Easy and Quick Recipes

Ingredients 2 1/2 cups milk 1 1/4 cups water 1/4 cup margarine or butter 1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes 1 cup shredded pepper Jack cheese (4 oz) 1/2 cup crumbled cooked bacon 2 tablespoons chopped fresh parsley, if desired 1 tablespoon crumbled cooked bacon, if desired Directions In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and 1/2 cup bacon. Spoon potatoes into serving dish; top with parsley and 1 tablespoon bacon. Servings: 10

Ingredients 4 slices bacon, cut into 1-inch strips 4 cups corn kernels Coarse salt and ground black pepper Pinch of red-pepper flakes 2 to 3 scallions, sliced Directions Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes. Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

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 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 : 12 egg roll wraps 1/2-1 lb ground pork (or chicken or beef) 2 teaspoons chopped fresh ginger 2 garlic cloves, minced 1 teaspoon salt 1 teaspoon sugar 1/4 cup soy sauce 1 teaspoon sesame oil 1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag) 4 green onions, sliced 1 egg, beaten with 1 teaspoon water oil (for frying) Directions : Brown pork with ginger and garlic in pan; drain any grease. Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well. In large bowl combine cabbage mix and green onions. Pour hot meat over vegetables and stir well. Let cool slightly. Lay wrap in front of you so that it looks like a diamond. Place 3 tablespoons pork filling in center of egg roll wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point. Finish rolling. Set aside and repeat with remaining filling. Heat 2-3 inches oil in large frying pan to very ...

Ingredients : 1 lb Brussels sprout 4 -6 tablespoons extra virgin olive oil 3 -4 garlic cloves, minced lemon juice, my addition, for garnish (optional) salt, to taste white pepper, to taste Directions : Remove brown outer leaves of brussel sprouts. Cut the brussel sprouts in half. NOTE: Original recipe left brussel sprouts whole. It's your choice to cut in half or leave whole. In sauce pan, heat olive oil over medium heat. Add the brussel sprouts and fry, stirring occasionally, until very dark brown, almost charred, but NOT burnt. The last minute of cooking, add the garlic and stir in to combine. Be careful not to burn the garlic! Season to taste with salt, white pepper and lemon juice if using. Serve warm.

Ingredients One 28-ounce mixed bag baby red skinned, Yukon and purple potatoes, halved or quartered 3 tablespoons white wine vinegar Kosher salt 1 teaspoon Dijon mustard Freshly ground black pepper 1/4 teaspoon sugar 1/4 cup extra-virgin olive oil One 14-ounce can hearts of palm, sliced lengthwise into thin strips 1/2 cup sliced, drained, jarred piquillo peppers 2 scallions, sliced Directions Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dres...

Ingredients : 1 lb fresh okra, cut into pieces  2 -3 cups cornmeal 1 egg 2 cups buttermilk (regular or lowfat milk is fine, too) salt and pepper oil Directions : In a big bowl beat egg with a fork, pour milk in and combine. Pour the cornmeal in another big bowl. Pour enough oil in a big skillet, halfway up, or you can use a deep fryer. Set heat to Medium-high. Put some okra pieces in milk mixture and then coat in cornmeal batter. Fry in skillet 10-15 min, occasionally turning/stirring them around. They are done when crispy and golden brown but not black! Drain on paper towel lined plate. Sprinkle with salt and pepper Repeat with rest of okra till all gone.

Ingredients : 2 (15 ounce) cans whole kernel corn, drained 2 cups grated cheddar cheese 1 cup mayonnaise 1 cup green pepper, chopped 1/2 cup red onion, chopped 1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips Directions : Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Ingredients : 6 medium potatoes (2 pounds) 1/2 lb bacon, prepared as in Homemade Fresh Bacon Bits 1 cup thinly sliced celery 1/2 cup finely chopped onion 1/3 cup sweet pickle relish 1 1/4 cups mayonnaise or 1 1/4 cups salad dressing 2 teaspoons sugar 2 teaspoons celery seeds 2 teaspoons apple cider vinegar 2 teaspoons prepared mustard 1 1/2 teaspoons salt 2 hardboiled egg, coarsely chopped Directions : Cook potatoes in boiling, salted water until tender. Drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery, onion, sweet relish and bacon bits. Combine mayo, sugar, celery seed, vinegar, mustard, and salt. Add mayo mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in the chopped eggs. Cover and chill thoroughly. Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide...

ingredients 8 to 10      wooden skewers 6      small red potatoes, washed well and halved 1    1-ounce packet  Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix 1/3    cup  olive oil       Juice of 2 lemons 12      cauliflower florets 12      medium mushrooms, wiped clean 2      small zucchini, cut into 1-inch pieces 1      red bell pepper, stem removed, seeded, and cut into 1-inch pieces directions In a shallow dish, soak the skewers in just enough water to cover for 1 hour. Place the potatoes in a casserole or baking dish with 1/4 of the water and cook on high for 5 minutes. Drain the water and set aside. In a large bowl, whisk the seasoning mix together with theolive oil and lemon juice until well blended. Add the potatoes, cauliflower, mushrooms, zucchini, and bell peppe...

Ingredients Butter, softened (for pan) 4 English muffins, split, toasted, and cut in half 1/2 pound sliced (about 10 slices) Canadian bacon, halved 1 1/4 cups shredded (5 ounces) sharp cheddar cheese 1/3 cup finely shredded Parmesan cheese 8 large eggs 3 cups milk 1 1/2 tablespoons Dijon mustard Coarse salt and ground pepper 1/4 teaspoon hot sauce, such as Tabasco Directions Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside. In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight. Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), ab...

Ingredients 1 cup   hot cooked grits 1 cup   (4 oz.) freshly shredded pepper Jack cheese 1/2 cup   shredded Parmesan cheese 2 tablespoons   chopped fresh cilantro 1  garlic clove, pressed 18  to 20 sweet mini bell peppers Preparation 1. Stir together first 5 ingredients until cheese is melted; add salt and pepper to taste. Cover and chill 8 hours. 2. Preheat broiler with oven rack 6 inches from heat. Cut peppers in half lengthwise, leaving stems intact; remove seeds. Spoon grits mixture into pepper halves. Place on a broiler pan. Broil 4 minutes or until golden.

Ingredients 1/2 cup   (4 ounces) soft goat cheese 1/2 cup   (4 ounces) fat-free cream cheese, softened 1/2 cup   (2 ounces) grated fresh Parmesan cheese 1/2 cup   finely chopped seeded tomato 2 tablespoons   thinly sliced green onions 2 tablespoons   chopped fresh sage 1/2 teaspoon   kosher salt 16  jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds) Cooking spray 2 tablespoons   chopped fresh cilantro Preparation 1. Prepare grill to medium-high heat. 2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Ingredients 6  small Yukon gold or red potatoes (about 2 pounds) 1 teaspoon   olive oil 1/2 teaspoon   salt, divided Cooking spray 2 tablespoons   fat-free milk 1 tablespoon   butter 1/2 teaspoon   black pepper 1/2 cup   (2 ounces) finely grated white cheddar cheese 2 tablespoons   finely chopped smoked salmon (1 ounce) Preparation Preheat oven to 400°. Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes. Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes o...

Ingredients 1 1/2 cups long-grain rice 2 1/2 teaspoons salt 1 tablespoon unsalted butter 3 tablespoons vegetable oil 1 medium red onion, finely chopped 2 cloves garlic, minced 1/2 pound chicken livers, cleaned and finely chopped 2 scallions, trimmed, white and green parts, cut crosswise into 1/8-inch pieces 2 stalks celery, including leafy greens, finely chopped 1/4 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh oregano, or 2 tablespoons dried 1 jalapeno pepper, seeds and ribs removed, finely chopped 1/2 teaspoon freshly ground black pepper Directions Bring 3 cups water to a boil in a saucepan. Stir in rice, 1 teaspoon salt, and butter. Cover, reduce heat to low, and cook 15 to 17 minutes, until water is absorbed. Set aside. Heat oil in a cast-iron skillet over medium-high heat. Add onions and garlic; reduce heat to medium. Cook, stirring occasional...

INGREDIENTS : 12 whole fresh mushrooms 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 (8 ounce) package cream cheese, softened 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon ground cayenne pepper DIRECTIONS : Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet....

Ingredients : 1/8-1/4 cup sugar (to your taste) 1 tablespoon vinegar 1/2 cup Miracle Whip or 1/2 cup mayonnaise 1/2 lb bacon, fried & chopped 1 cup cheddar cheese, grated 2 small broccoli, heads raw cut into bite sized pieces 1 onion, chopped (red or white) Directions : In small mixing bowl combine sugar,vinegar & miracle whip,stir well. (depending on the size or amount of your broccoli you can double the dressing). In large mixing bowl combine bacon,cheese, broccoli,and onion. Pour first mixture over second and stir until coated. Refrigerate. This gets better the longer it sits. You may double the dressing and use to your taste.

Ingredients : 1 large eggplant 1/4 cup tahini, plus more as needed 3 garlic cloves, minced 1/4 cup fresh lemon juice, plus more as needed 1 pinch ground cumin salt, to taste 1 tablespoon extra virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley 1/4 cup brine-cured black olives, such as kalamata Directions : Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, th...

Ingredients 16  small red potatoes Salt and pepper 6  slices bacon 1/2 cup   reduced-fat sour cream 3 tablespoons   snipped fresh chives Preparation 1. Scrub potatoes well, place in a pan and cover with cold water by at least 1 inch. Add 1 tsp. salt, bring to a boil over medium-high heat and cook until potatoes are tender and a knife can be inserted easily, 15 to 20 minutes. Drain; let cool. 2. Cook bacon in a skillet over medium heat, turning, until crisp, about 12 minutes. Drain on paper towels. When cool, crumble bacon. 3. Cut each potato in half crosswise. Trim a small slice from the bottom of each half so it stands upright. With a melon baller or teaspoon, remove center of each potato, leaving a 1/4-inch border. Put potato flesh in a bowl and mash with sour cream; season with salt and pepper. Fold in crumbled bacon. Fill each potato half with sour cream mixture and sprinkle with chives (you may have some filling left over). Serve immediately. ...