Ingredients 4 grapefruits 7 1/2 pounds (about 17 cups) sugar 1/2 cup light corn syrup 3 3/4 cups water Preparation Cut off the tops of the grapefruits a third of the way down from the stem end. Place trimmed bottoms in an 8-quart stockpot; cover with 3 quarts water. Cover surface of water directly with a piece of parchment paper cut to the same size as the diameter of the stockpot....
Ingredients 1 cup uncooked regular long-grain white rice 2 cups water 1 tablespoon oil 4 boneless skinless chicken breast halves, cut into bite-sized pieces 1 cup Old El Paso™ Thick ’n Chunky Salsa 1/4 cup orange marmalade 1 tablespoon brown sugar 2 tablespoons fresh lime juice 1/4 to 1/2 teaspoon allspice 1/4 cup chopped fresh cilantro Fresh lime wedges, if desired Fresh orange wedges, if desired Preparation Cook rice in water as directed on package....
Ingredients 1 pound carrots, chopped Two and one-half 14-ounce cans chicken broth 1 medium onion sliced 1 Tablespoon butter or margarine 1 teaspoon thyme leaves, crushed 3 dashes hot pepper sauce Preparation Simmer carrots in broth 15 minutes. Sauté onions in butter. Add thyme. Sauté 5 minutes longer or until soft. Add carrots and onions to food processor with broth. Process until large pieces are pureed. This may take several batches....
Ingredients 1 package (8 oz) cream cheese, softened 1 package (8 oz) shredded sharp Cheddar cheese (2 cups) 1 cup milk 1 bag (10.8 oz) frozen broccoli, cauliflower and carrots 1 package (14 oz) kielbasa sausage, cut into 1/2-inch slices 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count) Preparation Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, cook cream cheese, 1 1/2 cups of the Cheddar cheese and the milk over medium heat 3 to 4 minutes, stirring frequently, until smooth and creamy....
Ingredients 1 can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count) 1 teaspoon olive oil 2 teaspoons chopped fresh rosemary 1/2 teaspoon coarse salt 1 tablespoon slivered pitted ripe olives 6 thin red bell pepper strips Preparation Heat oven to 375°F. Separate dough into 12 breadsticks. Starting at center of ungreased cookie sheet, coil strips loosely into a spiral, pinching ends together securely as strips are added. Press down very firmly on tops of dough strips to form 1/2-inch-thick round of dough....
Ingredients 1 10x9 inch sheet frozen puff pastry, thaed 1 14 ounce wheel brie cheese 2 4 ounce packages garlic and herb semisoft cheese 1 egg beaten to blend 1 tablespoon water Preparation Lightly flour baking sheet. Place puff pastry on prepared sheet and roll out gently to remove fold lines. Spread 1 package semi soft cheese on brie. Turn brie over. Spread remaining semi soft cheese on second side of brie....
Ingredients 1 8 oz loaf french bread 2 tbsp olive oil 3 oz goat cheese, crumbled 2 oz. neufchatel (light cream cheese 2 tsp lemon juice 1 tsp snipped fresh sage or oregano or 1/2 tsp dried sage or oregano 1 7 oz jar roastged sweet red peppers, drained 1/4 c coarsely chopped pitted rip olives 1/2 tsp olive oil small fresh sage or oregano leaves to garnish, optional Preparation Cut breat into 1/2 inch thick slices (makes about 24 slices)....
Ingredients 12 to 14 plum tomatoes, cut in half lengthwise 1 teaspoon crumbled dried marjoram 2 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil (plus additional for brushing the bread) 1 teaspoon salt, or to taste 1/2 teaspoon freshly ground pepper, or to taste 24 3/4-inch-thick slices French bread, cut on the diagonal 24 thin slices fontina cheese (about 6 ounces cheese) Preparation Preheat the oven to 300 degrees F. Place a rack over a sheet tray....
Ingredients 5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds) 1 (1 1/2-ounce) slice white bread 4 teaspoons olive oil, divided 2 cups thinly sliced onion 1 tablespoon chopped fresh sage 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Cooking spray 1/2 cup (2 ounces) crumbled blue cheese Preparation Preheat oven to 400°. Steam butternut squash, covered, 10 minutes or until tender. Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup....
Ingredients 1/4 c. blue cheese crumbles 3 Tbs. lemon juice salt and pepper to taste 1 1/2 tsp. olive oil 1/2 red onion, thinly sliced 1 5 oz. package baby spinach 4 c. cubed and roasted butternut squash warmed Preparation Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing. Season wit salt and pepper, set aside. eat oil in a large skillet over med high heat....
Ingredients 1/2 cup butter 3 oz. pure dark chocolate 1 cup Splenda 2 eggs 1 tsp vanilla extract 2/3 cup flour 1/4 tsp baking soda 1/2 cup chopped pecan or walnuts Preparation Melt butter and chocolate over low heat in saucepan, then remove from heat and cool. Preheat oven to 350 degrees. Grease an 8x8x2-inch pan and set aside. Stir sugar into cooled chocolate mixture in saucepan. Add eggs one at a time, beating with a wooden spoon until combined....
Ingredients 1 medium onion, sliced 2 teaspoons dried minced garlic 1 teaspoon ground cumin 1 teaspoon coarse ground black pepper 1/2 teaspoon salt 1/4 cup fresh lime juice (from 1 large lime) 1 boneless pork butt or shoulder blade roast (3 lb) 1 can (4.5 oz) Old El Paso™ chopped green chiles 1 can (10 oz) Old El Paso™ green enchilada sauce 1/2 cup chopped fresh cilantro 2 packages (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)...
Ingredients 2 tsp canola oil 3 thick slices red onion 10 thin slices (4 oz) leftover cooked pork tenderloin (Herb-crusted Pork Tenderloin recipe) 1 Tbsp wine vinegar 1/2 tsp sugar Pinch of red pepper flakes 2 9’’ whole-wheat tortillas, warmed Preparation Pre-heat skillet on medium. Add oil and cook for 1 minute. Add onionand salt to taste. Toss. Cover and cook, tossing occasionally, until softened, about 5 minutes. Reduce heat if onions are browning too quickly....
Ingredients 1/3 cup shredded carrots 1/3 cup prepared beet horseradish, such as Gold's Kosher salt Preparation Combine carrots and beet horseradish in a small bowl; season with salt. Serve with gefilte fish.
Ingredients 2 lb. fresh carrots, boiled until soft 6 eggs 2/3 cup sugar 6 tbsp. matzo meal 2 tsp. vanilla 2 sticks butter or margarine, melted dash of nutmeg Topping: 6 tbsp. brown sugar 4 tbsp. butter or margarine, melted 1 cup chopped nuts (walnuts or pecans) Preparation Place carrots and eggs into food processor and puree. Add next 5 ingredients and process until smooth. Bake in greased 9 x 13 pyrex pan at 350 degrees for 40 minutes....
Ingredients 2 tablespoon olive oil 2 teaspoon cumin seeds 2 teaspoon ground turmeric 1 large yellow onions, diced 3 garlic cloves, chopped 3 whole cauliflower, shaved (save stalks, they make a good soup) 2 sweet red peppers, roasted and diced 2 Jalapeño pepper, roasted and diced 1/2 cup toasted pine nuts 1 tablespoon mint, finely sliced 1 tablespoon basil, finely sliced 1 tablespoon parsley, chopped 1 tablespoon butter to finish....
Ingredients 2 T sesame seeds 1/2 cup sliced almonds 1 head cabbage 4 green onions 1 pk Ramen noodles (Chicken flavor) Dressing: 2 T sugar 1/2 cup oil 3 T cider vinegar 1 tsp. Accent 1 pkg. chicken flavoring (from noodles) 1/2 tsp. pepper Preparation Shredd cabbage Add all dry ingredients. Toss with dressing
Ingredients 6 cups apple cider 2 small cinnamon sticks 9 cardamom pods, crushed 1 1/2 teaspoons black peppercorns 6 slices (each 1/8 inch thick) unpeeled fresh ginger 4 whole cloves Preparation Combine all ingredients in a saucepan; bring to a boil, then reduce to a simmer and cook 10 minutes. Remove from heat. Let stand, covered, 1 hour, or for more flavor, refrigerate up to overnight. Strain. Reheat before serving.
Ingredients 8 apples, chopped 2 cups walnuts, chopped 8tsp honey 2tsp cinnamon 1 cup sweet wine 4tsp matzoh meal 1/2 cup dates 1/2 cup raisins 1tsp lemon juice Preparation Shred the apples in a food processor and transfer to a large mixing bowl. Add the rest of the ingredients and stir. Store overnight in the refrigerator. Adjust any ingredients as necessary depending on consistency.
Ingredients 1 (14-oz.) can low-sodium fat-free chicken broth $ 1 cup fat-free milk $ 1/2 teaspoon salt 1 cup uncooked quick-cooking grits 3/4 cup (3 oz.) shredded 2% reduced-fat sharp Cheddar cheese $ 1/4 cup freshly grated Parmesan cheese $ 1/2 teaspoon hot sauce 1/4 teaspoon ground white pepper Preparation Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits....
