Gallo Pinto—Costa Rican rice and beans—is quick, easy and bursting with fresh flavors like sweet peppers and cilantro. (And did we mention it’s easy on the wallet?) Everyone will want seconds.MORE+LESS-Created April 19, 20173tablespoons vegetable oil1/4cup red sweet pepper, diced3cups (about 1 1/2 19-oz cans) Progresso™ Black Beans, drained and rinsed1-2 tablespoons Lizano™ Salsa3cups white rice, cooked2tablespoons fresh cilantro, choppedHide Images1Heat the oil in a large skillet and sauté the onion and sweet pepper until soft, about 3 minutes.
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The larger-than-life slice we all know and love is surprisingly easy to make at home from scratch. The trick? Just bake the pizza in halves on separate cookie sheets! It& 39;s that easy.MORE+LESS-2 1/2to 3 cups Gold Medal™ all-purpose flour1package regular active or fast-acting dry yeast (2 1/4 teaspoons)3tablespoons olive or vegetable oil1cup very warm water (120° to 130°F)1cup crushed tomatoes (from 28-oz can)1/4teaspoon garlic powder1/8teaspoon onion powder3cups shredded whole milk mozzarella cheese (12 oz)1/4teaspoon Italian seasoning40slices pepperoni (about 3 1/2 oz)Hide Images1In large bowl, mix 1 cup of the flour, the sugar, salt and yeast.
A classic pancake with decadent hot fudge and warm caramel poured over the top, topped with coconut, mini Reese& 39;s® Peanut Butter Cups, chocolate chips, chopped pecans and a spoonful of whipped cream. There& 39;s no better way to start the morning!MORE+LESS-2cups Bisquick™ Original baking mix1bag mini Reese& 39;s Peanut Butter Cups1cup shredded coconut (optional)1/2cup chopped pecans (optional)Hide Images1Start with the classic pancake recipe on the back of the Bisquick™ pancake box.
Whip up a hot waffle and top it with creamy mascarpone, vibrant fresh berries, and a drizzle of vanilla-bean kissed honey for a treat that’s out-of-this-world gorgeous - and delicious!MORE+LESS-Updated September 18, 20171/3cup Betty Crocker™ Bisquick™ Pancake & Baking Mix Original2tablespoons melted butter1-1/2 teaspoons vanilla paste1/2cup heavy whipping cream2/3cup mascarpone cheese, softened2cups fresh berries and cherriesHide Images1Preheat a round waffle iron.
1/2rocoto pepper, deveined and chopped1 1/2tablespoon chopped parsley3/4cup loose corn kernels1tablespoon ground ají amarillo (Peruvian pepper)Salt and pepper, to tasteHide Images1Wash mussels with a brush. Bring them to a boil in a pot of water. Remove them from the pot as soon as they start to open so they don’t over cook.
Who needs a tortilla? Not you, especially when you have everything you love about burritos (steak, rice, beans and all the fixings) combined in one big, beautiful bowl.MORE+LESS-Updated December 12, 2016Cilantro Lime Rice2cups long-grain white rice1/4cup finely chopped fresh cilantro3tablespoons fresh lime juiceBeans1serrano chile, seeded and diced1package (1 oz) Old El Paso™ original taco seasoning mix1can (15 oz) pinto beans, drained, rinsed1can (14.
This creamy version of the Italian classic is fancy enough for company, yet easy enough to make for a weeknight family dinner. How’s that for impressive?MORE+LESS-4boneless skinless chicken breasts (1 1/4 lb)1/2cup Gold Medal™ all-purpose flour1shallot, finely chopped2teaspoons finely chopped fresh sage leaves3/4cup Progresso™ chicken broth (from 32-oz carton)2/3cup heavy whipping cream1teaspoon fresh lemon juiceHide Images1Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
Now this is my kind of security blanket.MORE+LESS-Updated September 3, 20141(11 ounce) tube Pillsbury™ refrigerated thin pizza crust1(15 ounce) can Muir Glen™ organic tomato sauce1cup shredded mozzarella cheese8pepperoni sticks, cut in halfHide Images2Roll the pizza dough onto a floured work surface.
Sweet potato casserole rolled up in deep-fried balls, then coated in cinnamon sugar and dipped in marshmallow fluff. The classic Thanksgiving treat is even better bite-sized!MORE+LESS-Make withProgresso Breadcrumbs2medium sweet potatoes (2 cups mashed)2tablespoons butter, softened2tablespoons brown sugar1/2teaspoon ground ginger1teaspoon vanilla extract1 1/2cups Progresso™ panko bread crumbsCinnamon sugar, for rollingMarshmallow fluff, for servingHide Images1Preheat oven to 400°F.
Prep 5minTotal5minServings8Perfect for autumn, this sweet and spicy vinaigrette dressing is kissed with the deliciously smoky flavor of chipotle peppers.MORE+LESS-Ingredients4-6 chipotle peppers in adobo sauce1/3cup apple cider vinegarStepsHide Images1Combine all ingredients together in a blender, until pureed.
Healthy, yummy, vegan-y bowls filled with rice, veggies and chickpeas.MORE+LESS-2cups uncooked instant or regular rice (brown or white)1can (16 oz) chickpeas, drained and rinsed1can (14.5 oz) can Muir Glen™ Organic Diced TomatoesHide Images1Cook rice according to package directions.2When rice is fully cooked and all the water is absorbed, add chickpeas, diced tomatoes, green onions, cumin and salt and pepper to taste and stir to combine.
Colorful and served in cups, could salad get any cuter than this adorable, layered Nicoise salad? This recipe makes a perfect no-bake summer dinner, side dish, or party app.MORE+LESS-Updated March 14, 20171cup fresh corn, sliced from the cob (about 2 cobs will yield this amount)1roasted red bell pepper, diced1/2cup purple onion, diced1hard-boiled egg, crumbledHide Images1In four short glasses or mini trifle dishes, layer 3/4 cup chopped spinach, then 1/4 cup corn.
Pretty ROYGBIV layers blend together in these personal-size mini cakes that you bake right in the jar.MORE+LESS-1box Betty Crocker Super Moist™ white cake mixWater, vegetable oil and egg whites called for on cake mix packageBetty Crocker™ Food Color Gel NeonFood coloring drops (yellow, red, blue)1container Betty Crocker™ Whipped fluffy white ready-to-spread frosting3wide-mouth glass canning jars (1 pint each)Hide Images1Preheat oven to 350°F.
Just like the Girl Scout version, except made from scratch!MORE+LESS-Updated November 15, 20181/4teaspoon baking powder1cup unsalted butter, soft2tablespoons heavy cream1/2teaspoon vanilla extract3cups shredded coconut, toasted12ounces dark chocolate, meltedHide Images1Preheat oven to 350°F. In a medium bowl, whisk together all-purpose flour, baking powder and salt.
Lemon cake swaddles pockets of lime gelatin in this retro recipe that& 39;s as fresh today as ever!MORE+LESS-1box Betty Crocker™ Super Moist™ lemon cake mix1package (3 oz) lime gelatinHide Images1Spray 9x13 baking pan with baking spray. Preheat oven to 350° F. Prepare cake mix according to package directions.
Salty bacon, buttery leek and fire-roasted tomatoes, topped off with savory cheese...this is one finger-lickin& 39; quiche!MORE+LESS-Make withPillsbury Pie Crust1Pillsbury™ Refrigerated Pie Crust3slices thick cut bacon, diced1large leek, sliced, rinsed and drained1can (14.5 oz) Muir Glen™ Organic Tomatoes Fire Roasted, drained1cup shredded flavorful cheese (Swiss, gouda, cheddar, etc)Hide Images1Preheat the oven to 325°F.
How do you make strawberry shortcake easier AND more fun? Make it on a stick!MORE+LESS-ByDaring GourmetUpdated March 8, 2017Make withPillsbury Grands! BiscuitsIngredients20strawberries, washed and stems removed, sliced into 1/4 inch thick slices1can Pillsbury™ Grands!™ biscuits1egg white mixed with a tablespoon of water1container (8 oz) frozen whipped topping, thawedStepsHide Images1Preheat the oven to 350°F.
You can make these addictive peanut butter and chocolate roll-ups a full day ahead for maximum convenience — but will you be able to resist the sweet and salty deliciousness for 24 whole hours?MORE+LESS-1container (8 oz) whipped cream cheese2tablespoons powdered sugar1cup creamy peanut butter1package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)1cup mini semisweet chocolate chips1/2cup chopped salted roasted peanuts1tablespoon unsweetened baking cocoaHide Images1In small bowl, mix cream cheese and powdered sugar.
A quick noodle stir-fry packed with flavor!MORE+LESS-Updated April 19, 20171lb chicken, sliced thin1/2red pepper, sliced thin2tablespoons neutral oilYakisoba Sauce:1teaspoon red curry pasteHide Images1It’s very important to prep all the ingredients before starting this dish, as it cooks quickly. Cook soba noodles according to instructions, rinse with cold water and toss with sesame oil.
These fruity mini tarts combine mascarpone cheese, vanilla bean seeds, fresh strawberries and roasted pistachio nuts in one simple yet elegant treat.MORE+LESS-Updated September 20, 2016Make withPillsbury Pie Crust1Pillsbury™ refrigerated pie crust, softened as directed on box1container (8 oz) mascarpone cheeseSeeds from 1/2 vanilla bean5tablespoons strawberry jam3/4lb strawberries, hulled and thinly sliced1tablespoon chopped roasted pistachio nutsHide Images1Heat oven to 450°F.
Dress up your soup with these simple cornbread dumplings!MORE+LESS-Updated September 11, 2017Make withProgresso BrothFor the soup4cups Progresso™ chicken broth12oz. bag frozen peas and carrots3cups cooked chicken, choppedFor the dumplings1 1/3cups Original Bisquick™ mixHide Images1Melt the butter in a large stock pan or Dutch oven over medium heat.