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Ingredients 2 3/4 cups Pillsbury BEST® Self-Rising Flour 1/2 cup cold butter, cubed 1 cup chopped smoked ham 1 cup shredded sharp Cheddar cheese (4 oz) 2 teaspoons finely chopped fresh rosemary 1 cup plus 2 tablespoons buttermilk 1 3/4 cups cherry preserves (from 2 12-oz jars) Preparation Heat oven to 375°F. Line large cookie sheet with parchment paper. In large bowl, mix flour and 3/4 teaspoon black pepper. With pastry blender (or pulling 2 table knives through mixture in opposite directions) cut in butter until mixture looks like coarse crumbs....

Ingredients 1 1/2 cups ground baked ham or turkey ham 1/4 cup onion, minced or chopped fine 1/4 cup sweet pickle relish 1 tablespoon Dijon mustard 1/4 cup mayonnaise - more if necessary to make it more spreadable Preparation In food processor grind ham to desired consistency. In a medium bowl combine all ingredients, place in a covered container to chill. Serve on a split bun.

Ingredients 2 (3/4-lb.) turkey tenderloins 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup purchased honey-mustard salad dressing 1/4 cup chopped fresh basil Preparation Heat grill. Brush turkey tenderloins with oil; sprinkle with salt and pepper. In small saucepan, combine salad dressing and basil; mix well. When ready to grill, place turkey on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill....

Ingredients Dough 2-1 / 2 to 3 cups all-purpose flour 2-1 / 2 cups whole wheat flour 1 / 2 cup nonfat dry milk 2 envelopes FLEISCHMANN’S RapidRise Yeast 2 teaspoons salt 2 teaspoons ground cinnamon 2 cups water 1 / 3 cup honey 1 / 4 cup butter or margarine 1 / 4 cup sunflower seeds 1 / 4 cup chopped almonds 1 tablespoon sesame seed Seed Topping 1 / 4 cup honey...

Ingredients 3 cups cooked de-band chicken 1 cup chopped celery 1 cup mayonaize 2 TSP salt 2 TSP lemon juice 2 TSP dried onion flakes 1/2 cup sharp cheddar cheese Preparation combine & put in crock pot on bake until melted.

Ingredients 2 (8 ounce) packages cream cheese, softened 4 tablespoons mayonnaise 2 cups shredded Cheddar cheese 2 (6 ounce) cans crabmeat 1 1/2 tablespoons fresh lemon juice 2 teaspoons hot sauce 2 tablespoons Worcestershire sauce paprika, for garnish Preparation Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish....

Ingredients Ingredients 1 (3.3 pound/1 1/2 kilogram) whole red snapper, cleaned and scaled For the marinade: 3 cloves garlic, chopped 2 limes, juiced 2 tablespoons water Pinch clove Pinch pepper Vegetable oil, for sauteing 1/2 cup chicken stock 1 onion, sliced 2 bay leaves 2 pinches dried Mexican oregano 1/2 cup freshly made tomato puree (water, tomatoes, and a dash of olive oil) 4 plum tomatoes 6 pickled chiles or 1 or 2 jalepeños sliced...

Ingredients ingr. list for 2 lbs. 1/2 container raw tahini cooked garbanzo beans (chick peas) - 2 cans or equivalent quantity. separate beans from liquid. keep liquid from can or from cooking. 2 lemons, squeeze the lemon juice 2-3 garlic cloves ground cumin (must have, not the same without) salt & pepper blender or food processor Preparation instructions start with garlic - chop add raw tahini with all lemon juice and liquid from chick peas (start with same amount as raw tahini)...

Ingredients see applications for more details http://itunes.apple.com/us/app/indian-cuisines/id435913570?mt=8 Preparation see applications for more deatils

Ingredients 1 large eggplant 2 T oil 2 C chopped potato 2 C chopped onion 2 T minced garlic 1 T powdered ginger 1/4 t crushed red pepper 2 t curry powder 1/2 t coarse sea salt 1/2 t cracked black pepper 1 T tomato paste 2 chopped fresh tomatoes 1 C vegetable broth 2 C cooked brown rice Preparation Heat 1 T of oil in a pan. Add eggplant and cook until browned....

Ingredients 1 box (14.1 oz) refrigerated Pillsbury™ Mini Pie Crusts (14 Count), softened as directed on box 1 can (21 oz) more fruit apple pie filling, coarsely chopped Whipped topping or vanilla ice cream, if desired Preparation Heat oven to 425°F (400°F for dark or nonstick pan). Remove crusts from pouches; slowly and gently unroll on work surface. Separate into 14 crusts; discard scraps. Fit crusts into 14 ungreased regular-size muffin cups, pressing firmly against sides and bottoms....

Ingredients 1 flank steak 1/4 cup soy sauce 3 tablespoons honey 2 tablespoons garlic vinegar 1 1/2 teaspoons granulated garlic 1 1/2 teaspoons ground ginger 3 tablespoons granulated onion 3/4 cup olive oil 3 green onion, tops and bottoms 1/2 cup light brown sugar 4 cloves garlic, crushed 1/2 cup dry red wine Preparation Trim fat from steak. Make criss-cross cuts against the grain on each side of the steak making sure not to cut completely through the meat, and place into a large Zip-Lock bag....

Ingredients 1 lb tomatillos, husks removed, rinsed, coarsely chopped 4 tablespoons Crisco® Pure Olive Oil 1 bag (11 oz) frozen backyard grilled potatoes 1 teaspoon Watkins™ Ground Cumin 1/2 cup chopped fresh cilantro 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust 2 cups shredded mozzarella cheese (8 oz) Preparation Set oven control to broil. Spray 15x10x1-inch pan with Crisco® Original No-Stick Cooking Spray. Place tomatillos in pan; toss with 2 tablespoons of the oil....

Ingredients Vegetable oil, for brushing 4 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed Extra-virgin olive oil 1 tablespoon smoked paprika 1 tablespoon light-brown sugar Coarse salt and freshly ground pepper 1/4 cup chopped fresh herbs, such as dill, parsley, basil, and/or chives 3/4 cup mayonnaise 4 seeded rolls, halved Romaine lettuce leaves, sliced tomatoes, cucumbers sliced on the bias, and lemon wedges, for serving Flaky sea salt, such as Maldon, for serving...

Ingredients 4 five ounce grouper filets - also red snapper, salmon, tilapia 1 large tomato, chopped 1 T chopped fresh basil 1 T chopped fresh chives 2 T lemon juice, freshly squeezed 1 T extra virgin olive oil salt and pepper to taste parchment paper Preparation Prepare parchment paper, brushing lightly with olive oil Place fish on paper, season with salt and pepper Divide herbs and tomatoes among the four pieces of fish Combiine lemon juice and olive oil and divide among 4 pieces of fish....

Ingredients 1 pound shrimp, the bigger the better, and the amount depends on the amount of shrimp that you want on a bite, and it can be either cooked or not, if not cooked the lime juice will cook it, but it has to marinate longer, if cooked do not cook for more than 5 minutes, or it will get rubbery. 1 pack imitation crab meat, or the meat of one crab....

Ingredients 1 pound ground pork 1/2 cup panko 1/4 cup minced red onion 1/4 cup packed fresh cilantro, finely chopped, plus more for serving Coarse salt 1 tablespoon safflower oil 1 cup fresh pineapple chunks, plus 1 cup fresh pineapple juice, from one pineapple (reserve any additional pineapple and juice for another use) 2 tablespoons rice wine vinegar 1/2 teaspoon cornstarch 1 large pinch Cayenne pepper Serrano pepper, very thinly sliced, for serving...

Ingredients 1.5 C wheatberries 4 cups water 1 shallot 1 garlic half a lemon 5 tbsp olive oil 1 red bell pepper 1 tbsp sherry vinegar 1/4 cup toasted almonds 1/2 cup grated pecorino romano/parmesan cheese Preparation Roast wheatberries for 5 minutes in 1 tbsp of (cooking) canola oil. Then transfer into a pot with 4 cups of water. Let wheatberries cook for 30-45 minutes. Chop red pepper and shallot finely....

Ingredients -4 Chicken Breasts. -2 bags of Field Greens or your favorite bagged salad. -2 Avacados. -1 bag of Dried Cranberries. -1 bag of shredded or julienne cut Carrots. -shredded parmesan cheese (optional) Preparation Grill the 4 Chicken Breasts and set aside. Get 4 large salad bowels or dinner plates and distribute the greens amongst them. Top the greens with a handfull each of the shredded/julienne carrots and dried cranberries. Cube the avacado and put half an avacado on each salad....

Ingredients 2/3 standard package of Oreo cookies (2 1/2 cups Oreo cookie crumbs) 1 (7.25 oz.) bottle of Magic Shell ice cream topping Preparation Crush the Oreos so you get 2 1/2 cups Oreo crumbs. Pour the Magic Shell topping over the cookie crumbs and mix well to combine. Use as an ice cream topping or the filling for ice cream cakes. Related Video