Ingredients 1 pound boneless pork loin chops, cut into thin strips1 tablespoon olive oil2 teaspoons coarsely ground pepper2 garlic cloves, minced1 jar (12 ounces) roasted sweet red peppers, drained and julienned4 whole pita breads, warmedOptional: Garlic mayonnaise and torn leaf lettuce Preparation In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink....
Ingredients 1/2 cup butter, cubed1-1/2 cups sugar1/4 cup all-purpose flour1 can (20 ounces) crushed pineapple2 large eggs, beaten1-1/2 cups sweetened shredded coconut Preparation In a saucepan, melt the butter. Combine the sugar and flour. Add to the pan; stir until smooth. Stir in the remaining ingredient. Bring to a boil; cook and stir for 2 minutes until thickened. Cool. Spread over two layers of yellow cake.
Ingredients 4 to 4-1/2 cups all-purpose flour1/3 cup sugar1 package (1/4 ounce) active dry yeast1 teaspoon dried oregano1/2 teaspoon salt1 cup water1 tablespoon shortening1 large egg3 cups shredded part-skim mozzarella cheese1-1/3 cups minced pepperoni (about 5 ounces)2 cups pizza sauce, warmed Preparation In a large bowl, combine 2 cups of flour, sugar, yeast, oregano and salt. In a saucepan, heat water and shortening to 120°-130°. Add to dry ingredients; beat until moistened....
Ingredients 1 tablespoon canola oil1 medium onion, chopped3 garlic cloves, minced1 pound boneless skinless chicken breasts1 carton (32 ounces) reduced-sodium chicken broth1 can (15 ounces) black beans, rinsed and drained1 can (14 ounces) fire-roasted diced tomatoes1-1/2 cups frozen corn1 tablespoon chili powder1 tablespoon ground cumin1 teaspoon paprika1/2 teaspoon salt1/4 teaspoon pepper1/4 cup minced fresh cilantroOptional: Crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges Preparation Select saute setting on a 6-qt....
Ingredients 1 pound small red potatoes, halved1 large onion, finely chopped3/4 cup shredded carrots6 garlic cloves, minced2 teaspoons grated lemon zest2 teaspoons dried thyme1/2 teaspoon salt1/4 teaspoon pepper1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces2 cups reduced-sodium chicken broth, divided 2 bay leaves3 tablespoons all-purpose flour2 tablespoons minced fresh parsley Preparation Place potatoes, onion and carrots in a 6-qt. electric pressure cooker. Top with garlic, lemon zest, thyme, salt and pepper....
Ingredients 3 pounds ground beef1 medium onion, chopped2 cans (16 ounces each) hot chili beans, undrained2 bottles (12 ounces each) chili sauce2 cans (10-3/4 ounces each) condensed tomato soup, undiluted1 cup canned pumpkin2 teaspoons pumpkin pie spice1 teaspoon salt1 teaspoon sugar1 teaspoon pepper1 teaspoon chili powderOptional: Corn chips and shredded white cheddar cheese Preparation In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain....
Ingredients 2 cans (14-1/2 ounces each) diced tomatoes, undrained2 cups vegetable juice2 tablespoons red wine vinegar1 garlic clove, minced1 teaspoon salt1/2 teaspoon pepper8 to 10 drops hot pepper sauce1 package (6 ounces) seasoned croutons1 medium cucumber, peeled and diced1 medium green pepper, diced1 bunch green onions with tops, sliced Preparation In a large bowl, combine first seven ingredients. Cover and refrigerate overnight. Stir well before serving; ladle into soup bowls and garnish as desired with croutons, cucumbers, peppers and green onions....
Ingredients 1-1/2 pounds whole fresh mushrooms1 cup butter, melted1 envelope ranch salad dressing mixOptional: Chopped fresh dill weed or parsley Preparation Place mushrooms in a 4- or 5-qt. slow cooker. In a small bowl, whisk butter and ranch mix; pour over mushrooms. Cook, covered, on low until mushrooms are tender, about 3 hours. Serve with a slotted spoon. If desired, sprinkle with dill or parsley.
Ingredients 6 cups all-purpose flour1-1/2 cups sugar1 teaspoon salt2 cups cold butter, cubedFILLING:8 large eggs3 cups sugar3 cups corn syrup1/2 cup butter, melted3 teaspoons vanilla extract5 cups chopped pecans Preparation In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15x10x1-in. baking pans. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set....
Ingredients 1 cup water1/2 cup sugar1/4 cup white wine or white cranberry juice2 medium pears, peeled and halved3 tablespoons seedless raspberry spreadable fruit1/2 teaspoon vanilla extractFresh raspberries and mint leaves, optional Preparation In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid. In a small bowl, combine spreadable fruit and vanilla....
Ingredients 3 quarts popped popcorn2-1/3 cups salted peanuts2 cups pretzel sticks2 cups miniature cheese crackers1/3 cup butter, melted3/4 teaspoon salt3/4 teaspoon each curry powder, garlic powder and onion powder3/4 teaspoon steak sauce Preparation In a large bowl, combine popcorn, peanuts, pretzels and crackers. Combine remaining ingredients. Pour over popcorn mixture; toss to coat. Place in two ungreased 15x10x1-in. baking pans. Bake, uncovered, at 250° for 1 hour; stir every 15 minutes....
Ingredients 8 boneless pork loin chops (4 ounces each)1 tablespoon canola oil1 cup uncooked long grain rice1 can (14-1/2 ounces) chicken broth1/2 cup water1 small onion, chopped1 package (10 ounces) frozen peas1/2 teaspoon salt1/2 teaspoon dried thyme Preparation In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender....
Ingredients 1 pound boneless skinless chicken breasts1 cup Buffalo wing sauce2 tablespoons unsalted butter2 packages (8 ounces each) cream cheese, softened, cubed1/2 cup ranch salad dressing1/2 cup sour cream2 cups shredded cheddar cheese, divided5 tablespoons crumbled blue cheese1 green onion, slicedTortilla chips Preparation Place the first 3 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°....
Ingredients 4-1/2 cups water1 can (20 ounces) crushed pineapple, undrained2 cups shredded carrots1 cup steel-cut oats1 cup raisins2 teaspoons ground cinnamon1 teaspoon pumpkin pie spiceBrown sugar, optional Preparation In a 6-qt. electric pressure cooker coated with cooking spray, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle with brown sugar....
Ingredients 1/2 cup shortening1-1/2 cups packed brown sugar1 large egg, room temperature1 teaspoon vanilla extract2 cups all-purpose flour1/2 teaspoon baking soda1/4 teaspoon salt1 tablespoon orange-flavored breakfast drink mix, optional1 cup buttermilk2 cups finely chopped fresh or frozen rhubarbTOPPING:1/2 cup sugar1 teaspoon ground cinnamon1/2 cup sweetened shredded coconut1/2 cup chopped nuts Preparation In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, salt and orange drink if desired; add to creamed mixture alternately with sour milk....
Ingredients 3 cups chopped fresh or frozen rhubarb1 cup water1/3 cup sugar1 cup vodka3/4 cup thawed pink lemonade concentrate1 bottle (2 liters) lemon-lime soda, chilled Preparation In a large saucepan, bring rhubarb, water and sugar to a boil. Reduce heat, simmer, covered, 5 minutes or until rhubarb is tender. Cool slightly. Puree mixture in a blender; transfer to a 1-qt. freezer container. Stir in vodka and lemonade concentrate. Freeze, covered, until firm, at least 8 hours....
Ingredients 1 carton (15 ounces) part-skim ricotta cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 jar (8 ounces) roasted sweet red peppers, drained and chopped1/3 cup grated Parmesan cheese3 tablespoons chopped ripe olives1 large egg1 tablespoon minced fresh basil or 1 teaspoon dried basil1 teaspoon Italian seasoning1/4 teaspoon salt1/4 teaspoon pepper1 pound bulk Italian sausage1 medium onion, chopped96 sheets phyllo dough (14x9-inch size)Olive oil-flavored cooking sprayWarm marinara sauce, optional...
Ingredients 5 cups cubed unpeeled red potatoes (about 1-1/2 pounds)7 medium carrots, cut into 1/2-inch slices4 medium parsnips, peeled and cut into 1/2-inch slices2 medium turnips, peeled and cut into 1/2-inch cubes1 cup fresh or frozen pearl onions1 medium red onion, cut into 1/2-inch wedges and halved3 tablespoons butter, melted3 tablespoons olive oil1 tablespoon dried thyme2 teaspoons salt1/2 teaspoon pepper2-1/2 cups brussels sprouts, halved3 to 4 garlic cloves, quartered Preparation In a roasting pan, combine the first six ingredients....
Ingredients 6 tablespoons pomegranate seeds1/2 cup vodka4 tablespoons pomegranate molasses3 tablespoons sweetened ginger syrup2 tablespoons lime juice1 cinnamon stick (3 inches)Club soda, chilledLime slices, optional 1 to 4 teaspoons pomegranate seeds, optional Preparation Scatter pomegranate seeds over an ice cube tray, about 1 teaspoon per cube; fill with water and freeze. Combine vodka, molasses, ginger syrup, lime juice and the cinnamon stick. Let steep 15 minutes. Strain; discard cinnamon stick. Place 4 pomegranate ice cubes in each of 4 tall glasses....
Ingredients 6 russet potatoes, scrubbed 3/4 c. finely chopped button mushrooms 1/2 c. finely chopped red bell pepper 1 tsp. chopped fresh thyme 4 tbsp. butter 2 tbsp. olive oil, divided Salt and pepper, to taste 2 tbsp. all-purpose flour 1 1/4 c. milk 2 tbsp. cream cheese, cut into small cubes 1 1/2 c. grated pepper jack cheese Preparation Step 1 Prep potatoes by slicing them accordion-style crosswise on the horiztonal—make cuts about 1/4 inch apart and be careful not to cut all the way through (the potato should still hold together, but you want deep enough slits to soak up the cheese sauce later)....
