Ingredients 1 pound bulk Italian sausage1 cup chopped onion2 cups chopped celery1 medium green pepper, chopped2 to 4 tablespoons sugar2 teaspoons salt1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon pepper4 cups diced tomatoes, undrained4 cups diced zucchiniGrated Parmesan cheese, optional Preparation In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired....

Ingredients 2 cups shredded Colby-Monterey Jack cheese2/3 cup mayonnaise6 green onions, chopped1 loaf (1 pound) French bread, halved lengthwise Preparation In a small bowl, combine the cheese, mayonnaise and onions. Spread over cut sides of bread and reassemble loaf. Wrap in a double thickness of heavy-duty foil (about 28x18 in.); seal tightly. Grill, covered, over indirect medium heat for 25-30 minutes or until cheese is melted, turning once. Let stand for 5 minutes before cutting into slices....

Ingredients 1 can (20 ounces) unsweetened pineapple chunks3 tablespoons honey2 tablespoons gochujang (Korean red pepper paste), divided 2 cups broccoli coleslaw mix2 cups hot cooked brown rice1/4 cup dried cranberries1/4 cup slivered almonds, toasted1 pound salmon fillet, skin removed, cut into 1-inch cubes Preparation Preheat broiler. Drain pineapple, reserving juice. For glaze, whisk together honey, 1 tablespoon gochujang and 1/2 cup of the pineapple juice. For slaw, mix the remaining pineapple juice and gochujang until smooth; toss with coleslaw mix, rice, cranberries and almonds....

Ingredients 1/2 cup graham cracker crumbs2 tablespoons margarine, melted1 carton (8 ounces) nondairy imitation cream cheese1/4 cup sugar1 tablespoon all-purpose flour1 large egg, lightly beaten1 tablespoon lemon juice1/2 teaspoon grated lemon zest1/2 teaspoon vanilla extractTOPPING:1 tablespoon sugar2 teaspoons cornstarch1/4 cup water1 cup fresh blueberries Preparation In a small bowl, combine cracker crumbs and margarine. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a baking sheet....

Ingredients 1 package white cake mix 1 package Jell-O® Lemon Flavor Instant Pudding 1 c. water 4 egg whites 2 tbsp. oil 1 package Philadelphia® Cream Cheese 1/4 c. butter 2 tbsp. lemon juice 1 package powdered sugar Preparation Step 1Heat oven to 350 degrees F.Step 2Beat first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon into 24 paper-lined muffin cups....

Ingredients 1 cup sugar1/4 cup cornstarch1 cup 2% milk3 large egg yolks, room temperature, lightly beaten1/4 cup butter, cubed1 tablespoon grated lemon zest1/3 cup lemon juice1 cup sour creamPastry for single-crust pie (9 inches), bakedWhipped topping Preparation In a large saucepan, combine sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan....

Ingredients 1 cup lime juice2/3 cup Italian salad dressing2 teaspoons minced garlic2 teaspoons dried basil1 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon pepper1 broiler/fryer chicken (3 to 4 pounds), cut up Preparation In a large bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; marinate for 15 minutes. Set aside remaining marinade for basting. Drain and discard marinade....

Ingredients 3 tbsp. olive oil 1 onion 1/2 lb. mushrooms 1 eggplant 1 1/4 tsp. salt tsp. cayenne 3/4 tsp. dried thyme 1 3/4 c. canned crushed tomatoes in thick puree (one 15-ounce can) 1/2 c. canned low-sodium chicken broth or homemade stock 3/4 lb. linguine Preparation Step 1In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes....

Ingredients 1/2 cup canola oil1/4 cup finely chopped onion2 tablespoons lemon juice1 teaspoon ground mustard1/2 teaspoon garlic salt1/2 teaspoon dried tarragon1/8 teaspoon pepper6 lamb loin chops (1-1/4 inches thick and 6 ounces each) Preparation In a shallow dish, combine first seven ingredients; add lamb chops. Turn to coat; cover and refrigerate 10-15 minutes. Drain and discard marinade. Grill chops, covered, over medium heat 7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)....

Ingredients 1 package (10 ounces) frozen cut asparagus or 1 pound fresh asparagus, 1/2-inch cuts4 hard-boiled large eggs, chopped1 cup cubed fully cooked ham2 tablespoons quick-cooking tapioca1/4 cup shredded Velveeta2 tablespoons chopped green pepper2 tablespoons chopped onion1 tablespoon minced fresh parsley1 tablespoon lemon juice1/2 cup half-and-half cream or evaporated milk1 cup condensed cream of mushroom soup, undilutedTOPPING:1 cup soft bread crumbs2 tablespoons butter, melted Preparation In a large saucepan, bring 1/2 in....

Ingredients 5 cups all-purpose flour2-1/2 cups sugar4 teaspoons baking soda1-3/4 teaspoons ground cinnamon1-1/2 teaspoons salt3/4 teaspoon ground ginger3/4 teaspoon ground cardamom2 large eggs, room temperature1 can (29 ounces) pumpkin1 cup 2% milk1 cup canola oil1 teaspoon vanilla extract2 cups chopped hazelnuts2 cups chopped dates Preparation Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In a stand mixer, beat eggs, pumpkin, milk, oil and vanilla until blended....

Ingredients 2-1/4 cups cubed uncooked goose1 pound red potatoes, cubed1 large onion, chopped1 each medium green, sweet yellow and red peppers, chopped2 medium carrot, cut into 1/2-inch slices1 cup water3 garlic cloves, minced2 teaspoons dried basilSalt and pepper to taste1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) Italian stewed tomatoes2 cups uncooked elbow macaroni Preparation In a 5-qt. slow cooker, combine the goose, potatoes, onion, peppers, carrots, water, garlic, basil, salt and pepper....

Ingredients 3 medium carrots, sliced2 medium red potatoes, cut into 1/2-inch pieces1 medium turnip, peeled and cut into 1/2-inch pieces1/4 cup butter, cubed1/4 cup all-purpose flour2 cups chicken broth1 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon pepper2 cups cubed cooked chicken1 cup frozen peas, thawed1 jar (4-1/2 ounces) sliced mushrooms, drained4 green onions, slicedPastry for single-crust pie (9 inches) Preparation Place the carrots, potatoes and turnip in a large saucepan; cover with water....

Ingredients 1 tablespoon active dry yeast1-1/4 cups warm water (110° to 115°)3 tablespoons canola oil3 tablespoons sugar3 tablespoons plus 1/4 cup honey, divided1 teaspoon brown sugar1-1/2 teaspoons salt1 large egg, room temperature4 to 5 cups bread flour1 tablespoon dried minced onion1 tablespoon sesame seeds1 tablespoon poppy seeds Preparation In a large bowl, dissolve yeast in warm water. Add the oil, sugar, 3 tablespoons honey, brown sugar, salt and egg; mix well....

Ingredients 1 cup unsalted butter, softened2/3 cup sugar2/3 cup packed light brown sugar2 large eggs, room temperature3 teaspoons vanilla extract2 cups all-purpose flour2 cups quick-cooking oats2-1/2 teaspoons ground cinnamon1 teaspoon kosher salt1 teaspoon baking soda1 teaspoon baking powder2 medium apples, finely chopped1 cup brickle toffee bitsICING:2 cups confectioners’ sugar3 tablespoons heavy whipping cream2 tablespoons water1 teaspoon ground cinnamon Preparation Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes....

Ingredients 1 package (16 ounces) frozen stir-fry vegetable blend2 packages (6 ounces each) ready-to-use grilled chicken breast strips1/2 cup fat-free Italian salad dressing3 tablespoons shredded Parmesan cheese6 flour tortillas (8 inches), room temperature Preparation In a large saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing and cheese; heat through. Spoon about 3/4 cup down the center of each tortilla; roll up tightly.

Ingredients 1 large egg, separated1/3 cup sugar1/3 cup 2% milk1 tablespoon butter, melted1 tablespoon all-purpose flourDash salt2 tablespoons lemon juice1/2 teaspoon grated lemon zestCoarse sugar, edible pansies and fresh mint leaves, optional Preparation In a small bowl, beat egg yolk until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the milk, butter, flour and salt. Stir in lemon juice and zest. In a small bowl, beat egg white until stiff peaks form....

Ingredients 1-1/3 cups fresh or frozen sugar snap peas1/2 teaspoon grated lemon zest1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme2 teaspoons butterDash saltDash pepper Preparation In a large saucepan, bring 1 in. of water to a boil. Add snap peas; cover and boil for 3 minutes. Drain and immediately place snap peas in ice water. Drain and pat dry. In a large skillet, saute the peas, lemon zest and thyme in butter until crisp-tender....

Ingredients 1-1/2 cups red wine vinegar1/2 cup sugar1 teaspoon finely chopped jalapeno pepper1 teaspoon minced fresh gingerroot1 medium ripe mango or 2 medium ripe peaches, peeled and cut into wedges1 fully cooked boneless ham steak (about 2 pounds)1/8 teaspoon pepper Preparation In a small saucepan, combine the vinegar, sugar, jalapeno and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until glaze is thick and caramelized. Strain and cool....

Ingredients 1/2 cup chopped sweet onion1/2 cup lime juice1/4 cup finely chopped seeded jalapeno peppers2 tablespoons olive oil4 teaspoons ground cumin1-1/2 pounds pork tenderloin, cut into 3/4-inch slices3 tablespoons jalapeno pepper jellySALSA:2 medium ripe avocados, peeled and chopped1 small cucumber, seeded and chopped2 plum tomatoes, seeded and chopped2 green onions, chopped2 tablespoons minced fresh cilantro1 tablespoon honey1/4 teaspoon salt1/4 teaspoon pepper Preparation For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours....