Ingredients 1 c. pecan halves (about 4 ounces) 3 c. all-purpose flour 1 1/2 tbsp. sugar 1 1/2 tbsp. baking powder 1 1/2 tsp. chopped thyme 1 tsp. kosher salt 1/2 tsp. Freshly ground pepper 1 1/2 stick cold unsalted butter (6 ounces) 3/4 c. sour cream 1 large egg 1 large egg yolk 1/4 c. whole milk coarse sea salt Preparation Step 1Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake for 6 minutes, or until lightly toasted....

Ingredients 2 pounds fresh green beans, trimmed1 can (14-1/2 ounces) chicken broth1/2 pound bacon strips, chopped1 cup dried apricots, chopped1/4 cup balsamic vinegar3/4 teaspoon salt3/4 teaspoon garlic powder3/4 teaspoon pepper Preparation Place beans and broth in a large saucepan. Bring to a boil. Cook, covered, until beans are crisp-tender, 4-7 minutes; drain. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels....

Ingredients 3 eggs1 tablespoon shredded Manchego cheese2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1/4 teaspoon pepper1 tablespoon chopped green onion1 tablespoon chopped roasted sweet red pepper1-1/2 teaspoons olive oil2 sun-dried tomato tortillas (10 inches), warmed1/4 cup tapenade or ripe olive bruschetta toppingTOPPING:1-1/2 teaspoons minced fresh parsley1-1/2 teaspoons lemon juice1-1/2 teaspoons olive oil1 garlic clove, minced1/2 teaspoon capers, drained Preparation In a small bowl, whisk the eggs, cheese, oregano and pepper; set aside....

Ingredients 1 egg, lightly beaten1/2 cup soft bread crumbs1/4 cup chopped onion2 teaspoons Worcestershire sauce1/2 teaspoon garlic powder1 pound ground beefGRAVY:2 tablespoons all-purpose flour1 can (14-1/2 ounces) beef broth1/4 cup ketchup1 tablespoon Worcestershire sauce1/4 teaspoon dried basil1 jar (4-1/2 ounces) sliced mushrooms, drainedMashed potatoes Preparation In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties; place in a shallow 2-qt. microwave-safe dish....

Ingredients 3 medium zucchini, cut into 1/4-inch slices1 teaspoon salt, divided1/2 teaspoon pepper, divided1 medium onion, thinly sliced1 medium green pepper, thinly sliced3 medium tomatoes, sliced2/3 cup condensed tomato soup, undiluted1 teaspoon dried basil1 cup shredded cheddar cheeseMinced fresh basil, optional Preparation Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes....

Ingredients 2 tablespoons sugar2 tablespoons olive oil4 teaspoons honey1 tablespoon cider vinegar1 teaspoon lemon juice1/4 teaspoon salt1/4 teaspoon celery seed, crushed1/4 teaspoon ground mustard1/4 teaspoon paprika1/8 teaspoon onion powder2 cups torn mixed salad greens1 medium ripe avocado, peeled and sliced6 medium fresh strawberries, sliced Preparation In a small bowl, whisk the first 10 ingredients. Arrange greens on two salad plates; top with avocado and strawberries. Drizzle with dressing.

Ingredients 1 package white cake mix (regular size)1 package (3 ounces) strawberry gelatin1 cup water1/2 cup canola oil4 large egg whites1/2 cup mashed unsweetened strawberriesWhipped cream or frosting of your choice Preparation Preheat oven to 350°. In a large bowl, combine dry cake mix, gelatin powder, water and oil. Beat on low speed 1 minute or until moistened; beat on medium 4 minutes. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form....

Ingredients 1 pound bulk pork sausage1 medium head cabbage (about 1-1/2 pounds), thinly sliced1 large onion, thinly sliced1 large carrot, shredded2 teaspoons chicken bouillon granules1/4 cup boiling water2 cups sour cream3/4 teaspoon salt1/2 teaspoon pepper8 ounces noodles, cooked and drainedFresh parsley, optional Preparation In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add cabbage, onion, and carrot; mix well. Dissolve the bouillon in water; pour over vegetables....

Ingredients 2 cups water1 tablespoon butter1 teaspoon chicken or 1/2 vegetable bouillon cube1 cup uncooked long grain rice2 tablespoons reduced-sodium soy sauce1 teaspoon dried minced onion1/2 teaspoon onion powder1/4 teaspoon dried basil1/4 teaspoon dried marjoram1/4 teaspoon dried thyme Preparation In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender....

Ingredients 3/4 cup packed brown sugar1/2 cup reduced-sodium soy sauce1/2 cup ketchup1/4 cup honey2 tablespoons white wine vinegar3 garlic cloves, minced1 teaspoon salt1 teaspoon ground ginger1/4 to 1/2 teaspoon crushed red pepper flakes5 pounds bone-in country-style pork ribs1 medium onion, sliced2 tablespoons sesame seeds, toasted2 tablespoons chopped green onions Preparation In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-qt....

Ingredients 1 large leg of lamb 1/2 lb. carrots 1/2 lb. onion 1/2 lb. celery root 2 head garlic 4 sprig rosemary 3 tbsp. Dijon mustard 1/2 c. grapeseed oil Salt and pepper to taste 3/4 lb. pancetta (Italian bacon) 3/4 lb. cherries (frozen cherries can be substituted if fresh are not available) 1/4 lb. chives 1/4 lb. Parsley 1/2 c. lamb drippings from roast 1 c. red wine 1/2 c....

Ingredients 1 1/2 lb. large shrimp 1/2 c. olive oil 2 cloves garlic 1/2 tsp. salt 1 small onion 1 tbsp. Chopped flat-leaf parsley 1 1/2 tbsp. chopped fresh sage leaves 1 tbsp. Wine vinegar 1/4 tsp. fresh-ground black pepper 3 c. drained and rinsed canned cannellini beans (two 15-ounce cans) Preparation Step 1Light the grill or heat the broiler. Thread the shrimp onto four skewers. In a shallow glass dish, combine 1/4 cup of the oil with the garlic and 1/4 teaspoon of the salt....

Ingredients 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up1 cup Italian salad dressing1-1/4 cups crushed cornflakes Preparation Place chicken in a large resealable plastic bag or shallow glass container; add salad dressing. Seal or cover and turn to coat. Refrigerate for at least 1 hour. Drain and discard marinade. Coat chicken with cornflakes; place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until juices run clear....

Ingredients 2 tablespoons vegetable oil1/2 pound fully cooked smoked Polish sausage, cut into 1/2-inch diagonal slices1 cup chopped onion1 cup sliced celery1/2 cup chopped green pepper1 garlic clove, minced1/2 teaspoon dried oregano1/2 teaspoon pepper4 to 5 medium zucchini, sliced4 to 5 medium tomatoes, coarsely choppedHerb seasoning blend to taste Preparation Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender....

Ingredients 2 medium baking potatoes, peeled and cut into 1/4-inch julienned slices1 tablespoon butter, melted1/4 teaspoon salt1/8 teaspoon pepper Preparation Place potatoes in a bowl drizzle with butter and toss to coat. Transfer to a lightly greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 45 minutes until golden brown, turning once. Sprinkle with salt and pepper.

Ingredients 1 can (14 ounces) water-packed artichoke hearts, drained and chopped1 cup fresh baby spinach, chopped1/2 cup sour cream1/2 cup mayonnaise1/2 cup shredded part-skim mozzarella cheese1/2 cup shredded Parmesan cheese1/3 cup chopped red onion1/4 teaspoon garlic powderWhole wheat baguette slices, chunks of rainbow carrots and celery Preparation Place the first eight ingredients in a 1-1/2-qt. slow cooker; stir to combine. Cook, covered, on low 2 to 2-1/2 hours or until heated through....

Ingredients 1 jar (32 ounces) whole dill pickles1/3 cup prepared horseradish3/4 cup sugar1/2 cup water1/2 cup cider vinegar Preparation Drain and discard juice from pickles. Slice pickles into spears and return to jar. Add horseradish. In a saucepan, bring the sugar, water and vinegar to a boil. Remove from heat; cool slightly. Pour over pickles. Cool completely. Cover jar and shake. Refrigerate for at least 8 hours or overnight.

Ingredients 1 cup butter, softened1-1/3 cups sugar2 large eggs1/4 cup sorghum syrup1 teaspoon grated orange zest3 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon each ground cloves, cardamom and nutmeg Preparation In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and orange zest. Combine the flour, baking soda, baking powder, cinnamon, salt, cloves, cardamom and nutmeg; gradually add to creamed mixture and mix well....

Ingredients 1 package (6 ounces) fresh baby spinach1 package (5 ounces) fresh arugula or additional baby spinach1/2 cup dried cherries1/3 cup sliced almonds, toasted1/4 cup olive oil1/4 cup balsamic vinegar1/2 teaspoon salt1/4 teaspoon pepper1 cup crumbled goat cheese Preparation In a salad bowl, combine the spinach, arugula, cherries and almonds. Combine the oil, vinegar, salt and pepper; drizzle over salad and toss to coat. Sprinkle with goat cheese. Serve immediately.

Ingredients 4 cups torn fresh spinach1/2 cup shredded Monterey Jack cheese1/2 cup coarsely crushed butter-flavored crackers (about 8)Ranch salad dressing or dressing of your choice Preparation Place spinach in a salad bowl; top with cheese and crackers. Serve with dressing.