1red pepper, seeded and deveined, julienned1yellow pepper, seeded and deveined, julienned6tomatoes, peeled and diced1tablespoon tomato paste1teaspoon yellow pepper paste1box (1 lb) quinoa short pasta (fusilli)Hide Images1Heat oil in a saucepan on medium heat. Add onion and garlic, and sauté for 3 minutes.
Category Latest recipes
These couldn’t be easier. When you come back, you’ll have pure pork deliciousness.MORE+LESS-1rack pork spare ribs (2 1/2 to 3 lb), cleaned and cut into 2 half-rack pieces2tablespoons Muir Glen™ organic tomato paste (from 6-oz can)1tablespoon chile garlic sauce1/4cup chopped fresh cilantro leavesHide Images1Spray 5-quart slow cooker with cooking spray.
What happens when you take a loaded baked potato and blow it up to 10 times its original size? You get a casserole dish that’s to die for, that’s what. Stuffed with mashed russet potatoes, this golden baked casserole is loaded with crispy bacon, butter, sour cream and cheese for a decadent, bubbly side that will upstage whatever main dish is on the table.
Grilled Bourbon Bacon Burgers will be the star of your next outdoor summer barbecue party. MORE+LESS-1can (4.5 oz) Old El Paso™ Chopped Green Chiles4thick slices aged white cheddar cheese (or more if you& 39;re cutting narrow slices)8slices romaine lettuce, sliced into equal pieces for each burger1pinch coarse salt and freshly ground pepperHide Images1In a large bowl combine the beef, chiles, bourbon, bacon bits, a pinch of salt and pepper.
Sweet and salty candied bacon makes these chocolate chip cookies anything but ordinary.MORE+LESS-For the candied bacon:8slices center cut thick baconFor the cookies:3/4cup butter, melted and slightly cooled1tablespoon pure vanilla extract2cups semi-sweet chocolate chipsHide Images1Preheat oven to 350°F.
These muffins are packed with cheese. Basically, they& 39;re everything that tastes good in one amazing muffin. MORE+LESS-1-1/2 cups Gold Medal™ all-purpose flour2cups aged white cheddar cheeseHide Images1Preheat oven to 350°F. Heat the oil in a small sauté pan and add the garlic. Sauté for 30 seconds, until fragrant.
Go ahead and have all the fun you want on Saturday night. Well, definitely in time to go back to work on Monday.MORE+LESS-Chorizo Gravy1lb bulk chorizo sausage1/4cup Gold Medal™ all-purpose flour1can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained1can (4.5 oz) Old El Paso™ chopped green chiles4oz Kraft™ Velveeta™ original cheese, cubed1 1/2cups shredded Cheddar cheese (6 oz)Jalapeño Biscuits2 1/4cups Original Bisquick™ mix1medium jalapeño chile, seeded and finely chopped (3 tablespoons)2tablespoons butter, meltedHide Images2In ovenproof 12-inch skillet, heat 1 tablespoon butter over medium-high heat.
A New Orleans inspired gumbo dish with sausage, chicken, and shrimp.MORE+LESS-1/2cup butter (8 tbsp), divided1cup chopped green bell pepper1 1/2cups chopped white onion4teaspoons minced garlic1/8teaspoon cayenne pepper2tablespoons Worcestershire sauce1/2cup chopped flat leaf parsley2cups frozen sliced okra1pound smoked sausage, sliced2cups cooked chicken breast, diced or shredded1/2pound small uncooked shrimp, peeled and deveinedHide Images1In a large pot or Dutch oven melt 2 tablespoons of butter over medium heat.
Also known as “Pastel Imposible” (the Impossible Cake), this mega dessert is actually two delicious dishes in one—and it has a trick up its sleeve. Top that off with some creamy caramel sauce and this Mexican dessert is ready to party.MORE+LESS-3/4cup of cajeta or caramel toppingBetty Crocker™ Super Moist™ triple chocolate fudge cake mix1tablespoon ground cinnamon1(14 oz) can sweetened condensed milkHide Images1Heat oven to 350°F.
Pinterest17Print55Save14Facebook0Email7Prep 5minTotal5minServings8Maybe the best (and easiest) balsamic vinaigrette you’ve ever tasted. Add this recipe to your quick list for autumn entertaining.MORE+LESS-ByCheeky KitchenUpdated October 3, 2016Ingredients1/3cup pure maple syrup1/3cup balsamic vinegar1/3cup extra light olive oil2cloves garlicSalt and pepper to tasteStepsHide Images1Puree all ingredients together in a blender.
This Rainbow Slaw Salad is not only colorful, it& 39;s fresh and delicious. Adults and kids all love a colorful salad like this one.MORE+LESS-1tablespoon ground cumin1/4teaspoon ground pepper3cups shredded red cabbage4thinly sliced green onions1cup sugar snap peas, slicedHide Images1In a small bowl, whisk together honey, lime juice, vinegar, cumin, salt, and pepper.
There are two rules a good meatball needs to follow: number one, it needs to be super tender. Don& 39;t thank us, thank your slow cooker. These hearty (and ridiculously easy) sweet and sour meatballs are pretty much the perfect party appetizer.MORE+LESS-1jar (12 oz) chili sauce2lb (32 oz) frozen meatballsHide Images1Pour meatballs into a slow cooker.
Break up with boring chicken and introduce yourself to the crispiest chicken you’ll ever make at home! The air fryer gets the job done in minutes without the mess and stress. And we don’t know about you, but that’s kind of how we like to do dinner around here.MORE+LESS-Crispy Italian Chicken Thighs2tablespoons Gold Medal™ all-purpose flour1tablespoon balsamic vinegar3/4cup Progresso™ Italian style panko crispy bread crumbs1/4cup grated Parmesan cheese1package (20 oz) boneless skinless chicken thighs2tablespoons thinly sliced fresh basil leavesArugula Tomato Salad2tablespoons extra-virgin olive oil1teaspoon balsamic vinegar1cup halved cherry tomatoesHide Images1Cut 8-inch round of cooking parchment paper.
Blueberry muffins as big as your head! Bake up a batch of six gigantic muffins with a jumbo-size Texas muffin tin and this works-every-time recipe.MORE+LESS-Updated October 3, 2016Muffins1box (15.25 oz) Betty Crocker™ Super Moist™ cake mix (yellow or white)1packet (3.9 oz) vanilla pudding mix1cup frozen wild blueberries or chocolate chipsStreusel Topping (optional)Hide Images1In a large bowl or stand mixer, beat together eggs, milk, butter, cake mix, pudding mix and sour cream.
When you start with Hawaiian rolls, you can do no wrong. Add frozen meatballs (super easy!) plus peppers, onions and cheese (super yum!) and you’ve got the quickest, most delicious way we know to feed a crowd — and keep them coming back for more.MORE+LESS-2medium red, yellow or green bell peppers, cut into 1/4-inch thick strips (about 2 cups)1large yellow onion, sliced (about 2 cups)1tablespoon Montreal steak grill seasoning1package (12 oz) 12-count dinner rolls (not pulled apart)24frozen plain meatballs (1/2 oz each), cooked as directed on package4slices (from 12-oz package) Kraft™ Velveeta™ original cheese4slices provolone cheese (about 3 oz)1tablespoon butter, meltedHide Images1Heat oven to 375°F.
Making your favorite Mexican food is totally doable–and we& 39;ll show you how with our simple takes on classic Mexican dishes. Now you can enjoy tacos, enchiladas and flans right at home.MORE+LESS-All The Ways We Eat Mexican for DinnerBecause we can& 39;t stop, won& 39;t stop, and neither should you.
Everyone’s favorite summertime salad is now an easy-to-eat, easy-to-share side dish. With a pretzel crust, creamy yogurt center and sweet strawberry topping, this one’s perfect for parties!MORE+LESS-Updated April 24, 20171jar (10 oz) Cascadian Farm™ jam strawberry2cups sliced strawberries1cup sugar or honey, divided3cups Yoplait® Original Yogurt vanilla1container (8 oz) whipped topping1tablespoon vanilla bean pasteHide Images1In a large microwave-safe jar, heat jam until melted, about 60-90 seconds.
2lb red meat, cut into cubes6medium potatoes, cut in half or into cubes2carrots, cut into cubes1teaspoon achiote seasoning1teaspoon oregano, ground2coriander leaves, (optional)Salt and pepper, to taste3tablespoons tomato pasteHide Images1In a large pot, add beef, bay leaves, onions and garlic with 2 cups of water, or the necessary amount to cover the meat.
Creamy slow-cooker enchilada chicken queso, served on top of corn chips and topped with your favorite taco toppings. And even better for serving up a crowd with minimal effort.MORE+LESS-Updated October 4, 20174boneless, skinless chicken breasts1package (8 oz.) cream cheese2cups shredded sharp cheddar cheese2cups Progresso™ chicken broth1package (1 oz) Old El Paso™ taco seasoning mix3cups Fritos™ corn chips1cup cooked black beans, drained1large tomato, cored and diced1/4cup fresh, chopped cilantro1/4cup fresh, chopped scallionHide Images1In a 3- or 4-quart slow cooker, place chicken, cream cheese, cheddar, chicken broth and taco seasoning mix.
Prep 10minTotal30minServings8ByTBSP KitchensUpdated May 14, 2018Ingredients1tablespoon baking powderStepsHide Images1Combine flour, baking powder and salt. Make a well in the center.2Combine egg and milk, mixing well. Pour into well in flour mixture and stir with fork until just blended.3Drop by tablespoons into boiling broth or gravy.
You’ve never had a ham and cheese roll-up like this! We’ve layered cream cheese, ham, bacon and Swiss cheese together for a quick make-ahead appetizer people will ask for again and again. (Don’t forget the pickles.)MORE+LESS-1container (8 oz) cream cheese spread, softened2tablespoons chopped fresh cilantro leaves2teaspoons packed brown sugar2teaspoons yellow mustard1package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)8slices Swiss cheese (about 6 oz), cut in half6slices bacon, crisply cooked and crumbled6dill pickle planks (from 32-oz jar), cut in 4 strips lengthwiseHide Images1In medium bowl, mix cream cheese spread, cilantro, brown sugar, mustard and soy sauce.