Ingredients 1 cup water2 tablespoons cider vinegar1 tablespoon soy sauce4 pounds pork baby back ribs, cut into serving-sized portions2 tablespoons mesquite seasoning3/4 cup barbecue sauce, divided Preparation Combine water, vinegar and soy sauce in a 6-qt. electric pressure cooker. Rub ribs with mesquite seasoning; add to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure naturally release for 10 minutes, then quick-release any remaining pressure....

Ingredients 3/4 cup chopped pecans1/2 cup butter, melted, divided1/3 cup maple syrup2 tubes (6 ounces each) refrigerated flaky buttermilk biscuits1/2 cup sugar1 teaspoon ground cinnamon1 package (8 ounces) cream cheese Preparation Sprinkle pecans into a greased 10-in. fluted tube pan. In a small bowl, combine 2 tablespoons butter and maple syrup; pour over pecans. Set aside. Separate biscuits; split each in half horizontally. Place remaining butter in a shallow bowl. In another shallow bowl, combine sugar and cinnamon....

Ingredients 1 cup butter, softened2/3 cup sugar1/2 teaspoon almond extract2 cups all-purpose flour1/2 cup seedless raspberry jamGLAZE:1/3 cup confectioners’ sugar1/2 teaspoon almond extract1 teaspoon water Preparation In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour. Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam....

Ingredients 2 tablespoons seedless red raspberry preserves4 slices sourdough bread2 tablespoons chopped pecans1 to 2 tablespoons sliced green onion4 slices Muenster or baby Swiss cheese3 tablespoons butter, softened Preparation Spread preserves over bread slices; top with the pecans, onion and cheese. Top with remaining bread; butter outsides of bread. Toast on a hot griddle for 3-4 minutes on each side or until golden brown.

Ingredients 1 cup sugar1/3 cup cornstarch3 cups chopped fresh or frozen rhubarb1 cup fresh or frozen raspberries, mashed2 teaspoons lemon juiceBATTER:3/4 cup butter-flavored shortening1-1/2 cups sugar3 large eggs3 cups all-purpose flour1-1/2 teaspoons baking powder3/4 teaspoon baking soda1-1/2 cups sour creamTOPPING:1/2 cup all-purpose flour1/2 cup sugar1/2 cup quick-cooking oats1/2 teaspoon ground cinnamon1/4 cup cold butter, cubed1/2 cup sweetened shredded coconut1/2 cup chopped walnuts Preparation In a large saucepan, combine sugar and cornstarch; stir in rhubarb and raspberries....

Ingredients 2 cups diced peeled fresh tomatoes1 cup unsweetened raspberries, mashed3 tablespoons chopped green chilies2 tablespoons brown sugar2 tablespoons finely chopped onion2 tablespoons grated carrot2 tablespoons water1 tablespoon lemon juice1 tablespoon minced jalapeno pepper1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon chili powderTortilla chips Preparation In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 2 hours. Serve with chips.

Ingredients 2 teaspoons minced garlic2 tablespoons butter1-1/2 teaspoons olive oil1 can (15 ounces) tomato sauce1 can (6-1/2 ounces) chopped clams, drained1 tablespoon dried parsley flakes1 tablespoon dried basil1/8 teaspoon pepperHot cooked linguine Preparation In a large saucepan, saute garlic in butter and oil for 30 seconds. Stir in the tomato sauce, clams, parsley, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Serve with linguine....

Ingredients 4 cups chopped fresh or frozen rhubarb, thawed and drained1-1/4 cups all-purpose flour, divided1/4 cup sugar1/2 cup strawberry jam1-1/2 cups granola without raisins1/2 cup packed brown sugar1/2 cup chopped pecans1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 cup cold butterIce cream, optional Preparation In a large bowl, combine the rhubarb, 1/4 cup flour and sugar; stir in jam and set aside. In another large bowl, combine the granola, brown sugar, pecans, cinnamon, ginger and remaining flour....

Ingredients 1 package (16 ounces) pound cake mix1/2 cup butter, melted5 eggs2 cups confectioners’ sugar, divided2 packages (one 8 ounces, one 3 ounces) cream cheese, softened1/2 teaspoon vanilla extract1 cup chopped walnuts Preparation In a large bowl, combine the cake mix, butter and 3 eggs; beat until smooth. Spread into a greased 13x9-in. baking pan. Set aside 2 tablespoons confectioners’ sugar for topping. In a large bowl, beat the cream cheese, vanilla and remaining confectioners’ sugar until smooth....

Ingredients 1 1/2 c. jasmine rice 1 1/4 lb. wild cod 3 tbsp. extra-virgin olive oil, divided kosher salt Freshly ground black pepper 2 tsp. grated ginger 1 clove garlic, minced 1/2 Small jalapeño, minced (optional) Juice of 1 lime 1 1/2 tbsp. soy sauce 1 tsp. sesame oil 1 tsp. honey 1/3 c. freshly chopped cilantro 4 plums, diced Lime wedges, for serving Preparation Step 1 Preheat oven to 450° and line rimmed baking sheet with aluminum foil....

Ingredients 1 c. all-purpose flour 1/2 c. chopped walnuts 1 tbsp. finely chopped fresh rosemary 1/2 tsp. salt pinch cayenne pepper pinch Freshly ground black pepper 1 stick butter 1 1/2 c. freshly grated Parmesan cheese (6 ounces) Preparation Step 1In a large bowl, stir together the flour, walnuts, rosemary, salt, and peppers.Step 2With a mixer on medium-high speed, cream butter in a medium bowl until light and fluffy, about 3 minutes....

Ingredients 1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)2 tablespoons canola oil4 medium carrots, halved lengthwise and cut into 2-inch pieces3 medium potatoes, peeled and cut into chunks2 small onions, sliced1/2 cup water6 to 8 tablespoons horseradish sauce1/4 cup red wine vinegar1/4 cup Worcestershire sauce2 garlic cloves, minced1-1/2 to 2 teaspoons celery salt3 tablespoons cornstarch1/3 cup cold water Preparation In a large skillet, brown roast on all sides in oil over medium-high heat; drain....

Ingredients 1 cup water1/2 cup butter, cubed1/2 cup all-purpose flour1/2 cup rye flour2 teaspoons dried parsley flakes1/2 teaspoon garlic powder1/4 teaspoon salt4 large eggs, room temperatureCaraway seedsCORNED BEEF FILLING:2 packages (8 ounces each) cream cheese, softened2 packages (2 ounces each) thinly sliced deli corned beef, chopped1/2 cup mayonnaise1/4 cup sour cream2 tablespoons minced chives2 tablespoons diced onion1 teaspoon spicy brown or horseradish mustard1/8 teaspoon garlic powder10 small pimiento-stuffed olives, chopped...

Ingredients 2 medium ripe pears, diced1/2 cup thinly sliced celery1/2 cup halved seedless red grapes2 tablespoons finely chopped walnuts2 tablespoons lemon yogurt2 tablespoons mayonnaise1/8 teaspoon poppy seeds20 miniature pita pocket halvesLettuce leaves Preparation In a large bowl, combine pears, celery, grapes and walnuts. In another bowl, whisk yogurt, mayonnaise and poppy seeds. Add to pear mixture; toss to coat. Refrigerate 1 hour or overnight. Line pita halves with lettuce; fill each with 2 tablespoons pear mixture....

Ingredients 1 package (16 ounces) angel food cake mixConfectioners’ sugar1 carton (16 ounces) frozen whipped topping, thawed1-1/2 teaspoons peppermint extract1 cup hot fudge ice cream topping1/2 cup crushed peppermint candies, dividedFresh mint leaves, optional Preparation Line 2 greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly. Bake at 350° for 12-15 minutes or until tops spring back when lightly touched....

Ingredients 24 large fresh mushrooms1 medium onion, chopped2/3 cup chopped pepperoni2 tablespoons butter1 garlic clove, minced1/4 cup seasoned bread crumbs2 tablespoons grated Parmesan cheese1 teaspoon Italian seasoning1/8 teaspoon salt1/4 cup shredded part-skim mozzarella cheese Preparation Remove stems from mushrooms and finely chop stems; set caps aside. In a large skillet, saute the onion, pepperoni and mushroom stems in butter until tender. Add garlic; cook 1 minute longer. Stir in the bread crumbs, Parmesan cheese, Italian seasoning and salt; remove from the heat and cool slightly....

Ingredients 2/3 cup white wine vinegar1/2 cup vegetable oil2 tablespoons water1 teaspoon saltDash pepperDash hot pepper sauce1 pound small whole fresh mushrooms1 medium onion, thinly sliced2 to 4 garlic cloves, thinly sliced Preparation In a large glass jar with a tight-fitting lid, combine the first 6 ingredients. Add the mushrooms, onion and garlic. Cover and shake gently to coat. Refrigerate for 8 hours or overnight. Drain before serving.

Ingredients 1 cup butter, softened1 cup sugar1 cup packed brown sugar2 large eggs, room temperature1 teaspoon vanilla extract4 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 can (8 ounces) unsweetened crushed pineapple, drained1 cup chopped walnuts1/4 cup chopped maraschino cherries Preparation In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla....

Ingredients 1 cup all-purpose flour2 teaspoons salt1 teaspoon coarsely ground pepper20 chicken leg quarters, skin removed1/3 cup vegetable oil2 cups orange juice1-1/2 cups pineapple juice1/4 teaspoon ground ginger1 can (20 ounces) pineapple chunks, drained2 cans (11 ounces each) mandarin oranges, drained1 cup sliced almonds, toastedHot cooked rice Preparation In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat....

Ingredients 4 bone-in pork loin chops (7 ounces each)1/4 cup seedless blackberry spreadable fruit3 tablespoons ketchup1/4 teaspoon minced garlic1/4 teaspoon prepared mustard1/4 teaspoon cornstarch1 tablespoon A.1. steak sauce Preparation Broil chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Meanwhile, in a small saucepan, combine the spreadable fruit, ketchup, garlic and mustard. Bring to a boil....