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Ingredients 1/4 c. pine nuts 1/4 c. plus 1/2 tablespoon olive oil 1 lb. swordfish steak 3/4 tsp. salt 1/4 tsp. fresh-ground black pepper 3 cloves garlic 1/2 c. Chopped fresh mint 3/4 lb. penne Preparation Step 1In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350°F oven for 5 to 10 minutes.Step 2In a large nonstick frying pan, heat the 1/2 tablespoon oil over moderate heat....

Ingredients Vegetable oil cooking spray 2 c. sugar 1/2 c. light corn syrup 1/2 c. water 2 tsp. fresh lemon juice 1 tsp. pure peppermint extract 1 drop blue gel-paste food coloring 1 drop violet gel-paste food coloring Preparation Step 1Coat a rimmed baking sheet with cooking spray. Bring sugar, corn syrup, and water to a boil in a small saucepan, stirring frequently with a wooden spoon, until sugar dissolves. Cook, undisturbed, until mixture registers 305 degrees on a candy thermometer, about 12 minutes....

Ingredients 3/4 cup mashed potatoes (prepared without milk and butter)2 teaspoons butter, softened1 teaspoon peppermint extract7-1/2 cups confectioners’ sugar2 cups semisweet chocolate chips1 tablespoon shortening Preparation In a large bowl, beat the mashed potatoes, butter and extract until blended. Gradually beat in confectioners’ sugar. Press into a foil-lined 13-in. x 9-in. pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over potato mixture. Cover and refrigerate until set....

Ingredients 1 tube (8 ounces) refrigerated crescent rolls16 slices pepperoni, cut into quarters2 pieces string cheese (1 ounce each), cut into quarters3/4 teaspoon Italian seasoning, divided1/4 teaspoon garlic salt Preparation Unroll crescent dough; separate into 8 triangles. Place 8 pepperoni pieces on each. Place a piece of cheese on the short side of each triangle; sprinkle with 1/2 teaspoon Italian seasoning. Roll up each, starting with the short side; pinch seams to seal....

Ingredients 3 tablespoons chopped fresh mushrooms2 tablespoons chopped green pepper2 tablespoons chopped onion1 tablespoon butter5 tablespoons tomato paste2 tablespoons water1/2 teaspoon dried oregano1/8 teaspoon garlic powder1/2 cup shredded part-skim mozzarella cheese1 package (15 ounces) refrigerated pie pastry1 egg, lightly beaten Preparation In a small saucepan, saute the mushrooms, green pepper and onion in butter until tender. Add the tomato paste, water, oregano and garlic powder. Reduce heat to medium-low. Stir in cheese until melted....

Ingredients 18 large eggs, room temperature3-1/2 cups sugar1-1/4 cups canola oil1 tablespoon anise oil6-1/2 cups all-purpose flour Preparation In a large bowl, beat the eggs, sugar and oils until smooth. Gradually add flour and mix well. Bake in a preheated pizzelle iron according to manufacturer’s directions until golden brown. Remove to wire racks to cool. Store in an airtight container.

Ingredients 2 boneless pork loin chops (3/4 inch thinck)1 tablespoon vegetable oil1/4 cup water1 teaspoon cider vinegar3 cups shredded red cabbage1/2 cup applesauce1/4 cup jellied cranberry sauce1/4 teaspoon caraway seeds Preparation In a skillet, brown the chops in oil; remove and set aside. Add the water, vinegar and cabbage to the drippings; cover and cook over medium-low heat for 10 minutes. Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds....

Ingredients 2 tablespoons canola oil4 bone-in center-cut pork loin chops (8 ounces each )1 jar (32 ounces) sauerkraut, undrained3/4 cup packed brown sugar1 medium green pepper, sliced1 medium onion, sliced Preparation Heat oil in a large skillet over medium heat; cook until pork chops are browned on each side, 3-4 minutes. Drain. In a 5-qt. slow cooker, combine the sauerkraut and brown sugar. Top with the pork chops, green pepper and onion....

Ingredients 2 tablespoons olive oil or ghee, divided1 pound boneless skinless chicken thighs, cubed1 large onion, chopped1 teaspoon curry powder1/2 teaspoon ground turmeric1/4 teaspoon ground cumin1/2 cup chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons tomato paste2 garlic cloves, minced2 teaspoons minced fresh gingerroot1 teaspoon sugar1/2 teaspoon salt1 tablespoon cornstarchChopped fresh cilantro Preparation Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil....

Ingredients 1 can (10-3/4 ounces) condensed tomato soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted2-1/2 cups water2 pounds beef stew meat, cut into cubes2 bay leaves3 medium potatoes, peeled and cut into 1-inch chunks4 carrots, cut into 1/2-inch slices1 pound medium fresh mushrooms, halved1 tablespoon quick-cooking tapioca Preparation In a Dutch oven, stir the soups and water until smooth. Add meat and bay leaves. Cover and bake at 325° for 1-1/2 hours....

Ingredients 1-3/4 cups all-purpose flour2 teaspoons baking powder1/3 cup shortening1 cup sugar2 eggs, lightly beaten1/2 cup milk1 teaspoon vanilla extract1 to 2 cups fresh or frozen raspberriesAdditional sugar Preparation Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full....

Ingredients 1 cup butter, softened2-1/2 cups sugar4 large eggs, room temperature2 teaspoons white vinegar2 teaspoons red paste food coloring1 teaspoon vanilla extract4 cups all-purpose flour1/2 cup baking cocoa3 teaspoons baking powder1/2 teaspoon salt1 cup white baking chipsConfectioners’ sugar Preparation In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. Beat in vinegar, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture....

Ingredients 1 medium pie pumpkin or butternut squash (about 3 pounds)1/4 cup plus 6 tablespoons olive oil, divided1/4 cup plus 2 tablespoons honey, divided3/4 teaspoon salt, divided1/4 teaspoon pepper, divided1/2 cup orange juice1/4 cup balsamic vinegar1 tablespoon chopped shallot1 garlic clove, minced2 teaspoons grated orange zest1 pound fresh arugula or baby spinach1 cup dried apricots, thinly sliced1 cup dried cranberries1 package (5.3 ounces) fresh goat cheese, crumbled Preparation Preheat oven to 350°....

Ingredients 2 packages (3 ounces each) smoked salmon or lox6 ounces cream cheese, softened1 tablespoon dill weed1 tablespoon lemon juice1/2 teaspoon onion powder1/2 teaspoon prepared horseradish24 endive leavesWatercress and diced pimientos, optional Preparation Place the first 6 ingredients in a food processor; cover and process until smooth. Pipe or spoon about 1 tablespoon filling onto each endive leaf. Garnish with watercress and pimientos if desired.

Ingredients 54 pretzels54 Rolo candies (about 11 ounces)54 pecan halves Preparation Preheat oven to 250°. Place pretzels 1 in. apart on foil-lined baking sheets. Top each with a Rolo candy. Bake 3-4 minutes or until candies are softened. (Rolos will still retain their shape.) Immediately top with pecans, pressing to spread candy into pretzel. Let stand until set.

Ingredients 2/3 cup semisweet chocolate chips1/2 cup butter, cubed1 cup confectioners’ sugar2 large eggs, room temperature2 large egg yolks, room temperature1 teaspoon peppermint extract6 tablespoons all-purpose flour2 tablespoons crushed peppermint candies Preparation Preheat oven to 425°. In a microwave-safe bowl, melt chocolate chips and butter for 30 seconds; stir until smooth. Whisk in confectioners’ sugar, eggs, egg yolks and extract until blended. Fold in flour. Transfer to 4 generously greased 4-oz....

Ingredients 1 cup crushed cornflakes2 tablespoons sugar1/3 cup butter, melted2 tablespoons cornstarch2 cans (8 ounces each) crushed pineapple, undrained2 cups vanilla ice cream, softened1 package (3.4 ounces) instant vanilla pudding mixWhipped topping, optional Preparation Preheat oven to 350°. In a bowl, combine cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake 10 minutes. Cool on a wire rack. In a saucepan, combine cornstarch and pineapple until blended....

Ingredients 5 cake doughnuts3 tablespoons butter, softened2/3 cup packed brown sugar1 can (20 ounces) sliced pineapple, drained10 maraschino cherries Preparation Cut doughnuts in half horizontally; spread with butter. For each packet, place two doughnut halves cut side up on a 12-in. square of heavy-duty foil. Sprinkle each with about 1 tablespoon brown sugar. Top with a pineapple slice; place a cherry in the center. Seal foil tightly. Grill over indirect medium heat for 2-4 minutes or until heated through....

Ingredients 2 packages (9 ounces each) oyster crackers1/2 cup canola oil1/3 cup grated Parmesan cheese1/4 cup pizza seasoning or Italian seasoning1/2 teaspoon garlic powder Preparation Preheat oven to 350°. Place crackers in a large bowl. In a small bowl, mix oil, cheese, pizza seasoning and garlic powder; pour over crackers and toss gently to coat. Transfer to two ungreased 15x10x1-in. baking pans. Bake 5-7 minutes, stirring once. Cool. Store in an airtight container....

Ingredients 1 teaspoon salt, divided1/2 teaspoon pepper1 boneless whole pork loin roast (4 pounds)1 cup water1 cup unsweetened crushed pineapple, undrained2/3 cup tomato paste1/2 cup packed brown sugar2 tablespoons diced onion2 tablespoons diced green pepper2 tablespoons cider vinegar1 teaspoon ground ginger Preparation Rub 1/2 teaspoon salt and pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Meanwhile, in a small saucepan, combine the water, pineapple, tomato paste, brown sugar, onion, green pepper, vinegar, ginger and remaining salt; bring to a boil....