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Ingredients 3/4 cup firmly packed brown sugar 2 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon 1 teaspoon McCormick® Gourmet Collection Nutmeg, Ground 1/4 teaspoon McCormick® Gourmet Collection Cloves, Ground 4 firm ripe pears, such as Bosc or Anjou, halved and cored 1/4 cup (1/2 stick) butter, melted 1/3 cup heavy cream 4 ounces white baking chocolate, coarsely chopped 1/2 cup sliced almonds, toasted 1/2 cup dried cranberries, coarsely chopped Preparation Preheat oven to 400°F....

Ingredients 3 cups flour dash salt 1 teaspoon baking powder 2 sticks butter, room temp 3/4 cup sugar 3 jumbo sized egg yolks 1 teaspoon vanilla large handful of sesame seeds 1 Tablespoon Heavy cream Preparation Sift together flour, baking soda, and salt. In a large bowl, blend butter and sugar, add egg yolks one at a time, add vanilla. Pour dry mixture into large bowl of wet ingredients and mix well....

Ingredients 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 3 firm ripe pears, peeled, cut into 1/2-inch slices 1 tablespoon lemon juice 1/2 teaspoon almond extract 3/4 cup sugar 3 tablespoons Pillsbury BEST® all-purpose flour 1 cup fresh raspberries, or frozen whole raspberries without syrup, partially thawed 1 tablespoon LAND O LAKES® Butter, melted 1 tablespoon sugar Preparation Heat oven to 400°F....

Ingredients Coconut oil, for brushing 5 large egg whites, room temperature 2 1/3 cups granulated sugar 1 tablespoon cornstarch 2 teaspoons pure vanilla extract 1 teaspoon white-wine vinegar 2 pinches of kosher salt 1 bunch rhubarb (1 pound), trimmed and cut into 1/2-inch pieces (about 3 1/3 cups) 2 tablespoons muscat, such as Muscat de Beaumes de Venise 1 1/2 cups cold heavy cream 3 tablespoons confectioners' sugar Preparation Preheat oven to 350 degrees....

Ingredients Ingredients 1 pound lean ground beef 1 (10-ounce) can condensed cream of mushroom soup, divided 1/2 cup Italian bread crumbs 1 egg, lightly beaten 1/2 cup frozen chopped onions 1 teaspoon steak seasoning (recommended: Montreal) 1 tablespoon canola oil 2 tablespoons butter, divided 1/4 cup cognac 1 (8-ounce) package sliced fresh mushrooms 2 cups low-sodium beef broth 1 (1.2-ounce) packet brown gravy mix Cooked rice, for serving Preparation Directions In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning....

Ingredients 2 14 oz. cans Red Salmon 1 egg, beaten 1/4 cup chopped parsley pinch of salt 2 cups breadcrumbs 1 T Dijon mustard 4 oz. shredded mozzarella cheese 2 T vegetable oil (canola or Smart Balance) Preparation Drain and de-bone salmon. Mix together salmon with mustard, egg, parsley, salt and cheese. Form croquettes and coat with breadcrumbs. Cook in oil on LOW for 10 minutes and flip over only when croquettes feel firm or they will fall apart....

Ingredients Beef flank or skirt steak – 2 to 2 1/2 pounds Onion, chopped – 1 Olive oil – 1/3 cup Vinegar – 1/4 cup Oregano – 1 or 2 teaspoons Salt and pepper – to taste Tomatoes, seeded and chopped – 3 Onion, thinly sliced – 1 Serrano chiles, chopped or minced – 3 Avocado, chopped – 2 Preparation Add the beef, onion and salt to a large pot and add water to cover....

Ingredients 5 cups tomatoes, chopped 1 cup onion chopped 1 cup green pepper chopped 1/2 cup red pepper chopped 3 jalapeno pepper 3 cloves garlic 1/2 cup vinegar 3 tsp sugar 3 tsp lemon juice 1 tsp pickling salt (I use sea salt coarse) 1 tsp paprika 1 tsp aregano 3 tsp chopped parsley Preparation the instructions say to add everything up to and not including the paprika bring to a boil and cook for 15 min then add everything from paprika on and cook for 20 more mins....

Ingredients Salt 1 pound orecchiette 3 tablespoons extra-virgin olive oil 12 crimini mushrooms, thinly sliced 2 to 3 ribs celery from the heart with leafy tops, chopped 2 shallots, chopped 2 to 3 cloves garlic, chopped 1/2 pint grape tomatoes Pepper 1 cup green peas 10 to 12 ounces lump crabmeat, picked through for shell pieces A few dashes hot sauce 1/2 cup dry white wine 1 cup seafood stock, clam juice or chicken stock...

Ingredients Hidden Valley Ranch Dip Mix 12oz Sour Cream Finely Shredded Cheddar Cheese Preparation Just mix the Ranch dip mix with a 16oz container of sour cream then add shredded cheese

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Ingredients 1 BLOCK OF CREAM CHEESE(low fat) 1 PKG HIDDEN VALLEY RANCH DRESSING 1/2 BEER (PABST BLUE RIBBON) COARSE SHREDDED EXTRA SHARP CHEDDAR CHEESE 4OZ CHOPPED FRESH CHIVES OPTIONAL CHOPPED BLACK OLIVES OPTIONAL CHOPPED JALAPENOS Preparation MIX ALL INGREDIENTS TOGETHER TO DESIRED TEXTURE. TOO THIN ADD MORE CREAM CHEESE.TOO THICK ADD MORE BEER.REFRIGERATE OVERNIGHT.IT WILL COAGULATE WHEN CHILLED. SERVE WITH FAVORITE PRETZEL, CHIP,CRACKER,OR VEGGIE.

Ingredients 14 ounce can chicken broth 1 cup Arborio rice 2 tablespoons butter 2 tablespoon shredded Parmesan cheese ½ teaspoon salt ½ teaspoon freshly ground pepper ¼ teaspoon garlic powder 2 large eggs, beaten 10 ounce pk. frozen chopped spinach, thawed and drained 1/4 cup chopped drained oil packed sun-dried tomatoes, optional ¼ cup butter ¼ cup all purpose flour 1 pint light cream, warmed 1 cup shredded Fontina cheese...

Ingredients 8 cup brussel sprouts 1/4 cup olive oil 1 pinch of salt Preparation cut brussel sprouts in half. roll the brussel sprouts in oil & roast them in the oven till green & brown

Ingredients 1 4-4.5 lb Chicken 1/2 recipe of Chipotle Chili Adobo Sauce Preparation Preheat oven to 350 Split chicken at backbone to butterfly. Generously spread Chipotle Chili Adobo Sauce over chicken and bake in oven for about 1 hour until done basting occasionally.

Ingredients 3/4 c. Thousand Island dressing 2 T. BBQ Sauce 1 t. red onion chopped fine Preparation Mix and serve Related Video

Ingredients 4 ruby red grapefruits peeled and sectioned; 1 pomegranate, seeded; 2 Tbsp splenda Preparation combine the pomegranate seed with the splenda in a tupperware container, shake and refridgerate at least 1 hour. Peel and section the grapefruits and place half of each one in separate dessert glasses. Spoon 1-2 Tbsp. of the macerated pomegranate seeds on top and serve.

Ingredients 1 tablespoon extra virgin olive oil a big pinch of salt 1/2 pound potatoes, skin on, cut 1/4-inch pieces 4 cloves garlic, chopped 1/2 large yellow onion, thinly sliced 5 cups stock (see head notes) 1 1/2 cups white beans, precooked or canned (drained & rinsed well) 1/2 medium cabbage, cored and sliced into 1/4-inch ribbons More good-quality extra-virgin olive oil for drizzling 1/2 cup Parmesan cheese, freshly grated...

Ingredients 1 can (14.75 oz) salmon 1 T fresh lemon juice 1/2 stick butter or oleo 1 1/4 cups wheat germ 1/4 t ground black pepper 1/2 t powdered mustard 1/4 t thyme leaves 1/2 t salt 1 T instant minced onion Milk Preparation Drain and flake salmon, saving the liquid to use later. Add lemon juice to salmon and set aside. Combine the next 7 ingredients and pat onto sides and bottom of a buttered 9 inch pie pan....

Ingredients 1 tablespoon ground ginger 2 teaspoons ground turmeric 2 teaspoons ground nutmeg 1 1/2 teaspoons ground cardamom 1 1/2 teaspoons ground allspice 1 teaspoon ground cinnamon 1 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper Preparation Place all the ingredients in a jar. Cover tightly, and shake to combine. Store in a cool, dry place up to 6 months.