See this at: allrecipes.com| Added on 03/20/09

* 4 russet potatoes, sliced into 1/4 inch slices * 1 onion, sliced into rings * salt and pepper to taste * 3 tablespoons butter * 3 tablespoons...

See this at: cdkitchen.com| Added on 02/27/09

* RECIPE HOME * recipes * Today's Featured Recipe * Submit a recipe * Request a recipe * View new recipes * Appetizers * Find a recipe for any...

See this at: bettycrocker.com| Added on 02/12/09

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as...

See this at: bettycrocker.com| Added on 02/12/09

1. Heat oven to 350°F (325°F for dark or nonstick pan). | 2. Make and cool cake as directed on box for 13x9-inch pan. | 3. Pierce cooled cake all over...

See this at: bettycrocker.com| Added on 02/12/09

1. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup. | 2. Spoon into 2...

See this at: bettycrocker.com| Added on 02/12/09

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8-inch round cake pans. In large bowl, beat cake...

See this at: bettycrocker.com| Added on 02/12/09

1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and orange juice with...

See this at: recipelink.com| Added on 01/23/09

Hi Deb, Sorry... I don't have a recipe for a KOREAN rice-filled omelet topped with brown sauce. I do have a recipe for a Westernized Japanese concoction called Omu-Raisu (Omelet Rice). It's usually thrown together as a quick meal made with leftover... See more

Hi Deb, Sorry... I don't have a recipe for a KOREAN rice-filled omelet topped with brown sauce. I do have a recipe for a Westernized Japanese concoction called Omu-Raisu (Omelet Rice). It's usually thrown together as a quick meal made with leftover rice. I've sometimes seen it on coffee-shop type restaurant menus, too. Don't know what the Korean brown sauce would be. Maybe some mixture of chicken broth and little soy sauce thickened with cornstarch; could be some ketchup in there, too. Omu-Raisu Serves 2-4 1/2 skinless, boneless chicken breast, diced 4 teaspoons soy sauce 1 tablespoon oil 1/2 onion, chopped 1/2 teaspoon minced ginger about 2 cups cold cooked rice 1/4 cup frozen peas, thawed 1-1/2 tablespoons ketchup 4 eggs 1/2 teaspoon sugar Sprinkle chicken with 2 teaspoons soy sauce. Let stand 15 minutes. Heat oil in a wok or skillet. Add onion and ginger; stir-fry until softened. Add chicken and stir-fry until no longer pink. Add rice, peas, and ketchup. Stir-fry until heated... See less

See this at: foodbuzz.com| Added on 01/23/09

After my biggest kitchen disaster last night, I think I do need some time to overcome my phobia towards exotic western cooking. WUSS!! I heard...

After my biggest kitchen disaster last night, I think I do need some time to overcome my phobia towards exotic western cooking. WUSS!! I heard... See less

See this at: allrecipes.com| Added on 01/23/09

"This is a unique Spanish breakfast custard that my Puerto Rican father loved as a child and something my mother made for us as we were growing up. It...

See this at: bettycrocker.com| Added on 01/23/09

1. Core apples. Fill centers of apples with brown sugar and cranberries. Place apples in 5- to 6-quart slow cooker. | 2. In small bowl, mix...

See this at: bettycrocker.com| Added on 01/07/09

1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or...

See this at: bettycrocker.com| Added on 01/07/09

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of one 8-inch round and one 8-inch square pan. | 2. In...

See this at: bettycrocker.com| Added on 01/07/09

Do-Ahead | You can make pancakes, stack them between sheets of waxed paper and then freeze in a plastic bag or container. Pop them into your toaster...

See this at: recipezaar.com| Added on 01/07/09

Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes.

See this at: find.myrecipes.com| Added on 01/07/09

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.... See more

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss. See less

See this at: find.myrecipes.com| Added on 01/07/09

Preheat broiler. Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a... See more

Preheat broiler. Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside. Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts. See less

See this at: find.myrecipes.com| Added on 01/07/09

* 1 1/2 cups fat-free sour cream * 1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese * 1/2 cup fat-free, less-sodium chicken broth * 2 tablespoons minced fresh onion * 5 teaspoons butter, melted * 1/2 teaspoon freshly ground... See more

* 1 1/2 cups fat-free sour cream * 1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese * 1/2 cup fat-free, less-sodium chicken broth * 2 tablespoons minced fresh onion * 5 teaspoons butter, melted * 1/2 teaspoon freshly ground black pepper * 1/4 teaspoon salt * 1/8 teaspoon ground red pepper * 1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida) * 1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request) * Cooking spray * 1 cup coarsely crushed cornflakes * 2 tablespoons chopped fresh parsley See less

See this at: myrecipes.com| Added on 01/07/09

Bake a piping hot casserole with tasty fillings that won't round out your waistline.

See this at: myrecipes.com| Added on 01/07/09

Traditional broccoli casserole just got better. Use fontina cheese for the creamy filling and breadcrumbs topping for a crunchy, low-fat topping.

See this at: myrecipes.com| Added on 01/07/09

This lightened up version of the popular chicken divan features a rich cream sauce, tender chicken, and crisp broccoli florets.

See this at: find.myrecipes.com| Added on 01/07/09

* 3 quarts water * 1 (12-ounce) package broccoli florets * 4 (6-ounce) skinless, boneless chicken breast halves * 1 (12-ounce) can evaporated fat-free milk * 1/4 cup all-purpose flour (about 1 ounce) * 1/4 teaspoon salt * 1/4 teaspoon freshly ground... See more

* 3 quarts water * 1 (12-ounce) package broccoli florets * 4 (6-ounce) skinless, boneless chicken breast halves * 1 (12-ounce) can evaporated fat-free milk * 1/4 cup all-purpose flour (about 1 ounce) * 1/4 teaspoon salt * 1/4 teaspoon freshly ground black pepper * Dash of nutmeg * 1 cup fat-free mayonnaise * 1/2 cup fat-free sour cream * 1/4 cup dry sherry * 1 teaspoon Worcestershire sauce * 1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted * 1 cup (4 ounces) grated fresh Parmesan cheese, divided * Cooking spray See less

See this at: find.myrecipes.com| Added on 01/07/09

Fresh tomatoes and spinach pair well with nutty Asiago and tangy feta cheese in this make-ahead dish that's great for lunch, brunch or dinner. Substitute Parmesan, Romano, or sharp provolone cheese for the Asiago, if you prefer. Presliced mushrooms... See more

Fresh tomatoes and spinach pair well with nutty Asiago and tangy feta cheese in this make-ahead dish that's great for lunch, brunch or dinner. Substitute Parmesan, Romano, or sharp provolone cheese for the Asiago, if you prefer. Presliced mushrooms and packaged spinach provide a head start. A single serving of this strata contains about a third of your daily calcium needs See less

See this at: find.myrecipes.com| Added on 01/07/09

Sprinkle fish with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 fish fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until... See more

Sprinkle fish with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 fish fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; cover and keep warm. Repeat with remaining fish. Add wine, broth, shallots, and garlic to pan; bring to a boil. Reduce heat, and simmer until reduced to about 1/2 cup (about 10 minutes). Remove from heat; stir in butter, remaining 1/4 teaspoon salt, chives, and tarragon. Spoon sauce over fish; serve immediately. Wine note: The delicate, mild flavor of sole calls for a white wine that's not overtly oaky. I find that one of the new, so-called unoaked chardonnays works beautifully, especially since chardonnay often has a touch of buttery flavor that picks up on the essence of this rich-tasting sauce. New Zealand makes many of the best unoaked chardonnays. One fantastic example is Kim Crawford Unoaked... See less

See this at: bettycrocker.com| Added on 01/07/09

1. Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease bottom only of foil with shortening or cookie spray. Make brownie mix...

See this at: bettycrocker.com| Added on 12/01/08

1. Heat oven to 375°F. Line 15x10x1-inch pan with foil or waxed paper; grease with shortening or cooking spray. In small bowl, beat eggs with electric...

See this at: bettycrocker.com| Added on 12/01/08

1. Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with...

See this at: bettycrocker.com| Added on 12/01/08

1. Mix butter and sugar in large bowl. Stir in flour and almond extract until mixture looks like coarse crumbs. Divide into 3 equal parts. Tint and...

See this at: bettycrocker.com| Added on 12/01/08

1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover;...

See this at: realsimple.com| Added on 08/01/09

* 1 In a large bowl, gently combine the tomatoes, onion, oil, bocconcini, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Set aside and let marinate at...