Ingredients

 1 tablespoon teriyaki seasoning, divided

 1/4 cup canola oil, divided

 1 (14-ounce) package button mushrooms, stems removed and chopped
 1 scallion, finely chopped
 2 teaspoons chopped ginger
 1 teaspoon chopped garlic
 1/2 pound ground pork
 3 tablespoons low-sodium soy sauce
 1 1/2 cups cooked white rice
 1 tablespoon chopped fresh cilantro, for garnish
Directions
Preheat the oven to 375 degrees F.

In a small bowl, combine 1/2 tablespoon teriyaki seasoning and 2 tablespoons canola oil. Place
the mushroom caps onto a baking sheet and brush them with the oil mixture. Bake until they
soften, about 15 minutes.

While the mushrooms are baking, heat the remaining 2 tablespoons canola oil in a large skillet or
wok over medium-high heat. Add the chopped mushroom stems, scallion, ginger, and garlic and
cook for 2 minutes. Add the ground pork and cook until cooked through, about 5 minutes. Stir in
the soy sauce and the remaining teriyaki seasoning. Add the rice and cook until heated through.

Stuff the mushroom caps with the rice mixture. Transfer to a platter, garnish with cilantro, and
serve immediately.

INSTRUCTIONS

1
Heat butter and oil together in a medium pot. Add in garlic and cook just until fragrant 30
seconds to 1 minute.
2
Stir in rice, cook until rice becomes slightly translucent. Stirring occasionally to make sure rice
doesn’t stick to the bottom of the pan. About 4 minutes. Rice may brown slightly.
3
Stir in chicken broth, bring to a boil. Reduce heat to medium-low. Cover and let cook 20-25
minutes.
4
While rice is cooking, preheat oven to 400 degrees.
 5
Place a cooling rack on top of a baking sheet. Place portobello mushrooms on cooling rack, gill
side down, and cook for 10 minutes.
6
Combine cooked rice, tomatoes and goat cheese together in a bowl.
7
Pile rice mixture into cooked mushroom caps. Place in a baking dish, cover with aluminum foil
and bake for 15 minutes.
8
Remove from oven, sprinkle with basil and serve.

Ingredients
 Vegetable oil, for deep-frying

 1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
 2 cups all-purpose flour
 2 tablespoons dried parsley
 Salt and freshly ground black pepper
 2 lemons, cut into wedges
 1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
Simple Tomato Sauce:
 1/2 cup extra-virgin olive oil

 1 small onion, chopped

 2 cloves garlic, chopped
 1 stalk celery, chopped
 1 carrot, chopped
 Sea salt and freshly ground black pepper
 2 (32-ounce) cans crushed tomatoes
 2 dried bay leaves
 4 tablespoons unsalted butter, optional
Directions
 Watch how to make this recipe.
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium
heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small
batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry
until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon,
transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the
marinara sauce.

Simple Tomato Sauce:

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft
and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper.
Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and
simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for
seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the
flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with
remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer
plastic bags. This will freeze up to 6 months.

Ingredients
 3 1/2 cups grated Cheddar

 3/4 cup grated Pepper Jack

 1/2 cup grated Parmesan
 1/2 cup (real) mayonnaise
 1 1/4 sticks softened butter
 4 whole green onions (white and light green parts), minced
 1 dash salt
 Freshly ground black pepper
 4 cloves garlic, finely minced
 1 loaf crusty French bread
 1/2 cup chopped fresh flat-leaf parsley
Directions
Watch how to make this recipe.
Preheat the oven to 375 degrees F.
 Mix the cheeses with the mayonnaise, 1/4 stick of the softened butter and the green onions. Add
the salt and pepper to taste and set aside or keep in the fridge until you need it.

Melt the remaining 1 stick butter in a skillet over medium-low heat and add the garlic. Cook for
a couple of minutes to release the garlic flavor.

Cut the loaf of bread in half. Brush the garlic butter over each half, making sure it's evenly
distributed. Spread the cheese mixture on the loaves and bake until the cheese is hot and bubbly,
about 10 minutes.

Once out of the oven, sprinkle over the chopped parsley. Slice and serve.

Ingredients
 1 bag frozen mixed berries

 1/4 cup orange or almond liqueur

 4 (3-inch) packaged individual sponge cakes, available on baking aisle
 2 ounces, 1/4 cup, sliced almonds
Directions
In a saucepan, heat the frozen berries with the orange liqueur until the berries are warmed. Place
the individual cakes on separate plates and top with berry mixture. Sprinkle the nuts on top and
serve.

Ingredients
Graham Cracker Crust:
 1/3 of a 1-pound box graham crackers

 5 tablespoons melted unsalted butter

 1/3 cup sugar
Filling:
 3 egg yolks

 2 teaspoons lime zest

 1 (14-ounce) can sweetened condensed milk
 2/3 cup freshly squeezed Key lime juice, or store bought
 Topping:
 1 cup heavy or whipping cream chilled

 2 tablespoons confectioners' sugar

Directions
Watch how to make this recipe.
For the graham cracker crust: Preheat the oven to 350 degrees F.

Break up the graham crackers; place in a food processor and process to crumbs. If you don't have
a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a
rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture
into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until
set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg
yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed
milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly
add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake
for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15
to 20 minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into
wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Ingredients
 1 cup heavy cream

 1/2 cup sugar

 1 vanilla bean, split and seeds scraped
 1 vanilla bean, split and seeds scraped
 1 tablespoon honey powder (see Cook's Note)
 1 1/2 teaspoons powdered gelatin
 2 cups whole milk buttermilk
 4 tablespoons buckwheat honey, plus more for drizzling
 1/4 cup salted roasted pistachios, chopped
Directions
Watch how to make this recipe.
 Combine the cream, sugar, scraped vanilla beans, vanilla pod and honey powder in a saucepan
over medium heat. Bring to a simmer, stirring constantly, until all the sugar dissolves. Sprinkle
the gelatin over 2 tablespoons cool water in a bowl. In a heatproof container with a spout,
combine the gelatin mixture with the heated cream, allowing it to dissolve. Whisk in the
buttermilk.

Add 1 tablespoon of buckwheat honey to the bottom of each of four 8-ounce parfait glasses.
Divide the panna cotta evenly among the glasses, about 6 ounces in each. Refrigerate until firm,
about 3 hours. Drizzle with more honey and sprinkle with the pistachios.

Cook's Note
Honey powder is dehydrated honey. It can be purchased online or at a specialty store. If you can't find it and
don't mind a darker color, use regular honey instead.

INGREDIENTS:
For the Marinade & Sauce:
 ½ cup (144 grams) hoisin sauce
 ¼ cup (60 ml) white vinegar
 3 tablespoons soy sauce
 3 tablespoons sugar
 2 tablespoons cornstarch
 1½ cups water
 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
 1 tablespoon vegetable oil
 4 garlic cloves, minced
 2 tablespoons grated fresh ginger
 ½ teaspoon crushed red pepper flakes

For Coating & Frying:

 3 egg whites
 1½ cups (168 grams) cornstarch
 ½ cup (71 grams) all-purpose flour
 ½ teaspoon baking soda
 4 cups (792 grams) vegetable oil
 1-2 green onions, thinly sliced (optional, garnish)

DIRECTIONS:
1. Make the Marinade: Whisk the hoisin sauce, vinegar, soy sauce, sugar, cornstarch, and
water in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the
 chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the
bowl.
2. Make the Sauce: While the chicken is chilling in the marinade, heat the 1 tablespoon of
vegetable oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger
and red pepper flakes until fragrant. Add 2 cups of the hoisin marinade to the skillet and
simmer, whisking constantly, until the mixture is dark brown and thickened. Remove from
heat and cover to keep the sauce warm.
3. Prepare the Coatings: Whisk the egg whites in a shallow dish until foamy; set aside.
Combine the cornstarch, flour, baking soda, and remaining hoisin marinade in a second
shallow dish; mix until it resembles coarse meal.
4. Prepare the Chicken: Remove the chicken from the refrigerator and from the marinade. Pat
the marinated chicken dry with paper towels. Toss half the chicken into the foamy egg whites
until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere.
Transfer the coated chicken to a plate and repeat with the remaining chicken.
5. Cook the Chicken: Heat the oil in a Dutch oven over medium high heat until the oil registers
350 degrees. Fry half the chicken until golden brown, about 3 minutes, turning each piece
halfway through cooking. Transfer the cooked chicken onto a paper towel lined plate to drain.
Return the oil to 350 degrees before frying again. Repeat with the remaining chicken.
6. Finish: Warm the sauce over medium heat until simmering. Turn off the heat and add the
fried chicken pieces. Toss to coat and serve with sliced green onions to garnish, as well.
White jasmine rice and steamed broccoli are favorite sides here!

INGREDIENTS:
For the Shrimp:
 1 pound extra-large shrimp (21 to 25 count), peeled and deveined
 1 cup all-purpose flour
 ½ teaspoon paprika
 ½ teaspoon ground white pepper
 ¼ teaspoon cayenne pepper
 ¼ teaspoon table salt
 ¼ teaspoon sugar
 2 eggs
 1 tablespoon water
 1 cup unsweetened shredded coconut
 1 cup panko bread crumbs
 1 to 2 quarts vegetable oil, for frying

For the Mango Dipping Sauce:

 1 cup frozen mango chunks, thawed
 1 cup mayonnaise
 ¼ cup fresh cilantro leaves
 2 tablespoons honey
 1 teaspoon lemon juice
 6 to 8 drops Sriracha sauce (add more if you like it a bit more spicy)

DIRECTIONS:
1. Make the Mango Dipping Sauce: Place all of the dipping sauce ingredients into a food
processor or blender and process until completely smooth. Place in an airtight container in the
refrigerator until ready to serve (will keep for 1 week).
2. Make the Shrimp: Whisk together the flour, spices, salt and sugar in a shallow dish or pie
plate. Lightly beat the eggs with the water in another shallow dish. Combine the coconut and
panko in a third shallow dish.
3. Heat the vegetable oil in a Dutch oven or other large pot over medium-high heat until it
reaches 350 degrees.
4. Meanwhile, coat and bread the shrimp. Working with several shrimp at a time, drop them into
the flour mixture and turn to coat. Shake the excess flour from the shrimp, then dip the shrimp
into the eggs, turning to coat well, and allow the excess to drip off. Drop the shrimp into the
coconut-panko mixture, and press the coconut lightly to adhere. Shake off any excess coconut
and place the shrimp on a wire rack set over a rimmed baking sheet. Repeat with the
remaining shrimp.
5. When the oil reaches 350 degrees F, gently place half of the shrimp in the oil and fry, stirring
frequently to prevent sticking, until golden, about 2 1/2 minutes. Using a slotted spoon,
spider, or tongs, transfer the shrimp to a wire cooling rack placed over a baking sheet and
repeat with the remaining shrimp. Serve immediately, accompanied by the mango dipping
sauce.

INGREDIENTS:
 3 cloves garlic, minced
 3 tablespoons chili powder
 2 teaspoons ground cumin
 2 teaspoons ground coriander
 1 teaspoon granulated sugar
 1 teaspoon salt
 1¼ pounds boneless chuck steaks, trimmed of fat
 1 tablespoon vegetable oil
 2 yellow onions, finely chopped
 1 (15-ounce) can tomato sauce
 ½ cup water
 4 ounces Monterey Jack cheese, shredded, divided
 4 ounces sharp cheddar cheese, shredded, divided
 ⅓ cup chopped fresh cilantro
 ¼ cup chopped canned pickled jalapeños
 12 (6-inch) corn tortillas

DIRECTIONS:
1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with
salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5
minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato
sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot,
cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart
easily, about 1½ hours.
4. Preheat oven to 350 degrees F.
5. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a
separate medium bowl and break the beef into small pieces. Mix together with half of the
shredded cheeses, the cilantro and the jalapeños.
6. Spread ¾ cup of the sauce in the bottom of a 9×13-inch baking dish. Microwave the tortillas
according to package directions to soften. Spread about ⅓ cup of the beef mixture down the
center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the
remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are
covered in sauce.
7. Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and
bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5
to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3
days.

RECIPE NOTES:
Make-Ahead: The beef filling and sauce can be prepared through step #5 and refrigerated in
separate containers for up to 2 days. Prepare the rest of the recipe as directed, increasing the
covered baking time by 5 minutes.

NGREDIENTS

 1 pound lean ground beef (90% lean)

 1 large green pepper, chopped
 1 medium onion, chopped
 2 garlic cloves, minced
 2 cans (14-1/2 ounces each) diced tomatoes, undrained
 2 cans (14-1/2 ounces each) reduced-sodium beef broth
 1 can (8 ounces) tomato sauce
 1 cup frozen corn
 1/4 cup tomato paste
 2 teaspoons Italian seasoning
 1/4 teaspoon pepper
 2-1/2 cups uncooked spiral pasta

 1/2 cup shredded Parmesan cheese

DIRECTIONS
In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no
longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.
Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in
pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with
cheese.Yield: 8 servings (2-3/4 quarts).
Originally published as Lasagna Soup in Healthy Cooking February/March 2010, p59

Spaghetti Pie Casserole Recipe | Taste of Home

NUTRITIONAL FACTS
1-1/3 cups: 280 calories, 7g fat (3g saturated fat), 41mg cholesterol, 572mg sodium, 35g carbohydrate (8g
sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

INGREDIENTS

 2 quarts water
 8 teaspoons chicken bouillon granules
 6-1/2 cups uncooked wide egg noodles
 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
 3 cups cubed cooked chicken
 1 cup (8 ounces) sour cream

 Minced fresh parsley

DIRECTIONS
 In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10
minutes. Do not drain. Add soup and chicken; heat through.
Remove from the heat; stir in the sour cream. Sprinkle with minced parsley. Yield: 12 servings (about 2-1/2
quarts).
Originally published as Comforting Chicken Noodle Soup in Quick Cooking January/February 1999, p29

Easy Mexican Brownies

NUTRITIONAL FACTS
1 cup: 218 calories, 9g fat (4g saturated fat), 67mg cholesterol, 980mg sodium, 18g carbohydrate (2g sugars,
1g fiber), 15g protein.

Prep/Total Time: 30 min.

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INGREDIENTS

 6 bacon strips, diced

 3 cups cubed peeled potatoes
 1 small carrot, grated
 1/2 cup chopped onion
 1 tablespoon dried parsley flakes
 1/2 teaspoon salt
 1/2 teaspoon pepper
 1/2 teaspoon celery seed
 1 can (14-1/2 ounces) chicken broth
 3 tablespoons all-purpose flour
 3 cups 2% milk
 8 ounces process cheese (Velveeta), cubed

 2 green onions, thinly sliced, optional

DIRECTIONS
 In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add
vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-
15 minutes.
Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until
thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions. Yield: 8 servings
(2 quarts).
Originally published as Best-Ever Potato Soup in Quick Cooking January/February 1999, p31

80 Recipes for Serious Potato Lovers

NUTRITIONAL FACTS
1 cup: 250 calories, 13g fat (7g saturated fat), 35mg cholesterol, 823mg sodium, 22g carbohydrate (8g sugars,
2g fiber), 12g protein.

INGREDIENTS

 1 cup milk
 3 tablespoons instant chocolate drink mix
 2 tablespoons instant coffee granules
 2 tablespoons honey
 1 teaspoon vanilla extract

 14 to 16 ice cubes

DIRECTIONS
In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve
immediately. Yield: 4 servings.
Originally published as Frosty Mocha Drink in Quick Cooking March/April 2002, p29

Thai Chicken & Slaw

INGREDIENTS

 2 cups chilled orange juice

 2 chilled pineapple juice
 3 cups orange sherbet

 1 cup chilled club soda

 DIRECTIONS
In a blender, combine the juices and sherbet; blend until smooth. Stir in soda. Serve immediately. Yield: 8
servings.
Originally published as Funshine Drink in Country Woman Christmas Annual 2005, p14

Peach Bruschetta

INGREDIENTS

 1 can (6 ounces) frozen orange juice concentrate

 1 cup cold water
 1 cup whole milk
 1/3 cup sugar
 1 teaspoon vanilla extract

 10 ice cubes

DIRECTIONS
Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending
until smooth. Serve immediately. Yield: 4-6 servings.
Originally published as Morning Orange Drink in Country Woman March/April 1997, p33

50 Potluck Salad Recipes to Feed a Crowd

INGREDIENTS

 6 bacon strips
 1 medium onion, chopped
 2 tablespoons all-purpose flour
 2 tablespoon sugar
 1-1/2 teaspoons salt
 1/2 teaspoon celery seed
 1/8 teaspoon pepper
 3/4 cup water
 1/2 cup vinegar

 5 medium potatoes (about 2 pounds), peeled, cooked and sliced

DIRECTIONS
 In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings,
saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into
onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil.
Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve
warm. Yield: 4-6 servings.
Originally published as Hot Potato Salad in Taste of Home October/November 1993, p13

100 Recipes for Homemade Bread

NUTRITIONAL FACTS

Prep: 20 min. + chilling

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INGREDIENTS

 1/4 cup frozen peas, thawed and patted dry

 3/4 cup cubed imitation crabmeat
 2 tablespoons chopped celery
 1 tablespoon finely chopped onion
 1 tablespoon finely chopped green pepper
 3 tablespoons mayonnaise
 1 teaspoon ketchup
 1/4 teaspoon prepared horseradish
 1/4 teaspoon Worcestershire sauce
 Dash salt and pepper
 2 lettuce leaves
 1/2 hard-boiled large egg, cut into wedges

 1/2 medium tomato, chopped

DIRECTIONS
 In a bowl, combine the peas, crab, celery, onion and green pepper. Combine the mayonnaise, ketchup,
horseradish, Worcestershire sauce, salt and pepper; pour over crab mixture and toss to coat. Cover and
refrigerate for 1 hour or until chilled. Serve on a lettuce-lined plate with egg and tomato. Yield: 1 serving.
Originally published as Mock Crab Louis Salad in Cooking for 2 Spring 2006, p64

Chocolate-Filled Cookies with Peppermint Frosting

NUTRITIONAL FACTS

Prep: 20 min. + chilling

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INGREDIENTS

 3 cups uncooked elbow macaroni (about 10 ounces)

 6 ounces peeled and deveined cooked shrimp, rinsed and drained
 1 can (6 ounces) crabmeat, drained and flaked
 2 cups sliced celery
 1/2 small onion, finely chopped
 3 to 4 hard-boiled large eggs, coarsely chopped
 1 cup mayonnaise
 3 tablespoons sweet pickle relish or finely chopped sweet pickles
 1 tablespoon prepared mustard
 1 tablespoon vinegar
 1 teaspoon paprika

 Salt and pepper to taste

DIRECTIONS
Cook macaroni in boiling salted water until tender; drain and cool. In a large bowl, combine macaroni, shrimp,
crabmeat, celery, onion and eggs; set aside. In a small bowl, mix the mayonnaise, pickle relish, mustard,
vinegar and paprika. Add to macaroni mixture; toss lightly. Season with salt and pepper. Cover and
chill. Yield: 8 servings.
Originally published as Seafood Macaroni Salad in Reminisce Extra August 1993, p49
58 Summer Party Recipes Ready in 30 Minutes

NUTRITIONAL FACTS