Beef Stew

Beef Stew

Total Time:2 hr 20 min
Prep:5 min
Cook:2 hr 15 min
Yield:6 servings
Level:Easy
Ingredients
2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Directions
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine
1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Per serving: Calories: 349; Total Fat: 20 grams; Saturated Fat: 6 grams; Protein: 31 grams; Total carbohydrates: 10 grams; Sugar: 4 grams; Fiber: 2 grams; Cholesterol: 96 milligrams; Sodium: 574 milligrams

Green Bean Casserole

Green Bean Casserole

SERVINGS: 6
COOK TIME: 35 mins
PREP TIME: 5 mins
Ingredients:
1 (10 3/4 oz.) can CAMPBELL’S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
4 cups cut green beans (use 2 14-1/2 oz. cans OR 2 9 oz. pkgs. thawed frozen OR 1 1/4 lbs. fresh green beans)
1 1/3 cups FRENCH’S® Original or Cheddar French Fried Onions
Directions:
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 minutes or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden.

Divine Hard-Boiled Eggs

Divine Hard-Boiled Eggs

Prep:5 mins
Cook:15 mins
Ready in:2 hrs 50 mins
Ingredients Edit and Save

Watch video tips and tricks
How to Tell if an Egg Is Fresh
How to Tell if an Egg Is Fresh
How to Hard Boil Eggs in the Oven
How to Hard Boil Eggs in the Oven
Dannon Oikos Curried Deviled Eggs
Dannon Oikos Curried Deviled Eggs
Crab-Stuffed Deviled Eggs
Crab-Stuffed Deviled Eggs
Egg Drop Soup (Better than Restaurant Quality)
Egg Drop Soup (Better than Restaurant Quality)
Smoked Salmon and Dill Eggs Benedict
Smoked Salmon and Dill Eggs Benedict
How to Boil Eggs
How to Boil Eggs
Di’s Delicious Deluxe Deviled Eggs
Di’s Delicious Deluxe Deviled Eggs
Make Deviled Eggs
Make Deviled Eggs
All about Eggs
All about Eggs
Original recipe makes 12 eggs
Directions

Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.

Poached Eggs

Poached Eggs

Cook time: 4 minutes
INGREDIENTS
Fresh eggs
1 to 2 teaspoons vinegar (rice vinegar works well) (optional)
Equipment needed
Shallow saucepan with cover
Slotted spoon
METHOD
1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar.

Banana Pudding

Banana Pudding

Recipe Time
Prep Time: 30 Minutes
Other: 50 Minutes
Ingredients
1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1% low-fat milk
1 (14-oz.) can fat-free sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
3 cups sliced ripe bananas
48 reduced-fat vanilla wafers
4 egg whites
1/4 cup sugar
Preparation
1. Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.
2. Layer 3 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers.
3. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about 1/2 cup meringue over each pudding.
4. Bake at 325° for 15 to 20 minutes or until golden. Let cool 30 minutes.
Note: An 8-inch square baking dish may be substituted for glass dishes. Arrange 1 cup bananas on bottom of dish. Top with one-third pudding mixture and 16 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of dish, gently pressing wafers into pudding. Spread meringue over pudding, sealing edges; bake 20 to 25 minutes; cool as directed.

Rolled Chocolate Cookie

Rolled Chocolate Cookie

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
8 oz unsalted butter (2 sticks)
1 ½ cups granulated sugar, plus more for sprinkling
1 tsp salt (table salt, not Kosher salt)
1 large egg
¼ cup milk, plus more for washing tops of cookies
1½ tsp vanilla extract
1½ Tbsp baking powder
5 cups cake flour, or 4 2/3 cups pastry flour, or 4¼ cups all-purpose flour, sifted
2/3 cups cocoa powder
Preparation:
Let all the ingredients come to room temperature before you begin.
Using the paddle attachment of a stand mixer, cream the butter, sugar and salt on low speed.
Note: The longer you cream these ingredients, the more air you’ll incorporate, giving you a lighter cookie. If you want a chewier cookie, cream only enough to combine the ingredients.
Add the egg, milk and vanilla and mix until blended.
Sift the flour, cocoa and baking powder together into a separate bowl.
Add the dry ingredients to wet ingredients and mix until they’re combined.
Wrap the dough in plastic and chill in the refrigerator for at least 30 minutes. Be gentle with the dough while wrapping it. Overworking the dough will toughen the cookies.
Preheat oven to 375F.
Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.
Unwrap the chilled dough, transfer it to a lightly floured workbench or butcher block and use a rolling pin to roll the dough out quite flat: about one-eighth of an inch thick.
Cut out the cookies and place them on the prepared baking sheet. Remember, cut them as close together as you can.
Using a pastry brush, wash the tops of the cookies with milk and sprinkle the tops with sugar.
Bake 8-10 minutes or until the edges and bottoms of the cookies are barely beginning to turn golden brown.
When the cookies are cool enough to handle but still warm, remove them from the pan and cool them on a wire rack. You can eat them as soon as they’re cool enough that they won’t burn your mouth. Or if you’ll be storing them, make sure they’ve cooled thoroughly first.

Chocolate Drop Cookies

Chocolate Drop Cookies

Prep Time 50 min
Total Time 1 hr 30 min
Servings 36
Ingredients
Cookies
1 cup granulated sugar
1/2 cup butter or margarine, softened
1/3 cup buttermilk
1 teaspoon vanilla
1 egg
2 oz unsweetened baking chocolate, melted, cooled
1 3/4 cups Gold Medal® all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Chocolate Frosting
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water