Recipe courtesy of My Family Table by John Besh/Andrews McMeel Publishing, 2011. It’s this classic buttermilk batter that gives chicken its crunchy texture. The batter should just barely adhere to the chicken, so make sure you give each piece a little shake to let extra batter drop off before frying. After the chicken is […]
INGREDIENTS 2 cup chicken stock or low-sodium broth 1/4 cup seedless tamarind pulp, see Note 1/4 cup Chinese black vinegar or balsamic vinegar 2 clove garlic, minced 1 tablespoon finely grated fresh ginger 1 dried red chili 2 tablespoon honey or agave nectar 1/2 pound dried thin egg noodles 5 tablespoon vegetable oil 4 boneless […]
An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the […]
INGREDIENTS 8 ounces whole-wheat egg noodles 1 14-ounce can reduced-sodium chicken broth 1 pound boneless, skinless chicken breasts, trimmed, cut into 3/4-inch pieces 1 14- to 16-ounce package frozen broccoli florets, thawed and chopped, if desired 1 1/2 cups skim milk 1/2 cup reduced-fat mayonnaise 3 tablespoons all-purpose flour 1 1/2 teaspoons dry mustard […]
Do not be put off by the idea of too much garlic. The garlic takes on a much more subtle flavor when cooked than fresh garlic. The result is a somewhat sweeter flavor with those familiar garlic undertones. Save the garlic for some other great dishes. Try mashing it up and using it on bruschetta […]
INGREDIENTS ¼ lb linguine, uncooked ½ lb uncooked peeled deveined medium shrimp 2 tomatoes, chopped ½ cup PHILADELPHIA cream cheese spread 1 ½ cup torn fresh spinach DIRECTIONS COOK pasta as directed on package, omitting salt. MEANWHILE, heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to […]
INGREDIENTS ¾ lbs ground beef (85% lean) 1 ¾ cup Swanson® Vegetable Broth (Regular or Certified Organic) 1 Tbsp Worcestershire sauce ½ tsp dried oregano leaves, crushed ½ tsp garlic powder 1 can (about 8 ounces) stewed tomatoes 1 ½ cup uncooked medium tube-shaped or corkscrew-shaped pasta DIRECTIONS 1. Cook the beef in a 10-inch skillet […]
INGREDIENTS 2 tablespoon(s) extra-virgin olive oil 1 1/2 pound(s) lean ground lamb 1 onion, finely chopped 1 teaspoon(s) dried oregano, crumbled 3/4 teaspoon(s) cinnamon pinch(s) of ground cloves Salt and freshly ground pepper 3 cup(s) jarred marinara sauce 1 pound(s) ziti or penne 3 cup(s) fresh ricotta, 1 1/2 pounds 4 large egg yolks […]
INGREDIENTS 1 bag Southern-style hash-brown potatoes, thawed (about 7 1/2 cups) 1 can (6 ounces) French’s® French Fried Onions (2 2/3 cups) 1 cup frozen peas, thawed 1 cup shredded cheddar cheese (4 ounces) 4 slice bacon, cooked and crumbled 2 can (10 3/4 ounces each) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 1 […]
Fennel-crusted pork chops with a warm citrus-and-fennel salad is a terrific antidote to a dreary winter day. Serve with crusty whole-grain bread or brown rice. Ingredients 3 navel oranges 1 teaspoon lemon juice 1/2 teaspoon sugar 1/2 teaspoon cornstarch 1/2 teaspoon salt, divided 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed 2 teaspoons […]
Two Italian-American favorites merge here: chicken parm and pepperoni. Ingredients 2 large eggs 1/4 cup milk 1/2 cup all-purpose flour 2 cup panko, Japanese bread crumbs, finely crushed in a food processor 4 8-ounce skinless, boneless chicken breast halves, pounded 3/4 inch thick Salt and freshly ground pepper 3/4 cup canola oil 1 1/2 […]
INGREDIENTS Filling 2 leeks, white and light green parts only, coarsely chopped and rinsed 1 pound small broccoli florets or Brussels sprouts, trimmed and cut in half 2 small or 1 large fennel bulb, cored and thinly sliced lengthwise 1/2 cup thinly sliced red onion 1 head garlic 1 tablespoon chopped fresh rosemary or […]
