1 large onion 1 3" (7.5-cm) piece fresh gingerroot 10 cilantro sprigs 4 green onions 1 sweet potato (8 oz/250 g), peeled 1 star anise 6 cups (1.5 L) low-sodium chicken stock 1 lb (450 g) chopped cooked chicken Directions Place the oven rack in the top third of the oven, and preheat the broiler to HIGH. Cut the onion into Read More
2 sweet potatoes (1 lb/450 g) 3 tsp (15 mL) rosemary leaves, divided (about 1 sprig) 1 tbsp (15 mL) canola oil 1 garlic clove ½ tsp (2 mL) salt, divided ¼ tsp (1 mL) black pepper, divided 2 Honeycrisp apples (8 oz/250 g) 4 1"- (2.5-cm-) thick boneless pork chops ½ cup (125 mL) apple butter 2 tsp (10 mL) Worcestershire sauce Directions Preheat the oven to 425°F (220°C). Peel and cut Read More
Tacos Oil for spraying pan and avocados 2 large, ripe avocados, seeded and peeled ¾ cup (175 mL) panko bread crumbs ½ tbsp (7 mL) Chipotle Rub 10-12 corn or flour tortillas Slaw & Sauce 5 oz (150 g) radishes, trimmed 1 medium carrot, peeled and cut into thirds ½ lime ⅓ cup (75 mL) fresh cilantro leaves ½ cup (125 mL) 2% plain low-fat Greek yogurt ⅛ tsp (0.5 Read More
Directions Line a Large Grooved Cutting Board with parchment paper and set aside. Be sure all the utensils are dry. To make the tuxedo shirt, in a (2-qt.) Saucepan, bring 1" of water to a simmer over medium-low heat. Place the white chocolate in a Double Boiler. Set the double boiler over the simmering water in the saucepan. Heat the chocolate Read More
Ingredients 1 medium head cauliflower (about 2-2 1/2 lbs/1 kg) 2 carrots, peeled 1 cup (250 mL) frozen peas 1 1" (2.5 cm) piece fresh gingerroot, peeled 2 garlic cloves 2 green onions 6 oz (175 g) low-sodium deli ham, sliced 1/2" (1-cm) thick 1 tbsp (15 mL) canola oil 2 eggs (or 3 egg whites) 1 cup (250 mL) canned pineapple tidbits, drained 2 tbsp (30 mL) reduced-sodium soy sauce Directions Cut cauliflower Read More
Ingredients 1 pkg (8 oz/250 g) cream cheese, softened 2 tbsp (30 mL) brown sugar Variation Mix-Ins Pumpkin 3 tbsp (45 mL) canned solid pack pumpkin 1½ tsp (7 mL) pumpkin pie spice Coating: ¾ cup (175 mL) finely chopped toasted pecans or chopped gingersnap cookies Chocolate 3 tbsp (45 mL) chocolate hazelnut spread ¼-1/2 cup (50-125 mL) mini milk chocolate Read More
Ingredients 1 pkg (8 oz/235 g) seamless crescent dough 1 can (20 oz or 540 mL) apple pie filling 2 tbsp (30 mL) granulated sugar 1/2 tsp (2 mL) cinnamon Vanilla ice cream (optional) Directions Preheat oven to 350°F (180°C). Roll out dough and use the Bakers Roller® to flatten and enlarge dough. Use Pizza & Crust Cutter to cut into 12 squares. Place dough in the Brownie Read More
Sauce 1 1” (2.5 cm) piece peeled fresh gingerroot (1 tbsp/15 mL grated) 1/2 cup (125 mL) smooth cashew, almond, or peanut butter 1/4 - 1/2 cup (50-125 mL) water (see cook’s tip) 1 tbsp (15 mL) fresh lime juice 1 tbsp (15 mL) gluten-free soy sauce 1/2 tbsp (7 mL) honey 1/2 tsp (2 mL) toasted sesame oil 1 garlic clove, pressed 1/2 tsp (2 mL) dried red pepper flakes (optional) Pad Thai 2 Read More
Ingredients 4 slices American cheese 1½ lbs (700 g) 85% lean ground beef 1 tbsp (15 mL) Worcestershire sauce ½ tsp (2 mL) garlic salt 4 hamburger buns, toasted Optional toppings: crisply cooked bacon slices, dill pickle slices, tomato slices, lettuce leaves, red onion slices, or avocado slices Directions Prepare the grill for direct cooking over medium-high heat (400–450°F/200–230°C). Cut each cheese slice into quarters. Stack the pieces Read More
Spiralized carrots and cucumbers replace the noodles in this light and refreshing layered salad. Ingredients Lightened-Up Asian Vinaigrette ½ cup (125 mL) low-sodium vegetable broth ⅓ cup (75 mL) rice vinegar 2 tbsp (30 mL) reduced-sodium soy sauce 1 tbsp (15 mL) sesame oil 2 tsp (10 mL) honey 2 garlic cloves, pressed ¼ tsp (1 mL) ground ginger ⅛ tsp (.5 mL) red pepper flakes Salad ½ seedless cucumber, cut in half crosswise Read More
INGREDIENTS 2 cups (500 mL) fresh corn kernels 1 large red bell pepper, seeded, coarsely chopped ½ red onion, coarsely chopped 2 large jalapeño peppers, sliced 1 tbsp (15 mL) canola oil 1 pkg (14 oz or 397 g) tortilla chips 2 pkg (8 oz/227 g each) shredded Colby & Monterey Jack Cheese (4 cups/1 L) 1 can (15 oz or 540 g) black beans, drained and rinsed 2 tbsp (30 mL) snipped fresh cilantro Read More
INGREDIENTS 1 small pkg (9 oz) white cake mix (see Cook’s Tip) 1/3 cup (75 mL) flour 2 oz (60 g) cream cheese, softened 4 tbsp (60 mL) butter (½ stick), melted 1 1/4 cups (300 mL) thawed frozen whipped topping 3/4 cup (175 mL) prepared lemon curd, divided 6 small whole strawberries, hulled 1 tbsp (15 mL) water DIRECTIONS Preheat oven to 350ºF (180ºC). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Combine cake mix, Read More
INGREDIENTS Dressing 2 tbsp (30 mL) fresh lemon juice 2 tbsp (30 mL) red wine vinegar 1/2 tsp (2 mL) dried oregano leaves 1/8 tsp (.5 mL) each salt and black pepper 1 garlic clove, pressed 2 tbsp (30 mL) olive oil Salad 2 english cucumber, cut in halves or thirds 1 small red onion (or 1/2 medium onion), peeled and ends trimmed 1 pint (2 cups/500 mL) cherry tomatoes 1 jar (7.5 oz/212 g) marinated Read More
Salad 2 firm plum tomatoes 2 small onions 1 head iceberg lettuce, rinsed and patted dry 2 tsp Crushed Peppercorn & Garlic Rub 2 beef tenderloin filets (6 oz/175 g each) or 12 oz (350 g) top sirloin steak, cut 1-in. (2.5- cm thick) Dressing 1/4 cup (50 mL) 2% plain low-fat Greek yogurt (see Cook’s Tips) 1/4 cup (50 Read More
2 teaspoons (10 mL) vegetable oil 2 cups (500 mL) chopped green bell pepper 2 cups (500 mL) chopped red bell pepper 1 cup (250 mL) chopped onion 4 garlic cloves, pressed 1 tablespoon (15 mL) chili powder 3/4 teaspoon (4 mL) ground cumin 2 cans (14.5 ounces/450 g each) diced tomatoes, undrained 1 can (15.5 ounces/450 g) mild chili beans in sauce, undrained 1 can (15.5 ounces/450 g) pinto beans, drained and rinsed 1 can (15 ounces/450 Read More
Tart Shells 1/2 cup butter or margarine, softened 3 oz cream cheese, softened 1 cup all-purpose flour Filling 2 tbsp butter or margarine, melted 3/4 cup packed brown sugar 1 egg 1 teaspoons vanilla 1 cup pecan halves, finely chopped Powdered sugar (optional) DIRECTIONS Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms. Using Small Scoop, shape dough Read More
12 oz (350 g) cream cheese, softened, divided 1 cup (250 mL) chopped green olives 1/2 cup (125 mL) plus 3/4 tsp (4 mL) sliced green onions 1/4 cup (50 mL) finely chopped fresh cilantro, divided 2 garlic cloves, pressed, divided 1/4 tsp (1 mL) salt 1/2 cup (125 mL) chopped ripe olives, divided 8 oz (250 g) sharp cheddar cheese, grated 1/3 cup (75 mL) sour cream 1 chipotle pepper in adobo sauce, chopped, Read More
1 pkg (8 oz or 250 g) refrigerated seamless crescent dough 1/4 cup (50 mL) pizza sauce 4 oz (125 g) block mozzarella cheese 12 black olives DIRECTIONS Preheat oven to 400°F. Remove dough from package (do not unroll). Cut dough into 12 even discs. Press discs evenly into the wells of Brownie Pan. Bake 8-10 minutes or until golden brown. Spoon about one tsp of Read More
Ingredients 1/2 tbsp (7 mL) olive oil 4 garlic cloves, pressed 2 pkg (10.5 oz/595 g each) grape or cherry tomatoes 1 cup (250 mL) unsalted vegetable stock, chicken stock or chicken broth 1 large eggplant, unpeeled 2 medium zucchini 2 medium yellow squash 3/4 oz (20 g) fresh basil leaves, snipped 1/2 tsp (2 mL) each salt and black pepper Directions Heat oil in All-Purpose Pot over medium heat 1-3 minutes or until Read More
Ingredients Rice 3 cups (750 mL) uncooked instant brown rice 2 1/4 cups (550 mL) water Coconut Sauce 1 cup (250 mL) lite coconut milk (shake before opening) 1 1/2 tbsp (22 mL) Asian Seasoning Mix 2 tbsp (30 mL) creamy peanut butter 2 tbsp (30 mL) reduced-sodium soy sauce 2 tbsp (30 mL) cornstarch Vegetables & Toppings 3 medium carrots, peeled 2 medium yellow squash 2 medium zucchini 1 medium red bell pepper 1 1/2 cups (375 mL) frozen shelled edamame, thawed 1 tsp Read More