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Ingredients 2 tablespoons olive oil2 medium onions, chopped2 garlic cloves, minced1 teaspoon dried oregano1 cup dry red wine1 pound small red potatoes, quartered1 can (16 ounces) kidney beans, rinsed and drained1/2 pound sliced fresh mushrooms2 medium leeks (white portions only), sliced1 cup fresh baby carrots2-1/2 cups water1 can (14-1/2 ounces) no-salt-added diced tomatoes1 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon pepperFresh basil leaves Preparation Select saute setting on a 6-qt. electric pressure cooker....

Ingredients 2 tablespoons olive oil1 small onion, chopped1 celery rib, finely chopped1 small green pepper, chopped2 garlic cloves, minced1 can (15 ounces) Italian tomato sauce1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained1/2 cup water1/2 teaspoon Worcestershire sauce1/8 to 1/4 teaspoon cayenne pepper1 pound uncooked shrimp (31-40 per pound), peeled and deveined3 cups hot cooked brown rice Preparation In a large skillet, heat oil over medium heat. Add onion, celery and pepper; cook and stir 5-7 minutes or until tender....

Ingredients 2 each large sweet yellow, red and green peppers1 small red onion, thinly sliced6 tablespoons olive oil3 tablespoons balsamic vinegar1 tablespoon each minced fresh oregano, rosemary, basil and parsley1 garlic clove, minced1/2 teaspoon garlic powder1/2 teaspoon cayenne pepper1/2 teaspoon pepper1/4 teaspoon salt1 cup cherry tomatoes, halved1 carton (8 ounces) fresh mozzarella cheese pearls5 fresh basil leaves Preparation Broil peppers 4 in. from the heat until skins blister, about 5 minutes....

Ingredients 4 garlic cloves, minced1 to 2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 teaspoon salt1/2 teaspoon pepper1 bone-in leg of lamb (7 to 9 pounds), trimmed1 teaspoon cornstarch1/4 cup beef broth Preparation Preheat oven to 350°. In a small bowl, combine the garlic, rosemary, salt and pepper; rub over meat. Place on a rack in a large roasting pan. Bake, uncovered, 1-1/2 to 2-1/2 hours or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)....

Ingredients 1-3/4 pounds fresh green beans, trimmed1 teaspoon cayenne pepper4 garlic cloves, peeled4 teaspoons dill seed or 4 fresh dill heads2-1/2 cups water2-1/2 cups white vinegar1/4 cup canning salt Preparation Pack beans into 4 hot 1-pint jars to within 1/2 in. of the top. Add cayenne, garlic and dill seed to jars. In a large saucepan, bring water, vinegar and salt to a boil. Carefully ladle hot liquid over beans, leaving 1/2-in....

Ingredients 2 cups water1 cup white wine or reduced-sodium chicken broth1 medium onion, chopped1/4 cup chopped celery4 salmon fillets (4 ounces each)SAUCE:1/4 cup reduced-fat sour cream1/4 cup plain yogurt2 teaspoons snipped fresh dill1-1/2 teaspoons Dijon mustard1/4 teaspoon saltDash hot pepper sauce Preparation In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork....

Ingredients 1 cup butter, softened3/4 cup sugar3/4 cup packed brown sugar2 eggs1/2 teaspoon almond extract2-1/4 cups all-purpose flour1/3 cup baking cocoa1 teaspoon baking soda1/2 teaspoon salt1 package (10 to 12 ounces) white baking chips,divided Preparation In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture....

Ingredients 1 pound boneless pork loin2 garlic cloves, minced4 tablespoons soy sauce, divided2 tablespoons cornstarch1/2 to 1 teaspoon ground ginger1 cup chicken broth1 tablespoon canola oil1 cup thinly sliced carrots1 cup thinly sliced celery1 cup chopped onion1 cup coarsely chopped cabbage1 cup coarsely chopped fresh spinachHot cooked rice, optional Preparation Cut pork into 4x1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate for 2-4 hours....

Ingredients 3 cups plain Greek yogurt1/3 cup honey2 teaspoons grated orange zest2 cups Kashi Go Lean Crunch cereal2 cups orange segments2 cups fresh raspberries1/4 cup sliced almonds, toasted Preparation In a bowl, mix yogurt, honey and orange zest until blended. Layer half the yogurt mixture, cereal, orange segments and raspberries among four parfait glasses. Repeat layers; sprinkle with almonds. Serve immediately.

Ingredients 2 tablespoons olive oil1 medium celery rib, chopped1 small onion, chopped2 cups reduced-sodium chicken broth1 teaspoon poultry seasoning1/4 teaspoon salt1/4 teaspoon pepper8 cups unseasoned stuffing cubes Preparation Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir celery and onion until crisp-tender, 3-4 minutes. Press cancel. Stir in broth and seasonings. Gently stir in stuffing cubes; toss to combine....

Ingredients 3 large eggs2 large egg whites6 tablespoons fat-free milk1 green onion, thinly sliced1 tablespoon Dijon mustard1 tablespoon maple syrup8 slices sourdough bread8 thin slices prosciutto or deli ham1/2 cup shredded sharp cheddar cheese8 teaspoons butter Preparation In a small bowl, whisk the eggs, egg whites, milk and onion. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture; cook and stir over medium heat until completely set....

Ingredients 2 tbsp. olive oil 2 onions 2 lb. Swiss chard 2 1/4 tsp. salt 1 tsp. fresh-ground black pepper 1 tsp. dried sage 1/2 tsp. grated nutmeg 3 c. canned pumpkin puree (one 28-ounce can) 1 1/2 c. heavy cream 1 1/2 c. grated Parmesan 1/2 c. milk 9 no-boil lasagne noodles (about 6 ounces) 1 tbsp. butter Preparation Step 1In a large nonstick frying pan, heat the oil over moderately low heat....

Ingredients 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained6 radishes, halved and thinly sliced1/4 cup chopped red onion2 tablespoons minced fresh parsley1/4 cup prepared Italian salad dressing Preparation In a small bowl, combine the beans, radishes, onion and parsley. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Ingredients 6 large eggs1-1/2 cups refrigerated sweetened coconut milk1 teaspoon vanilla extract1 loaf (1 pound) French bread, cubed1 package (8 ounces) cream cheese, cubed2/3 cup seedless raspberry jam1/2 cup sweetened shredded coconutWhipped cream, fresh raspberries and toasted sweetened shredded coconut Preparation In a large bowl, whisk eggs, coconut milk and vanilla until blended. Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the cream cheese, jam, coconut and egg mixture....

Ingredients 1-2/3 to 2 cups fresh or frozen unsweetened raspberries1/2 cup sugar1 tablespoon cornstarch2 tablespoons butter3 large egg yolks Preparation Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve. In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended....

Ingredients 1 teaspoon butter3-3/4 cups sugar1-1/2 cups light corn syrup1 cup water2 teaspoons raspberry extract8 to 10 drops neon purple food coloring Preparation Line a 15x10x1-in. pan with foil. Grease the foil with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over high heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)....

Ingredients 1 cup unsalted butter, softened2-1/2 cups sugar5 eggs2 teaspoons vanilla extract3 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon baking powder1 cup 2% milk1/2 cup seedless raspberry preservesConfectioners’ sugarFresh raspberries and mint leaves, optional Preparation Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla....

Ingredients 1 disk Pate Sucree all-purpose flour 2 lb. rhubarb 1 3/4 c. sugar 1/4 c. cornstarch Coarse salt 3 large egg yolks 4 large egg whites 2 tbsp. unsalted butter Preparation Step 1Preheat oven to 375 F degrees. Roll out pate sucree to 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie dish; trim to 1 inch, fold under, and crimp edges. Refrigerate for 30 minutes....

Ingredients 4 boneless pork loin chops (3/4 inches thick and 4 ounces each)1 tablespoon canola oilSalt and pepper to taste2 tablespoons butter3 cups soft bread crumbs3 cups sliced fresh or frozen rhubarb (1-inch pieces)1/2 cup packed brown sugar1/4 cup all-purpose flour1 teaspoon ground cinnamon Preparation In a large skillet, brown pork chops in oil; sprinkle with salt and pepper. Remove and keep warm. Add butter to the drippings to melt; mix with bread crumbs....

Ingredients 2 pounds fresh Brussels sprouts, thinly sliced1 pound fresh cauliflowerets (about 7 cups), thinly sliced1/4 cup olive oil1 teaspoon freshly ground pepper1/2 teaspoon salt1 pound bacon strips, cooked and crumbled1/3 to 1/2 cup balsamic vinaigrette Preparation Preheat oven to 375°. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 15x10x1-in. baking pans. Roast 20-25 minutes or until vegetables are tender....