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Recipes
Walnut-Stuffed Slow-Cooked Apples
By Meals_by_Mel
Jesse Cool, Cooking Light OCTOBER 2003
- 1/4 cup coarsely chopped walnuts
- 3 tablespoons dried currants
- 2 1/2 tablespoons brown sugar
- 3/4 teaspoon ground cinnamon, divided
- 4 medium Granny Smith apples, cored
- 1 cup packed brown sugar
- 3/4 cup apple cider
Cincinnati Turkey Chili
By Meals_by_Mel
1. Cook pasta according to package directions, omitting salt and fat
- 4 ounces uncooked spaghetti
- Cooking spray
- 8 ounces lean ground turkey
- 1 1/2 cups prechopped onion, divided
- 1 cup chopped green bell pepper
- 1 tablespoon bottled minced garlic
- 1 tablespoon chili powder
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/2 cup fat-free, less-sodium chicken broth
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 1/2 tablespoons chopped semisweet chocolate
- 1/4 teaspoon salt
- 3/4 cup (3 ounces) shredded sharp cheddar cheese
Roasted Red Pepper Dip
By Meals_by_Mel
In a small bowl, combine the first five ingredients
- 1 cup (8 ounces) fat-free sour cream
- 1/2 cup reduced-fat mayonnaise
- 1/2 teaspoon prepared horseradish
- 1/8 teaspoon cayenne pepper
- 4 drops hot pepper sauce
- 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
- 1 medium sweet red pepper
- Assorted fresh vegetables
Double Chocolate Chunk Cookies
By Meals_by_Mel
PREHEAT oven to 350º F. COMBINE flour, cocoa, baking soda and salt in medium bowl
- 2 cups all-purpose flour
- 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
Napa Cabbage Salad
By Meals_by_Mel
Toast ramen noodles and sesame seeds with almonds
- Dressing:
- 1 large head Napa cabbage
- 1 bunch green onions
- 2 packages chicken Ramen noodles (toasted)
- 1 cup almonds (slivered, toasted)
- 1/2 cup sesame seeds
- 1/2 cup chopped parsley
- 1 cup vegetable oil
- 6 tablespoons vinegar
- 4 teaspoons sugar
- 2 teaspoons salt
- Seasoning packet from Chicken Ramen Noodle
Broccoli and Corn Scallop
By Meals_by_Mel
HEAT oven to 350°F. COOK and stir onions in 1 Tbsp
- 2 Tbsp. chopped onions
- 2 Tbsp. butter or margarine, divided
- 1 Tbsp. flour
- 1-1/4 cups milk
- 1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
- 1 can (11 oz.) corn, drained
- 12 RITZ Crackers, crushed (about 1/2 cup), divided
- 2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained
Smoky Beef Chili with Tortilla Chip Crust
By Meals_by_Mel
Season the beef generously with salt and pepper
- 4 1/2 lb. beef chuck roast, cut into 1-inch cubes
- Kosher salt and freshly ground pepper, to taste
- 5 Tbs. vegetable oil
- 3 large yellow onions, diced
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 2 red bell peppers, seeded and diced
- 10 garlic cloves, minced
- 2/3 cup chili powder
- 2 Tbs. ground cumin
- 1 Tbs. dried oregano
- 2 tsp. ground coriander
- 1 cup beef broth
- 2 cans (each 28 oz.) crushed tomatoes
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1 can (15 oz.) black beans, rinsed and drained
- 1/4 cup finely ground cornmeal
- 8 oz. sharp cheddar cheese, shredded
- 3 cups tortilla chips
- Guacamole for serving
- Sour cream for serving
Fried Olives stuffed with Sausage
By Meals_by_Mel
Remove the sausage meat from the casing and place it in a medium bowl
- 1/4 pound (1 link) fresh Italian sausage
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 jar (8 ounces) large pitted green olives
- 4 to 6 cups peanut oil, for deep-frying
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup fine bread crumbs
- 2 teaspoons extra-virgin olive oil
- Salt and freshly ground pepper
Cheddar Ranch Fondue
By Meals_by_Mel
DIRECTIONS 1. In a heavy saucepan over medium-low heat, melt the butter
- 3 C white cheddar cheese, grated
- 4 T unsalted butter
- 1 T corn starch
- 2 tomatoes (peeled, seeded, diced)
- 1/2 C dry white wine
- 1 oz. pkg Ranch dressing mix
Easy Lemon-Chicken Piccata
By Meals_by_Mel
1CUT 4 thin lemon slices from half of 1 lemon; squeeze juice from remaining lemons
- 3 large lemons, divided
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 22 RITZ Crackers, finely crushed (about 1 cup)
- 2 Tbsp. olive oil
- 2 tsp. chopped fresh parsley
- 1/2 cup chicken broth
- 1 Tbsp. butter
- 1 Tbsp. capers