CAESAR VEGETABLE SALAD
Caesar dressing provides a tasty addition to this grilled vegetable salad that's ready in 25 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat.
- In small bowl, mix dressing and parsley; set aside. Brush mushrooms, summer squash and bell peppers with oil.
- Place mushrooms, summer squash and bell peppers in grill basket (grill "wok") or directly on grill rack. Cover and grill over MEDIUM heat 5 to 7 minutes, shaking basket or stirring or turning vegetables occasionally, until vegetables are crisp-tender.
- To serve, arrange mushrooms around edge of serving platter and remaining grilled vegetables in center; sprinkle with tomatoes. Drizzle dressing over vegetables. Sprinkle with cheese. Serve at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 280 mg, Sugar 10 g, TransFat 0 g
SUNDAY CAESAR SALAD
Skip the takeout tonight and create this lighter version of the classic salad.
Provided by Megan DeKok
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 21
Steps:
- Place chicken large resealable food-storage plastic bag. Top with Marinade ingredients. Refrigerate 30 minutes.
- Heat oven to 300°F. Line cookie sheet with foil. Cut baguette into 1-inch cubes. In large bowl, toss with remaining Croutons ingredients. Transfer bread cubes to cookie sheet. Bake 25 to 35 minutes or until crisp. Remove from oven; set aside to cool.
- Heat grill pan over medium-high heat until hot. Cook chicken 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). (Cook time depends on how thick the pieces are.) Transfer chicken to cutting board; let stand while making Dressing.
- Meanwhile, place dressing ingredients in small jar with lid. Cover; shake until combined. Set aside at room temperature.
- In large salad bowl, place lettuce, avocados, tomatoes and capers. Cut chicken into strips; add to salad. Add most of the croutons. Using vegetable peeler, shave Parmesan cheese into slivers over salad. Add dressing; toss with hands or tongs until everything is equally coated. Serve with additional Parmesan cheese and croutons to taste.
Nutrition Facts : ServingSize 1 Serving
EASY CAESAR SALAD
You'll have this restaurant favorite on your table in no time!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
- Sprinkle with croutons, cheese and pepper; toss.
Nutrition Facts : Calories 130, Carbohydrate 7 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg
SEAFOOD CAESAR SALAD
Get a great dinner salad with just four fresh ingredients and 10 minutes of prep! That's fast and fabulous.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Among 4 plates, divide lettuce from salad kit.
- Mix crabmeat, onions, avocado and salad dressing from salad kit. Spoon over lettuce. Sprinkle with Parmesan cheese and croutons from salad kit.
Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 20 mg, Fat 3, Fiber 4 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 1 g, TransFat 0 g
BETTY CROCKER GREAT CAESAR SALAD
Make and share this Betty Crocker Great Caesar Salad recipe from Food.com.
Provided by ElizabethKnicely
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Garlic Croutons. Heat oven to 400°F Trim crusts from bread. Spread both sides of bread slices generously with margarine or butter; sprinkle with garlic powder. Cut into 1/2-inch cubes. Bake in ungreased rectangular baking pan, 13x9x2 inches, stirring ocassionally, until golden brown and crisp, 10 to 15 minutes. MICROWAVE DIRECTIONS: Prepare croutons as directed above. Place in a square microwavable dish, 8x8x2 inches. Microwave uncovered on high (100%), stirring every minute, until golden brown and crisp, 4 to 7 minutes. Let cool.
- Prepare Coddled Egg: To coddle egg, place cold egg in warm water. Heat enough water to boiling to cover egg completely. Immerse egg in boiling water with spoon; remove from heat, remove from heat. Cover and let stand 30 seconds. Cool egg immediately in cold water to prevent further cooking.
- Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl if desired. Mix anchovies, oil, Worcestershire sauce, salt, mustard and pepper in bowl; toss with romaine until leaves glisten. Break egg onto salad. Squeeze lemon over salad; toss. Sprinkle croutons and cheese over salad; toss.
Nutrition Facts : Calories 219.8, Fat 15.8, SaturatedFat 3.2, Cholesterol 40.2, Sodium 602.4, Carbohydrate 13.5, Fiber 2.9, Sugar 2.4, Protein 7.5
EASY CHILI
This easy chili recipe has everything you love about the dish. It's richly seasoned, hearty and free of any hard-to-find ingredients or unnecessary steps. After a quick bit of chopping and sautéing, stir in stewed tomatoes, beans and seasonings, and you'll be well on your way to serving up this favorite winter pick-me-up dinner. If you're serving this at a get-together or on game day, impress your crowd by setting up a toppings grazing board! Fill bowls with different types of cheese, sour cream, chopped cilantro, guacamole, fresh salsa and corn chips-the topping possibilities are endless.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add beef, onions, green peppers and garlic; cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain.
- Add tomatoes, beans, tomato sauce, onion soup mix, water, chili powder, paprika and pepper sauce. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally. Top each serving with 1 tablespoon cheese.
Nutrition Facts : Calories 280, Carbohydrate 26 g, Fiber 8 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 480 mg
CREAM CHEESE SUGAR COOKIES
These pillowy soft cookies with dreamy buttercream frosting will make you question why you've ever made any other type of sugar cookie. Adding cream cheese to the cookie dough creates an ultra-tender cookie that pairs perfectly with homemade vanilla buttercream frosting-totally essential to this recipe. Color your frosting based on the season and sprinkle on fun and festive decors for a sweet finish. Bake up a batch for your next cookie swap and watch them disappear!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 60
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat granulated sugar, cream cheese and 1/2 cup softened butter with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 15 minutes.
- Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk and 1/2 teaspoon vanilla with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 10 g, TransFat 0 g
CRISPY CHICKEN CAESAR SALAD
30-minute homemade Caesar Salad? Use Bisquick® mix to create a crispy coating for the chicken and a salad kit for easy greens.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow dish, stir Bisquick mix and pepper. In another shallow dish, beat egg. Dip chicken in egg, then coat with Bisquick mixture.
- In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 12 to 14 minutes, turning once, until juice of chicken is clear when thickest part is cut (170°F).
- In large serving bowl, toss salad ingredients; divide evenly onto individual plates. Cut chicken crosswise into 1/2-inch slices; place on top of salads. Top with tomato.
Nutrition Facts : Calories 520, Carbohydrate 20 g, Cholesterol 150 mg, Fat 6, Fiber 2 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 3 g, TransFat 1/2 g
BETTY CROCKER FOUR-BEAN SALAD
Make and share this Betty Crocker Four-Bean Salad recipe from Food.com.
Provided by ElizabethKnicely
Categories Salad Dressings
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Prepare Spice Herb dressing by shaking all ingredients in tightly covered jar. Place remaining ingredients, except lettuce, in large bowl and toss with dressing. Cover and refrigerate at least 4 hours. Drain salad, reserving dressing. Serve in lettuce-lined bowl.
- TIP: Reserved dressing can be refrigerated and used again within 1 week.
THE GREAT CAESAR SALAD
This is a great salad and one of our favorites. For an added touch, use wooden salad bowls and take one clove of garlic (smashed) and rub it on the inside of the bowl before adding the salad. For a nice twist, try using Recipe #369834 by Chef #37449
Provided by 2Bleu
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor combine the egg yolk, garlic, mustard, lemon juice, vinegar, and Worcestershire. Pulse the mixture together until garlic is finely chopped.
- Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise like emulsion.
- Add the anchovy, pulse for 30 seconds, and season with salt and pepper to taste. (Can be stored covered in the refrigerator for up to 4 days).
- Place lettuce into 6 individual salad bowls (if wooden, smear with additional clove of garlic).
- Pour desired amount of dressing over top of each salad.
- Sprinkle with croutons, Parmesan cheese, and optional bacon bits.
Nutrition Facts : Calories 219.4, Fat 20.5, SaturatedFat 3.6, Cholesterol 38.6, Sodium 133.3, Carbohydrate 6.8, Fiber 2.4, Sugar 1.6, Protein 3.8
BETTY CROCKER ZUCCHINI SALAD
Make and share this Betty Crocker Zucchini Salad recipe from Food.com.
Provided by ElizabethKnicely
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Toss letuce and romaine with oil until leaves glisten. Add zucchini, onions, radishes, and cheese. Mix vinegar, salt, monosodium glutamate, garlic and pepper; toss with salad.
Nutrition Facts : Calories 96.3, Fat 7.3, SaturatedFat 1, Sodium 248.3, Carbohydrate 7, Fiber 3.2, Sugar 2.9, Protein 2.7
CLASSIC TASTY CAESAR SALAD
Nothing out of the ordinary here but well worth the fuss of making and eating :)from Betty Crocker's Salads, 1977.
Provided by alleycatb
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rub the inside of a salad bowl with garlic clove and discard clove.
- Stir anchovy pieces, olive oil, Worcestershire sauce, and spices to make a dressing.
- Coat lettuce with dressing.
- Break cottled egg (directions below) over salad squeeze lemon and add croutons, (directions below) and cheese.
- Toss and serve.
- To make croutons: Butter both sides of bread and sprinkle with garlic powder.
- Cut into cubes and toast either in a dry skillet or in a 400F oven until golden and dry. about 10-15 minutes.
- To make coddled egg: Place cold egg in warm water.
- Cover with boiling water for 30 seconds
- Immerse in ice water to stop cooking process.
Nutrition Facts : Calories 221.4, Fat 15.9, SaturatedFat 3.2, Cholesterol 44.7, Sodium 618, Carbohydrate 14.6, Fiber 3.5, Sugar 2.2, Protein 7.6
EASY CAESAR SALAD FOR A CROWD
Everyone loves Caesar salad! Here's one big enough to serve the whole gang!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
- Sprinkle with croutons, cheese and pepper; toss.
Nutrition Facts : Calories 130, Carbohydrate 7 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg
SLOW-COOKER LASAGNA
Hundreds of home cooks agree that this slow cooker Italian sausage lasagna is the best and easiest way to make lasagna you'll ever try. Just pack the slow-cooker with four layers of sauce, noodles and cheese, then come home to crockpot lasagna four to six hours later.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h35m
Yield 8
Number Of Ingredients 9
Steps:
- Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
- Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
- Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
- Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
- Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Nutrition Facts : Calories 670, Carbohydrate 65 g, Cholesterol 75 mg, Fiber 5 g, Protein 34 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 14 g, TransFat 0 g
SNICKERDOODLE TOFFEE BARS
This holiday season, why not gather up your best pals, your family or that special someone and host a baking night? Our Snickerdoodle Toffee Bars are everybody's favorite cookies served up in bar form-with a few delicious additions! Pop on your holiday playlist, grab your ingredients and get ready to make these delightful snickerdoodle bars. The best part? Our cake mix snickerdoodle bars recipe requires only 15 minutes of prep, so you can spend more time catching up with loved ones and snacking on toffee bits, and less time mixing and measuring.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- Open cookie mix; remove cinnamon-sugar packet, and reserve 2 teaspoons for topping.
- In large bowl, beat cookie mix, cake mix, melted butter, eggs and remaining cinnamon-sugar mixture with electric mixer on low speed 30 seconds. Beat on medium speed about 1 minute or until blended. Stir in 1/4 cup of the toffee bits. Spread evenly in pan.
- Bake 32 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
- Spread frosting on top of bar. Sprinkle reserved 2 teaspoons cinnamon-sugar mixture and remaining toffee bits over top. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.
Nutrition Facts : Calories 350, Carbohydrate 52 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 320 mg, Sugar 35 g, TransFat 0 g
ITALIAN PASTA SALAD
Vegetables provide a simple addition to a no-fuss pasta salad. Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 24
Number Of Ingredients 18
Steps:
- In small jar with tight-fitting lid, shake dressing ingredients.
- Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
- In large bowl, stir together remaining salad ingredients with pasta. Pour dressing over top; toss gently to coat. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 1 g, TransFat 0 g
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