Recipes by Meal | Taste of Home

Miso Soup

Vivian Jao — Thu, 28 Nov 2024 06:45:03 +0000

Ingredients

4 cups reduced-sodium vegetable broth or water
2 teaspoons dashi powder
1-in. piece fresh gingerroot
1 package (16 ounces) silken firm tofu, diced
1/4 cup miso paste
1 tablespoon (1/8 ounce) wakame flakes or chopped nori sheets
1 tablespoon reduced-sodium soy sauce, optional
3 green onions, thinly sliced

Directions

In a Dutch oven or stock pot, bring broth, dashi and gingerroot, simmer 10-15 minutes. Discard ginger. Add tofu, miso and wakame; simmer another 2-3 minutes. If desired, add soy sauce. Ladle into bowls; garnish with green onion.

Nutrition Facts

1-1/4 cup: 233 calories, 3g fat (1g saturated fat), 0 cholesterol, 3733mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 22g protein.

Apple Fritters

Susan Bronson — Wed, 06 Nov 2024 19:12:31 +0000

Ingredients

GLAZE:
1-1/2 cups confectioners' sugar
3 tablespoons whole milk
1 teaspoon vanilla extract
FRITTERS:
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 cup whole milk or buttermilk
2 large eggs, room temperature, lightly beaten
3 tablespoons unsweetened applesauce
2 tablespoons butter, melted
1-1/2 teaspoons vanilla extract
2 cups chopped peeled apple
Oil for deep-fat frying

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Directions

In a large bowl, mix together confectioners' sugar, milk and vanilla extract; set aside.

In another large bowl, combine flour, sugar, baking powder, cinnamon and salt. Create a well in the center; add milk, eggs, applesauce, melted butter and vanilla extract. Use a fork to stir together until just combined. Fold in apples. Let rest 10 minutes at room temperature.
Heat oil in a cast-iron skillet to 375°. Working in batches, use a 1/4 cup measuring cup to drop batter into hot oil. Fry 2-3 minutes per side or until golden brown. Transfer fritters to paper towel-lined plates; blot dry with paper towels. Dip hot fritters into glaze; flip to fully coat. Transfer to a wire rack or sheet pan to cool.

Nutrition Facts

1 fritter: 277 calories, 8g fat (2g saturated fat), 38mg cholesterol, 254mg sodium, 48g carbohydrate (31g sugars, 1g fiber), 4g protein.

Seekh Kabobs

Susan Bronson — Tue, 26 Nov 2024 14:54:29 +0000

Ingredients

2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 pound ground beef
1/2 cup grated onion
1/4 cup minced seeded jalapeno pepper
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot
1/4 cup minced fresh cilantro
1 tablespoon minced fresh mint
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garam masala
2 tablespoons canola oil
Metal or wooden skewers

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Directions

Over medium heat, preheat a small skillet. Toast cumin and coriander seeds until seeds have darkened, 1-2 minutes, stirring frequently. Cool completely. In a spice grinder, or with a mortar and pestle, grind seeds to a powder.

In a large bowl, combine ground beef, onion, jalapeno, garlic, ginger, cilantro, mint, salt, pepper, garam masala, and ground cumin and coriander; mix well. Cover; refrigerate 1 hour.
Form mixture into 4-5 in. logs. Thread onto skewers.
In a large skillet, heat oil over medium-high heat. Add kebabs, spacing 1/2-in. apart; cook until browned and crispy on the edges and meat is cooked through, 2-3 minutes per side. Repeat with remaining kebabs. Transfer to a paper towel-lined plate to drain. Serve immediately.

Nutrition Facts

1 kabob: 128 calories, 9g fat (2g saturated fat), 31mg cholesterol, 292mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 9g protein.

Hot Chocolate Dip

Nancy Mock — Mon, 25 Nov 2024 17:16:23 +0000

Ingredients

1 jar (7-1/2 ounces) marshmallow creme
2/3 cup instant hot cocoa mix (about 4 packets)
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Assorted cookies, crackers and pretzels

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Directions

In a large bowl, beat marshmallow creme, hot chocolate mix and vanilla on low speed until blended. Add whipped topping, mix until just combined, about 30 more seconds.

Transfer to a serving bowl; cover and chill for 30 minutes. Serve with dippers of choice.

Nutrition Facts

2 tablespoons: 173 calories, 5g fat (4g saturated fat), 0 cholesterol, 125mg sodium, 30g carbohydrate (24g sugars, 1g fiber), 0 protein.

Mashed Sweet Potatoes

Kelsey Dimberg — Mon, 25 Nov 2024 06:44:57 +0000

Ingredients

6 medium sweet potatoes, peeled and cubed (about 2 pounds)
1-1/2 teaspoons salt, divided
1/2 cup whole milk
1/4 cup butter
1/3 cup maple syrup

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Directions

Place sweet potatoes and 1/2 teaspoon salt into a stock pot; add water to cover. Bring to a boil; reduce heat, cook uncovered, until potatoes are fork-tender, 15-20 minutes. Drain and return to pan.

Meanwhile, In a small saucepan, heat milk, maple syrup and butter until just warm and butter is melted; set aside.
Mash sweet potatoes while gradually adding milk mixture to reach desired consistency. Stir in remaining 1 teaspoon salt.

Nutrition Facts

3/4 cup: 239 calories, 6g fat (4g saturated fat), 17mg cholesterol, 510mg sodium, 44g carbohydrate (23g sugars, 4g fiber), 3g protein.

Nothing Bundt Cake Copycat

Kelsey Dimberg, Val Goodrich — Sun, 24 Nov 2024 07:00:23 +0000

Ingredients

1 package devil's food cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1 cup sour cream
1/2 cup canola oil
1/2 cup water
4 large eggs, room temperature
3 teaspoons vanilla extract
1 cup semisweet chocolate chips
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1-1/2 teaspoons vanilla extract
3 cups confectioners' sugar

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Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

In a large bowl, combine first 7 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in chocolate chips. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Pipe or spread over top of cake.

Nutrition Facts

1 piece: 460 calories, 23g fat (10g saturated fat), 79mg cholesterol, 370mg sodium, 61g carbohydrate (44g sugars, 1g fiber), 5g protein.

Chicken Francese

Camille Berry — Sun, 24 Nov 2024 06:46:05 +0000

Ingredients

1 pound boneless skinless chicken breasts
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 large egg, beaten
1/4 cup olive oil
SAUCE:
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
1/3 cup lemon juice
2 tablespoons butter, softened
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley
Charred lemon wedge, optional

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Directions

Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a shallow bowl, combine flour, Parmesan, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and garlic powder. Place egg in a separate shallow bowl.
In a large skillet, heat oil over medium heat.
Dip chicken in flour to coat both sides; shake off excess. Dip in egg, letting excess drip off. Place immediately into hot pan, cook until browned, 2-3 minutes per side. Remove from pan, keep warm. Repeat with remaining chicken.
Increase heat to medium-high. Add wine; cook until wine has dissipated, stirring up browned bits in the bottom of the skillet, 2-3 minutes. Add chicken broth and lemon juice; bring to a simmer. In a small bowl, combine softened butter and flour to form a paste; add to skillet. Bring to a simmer; cook until sauce has thickened and reduced, stirring frequently, 4-5 minutes. Stir in salt and pepper. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Sprinkle with parsley. If desired, serve with lemon wedges.

Nutrition Facts

1 serving: 426 calories, 24g fat (7g saturated fat), 128mg cholesterol, 1070mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 28g protein.

Cinnamon Roll Apple Pie

Susan Bronson — Mon, 25 Nov 2024 06:44:25 +0000

Ingredients

1 (7-1/2 ounce) sheet refrigerated pie crust
1/2 cup packed brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup butter, melted
1 tablespoon lemon juice
1-1/2 teaspoons vanilla extract
6 cups chopped peeled apples (Granny Smith)
1 can (17-1/2 ounces) large refrigerated cinnamon rolls with icing

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Directions

Preheat oven to 400°. On a lightly floured surface, roll pie crust dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.

In a large bowl, stir together brown sugar, sugar, flour, cinnamon, nutmeg and salt. Stir in melted butter, lemon juice and vanilla extract until smooth. Stir in apples until thoroughly coated. Spoon into prepared crust.
Remove cinnamon rolls from can; set aside icing. Place cinnamon rolls on a cutting board; use a rolling pin to flatten cinnamon rolls into one 1/4-inch thick sheet. Place on top of apples; press edges of each flattened cinnamon rolls together to form a top crust. Press edges together with bottom pie crust to seal. Cover with foil, bake 30 minutes. Remove foil, bake until top is browned, 10-12 minutes longer. Drizzle icing on top.

Nutrition Facts

1 serving: 523 calories, 18g fat (8g saturated fat), 20mg cholesterol, 629mg sodium, 87g carbohydrate (50g sugars, 2g fiber), 4g protein.

Cinnamon Rolls with Apple Pie Filling

Suzanne Podhaizer — Wed, 06 Nov 2024 18:55:35 +0000

Ingredients

2 cans (21 ounces each) apple pie filling
2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with icing, chopped
Confectioners' sugar, optional

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Directions

Preheat oven to 350°. Place pie filling into greased 13x9-in. baking dish. Top with pieces of cinnamon roll; stir gently to incorporate.

Bake 50-55 minutes or until cinnamon rolls are cooked through. Drizzle icing on top, serve warm. If desired, garnish with confectioners' sugar.

Nutrition Facts

1 serving: 358 calories, 8g fat (2g saturated fat), 0 cholesterol, 590mg sodium, 71g carbohydrate (33g sugars, 2g fiber), 3g protein.

Thanksgiving Charcuterie Board

Lauren Pahmeier, Shannon Norris — Sat, 23 Nov 2024 06:44:05 +0000

Ingredients

MEATS AND CHEESES:
Blue cheese
Brie cheese
Colby cheese, cubed
Hot uncured capocollo
Merlot Bellavitano cheese
CONDIMENTS:
Highbush Cranberry Jam
Marinated Olives
Pickles
FRUITS AND VEGETABLES:
Apples
Blanched green beans
Dried apricots
Pears
Pomegranates
Red grapes
GARNISHES:
Fresh sage, thyme, and rosemary sprigs, for garnish
Mini pumpkins, for garnish
SNACKS:
Cinnamon Praline Nuts
Maple sandwich cookies

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Directions

On a large platter or cutting board, arrange meats and cheeses. Place condiments in small jars or bowls; tuck among cheeses. If desired, place a maple leaf cookie cutter on the center of the Brie cheese. Spoon cranberry jam into the cutter, using a toothpick to fill in small spaces. Carefully remove the cookie cutter.

Continue filling the board with fruits, vegetables, garnishes, and snacks.

Pear Puff Pastry

Emily Teel — Thu, 21 Nov 2024 16:45:36 +0000

Ingredients

4 small pears
4 cups water
2 cups sugar
1 cup honey
1 small lemon, halved
3 cinnamon sticks (3 inches)
6 to 8 whole cloves
1 vanilla bean
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

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Directions

Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary.

In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, until almost tender, basting occasionally with poaching liquid, 16-20 minutes.
Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside.
Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. Brush lightly with beaten egg. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.
Transfer to a parchment-lined 15x10x1-in. baking pan. Bake on a lower oven rack at 400° until golden brown, 25-30 minutes.
Meanwhile, bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm.

Nutrition Facts

1 pear with 3 tablespoons syrup: 518 calories, 17g fat (4g saturated fat), 0 cholesterol, 205mg sodium, 92g carbohydrate (49g sugars, 9g fiber), 5g protein.

Apple Fritter Cake

Nancy Mock — Thu, 21 Nov 2024 06:45:25 +0000

Ingredients

2 tablespoons butter, melted
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
3 cups chopped peeled apple
CAKE:
1 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
3 large eggs, room temperature
3/4 cup unsweetened applesauce
1/4 cup apple cider or juice
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
GLAZE:
1 cup confectioners' sugar
3 tablespoons whole milk

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Directions

In a small bowl, combine melted butter, brown sugar and cinnamon. Fold in chopped apples, set aside.

Preheat oven to 350. In a large mixing bowl, beat oil, sugar and brown sugar on medium speed until combined, 1-2 minutes. Beat in eggs, one at a time, until mixture is pale in color, 2-3 minutes. Beat in applesauce, apple cider or juice and vanilla extract until incorporated, 1-2 minutes.
In a small mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg. Gradually add dry ingredients into wet ingredients until just incorporated. Fold in chopped apples.
Pour batter into greased 13x9-in. baking dish. Bake until a toothpick inserted into the center comes out clean, 45-50 minutes. Remove from oven; cool 20 minutes. Use the end of a wooden spoon to poke holes every 2 inches in cake.
Meanwhile, in a small bowl, combine glaze ingredients until smooth. Pour glaze onto cake. Slice into squares and serve.

Nutrition Facts

1 slice: 354 calories, 18g fat (3g saturated fat), 42mg cholesterol, 217mg sodium, 46g carbohydrate (28g sugars, 1g fiber), 4g protein.

Truffle Mac and Cheese

Camille Berry — Wed, 06 Nov 2024 19:04:32 +0000

Ingredients

1 pound uncooked elbow macaroni
4 tablespoons butter
1/4 cup all-purpose flour
2 cups 2% milk
1-1/2 cups shredded cheddar cheese
1 cup shredded Gruyere cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon ground nutmeg
1 tablespoon truffle oil, divided
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons minced chives, optional

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Directions

Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.

In a large saucepot, heat butter over medium heat. Stir in flour; cook until lightly browned, whisking constantly. Gradually add milk; cook and stir until thickened, 3-4 minutes. Stir in cheddar and gruyere, salt, pepper, garlic powder, mustard, nutmeg and 1/2 tablespoon truffle oil until cheese has melted. Stir in cooked macaroni.
Transfer mixture to a greased 13x9-in. baking dish. In a small bowl, combine panko, parmesan and remaining 1/2 tablespoons truffle oil. Sprinkle mixture in an even layer on top. Bake until cheese is bubbly and edges are golden brown, 25-30 minutes. If desired, top with chives.

Nutrition Facts

1-1/2 cups: 483 calories, 23g fat (12g saturated fat), 59mg cholesterol, 741mg sodium, 51g carbohydrate (5g sugars, 2g fiber), 20g protein.

Pumpkin Crunch Cake

Kelsey Dimberg — Wed, 06 Nov 2024 18:50:43 +0000

Ingredients

1 can (15 ounces) canned pumpkin
1/2 cup packed brown sugar
1/2 cup sugar
4 large eggs, room temperature
1 tablespoon pumpkin pie spice
1-1/2 teaspoons vanilla extract
1 can (12 ounces) evaporated milk
1 package (15-1/4 ounces) yellow cake mix
1 cup chopped pecans
1 cup unsalted butter, melted
Confectioners' sugar, optional

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Directions

Preheat oven to 350°. In a large bowl, beat canned pumpkin, brown sugar, sugar, eggs, pumpkin pie spice and vanilla extract until well blended. Reduce mixer speed to low; beat in evaporated milk until smooth. Pour batter into a greased 13x9-in. baking pan. Sprinkle with cake mix and chopped pecans; drizzle with butter.

Bake until golden brown, 45-50 minutes. Cool on a wire rack. If desired, dust with confectioner sugar and serve.

Nutrition Facts

1 piece: 383 calories, 22g fat (11g saturated fat), 90mg cholesterol, 352mg sodium, 44g carbohydrate (30g sugars, 2g fiber), 5g protein.

Pumpkin Spice Cake

Nancy Mock — Wed, 06 Nov 2024 19:41:31 +0000

Ingredients

1 cup packed brown sugar
1/2 cup canola oil
2 large eggs, room temperature
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

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Directions

Preheat oven to 350°. In a large bowl, beat together brown sugar and oil until combined, 1-2 minutes. Beat in eggs, one at a time, until fluffy, 2-3 minutes. Beat in pumpkin and vanilla extract.

In a separate large bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Gradually add dry ingredients to pumpkin batter; mix until combined, 1-2 minutes.
Transfer batter into a greased 13x9-in. baking dish. Bake until a toothpick inserted into the center comes out clean, 25-30 minutes. Transfer to a wire rack to cool completely.
Meanwhile, in a large bowl, beat cream cheese and butter on medium speed until smooth, 3-4 minutes. Reduce mixer speed to low; slowly beat in confectioners' sugar, then vanilla extract until fluffy, 2-3 minutes. Spread cream cheese frosting over cooled cake.

Nutrition Facts

1 slice: 326 calories, 18g fat (7g saturated fat), 52mg cholesterol, 252mg sodium, 39g carbohydrate (31g sugars, 1g fiber), 3g protein.

Apple Fritter Bread

Nancy Mock — Mon, 11 Nov 2024 15:05:21 +0000

Ingredients

1/2 cup butter, melted
3/4 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup whole milk
2 cups chopped peeled apple
SWIRL:
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
ICING:
1/2 cup confectioners' sugar
1 tablespoon whole milk
1 teaspoon vanilla extract

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Directions

Preheat oven to 350°. Grease a 9x5-in. loaf pan, line with parchment, letting ends extend over sides.

In a large bowl, beat together sugar and butter at medium speed until well combined, 4-5 minutes. Add eggs, one at a time, until fluffy and pale in color, 2-3 minutes. Beat in vanilla extract. In a small bowl, stir together flour, baking powder, cinnamon and salt. Alternate adding dry ingredients and milk to the butter/egg mixture, stirring just until batter is smooth. Fold in apples. Set aside.
In a small bowl, combine brown sugar and cinnamon. Transfer half of the batter to the prepared loaf pan. Sprinkle half of the brown sugar cinnamon mixture on top. Add the remaining batter; sprinkle remaining brown sugar cinnamon mixture on top. Use a knife to swirl the mixture around. Bake 45-50 minutes or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
Meanwhile, in a small bowl, combine confectioners' sugar, milk and vanilla extract until smooth. Drizzle on top of bread.

Nutrition Facts

1 slice: 246 calories, 9g fat (5g saturated fat), 53mg cholesterol, 242mg sodium, 38g carbohydrate (25g sugars, 1g fiber), 3g protein.

Turkey Stir-Fry

Nicholas Marshall — Mon, 18 Nov 2024 20:38:55 +0000

Ingredients

1-1/2 pounds boneless turkey breast halves, cut into strips
1 tablespoon canola oil
1 small onion, chopped
1 carrot, julienned
1/2 medium green pepper, sliced
2 cups fresh mushrooms, sliced
1 cup chicken broth
3 tablespoons cornstarch
3 tablespoons reduced-sodium soy sauce
1/2 teaspoon ground ginger
2 cups pea pods, trimmed
Cooked rice, optional
1/3 cup cashews, optional

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Directions

In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes.

In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly.
Return turkey to skillet with pea pods; cook and stir until heated through. Serve with rice if desired. Top with cashews.

Nutrition Facts

1/4 pound: 277 calories, 7g fat (0 saturated fat), 84mg cholesterol, 200mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 40g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

Doritos Casserole

Patricia Kaowthumrong — Wed, 13 Nov 2024 23:24:53 +0000

Ingredients

1 pound ground beef
1 medium sweet red pepper, chopped
1/2 medium onion, chopped
1 tablespoon taco seasoning
1 can (15-1/4 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup sour cream
1 package (9-1/4 ounces) Doritos
3 cups shredded cheddar cheese, divided
Optional: sliced or cubed avocado, salsa, sliced jalapeno peppers and additional sour cream

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Directions

Preheat oven to 350°. In a large skillet, cook ground beef, red pepper and onion over medium heat until beef is browned, 7-8 minutes. Stir in taco seasoning, black beans and diced tomatoes; let simmer until thickened, 1-2 minutes. Remove from heat, add sour cream until well combined.

In a greased 13x9-in. baking dish, layer half the Doritos, half the meat mixture, and 1-1/2 cups cheddar; repeat layers. Bake until cheese is melted and bubbly, 25-30 minutes. If desired, top with avocado, salsa, jalapeños and additional sour cream.

Nutrition Facts

1 serving: 580 calories, 39g fat (16g saturated fat), 98mg cholesterol, 865mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 26g protein.

Cashew Chicken

Nicholas Marshall — Wed, 13 Nov 2024 19:34:33 +0000

Ingredients

2 tablespoons cornstarch
1 tablespoon brown sugar
1-1/4 cups chicken broth
2 tablespoons soy sauce
3 tablespoons canola oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 small green pepper, cut into strips
1 can (8 ounces) sliced water chestnuts, drained
1-1/2 teaspoons grated fresh gingerroot
4 green onions, sliced
3/4 cup salted cashews
Hot cooked rice

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Directions

Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.

In same pan, heat remaining 1 tablespoon oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes.
Stir in chicken and cashews; heat through. Serve with rice.

Nutrition Facts

3/4 cup chicken mixture: 349 calories, 19g fat (3g saturated fat), 64mg cholesterol, 650mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 1 starch.

Pecan Pie Cheesecake

Steven John — Tue, 12 Nov 2024 17:46:25 +0000

Ingredients

1-3/4 cups graham cracker crumbs
5 tablespoons sugar
1/3 cup butter, melted
CHEESCAKE FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sour cream
TOPPING:
1-1/2 cups pecan halves
1/2 cup packed brown sugar
6 tablespoons heavy whipping cream
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup butter, melted

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Directions

Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 2 layers of aluminum foil, set aside.

In a large bowl, combine graham cracker crumbs, sugar and melted butter. Press into the bottom of prepared pan and about 1 in. up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.
Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add brown sugar and beat until fluffy. Add eggs, one at a time, until incorporated, 4-5 minutes. Beat in vanilla extract, cinnamon, salt and sour cream until smooth and fluffy, 2-3 minutes. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 15 minutes. Decrease oven temperature to 225°; bake until just set, about 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven, let cool 1 hour at room temperature. Cover; refrigerate at least 6 hours.
For topping, preheat oven to 300°. Line a 15x10x1-in. baking sheet with parchment paper. Place pecans in a single layer on prepared baking sheet. Bake 8-10 minutes or until lightly toasted. Place brown sugar, heavy cream, cinnamon and salt in a large saucepan; bring to a simmer over medium heat. Stir in butter until combined; let simmer 1-2 minutes, stirring constantly. Remove from heat; stir in pecans. Let cool completely at room temperature.
Carefully loosen sides from cheesecake pan with a knife; remove rim from pan. Spoon pecan topping over cheesecake; smooth into an even layer. Slice; serve.

Nutrition Facts

1 slice: 683 calories, 51g fat (25g saturated fat), 162mg cholesterol, 480mg sodium, 50g carbohydrate (40g sugars, 2g fiber), 9g protein.

Truffle Mashed Potatoes

Camille Berry — Thu, 21 Nov 2024 06:44:01 +0000

Ingredients

3 pounds medium potatoes, peeled
2 teaspoons salt, divided
1/2 cup whole milk
1/2 cup butter
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/2 to 1 tablespoon truffle oil
1/2 teaspoon pepper
1/2 teaspoon truffle salt, optional

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Directions

Place potatoes in a stock pot; add water to cover. Season water with 1 teaspoon salt; bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain and return to pan.

Meanwhile, in a small saucepan, heat milk and butter until just warm and butter is melted; set aside.
Gently mash potatoes while gradually adding milk and butter mixture, sour cream, Parmesan and truffle oil to reach desired consistency. Stir in remaining 1 teaspoon salt and pepper. If desired, sprinkle with truffle salt and additional Parmesan and pepper before serving.

Nutrition Facts

3/4 cup: 206 calories, 13g fat (8g saturated fat), 36mg cholesterol, 593mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein.

Earl Grey Cake

Nicholas Marshall — Mon, 11 Nov 2024 16:40:37 +0000

Ingredients

SIMPLE SYRUP:
1/2 cup sugar
1/2 cup water
2 Earl Grey tea bags
CAKE:
3/4 cup 2% milk
3 Earl Grey tea bags, divided
3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1 cup unsalted butter, softened
1 tablespoon vanilla extract
2-1/2 cups confectioners' sugar
1 tablespoon 2% milk

Text Ingredients

Directions

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.

For simple syrup, in a small saucepan, bring sugar and water to a simmer until sugar is dissolved, 1-2 minutes. Remove from heat; add tea bags. Steep 10 minutes; discard tea bags. Set aside to cool.
In another small saucepan, bring milk to a low simmer. Add 2 tea bags; steep 10 minutes. Discard tea bags. Set tea-steeped milk aside to cool. Remove loose tea leaves from third sachet, finely mince.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder, reserved minced tea leaves and salt; add to creamed mixture alternately with tea-steeped milk, beating well after each addition. Pour into prepared pans, dividing batter evenly.
Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth.
To assemble cake, brush each layer with earl grey simple syrup; top middle with 1/2 cup frosting. Stack layers on top of each other; spread top and sides with remaining frosting. Slice and serve.

Nutrition Facts

1 slice: 439 calories, 22g fat (13g saturated fat), 89mg cholesterol, 171mg sodium, 59g carbohydrate (44g sugars, 0 fiber), 4g protein.

French Apple Cake

Molly Allen — Mon, 11 Nov 2024 16:09:20 +0000

Ingredients

1/2 cup butter, softened
3/4 cup sugar, divided
2 large eggs, room temperature
3 tablespoons dark rum
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 cups chopped peeled apple
2 tablespoons confectioners' sugar

Text Ingredients

Directions

Preheat oven to 350°. In a large bowl, beat butter and 2/3 cup sugar at medium speed until fluffy, 2-3 minutes. Add eggs, one at a time, until fluffy and pale in color, 2-3 minutes. Beat in dark rum and vanilla until combined.

In a small bowl, whisk together flour, baking powder and salt. Gradually add dry ingredients; beat on low speed until just combined, 2-3 minutes. Fold in chopped apples.
Pour batter into a greased 9-in. springform pan; sprinkle with remaining sugar. Bake until cake is golden brown, and a toothpick inserted in the center comes out clean, 50-55 minutes. Remove from oven; let cool on wire rack.
Run a knife around the edge of the cake; remove sides of pan. Sprinkle with powdered sugar. Slice and serve.

Nutrition Facts

1 slice: 198 calories, 9g fat (5g saturated fat), 51mg cholesterol, 162mg sodium, 27g carbohydrate (18g sugars, 1g fiber), 2g protein.

Sichuan Chicken

Vivian Jao — Mon, 11 Nov 2024 15:13:06 +0000

Ingredients

1 pound boneless skinless chicken breasts, cubed
3 tablespoons cornstarch
2 egg whites, room temperature
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon crushed Szechuan peppercorns
1/4 teaspoon salt
SAUCE:
2 tablespoons Shaoxing wine
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon minced fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
STIR FRY:
1/4 cup canola oil, divided
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1/2 medium onion, chopped
3 green onions, thinly sliced, whites and green separated
3 dried red chiles
1 teaspoon crushed Szechuan peppercorns
Hot cooked rice, for serving

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Directions

In a large bowl, toss chicken with cornstarch. Mix in egg whites, soy sauce, peppercorns and salt until well-combined; set aside.

In a small bowl, whisk all sauce ingredients; set aside.
In a large skillet or wok, heat oil over medium-high heat. Add chicken, working in batches if needed; cook until crispy and golden on all sides. Transfer chicken to a plate; set aside.
Heat remaining 2 tablespoons oil in the hot skillet or wok. Add bell peppers and onion; cook 2-3 minutes or until crisp-tender. Stir in whites of the green onion, red chiles and peppercorns; cook another 1-2 minutes or until fragrant. Add chicken back to the skillet or wok; stir in sauce. Bring to a simmer until thickened, 1-2 minutes.
Serve with hot cooked rice; sprinkle with green part of green onion.

Shirley Temple

Nancy Mock — Sat, 09 Nov 2024 01:54:55 +0000

Ingredients

3 maraschino cherries with stems, divided
Ice cubes
1 ounce grenadine syrup
8 ounces chilled ginger ale

Text Ingredients

Directions

Place 2 maraschino cherries into the bottoms of a tall glass; fill halfway with ice cubes. Pour grenadine syrup over ice. Slowly pour cold ginger ale over ice. Top with remaining maraschino cherry. Serve immediately.

Nutrition Facts

1 serving: 173 calories, 0 fat (0 saturated fat), 0 cholesterol, 22mg sodium, 45g carbohydrate (44g sugars, 1g fiber), 0 protein.

Spaghetti Squash Alfredo

Nancy Mock — Sat, 09 Nov 2024 01:52:23 +0000

Ingredients

SQUASH:
1 medium spaghetti squash (about 4 pounds)
2 teaspoons olive oil
Salt and pepper, to taste
ALFREDO:
8 tablespoons butter, divided
1 garlic clove, minced
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon dried sage leaves, optional
1/4 teaspoon pepper
2 cups grated Parmesan cheese, divided
1/4 cup sprigs fresh parsley, stems removed, chopped

Text Ingredients

Directions

Preheat oven to 350°. Line a 15x10x1-in. baking sheet with parchment paper or foil.

Slice a spaghetti squash in half lengthwise; scoop out and discard stringy seeds. Brush cut surfaces of squash halves with olive oil. Sprinkle with salt and pepper; place the squash halves cut side down on the prepared baking sheet. Roast 50-60 minutes or until the skin is easy to pierce with a fork. Let slightly cool. Use a fork to gently scrape out spaghetti squash strands; transfer to a large bowl. Place squash shells back on baking sheet for later use.
Melt 4 tablespoons cubed butter in a large, heavy-bottomed saucepan over medium heat. As the butter begins to simmer and foam, stir it gently to keep the milk solids from sticking to the bottom. Simmer; stir a few minutes longer until the butter turns a golden brown color, 3-4 minutes. Remove from heat; add remaining 4 tablespoons cubed butter and minced garlic. Stir until butter is melted. Pour in cream; return the pan to the burner over medium heat. Stir in salt, sage, if desired, and pepper. Bring to a simmer; stir the sauce constantly and simmer about 6 minutes, until it's smooth and slightly thickened. Remove from heat. Add in 1-1/2 cups of grated Parmesan and stir until melted and sauce is smooth.
Pour a small amount of alfredo sauce in with the spaghetti squash; use two forks or tongs to turn and coat the squash noodles. Continue to slowly add Alfredo and toss the noodles until coated and saucy. Divide spaghetti squash alfredo in reserved squash shells. Sprinkle with remaining grated Parmesan. Place the pan under a broiler set to high; broil 2-3 minutes until the cheese on top is bubbly and browned. Remove from the oven; sprinkle with chopped parsley. Serve immediately.

Grilled Cheese Burger

Kim Wehby — Wed, 06 Nov 2024 19:59:35 +0000

Ingredients

1 pound ground beef
1 tablespoon dried minced onion
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup butter, softened
8 white bread
8 slices cheddar cheese

Text Ingredients

Directions

Preheat large cast-iron or nonstick skillet over medium heat.

In a large bowl, combine ground beef, minced onion, Worcestershire, salt, garlic powder and pepper; form into 4 patties. Place patties in skillet; cook 3-4 minutes per side. Remove patties; set aside.
Spread butter on one side of each slice of bread. In batches, place a slice of bread in the skillet, butter side down. Add a slice of cheddar, then burger patty, top with a second slice of cheese. Top with a remaining slice of bread, butter side up. Cook 2-3 minutes per side or until bread is browned and toasted and cheese is melted. Slice in half; serve.

Dill Pickle Pasta Salad

Nancy Mock — Wed, 06 Nov 2024 19:48:16 +0000

Ingredients

3 cups small pasta shells
3/4 cup miniature dill pickle slices
1/2 cup chopped cheddar cheese
1/4 cup finely chopped onion
1 tablespoon snipped fresh dill
DRESSING:
1 cup mayonnaise
2/3 cup sour cream
1/4 cup dill pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper

Text Ingredients

Directions

Cook pasta according to package directions. Drain; rinse with cold water and drain again.

In a large bowl, combine pasta, pickles, cheese, onion and dill. Mix dressing ingredients; stir into pasta mixture. Refrigerate, covered, at least 1 hour before serving.

Nutrition Facts

3/4 cup: 387 calories, 27g fat (7g saturated fat), 32mg cholesterol, 504mg sodium, 28g carbohydrate (2g sugars, 1g fiber), 7g protein.

Christmas Fettuccine

Kristina Vänni, Val Goodrich — Tue, 05 Nov 2024 14:18:04 +0000

Ingredients

1 pound uncooked fettuccine
2 tablespoons butter
4 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup half-and-half cream
1/2 cup vodka
1/4 cup lemon juice
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan and freshly cracked black pepper, for serving

Text Ingredients

Directions

Cook pasta according to package directions. Drain; reserve 1/4 cup pasta water.

In a large skillet, melt butter over medium heat. Add garlic and flour; cook until browned, 1-2 minutes. Gradually add in cream, 1/4 cup at a time, whisking to incorporate after each addition. Whisk in vodka and lemon juice; simmer until thickened, 4-5 minutes. Add Parmesan, salt and pepper.
Add cooked fettuccine; toss with sauce. Slowly add some of the pasta water to reach desired consistency, up to 1/4 cup. Serve in bowls with additional Parmesan cheese and freshly grated black pepper, if desired.

Nutrition Facts

1 serving: 643 calories, 17g fat (10g saturated fat), 54mg cholesterol, 589mg sodium, 86g carbohydrate (6g sugars, 5g fiber), 21g protein.

Reindeer Pancakes

Tana Baer — Mon, 04 Nov 2024 20:36:55 +0000

Ingredients

12 bacon strips
2 cups all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk or 2% milk
2 tablespoons butter, melted
2 teaspoons vanilla extract
2 tablespoons butter, for cooking
Whipped topping in a can
24 fresh blueberries
12 fresh strawberries, tops removed
Maple syrup, for serving

Text Ingredients

Directions

In a large skillet, cook bacon according to package directions. Let drain on a paper towel-lined plate.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, buttermilk, melted butter and vanilla extract until blended; stir into dry ingredients just until moistened. Let sit 5 minutes.
Working in batches, swirl a small amount of butter in a large skillet over medium-high heat. Use half of the batter to make larger pancakes. Cook 1/4 cup batter until bottoms are golden brown, 2-3 minutes. Flip; cook another 1-2 minutes or until golden brown.
Use the other half of the batter to make smaller pancakes. Cook 2 tablespoons of batter until bottoms are golden brown, 2-3 minutes. Flip; cook another 1-2 minutes longer.
To assemble reindeer pancakes, lay one larger pancake on a plate, then place a smaller pancake on top, overlapping about 1 inch. Add dollops of whipped cream for 2 eyes on the larger pancake and a dollop of whipped cream for a nose on the smaller pancake. Place 2 blueberries on top for the eyes and 1 strawberry on top for the nose. Arrange bacon as antlers on the top of the larger pancake. Repeat with remaining pancakes. Serve with maple syrup, as desired.