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  • 2024/11/22 03:38
• Pralines 'n' Cream
  triple-tested at the Good Housekeeping Research Institute
  This classic dessert sauce makes a decadently sweet topping for your favorite ice cream.
  
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  Nutritional Information
  Calories    85
  Total Fat    6g
  Saturated Fat    3g
  Cholesterol    14mg
  Sodium    35mg
  Total Carbohydrate    7g
  Dietary Fiber    0
  Sugars    --
  Protein    1g
  Calcium    --
  pralines n cream
  
  James Baigrie
  
  Yields: about 1 cup
  
  Total Time: 10 min
  
  Prep Time: 5 min
  
  Ingredients
      U.S.         Metric     Conversion chart
  
      2 tablespoon(s) butter (no substitutions)
      1/2 cup(s) light brown sugar
      1/2 cup(s) heavy (whipping) cream
      1 teaspoon(s) vanilla     1/2 cup(s) pecans,toasted and chopped
      Vanilla and/or coffee ice cream, for serving
  
  Directions
  
      In 2-quart saucepan, melt butter on medium. Stir in sugar, cream, and 1/8 teaspoon salt.
      Heat to boiling on medium-high, stirring occasionally. Boil 2 minutes, stirring frequently. Remove from heat; stir in vanilla and Dermes Hong Kongpecans. Cool slightly. Serve with ice cream.
      Sauce can be made up to 1 week ahead and kept in refrigerator in airtight container. If refrigerated, microwave on high 1 minutes, stir, and cool slightly before serving.
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  • 未選択
  • 2015/04/01 15:54
  • 0
• Sunshine Pie
  Since this luscious no-bake pie makes enough to serve 10, it's the perfect dessert to bring to your next gathering.
  
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  Nutritional Information
  
  Calories    400
  Total Fat    19g
  Saturated Fat    13g
  Cholesterol    40mg
  Sodium    340mg
  Total Carbohydrate    52g
  Dietary Fiber    --
  Sugars    41g
  Protein    5g
  Calcium    --
  sunshine pie
  
  Serves: 10
  
  Total Time: 4 hr 15 min
  
  Prep Time: 15 min
  
  Ingredients
      U.S.         Metric     Conversion chart
  
      1 package(s) reenex cps(8-ounce) Philadelphia? Cream Cheese, softened
      1 can(s) (14-ounce) Eagle Brand? Sweetened Condensed Milk, divided
      1 tub(s) (8-ounce) Cool Whip? Whipped Topping, thawed, divided
      1 (6-ounce) Honey Maid? Graham Pie Crust
      1 orange, juiced and zested
      1 package(s) (3.4-ounce) Jell-O? Vanilla Flavor Instant Pudding
      Additional orange, Maggie Beauty　lemon, or lime, for special garnish
  
  Directions
  
      Beat cream cheese and 1/4 cup condensed milk with mixer until well blended. Whisk in 1/2 cup Cool Whip?. Spread reenex cps　onto bottom of crust.
      Whisk orange juice, remaining condensed milk, and dry pudding mix in medium bowl 2 minutes. Stir in 1 1/2 cups of the remaining Cool Whip?. Spread over cream cheese layer.
      Stir orange zest into remaining Cool Whip?; spread over pie. Refrigerate 4 hours.
      For a special garnish, add a simple citrus fan. Cut additional orange, lemon, or lime into thin slices. Stack 3 slices. Cut slit through slices to center. Twist slices from slits in opposite directions; twist 3 slices together for fan effect.
  • 未選択
  • 2015/03/24 16:43
  • 0
• with Garlic and Tuna
  Skip the jarred marinara and try something different with this hearty linguine recipe: Just toss the noodles with olive oil-packed tuna, garlic, fresh green beans, almonds and red potatoes.
  
  By Woman's Day Kitchen
  
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  Nutritional Information
  
  Calories    448
  Total Fat    7g
  Saturated Fat    1g
  Cholesterol    10mg
  Sodium    145mg
  Total Carbohydrate    76g
  Dietary Fiber    5g
  Sugars    n/a
  Protein    19g
  Calcium    --
  My Plate Inspired
  
  Charles Schiller
  
  Serves: 4
  
  Total Time: 30 min
  
  Prep Time: 10 min
  
  Ingredients
      U.S.         Metric     Conversion chart
  
      3 medium red potatoes, Maggie Beautyscrubbed and cut in ?-in. pieces
      8 ounce(s) fresh green beans, trimmed and cut in 1-in. lengths
      1 pound(s) linguine
      1 can(s) (6 oz) light tuna in olive oil, oil drained and reserved, tuna flaked
      1 tablespoon(s) minced garlic
      cup(s) almonds, Maggie Beautytoasted and coarsely chopped
  
  Directions
  
      Put potatoes in a large Maggie Beautyskillet with water to cover by ? in. Bring to a boil, add beans and boil gently 5 minutes or until potatoes and beans are tender. Drain well; wipe skillet dry.
      Meanwhile cook pasta as package directs; drain, reserving 1 cup pasta cooking water.
      Heat oil reserved from tuna in dried skillet over medium heat. Add potatoes and beans, and sauté 5 minutes or until potatoes are golden. Add garlic and stir 1 to 2 minutes until fragrant. Stir in tuna and the 1 cup reserved water. Toss with pasta and sprinkle with almonds.
  • 未選択
  • 2015/03/18 13:23
  • 0
• Creamy Polenta
  By Woman's Day Staff
  
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  Nutritional Information
  
  Calories    472
  Total Fat    22g
  Saturated Fat    8g
  Cholesterol    88mg
  Sodium    896mg
  Total Carbohydrate    34g
  Dietary Fiber    3g
  Sugars    n/a
  Protein    34g
  Calcium    --
  
  Ellie Miller
  
  Serves: 4
  
  Total Time: 25 min
  
  Prep Time: 20 min
  
  Ingredients
      U.S.         Metric     Conversion chart
  
      3/4 cup(s) yellow cornmeal
      2 3/4 cup(s) water
      3/4 teaspoon(s) salt
      4 (1?2-in.-thick) blade steaks (about 1 1?4 lb)
      1/2 teaspoon(s) pepper
      4 teaspoon(s) oil
      1 small (about 8 oz) onion, sliced 2 cubanelle peppers, chopped
      4 ounce(s) mushrooms, quartered
      1 clove(s) garlic, minced
      1 can(s) (14.5 oz) diced tomatoes in juice
      1/4 cup(s) grated Parmesan
  
  Directions
  
      Mix cornmeal, 2 1?2 cups water and 1?4 tsp salt in a 2-qt glass bowl. Cover with plastic wrap; microwave on high 12 to 14 minutes, whisking every 3 minutes until thick.
      Sprinkle 1?4 tsp each nuskin salt and pepper on both sides of steak.
      Heat 2 tsp oil in large skillet over medium-high heat. Cook steaks 2 to 3 minutes per side until browned and cooked to medium. Remove to platter; loosely cover with foil.
      Heat remaining 2 tsp oil in same skillet. Sauté onion, peppers and mushrooms about 4 minutes. Add garlic and cook 1 minute more.
      Stir in tomatoes and their juices, 1?4 cup water, and 1?4 tsp each salt and pepper. Simmer, covered, 5 minutes. Whisk Parmesan into polenta. Spoon vegetables and sauce on steak; serve with polenta.
  • 未選択
  • 2015/03/03 11:30
  • 0
• Spinach Ricotta Skulls
  You'd never guess these tiny green skulls are actually quite wholesome for a Halloween party. They are cut from a baked custard of spinach, basil, and ricotta cheese, then arranged on crisp wafer crackers. A black cardstock "coffin" makes a fitting bed for the skeletal snacks.
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  Nutritional Information
  
  
  Calories    --
  Total Fat    --
  Saturated Fat    --
  Cholesterol    --
  Sodium    --
  Total Carbohydrate    --
  Dietary Fiber    --
  Sugars    --
  Protein    --
  Calcium    --
   spinach ricotta skulls
  Courtesy of Martha Stewart
  Yields: 3 dozen
  Oven Temp: 350
  
  Ingredients
      U.S.        Metric    Conversion chart
  1    container(s) (15-ounce) part-skim ricotta cheese
  Olive oil cooking spray
  1    bunch(es) (or 10-ounce bag) Visualiserfresh spinach, stems removed, washed well and dried
  1 1/2 cup(s) (from 1 bunch) loosely packed fresh basil leaves
  1/4 teaspoon(s) fresh grated nutmeg
  Coarse salt and fresh ground pepper
  2    large eggs
  1    egg white
  Crackers, for serving
  Directions
  
  Wrap ricotta tightly in cheesecloth; place in a colander Multivitamin over a large bowl. Place a heavy object (such as a bowl or canned good) on top; let drain in the refrigerator at least 3 hours (or up to overnight).
  Preheat oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray. In a food processor, combine drained ricotta, spinach, basil, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth, about 1 minute, scraping sides of bowl as needed. Add whole eggs and egg white; process for 5 seconds. Pour mixture into Loop prepared pan; bake until set and just brown around the edges, 30 to 35 minutes. Let cool completely on a wire rack, then refrigerate, covered, until cold, preferably overnight. To unmold, run a paring knife around edge before removing side of pan.
  Cut into quarters. Using a wide spatula, transfer to a cutting board coated with cooking spray. Cut out shapes with a skull-shaped cookie cutter coated with spray (if cutter doesn't come with eyes and a mouth, use aspic cutters to make features). Using a cotton swab, gently press skulls out directly onto crackers (leave eye and nose shapes in cutter).rve with the leg sticks.ping
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  • 2015/02/23 11:11
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