Ingredients 2 tablespoons brown sugar1 tablespoon cornstarch1/4 teaspoon salt3/4 cup pineapple tidbits with juice1 can (16 ounces) sliced beets, drained1 tablespoon butter1 tablespoon lemon juice Preparation In a saucepan, combine the brown sugar, cornstarch and salt; add pineapple and bring to a boil, stirring constantly until thick, about 2 minutes. Add the beets, butter and lemon juice; cook over medium heat for 5 minutes, stirring occasionally.

Ingredients 2 eggs2 tablespoons milk1 tablespoon butter1/4 cup pizza sauce10 slices pepperoni1/4 cup shredded part-skim mozzarella cheese1 tablespoon shredded Parmesan cheese Preparation In a bowl, beat eggs and milk. In a skillet over medium heat, melt butter. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat. Spread pizza sauce over half of the eggs; top with pepperoni and mozzarella cheese....

Ingredients 1 can (8 ounces) unsweetened pineapple chunks1 tablespoon cornstarch2 tablespoons cold water1 tablespoon reduced-sodium soy sauce2 tablespoons reduced-sugar apricot preserves1 pound pork tenderloin, thinly sliced3 teaspoons canola oil, divided1 medium onion, halved and sliced1 small green pepper, cut into 1-inch pieces1 small sweet red pepper, cut into 1-inch pieces2 cups hot cooked riceChopped unsalted peanuts, optional Preparation Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth....

Ingredients 1 pound potatoes (about 2 medium), peeled and finely chopped1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10-1/2 ounces) condensed cream of celery soup, undiluted1 package (10 ounces) frozen corn, thawed1-1/2 cups frozen lima beans, thawed1-1/2 cups vegetable or chicken broth1 large onion, finely chopped1 celery rib, finely chopped1 medium carrot, finely chopped1/2 cup white wine or additional vegetable broth4 garlic cloves, minced1 bay leaf1 teaspoon lemon-pepper seasoning1 teaspoon dried parsley flakes1 teaspoon dried rosemary, crushed1/2 teaspoon salt1 pound cod fillets, cut into 1-inch pieces1 can (12 ounces) fat-free evaporated milk...

Ingredients 1 cup vegetable broth1 cup water1 cup quinoa, rinsed1 medium sweet orange pepper, chopped1 small red onion, chopped1 garlic clove, minced1 can (15 ounces) black beans, rinsed and drained1 cup frozen corn, thawed2 cups cherry tomatoes, halved1/4 cup olive oil2 tablespoons lime juice1 teaspoon balsamic vinegar1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon chili powder1 medium ripe avocado, peeled and cubed2 tablespoons minced fresh cilantro Preparation In a small saucepan, bring broth and water to a boil....

Ingredients 2 cups chocolate wafer crumbs1/3 cup butter, melted3 tablespoons sugarRASPBERRY SAUCE:2-1/2 cups fresh or frozen unsweetened raspberries, thawed2/3 cup sugar2 tablespoons cornstarch2 teaspoons lemon juiceFILLING/TOPPING:3 packages (8 ounces each) cream cheese, softened1/2 cup sugar2 tablespoons all-purpose flour1 teaspoon vanilla extract2 large egg whites, room temperature1 cup heavy whipping cream2 to 3 tablespoons orange juice1-1/2 cups fresh or frozen unsweetened raspberries, thawed Preparation Combine the first three ingredients; press into bottom and 1-1/2 in....

Ingredients 1/4 cup plus 1-1/2 teaspoons fresh lemon juice3-3/4 cups fresh or frozen unsweetened raspberries2-1/4 cups confectioners’ sugar Preparation Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer container; freeze until firm.

Ingredients 2/3 cup heavy whipping cream1 cup 2% milk4 ounces dark chocolate candy bar, chopped3 tablespoons sugarVanilla rum, optionalSweetened heavy whipping cream, whipped Preparation In a small saucepan, heat heavy whipping cream, milk, chocolate and sugar over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add rum. Pour into 2 mugs; top with sweetened whipped cream.

Ingredients 1/4 c. plus 3 tablespoons cooking oil 1 1/2 lb. baking potatoes (about 3) 1 1/4 tsp. salt 1 onion 1 lb. skinless salmon fillets 1 tsp. fresh-ground black pepper 1 1/2 c. water 1/4 c. heavy cream 4 scallions 3 tbsp. Chopped fresh dill 1 tsp. Dijon mustard 1 tbsp. red- or white-wine vinegar 1/2 lb. mixed salad greens (about 4 quarts) 1 lemon Preparation Step 1Brush the bottom of a large deep frying pan with 1 tablespoon of the oil....

Ingredients 1-1/2 cups pearl onions, trimmed1/4 cup butter, cubed1/4 cup water1 tablespoon sugar1 teaspoon salt1/4 teaspoon dried thyme1/4 teaspoon dried chervil1/4 teaspoon pepper2 packages (16 ounces each) frozen peas, thawed2 cups shredded lettuce Preparation In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. In the same saucepan, melt butter over medium heat....

Ingredients 2 boneless pork loin chops (4 ounces each)1/4 teaspoon olive oil1 medium onion, chopped1/2 cup chopped sweet red pepper1 cup shredded cabbage1 small tomato, chopped1/3 cup reduced-sodium chicken broth1/8 to 1/4 teaspoon pepper1/8 teaspoon salt1/8 teaspoon paprika Preparation In a large nonstick skillet coated with cooking spray, brown pork chops. Remove and keep warm. In the same skillet, add the oil, onion and red pepper. Cook for 3-5 minutes or until vegetables are tender....

Ingredients 2-1/2 cups cubed cooked potatoes2 cups frozen peas, thawed1 cup mayonnaise1 can (14-3/4 ounces) salmon, drained, bones and skin removed5 ounces Velveeta, cubed1 cup finely crushed cornflakes1 tablespoon butter, melted Preparation Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese. Bake, uncovered, at 350° for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown....

Ingredients 1 tablespoon olive oil4 to 8 thin slices prosciutto, julienned1/2 cup sliced fresh shiitake mushrooms2 cups frozen peas, thawed1 small onion, chopped Preparation In a large cast-iron or other heavy skillet, heat oil over medium heat. Add prosciutto; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, peas and onion in drippings until tender, 5-7 minutes. Sprinkle with prosciutto.

Ingredients 1 cup quinoa, rinsed1 can (14-1/2 ounces) vegetable broth1/4 cup water2 medium zucchini, halved lengthwise and sliced1 medium yellow summer squash, halved lengthwise and sliced1 cup chopped leeks (white portion only)1 tablespoon olive oil2 garlic cloves, minced1 large tomato, chopped1 tablespoon minced fresh cilantro1/2 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon ground cumin1/2 teaspoon chili powder1/4 teaspoon pepper1/8 teaspoon crushed red pepper flakes2 cups fresh baby spinach, chopped Preparation In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally....

Ingredients 3 large sweet red peppers, chopped3 celery ribs, chopped2 medium onions, chopped4 cans (16 ounces each) kidney beans, rinsed and drained4 cups chicken broth2 bay leaves1/2 to 1 teaspoon salt1/2 to 1 teaspoon Cajun seasoning1/2 teaspoon pepper1/4 to 1/2 teaspoon hot pepper sauce Preparation In a 5-qt. slow cooker, combine the peppers, celery, onions and beans. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender....

Ingredients 6 ounces cooked corned beef brisket, chopped (about 1 cup)1-1/2 cups shredded Swiss cheese3/4 cup sauerkraut, rinsed and well drained1 small onion, chopped3 tablespoons Thousand Island salad dressing1 tablespoon Dijon mustard1/2 teaspoon dill weed2 packages (8 ounces each) refrigerated crescent rolls1 large egg white, lightly beaten1 tablespoon sesame seeds Preparation In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations....

Ingredients 6 cups chopped fresh or frozen rhubarb1-1/2 cups sugar5 tablespoons quick-cooking tapioca1 can (11 ounces) mandarin oranges, drained1 cup packed brown sugar1 cup quick-cooking oats1/2 cup all-purpose flour1/2 teaspoon salt1/2 cup cold butter, cubedIce cream, optional Preparation In a large bowl, toss the rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13x9-in. baking pan. Top with the oranges. In a large bowl, combine the brown sugar, oats, flour and salt....

Ingredients c. mayonnaise c. sour cream 3 tbsp. drained bottled horseradish 1 tsp. red- or white-wine vinegar 1/4 tsp. fresh-ground black pepper 3/4 tsp. salt 1 large head escarole (about 1 1/2 pounds) 1/4 lb. mushrooms 1 small red onion 1/2 lb. sliced roast beef Preparation Step 1In a medium glass or stainless-steel bowl, whisk together the mayonnaise, sour cream, horseradish, vinegar, pepper and 1/2 teaspoon of the salt until smooth....

Ingredients 1 head of cauliflower 1/4 c. vegetable oil 1 1/2 tbsp. minced fresh ginger 1 1/2 tsp. ground coriander kosher salt 3 tbsp. tahini (sesame paste) 3 tbsp. fresh lemon juice 3 tbsp. Chopped cilantro sesame seeds Pita bread or chips Preparation Step 1Preheat the oven to 450 degrees F. In a large bowl, toss the cauliflower with the oil, ginger, and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots....

Ingredients 2 Bosc pears c. sugar 1 1/2 tbsp. sugar 1 tbsp. all-purpose flour 3/4 c. fresh or frozen cranberries 1 pinch ground cloves 1 pinch cinnamon 1 pinch salt 1 package cold all-butter puff pastry 1 egg Whipped cream or vanilla ice cream Preparation Step 1In a medium bowl, toss diced pears with 1/3 cup sugar, 1 tablespoon flour, cranberries, ground cloves, cinnamon, and salt.Step 2On a lightly floured work surface, roll out the puff pastry to a 14 1/2-inch square, about 1/8-inch thick....