Juice of 6 limes, freshly squeezed1tomato, cut into small cubes1red onion, finely sliced1mango, cut into small cubes1avocado, cut into small cubesYour favorite spicy sauce, to tasteSalt and pepper, to tasteHide Images1Bring water to a boil in a medium-sized pot and add-in the shrimp. Let cook for three to five minutes or until pink in color.
Category Traditional recipes
Hello there, rich chocolate bundt cake with a delightful drizzle of frosting and crushed candy on top. What’s that? You also have a minty, marshmallow-y middle? What kind of wizardry is this? It isn’t magic—the trick to a secretly-stuffed cake is easier than you may think.MORE+LESS-Cake1box Betty Crocker™ Super Moist™ chocolate fudge cake mix1box (3.
10oz uncooked multigrain penne pasta (about 3 cups)1cup diced English (seedless) cucumber1/4cup chopped fresh mint leaves1/2cup plain low-fat yogurt1/4cup low-fat mayonnaise1cup thinly sliced red onion, rinsed with cold water and drained1cup thinly sliced red bell pepper2cans (4.5 oz each) oil-packed tuna, drained2cups shredded romaine lettuceHide Images1Cook pasta as directed on package, omitting salt and oil.
Turkey sausage rounds with pretzel toothpicks and tangy stout mustard.MORE+LESS-3cooked smoked turkey sausagesMustard Dipping Sauce:3tablespoons brown mustard2tablespoons Guinness™ (or your favorite) stout beerHide Images1Mix all the mustard ingredients and set aside.2Chop the sausages into 8 rounds each, cutting the ends off so that each round is nice and even.
A classic Eastern European soup with a seriously spicy kick.MORE+LESS-Updated March 8, 20171teaspoon red pepper flakes1/2teaspoon cayenne pepper1dried habanero pepper (for extra spice, optional)1/2head green cabbage, sliced thin2tablespoons apple cider vinegarHide Images1Peel and dice the onions, carrots, celery, parsnips, and beets so they are all roughly in a 1/4 inch dice.
Freshly baked, golden-brown pull-apart bread surrounds bubbly, cheesy Buffalo chicken dip for an easy appetizer no one will be able to resist.MORE+LESS-Updated December 13, 20161can (11 oz.) Pillsbury™ refrigerated French bread dough1 1/2tablespoons melted butter2cups shredded chicken breast1cup shredded cheddar cheese2/3cup shredded, Monterey Jack cheeseOptional toppings:1-2 tablespoons chopped scallions3tablespoons blue cheese crumblesHide Images1Preheat oven to 375°F.
No one will believe you when you tell them how easy it is to make this show-stopping dinner. It’s a total game changer you’re going to want to put on everything.MORE+LESS-Mostarda6oz dried cherries, coarsely chopped2green apples, such as Granny Smith, peeled, cored, and cut into 1/2-inch cubes2tablespoons country-style Dijon mustardPork Roast3tablespoons country-style Dijon mustard4large cloves garlic, finely chopped1/2teaspoon ground black pepper3- to 3 1/2-lb boneless pork loin roastHide Images1In 2-quart saucepan, heat Mostarda ingredients except mustard to boiling over medium-high heat.
Forget the fried chicken! These delicious chicken strips are perfect for any party, and host a fun coating of crushed Cheddar Chips for extra color and flavor!MORE+LESS-Updated September 21, 20141pound raw chicken, sliced thin for tenders5ounces roasted veggie tortilla chips, finely crushedRanch dressing for dippingHide Images1Preheat oven to 350°F.
This simple icebox cake features layers upon layers of sweet peanut butter and salted caramel deliciousnessMORE+LESS-2boxes (7.44 oz) boxes Nature Valley™ Soft-Baked Oatmeal Squares Peanut Butter1tub frozen whipped cream, thawed1tablespoon unsweetened cocoa powder1jar caramel sauce (typically found in the ice cream toppings aisle)2teaspoon coarse sea salt1jar hot fudge sauce, or 1/2 cup melted chocolateHide Images1In a bread pan, layer 6 peanut butter squares so that they are touching side-to-side.
Simple and yummy Mexican twist on a comfort food classic--chicken pot pie!MORE+LESS-2cans (18.5 oz) Progresso™ Rich & Hearty Soup Chicken Corn Chowder1/3cup Cascadian Farm™ Organic Frozen Sweet Corn (thawed)2tablspoons Old El Paso™ Green Chiles1/3cup black beans, drained and rinsed1can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet4tablespoons Mexican Blend cheese4pinches Old El Paso™ Taco Seasoning Mix4dollops sour cream for garnishHide Images1In a large bowl, empty out two cans of Progresso™ Chicken Corn Chowder.
Turkey meat loaf gets an Italian makeover in these fun mini meat loaves. Baking in a muffin pan makes them quick, easy and the perfect weeknight dinner.MORE+LESS-Updated September 8, 2016Make withProgresso Breadcrumbs1/2cup Progresso™ plain panko crispy bread crumbs1/2cup finely chopped onion1carrot, peeled and finely chopped1/2cup finely chopped red bell pepper1tablespoon finely chopped fresh rosemary leaves3/4cup Muir Glen™ organic tomato basil pasta sauceHide Images1Line 15x10x1-inch pan with foil.
Prep 20minTotal1hr5minServings10IngredientsFor the flan:1can (12oz) evaporated milk1can (14oz) condensed milkStepsHide Images1Preheat oven to 350°F and have the baking pan you’ll use for the double boiler handy.2Place the sugar for the caramel in a saucepan on medium heat with the 2 tablespoons of water until it melts evenly.
Pinterest2Print6Save0Facebook0Email2Prep 5minTotal5minServings8An easy and spicy marinade that’s great on chicken, pork, or shrimp.MORE+LESS-ByMacheesmoUpdated September 20, 2016Ingredients2jalapeño peppers, seeded and chopped2cloves garlic, chopped2limes, juice only1/4cup olive oil1teaspoon kosher saltDash of hot sauceStepsHide Images1Add jalapeño, garlic and other ingredients to a small food processor and pulse until combined.
Prep 5minTotal10minServings2Every cup of hot cocoa will look like a party and taste like a treat with this colorful hack.MORE+LESS-Ingredients1/2cup white chocolate chips1/2cup Betty Crocker™ Candy Shop decors rainbow chips2tablespoons Betty Crocker™ Decors rainbow mix candy sprinkles2tablespoons Betty Crocker™ Decorating Decors nonpareils rainbow2tablespoons Betty Crocker™ star decors2cups prepared hot cocoaStepsHide Images1Melt chocolate chips in a large, shallow bowl.
Whip up a big batch of firehouse-approved goodness. Paleo eaters, this is about to become your favorite chili!MORE+LESS-Updated September 20, 20162pounds grass-fed ground beef3cloves garlic, finely chopped1(32 oz.) can Muir Glen™ organic fire roasted crushed tomatoes1(32 oz.) can Muir Glen™ Fire Roasted Diced Tomatoes3packets Old El Paso™ taco seasoning mix4fresh jalapeños, finely diced1/2cup fresh cilantro, choppedHide Images1In a large pot, brown ground beef with diced onion and chopped garlic.
It& 39;s so hard to choose that perfect late night, TV time snack. Sweet or salty? Go for both with these bars full of pretzels, bacon, chips, chocolate, peanut butter, and caramel!MORE+LESS-3tablespoons granulated sugar1cup semi-sweet chocolate chips14oz sweetened condensed milkHide Images1Fry the bacon in a large skillet over medium heat until crisp.
Prep 5minTotal5minServings2Ingredients1English cucumber (hot house cucumber), washed1cup strawberries, washed and chopped in half1cup avocado, peeled and diced2teaspoons red wine vinegarStepsHide Images1Remove the tips of the cucumber and slice it in a spiral form using a spiral mandolin.2Mix the cucumber, strawberries and avocado in a salad bowl.
A citrus-based marinade for shrimp. Great for grilling season!MORE+LESS-Updated September 20, 20161-2 pounds shrimp, shelled and cleanedHide Images1Add shrimp to a large plastic bag. In a bowl, stir together orange juice, tequila, mint and a pinch of salt.2Pour marinade over shrimp and let marinate for at least 30 minutes.
6oz Halloumi cheese, sliced1/2cup roasted pepper slicesSalt and pepper, to taste (the halloumi is very salty, so don& 39;t use too much salt)1/2teaspoon dried oreganoHide Images1Heat the oil over medium heat, and sauté the zucchini for 3 minutes on each side, or until soft and tender, and slightly golden brown.
Prep 25minTotal2hr25minServings24Everyone needs no-brainer appetizers in their life; the ones you can make ahead or pull together at a moment’s notice. In fact, we recommend memorizing the recipe.MORE+LESS-Ingredients1package (8 oz) cream cheese, softened4teaspoons chile garlic sauce1package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)3/4cup diced fresh pineapple3cups baby spinach leavesStepsHide Images1In medium bowl, mix cream cheese, chile garlic sauce, soy sauce and honey with whisk.