Cuisines & Ethnic Recipes | Taste of Home

Tennessee Onions

Nancy Mock — Thu, 19 Dec 2024 06:47:01 +0000

Ingredients

5 tablespoons butter, divided
3 pounds Vidalia onions, sliced into 1/4-in. rings
2 teaspoons packed brown sugar
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/4 cups shredded mozzarella cheese
1-1/4 cups shredded cheddar cheese
3/4 cup grated Parmesan cheese
Handful fresh parsley, chopped

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Directions

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

In a large microwave-safe bowl, microwave butter for 30 seconds or until melted. Add sliced onions; toss to coat. In a small bowl, stir together brown sugar, thyme, garlic powder, salt, smoked paprika, oregano, mustard, pepper and cayenne. Pour spice blend over onions; toss to coat.
In a large bowl, combine shredded mozzarella, shredded cheddar and grated Parmesan cheese. Measure 3/4 cup of the cheese mixture; set aside for later use.
Arrange half of the seasoned onions in the bottom of the prepared baking dish. Layer half of the remaining cheese mixture over the onions. Repeat with remaining onions and remaining cheese mixture. Cube the remaining 4 tablespoons butter; arrange on top of the cheese. Cover baking dish with foil. Bake, covered, for 45 minutes. Remove the foil; bake, uncovered, another 20 minutes. Sprinkle reserved 3/4 cup cheese mixture on top of the onions. Bake another 10 minutes or until cheese is melted and bubbly.
Transfer to a wire rack to slightly cool. Sprinkle with fresh parsley. Serve warm.

Nutrition Facts

1 serving: 281 calories, 19g fat (11g saturated fat), 57mg cholesterol, 727mg sodium, 17g carbohydrate (10g sugars, 2g fiber), 12g protein.

Bubble Tea

Megan Barrie — Thu, 19 Dec 2024 16:07:18 +0000

Ingredients

1 cup tapioca pearls
2 tea bags
2 teaspoons honey or agave nectar
1/4 cup milk (of choice)

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Directions

Bring 3 cups of water to a boil. Add tapioca pearls. Cook until they float to the top; cook an additional 1 minute. Drain; set aside.

Steep tea bags in 2 cups hot water 5-10 minutes. Fill 2 glass jars or glasses with ice cubes. Pour tea over ice. Stir in honey or agave and milk. Place cooked tapioca pearls in each glass; stir gently to combine. Serve immediately.

Nutrition Facts

1 bubble tea: 312 calories, 1g fat (1g saturated fat), 3mg cholesterol, 14mg sodium, 75g carbohydrate (10g sugars, 1g fiber), 1g protein.

Potato Galette

Suzanne Podhaizer — Thu, 12 Dec 2024 06:50:42 +0000

Ingredients

3 tablespoons butter
1 tablespoon olive oil
2 shallots, thinly sliced
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
4 medium Yukon Gold potatoes, sliced 1/8-in. thick
1-1/2 cups shredded Parmesan cheese
2 teaspoons minced fresh thyme

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Directions

Preheat oven to 425°. In a large cast-iron skillet, heat butter and olive oil over medium heat. Add shallots and garlic; cook until tender, 1-2 minutes. Transfer to a large bowl. Stir in potatoes, salt and pepper; toss to combine.

Layer potatoes in the same skillet, alternating with Parmesan cheese and fresh thyme. Pour remaining butter mixture over top of layered potato mixture. Bake until potatoes are tender and edges are golden brown, 45-50 minutes. Let cool 15 minutes. Slice into wedges; serve immediately.

Nutrition Facts

1 serving: 228 calories, 10g fat (6g saturated fat), 22mg cholesterol, 599mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 9g protein.

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

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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.

Anise Cookies

Lauren Habermehl — Sun, 15 Dec 2024 06:53:32 +0000

Ingredients

3/4 cup butter, softened
1/2 cup sugar
3 large eggs, room temperature
2 teaspoons anise extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup almond flour
4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup whole milk
FROSTING:
2 cups confectioners' sugar
3 to 4 tablespoons whole milk
1/2 teaspoon anise extract, optional
3 tablespoons sprinkles

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Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until pale in color, 4-5 minutes. Beat in eggs, one at a time until fluffy, 1-2 minutes. Add extracts; mix to combine. In a small bowl, whisk together flours, baking powder and salt. Add dry ingredients to the bowl with the wet ingredients, alternating with milk, beating on medium-low speed until just combined. Drop dough by tablespoonfuls onto parchment-lined baking sheets, 1-in apart. Bake 8-10 minutes or until just set (not browned). Remove to wire rack; cool completely.

In a small bowl, whisk together confectioners' sugar, milk and anise extract, if using. Dip the top of each cookie into the frosting; line on wire racks. Top with sprinkles; let frosting dry.

Nutrition Facts

1 cookie: 127 calories, 6g fat (3g saturated fat), 26mg cholesterol, 108mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 2g 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.

Japanese Milk Bread

Rezel Kealoha — Wed, 11 Dec 2024 06:47:28 +0000

Ingredients

TANGZHONG:
3 tablespoons water
3 tablespoons whole milk
2 tablespoons bread flour
MILK BREAD:
275 grams bread flour
2 tablespoons whole dry milk powder
3 tablespoons sugar
1 teaspoon salt
1 tablespoon quick-rise yeast
1/2 cup whole milk
3 tablespoons butter, melted
1 large egg, room temperature, beaten
1 tablespoon cold water
1 large egg, room temperature

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Directions

Add the water, milk and bread flour to a small saucepan; mix until there are no lumps. Over low heat, whisk mixture until it starts to look like thick glue, and the whisk leaves lines through the tangzhong as you stir, 3-5 minutes. Transfer to a small bowl; cool slightly.

In the bowl of a stand mixer, combine bread flour, milk powder, sugar, salt and yeast. Add milk, butter, beaten egg and tangzhong. Using the dough hook, combine ingredients until thoroughly mixed, about 2 minutes.
Cover with a kitchen towel; rest 15 minutes. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. (Alternatively, continue using the dough hook for kneading.) Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough; turn onto a lightly floured surface; divide into thirds. Roll each into a ball. One at a time, roll dough into a 8-inch long oval.
Fold long edges into the middle, making long even lines on both sides. Starting from the bottom, roll the dough into a log; pinch seam to seal, leaving spirals visible on ends. Repeat with the remaining dough balls. Place into a greased 9x5-in. (or 9x4x4-in.) loaf pan, seam sides down. Cover with a kitchen towel; let rise in a warm place until dough reaches about 1/2-inch below the edge of the pan, about 45 minutes to 1 hour. Preheat oven to 350°.
In a small bowl, mix together egg and water. Brush top with egg wash. Bake until deeply golden brown, 30-35 minutes, or until the internal temperature reads at least 190°. (Cover loosely with foil during the last 10-15 minutes, if needed, to prevent overbrowning.) Cool in the pan for 10 minutes; transfer to a wire rack to cool completely.

Nutrition Facts

1 slice: 141 calories, 3g fat (2g saturated fat), 16mg cholesterol, 227mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 5g protein.

Chicken Pad Thai

Malina Syvoravong — Fri, 13 Dec 2024 06:47:31 +0000

Ingredients

7 ounces flat rice noodles
1/4 cup fish sauce
1/3 cup tamarind paste
3 tablespoons packed brown sugar
2 tablespoons paprika, optional
2 teaspoons lime juice
1 boneless skinless chicken breast, sliced into 1/2-in. strips
3 tablespoons canola oil
2 large eggs, beaten
1 small onion, sliced
3 garlic cloves, minced
1 cup dry roasted peanuts, chopped, divided
3 green onions, chopped, divided
2 cups bean sprouts, divided
12 lime wedges, for serving
2 tablespoons crushed red pepper flakes, optional

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Directions

Soak rice noodles in a large bowl of warm water at least 30 minutes prior to cooking. Strain out from the water; set aside until ready to cook.

Mix fish sauce, tamarind paste, brown sugar, paprika, if desired, and lime juice in a small bowl; set aside.
Heat oil in a large skillet or wok to medium-high. Add onions and chicken; cook until onions are soft and chicken is cooked, 4-5 minutes. Add garlic; cook 1-2 minutes. Add rice noodles; cook until partially softened. Add half of the peanuts, half of the green onions and half of the bean sprouts. Toss until mixed. Add tamarind mixture and beaten egg; toss until well-coated. Stir until eggs are cooked and sauce is absorbed into the noodles, 3-4 minutes.
Serve pad Thai in bowls; top with remaining peanuts, green onion and bean sprouts. Serve with lime wedges and red pepper flakes, if desired.

Copycat Panda Express Orange Chicken

Lauren Habermehl — Thu, 28 Nov 2024 06:45:16 +0000

Ingredients

CHICKEN:
1-1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 tablespoon salt
1/2 teaspoon pepper
1 large egg, room temperature
1-1/4 cups sparkling water, chilled
1 tablespoon sesame oil
1-1/2 pounds boneless skinless chicken thighs, cut into 1-in. pieces
Oil for deep-fat frying
SAUCE:
1 tablespoon canola oil
1/2 teaspoon crushed red pepper flakes
1 tablespoon minced garlic
1-1/2 teaspoons minced fresh gingerroot
2 tablespoons sugar
2 tablespoons light brown sugar
2 tablespoons rice vinegar
2 tablespoons orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated orange zest
1 tablespoon water
1 tablespoon cornstarch
Hot cooked rice, sliced green onions and toasted sesame seeds

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Directions

In a large bowl, combine flour, cornstarch, salt and pepper. Whisk in egg, sparkling water and sesame oil until smooth. Add chicken pieces; toss to evenly coat. Cover; transfer to the refrigerator. Let chicken marinate at least 30 minutes.

Heat oil about 1/2 to 1 in. deep in a large wok or Dutch oven to 350°. Working in batches, add a few pieces of the battered chicken to the preheated oil. Cook, turning occasionally until the chicken is deeply golden brown on all sides and cooked through, about 5-6 minutes. Transfer fried chicken pieces to a paper towel-lined sheet pan to drain. Repeat with remaining chicken pieces.
Heat canola oil in a large skillet to medium-high heat. Add red pepper flakes, garlic and ginger; cook 30-60 seconds or until fragrant. Add sugar, brown sugar, rice vinegar, orange juice, soy sauce and orange zest; stir until sugars dissolved and mixture begins to bubble.
In a small bowl, whisk together water and cornstarch until dissolved. Add to sauce; stir until smooth. Cook sauce until it thickens, 1-2 minutes.
Add fried chicken pieces to sauce; toss gently to coat. Serve with cooked rice and top with green onions and sesame seeds.

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.

Nutrition Facts

3/4 cup: 231 calories, 8g fat (4g saturated fat), 149mg cholesterol, 793mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 21g protein.

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

Text Ingredients

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

Text Ingredients

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.