Category: The best recipes

This easy Grilled Zucchini Ribbon and Kale Salad is perfect for a starter at a dinner party, or main salads if you wanted to add grilled chicken or shrimp!MORE+LESS-2cups kale (leaves torn from the stems and chopped)2tablespoons extra-virgin olive oil1tablespoons fresh lemon juice1pinch coarse salt and freshly ground pepper1/4cup crumbled blue cheese1/4cup cashew halves, lightly toastedHide Images1Using a vegetable peeler, slice the zucchini into thin ribbons.

We originally created this hibachi-inspired sauce to go with our air fryer Asian shrimp recipe, but when we realized how ridiculously good it was, we started drizzling it on rice bowls, fried fish, chicken, tofu and egg rolls.MORE+LESS-1tablespoon butter, melted1tablespoon chili garlic sauce1tablespoon natural rice vinegar1tablespoon packed brown sugar1teaspoon smoked paprika1teaspoon toasted sesame oilHide Images1In small bowl, mix all ingredients.

Jumbo shrimp tossed in sweet, crispy coconut flakes and dipped in creamy piña colada sauce may sound like something you’ve ordered before, but this coconut shrimp is unlike anything you’ve ever made before—guaranteed.MORE+LESS-Make withProgresso BreadcrumbsSauce1container (5 oz) Oui™ by Yoplait® French style coconut yogurt2teaspoons (from 8-oz can) crushed pineapple1teaspoon frozen concentrated piña colada mix, thawedShrimp1/2cup sweetened shredded coconut1/2cup Progresso™ plain panko crispy bread crumbs1/2cup frozen concentrated piña colada mix, thawed1/2lb uncooked deveined peeled extra-large (16 to 20 count) shrimp, butterflied (see tip)Hide Images1In small bowl, mix Sauce ingredients.

A traditional holiday drink from the early 19th century, consider this the cousin to eggnog. Unlike most cocktails with raw egg, this one is served warm.MORE+LESS-3tablespoons powdered sugar1/2teaspoon ground allspice1/2teaspoon ground cinnamon1/2teaspoon ground cloves4ounces brandy, lukewarmHide Images1In a large, clean bowl, beat the egg whites until stiff peaks form.

This oven-only one-pan dinner makes great use of versatile stuffed mushrooms for a main dish that feels as fun as an app!MORE+LESS-Updated September 20, 2016Make withProgresso BreadcrumbsMushrooms1lb white mushrooms, stems removed1/2cup crumbled cooked bacon1/2cup chive-and-onion cream cheese (from 8-oz container)1/4cup Progresso™ plain panko crispy bread crumbsSalmon4tablespoons butter, melted1tablespoon balsamic vinegar1/4teaspoon ground black pepper4(4-oz) salmon fillets (1 inch thick)Hide Images1Heat oven to 425°F.

Peanut butter cups are an incredibly easy treat to make at home. DIY means endless possibilities for customizing with your favorite nut butter or chocolate.MORE+LESS-1/2cup creamy natural peanut butter2cups chocolate chips (milk chocolate for classic flavor, or dark)Hide Images1Line mini Line mini muffin tin with mini cupcake wrappers.

If you like sweet and sour chicken, you& 39;re gonna love these! Full of flavor and so simple to make, this dish tastes like summer.MORE+LESS-Updated December 10, 20151/4cup apple cider vinegarHide Images1Place pork roast, ketchup, sugar, vinegar, cornstarch, green pepper, sweet onions, and lime juice in a crockpot.

The flavors of Thailand in a crispy bite-sized chicken nugget!MORE+LESS-Updated February 24, 2015Make withProgresso Breadcrumbs2pounds chicken breast cut into bite-sized pieces1cup Progresso™ panko bread crumbs1/2cup Gold Medal™ All-Purpose Flour combined with 1/2 teaspoon salt2large eggs, lightly beatenAsian sweet-hot chili sauce for dippingFor the Marinade:1tablespoon garlic, finely minced1tablespoon ginger, finely minced1teaspoon Thai red chili pepper, finely minced, seeded and membranes removed1tablespoon cilantro, finely choppedHide Images1Combine the ingredients for the marinade and pour over the chicken in a medium bowl.

This creamy chicken with rice casserole has all the good stuff – plus cheesy, flaky biscuits on top! The perfect fall dinner!MORE+LESS-Make withPillsbury Grands! Biscuits1can (10.75 oz) low sodium cream of chicken soup2cans (10.75 oz) low sodium cream of mushroom soup3tablespoons cream cheese, softened4cups (3 10-oz bags) Cascadian Farm™ Frozen Organic Broccoli Florets1cup grated sharp cheddar cheese, plus more for topping1-1/2 cups cooked wild rice1-1/2 cups cooked rotisserie (or leftover) chicken, shredded1/2teaspoon black pepper1can (16.

No, we don’t keep Willy Wonka hidden away in our kitchen pantry, but if we did, this is exactly the kind of breakfast he would have concocted. Yeah, that’s the ticket!MORE+LESS-16medium-size cake doughnuts1cup raspberry seedless jam (12-oz jar)2 1/2cups plus 1 tablespoon whole milkHide Images2Spray 13x9-inch (3-quart) baking dish with cooking spray.

It may have a funny name, but this is actually a traditional Scottish peasant soup. It& 39;s the perfect soup for a cold winter day.MORE+LESS-Updated December 7, 2015Make withProgresso Broth1(32 ounce) box Progresso™ chicken broth2sprigs fresh parsley, garnishHide Images1Slice the whites of two leeks into coins.

A delicious and easy to make stir fry with golden, crispy tofu.MORE+LESS-For the stir fry1cup uncooked brown or white rice14ounces extra firm tofu4tablespoons grapeseed or canola oil, divided6ounces frozen broccoli florets, thawed2cups 1-inch sliced asparagus (about 8 ounces)2cups halved cherry tomatoes (about 10 ounces)4green onions, finely sliced, plus additional for servingFor the sauce2tablespoons minced fresh ginger1/3cup low sodium soy sauce1/3cup fresh lime juice (about 2 limes)1/4cup loosely packed mint leaves, choppedHide Images1Cook the rice according to package instructions.

Oven-baked French toast casserole gets a rich layer of sweet goodness and is topped with a whole lot of wow.MORE+LESS-Updated November 6, 20182cans (11 oz each) Pillsbury™ refrigerated French bread, baked, cooled and cubed1(8 oz) box cream cheese1(7 oz) container marshmallow fluff1/2cup mini chocolate chips1cup half-and-half, cream, or whole milk1/3cup mini peanut butter cupsHide Images1Preheat oven to 350 degrees.

Pillsbury™ refrigerated pizza crust makes this tasty sweet-savory pizza a breeze to make.MORE+LESS-1tube Pillsbury™ refrigerated pizza crust1/2(15-ounce) can Muir Glen™ organic pizza sauce1cup part-skim shredded mozzarella cheese1/2cup pineapple tidbits1/2cup diced ham (such as leftover spiral ham)Hide Images1Preheat the oven to 400° F.

Crème brûlée walks into a bar—a COOKIE bar. (See what we did there?) Don’t worry, this easy at-home riff on everyone’s favorite restaurant dessert is so good, it more than makes up for that lame joke.MORE+LESS-Updated September 20, 2016Make withBetty Crocker CookiesCookie Base1pouch (17.5 oz) Betty Crocker™ sugar cookie mix2tablespoons Gold Medal™ all-purpose flourCustard Layer5egg yolks, room temperature2 1/2cups heavy whipping creamAdditional 1/3 cup granulated sugar, for toppingHide Images1Heat oven to 325°F.

Delicious eggs baked into crusty French bread boats. A new brunchtime favorite!MORE+LESS-1can (11 oz) Pillsbury™ refrigerated French bread, dough sliced in half crosswise1/2cup shredded white cheddar cheese2scallions, finely sliced1pinch coarse salt and freshly ground pepperHide Images2Place bread halves on a lightly greased baking sheet.

Looking for an easy winter punch that everyone will love? This colorful, fruity big-batch cocktail is packed with cranberries, citrus and lots and lots of booze.MORE+LESS-Updated November 5, 201910oz. cranberries, frozenHide Images1Slice oranges, limes, and lemon into thin slices. Add to a large pitcher or jar with cranberry juice, orange juice, moonshine, tequila, and triple sec.

Two ingredients turn a punch bowl into a boozy Tiffany™ blue. Chilly and delicious, with the flavor of blue raspberry lemonade, this party punch is a surefire summertime pleaser!MORE+LESS-1(19 oz.) jar lemonade powder1bottle UV™Blue raspberry flavored vodkaHide Images1In a large punch bowl, stir together lemonade powder, vodka, and water until lemonade powder dissolves.

Dinner-worthy and game-day ready, this skillet-style chili pot pie is made with must-have chili ingredients and then topped with crunchy Fritos™ corn chips for a dip-turned-dinner recipe everyone will cheer for.MORE+LESS-1package (8 oz) cream cheese, softened2teaspoons ranch dip mix (from 1-oz package)1lb ground beef (at least 85 lean)1can (19 oz) Progresso™ red kidney beans, drained, rinsed1can (14.

1lb medium-sized raw shrimp, peeled, deveined, tail removed1/2cup freshly squeezed orange juice1cup freshly squeezed lime juice, divided1cup peeled, seeded and finely chopped cucumber1/2cup diced orange bell pepper1/2cup diced yellow bell pepper1/2cup chopped fresh cilantro1/2cup finely chopped green onion1jalapeño pepper, deveined, seeded and mincedHide Images1Thinly dice shrimp and place in a large mixing bowl.