Delicious bruschetta topped with slightly spicy avocado and a fresh tomato salad.MORE+LESS-Updated May 12, 20172medium avocados, mashed1-2 tablespoons Old El Paso™ taco seasoning mix1pint cherry tomatoes, chopped1tablespoon balsamic vinegar1tablespoon fresh basil, minced (+ more for garnish)Hide Images1Preheat oven to 450°F.
Category The best recipes
Enjoy the deep-fried funnel cake awesomeness of the state fair all year round with this DIY recipe.MORE+LESS-Vegetable oil, for frying2cups Bisquick™ Original baking mixPowdered sugar, for toppingHide Images1Pour oil about one inch deep into a large saucepan or stockpot. Heat over medium heat until a candy thermometer reads 350°F to 360°F.
Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.MORE+LESS-2tablespoons butter, melted2tablespoons Gold Medal™ all-purpose flour1lb red potatoes, unpeeled, diced (3 cups)1cup Cascadian Farm™ premium organic frozen sweet corn (from a 10- or 16-oz package)1/2cup finely diced red bell pepper1green onion, thinly sliced, whites only1tablespoon seeded and finely chopped jalapeño chile2boneless skinless chicken breasts, diced (14 oz)1package (1 oz) Old El Paso™ original taco seasoning mix1container (32 oz) Progresso™ chicken broth1/4cup heavy whipping cream2tablespoons chopped fresh cilantro leavesHide Images1In medium bowl, mix butter and flour.
Prep 5minTotal5minServings2A simple cocktail that actually tastes like cotton candy! The presentation is just as impressive and fun as the drink.MORE+LESS-BySugar and CharmUpdated March 7, 2017Ingredients1large bag cotton candy (any flavor)1bottle marshmallow vodkaStepsHide Images1Fill a glass with fluffy cotton candy and place them on a serving tray.
An easy couscous dish that& 39;s served cold to help battle the heat!MORE+LESS-2lemons (just the juice)Hide Images1Cook your couscous according to the instructions on the packet.2In the meantime, chop up all your veggies, put them in a large bowl, and pop them in the fridge.3When your couscous is done cooking, let it cool for 15 minutes then put it in the bowl where your veggies are.
It’s hard to wrap your head around how just four ingredients: Gouda cheese, Dijon mustard, diced ham and fresh chives can create so much flavor with so little effort, but trust us, your mind is about to be blown.MORE+LESS-2tablespoons butter, melted2tablespoons Dijon mustard1/2teaspoon ground black pepper4medium (about 7 oz each) Yukon gold potatoes, cut in 1-inch pieces2cups (about 12 oz) diced ham, (3/4-inch dice)1 1/3cups shredded Gouda cheese2tablespoons chopped fresh chivesHide Images1Heat gas or charcoal grill.
Conquer your fear of making risotto at home—it’s time. Sure, risotto fares a little on the fancy side, but it’s totally doable and more worth it than ever, thanks to this version filled with caramelized onions and topped with crispy bacon.MORE+LESS-Make withProgresso Broth3medium onions, thinly sliced (3 cups)1carton (32 oz) Progresso™ beef flavored broth1 1/2cups uncooked arborio rice1/2cup grated Parmesan cheese6slices bacon, crisply cooked, crumbled (1/2 cup)Hide Images1In 12-inch skillet, heat 2 tablespoons of the butter over high heat.
Chicken salad infused with Thai flavors all rolled up in a wrap.MORE+LESS-3chicken breasts, cut into quarters1 1/2cups dry cole slaw mix (shredded cabbage and carrots)3green onions, thinly sliced3tablespoons chopped cilantro3tablespoons chopped dry-roasted peanuts3tablespoons creamy peanut butter3tablespoons light brown sugar3tablespoons light sesame oil1 1/2teaspoons minced garlicPinch of red pepper flakes4to 6 10-inch flour tortillasHide Images1Bring a large pot of water to a boil.
These fish tacos are food truck-worthy but air fryer-easy, which is why you’ll find yourself making them a little too often for a weeknight dinner. Also not sorry about the crunchy slaw that’s so good, you’ll find yourself eating it on its own.MORE+LESS-1clove garlic, finely chopped1 1/2cups shredded green cabbage1/4cup thinly sliced red onion2tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)1/2cup Progresso™ plain panko crispy bread crumbs1/2lb skinless white fish fillets (such as halibut or mahi mahi), cut into 1-inch strips1package (12 bowls) Old El Paso™ mini flour tortilla taco bowls, heated as directed on packageSliced avocado, thinly sliced radishes, chopped fresh cilantro leaves and lime wedgesHide Images1In medium bowl, mix sour cream, mayonnaise, garlic, lime juice and salt.
This cheesy, beefy take on the classic English dish is scientifically engineered to be the coziest of all comfort foods. Topped with buttery mashed potatoes (and even more cheese), this warm and bubbly casserole was made for chilly nights.MORE+LESS-1lb lean (at least 80 ) ground beef2medium carrots, peeled, chopped (1 cup)2cloves garlic, finely chopped2tablespoons Gold Medal™ all-purpose flour1 1/2cups shredded sharp Cheddar cheese (6 oz)1/2cup Cascadian Farm™ organic frozen peas1pouch (4.
Roasted Vegetables1/2lb fresh asparagus spears, cut into 1 1/2-inch pieces1small red bell pepper, cut into 1/2-inch pieces1medium zucchini, cut into 1/2-inch pieces2cloves garlic, finely choppedPasta1package (9 oz) refrigerated fettuccineAlfredo Sauce1/2cup butter, cut into pieces3/4cup grated Parmesan cheeseHide Images1Heat oven to 425°F.
Forget ordering takeout. Red curry paste and coconut milk give this dish its uniquely complex flavor.MORE+LESS-2cups canned unsweetened coconut milk, stirred (to combine the cream and water)(from two 14-oz cans)2tablespoons packed brown sugar2to 3 tablespoons Thai red curry paste4boneless skinless chicken thighs (about 1 lb), cut into 1 1/2-inch cubes4cups broccoli florets (about 10 oz)1medium red bell pepper, cut into 1-inch pieces1serrano chile, seeded, finely chopped1/3cup loosely packed Thai or Italian basil leaves, thinly slicedSteamed white or jasmine rice, if desiredHide Images1Spray 4-quart slow cooker with cooking spray.
It’s everyone’s favorite dressing, made with a fall twist. This creamy pumpkin-kissed Ranch is delicious on everything from veggies to crisp salad greens.MORE+LESS-Updated October 3, 20161container (6 oz.) Yoplait® Original vanilla yogurt1/4cup extra light olive oil1/4cup apple cider vinegar3tablespoons honey or pure maple syrup1/4medium sweet onion, peeled and diced1 1/2teaspoons pumpkin pie spiceHide Images1Puree all ingredients together in a blender.
Pull those takeout menus off the side of your fridge and throw them in the trash—yep, this sesame chicken recipe is that good. Crispy-coated and deep-fried chicken is smothered in a luscious honey-sesame sauce and served over a bed of fluffy steamed rice—now that’s some serious yum!MORE+LESS-Updated November 27, 20192boneless, skinless chicken breasts, cut into 1/2-inch pieces1cup cornstarch mixed with 1 teaspoon saltPeanut oil for deep fryingSesame seeds for sprinklingFor the marinade1tablespoon Chinese rice wine or dry sherryFor the sauce2large cloves garlic, minced2teaspoons minced fresh ginger1 1/2tablespoons toasted sesame oil2tablespoons brown sugar1tablespoon rice vinegar1teaspoon chili sauce, for heat (optional)Hide Images1Whisk the marinade ingredients together and pour over the cubed chicken.
Slow cookers aren’t exactly famous for creating crispy textures, but with last-minute help from the broiler, you can have the best of both worlds—savory wild rice and meltingly tender chicken with crispy, crunchy, delicious skin.MORE+LESS-Make withProgresso Broth2cups thinly sliced yellow onions1 1/2cups Progresso™ chicken broth (from 32-oz carton)8oz button mushrooms, sliced2tablespoons butter, melted1/2teaspoon ground black pepper1package (20 oz) bone-in skin-on chicken thighs (about 4)1/4cup chopped fresh Italian (flat-leaf) parsley1tablespoon chopped fresh thyme leavesHide Images1Spray 5-quart slow cooker with cooking spray.
Skip the take-out with this easy dish that’s ready in 20 minutes!MORE+LESS-Updated September 18, 20172tablespoons vegetable oil1lb frozen cooked large shrimp, thawed, peeled and deveined1/2teaspoon ground gingerHide Images1Add oil to 12-inch skillet over high heat.2Dice pepper and onion. Add to oil and cook for 2 minutes, stirring often.
Candy-inspired cocktails for a crowd, featuring bubble-gum flavored vodka and sour fruit liqueur.MORE+LESS-2/3cup frozen lemonade concentrate, thawed and strained to remove solids1 1/2cup bubble-gum flavored vodka4tablespoons sour apple, sour watermelon or berry blue sour liqueur12small lollipops, unwrapped, for garnish if desiredHide Images1Combine liquid ingredients in a large pitcher and stir well.
For the dough:4lbs yautía root, also known as malanga or cocoyam1package seasoning with achiote (annatto), to tasteEnough oil to fry 15 stuffed alcapurriasHide Images1In a medium-sized skillet, add the sofrito, salt, bell pepper and sauté for a few minutes. Then add the ground beef and stir to evenly break-up the meat.
If you were ever an elementary school student in Utah, you’ll know these bars well. If not, you’ll still love these sweet, creamy, chocolaty, makes-the-whole-day bars just as much, even if a lunch lady never plunked one on your cafeteria tray way back when.MORE+LESS-Updated March 3, 2017Make withBetty Crocker Cookies1package (17.
This is the ultimate easy breakfast to serve a crowd! Cheesy mashed potatoes topped with eggs, bacon, and plenty of cheese, served up in a cast iron skillet. MORE+LESS-1pouch (4.7 oz) Betty Crocker™ Mashed Potato Mix Loaded Mashed1 1/2cups shredded sharp cheddar cheeseSalt and pepper, to tastePinch of crushed red pepperHide Images1Preheat oven to 350° F.
Take control of your takeout spending by making your favorite on-the-go recipe right at home. This Panda Express™ orange chicken recipe has a touch of sweet, a bit of spice and lots of sticky—it’s crunchy, saucy and delicious in all the right ways.MORE+LESS-Updated November 28, 20191/4cup orange juice concentrate3tablespoons apple cider vinegar1/2teaspoon red pepper flakes2boneless skinless chicken breasts, diced1/2teaspoon fresh ground pepper1cup coconut oil (for frying)2cups vegetable oil (for frying)Hide Images1Preheat oven to 425°F.