Cuisines & Ethnic Recipes | Taste of Home

Miso Soup

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

Ingredients

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

Directions

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

Nutrition Facts

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

Seekh Kabobs

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

Ingredients

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

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Directions

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

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

Nutrition Facts

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

Hot Chocolate Dip

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

Ingredients

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

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Directions

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

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

Nutrition Facts

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

Garam Masala

Suzanne Podhaizer — Wed, 09 Oct 2024 14:49:08 +0000

Ingredients

1 cup coriander seeds
4 teaspoons cumin seeds
2 teaspoons whole peppercorns
1 cinnamon stick (3 inches)
2 bay leaves
2 to 3 black cardamom pods
8 to 10 green cardamom pods
8 whole cloves
1 whole star anise
2 mace blades

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Directions

Heat a large skillet over medium heat; dry roast spices about 5 minutes or until aromatic. Remove from skillet; let cool completely. Grind spices using a coffee or spice grinder until a smooth texture is achieved. Store in an airtight container.

Nutrition Facts

1 serving: 30 calories, 2g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 5g carbohydrate (0 sugars, 3g fiber), 1g protein.

Sichuan Chicken

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

Ingredients

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

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Directions

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

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

Strawberry & Basil Galettes

Taste of Home Editors — Wed, 30 Oct 2024 18:56:37 +0000

Ingredients

2-1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup cold unsalted butter, cubed
2 tablespoons chopped fresh basil
1/2 cup ice water
FILLING:
1 quart fresh strawberries, hulled and sliced
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons chopped fresh basil
1-1/2 teaspoons grated lemon zest
1 large egg, lightly beaten
Coarse sugar

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Directions

In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Stir in basil. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight.

Preheat oven to 375°. In a large bowl, combine strawberries, sugar, cornstarch, basil and lemon zest.
Divide dough into 10 equal pieces. Working with one piece of dough at a time, on a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to parchment-lined baking sheet. Using a slotted spoon place 1/3 cup filling over crust to within 1/2-in. of edge. Fold edge over filling, pleating as you go and leaving a 2-in. opening in the center. Brush folded crust with egg; sprinkle with sugar. Repeat with remaining dough and filling.
Bake until crust is golden and filling is bubbly, 30-35 minutes. Transfer tarts to wire racks to cool.

Nutrition Facts

1 mini galette: 353 calories, 19g fat (12g saturated fat), 67mg cholesterol, 129mg sodium, 41g carbohydrate (14g sugars, 2g fiber), 4g protein.

Moist Lemon Coconut Cake

Taste of Home Editors — Wed, 30 Oct 2024 18:51:52 +0000

Ingredients

4 large eggs, room temperature
1 package (13-1/4 ounces) lemon cake mix
1 can (22 ounces) lemon pie filling
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1/2 cup sweetened shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons lemon juice
2-1/2 cups confectioners' sugar
1/3 cup sweetened shredded coconut
2 teaspoons grated lemon zest

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Directions

Preheat oven to 350°. In a large bowl, beat eggs until light and lemon colored, 3-5 minutes. Beat in cake mix until blended. Add pie filling, lemon juice and zest; mix well. Stir in coconut. Spread into a greased 13x9-in. baking pan.

Bake until a toothpick inserted near the center comes out with just a few crumbs, 30-35 minutes. Cool completely in pan on a wire rack.
In a large bowl, beat cream cheese, butter and lemon juice until light and fluffy, 4-6 minutes. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with coconut and lemon zest. Refrigerate leftovers.

Nutrition Facts

1 piece: 379 calories, 16g fat (10g saturated fat), 86mg cholesterol, 363mg sodium, 57g carbohydrate (43g sugars, 0 fiber), 3g protein.

Gremolata Pasta Salad

Taste of Home Editors — Wed, 30 Oct 2024 18:49:52 +0000

Ingredients

12 ounces small pasta shells
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2/3 cup minced fresh parsley
1 medium lemon, zested and juiced
2 garlic cloves, minced
1 pint cherry tomatoes, halved
1/3 cup olive oil
3/4 cup crumbled feta cheese

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Directions

Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking; drain and rinse with cold water.

In a large serving bowl, combine parsley, lemon juice, lemon zest and garlic. Add pasta mixture, tomatoes and olive oil; toss thoroughly to combine. Gently stir in feta. Serve immediately or cover and refrigerate until serving.

Nutrition Facts

3/4 cup: 226 calories, 9g fat (2g saturated fat), 5mg cholesterol, 90mg sodium, 29g carbohydrate (2g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch.

Pulled Pork Sandwiches with White Barbecue Sauce

Taste of Home Editors — Wed, 30 Oct 2024 18:45:32 +0000

Ingredients

2 tablespoons olive oil
1 bone-in pork shoulder roast (6 to 7 pounds)
1 cup cider vinegar
1/2 cup water
1/3 cup packed brown sugar
4 teaspoons kosher salt
1-1/2 teaspoons pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
WHITE BARBECUE SAUCE:
1-1/3 cups mayonnaise
1/3 cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons sugar
1-1/2 teaspoons pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
TO SERVE:
20 potato buns, split

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Directions

Drizzle oil over the bottom of a 6-qt. slow cooker. Add roast. In a small bowl, whisk vinegar, water, brown sugar, salt, pepper, onion powder, garlic powder, chili powder, paprika and cayenne ; pour over pork. Cover and cook on low 8-10 hours or until tender.

Meanwhile, in a small bowl, combine all sauce ingredients; cover and refrigerate until serving.
Remove roast to cutting board; shred and return to slow cooker. Serve on buns with barbecue sauce.

Nutrition Facts

1 sandwich: 418 calories, 24g fat (6g saturated fat), 65mg cholesterol, 867mg sodium, 27g carbohydrate (7g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 2 starch.

Peach Caprese Salad

Kim Wehby — Wed, 30 Oct 2024 12:48:09 +0000

Ingredients

1 large heirloom tomato, sliced
2 medium peaches, cut into 1/2-inch pieces
8 fresh basil leaves
1 package (8 ounces) fresh mozzarella cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Sea salt, to taste
Coarsely ground pepper, to taste

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Directions

Layer sliced peaches, tomatoes, mozzarella cheese and basil leaves on a platter. Drizzle with olive oil and balsamic vinegar. Sprinkle with flaky sea salt and freshly cracked black pepper.

Nutrition Facts

1 serving: 286 calories, 21g fat (11g saturated fat), 59mg cholesterol, 190mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 14g protein.

Hot and Sour Soup

Vivian Jao — Wed, 30 Oct 2024 12:33:32 +0000

Ingredients

6 cups reduced-sodium chicken broth
2 tablespoons seasoned rice vinegar
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon hot chili oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon crushed red pepper flakes
1/2 pound extra-firm tofu, cut into 1-in. strips
1 cup shitake mushrooms, stems removed, sliced
1/2 cup bamboo shoots
1 teaspoon cornstarch
1 teaspoon water
2 large eggs, room temperature, lightly beaten
1/2 tablespoon sesame oil
2 green onions, thinly sliced

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Directions

In a large saucepan or stock pot, bring chicken stock to a simmer. Stir in rice vinegar, soy sauce, chili oil, salt, pepper and red pepper flakes. Add tofu, mushrooms and bamboo shoots; cook 10-15 minutes or until mushrooms are soft.

In a small bowl, whisk together cornstarch and water until dissolved. Stir mixture into broth until thickened, 1-2 minutes. Create a whirlpool in the soup by slowly swirling a wooden spoon around. Carefully pour beaten egg into the pot to create thick strands of scrambled egg. Gently stir in sesame oil.
Serve soup in bowls; top with green onion.

Nutrition Facts

1 serving: 149 calories, 8g fat (2g saturated fat), 93mg cholesterol, 1602mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 13g protein.

Ricotta Meatballs

Mackenzie Stratton — Tue, 29 Oct 2024 17:28:27 +0000

Ingredients

1 pound ground beef
3/4 cup dry bread crumbs
1 large egg, beaten
1/2 cup whole-milk ricotta cheese
1/2 cup grated Parmesan cheese, divided
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
2 garlic cloves, minced
2 tablespoons grated onion
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 jar (24 ounces) marinara sauce

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Directions

In a large bowl, thoroughly combine first 11 ingredients. Shape into 1-1/2 in. balls.

In a large skillet, heat oil over medium heat. Add meatballs; cook until browned, 2-3 minutes per side. Pour marinara over meatballs; simmer until meatballs are cooked through and sauce is bubbly, 15-20 minutes. Sprinkle with remaining 1/4 cup Parmesan.

Nutrition Facts

1 meatball: 185 calories, 10g fat (4g saturated fat), 47mg cholesterol, 635mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 11g protein.

Poblano Soup

Nicholas Marshall — Tue, 29 Oct 2024 15:36:55 +0000

Ingredients

4 poblano peppers
3 cups reduced-sodium chicken broth, divided
1/4 cup butter
1 small red onion, finely chopped
2 garlic cloves, minced
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
2 cups cubed or shredded cooked chicken breast
1 can (15 ounces) whole kernel corn, drained
2 tablespoons minced fresh cilantro
1 pint half-and-half cream
Sour cream, shredded cheese and fried tortilla strips, for serving

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Directions

Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.

Peel off and discard charred skin. Remove stems and seeds. Place peppers into blender with 1/4 cup broth; puree until smooth.
In a Dutch oven or large sauce pot, melt butter over medium heat. Add onion, cook until tender, 4-5 minutes. Add garlic, salt and pepper, cook one minute longer. Add flour, cook and stir until browned, 2-3 minutes. Slowly whisk in remaining 2-1/2 cups broth; simmer until thickened, 4-5 minutes. Add pepper puree, chicken, corn and cilantro. Simmer on low heat until flavors are melded, 10-12 minutes. Stir in cream; heat through. Serve with toppings as desired.

Nutrition Facts

1 cup: 246 calories, 13g fat (8g saturated fat), 72mg cholesterol, 836mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 15g protein.

Seafood Stuffing

Julie Laing — Tue, 29 Oct 2024 12:48:27 +0000

Ingredients

4 tablespoons butter, divided
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cans (6 ounces each) lump crabmeat, drained
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
3 garlic cloves, minced
1-1/2 teaspoons Cajun seasoning
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup seafood stock
1 large egg, beaten
6 cups day old cubed bread
1/4 cup sprigs fresh parsley, stems removed, chopped

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Directions

Preheat oven to 375°. In a large skillet, heat 2 tablespoons butter over medium heat. Add shrimp and crab; cook until shrimp has slightly curled, 2-3 minutes per side. Transfer to a large bowl.

In the same skillet, heat remaining 2 tablespoons butter. Add onion, celery and bell pepper; cook until tender, 7-8 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Add onion mixture to the large bowl with shrimp and crab. Add Cajun seasoning, thyme, salt, pepper, stock and egg; stir to combine. Fold in bread cubes and parsley, toss to coat. Transfer mixture to a greased 13x9-in. baking dish.
Bake until golden brown, 30-35 minutes.

Portuguese Bean Soup

Kathy Adams — Mon, 28 Oct 2024 14:51:40 +0000

Ingredients

1 pound dried kidney beans
1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup chopped celery
1 smoked ham hock
1 medium potato, chopped
12 ounces fully cooked Spanish chorizo links or Portuguese sausage, chopped
3 garlic cloves, minced
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
4 cups reduced-sodium chicken broth
1 can (32 ounces) whole tomatoes in puree
1/2 cup uncooked elbow macaroni
2 cups chopped cabbage or chopped kale

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Directions

Rinse beans. Place in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 to 4 hours. Drain and rinse beans, discarding liquid.

In the same saucepan, heat oil over medium heat. Add onion, carrot and celery; cook 3-4 minutes or until slightly soft. Add ham hock, soaked beans, potato, sausage, garlic, bay leaf, salt and pepper; cook 2-3 minutes. Stir in broth and tomatoes in puree; crush tomatoes with a wooden spoon. Bring to a simmer. Cook, covered, 25-30 minutes.
Stir in macaroni and cabbage; cook, covered, another 10-15 minutes or until macaroni is cooked and cabbage or kale is wilted. Remove ham hock and bay leaf; discard.

Eggplant Meatballs

Christabel Lobo — Mon, 28 Oct 2024 14:46:04 +0000

Ingredients

1-1/2 tablespoons olive oil
1 medium eggplant (1 pound), peeled, cubed
2 garlic cloves, minced
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
3/4 cup Italian-style panko bread crumbs
1/2 cup plus 3 tablespoons grated Parmesan cheese, divided
1 large egg, room temperature, beaten
1 teaspoon dried basil
1 jar (24 ounces) marinara sauce
3 tablespoons minced fresh parsley

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Directions

Preheat oven to 375°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray.

In a large skillet, heat oil over medium heat. Add eggplant and garlic; cook until browned, 6-8 minutes, stirring frequently. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat; let slightly cool. Transfer to a food processor; pulse until mixture reaches the consistency of ground meat.
In a large bowl, thoroughly combine eggplant mixture, breadcrumbs, 1/2 cup Parmesan cheese, egg, basil, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper.
Shape into 1-1/2 in. balls. Line on prepared wire rack, spacing 1-in. apart. Bake 15-20 minutes or until meatballs are lightly browned.
Transfer meatballs to a skillet. Stir in marinara. Bring to a simmer over medium-low heat; cook 6-8 minutes or until marinara is bubbly. Sprinkle with remaining 3 tablespoons Parmesan and parsley.

Nutrition Facts

4 meatballs: 350 calories, 18g fat (4g saturated fat), 62mg cholesterol, 2320mg sodium, 36g carbohydrate (13g sugars, 7g fiber), 11g protein.

French Meat Stuffing

Suzanne Podhaizer — Mon, 28 Oct 2024 16:26:59 +0000

Ingredients

3 cups diced potatoes
1 tablespoon butter
1 pound ground beef
1 pound ground pork
1 cup chopped onion
3 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 tablespoon packed brown sugar
2 teaspoons poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch ground cloves
2 tablespoons minced chives

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Directions

Bring a large pot of water to a boil. Add potatoes and cook until slightly soft, 5-6 minutes. Drain; set aside.

Heat butter in a large skillet to medium heat. Add onion; cook until soft, 4-5 minutes, stirring occasionally. Add beef and pork; cook until browned, 7-8 minutes, breaking it up into bite-sized pieces. Add garlic; cook 1 minute. Stir in potatoes, broth, brown sugar, poultry seasoning, salt, pepper, cinnamon, nutmeg and cloves; bring to a boil.
Reduce heat, simmer, stirring occasionally, until liquid is evaporated, 20-25 minutes. Sprinkle with chives.

Nutrition Facts

1 cup: 298 calories, 17g fat (7g saturated fat), 78mg cholesterol, 472mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 1 starch.

Chicken Tortelloni Alfredo from Olive Garden

Kiersten Hickman — Sun, 27 Oct 2024 05:43:44 +0000

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) refrigerated cheese tortelloni
1 jar (15 ounces) Alfredo sauce, warmed
1/2 cup grated Asiago cheese

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Directions

Pound chicken breasts with a meat mallet to 1/2-in. thickness. Brush with oil and sprinkle with salt and pepper. Place chicken on a lightly oiled grill rack. Grill, covered, over medium heat until a thermometer reads 165°, 4-5 minutes on each side.

Meanwhile, cook tortelloni according to package directions. Preheat broiler. Drain tortelloni and toss with warmed Alfredo sauce. Transfer to a greased broiler-safe 9-in. square baking dish; sprinkle with Asiago. Broil 3-4 inches from heat until top is golden brown, 2-3 minutes.
To serve, slice chicken and place on top of tortelloni. Sprinkle with additional Asiago if desired.

Nutrition Facts

1 chicken breast half with 1 cup pasta: 543 calories, 24g fat (12g saturated fat), 153mg cholesterol, 1161mg sodium, 31g carbohydrate (1g sugars, 2g fiber), 48g protein.

Cowboy Stew

Stephanie Gravalese — Fri, 25 Oct 2024 15:42:50 +0000

Ingredients

6 bacon strips, chopped
1 cup chopped onion
1-1/2 pounds ground beef
1/4 cup all-purpose flour
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes and green chiles
2 cans (15 ounces each) baked beans
3 medium Yukon Gold potatoes, cubed
12 ounces smoked sausage, chopped
1 cup reduced-sodium beef broth

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Directions

In a Dutch oven, cook bacon until crisp over medium heat, 8-10 minutes. Using a slotted spoon; transfer to a paper towel-lined plate.

Add onion to the bacon drippings; cook until tender, 4-5 minutes. Add ground beef; cook over medium heat until no longer pink, 7-9 minutes, breaking into crumbles. Stir in flour, garlic, chili powder, smoked paprika, cumin, salt and pepper, cook one minute longer. Stir in diced tomatoes with juice, corn, diced tomatoes and green chiles with juice, baked beans, potatoes, sausage and beef broth.
Bring to a simmer; cook, covered, 20-25 minutes or until potatoes are tender. Garnish with cooked bacon.

Butter Chicken

April Preisler, Val Goodrich — Sun, 27 Oct 2024 06:43:51 +0000

Ingredients

CHICKEN:
1/2 cup plain yogurt
1-1/2 tablespoons minced garlic
1 tablespoon minced fresh gingerroot
1 tablespoon lemon juice
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
2 pounds boneless skinless chicken thighs, cut into 1-in. pieces
SAUCE:
2 tablespoons olive oil
2 tablespoons ghee
1 medium onion, finely chopped
1-1/2 tablespoons minced garlic
1 tablespoon minced fresh gingerroot
1-1/2 teaspoons ground cumin
1-1/2 teaspoons garam masala
1 teaspoon ground coriander
1 can (14-1/2 ounces) crushed tomatoes
1 teaspoon chili powder
1-1/4 teaspoons salt
1 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon ground fenugreek, optional
Hot cooked basmati rice, fresh cilantro and naan, for serving

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Directions

In a large bowl, mix together yogurt, garlic, ginger, lemon, spices and salt until well-combined. Add chicken; stir well to coat. Cover; refrigerate at least 30 minutes.

Heat oil in a large skillet over medium heat. Add chicken; sear 2-3 minutes on each side. Transfer chicken to a plate; set aside.
Heat ghee in same skillet over medium heat. Add onion; cook 3-4 minutes, scraping up brown bits from the pan as it cooks. Add garlic and ginger; cook 1 minute. Add cumin, garam masala, coriander; cook another minute. Add tomatoes, chili powder and salt; simmer 10-15 minutes over medium-low heat until sauce thickens and has a deep red color.
Add chicken back to skillet; also add cream, sugar and fenugreek, if desired. Stir mixture to combine; simmer 8-10 minutes or until chicken is cooked through. If sauce is too thick, add a few tablespoons water.
Serve butter chicken with hot cooked basmati rice, cilantro and naan.

Nutrition Facts

1 serving: 497 calories, 35g fat (16g saturated fat), 159mg cholesterol, 1146mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 32g protein.

Kofta Kabobs

Joy Manning — Thu, 24 Oct 2024 15:24:51 +0000

Ingredients

3 slices whole wheat bread, toasted
1 pound ground beef
1 pound ground lamb
1/4 cup finely chopped onion
3 garlic cloves, minced
2 tablespoons minced fresh parsley
2 tablespoons minced fresh mint
2 teaspoons salt
2 teaspoons pepper
1 teaspoon smoked paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Wooden or metal skewers
Cooked jasmine rice, feta crumbles, pitted Kalamata olives, diced tomato, and lemon wedges

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Directions

Preheat oven to 350°. Place toasted bread in a food processor; pulse until fine crumbs.

Add crumbs to a large bowl; add ground beef, ground lamb, onion, garlic, parsley, mint, salt, pepper, smoked paprika, nutmeg, cardamom, allspice and cinnamon; use hands to thoroughly combine.
Assemble kabobs by forming 1/4 cup meat mixture along each skewer lengthwise about 3 inches.
Preheat grill pan or outdoor grill for medium heat. Cook kabobs until browned on all sides, about 2-4 minutes. Transfer kabobs to a greased 15x10x1-in. baking sheet. Bake until a thermometer inserted into the kabob reads 160°, about 7-8 minutes. If desired, serve with rice, feta, olives, tomatoes and lemon wedges.

Nutrition Facts

2 kabobs: 493 calories, 29g fat (12g saturated fat), 145mg cholesterol, 1403mg sodium, 12g carbohydrate (1g sugars, 2g fiber), 42g protein.

Greek Tuna Salad

Fred Decker — Thu, 24 Oct 2024 15:15:31 +0000

Ingredients

3 tablespoons olive oil
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) no-salt-added garbanzo beans, rinsed and drained
2 cans (4 ounces each) albacore white tuna in water, drained
1/2 cup chopped cucumber
1/2 medium red onion, chopped
1/2 cup crumbled feta cheese

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Directions

In a large bowl, whisk together olive oil, lemon juice, salt and pepper. Stir in chickpeas, tuna, cucumber, onion and feta. Cover; refrigerate until ready to use.

Nutrition Facts

3/4 cup: 280 calories, 11g fat (2g saturated fat), 21mg cholesterol, 364mg sodium, 25g carbohydrate (2g sugars, 6g fiber), 18g protein.

Jiffy Cornbread Dressing

Lauren Habermehl — Thu, 24 Oct 2024 08:39:23 +0000

Ingredients

CORNBREAD:
2 packages (8-1/2 ounces each) Jiffy corn bread/muffin mix
2 large eggs, room temperature, lightly beaten
2/3 cup buttermilk
DRESSING:
1/4 cup butter
1 cup chopped onion
1 cup chopped celery
3 garlic cloves, minced
1/2 tablespoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups chicken broth
1 large egg, beaten
2 tablespoons minced fresh sage

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Directions

Preheat oven to 400°. In a large bowl, whisk together cornbread mix, eggs and milk until mixture is combined. Pour into a greased 8x8-in. baking dish; bake until edges are lightly browned, 16-20 minutes. Let completely cool; cut into 2-in. cubes. Line cubes on a baking sheet.

Reduce oven temperature to 375°. Bake bread cubes until edges are crisp, 8-10 minutes; set aside.
In a large skillet, over medium heat, melt butter. Add onion and celery; cook until very soft, 7-8 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Transfer onion mixture to a large bowl. Add poultry seasoning, salt, pepper, broth, egg and sage; stir to combine. Fold in cornbread cubes until completely coated in egg mixture.
Transfer mixture to a greased 13x9-in. baking dish. Bake until edges are golden brown, 30-35 minutes.

Nutrition Facts

1 cup: 283 calories, 12g fat (5g saturated fat), 70mg cholesterol, 878mg sodium, 37g carbohydrate (12g sugars, 4g fiber), 6g protein.

Peach Salsa

Suzanne S. Wiley — Wed, 23 Oct 2024 20:28:01 +0000

Ingredients

2 cups chopped peeled fresh peaches
1/4 cup minced red onion
2 tablespoons chopped seeded jalapeno pepper
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1/4 teaspoon salt

Text Ingredients

Directions

In a large bowl, combine all ingredients.

Nutrition Facts

1/4 cup: 12 calories, 0 fat (0 saturated fat), 0 cholesterol, 49mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.

Brioche French Toast Casserole

Fred Decker — Wed, 23 Oct 2024 18:01:04 +0000

Ingredients

1 loaf (1 pound) day old brioche bread, cubed
6 large eggs, room temperature
2 cups 2% milk
1/2 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Text Ingredients

Directions

Preheat the oven to 350°. Layer bread cubes in a greased 13x9-in. baking dish.

In a large bowl, whisk eggs, milk, brown sugar, butter, vanilla, cinnamon and nutmeg until well-combined. Pour mixture over brioche cubes; gently toss until bread is all coated. Bake, uncovered, until set, 40-45 minutes. Let cool 5-10 minutes; slice and serve.

Nutrition Facts

1 serving: 358 calories, 15g fat (8g saturated fat), 197mg cholesterol, 358mg sodium, 45g carbohydrate (23g sugars, 1g fiber), 11g protein.

Ube Cheesecake

Fred Decker — Wed, 23 Oct 2024 15:52:31 +0000

Ingredients

2 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 cup ube jam (ube halaya)
2 teaspoons ube extract
1 teaspoon vanilla extract
3 large eggs, room temperature
TOPPING:
1-1/2 cups heavy whipping cream
6 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ube extract

Text Ingredients

Directions

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.

In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8-10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Beat in sugar, sour cream, ube jam and extracts until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan into a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 50-55 minutes. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate 3 hours or overnight, covering when completely cooled.
In a large bowl, beat cream until it begins to thickens. Add confectioners' sugar and extracts; beat until soft peaks form. Remove sides of springform pan. Spread or pipe cheesecake with whipped cream.

Nutrition Facts

1 slice: 483 calories, 32g fat (19g saturated fat), 125mg cholesterol, 255mg sodium, 44g carbohydrate (36g sugars, 0 fiber), 6g protein.

Chicken Shawarma

Steven John — Tue, 22 Oct 2024 22:41:57 +0000

Ingredients

2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 pounds boneless skinless chicken thighs, thinly sliced
YOGURT SAUCE:
1/2 cup plain Greek yogurt
3 tablespoons lemon juice
1 teaspoon minced garlic
Whole pita breads, warmed

Text Ingredients

Directions

In a large glass bowl, whisk together first ten ingredients. Add chicken; toss to coat. Cover; refrigerate at least 4 hours.

Meanwhile, whisk together yogurt, lemon juice and garlic. Cover; refrigerate until ready to use.
Preheat oven to 400°. Coat a loaf pan with cooking spray. Layer marinated chicken in greased 9x5-in. loaf pan, pressing down to fill. Bake until internal temperature reaches 165°, about 45-50 minutes. Let rest 10 minutes. Flip chicken onto a cutting board; slice crosswise into small pieces.
Serve shawarma on pita with yogurt sauce.

Nutrition Facts

1 serving: 288 calories, 18g fat (5g saturated fat), 106mg cholesterol, 490mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 29g protein.

Sopapilla Cheesecake

Perry Santanachote — Tue, 22 Oct 2024 21:36:02 +0000

Ingredients

3 packages (8 ounces each) cream cheese, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cans (8 ounces each) refrigerated crescent rolls
TOPPING:
1/2 cup butter, melted
2 tablespoons sugar
1 tablespoon ground cinnamon

Text Ingredients

Directions

Preheat oven to 350°. Grease a 13x9-in. baking dish.

In a large bowl, beat cream cheese until smooth, 5-7 minutes. Add sugar and vanilla extract; mix until incorporated, 1-2 minutes. Add eggs, one at a time, until combined 2-3 minutes.
Press one can crescent rolls into bottom of prepared dish, pressing seams closed. Pour cheesecake filling on top. Layer second can of crescent rolls on top. Brush with melted butter; sprinkle with sugar and cinnamon. Bake until crescent rolls are golden brown and filling is set, 35-40 minutes. Cool to room temperature on wire rack. Cover; refrigerate at least 3 hours. Cut into squares; serve.

Nutrition Facts

1 piece: 416 calories, 26g fat (14g saturated fat), 81mg cholesterol, 401mg sodium, 42g carbohydrate (31g sugars, 0 fiber), 6g protein.

Hot Water Cornbread

Nicholas Marshall — Tue, 22 Oct 2024 21:29:26 +0000

Ingredients

1 cup yellow cornmeal
1/2 teaspoon salt
1/2 cup hot water
3 tablespoons butter, melted
1/4 cup canola oil

Text Ingredients

Directions

In a large bowl, combine cornmeal and salt. Stir in hot water to form a pliable dough. Stir in melted butter. Let sit 5-10 minutes.

In a cast-iron skillet, heat oil over medium-high heat. Shape dough into 1/2-in. thick patties. Place in hot oil; fry until golden brown, 2-3 minutes per side. Use a slotted spoon to transfer patties to a paper towel-lined plate to cool. Repeat with remaining dough.

Nutrition Facts

1 piece: 173 calories, 12g fat (3g saturated fat), 11mg cholesterol, 183mg sodium, 16g carbohydrate (0 sugars, 1g fiber), 1g protein.

Lentil Meatballs

Joy Manning — Tue, 22 Oct 2024 17:47:48 +0000

Ingredients

3/4 cup dried lentils, rinsed
1-1/2 cups reduced-sodium vegetable broth
2 teaspoons olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped celery
3 garlic cloves, minced
1/2 cup quick-cooking oats
1 large egg, room temperature, beaten
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1 jar (24 ounces) marinara sauce
1/2 cup grated Parmesan cheese
3 tablespoons minced fresh parsley

Text Ingredients

Directions

Preheat oven to 375°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray.

Place lentils and broth in a large saucepan. Bring to a simmer over medium-high heat; reduce heat to medium-low. Cover; simmer 20-25 minutes or until lentils are tender. Drain any excess liquid. Let slightly cool.
Meanwhile, in a small skillet, heat oil over medium heat. Add onion, celery and garlic; cook until tender, 4-5 minutes. Remove from heat; let cool slightly.
Place cooked lentils and cooked onion mixture in the bowl of a food processor; pulse until a smooth paste forms.
In a large mixing bowl, thoroughly combine lentil mixture, oats, egg, tomato paste, salt, oregano, basil and pepper. Shape into 1-1/2 in. balls. Line on prepared wire rack, spacing 1-in. apart. Bake 15-20 minutes or until meatballs are lightly browned.
Transfer meatballs to a skillet. Stir in marinara. Bring to a simmer over medium-low heat; cook 6-8 minutes or until marinara is bubbly. Sprinkle with Parmesan and parsley.

Nutrition Facts

1 meatball: 62 calories, 2g fat (0 saturated fat), 10mg cholesterol, 287mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 3g protein.