Ingredients 1 pork tenderloin (1 pound)1/8 teaspoon garlic powder5 to 6 medium whole fresh mushrooms1 package (10 ounces) frozen chopped spinach, thawed and well drained, divided1/2 cup corn-bread stuffing mix3 tablespoons grated Parmesan cheese, divided3 tablespoons butter, melted1 tablespoon sliced green onionBrowning sauce, optionalDash ground nutmeg Preparation Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap....

Ingredients 1-1/2 cups reduced-sodium beef broth2 cups chopped fresh strawberries, divided1/2 cup white wine vinegar1/4 cup packed brown sugar1/4 cup reduced-sodium soy sauce3 garlic cloves, minced2 pounds pork tenderloin, cut into 1/2-inch slices1 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepper2 tablespoons canola oil2 tablespoons cornstarch2 tablespoons cold water1/2 cup crumbled feta cheese1/2 cup chopped green onions Preparation In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil....

Ingredients 3 c. canned low-sodium chicken broth or homemade stock 1 1/2 lb. baking potatoes (about 3) 1/2 tsp. dried thyme 1/2 tsp. salt 1/2 tsp. fresh-ground black pepper 3 ribs celery 1/2 c. heavy cream 1 lb. store-bought or homemade pizza dough 6 oz. Gruyère cheese Preparation Step 1Heat the oven to 400°F. Put the broth, potatoes, thyme, salt, and pepper in a medium saucepan. Cover and bring to a boil....

Ingredients 1 medium onion, cut into wedges4 large red potatoes1 pound fresh baby carrots3 cups water3 garlic cloves, minced1 bay leaf2 tablespoons sugar2 tablespoons cider vinegar1/2 teaspoon pepper1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half 1 small head cabbage, cut into wedges Preparation Place the onion, potatoes and carrots in a 6-qt. electric pressure cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables....

Ingredients 2 tablespoons sugar3 cups cold water2 bottles (64 ounces each) cranberry-raspberry juice, chilled1 can (46 ounces) pineapple juice, chilled1 can (12 ounces) frozen pink lemonade concentrate, thawed1 liter ginger ale, chilledDecorative ice mold & lemon slices, optional Preparation In a punch bowl, dissolve sugar in water. Add juices and lemonade; mix well. Stir in ginger ale. If desired, top with a decorative ice mold and lemon slices. Serve immediately.

Ingredients 1 cup half-and-half cream1/2 cup fresh raspberries1/4 cup sugar2 tablespoons evaporated milk1 teaspoon vanilla extract4 cups coarsely crushed ice3/4 cup salt Preparation Using two 1-quart resealable plastic bags, place 1 bag inside the other. Place the first 5 ingredients inside the inner bag. Seal both bags, pressing out as much air as possible. Place the 2 bags in a gallon-size resealable plastic freezer bag. Add ice and salt. Seal bag, again pressing out as much air as possible....

Ingredients 1-1/3 cups packed brown sugar2/3 cup vegetable oil1 large egg, room temperature, beaten1 teaspoon vanilla extract1 cup buttermilk2-1/2 cups all-purpose flour3/4 teaspoon salt1/2 teaspoon ground cinnamon1 teaspoon baking soda1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts1/2 cup chopped nuts Preparation In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts....

Ingredients 1 package (17-1/4 ounces) frozen puff pastry, thawed1/2 cup ricotta cheese1/2 cup roasted sweet red peppers, drained and chopped3 tablespoons grated Romano or Parmesan cheese, divided1 tablespoon minced fresh parsley1 teaspoon dried oregano, crushed1/2 teaspoon pepper1 teaspoon 2% milk Preparation Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Cut each sheet into nine squares. Mix ricotta cheese, red peppers, 2 tablespoons Romano cheese, parsley, oregano and pepper....

Ingredients 6 cups spring mix salad greens1 medium ripe pear, sliced1-1/2 cups cooked chicken strips1/4 cup crumbled feta cheese1/4 cup dried cranberries1/4 cup chopped walnuts or pecansDRESSING:1/4 cup olive oil2 tablespoons orange juice2 tablespoons white wine vinegar1-1/2 teaspoons sugar1/2 teaspoon grated orange zest1/8 teaspoon saltDash pepper Preparation On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads....

Ingredients 6 reconstituted sun-dried tomato halves 2 cloves garlic 1 1/2 tbsp. balsamic vinegar 3/4 tsp. salt 1/2 tsp. fresh-ground black pepper c. plus 1 tablespoon olive oil 1 lb. turkey cutlets 6 oz. arugula (about 3 bunches) 1/2 lb. penne Preparation Step 1In a blender, combine the sun-dried tomatoes, garlic, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Blend until a paste forms. With the machine running, add the 1/3 cup oil in a thin stream....

Ingredients 3 cups all-purpose flour1 tablespoon baking powder2 teaspoons coarsely ground pepper1/4 teaspoon salt1/4 teaspoon cayenne pepper1/2 cup cold butter, cubed1-1/2 cups shredded Gouda cheese4 bacon strips, cooked and crumbled1 shallot, finely chopped1 large egg, room temperature1 cup buttermilk Preparation Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, bacon and shallot. In a small bowl, whisk egg and buttermilk until blended; reserve 1 tablespoon mixture for brushing scones....

Ingredients 1/4 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon seasoned salt1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme3/4 teaspoon minced fresh marjoram or 1/4 teaspoon dried thyme1/2 teaspoon pepper2 pounds beef sirloin tip steak, cubed2 bacon strips, diced3 tablespoons canola oil1 garlic clove, minced1 cup Burgundy wine or beef broth1 teaspoon beef bouillon granules1 pound sliced baby portobello mushroomsHot cooked noodles, optional Preparation In a large resealable plastic bag, combine the first six ingredients....

Ingredients 1 pound small red potatoes, halved2 cups fresh baby carrots1/2 pound sliced fresh mushrooms1 medium onion, cut into six wedges2 celery ribs, cut into 1-inch pieces1 boneless beef chuck roast (3 pounds)1 can (14-1/2 ounces) reduced-sodium beef broth1 can (10-1/2 ounces) mushroom gravy1 package (1-1/2 ounces) beef stew seasoning mix Preparation Place the potatoes, carrots, mushrooms, onion and celery in a 5-qt. slow cooker. Cut roast in half; place over vegetables....

Ingredients 6 large eggs1 cup cold water Preparation Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving....

Ingredients 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained1/2 cup beef broth1/2 cup ketchup3 tablespoons brown sugar2 tablespoons Worcestershire sauce4 teaspoons prepared mustard3 garlic cloves, minced1 tablespoon soy sauce2 teaspoons pepper1/4 teaspoon crushed red pepper flakes1 large onion, halved and sliced1 medium green pepper, halved and sliced1 celery rib, chopped1 boneless beef chuck roast (2 to 3 pounds) 3 tablespoons cornstarch1/4 cup cold water Preparation In a bowl, mix first 10 ingredients....

Ingredients 1 cup fresh or frozen raspberries, thawed3 cups fresh or frozen peaches, thawed3 tablespoons lemon juice1 cup peach nectar1 cup plain yogurt1/4 cup sugar, optional1 teaspoon almond extract Preparation Place raspberries in a blender; cover and process until blended. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; stir in the nectar, yogurt, sugar if desired and extract....

Ingredients 12 oz. turkey or pork Italian sausage 1 package sliced fresh mushrooms 1 jar pasta sauce 8 oz. mostaccioli pasta 4 tbsp. chopped fresh basil or Italian parsley 6 slice Sargento® Deli Style Sliced Provolone Cheese Preparation Step 1Cook sausage and mushrooms in large non-stick skillet over medium-high heat until sausage is no longer pink, stirring frequently; drain. Stir in pasta sauce; heat to a boil. Reduce heat; simmer 10 minutes, stirring occasionally....

Ingredients 1 pound ground turkey1 can (46 ounces) V8 juice1 jar (16 ounces) thick and chunky salsa1 can (14-1/2 ounces) chicken broth1 can (16 ounces) kidney beans, rinsed and drained1 package (10 ounces) frozen mixed vegetables4 cups shredded cabbage1 cup chopped onion1/2 cup cubed peeled potatoes1/3 cup medium pearl barley Preparation In a Dutch oven coated with cooking spray, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil....

Ingredients 6 large egg whites, room temperature1 teaspoon lemon juice1/4 teaspoon salt1/4 cup sugar1/2 cup plus 1 tablespoon sifted cake flour1 tablespoon grated lemon zest1 package (8 ounces) spreadable cream cheese1/2 teaspoon vanilla extract1 cup whipped topping, divided1 pint fresh raspberries, divided Preparation Spray a 15x10x1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy....

Ingredients 1/4 cup chopped celery1-1/2 teaspoons butter1 cup cooked long grain rice2 tablespoons minced fresh parsley1 tablespoon sliced green onion1 tablespoon minced fresh basil or 1 teaspoon dried basil2-1/4 teaspoons sunflower kernels or chopped almonds1/8 teaspoon saltDash pepper1 broiler/fryer chicken (3 pounds) Preparation In a small skillet, saute celery in butter until crisp-tender. In a large bowl, combine the celery, rice, parsley, green onion, basil, sunflower kernels, salt and pepper. Stuff chicken....