Ingredients 3 large russet potatoes (about 1 1/2 pounds) 1/4 cup extra-virgin olive oil 2 garlic cloves, peeled and smashed 1 small sprig rosemary Coarse salt and freshly ground pepper Preparation Peel potatoes and quarter lengthwise; cut crosswise into 1/2-inch slices. Add potatoes to a medium saucepan; cover with water by 1 inch. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, about 12 minutes....
Ingredients 1 red onion, chopped 4 cloves garlic, chopped 1 T chili powder 1 T ground cumin 2 teaspoons unsweetened cocoa powder 1/4 teaspoon ground cinnamon salt and pepper to taste 1 can 28 ounces diced tomatoes, undrained 1 can 15 ounces black beans, rinsed 1 can 15 ounces kidney beans, rinsed 1 can 15 ounces niblet corn, drained 1 can 8-12 ounces tomato sauce 1 medium sweet potato, peeled and cut into 1/2 inch pieces...
Ingredients 2 tablespoons sugar $ Click to see savings 1 teaspoon freshly ground black pepper 2 garlic cloves $ Click to see savings 1 shallot, halved 1 (4-inch) piece fresh lemongrass, halved 1 (1-inch) piece peeled ginger, halved 1 tablespoon lower-sodium soy sauce 2 1/2 tablespoons fish sauce, divided 1 tablespoon canola oil 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1/4-inch slices 1/3 cup grated carrot $ Click to see savings...
Ingredients 1 box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix 2/3 cup Crisco® Pure Canola Oil 1/4 cup water 4 eggs 1 package (8 oz) cream cheese, softened 1 cup seedless red raspberry jam 1/4 cup sour cream 1 teaspoon vanilla 1 jar (11.75 oz) hot fudge ice cream topping 1/2 cup fresh red raspberries Fresh mint sprigs 1 quart vanilla ice cream, if desired Preparation Heat oven to 350°F....
Ingredients 1 medium carrot, peeled and julienned 1 can artichoke hearts, drained and chopped 1 can garbanzo beans, drained 1 cup baby spinach leaves, cut into thin slices 1 stalk celery, diced ¼ teaspoon lemon zest ½ pound farfalle pasta ¼ cup lemon juice ⅔ cup grapeseed oil (or olive oil) ¼ teaspoon salt ¼ teaspoon freshly cracked black pepper ¼ teaspoon sugar ½ cup feta cheese, crumbled Preparation Boil pasta in a pot of boiling water for 11 minutes....
Ingredients 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk 1/2 cup Jif® Chocolate Flavored Hazelnut Spread 1/4 cup Pillsbury BEST® All Purpose Flour 1 egg 2 cups vanilla ice cream 1/2 cup red tart cherry preserves 1/2 cup chopped pecans, toasted Preparation Heat oven to 325°F. Spray 4 (5 to 6-inch) shallow ramekins with Crisco® Original No-Stick Cooking Spray. In medium bowl, beat sweetened condensed milk, chocolate hazelnut spread, flour and egg with electric mixer on medium speed until well blended....
Ingredients 4 cups coarsely chopped cabbage 1/2 cup shredded carrot 1/4 cup sliced green onion 2 tablespoons water 1/2 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 1 tablespoon butter, melted 1 teaspoon Dijon mustard 1/4 cup chopped pecans, toasted Preparation In a large saucepan, combine the cabbage, carrots, green onions, water, salt and pepper. Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender. Combine butter and mustard; pour over cabbage mixture....
Ingredients 1 cup 50/50 Flour 1/4 cup Splenda for Baking 4 tsp. baking powder 1/2 tsp. salt 1 cup wheat germ 1 tbsp. flaxseed meal 2 tsp. cinnamon 1 cup Slender Vanilla Soymilk 5 tbsp. Extra Virgin Olive Oil 1 egg 1 cup fresh blueberries Preparation Sift together flour, splenda, baking powder, salt, wheat germ, flaxseed meal, cinnamon, and salt. Then add the soymilk, extra virgin olive oil, and egg and mix well....
Ingredients 2 tbls butter 2 eggs 3/4 c. sugar 3/4 c. honey 1/2 c. veg oil 1 c. cooked pumpkin or sweet potato 1/4 c. water 1 3/4 c. whole wheat flour 2 tbsp wheat germ 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1/2 tsp nutmeg, cinnamon, allspice 1/4 tsp cloves Preparation
Ingredients Water to cook rice in 2 cups wild rice 2 teaspoons salt, plus more to taste 1 bay leaf 12 sprigs thyme 4 teaspoons grapeseed or canola oil 2 pounds chanterelle or portobello mushrooms, wiped clean and chopped Vinaigrette: 1/2 cup olive oil 6 tablespoons balsamic vinegar 4 large shallots, thinly sliced (can substitute green onions) 2 teaspoons fennel seeds, toasted and cracked 2 teaspoons cumin seeds, toasted and cracked...
Ingredients 4 pounds butternut, kabocha, or hubbard squash, peeled, seeded, and chopped into 1-inch pieces Coarse salt and freshly ground black pepper 1/2 cup (1 stick) unsalted butter Preparation Boil: Bring a large pot of water to a boil, then add 1 tablespoon salt and the squash. Return to a boil, then simmer until very soft, about 10 to 15 minutes. Drain well. Dry: Return squash to pot and cook over low heat, stirring, to dry squash, 1 to 2 minutes....
Ingredients 6 large eggs 3/4 cup milk 3/4 cup water salt and freshly ground black pepper to taste pinch nutmeg 1 1/2 cups flour vegetable oil spray Preparation Set an oven rack in the middle position. Preheat the oven to 450 F. Place the eggs in a bowl and beat until well blended. Whisk in the milk, water, salt, pepper and nutmeg. Whisk in the flour until just combined. Thoroughly grease a non-stick, 12-slot muffin pan with vegetable oil spray....
Ingredients 1 pound zucchini squash 2 tablespoons unsalted butter 1 clove garlic 2 tablespoons fresh chopped basil 1/2 cup grated parmesan cheese Preparation
Ingredients 2 cups finely grated zucchini (about 2 zucchini) 1 cup granulated sugar 1 cup packed dark-brown sugar 1 cup vegetable oil 3 large eggs 3 cups all-purpose flour 1 teaspoon kosher salt 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 tablespoon cinnamon 1 cup chopped walnuts 1/4 teaspoon almond extract Preparation Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper....
Ingredients BEEFBALLS: 1 lb. double-chopped beef chuck (meat should be finely ground) 1/2 cup fine bread crumbs 1 tbsp. fresh parsley, minced 1 tbsp. onion, minced (reserve 1 tablespoon onion from 1 large onion in “soup” recipe) 1 tsp. mustard spread 1 tsp. catsup 1/4 tsp. black pepper, dash of salt 1 egg beaten, or 1/4 cup egg substitute SOUP: remainder of large onion used to prepare"beefballs", chopped 2 large garlic cloves, minced...
Ingredients 1 12.3-oz package Mori-Nu tofu 2 Tablespoons Dijon mustard 2 teaspoons distilled white vinegar lemon juice, to taste agave nectar, to taste Preparation In a blender or small food processor, blend tofu with Dijon and vinegar until smooth and creamy. Add a few drops of lemon juice and a few drops of agave nectar and blend again. Taste and add more lemon, agave, or Dijon as needed or desired. Chill until you’re ready to use....
Ingredients 2 large onions, thinly sliced 1/2 cup olive oil 2 cloves garlic, minced 2 large red peppers, cut into 1-by-1/4-inch strips 1 pound carrots, peeled and cut into 1/2-inch cubes 4 cups diced potatoes, cut into 1/4-inch cubes 8 cups rich chicken broth 2 pounds green beans, cut into 1-inch pieces 3 small zucchini, cut lengthwise into quarters and sliced 1/4-inch thick 1/2 pound vermicelli Salt and pepper 1/2 cup chopped parsley...
Ingredients Miso paste Potatoes, cubed Apples, cubed Peas or peapods Carrots Other vegetables Water Sour cream Preparation Combine miso, potatoes and vegetables with a little bit of water in a frying pan. Cook until the vegetables are cooked and the potatoes are soft. Top with low-fat sour cream (optional) or another topping such as apple sauce.
Ingredients Chicken Stock Ingredients 1 tbsp olive oil 1 onion, diced 1 chicken carcass with liberal meat left on the bone 2 large carrots, chopped 2 large leeks, washed and chopped 2 large celery stalks, include the leafy tops, chopped 1 package (small) of mushrooms, finely diced 2 sprigs parsley 2 sprigs thyme 2 cloves garlic, crushed 2 bay leaves 1 tsp sea salt 1 tbsp allspice Black Beans Ingredients...
Ingredients 1 1/2 cups milk 1/2 cup butter or margarine 1 cup sugar 3 tablespoons cornstarch 1/4 cup water 1/2 cup bourbon Preparation Cook first 3 ingredients in a heavy saucepan over low heat, stirring often, until butter melts and sugar dissolves. Combine cornstarch and 1/4 cup water, stirring until smooth. Add to butter mixture; stir in bourbon. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute....
