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Ingredients 3 c. cubed pineapple 1 lb. shrimp, peeled and deveined 3 tbsp. extra-virgin olive oil 3 tbsp. sweet chili sauce 2 cloves garlic, minced 2 tsp. freshly grated ginger 2 tsp. toasted sesame oil crushed red pepper flakes 1/2 tsp. crushed red pepper flakes Kosher salt Toasted sesame seeds, for garnish Thinly sliced green onions, for garnish Lime wedges, for serving Preparation Step 1 Preheat grill to medium heat and place wooden skewers in water to soak....

Ingredients 1 tbsp. finely chopped fresh rosemary 1 tbsp. finely chopped garlic 1 tsp. kosher salt 1/2 tsp. Freshly ground pepper 1 boneless center-cut pork loin 8 thin slices prosciutto 1 can light tuna packed in oil 2 tbsp. capers 1 tsp. anchovy paste or 1 to 2 anchovies 2 tbsp. fresh lemon juice 1 small garlic clove kosher salt and freshly ground pepper 1/4 c. mayonnaise 1/2 c. extra-virgin olive oil...

Ingredients 4 cans (7 ounces each) whole green chiles, undrained1 can (28 ounces) diced tomatoes, undrained1 large onion, diced1 boneless beef chuck roast (4 pounds) 2 garlic cloves, minced1 teaspoon salt2 teaspoons ground cumin1 teaspoon cayenne pepper14 whole wheat tortillas (8 inches), warmedOptional toppings: Shredded cheddar cheese, salsa, sour cream, sliced ripe olives Preparation Drain chiles, reserving liquid. Coarsely chop chiles; place in a 6-qt. electric pressure cooker. Add tomatoes, onion and reserved drained liquid....

Ingredients 1 package (8 ounces) reduced-fat cream cheese 4 ounces fat-free cream cheese1/2 cup sugar 1/2 cup reduced-fat sour cream 2 tablespoons unsweetened apple juice1 tablespoon all-purpose flour 1/2 teaspoon vanilla3 large eggs, room temperature, lightly beaten2 medium ripe peaches, peeled and thinly sliced Preparation Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in....

Ingredients 2 cups sugar1/2 cup light corn syrup1/2 cup water1/4 teaspoon cream of tartar3/4 teaspoon peppermint extract1 teaspoon red food coloring Preparation In a large heavy saucepan over low heat, cook sugar, corn syrup, water and cream of tartar until sugar dissolves, stirring frequently. Increase heat to medium and cook until candy thermometer reads 265° (hard-ball stage), stirring occasionally. Remove from the heat; add extract. Pour half into a buttered 15x10x1-in....

Ingredients 1 loaf (1 pound) unsliced pumpernickel bread1/3 cup Thousand Island salad dressing6 lettuce leaves2 medium tomatoes, sliced3 slices red onion, separated into rings6 slices Swiss cheese1 package (12 ounces) thinly sliced deli turkey Preparation Cut bread in half horizontally; spread salad dressing over cut sides. On the bottom half, layer the lettuce, tomatoes, onion, half of the cheese and half of the turkey. Top with remaining cheese and turkey. Replace bread top....

Ingredients 1 cup plus 3 tablespoons finely crushed Rye Triscuits or other crackers1 tablespoon rye or all-purpose flour2 tablespoons plus 1-1/2 teaspoons butter, meltedFILLING:5 green onions, chopped1 tablespoon butter1-1/2 cups shredded Swiss cheese, divided1 package (2-1/2 ounces) deli corned beef, cut into 2-inch strips1/2 cup sauerkraut, well drained4 large eggs1 cup half-and-half cream1 tablespoon all-purpose flour1/2 teaspoon ground mustard1/4 teaspoon salt Preparation In a small bowl, combine the cracker crumbs, flour and butter; press onto the bottom and up the sides of an ungreased 9-in....

Ingredients 3 cups reduced-sodium chicken broth1/4 cup uncooked wild rice1/4 cup medium pearl barley1/4 cup uncooked brown rice1/2 pound baby portobello mushrooms, chopped1 small onion, chopped1 celery rib, finely chopped1 tablespoon butter1 tablespoon olive oil3 garlic cloves, minced1/4 cup grated Parmesan cheese1/4 cup half-and-half cream1/8 teaspoon pepper Preparation In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed....

Ingredients 1 1/2 c. arborio or other short-grain rice 3/4 tsp. salt 2 tsp. sugar 3 tbsp. rice-wine vinegar Grated zest of 1 lemon 2 Cucumbers 2 tbsp. sesame seeds 1 tbsp. Cooking oil 1 tbsp. drained bottled horseradish 1 1/2 tsp. Asian sesame oil 1/2 lb. thin-sliced smoked salmon 4 scallions Preparation Step 1Bring a medium pot of salted water to a boil. Stir in the rice and cook until tender, 10 to 12 minutes....

Ingredients 1 chicken (3 to 3 1/2 pounds) 4 tsp. olive oil 1 1/2 tsp. dried oregano 2 tbsp. dry vermouth or white wine 1 tsp. lemon juice 1/4 tsp. salt tsp. fresh-ground black pepper 2 tbsp. water Preparation Step 1Heat the oven to 375°F. Coat the chicken with 3 teaspoons of the oil. Put the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, 1 tablespoon of the vermouth, the lemon juice, salt, and pepper....

Ingredients 6 salmon steaks (1-inch thick and 6 ounces each)2 tablespoons lemon juice1/2 teaspoon salt1-1/2 cups frozen pearl onions3/4 cup frozen peas1 package (8 ounces) cream cheese, cubed3 tablespoons milk1 teaspoon dill weed1/2 cup dry bread crumbs2 tablespoons butter Preparation Place the salmon steaks in a greased 13-in. x 9-in. baking dish. Sprinkle with lemon juice and salt. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork....

Ingredients 1 carton (8 ounces) frozen whipped topping, thawed1-1/2 teaspoons grated lemon zest1 teaspoon coconut extract3 tablespoons canola oil1 teaspoon ground cinnamon1 fresh pineapple, peeled, cored and cut into 1/2-inch slices1/2 cup sweetened shredded coconut, toasted Preparation In a large bowl, combine whipped topping, lemon zest and extract. Refrigerate, covered, until serving. In a small bowl, combine oil and cinnamon. Brush over both sides of pineapple slices. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly....

Ingredients 1 can (20 ounces) unsweetened pineapple chunks1 pound boneless skinless chicken breasts, cut into 1-inch cubes2 garlic cloves, minced1 tablespoon minced fresh gingerroot3 tablespoons canola oil, divided2 medium carrots, julienned1 medium green pepper, julienned4 ounces spaghetti, cooked and drained3 green onions, sliced1 tablespoon cornstarch1/3 cup soy sauce Preparation Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink....

Ingredients 2 cups chicken broth1 cup uncooked long grain rice1 garlic clove, minced1 medium onion, chopped1 medium green pepper, julienned2 tablespoons canola oil2 teaspoons soy sauce1/4 teaspoon ground ginger1-1/2 pounds cooked medium shrimp, peeled and deveined1-1/2 cups cubed fully cooked ham3/4 cup pineapple tidbits, drained Preparation In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender. Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender....

Ingredients 4 cups fresh baby spinach4 cups spring mix salad greens3/4 cup crumbled feta cheese3/4 cup pomegranate seeds3/4 cup fresh or frozen raspberries1/3 cup pine nuts, toastedCRANBERRY VINAIGRETTE:1/2 cup thawed cranberry juice concentrate3 tablespoons olive oil2 tablespoons rice vinegarDash salt Preparation In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the vinaigrette ingredients. Serve with salad.

Ingredients 2 quarts popped popcorn1 cup packed brown sugar1/3 cup water1/3 cup dark corn syrup1/4 cup butter, cubed1/2 teaspoon salt1 teaspoon vanilla extract Preparation Place popcorn in a large bowl; set aside. In a large heavy saucepan, combine the brown sugar, water, corn syrup, butter and salt. Bring to a boil over medium heat, stirring constantly. Continue cooking, without stirring, until a candy thermometer reads 270° (soft-crack stage). Remove from the heat; stir in vanilla....

Ingredients 1 package (3 ounces) ramen noodles2 packages (5 ounces each) spring mix salad greens1 head iceberg lettuce, torn1 can (15 ounces) mandarin oranges, drained1/2 cup slivered almonds, toasted1/3 cup cider vinegar3/4 cup sugar1 small onion, cut into wedges1/2 teaspoon salt1/2 teaspoon ground mustard1 cup canola oil4 teaspoons poppy seeds Preparation Crush ramen noodles; discard seasoning packet. In a large salad bowl, toss the greens, lettuce, noodles, oranges and almonds; set aside....

Ingredients 2 medium carrots, finely chopped1 small onion, finely chopped1/2 cup finely chopped water chestnuts1/3 cup minced fresh chives1 large egg white, lightly beaten3 tablespoons reduced-sodium soy sauce1/2 teaspoon pepper1 pound ground pork60 pot sticker or gyoza wrappers3 tablespoons canola oil, divided1 cup chicken broth, divided Preparation In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Place a scant 1 tablespoon filling in center of each wrapper....

Ingredients 2 large eggs1/4 cup matzo meal2 teaspoons kosher saltDash pepper6 large potatoes (about 4-3/4 pounds), peeled1 large onion, cut into 6 wedges1/4 cup canola oil Preparation Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper. In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed....

Ingredients 2 large eggs3 cups quick-cooking oats1 can (15 ounces) pumpkin1 cup 2% milk3/4 cup packed brown sugar1/2 cup dried cranberries1/3 cup butter, melted1-1/2 teaspoons baking powder1 teaspoon vanilla extract1/2 teaspoon ground nutmeg1/4 teaspoon salt1/4 teaspoon ground cloves1/4 cup chopped pecansAdditional 2% milk and brown sugar Preparation In a large bowl, combine the first 12 ingredients. Transfer to a greased 11x7-in. baking dish. Refrigerate, covered, 8 hours or overnight. Remove oatmeal from refrigerator 30 minutes before baking....