Monthly Archives: October 2011

Ina Garten’s Rosemary Roasted Cashews

Note from Ina Garten: This recipe is almost directly from the Bar Nuts at Union Square Cafe in New York City.  Ingredients:   1 1/4 pounds cashew nuts 2 tablespoons coarsely chopped fresh rosemary leaves 1/2 teaspoon cayenne 2 teaspoons … Continue reading

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Corn Chowder with Chipotle Peppers

  Ingredients: 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller) 2 Tablespoons Butter 1-1/2 whole Yellow Onion, Diced 5 ears Corn, Shucked (about 4 Cups) 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced 1 whole 4-ounce Can Diced Green Chilies 32 ounces, fluid Low Sodium … Continue reading

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Frank’s Redhot Buffalo Chicken Dip

INGREDIENTS: 8 oz. pkg. cream cheese, softened 1/2 cup blue cheese or ranch salad dressing 1/2 cup FRANK’S® REDHOT® Original Cayenne Pepper Sauce or FRANK’S® REDHOT® Buffalo Wing Sauce 1/2 cup crumbled blue cheese or shredded mozzarella cheese 2 cans (12.5 oz. each) SWANSON® White … Continue reading

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Spiced Pumpkin Muffins

Ingredients: MUFFINS: 1 cup All-purpose Flour 1/2 cup Sugar 2 teaspoons Baking Powder 1-1/2 teaspoon Cinnamon 1/4 teaspoon Ground Ginger 1/2 teaspoon Nutmeg 1/2 teaspoon Salt 4 Tablespoons Butter, cut into pieces 1 cup (heaping) Pumpkin Puree 1/2 cup Evaporated … Continue reading

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