cups fresh baby carrots Preparation Preheat oven to 350°. Place chicken in a greased roasting pan. Combine water, bouillon, thyme, marjoram, and lemon-pepper; pour over chicken. Arrange potatoes, onions and carrots around chicken....
Ingredients 2 cups semisweet chocolate chips1/4 cup whole milk3 large egg yolks, lightly beaten2 teaspoons sugar2 cups heavy whipping cream, whipped1 prepared angel food cake (8 to 10 ounces) Preparation In a large saucepan, melt chocolate chips over low heat; stir until smooth. In a small bowl, combine the milk, egg yolks and sugar; gradually add to chocolate, stirring constantly. Cook and stir for 2-3 minutes. Remove from the heat; cool to room temperature....
Ingredients 1 lb. broccoli 8 skinless, boneless chicken breasts 1 can Campbell’s® Condensed Cream of Mushroom Soup c. milk 1/4 tsp. ground black pepper 8 c. cooked rice Preparation Step 1PLACE broccoli and chicken in 3-quart shallow baking dish. Mix soup, milk and pepper and pour over all.Step 2BAKE at 400 degrees F. for 30 minutes or until done. Stir sauce before serving. Serve with rice.Step 3TIP: Substitute 1 bag (16 ounce) frozen broccoli cuts, thawed and drained for fresh....
Ingredients 2 pounds fresh beef brisket1 cup chopped onion3 bacon strips, diced1 can (8 ounces) tomato sauce3/4 teaspoon pepper1/4 teaspoon salt1 can (16 ounces) refried beans1/2 cup salsa1 can (4 ounces) chopped green chiles1-1/2 cups shredded Monterey Jack cheese10 flour tortillas (10 inches), warmed Preparation Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine tomato sauce, pepper and salt; pour over meat. Cook, covered, on low until meat is tender, 4-1/2 to 5 hours....
Ingredients 1-1/2 cups cubed cooked chicken breast1-1/2 cups fresh broccoli florets1/4 cup chopped red onion2 tablespoons salted sunflower kernels2 tablespoons golden raisins2 bacon strips, cooked and crumbled1/3 cup mayonnaise1 tablespoon sugar1 tablespoon red wine vinegar Preparation In a bowl, combine the first six ingredients. Combine the mayonnaise, sugar and vinegar; add to chicken mixture and toss to coat. Refrigerate until serving.
Ingredients 2 unpeeled medium red potatoes1 tablespoon butter1 teaspoon Worcestershire sauce1/2 teaspoon salt, optional1/8 teaspoon pepper Preparation Cut potatoes into 1/4-in. slices; place in a microwave-safe bowl. Combine remaining ingredients; pour over potatoes. Cover and cook on high for 30-60 seconds or until butter melts. Place potatoes in a single layer on a greased baking sheet. Broil for 5-6 minutes on each side or until browned.
Ingredients 1/2 cup mango chutney3 tablespoons olive oil2 tablespoons red wine vinegar2 teaspoons curry powder1/2 teaspoon salt1/2 teaspoon garam masala8 cups cooked brown rice, cooled3 medium carrots, shredded3/4 cup dried cranberries1 small sweet red pepper, chopped3 green onions, sliced3 cups fresh baby spinach, chopped if desired1 medium apple, chopped1 cup salted cashews Preparation In a large bowl, whisk the first six ingredients. Add the rice, carrots, cranberries, red pepper and green onions; toss to coat....
