Drain and rinse the block of tofu; slice into 8, rectangular-shaped pieces. Set on a clean dish towel (or paper towels) on a rimmed cutting board. Place another board on top and weigh it down with something heavy, like a heavy can or skillet. Let sit 15 - 30 minutes to drain some of the excess liquid.
Once the tofu has drained, cut it into smaller pieces if you like. Put the cut tofu in a shallow dish, cover with marinade, and let sit for 15 - 30 minutes. Flip the tofu a few times so the marinade is absorbed evenly. The longer you let the tofu sit, the deeper the flavor will be.
Preheat your oven to 350-degrees. Cover a baking sheet with foil and coat with non-stick spray. Cook the tofu for 10 minutes and then flip it over. Continue cooking and flipping every 10 minutes until the tofu is as baked as you like it, 20 - 45 minutes total. As you bake, the tofu will shrink, the texture will get chewier, and the flavor will get more concentrated.
Mix ingredients well, shape into rolls, wrap in plastic and cure in refrigerator for 24 hours. Bake for 4 hours at 200.
Preheat oven to 325.
Combine first 7 ingredients in a bowl; stir well with a whisk. Stir in cheddar cheese and crabmeat.
Spoon crabmeat mixture into a 1-1/2-quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325 for 30 minutes or until thoroughly heated. Serve warm with crackers or breadsticks.
2003, 2004, 2005
1 Point per Serving
Preheat oven to 375. Separate dough into four rectangles on cutting board. Press seams to seal.
Place cream cheese in small bowl. Add grated parmesan cheese and snipped rosemary. Mix well. Using a small spreader, spread each rectangle with about 2 tablespoons cheese mixture to within 1/4 inch of edges.
Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices using a serrated knife for a total of 24 slices. Place slices, cut side down on a baking stone or cookie sheet. Bake 12-15 minutes or until golden brown. Remove from oven to cooling rack. Serve warm.
In medium bow, mix ground pork, cabbage, scallion, ginger, garlic, soy sauce, sherry, and salt.
Place 1 tablespoon of filling in center of 1 wrapper; brush edges of wrapper with cold water. Bring edges of wrapper up to meet in center above filling; pinch and pleat closed. Transfer to a cornstarch-dusted baking sheet, standing up on plump filled side. Repeat with remaining wrappers and filling.
In a large nonstick skillet, heat oil until hot but not smoking. Add dumplings, reduce heat to medium, and cook until undersides are browned, about 2 minutes. Increase heat to medium-high, add broth, and cover tightly. Boil until liquid has almost completely evaporated, about 8 minutes. Remove cover and cook until liquid is evaporated and dumplings are sizzling, about 2 minutes. Serve immediately, letting guest choose their own proportions of soy sauce, vinegar and hot oil for dipping.
Preheat the oven to 350.
Drain and rinse the chickpeas. Put the chickpeas on a baking sheet, and roast for 20 minutes. Shake them a little bit half way through.
Take them out and put into a bowl. Add the oil and the spices, as much as you want, and mix well. Turn the chickpeas back onto the baking sheet, and back in the oven for another 5-15 minutes. They're done when they're bronzed and VERY crunchy.
Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; saute until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.
Preheat oven to 350 degrees.
Prepare brownie batter according to package directions. Spread into a greased 13x9-inch baking pan; bake for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs.
Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack.
After the brownies have cooled, combine the chocolate chips, peanut butter, butter and salt in a medium saucepan. Cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in cereal and vanilla. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting. Yield: 3 dozen.
Process crackers in a food processor until fine; transfer to a mixing bowl. Pulverize pretzels, grinding until almost fine (some small pieces should remain). Add pretzels to crumbs and mix with butter and 2 Tbs. sugar.
Sprinkle the mixture evenly into the prepared pan, using a measuring cup to â€œtampâ€ down the crust. Bake for 15-18 minutes, or until golden around the edges.
Whisk 1 cup sugar and flour together in a mixing bowl while crust bakes. Add condensed milk and eggs; whisk just until blended. Stir in lime juice and zest.
Pour filling over hot crust and bake 20 minutes or until filling is set and no longer jiggly in the center. Cool bars completely, then cover and chill until firm, at least 4 hours.
Heat cream in a saucepan until bubbles form around the edge. Off heat, add chocolate, whisk until smooth, then chill until cold. Just before serving, whip cream to soft peaks. Cut cold bars into squares and transfer to a platter.
Garnish each bar with a rosette of whipped cream or dollop some on each bar. Finish with a slice of lime.
Lightly grease 13x9-inch pan. In large saucepan, combine sugar, cocoa, milk and margarine. Bring to a boil over medium heat, stirring constantly; remove from heat. Add peanut butter and vanilla; mix well. Stir in oats and coconut. Pour into prepared pan. Cover and refrigerate. Cut into bars. Store in refrigerator.
3 Points Each; 112 for Entire Recipe
Preheat oven to 350 degrees
Arrange whole graham crackers in a single layer in a greased 13x9-in. baking pan. Prepare the brownie batter according to package directions. Spread over crackers.
Bake at 350Â° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows, chocolate chips and chunked-up graham crackers. Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutting.
Preheat oven to 350. Melt butter in heavy large skillet over medium-high heat. Add onions, celery, both bell peppers and garlic; sautÃ© until tender, about 5 minutes. Add Worcestershire sauce, hot sauce, cumin, salt, cayenne, black pepper and nutmeg; stir until fragrant, about 1 minute. Add ketchup, half and half and bay leaves; simmer 5 minutes. Cool completely. Discard bay leaves.
Using hands, mix beef, pork and eggs in large bowl. Add vegetable mixture and mix until well blended. Transfer mixture to 9x5x3-inch loaf pan, pressing to fit.
Bake until meat loaf is golden brown, feels firm to touch and thermometer registers 160 when inserted into center, about 1 hour 30 minutes. Transfer pan to rack and cool slightly.
Try substituting olive oil for the butter, and FF evaporated milk for the half-and-half.
Slice meat into thin strips and toss in a Ziploc bag with cornstarch. Add all remaining ingredients to your crockpot and mix well. Put your meat on top, and toss gingerly to coat.
Cover and cook on low for 3-4 hours. Flank steak is thin and has very little fat, and will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours. The meat is done when it is no longer pink and has reached desired tenderness.
Serve over steamed brown rice, and garnish with freshly sliced green onion.
This is even better the next day. Next time try it without the peanut butter.
In a large bowl, combine the green onions, soy sauce, water, wine or additional water, sugar, 3 teaspoons oil, orange juice, peel, vinegar and ginger. Stir in tapioca and let stand for 15 minutes.
Place the beef and potatoes in a greased 11x7-inch baking dish. Pour tapioca mixture over the top. Cover and bake at 350Â° for 2 hours or until meat is tender.
2011, 2012, 2013
Place all ingredients in a blender; process until smooth.
2003, 2004, 2005, 2006, 2007, 2008
Brown roast and garlic in oil in skillet. Place in slow cooker. Add onions and peppers. Combine salsa, tomatoes and taco seasoning and pour over roast and vegetables. Cover. Cook on Low for 8 to 10 hours; cool completely.
To make the filling, shred the cold beef and heat with vegetables from slow cooker and 1/2 cup of the broth. Add chili powder, cumin and salt to taste. Simmer until all ingredients are well combined.
Place the onion, parsley leaves, parsley stalks, mustard, salt and pepper into the food processor and pulse until the onion is minced but not pureed. Transfer to a large bowl and set aside.
Process the meat in the processor; 20 fast pulses. Transfer to the bowl with the onion mixture, add the rice and stir until well mixed. Form into 4 patties of equal size. This step will be easier if you chill the chicken-rice mixture in the refrigerator for an hour.
Heat the oil in a large skillet over medium heat. Add the chicken burgers and cook 4 minutes on each side.
To make the Horseradish-Wine Sauce, deglaze the skillet with the wine, scraping to loosen up the bits of pan residue into the liquid. Strain into a small bowl. Stir in the yogurt and horseradish and set aside.
In a large skillet melt margarine. Add steaks and cook over medium-high heat for 2 to 3 minutes on each side or till done. Remove from skillet, reserving drippings. Cook onion in drippings till tender. Combine broth, cornstarch, Worcestershire sauce, garlic powder and a dash pepper. Add to skillet. Cook and stir till bubbly. Cook and stir 2 minutes more. Place steaks on bread. Top with cheese and onion mixture.
Heat a grill to medium-high. Clean and lightly oil hot grill.
Using food processor, pulse onion, garlic and chipotle until a smooth paste forms. In a large bowl, combine ground beef, chipotle paste, salt and pepper. Using your hands, mix until well combined.
Divide mixture into 6 equal portions. Between palms of hands, form each portion into a 4-by-1-inch oval patty. Insert an 8-inch skewer lengthwise into each patty. Grill, turning occasionally, until meat is browned and cooked through, 6 to 8 minutes.
Drain pineapple, reserving juice and 1/2 cup pineapple (save remaining pineapple for another use). In a large bowl, combine reserved crushed pineapple, pepper and salt. Crumble beef over mixture and mix well. Shape into 4 patties; place in a 13x9-inch glass baking dish.
In a small bowl, combine soy sauce, ketchup, vinegar, garlic, pepper flakes and reserved pineapple juice. Pour marinade into dish; cover and refrigerate 1 hour, turning once.
Drain and discard marinade. Pan-fry patties over medium heat until a thermometer reads 160Â° and juices run clear.
Serve burgers on buns with tomato and jalapeno peppers if desired.
In food processor, pulse all ingredients, except for olive oil, until coarsely chopped; form into 4 patties. Cook in 2 tablespoons olive oil in a large nonstick skillet over medium until opaque throughout, 6 to 7 minutes per side. Serve with soft buns, mayonnaise and lettuce.
I used 14oz. of salmon and it worked fine. This could easily make 5 patties instead of 4.
Combine first 11 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 7 minutes on each side or until a thermometer registers 165Â°. Remove from grill; let stand 5 minutes.
The original recipe called for finely chopped peanuts and 1-1/2 tablespoons of brown sugar. The peanuts added a weird texture so next time try the peanut butter and use the reduced amount of brown sugar or less.
Preheat oven to 350.
Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Beat in vanilla.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
Fold in blueberry mixture; pour cake batter into a 10-nch tube pan coated with cooking spray. Bake at 350; for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.
6 Points Per Serving
Preheat oven to 325.
Coat a teflon bunt pan with cooking spray and sprinkle with a mixture of cinnamon and sugar mixture. Combine all ingredients until well mixed; pour batter into prepared pan. Bake for 55 minutes until cake tester comes out clean. (Or 35-40 minutes for mini-bundt pans.) Cool 15 minutes before removing from pan.
5 Points Each; 88 for Entire Recipe
In a large bowl, combine the blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish.
For topping, in a large bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
Bake at 350Â° for 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool for 10 minutes. Serve warm; dollop with whipped cream if desired.
8 PPL per serving.
FOR FRUIT: Preheat oven to 375. Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to prepared dish.
FOR TOPPING: Mix flour, baking powder and salt in small bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in egg yolk, lemon peel and vanilla. Add flour mixture; mix just until moist dough forms.
Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly and serve with ice cream.
8 Points Each(6 Servings); 6 Points Each(8 Servings);49 for Entire Recipe
This is excellent the day that you cook it. It doesn't really reheat well.
Preheat oven to 350. Butter and flour a baking sheet; set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool on a wire rack for about 10 minutes. Reduce oven temperature to 300.
On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on a baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.
2001, 2003, 2006
5 Points Each; 77 for Entire Recipe
Preheat oven to 350 degrees. Lightly grease two baking sheets, or line with parchment paper.
Toss the nuts with the 1/4 teaspoon salt and spread them on a rimmed baking sheet. Bake them until they're beginning to brown, 8 minutes. Remove them from the oven and set them aside to cool.
Beat the butter, sugar, vanilla, cinnamon, 1/2 teaspoon salt and baking powder until creamy. Beat in the egg, then the oats. Stir in the chips and toasted walnuts. Drop the dough by tablespoonfuls onto the prepared baking sheets.
Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), for about 20 minutes, until they're golden brown around the edges, through still quite light in the center. Remove them from the oven and transfer them to a rack to cool.
3 PPL each
Preheat the oven to 350Â°F. Lightly grease or line with parchment two cookie sheets.
In a medium bowl, cream together the butter, sugar, baking powder, espresso powder, and salt. Add the eggs and vanilla, beating until smooth. Stir in the cocoa powder and flour; the dough will be stiff. Mix in the chocolate chips and chunks.
Drop the cookies by tablespoonfuls (smallest cookie scoop works) onto the prepared baking sheets. Bake the cookies for 10 minutes. Remove them from the oven, and allow them to cool on the pan.
2 Points Each; 104 Points Total
In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice and vanilla; beat until fluffy. In a medium bowl, whisk together flour, cornstarch and salt. Add to butter mixture and beat on low speed until combined.
Between two 8x12-inch pieces of parchment paper (or waxed paper), roll dough into two 1-1/4-inch-diameter logs. Chill at least 1 hour.
Heat oven to 350. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
Points: 62 total; 1 each for 42+ cookies
The dough for these cookies can be frozen in logs for up to two months.
Preheat oven to 375Â°.
Cream together the butter and sugars. Add the egg, water and vanilla and mix well. Gradually add the flour, oats, baking soda and salt. Mix well. Fold in the chocolate chips, cranberries, nuts and toffee.
Drop by the tablespoonfuls (or small cookie scoop) on lightly greased cookie sheets. Bake for 8-10 minutes or until lightly browned around the edges. Remove from oven and let cool for 5 minutes. Transfer to wire racks to finish cooling.
Preheat oven to 300 degrees.
In a large bowl blend sugars with an electric mixer at medium speed. Add butter and margarine and mix to form a grainy paste. Scrape down sides of bowl, then add baking soda, salt, eggs and vanilla. Beat at medium speed until light and fluffy.
Add flour, oats, pecans and chocolate chips, and blend at low speed just until combined. Do not over mix.
Drop dough by rounded tablespoons onto ungreased cookie sheets, 1-1/2 inches apart. Bake for 20-22 minutes. Immediately transfer cookies with a spatula to a cool flat surface.
2000, 2001, 2005, 2007
5 Points Each (30); 2 Points Each (62)
Cream the butter. Add the sugar, egg and vanilla and mix well. In a separate bowl, mix together the flour, almonds, poppy seeds and salt. Gradually add to the butter mixture and beat well. Divide the dough in half and roll into logs. Roll the logs in colored sugar. Wrap in waxed paper and chill for a few hours.
Preheat oven to 325 degrees. Slice the logs about 1/4-inch thick and bake for about 12 minutes or until the edges start to brown.
Preheat oven to 300Âº. Combine flour, baking soda, salt, and pumpkin pie spice and set aside.
In a large bowl, blend sugars and add butter. Beat until a grainy paste. Add egg, pumpkin, and vanilla extract and beat until fluffy. Add flour mixture and chocolate chips and blend. Drop by rounded tablespoons on ungreased cookie sheet. Bake for 22 minutes. Yields 3 dozen cookies.
In large mixer bowl, combine flour, 1 cup sugar, butter, molasses, milk, egg, baking soda, ginger, cinnamon, cloves and salt. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Cover; refrigerate until firm, at least 4 hours or overnight.
Preheat oven to 350. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar. Place, 2 inches apart, on ungreased cookie sheets. Bake 10 to 12 minutes or until slightly firm to the touch. Remove immediately.
2 Points Each; 77 for Entire Recipe
Slice tofu into 1/4-inch thick slices and drain between paper towels until most of the water has been squeezed out. Cut tofu into strips.
Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
Add barbecue sauce and mushrooms. Cook the mixture for ten minutes on low and serve on buns.
2002, 2003, 2004
For a nice variation, use teriyaki sauce instead of barbecue.
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt and pepper.
Slice tofu into 1/4-inch-thick slices and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic and remaining oregano. Place a thin layer of sauce in an 8-inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees for 20 minutes.
Preheat oven to 400. Line 12 standard muffin cups with paper liners. Mix first 6 ingredients in medium bowl to blend. Cut in chilled butter until mixture forms coarse crumbs. Whisk together sour cream, eggs, milk and lemon extract to blend. Add to dry ingredients and mix. (Add 1-2 tablespoons non-fat milk if necessary to thin batter.) Mix in chopped pecans.
Divide batter among prepared cups. Bake until tester inserted into center of muffins comes out clean and tops are golden brown, about 25 minutes. Turn out onto rack and cool.
2003, 2006, 2007
6 Points Each
Try reducing the amount of butter and adding buttermilk.
Preheat oven to 350.
Combine all ingredients in a large mixing bowl; mix until well blended. Divide batter equally among 24 muffin tins with paper liners. Bake according to cake mix directions. Serving size is one muffin.
Preheat oven to 350 degrees.
Heat oil in a small Dutch over medium-high heat. SautÃ© onions, pepper and mushrooms in pan until softened. Add tomato sauce and crab and bring to a simmer.
Add cooked pasta and half of cheese to crab mixture, stirring to combine. Pour into an 8-inch-square baking dish coated with cooking spray and sprinkle with remaining cheese. Bake for 35-40 minutes or until bubbly.
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef or turkey over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until wilted.
Drain pasta; stir into beef mixture. Serve in individual bowls and sprinkle with Parmesan cheese.
Prepare noodles according to package directions making sure to drain, rinse with warm running water and drain again. Preheat oven to 375.
Brown ground beef with onion; drain. Combine beef mixture with 1/2 C cheese and remaining ingredients, except sauce; mix well. Fill prepared pasta.
Pour 1 cup sauce in bottom of 11x7 baking dish; arrange manicotti over sauce. Pour remaining sauce over manicotti. Cover with foil and bake at 350 for 30 minutes. Uncover, sprinkle 1 C shredded mozzarella over top, bake for 5 minutes until cheese melts and bubbles.
Cook pasta according to package directions; drain.
Meanwhile, in a heavy large skillet, heat oil over medium heat. Add garlic and red pepper and sautÃ© until fragrant, about 1 minute. Add tomatoes and sautÃ© just until heated through, about 2 minutes. Add the cooked pasta. Remove skillet from heat. Add cheese and basil and toss to coat. Season the pasta to taste with salt.
2004, 2005, 2006
Cook rice noodles according to package directions. Keep immersed in cold water until ready to use.
Make sauce and set aside. In a large wok or frying pan, add the oil, garlic, pork or chicken, or tofu and stir-fry for about 4 minutes. Add shrimp if using and cook until the shrimp are pink. Add sauce to the wok and toss gently. Add drained noodles, bean sprouts and peanuts to wok and toss gently.
Serve garnished with cilantro and scallions.
Coarsely grind orange in processor or blender (Rind and meat of fruit only, avoid the bitter white part of peel). Transfer to heavy medium saucepan.
Add blueberries, cranberries, 1-1/2 C sugar and cornstarch. Boil mixture over medium-high heat until thick, stirring constantly, about 3 minutes. Cool completely.
Pour filling into a 9-inch pie pan, dot filling with butter and cover with pie crust.
Crimp edges and make several slashes in top crust to allow steam to escape. Brush crust with milk. Use any remaining crust scraps to make decorations to put on top of pie. Brush with milk also. Sprinkle top of pie with sugar. Place on a rimmed cookie sheet and bake at 400 until crust is golden brown, about 50 minutes. Cool on rack 1 hour. Serve warm or room temperature.
8 Points Each;88 for Entire Recipe
Partially thaw strawberries, if frozen. Do not drain. Cut strawberries in half. In a large mixing bowl stir together sugar and cornstarch. Add strawberries and their juice, fresh or frozen raspberries, and fresh or frozen blueberries. Then gently toss till berries are coated. If using frozen fruit, let it stand for 15 to 30 minutes or till fruit is partially thawed but still icy.
In a medium mixing bowl stir together the flour, sugar, cinnamon, nutmeg and lemon peel. Cut in the margarine or butter till crumbly.
Line 9-inch pie pan with pie crust. Stir berry mixture; transfer mixture to the pastry-lined pie plate. Top with crumb topping. To prevent over-browning, cover the edge of the pie with foil and place the pie on a cookie sheet. Bake in a 375 oven for 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil. Bake for 20 to 25 minutes more fro fresh fruit (20 to 30 minutes for frozen fruit) or till the top is golden and filling is bubbly. Cool on a wire rack.
7 Points Each;61 for Entire Recipe
Heat the oil in a large skillet over high heat. Sprinkle the salt and pepper evenly over the pork chops and add to the skillet.
Brown the chops on both sides, adding a few at a time, being careful not to crowd the pan, and transfer to the insert of a 5- to 7-quart slow cooker.
Melt the butter in the skillet over medium-high heat. Add the onions and sautÃ© until they begin to soften, about 5 minutes. Add the remaining ingredients and scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert.
Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours. Skim off any fat from the top of the sauce. Serve from the cooker set on warm.
In a large bowl, combine chicken, grapes, celery and onions. In another bowl, combine the next nine ingredients; stir until smooth.
Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired.
Serving size is about 1/2 cup.
Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. SautÃ© for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, lime juice, fish sauce and hot sauce to taste. Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.
Preheat oven to 400.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until browned. Place chicken in an 11x7-inch baking dish coated with cooking spray.
Combine hot sauce and next 5 ingredients; pour over chicken. Bake, uncovered, for 25 minutes. Serve with blue cheese dressing.
In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil.
In a sautÃ© pan or cast iron skillet, add 1 teaspoon of olive oil. Add the onion and sautÃ© over medium heat until golden and tender, about 5 minutes. Add the garlic and sautÃ© for an additional 1 - 2 minutes, until fragrant.
Place the chicken tenderloins on top of the onion and garlic mixture, or if the pan you cooked the onion and garlic in is not oven safe, transfer the onion and garlic to an oven safe dish and add the chicken to it. Salt and pepper the tops of the chicken according to your personal preference.
Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.
Bake the chicken at 375 20 minutes or until done, occasionally basting the chicken with the sauce.
Notes: Chicken thighs also work well. I have also used pork chops, but I brown both sides of the chops first before baking.
Having a really busy or lazy day? Skip the onion and garlic steps completely. Just stir the honey, mustards, and all 3 tsp of olive oil together. Proceed with the rest of the recipe.
Put the potatoes in the insert of a 5- to 7-quart slow cooker. Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.
Sprinkle the chicken evenly with 1-1/2 teaspoons salt and 1/2 teaspoon pepper and add to the bacon drippings.
Brown the chicken on all sides, 12 to 15 minutes. Remove the chicken to the slow cooker. Add the rosemary and garlic to the pan drippings and sautÃ© for 1 to 2 minutes. Deglaze the skillet with the vinegar, scraping any browned bits from the bottom, and transfer the contest of the skillet to the slow-cooker insert.
Add the broth. Cover and cook on high for 3 hours or on low for 5 to 6 hours, until the chicken and potatoes are tender. Season with salt and pepper.
Sprinkle the reserved bacon over the top of the chicken and potatoes before serving.
In a large skillet, heat oil over medium-high heat. Add onion, curry powder and 1/2 teaspoon salt. SautÃ© about 6 minutes, until onion is browning. Add garlic and ginger. Cook 30 seconds, or until fragrant
Add water, chicken, chickpeas, peas, and raisins. Stir; sautÃ© 3 to 5 minutes, until warmed through.
Kill heat. Add yogurt and cilantro. Serve, over brown rice if you like.
Preheat oven to 350. Cut excess fat off chicken breasts. Beat egg with a tablespoon of water for an egg wash. Dip the breasts in egg wash and roll in bread crumbs to coat. In a skillet over medium heat pan-fry the chicken breasts until golden brown on both sides. (The chicken will finish cooking in the oven.)
In the bottom of a shallow baking dish place enough marinara sauce to cover the dish. Place chicken breasts on the sauce and cover with remaining pasta sauce. (Enough to cover chicken.)
Bake covered for 20-25 minutes; uncover and add the cheese and continue baking for another 10 minutes uncovered until cheese is browned. Serve with pasta if desired.
Cook noodles al dente according to package instructions. Strain, drizzle with a bit of oil, and toss to combine. Set aside until ready to use.
While the noodles are being prepared, heat 1 tablespoon oil in a large sautÃ© pan or wok over medium-high heat. Season chicken evenly with a few pinches of salt and pepper, then add it to the pan. Cook for 3-4 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Transfer the chicken to a clean plate with a slotted spoon, and set aside.
Add the remaining 1 tablespoon oil to the pan, along with the onion and mushrooms. SautÃ© for 4 minutes, stirring occasionally, until soft. Add the zucchini* and garlic and sautÃ© for 2 more minutes, stirring occasionally.
Stir in the Kung Pao Sauce, cooked chicken and rice noodles, and toss until everything is evenly combined. Cook for 1 more minute until it comes to a simmer.
Remove from heat and serve immediately, garnished with your desired toppings.
To Make The Kung Pao Sauce: Whisk all ingredients together in a small bowl until combined. If you would like a spicier sauce, add an extra tablespoon or two of the chili garlic sauce.
Stir stuffing crumbs, contents of vegetable/seasoning packet, water and margarine, just until moistened; set aside.
Place chicken in 11x7-inch baking dish. Mix soup and milk together; pour over chicken; top with stuffing.
Bake at 375 for 35 minutes or until chicken is cooked through.
Add 1/2 cup of the pineapple juice, teriyaki sauce, water and cornstarch to a skillet. Us a whisk to stir until the cornstarch is fully incorporated.
Add the brown sugar and cook over medium heat for 3 minutes, or until the sauce is thick and bubbly.
Add the chicken and pineapple tidbits. Stir to coat. Cook over medium-low heat for 5 minutes, or until the chicken is heated through.
Serve over rice.
Preheat oven to 400Â°. Spray 8- or 9-inch square pan with cooking spray.
In small bowl, stir together Bisquick, water and egg; spread in pan. Sprinkle with 1-1/4 cups of the cheese.
In a 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.
Brown chicken 4 minutes on each side in hot oil in a large skillet. Remove from heat and place in a slow cooker.
Combine ketchup and remaining ingredients; pour over chicken.
Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 5 to 6 hours. Remove chicken from sauce; shred chicken. Stir shredded chicken into sauce.
This is great, but a little sweet. Next time trade some of the brown sugar for molasses.
Heat oil in Dutch oven, brown chicken on all sides. Remove chicken from pan, pour off all drippings and return chicken to pan. Mix together soy sauce, brown sugar, water, catsup, sherry, red pepper, garlic and green onion. Pour mixture over chicken. Cover, simmer 35 to 45 minutes.
Remove chicken to platter, draining juices back into pan. Skim fat from sauce. Blend together cornstarch and water, stir into sauce. Cook, stirring constantly, until thickened. Spoon some sauce over chicken, sprinkle with sesame seeds. Serve chicken with remaining sauce.
1999, 2000, 2001, 2003
In a large skillet or wok, stir-fry red pepper and onion in oil for 3-4 minutes or until crisp-tender. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in the vinegar, soy sauce and ketchup.
In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pineapple and heat through.
Meanwhile, cook chicken in oven according to package directions. Stir into pineapple mixture. Serve immediately.
Preheat oven to 450. Place chicken in shallow baking dish. Combine juice, soy sauce and honey. Pour over chicken. Marinate 1 hour or overnight in refrigerator.
Add mushrooms to chicken and coat with marinade. Bake 20 minutes. Spoon 1/2 cup pan juices into a small bowl. Stir in cornstarch. Pour back into pan, spooning sauce over chicken and mushrooms. Return to oven and bake 20 minutes longer or until chicken is tender. Slice and serve over rice.
Pour the oil in a medium skillet over medium heat. Add the onions and cook until translucent, stirring occasionally. Add the peppers and cook for 1 more minute. Remove from heat and cool to room temperature.
Preheaat the oven to 375 degrees. Grease a 9x9-inch pand that's at least 2 inces deep, or a shallow 2-quart casserole dish.
In a large bowl, combine the cornmeal and milk. Stir in the sugar, cottage cheese, eggs, salt, pepper and baking powder. Stir in the corn kernels and cooled onion mixture. Stir in the cheese and then transfer the batter to the prepared pan.
Bake for 40 to 45 minutes, until the center doesn't wobble when lightly touched with your finger. Remove from the oven, serve warm.
Place butter in a 10-inch ovenproof skillet. Place in a 400 degree oven for 3 to 5 minutes or until butter melts. In a medium mixing bowl use a wire whisk or rotary beater to beat eggs until combined. Add flour, milk and salt. Beat until mixture is smooth. Immediately pour into the hot skillet. Bake about 25 minutes or until puffed and well browned.
Top with fruit. If desired, sprinkle with powdered sugar or top with whipped cream. Cut into wedges and serve warm
Place blueberries in blender container and blend at high speed. Combine blueberries, sugar and marshmallows in a medium bowl. Chill, covered, overnight. Add grapes, apples, and pecans to blueberry mixture. Fold in whipped cream. Serve chilled.
2001, 2003, 2004
Whisk together the orange juice concentrate, rice vinegar and oil in a small bowl. Combine remaining ingredients in a large bowl and toss the dressing. Season to taste with salt and pepper.
3 Points per Serving; 30 Points Total
In a medium saucepan, heat oil over medium heat. Cook and stir almonds in the oil until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Use your own discretion with the dressing. I only used about half.
In a large bowl, dump in both bags of coleslaw mix. In a smaller bowl, combine the rest of the ingredients. Whisk vigorously until thoroughly combined.
Pour mixture over coleslaw mix. With a spoon, toss cole slaw to combine. Put cover on bowl and put in the refrigerator to set overnight. Stir before serving.
In a covered saucepan cook potatoes in boiling water for 20-25 minutes or till just tender; drain well. Peel and cube potatoes.
In a very large bowl whisk together mayonnaise or salad dressing, vinegar, mustard, salt and pepper. Add celery, green pepper and onion. Add potatoes and eggs. Toss lightly to mix. Cover and chill for 6 to 24 hours.
Wash and core the apples. (No need to peel.) Cut each apple into fourths.
Place the apples into the Instant Pot and add water, pumpkin pie spice, brown sugar and salt.
Close and secure the lid to the locked position. Cook on high pressure for 15 minutes. Allow a natural release for 15 minutes, then use a manual release for any remaining pressure.
Let the apples cook on the Saute setting while stirring in the lemon juice. Place an immersion blender into the Instant Pot and pulse until smooth.
Spoon the apple butter into jars. Store in the refrigerator and use within 10 days. Apple butter can be frozen until ready to use.
Blend, Combine, Instant Pot
Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 2 times. Add basil, cheese and salt; process until finely minced, scraping sides of bowl once. Yield 3/4 cup (serving size: 1 tablespoon)
Combine cherries and boiling water in a bowl; cover and let stand 10 minutes or until softened. Drain; set aside.
Preheat oven to 400.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour an next 4 ingredients in a large bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine cherries, yogurt, milk and extracts; add to flour mixture, stirring just until moist (dough will be sticky). Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands.
Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush egg white over dough, and sprinkle with 2 teaspoon sugar. Cut dough into 8 wedges, cutting into but not through dough.
Bake at 400 for 18 minutes or until golden. Serve warm
5 Points Each (3 Points Each for 16)
There was not enough liquid to make a dough, so I ended up adding almost an additional 1/4 cup of milk. They tasted great.
Heat olive oil in a Dutch oven over medium-high heat. Add garlic; sautÃ© 1 minute. Add wine, lemon juice, pepper, tomatoes, and clam juice; bring to a boil. Add mussels. Cover, reduce heat, and simmer 5 minutes or until shells open. Remove from heat, and discard any unopened shells. Stir in parsley.
In a medium bowl, combine egg, apple, cracker crumbs, salt, sage, nutmeg, pepper, cayenne, and parsley if using. Stir. Add turkey and mush all ingredients together with your hands, as you would for meatballs. Form into eight patties, each about 2 inches long and 1/2- to 3/4-inch thick.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Once hot, add patties. Cook until first side is browned, 4 to 6 minutes. Flip. Do the same to the other side. Cut into one patty to make sure everything is cooked through. Serve hot.
Original recipe called for 1/4 C finely diced onions - too strong a flavor.
Preheat oven to 425 degrees. In a foil-lined, 8-inch square baking dish, combine potatoes, broth, vinegar, and garlic; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.
Place beans in a large glass bowl; add water 2 inches above beans. Microwave at HIGH 15 minutes; cover and let stand 1 hour. Drain.
Combine beans, ham, broth and onion in a 4-quart slow cooker. Combine barbecue sauce and remaining 4 ingredients; stir into bean mixture.
Cover and cook on LOW 12 hours or until beans are tender and sauce is slightly thickened.
Preheat oven to 375.
SautÃ© onion and garlic in olive oil. Spread barley into 1.5-quart baking dish. Add the cooked onion and garlic. Bring broth to a boil, then immediately stir in seasonings and pour liquid over barley. Cover baking dish tightly. Bake about 1 hour, until barley is tender. Remove dish from oven and uncover; fluff with a fork and serve.
2007, 2008, 2009
Core Total Recipe: 15 Points, 2 Points per Serving
Mix apples with salt, lemon juice and vanilla in slow cooker. Pour boiling water over apple mixture. Cover and cook on high for 3-4 hours.
Bring sugar and water to a boil in a saucepan, stirring until sugar dissolves. Add cranberries, zest and liqueur; return to a boil, reduce heat and simmer 10 minutes. If desired, stir in toasted nuts. Cover and chill 1 hour or until firm.
2007, 2008, 2009
2 Points per Serving Core if sugar substitute is used.
Preheat oven to 400.
Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400 for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.
In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes.
Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.
Combine carrots, water, sugar and 1/2 teaspoon salt in slow cooker. Cover and cook until carrots are tender, 4 to 6 hours on low.
Drain carrots, then return to slow cooker. Stir in marmalade, butter and sage. Season with salt and pepper to taste and serve. (This dish can be held on warm setting for 1 to 2 hours before serving; loosen with additional hot water as needed before serving.)
Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.
Put the beans, water, crushed red pepper, salt, and black pepper into the slow cooker and stir. Cover and cook on low until the beans are tender but not falling apart (7 to 9 hours). The time will vary depending on the size and age of the beans. Once cooked, turn off the slow cooker. If you leave the beans in the slow cooker for a while, they will continue to absorb the liquid as they cool, making them more tender and creamy.
To turn whole pintos into a healthy version of refried beans, sautÃ© a little onion and garlic in olive oil until tender, add the beans and some of the cooking liquid, and cook for a few minutes. Then, mash with a fork or puree in a blender.
Heat oil in a soup pot over medium-high heat. Add beef and cook until lightly browned. Add onion, celery and garlic; cook an additional 2-3 minutes until vegetables begin to soften. Stir in water, barley, bouillon, basil, pepper and bay leaf. Bring to a boil; reduce heat. Cover and simmer 1 hour.
Stir in frozen vegetables, potatoes and undrained tomatoes. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or till meat and vegetables are tender.
Saute sausage in heavy large pot over medium heat until brown, about 4 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings.
Add onions and bell peppers to pot; saute until vegetables are tender and light golden brown, about 15 minutes. Add garlic, oregano, thyme and paprika; saute 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes.
Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. (Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, rewarm over medium-low heat.)
Heat 1 teaspoon canola oil in a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle beef with salt. Add half of beef to pan; sautÃ© 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef.
Add remaining 2 teaspoons oil, onion and bell pepper to pan; sautÃ© 3 minutes. Add garlic and jalapeno; sautÃ© 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan. Stir in sugar and remaining ingredients except sour cream; bring to a boil. Cover, reduce heat, and simmer 1-1/2 hours or until beef is tender, stirring occasionally. Garnish with sour cream, if desired.
In a large stockpot, combine first 10 ingredients and 12 cups water; bring to a boil. Reduce heat; cover. Simmer 1-1/2 hours or until beans are tender. Add tomatoes, garlic, pasta, zucchini and carrots. Bring mixture to a boil. Reduce heat; simmer 20 minutes or until pasta is tender.
2003, 2006, 2007, 2008
Heat canola oil In a large saucepan over medium high heat. Add onion and garlic to pan and sautÃ© until onions are slightly softened. Add the tomatoes and bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans and broth; simmer for 15 minutes. Stir in cilantro.
Garnish soup with tortilla strips. Serve with sour cream and cheese if desired
In a large Dutch, combine potatoes, onion, chicken stock and pepper. Bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 25 to 30 minutes.
Blend or process cooked potato mixture, a little at a time, until smooth. Return to the pot and add butter and chopped spinach. Cook, uncovered, over low heat for about 3 to 5 minutes, until spinach is wilted. Stir in sausages; serve immediately. Serving size is about 1 cup.
Sprinkle flour over bottom of heavy large pot. Stir flour constantly over medium-low heat until flour turns golden grown (do not allow to burn), about 15 minutes. Pour browned flour into bowl.
Heat oil in same pot over medium heat. Add onion and bell pepper and sautÃ© until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add sausages and sautÃ© until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add tomatoes with juices, broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors, stirring frequently.
Add shrimp and whitefish to pot and simmer just until seafood is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper and serve.
Cook beef and onion in a large skillet 7 minutes, stirring until beef crumbles and is no longer pink; drain well. Combine beef mixture and remaining ingredients in a 5-quart slow cooker.
Cover and cook on HIGH 6 hours or on LOW 12 hours.
Add ingredients in order suggested by bread machine manufacturer.
Dough: Combine water and sugar in processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute. Turn dough out onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoons if dough is sticky, about 5 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area until dough doubles, about 1 hour.
Punch down dough. Knead dough in bowl until smooth, about 2 minutes.
Bread maker can also be used for this on dough cycle. Follow general pizza crust instructions for rising after dough cycle completes.
Bake, Bread Machine