* 2 cups white sugar
* 1 1/4 cups vegetable oil
* 1 teaspoon vanilla extract
* 2 cups canned pumpkin
* 4 eggs
* 2 cups all-purpose flour
* 3 teaspoons baking powder
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Source:allrecipes.com

* 2 tablespoons olive oil
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon hot paprika
* 1 teaspoon ground turmeric
* 1/2 teaspoon dried oregano
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon chili powder
* 2 egg whites, slightly beaten
* 2 pounds potatoes, cut into wedges

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Prepare a large baking pan with cooking spray.
2. Whisk together the olive oil, cumin, coriander, paprika, turmeric, oregano, pepper, and chili powder in a large bowl. Place the egg whites in a separate large bowl.
3. Toss the potato wedges first with the egg whites and then with the olive oil mixture. Arrange the seasoned wedges in a single layer on the prepared baking pan.
4. Bake in the preheated oven, turning occasionally, until crispy, about 40 minutes.

Source:allrecipes.com

* 1/2 cup low-fat ricotta cheese
* 2 teaspoons granulated sugar
* 4 large eggs, beaten
* 1/2 cup milk
* 1/2 teaspoon vanilla extract, divided
* 8 slices Roman Meal Bread
* 2 cups fresh sliced strawberries, divided
* non-stick cooking spray
* powdered sugar
* maple syrup

Directions

1. Combine ricotta cheese and sugar in small bowl; mix well. Combine eggs, milk and vanilla extract in shallow bowl; mix well.
2. Spread ricotta-sugar mixture evenly over 4 bread slices. Top each slice with 1/4 cup strawberries and remaining bread to form sandwiches.
3. Spray large skillet with nonstick cooking spray; heat over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for 2 to 3 minutes or until golden brown.
4. Sprinkle with powdered sugar; top with remaining strawberries. Serve with maple syrup, if desired.

Source:recipesavvy.com

Ingredients

* 3 cloves garlic, minced
* 1/3 cup olive oil
* 1/4 cup tomato sauce
* 2 tablespoons red wine vinegar
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 2 pounds fresh shrimp, peeled and deveined
* skewers

Directions

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Source:allrecipes.com

Ingredients

* 1 egg
* 1/2 cup all-purpose flour
* 2/3 cup beer
* 1 1/2 teaspoons baking powder
* 1/4 cup all-purpose flour
* 2 cups flaked coconut
* 24 shrimp
* 3 cups oil for frying

Directions

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Footnotes

*

*
Editor’s Note
*
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Source:allrecipes.com

Ingredients

* 1 cup olive oil
* 1/4 cup chopped fresh parsley
* 1 lemon, juiced
* 2 tablespoons hot pepper sauce
* 3 cloves garlic, minced
* 1 tablespoon tomato paste
* 2 teaspoons dried oregano
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 2 pounds large shrimp, peeled and deveined with tails attached
* skewers

Directions

1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Footnotes

*

FOOTNOTE

*
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Source:allrecipes.com

* 3/4 cup butter
* 2 onions, chopped
* 2 cloves garlic, minced
* 1 bunch fresh parsley, chopped
* 2 (14.5 ounce) cans stewed tomatoes
* 2 (14.5 ounce) cans chicken broth
* 2 bay leaves
* 1 tablespoon dried basil
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1 cup water
* 1 1/2 cups white wine
* 1 1/2 pounds large shrimp – peeled and deveined
* 1 1/2 pounds bay scallops
* 18 small clams
* 18 mussels, cleaned and debearded
* 1 1/2 cups crabmeat
* 1 1/2 pounds cod fillets, cubed

Directions

1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Source:allrecipes.com

* 1 red bell pepper, seeded and quartered
* 1 teaspoon olive oil
* 1 large stalk celery, diced
* 1 clove garlic, diced
* 1/2 small sweet onion, chopped
* 1 (6 ounce) can white crabmeat, drained, flaked
* 1/2 teaspoon dried rosemary
* 1/8 teaspoon lemon-pepper seasoning
* 1 cup chicken stock
* 1/2 cup dry potato flakes
* 1/4 cup fat-free milk
* 2 tablespoons sour cream
* 2 tablespoons grated Asiago cheese, for garnish (optional)

Directions

1. Preheat the oven’s broiler, and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the peppers, cut sides down, onto the prepared baking sheet.
2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and dice. Set aside.
3. Heat the olive oil in a large saucepan over medium heat. Stir in the celery, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the roasted red bell pepper and crabmeat, and season with rosemary and lemon pepper. Pour in the chicken stock, and simmer for 10 minutes. Slowly stir in the dry potato flakes, and cook until thickened.
4. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
5. Return the pureed soup to the saucepan. Stir in the milk and sour cream, and cook over medium-low heat until heated through, about 5 minutes. Top with Asiago cheese before serving.

Source:allrecipes.com

Ingredients

* 10 medium red potatoes, cut into 1-inch pieces
* 1 (10.75 ounce) can Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
* 2 tablespoons prepared mustard
* 2 tablespoons lemon juice
* 1 tablespoon cider vinegar
* 1/4 teaspoon prepared horseradish
* 4 stalks celery, chopped
* 1 small onion, chopped
* Ground black pepper

Directions

1. Place the potatoes into a 6-quart saucepot and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander.
2. Stir the soup, mustard, lemon juice, vinegar and horseradish in a large bowl. Add the potatoes, celery and onion and toss to coat. Season with the black pepper. Cover and refrigerate for 2 hours.

Source:allrecipes.com

Ingredients

* 4 slices Roman Meal Bread
* 3 tablespoons olive oil, divided
* 2 tablespoons Parmesan cheese, shaved or grated
* 3 cups cherry tomatoes, sliced in half
* 2 cups cucumbers, seeded and diced
* 1 cup chickpeas, rinsed and drained
* 1/2 cup red onion, finely sliced
* 1/3 cup red wine vinegar
* 1/4 cup fresh basil leaves

Directions

1. Preheat broiler to 400 F. Foil-line one baking sheet.
2. Brush bread lightly on both sides with 1 tablespoon olive oil; place on baking sheet. Broil about 2 minutes, turning once, until golden. Watch carefully to avoid burning. Remove from oven. Sprinkle cheese on one side of toasted bread; return to oven for about 20 seconds until cheese is melted and bubbly; cool completely. Cut bread into 1-inch pieces.
3. Combine tomatoes, cucumbers, onion, vinegar, basil and remaining 2 tablespoons olive oil in large serving bowl. Sprinkle with salt and pepper to taste. Top with bread pieces just prior to serving.

Source:allrecipes.com

Ingredients

* 6 hard-cooked eggs, sliced
* 1/4 cup mayonnaise
* 2 teaspoons fresh lemon juice
* 1 tablespoon minced onion
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 cup finely chopped celery
* Lettuce leaves

Directions

1. Reserve 4 center egg slices for garnish, if desired. Chop remaining eggs.
2. Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl. Add chopped eggs and celery; mix well. Refrigerate, covered, to blend flavors.
3. Serve on lettuce leaves; garnish with reserved egg slices.

Footnotes

*

*
INSIDER INFORMATION
*
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief ‘breather’ allows the eggs time to take in air, which helps separate the membranes from the shell.
*
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
*
To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
*
Hard-cooked egg storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
*
This recipe is an excellent source of choline, and a good source of protein and folate.

Source:allrecipes.com

Ingredients

* 1 lemon
* 1/2 cup olive oil
* 2 tablespoons Hellmann’s® or Best Foods® Real Mayonnaise
* 1/4 cup loosely packed fresh basil leaves
* 2 teaspoons honey
* 1 pound cremini mushrooms, stems removed and quartered
* 3 tablespoons canola oil
* 2 stalks white celery hearts, sliced 1/8 inch thick
* 2 tablespoons chopped celery leaves OR parsley

Directions

1. From the lemon, grate the peel and squeeze enough juice to measure 1/4 cup; set aside.
2. Process olive oil, Hellmann’s® or Best Foods® Real Mayonnaise, basil, lemon juice, lemon peel and honey in blender or food processor until smooth. Season, if desired, with salt and black pepper. Turn into small bowl; cover and refrigerate at least 30 minutes.
3. Preheat oven to 375 degrees F. Toss mushrooms with canola oil in medium bowl. Season, if desired, with salt and black pepper. Roast mushrooms, stirring occasionally, 25 minutes or until golden.
4. Combine celery, celery leaves and 1/2 of the vinaigrette in large bowl. Season, if desired, with salt and black pepper. To serve, top celery mixture with mushrooms, then drizzle with remaining vinaigrette. Serve room temperature.

Source:allrecipes.com

Ingredients

* 3 tablespoons butter
* 3/4 cup chopped onion
* 1/2 cup chopped celery
* 1 teaspoon garlic powder
* 2 cups diced potatoes
* 2 carrots, diced
* 2 cups chicken broth
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried dill weed
* 2 (16 ounce) cans salmon
* 1 (12 fluid ounce) can evaporated milk
* 1 (15 ounce) can creamed corn
* 1/2 pound Cheddar cheese, shredded

Directions

1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Source:allrecipes.com

Ingredients

* 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 3 tablespoons butter
* 2 cubes chicken bouillon
* 1 cup hot water
* 3/4 teaspoon ground cumin
* 2 cups half-and-half cream
* 2 cups shredded Monterey Jack cheese
* 1 (14.75 ounce) can cream-style corn
* 1 (4 ounce) can diced green chiles
* 1 dash hot pepper sauce
* 1 tomato, chopped
* fresh cilantro sprigs, for garnish (optional)

Directions

1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Source:allrecipes.com

Ingredients

* 2 tablespoons margarine
* 1 cup chopped celery
* 1 cup chopped onion
* 2 (14.5 ounce) cans chicken broth
* 3 cups peeled and cubed potatoes
* 1 (15 ounce) can whole kernel corn
* 1 (4 ounce) can diced green chiles
* 1 (2.5 ounce) package country style gravy mix
* 2 cups milk
* 1 cup shredded Mexican-style processed cheese food

Directions

1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Source:allrecipes.com