Easy and Quick Recipes

Ingredients 8 slices bacon, cut into 1/2 inch pieces 4 large bake potatoes (about 2 lb) 3 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1 tablespoon grated parmesan cheese 1/8 teaspoon pepper Vegetable oil for deep frying 2 cups shredded Cheddar cheese (8 oz) 1/2 cup sour cream 2 large green onions, sliced (1/3 cup) Directions In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels. Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes. When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use. In small bowl, mix oil, salt, garlic powder, paprika, cheese and...

Ingredients : DIP: 1/2 cup fat-free sour cream 1/2 cup reduced-fat mayonnaise 1/2 canned chipotle chile in adobo, seeds removed, chopped (about 1 Tbsp.) 1 tablespoon chopped fresh cilantro 2 tablespoons lime juice 1/2 teaspoon salt SWEET POTATOES: Salt 4 sweet potatoes (about 2 1/2 lb. total), peeled, halved lengthwise, each half cut into 4 wedges 2 tablespoons vegetable oil 1 1/2 teaspoons garlic salt Directions : Make dip: Puree all ingredients in a food processor until smooth, with red and green flecks still visible. Cover and chill. Make sweet potatoes: Bring a large pot of salted water to a boil; add potato wedges. Cook for 5 minutes. Drain on a paper towel-lined tray; pat dry. Let cool. Preheat grill to medium. Oil grates. Toss potato wedges with oil; sprinkle with garlic salt. Grill potatoes, turning often, until just tender and slightly charred, 8 to 10 minutes. Just before serving, taste dip; add additional salt and pepper, if desired. Serve potato ...

Ingredients Nuggets 1 bag (28 oz) frozen potato nuggets 2 cups shredded Cheddar cheese (8 oz) 1 cup cooked real bacon pieces (from a jar or package) 2 tablespoons ranch dressing mix (buttermilk recipe; from 0.4-oz package) Salt and pepper to taste Dipping Sauce 2 containers (5.3 or 6 oz each) plain Greek yogurt 1 package (0.4 oz) ranch dressing mix (buttermilk recipe) Directions Bake potato nuggets as directed on bag. Meanwhile, in medium bowl, toss cheese, bacon pieces and 2 tablespoons dressing mix. Set oven control to broil. Top baked potato nuggets evenly with cheese-bacon mixture. Sprinkle with salt and pepper to taste. Broil 3 to 5 minutes or until cheese is melted and bubbly. In small bowl, stir together yogurt and 1 package dressing mix. Serve potato nuggets with dipping sauce.

Ingredients : 7 hard-cooked eggs* 3 tablespoons salad dressing or mayonnaise 1 tablespoon chopped fresh dill weed 1 clove garlic, minced 5 dashes bottled hot pepper sauce 1/8 teaspoon salt 6 cups torn Boston or Bibb lettuce 2 cups grape or cherry tomatoes, halved 1 medium red sweet pepper, chopped 4 slices bacon, crisp-cooked, drained, and crumbled 3 green onions, sliced 1 recipe Dill Vinaigrette Dill Vinaigrette 1/3   cup   olive oil 2 tablespoons tarragon vinegar 1 tablespoon snipped fresh dill 2 teaspoons Dijon-style mustard 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon bottled hot pepper sauce Directions: Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt. Stuff egg white halves with yolk mixture. Set aside. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on ...

Ingredients 1 large eggplant (about 1 1/2 pounds), trimmed, cut lengthwise into 1-inch-thick slices Coarse salt 1 tablespoon extra-virgin olive oil, plus more for brushing 2 cups cherry tomatoes (about 10 ounces), halved 1/4 cup pine nuts, toasted 1 ounce feta cheese, crumbled (about 1/4 cup) Pinch of red-pepper flakes 1/4 cup packed fresh basil leaves, torn if large Directions Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry. Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil. Prep Time: 20 minutes Total Time: 55 minutes Serves: 4

Ingredients 1 egg 1/2 cup Progresso® plain panko crispy bread crumbs 1/2 cup finely shredded Cheddar cheese (2 oz) 1 package or jar (3 oz) cooked real bacon bits or pieces 1 package (14 oz) uncooked chicken tenders (not breaded) Chive and onion sour cream potato topper, if desired Directions Heat oven to 400°F. Spray large cookie sheet with cooking spray. In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with topper. Makes 4 servings

Ingredients 15 bamboo skewers (6 inch) 3 large boneless skinless chicken breasts (about 1 lb) 4 large green onions 1 package (2.1 oz) refrigerated fully cooked bacon (15 pieces) 1/2 cup barbecue sauce Directions Soak skewers in water at least 30 minutes to prevent burning. Meanwhile, cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 2-inch pieces (30 pieces total). Cut bacon slices in half crosswise. Heat gas or charcoal grill. Push 1 skewer through end of 1 bacon piece, then through middle of 1 chicken piece and back through other end of bacon piece; add 2 onion pieces, then repeat with another bacon piece and chicken piece. Place on large plate or tray. Repeat to make remaining kabobs. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs; brush with half of the barbecue sauce. Cover; cook 5 minutes. Turn kabobs; brush with remaining sauce. Cover; cook about 1 minute longer or...

Ingredients 1 1/4 pounds skin-on salmon fillet (no more than 1 inch thick; preferably tail end) 2 tablespoons Thai red-curry paste 2 tablespoons safflower oil Lime (for squeezing) Directions Slice salmon fillet into strips about 1 inch wide and 3 inches long. Stir together curry paste and safflower oil; coat salmon strips on all sides. Refrigerate until ready to grill (up to 8 hours). If using wooden skewers, soak 14 in cool water at least 30 minutes, then thread lengthwise through strips. Preheat grill to medium-high. Sear salmon, skin side down, until strips can be lifted with a spatula, about 1 minute. Flip, and cook until just opaque but before it flakes when pressed, 1 to 2 1/2 minutes. Serve on skewers with lime for squeezing. Prep Time: 10 minutes Total Time: 10 minutes Serves: 8

Ingredients 50 large marshmallows 1/3 cup butter or margarine 20 cups freshly popped popcorn 2 cups teddy bear-shaped chocolate graham cracker cookies 2 1/2 cups candy corn Vegetable cooking spray Preparation 1. Combine marshmallows and butter in a Dutch oven. Cook over medium-low heat until melted and smooth, stirring occasionally. Remove from heat. 2. Combine popcorn and graham cracker cookies in a big bowl. Pour marshmallow mixture over popcorn mixture, tossing to coat. Stir in candy corn. Spray hands with cooking spray, and shape popcorn mixture into 3-inch balls, pressing together firmly. Cool on wax paper. Wrap balls in plastic wrap. Store in an airtight container up to 3 days. Yield: Makes 20 popcorn balls (serving size: 1 popcorn ball)

Ingredients 3 pounds small (2-in.) waxy potatoes, such as Red Bliss or Yukon Gold 4 tablespoons olive oil, divided, plus more for pan About 2 tsp. kosher salt 1 tablespoon plus 2 tsp. chopped fresh thyme leaves 2 tablespoons chopped flat-leaf parsley 1 1/2 tablespoons Meyer or regular (Eureka) lemon zest Freshly ground black pepper Directions 1. Halve potatoes and soak in cold water 15 minutes. Preheat oven to 375°. 2. Drain potatoes and dry with a kitchen towel. Put in a large bowl with 3 tbsp. olive oil, 2 tsp. salt, and 1 tbsp. chopped thyme and mix to coat. Spread potatoes in a single layer on an oiled rimmed baking sheet, flat side down, and roast 25 minutes. Drizzle with remaining 1 tbsp. olive oil and roast 30 more minutes, or until golden underneath. 3. Loosen from pan with a spatula and transfer to a serving platter. Sprinkle with parsley, lemon zest, remaining 2 tsp. thyme, and salt and pepper to taste.

Ingredients 1 cup all-purpose flour 1 teaspoon baking powder Pinch of coarse salt 3/4 cup lager beer 8 poblano chiles 4 ounces Monterey Jack cheese, cut into eight 3-inch-long sticks 1 tablespoon unsalted butter 1/2 cup chopped onion 1 tablespoon minced garlic (from 2 garlic cloves) 2 cups corn kernels (from 2 to 3 ears) Coarse salt and freshly ground pepper Safflower oil, for frying Sour cream, for serving Lime wedges, for serving Directions Whisk flour, baking powder, salt, and beer in a bowl. Refrigerate batter 1 hour (it will puff while chilling). Place chiles directly over the flame of gas-stove burners on high heat. Roast, turning with tongs, until skins are charred and blistered. (Alternatively, broil chiles on a baking sheet, turning often, until skin is charred, taking care not to overcook. Otherwise, they will be difficult to peel, and flesh may be too soft to stuff.) When chiles are cool enough to handle, slip skins off. Leaving ste...

Ingredients All-purpose flour, for work surface 1 sheet store-bought puff pastry (from a 17.3-ounce package), thawed 2 tablespoons butter 6 leeks (white and light-green parts), halved lengthwise and thinly sliced crosswise, rinsed well Coarse salt and ground pepper Directions Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper. With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18 to 20 minutes. (To store, keep crusts at room temperature, up to 1 day.) In a large skillet, heat butter over medium. Add leeks; season with salt and pepper, and stir. Cover; cook until wilted, about 5 minutes. Uncover; cook until tender, 10 to 12 minutes. Spoon leeks onto crusts, cut ...

Ingredients 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 strips 1 teaspoon toasted sesame oil 1 teaspoon soy sauce 1 garlic clove, minced 1/2 teaspoon red-pepper flakes Coarse salt and ground pepper 1/4 cup creamy peanut butter 2 tablespoons rice vinegar Vegetable oil, for pan Directions In a bowl, toss chicken with sesame oil, soy sauce, garlic, and 1/4 teaspoon of the red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer. Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, remaining 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water. Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers with dipping sauce. Note If you don’t have a grill pan, you can use a regular skillet.

Ingredients 6-ounce piece sharp cheddar cheese 1 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface 8 tablespoons (1 stick) unsalted butter, room temperature 1 teaspoon dry mustard powder 1 teaspoon salt 1/4 teaspoon ground pepper 1/4 teaspoon cayenne pepper Directions Preheat oven to 425. In a food processor fitted with the grating blade, grate cheese. Switch to cutting blade; add flour, butter, mustard powder, salt, ground pepper, and cayenne. Pulse until a dough forms. Transfer dough to a lightly floured work surface; divide into 4 equal pieces. Roll each piece into a rope, about 3/8 inch in diameter and 18 inches long; cut each rope into six 3-inch pieces. Place pieces 1 inch apart on a baking sheet. Drag the tines of a fork down each straw to create ridges. Bake until golden and firm to the touch, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Ingredients 4 tablespoons safflower oil 1 whole boneless, skinless chicken breast (about 10 ounces), halved Coarse salt and freshly ground pepper 1 onion, finely chopped 1/2 teaspoon ground ginger 1/4 teaspoon ground turmeric 1 1/2 teaspoons ground cinnamon, plus more for dusting 3/4 cup confectioners' sugar, plus more for dusting 2 large eggs, lightly beaten 1/4 cup golden raisins, finely chopped (optional) 1/2 cup whole blanched almonds (2 ounces), toasted 12 sheets (each 12 by 17 inches) frozen phyllo dough, thawed 1/2 cup (1 stick) unsalted butter, melted, for brushing Directions Heat 1 tablespoon oil in a medium skillet over medium heat. Season both sides of chicken with salt and pepper; saute, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer chicken and any juices to a large bowl. Heat remaining 3 tablespoons oil in skillet over medium heat. Add onion; cook, stirring oc...

Ingredients 2  large Vidalia or other sweet onions, peeled and quartered 1 tablespoon   olive oil 1 teaspoon   salt, divided 1  whole garlic head 1/3 cup   reduced-fat sour cream 1/4 cup   chopped fresh parsley 1 tablespoon   fresh lemon juice Preparation 1. Preheat oven to 425°. 2. Place onion in a large bowl; drizzle with oil. Sprinkle with 1/2 teaspoon salt; toss to coat. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap in foil. Place onion and foil-wrapped garlic on a baking sheet. Bake at 425° for 1 hour; cool 10 minutes. Chop onion. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. 3. Combine onion, garlic, remaining 1/2 teaspoon salt, sour cream, parsley, and lemon juice in a large bowl. Cover and chill 1 hour. Note: Freshly squeezed lemon juice is ideal. Those lemon-shaped plastic bottles do contain real juice, but after it's reconstituted and mixed with preservatives,...

Ingredients 5 tablespoons   water 1/4 cup   fresh lemon juice 1/4 cup   tahini (roasted sesame seed paste) 3 tablespoons   olive oil 1/2 teaspoon   salt 2  (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained 1  garlic clove, crushed 1/2 teaspoon   paprika (optional) Fresh chopped flat-leaf parsley (optional) 1 tablespoon   pine nuts, toasted (optional) Preparation 1. Place first 7 ingredients in a food processor; process until smooth, scraping sides as necessary. Spoon hummus into a bowl. Sprinkle with paprika, parsley, and pine nuts, if desired.

Ingredients 1 tablespoon olive oil, plus more for grates 4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed 1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths 1 tablespoon fresh lime juice Coarse salt and ground pepper 4 flour tortillas (10-inch) 1 1/2 cups shredded Monterey Jack cheese (6 ounces) 1 yellow squash, halved crosswise and thinly sliced lengthwise 1 orange bell pepper (ribs and seeds removed), thinly sliced Directions Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs. Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside. Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortil...

Ingredients : 500 g ground beef 500 g ground pork 1/2 onion, chopped finely 1 small zucchini, grated 1 small carrot, grated 2 garlic cloves, minced 2 tablespoons tomato sauce 1 cup breadcrumbs 1 egg 3 tablespoons milk 1 1/2 teaspoons salt pepper 2 tablespoons parsley 6 sheets puff pastry 1 tablespoon poppy seed (optional) Directions : Preheat oven to 200°C In a large bowl combine mince meat, vegetables, garlic, tomato sauce, breadcrumbs, egg, milk, salt, pepper, parsley. Cut each puff pastry in half. Place a log of sausage mixture in centre of each half, brush edges with egg mixture and roll to seal. Brush sausage roll with egg wash and sprinkle with poppy seeds. Cut each log into 4 pieces. Transfer to baking sheet. Bake for 25 min or until golden brown.

Ingredients 14  (8-inch) wooden skewers 6 tablespoons   molasses 3 tablespoons   balsamic vinegar 1/4 teaspoon   ground red pepper 14  thick applewood-smoked bacon slices 3  fresh rosemary sprigs Freshly ground black pepper Preparation 1. Soak wooden skewers in water 30 minutes. Preheat grill to 250° to 300° (low) heat. 2. Stir together molasses and next 2 ingredients. Thread 1 bacon slice onto each skewer. 3. Grill bacon, covered with grill lid, 15 to 18 minutes or until bacon begins to brown, turning every 6 minutes. Baste with half of molasses mixture, using rosemary sprigs as a brush; grill, covered with grill lid, 5 minutes. Turn bacon, and baste with remaining molasses mixture, using rosemary sprigs. Grill, covered with grill lid, 5 minutes or until browned and crisp. Remove from grill. Sprinkle with freshly ground pepper to taste. Serve bacon immediately.