Ingredients 1 CUP SHREDDED SWISS CHEESE OR SHARP CHEDDAR (ABOUT 4 OUNCES) 1 CUP SHREDDED ZUCCHINE OR CARROTS 1/2 CUP CHOPPED TOMATO ( 1 MEDIUM SIZED) 1/2 CUP THINLY SLICED SMALL CAULIFLOWERETS 2 TBS. MAYONNAISE OR RANCH SALAD DRESSING 1/2 TEASPOON OF HOT SAUCE (OPTIONAL) 1/2 TEASPOON SALT (OPTIONAL) 1 PINCH OF BLACK PEPPER FOR TASTE (OPTIONAL) 1/2 TEASPOON DRIED DILL WEED 3 ENGLISH MUFFINS, CUT INTO HALVES AND TOASTED...
Ingredients 8 Tyson® frozen boneless Buffalo style chicken Wyngz® (from 10-oz package) 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 1/2 cup pickled jalapeño chiles 1/2 cup chunky blue cheese dressing Preparation Heat oven to 375°F. Place chicken on microwavable plate; microwave uncovered on High 1 minute; cut in half. Separate dough into 8 triangles. Cut each triangle in half lengthwise to make 16 narrow triangles. Place on ungreased cookie sheet....
Ingredients 16 cups chicken, cooked and cut into 1/2 pieces. 8 cups celery, raw, diced 4 cups mayonnaise 2 tablespoons chicken flavored stock base (Better Than Bullion) 1 Tablespoon lemon juice, fresh Preparation Mix chicken and celery and sprinkle with pepper. Make dressing by combining mayonnaise, chicken stock base and lemon juice. Pour dressing over chicken and toss. Refrigerate for 2 to 24 hours before serving.
Ingredients 1 head cabbage cooked enough to soften the leaves 1 1.2 lb lean ground beef 1 onion finely chopped 2 stalks celery finely chopped 3 cps cooked rice 3 qts chicken stock or bullion or 2 cans stewed tomatoes and a jar of V-8 Preparation Par boil the cabbage so that you can peal the leaves off without breaking them. Brown the ground beef with the onions and celery. Season with salt and Pepper....
Ingredients 1/2 cup mayo 1/2 tsp paprika 1 tsp cayenne pepper 1 Tablespoon minced onion 1 tsp chopped garlic 1/4 tsp kosher salt 1/4 tsp ground pepper 2 tsp honey Dijon mustard Preparation Mix all ingredients in bowl and let set in frig for at least 1 hour so the flavors intensify. Place the catfish on a sheet of aluminum foil, skin side down. (Allow enough foil to overhang so that you can pull up and seal the foil to create a pouch over the catfish....
Ingredients 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count) 2 tablespoons butter or margarine, melted 1 medium apple, peeled, chopped (1 cup) 3 tablespoons granulated sugar 1 teaspoon ground cinnamon 12 craft sticks (flat wooden sticks with round ends) 1/2 cup firmly packed brown sugar 1/4 cup whipping cream 3/4 cup powdered sugar Preparation Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups....
Ingredients 4 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count) 1 cup packed brown sugar 1/2 cup whipping (heavy) cream 1 teaspoon ground cinnamon Preparation Heat oven to 350°F. Spray 12-cup star-shaped fluted tube cake pan with cooking spray. Separate each can of dough into 10 biscuits; cut each biscuit into quarters. Mix remaining ingredients; pour over biscuits. Bake 30 to 35 minutes or until golden brown. Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes....
Ingredients 1 Tbsp olive oil 1 large onion, finely chopped 1 large red onion, finely chopped 1 Tbsp honey 4 garlic cloves, minced 8 ounces feta cheese, crumbled, about 2 cups 1/2 cup chopped fresh parsley 1/4 cup chopped fresh basil 1 large egg One 9 x 9 1/2 inch sheet frozen puff pastry, thawed 2 ounces parmesan cheese, grated, about 1/2 cup 2 cups baby arugula 1 tsp highest quality balsamic vinegar...
Ingredients 1 stick unsalted butter, melted, plus 1/2 stick, room temperature, for frosting 1/3 cup packed light-brown sugar 1/3 cup granulated sugar 1 large egg yolk, room temperature 1 cup all-purpose flour 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 3/4 teaspoon coarse salt 3/4 cup old-fashioned rolled oats 3/4 cup packed finely grated carrots (from about 3) 1/4 cup golden raisins, chopped 3/4 cup pecans, finely chopped 1/4 cup confectioners' sugar 2 ounces fresh goat cheese or cream cheese, room temperature 1 1/2 teaspoons apricot jam Preparation Preheat oven to 350 degrees....
Ingredients 2 - 4pds Salmon Dry Rub 1/4 cup Brown Sugar 1 tablespoons Cheyenne Pepper Salt/ Pepper to taste Glaze 1/2 heavy cup High End Mustard of Choice. Recommended Boars Head 1/4 cup brown sugar 4 tablespoons olive oil 1/4 cup Burbon 2 Cedar Planks: soaked in salt water for 45min - 1hour Preparation Combind all dry rub ingredients into a bowl and spread evenly over salmon. Cover both sides and set a side....
Ingredients Unsweetened cocoa 1 (18.25-oz.) pkg. devil’s food cake mix 1 (3.4-0z.) pkg. chocolate instant pudding mix 3 large eggs 1 1/4 C. milk 1 C. canola oil 1 T. vanilla extract 1 1/2 tsp. chocolate extract (optional) 1 tsp. almond extract 3 (1.55-oz.) milk chocolate bars, chopped (Hershey’s) 3 (16-oz.) cans homestyle cream cheese frosting 3 (7.75-oz.) boxes frozen cheesecake bites, coarsely chopped (Sara Lee) 1 (12-oz.) jar dulce de leche caramel sauce (Smucker’s)...
Ingredients 1/2 large bunch broccoli, cut into florets (about 4 cups) 1/2 medium head cauliflower, cut into florets (about 3 cups) Juice of 1 lemon 3 tablespoons mayonnaise Salt and pepper to taste 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 1 cup shredded Monterey Jack cheese or Cheddar-Monterey Jack cheese blend (4 oz) 1/2 cup shredded Parmesan cheese (2 oz) Preparation Heat oven to 400°F. In large saucepan, heat 1 inch water to boiling....
Ingredients Extra-virgin olive oil, for drizzling 1 pound pizza dough, room temperature 1 cup torn cooked chicken (preferably dark meat) 1/4 cup spicy tomatillo salsa, such as Frontera, plus more for serving 1/4 cup sour cream, plus more for serving Kosher salt and freshly ground pepper 3 ounces Monterey Jack, grated (1 cup) 1/4 cup chopped fresh cilantro, plus more for serving 1 cup corn kernels (from 1 to 2 ears)...
Ingredients 1 lb lean (at least 80%) ground beef, cooked, drained 1 package (1 oz) Old El Paso™ taco seasoning mix 2/3 cup water 1/2 cup Old El Paso™ Thick ’n Chunky salsa 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count) 1 cup shredded Cheddar-Monterey Jack cheese blend (4 oz) Additional salsa, shredded lettuce, chopped tomatoes, sour cream and/or sliced ripe olives if desired Preparation Heat oven to 375°F....
Ingredients 1 pound bacon, cut into pieces or 1 pound sausage 1 green bell pepper, chopped 1 onion, chopped 1 package frozen hash brown potatoes 8 eggs , beaten 6 slices bread, broken into pieces 2 cups shredded cheddar cheese 1 cup milk 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies or 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes Mexican Fiesta Preparation Cook bacon until brown....
Ingredients 1 and ½ cups Peanut Butter 6 cups confectioners sugar 1 cup butter, softened ½ teaspoon vanilla extract 4 cups semisweet chocolate chips Preparation Blend peanut butter, sugar, butter and vanilla (dough will look dry) Roll into 1 inch balls and place on a wax paper lined cookie sheet Poke a toothpick into the top of each ball and chill in freezer until hard (1/2 hour) Melt chocolate chips in the top of a double boiler (use very low heat, not much hotter than tap water or the chocolate will get gummy) Dip frozen peanut butter balls in chocolate holding the toothpick Put back on wax paper lined cookie sheet and refrigerate 2 hours
Ingredients 7 tbs butter - 2 tbs minced fresh sage - 6 cups stock - 2 cups butternut squash puree - 2 tbs olive oil - 2/3 cup caramelized onions - 2 cups arborio rice - 1 tsp minced fresh rosemary - 1/2 cup dry white wine - 1/2 cup grated parm/reggiano cheese - salt & pepper to taste Preparation in sm saucepan over med heat, melt 4 tbs of butter - add 1 tbs of sage & heat until butter browns - strain butter into sm bowl & discard sage - cover bowl to keep butter warm - in lg saucepan over med-hi heat whisk together stock & squash puree - simmer 8 - 10 mins over lo heat - in lg saucepan over med heat warm olive oil - add caramelized onions & rice & stir until grains are well coated c oil & are translucent c white dot n center, about 3 min - stir in 1 tbs sage & rosemary - add wine & stir until absorbed - add simmering stock mix a ladleful at a time, stirring after ea addition - wait until stock is almost absorbed before adding more - when rice is tender but slightly firm & looks creamy, after about 30 mins, stir in remaining 3 tbs butter, the cheese, salt & peper - add more stock so rice is thick & creamy - let stand 2 mins - drizzle c reserved sage butter & serve immediately
Ingredients 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust or 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust 1 can (8 oz) no-salt-added tomato sauce 2 cans (15 oz each) Progresso™ black beans, drained, rinsed 1 can (8 oz) pineapple tidbits in juice, well drained 1/2 fresh lime or 4 teaspoons lime juice 2 tablespoons chopped fresh cilantro 1 1/2 cups shredded mozzarella cheese (6 oz)...
Ingredients 1 basic butter/shortening pie crust 3 cups pitted and sliced apricots 2 cups fresh blueberries 2/3 cup plus 2 tablespoons sugar 1 tablespoon lemon juice 3 tablespoons cornstarch Preparation Create your bottom crust and place in fridge to chill. In a large bowl, combine the apricots, blueberries, 2/3 cup of sugar, and the lemon juice. Mix well and set aside for 30 minutes to juice. In a small bowl, combine the cornstarch and remaining sugar....
Ingredients FOR THE SOUP 2 tbsp olive oil 1 large onion, chopped 1 celeriac (~600g), cut into chunks 600g potatoes, cut into chunks 1.5 litres vegetable stock 1 tsp saffron strands, lightly ground in a mortar finely grated rind and juice of 2 oranges FOR THE GREMOLATA 1 garlic clove 1 tsp coarse sea salt handful of flatleaf parsley, leaves only 2 tbsp olive oil, plus extra to serve Preparation To make the soup, heat the olive oil in a large pan and fry the onion for 3-4 minutes until softened, but not coloured....
