recipes

In 12-inch nonstick skillet, heat oil over medium-high heat.

Add shrimp; cook 2 to 4 minutes, stirring occasionally, until pink.

Remove shrimp from skillet; keep warm.

In same skillet, heat water to boiling.

Break up noodles from soup mix into water; stir until slightly softened.

Stir in vegetables.

Heat to boiling.

Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.

Stir in seasoning packet from soup mix and stir-fry sauce.

Cook 3 to 5 minutes, stirring frequently, until hot.

Stir in shrimp.

In Dutch oven or large saucepan, heat 1 tablespoon oil over medium heat.

Add chorizo and cook, turning occasionally, 6 to 10 minutes or until no longer pink.

Drain.

Transfer chorizo to plate; set aside.

In same Dutch oven, add chicken and cook on all sides 6 to 10 minutes or until browned on outside and throughly cooked.

Transfer to plate with chorizo.

Add remaining 1 tablespoon oil to same Dutch oven.

Add onion and salt.

Cook 4 to 5 minutes or until onion is tender.

Stir in seasoning mix and chiles; cook 1 minute longer.

Crush tomatoes, and add with liquid.

Heat to simmering.

Add sausage, chicken and beans.

Return to simmering, and cook 5 minutes to allow flavors to combine.

Stir in cheese; top with chips and cilantro.

Serve with lime wedges over rice.

In medium bowl, beat eggs, half-and-half, chives, dill and pepper.

Gently fold in salmon.

In 9- or 10-inch nonstick skillet with sloping sides, heat oil over low heat.

Pour egg mixture into skillet.

Using 2 teaspoons, drop cream cheese in pieces over egg mixture.

Cover; cook 12 to 15 minutes or until lightly browned and bottom is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.

Cut into wedges.

Garnish with lemon wedges.

In medium bowl, beat all ingredients except prosciutto, butter and onion thoroughly with fork or whisk until well mixed.

Stir in prosciutto.

In 10-inch nonstick skillet, melt butter over medium-high heat.

Add onion; cook 4 to 5 minutes, stirring frequently, until crisp-tender.

Reduce heat to medium-low.

Pour egg mixture into skillet.

Cover; cook 9 to 11 minutes or until eggs are set around edge and lightly browned on bottom.

Cut into wedges to serve

In 8-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.

Remove sausage from skillet; keep warm.

In same skillet, heat ⅛ inch oil over medium heat just until hot.

Cook 1 tortilla at a time in oil about 1 minute, turning once, until crisp; drain.

ln 1-quart saucepan, heat salsa, stirring occasionally, until hot.

Spread 1 tablespoon salsa over each tortilla to soften.

Place 1 fried egg on each tortilla.

Top with salsa, sausage, additional salsa and cheese.

In 12-inch skillet, heat oil over medium-high heat.

Add rice mix and stir-fry vegetables; cook 2 to Minutes, stirring constantly, until rice mix begins to brown.

Stir in broth, water, bay leaf and seasoning packet from rice mix.

Heat to boiling.

Reduce heat to low; cover and simmer 5 minutes.

Stir in sausage and peas.

Add chicken.

Heat to boiling over medium-high heat.

Reduce heat to low; cover and simmer 10 minutes.

Stir in shrimp.

Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated.

Remove bay leaf before serving.

In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir water, carrots, butter, pepper, rice mixture and contents of seasoning packet into beef.

Heat to boiling.

Reduce heat; cover and cook about 15 minutes or until rice and carrots are almost tender, stirring occasionally.

Stir in broccoli.

Cover; cook 5 minutes or until crisp-tender.

Stir in tomatoes.

Cook uncovered about 1 minute or just until heated.

Sprinkle beef pieces with ¼ teaspoon of the seasoned salt and ¼ teaspoon of the garlic-pepper blend.

In 12-inch nonstick skillet, cook beef over medium-high heat 3 to 4 minutes, turning once or twice, until browned and desired doneness.

Remove from skillet; cover to keep warm.

In same skillet, melt butter over medium heat.

Add stir-fry vegetables; cook 2 minutes, stirring frequently.

Add potatoes; sprinkle with remaining ½ teaspoon seasoned salt and ¼ teaspoon garlic-pepper blend.

Cook uncovered 8 to 10 minutes, stirring frequently, until tender.

Place beef in skillet with potatoes, pushing potatoes around beef.

Cook 1 to 2 minutes, turning beef once, until hot.

Sprinkle with cheese.

Cover; heat until cheese is melted.

In 12-inch nonstick skillet, heat oil over medium-high heat.

Add sausage and onion; cook 2 minutes, stirring occasionally.

Stir in broth and water.

Heat to boiling.

Stir in orzo; boil 2 minutes.

Add asparagus and pimientos.

Reduce heat to medium; cover and return to boiling.

Cook 8 to 10 minutes or until orzo is tender.

Cook rice as directed on package, using water and ¼ teaspoon salt.

Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat.

Add turkey; cook 5 to 8 minutes, stirring frequently, until browned.

Stir in bell pepper and broccoli.

Cook 2 minutes.

ln small bowl, mix remaining ingredients.

Stir into turkey and vegetables.

Heat to boiling.

Reduce heat; cover and cook 2 to Minutes or until vegetables are crisp-tender and turkey is no longer pink in center.

Serve over rice.