Prep 5minTotal5minServings2We leveled up an old fashioned cocktail and brought it into the digital age. Whether you’re sucking one down during the cutscene of your favorite video game or you’re making a round for your friends, this slushy treat is a sweet way to drink up.MORE+LESS-Ingredients1cup frozen dark sweet cherries (4 oz)1/2cup Mtn Dew™ citrus sodaStepsHide Images1In blender, place all ingredients.
Category The best recipes
Wish you had enough pennies to eat out tonight? No way, bae. You’ll feel like you’ve tripped yourself to the motherland to get some grandma-made bulgogi fresh out the pan.MORE+LESS-Updated October 5, 201711/2-inch piece fresh ginger, peeled1/2teaspoon sesame seeds1bunch green onions, finely sliced2cups cooked white sticky riceHide Images1In a blender, puree pear, onion, garlic and ginger.
Truth: we head to Cracker Barrel™ when we’re in need of our comfort food fix. This copycat chicken fried chicken is a one-pan dinner that can be made in the comfort of your own kitchen so you can skip the wait and the tip!MORE+LESS-Chicken1/2cup Gold Medal™ all-purpose flour1teaspoon poultry seasoning4boneless skinless chicken breasts, pounded to 1/2-inch thicknessGravy2tablespoons Gold Medal™ all-purpose flourHide Images1Heat oven to 200°F.
A fresh, light pasta so good you don& 39;t miss the meat!MORE+LESS-Updated December 27, 20161lb spaghetti (thin or regular), cooked as directed on package1/2cup grated Parmesean cheese3/4cup chopped flat-leaf Italian parsley1lemon (for finishing dish)Hide Images1Preheat oven to 375°F. In a skillet, melt butter with olive oil over low heat.
1/2teaspoon baking powder1tablespoon unsalted butterHide Images1Combine corn meal and baking powder. Set aside.2Add milk, butter, salt, and sugar to sauce pan and heat over medium high until milk is warm and sugar, butter, and salt have dissolved.3Remove pan from the heat and add corn meal mixture.4After well combined, add eggs and mix well.
A yummy, rustic way to use rhubarb, that tart, tasty spring fruit.MORE+LESS-2 3/4cups Gold Medal™ unbleached all-purpose flour1tablespoon baking powder1 1/2sticks cold, unsalted butter, cut into 1/4-inch cubes1cup chopped fresh or frozen and thawed rhubarbHide Images2In the bowl of a stand mixer, combine flour, sugar, baking powder and baking soda.
All the fresh, summery flavors of classic French ratatouille—eggplant, zucchini, squash, onion, garlic and tomato—are tossed together with penne pasta in this user-friendly take on the famous vegetable casserole.MORE+LESS-Updated May 25, 20171medium eggplant, cut into 1-inch cubes1medium zucchini, chopped1small yellow onion, diced1can (28 oz) Muir Glen™ organic fire roasted diced tomatoes1lb uncooked penne pastaHide Images1Cook penne pasta according to instructions on package.
A banana version of s& 39;mores with chocolate, marshmallows, and Cinnamon Toast Crunch™ cereal.MORE+LESS-2tablespoons miniature marshmallows2tablespoons semi-sweet chocolate chips2tablespoons Cinnamon Toast Crunch™ cereal, slightly crushedHide Images1Preheat grill to medium high heat.2Slice banana lengthwise and slightly open.
Classic meat loaf is back and better than ever, thanks to the Instant Pot™. Meat loaf and mashed potatoes are made in one dish and in half the time!MORE+LESS-Make withProgresso Breadcrumbs2lb Yukon Gold potatoes, cut in 1-inch chunks6cloves garlic, finely chopped (about 1 tablespoon)1/2cup Progresso™ plain panko crispy bread crumbs1lb extra-lean (at least 90 ) ground beef1tablespoon Worcestershire sauce1/2teaspoon ground pepper1tablespoon packed brown sugar1/2cup heavy whipping cream1tablespoon finely chopped fresh parsley leavesHide Images1Spray 6-quart Instant Pot™ insert with cooking spray.
These pretty potatoes are a cinch to make – and delicious, too, thanks to Parmesan cheese and butter.MORE+LESS-3lb Yukon Gold potatoes, peeled and cubed1/3cup heavy whipping cream1/2cup plus 3 tablespoons grated gluten-free Parmesan cheese1 1/2teaspoons kosher salt1/2teaspoon freshly ground pepperHide Images1Heat oven to 425°F.
A tangy dill-flavored yogurt dressing is drizzled over fresh cucumbers and red onions. The end result is cool, creamy, and the perfect side salad to serve in the middle of a summer heat wave.MORE+LESS-Updated September 8, 20171cup Mountain High™ whole milk plain yoghurt Original2teaspoons dried dill or 1 tablespoon fresh minced dill1/2teaspoon garlic powder2tablespoons white vinegarSalt and pepper, to taste2large cucumbers, thinly sliced1large red onion, thinly slicedHide Images1In a large bowl, whisk together the yogurt, dill, garlic powder, lemon juice, vinegar, sugar, salt and pepper.
How do you make the citrusy, creamy flavors of a Creamsicle even better? With vodka, of course! With a dollop of whipped cream on top of each orange-vanilla square, these adorable jello shots are a fantastic way to celebrate the summer.MORE+LESS-1package (3-ounce) orange flavored gelatin1cup vanilla flavored vodka3tablespoons whipped creamHide Images1Pour 1 cup boiling water over the orange gelatin.
This taco-seasoned meatloaf, filled with a melty tunnel of cheese and green chiles, and topped with salsa, puts all other meatloaves to shame, one satisfying bite at a time.MORE+LESS-1 1/2lb lean (at least 80 ) ground beef1/3cup Progresso™ plain panko crispy bread crumbs1/2cup finely chopped onion1medium jalapeño chile, finely chopped1package (1 oz) Old El Paso™ original taco seasoning mix1 1/2cups shredded Cheddar cheese (6 oz)1can (4.
The perfect hybrid of fancy restaurant-style ramen and the pre-packaged instant noodles eaten by college kids, this easy ramen noodle recipe is a filling meal that will satisfy any ramen craving. Replacing the powdered soup packet with a homemade soup mix of chicken stock, rotisserie chicken, garlic, ginger, spinach—and classic ramen toppings like seaweed, soft-boiled eggs and scallions— ordinary ramen noodles turn into a spicy chicken ramen noodle feast that’s ready in just 30 minutes.
This melt-in-your-mouth chicken gets smothered in a classic Hungarian paprika and sour cream sauce that’s so comforting you’ll want to make it again and again — and again.MORE+LESS-Make withProgresso Broth4bone-in skin-on chicken thighs1/2teaspoon freshly ground black pepper2medium onions, halved and cut into 1/4-inch slices2cloves garlic, finely chopped2tablespoons sweet paprika1/4teaspoon ground red pepper (cayenne)1cup Progresso™ chicken broth (from 32-oz carton)Buttered cooked egg noodles, if desiredHide Images1Spray 4-quart slow cooker with cooking spray.
Everything you love about an egg roll, tossed into a bowl with swirly rice noodles, DIY sweet-and-sour dressing and crispy fried wontons. Perfection!MORE+LESS-Updated March 23, 20171package (6.75 oz) Maifun Rice Stick Noodles4tablespoons coconut oil, divided2cloves garlic, finely chopped (or 2 teaspoons garlic puree)1/2-inch piece fresh ginger root, grated (or 1 teaspoon ginger puree)2egg roll or wonton wrappers, cut into small triangles or strips2tablespoons rice vinegar1teaspoon sesame oil (or liquid coconut oil)4tablespoons prepared sweet and sour sauce2tablespoons chopped cilantro3tablespoons diced green onions2tablespoons crushed peanuts or cashews (optional)Hide Images1Cook rice noodles using the instructions for hot water preparation as directed on package.
Tomato caprese in Hasselback potato-style with a balsamic drizzle – perfect for eating al fresco!MORE+LESS-1pre-sliced log fresh mozzarella cheese10large basil leaves, torn in half1tablespoon extra-virgin olive oil1pinch coarse salt and freshly ground pepperHide Images1Thinly slice each tomato, being careful not to cut through the bottom.
Vegetable fried rice is a Chinese takeout comfort food that& 39;s easy to make at home!MORE+LESS-1small white onion, diced1 1/2tablespoon grated fresh ginger1package frozen mixed vegetables, cooked according to package instructions4cups refrigerated cooked rice2tablespoon soy sauce (or more to taste)1tablespoon oyster sauce (optional)Hide Images1Prepare frozen vegetables according to directions.
1lb sirloin steak cut in thin slices3tablespoons vegetable oil1small red onion cut in thick slices2plum tomatoes cut in thick slices1seeded and ribbed aji amarillo chili pepper cut in thin slices3tablespoons red wine vinegar1/2-cup fresh cilantro, coarsely choppedFluffy white rice, as a side dishHide Images1Season the beef with garlic, salt and pepper.
Want to try a Moroccan-style tagine without buying an earthenware tagine pot? You’re in luck! A slow cooker does a fine job of braising North African-seasoned chuck roast into a tender beef dinner.MORE+LESS-1boneless beef chuck roast (2 to 2 1/2 lb), trimmed1can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained1tablespoon spicy harissa paste1tablespoon ras el hanout (Moroccan seasoning blend)1/2teaspoon ground cinnamon4small carrots, peeled and cut in 2-inch pieces1cup thinly sliced yellow onion1/4cup chopped pitted dates2cups uncooked couscous (from 10-oz package)1/4cup chopped fresh cilantro leaves1cup crumbled feta cheese, if desiredHide Images1Spray 5-quart slow cooker with cooking spray.
Prep 5minTotal10minServings16A twist on the classic cereal and marshmallow bar using Cinnamon Toast Crunch™ cereal.MORE+LESS-ByGirl Who Ate EverythingUpdated March 7, 2017Ingredients4cups miniature marshmallows4 1/2cups Cinnamon Toast Crunch™ cerealStepsHide Images1Spray an 11x17 or 9x9 pan with cooking spray.