Tailgating Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/events-gatherings/tailgating/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 21 Mar 2025 14:25:34 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Tailgating Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/events-gatherings/tailgating/ 32 32 Brazilian Chicken Stroganoff https://www.tasteofhome.com/recipes/brazilian-chicken-stroganoff/ Fri, 21 Mar 2025 05:54:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2125963

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound sliced fresh crimini mushrooms
  • 1/2 teaspoon salt
  • 1 medium onion, quartered
  • 4 garlic cloves
  • 6 fresh oregano leaves
  • 3 tablespoons tomato paste
  • 2 teaspoons Goya Sazon with coriander and annatto
  • 1-1/2 cups heavy whipping cream
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 bay leaves
  • 1 pound boneless skinless chicken breasts, cubed
  • Hot cooked rice, for serving
  • Potato sticks or crushed potato chips, optional
Text Ingredients

Directions

  1. Heat 1 tablespoon oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms and salt; cook, stirring occasionally, until mushroom slices have released their liquid and are a rich brown color, 7-8 minutes.
  2. Meanwhile, in a food processor, combine onion, garlic, oregano and remaining 1 tablespoon olive oil; process until finely chopped. Add mixture to the pan; cook, stirring constantly, until the onion mixture is lightly browned, 2-3 minutes. Add tomato paste; stir until it darkens in color, another 2-3 minutes. Stir in Sazon seasoning, heavy cream, vinegar, mustard, chicken and bay leaves; stir to coat. Simmer 10-15 minutes or until chicken is fully cooked, stirring occasionally. Turn off the heat; let mixture sit in the hot pan for an additional 5 minutes. Remove bay leaves; discard.
  3. Serve over hot rice; top with potato sticks or crushed potato chips, if desired.

Nutrition Facts

1 serving: 545 calories, 42g fat (22g saturated fat), 164mg cholesterol, 819mg sodium, 13g carbohydrate (7g sugars, 2g fiber), 30g protein.

]]> Philly Cheesesteak Dip https://www.tasteofhome.com/recipes/philly-cheesesteak-dip/ Wed, 05 Feb 2025 18:59:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111677

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley flakes, optional
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 12 slices provolone cheese, divided
  • 1 tablespoon olive oil
  • 1 pound shaved beef ribeye steaks
  • 1 medium onion, finely chopped
  • 1 medium green pepper, finely chopped
  • For serving: sliced baguette, crostini, tortilla chips, corn chips, crackers and/or crudites
Text Ingredients

Directions

  1. Preheat oven to 375°. Grease a 9-inch pie plate; set aside.
  2. In a large bowl, combine cream cheese, sour cream, and mayonnaise. Stir in Worcestershire, garlic powder, parsley flakes, if desired, 1/2 teaspoon salt and pepper. Chop 7 slices of provolone cheese into bite-sized pieces. Stir into cream cheese mixture; set aside.
  3. Heat olive oil in a large skillet set over medium-high heat. Add shaved steak; cook 2-3 minutes. Add onion, green pepper and remaining 1/2 teaspoon salt. Cook, stirring frequently, another 3-4 minutes or until steak is browned and vegetables are tender. Drain grease from skillet, if necessary.
  4. Stir steak and vegetable mixture into the cream cheese mixture until combined. Transfer to prepared pie plate; use a spatula to smooth into an even layer. Top with the remaining 5 slices provolone cheese.
  5. Bake 25-30 minutes or until cheese is bubbly and edges start to brown. Set oven to broil; cook another 1-2 minutes or until center is browned. Remove from oven; let cool 10 minutes.
  6. Serve with various dippers, such as sliced baguette, crostini, tortilla chips, corn chips, crackers and/or crudites.

Nutrition Facts

1 serving: 422 calories, 36g fat (17g saturated fat), 94mg cholesterol, 643mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 20g protein.

]]> Lip-Smacking Peach & Whiskey Wings https://www.tasteofhome.com/recipes/lip-smacking-peach-whiskey-wings/ Fri, 17 Jan 2025 20:38:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098264

Ingredients

  • 3 pounds chicken wings (about 1 dozen)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (29 ounces) sliced peaches in extra-light syrup, undrained
  • 1/2 cup whiskey
  • 1/4 cup honey
  • 1 tablespoon lime juice
  • 1 tablespoon Louisiana-style hot sauce
  • 3 garlic cloves, minced
  • 4 teaspoons cornstarch
  • 2 tablespoons cold water
  • Minced chives, optional
Text Ingredients

Directions

  1. Pat chicken wings dry. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Season wings with salt and pepper. Place in a 3- or 4-qt. slow cooker.
  2. Pulse peaches with syrup in a food processor until pureed. Add the next 5 ingredients; pulse to combine. Pour over wings; toss to coat. Cook, covered, on low until chicken is tender, 4-6 hours.
    Combine cornstarch and water until smooth; stir into slow cooker. Cook, covered, on high until sauce is thickened, about 15 minutes.
    Preheat broiler. Remove wings to a 15x10x1-in. pan; arrange in a single layer. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. Serve with remaining sauce, and chives if desired.
Test Kitchen Tips
  • If you like your wings not so saucy, place them in a single layer on a foil-lined sheet pan and broil 2 minutes on each side.
  • If using fresh peaches in place of canned, add a few tablespoons of brown sugar.

    • Nutrition Facts

    1 piece: 93 calories, 4g fat (1g saturated fat), 18mg cholesterol, 140mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 6g protein.

    ]]>         Chipotle Chicken https://www.tasteofhome.com/recipes/chipotle-chicken/ Fri, 17 Jan 2025 20:38:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098244

    Ingredients

    • 1/4 cup water
    • 3 tablespoons brown sugar
    • 3 tablespoons white vinegar
    • 3 tablespoons canola oil
    • 1 tablespoon chopped chipotle pepper in adobo sauce
    • 5 garlic cloves, halved
    • 1 tablespoon ground chipotle pepper or ground ancho chile pepper
    • 2-1/2 teaspoons ground cumin
    • 2-1/2 teaspoons dried oregano
    • 1-1/2 teaspoons kosher salt
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon pepper
    • 3 pounds boneless skinless chicken thighs
    Text Ingredients

    Directions

    1. Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight.
    2. Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.

    Nutrition Facts

    4 ounces cooked chicken: 284 calories, 15g fat (4g saturated fat), 113mg cholesterol, 297mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat.

    ]]>         Cubano Macaroni Salad https://www.tasteofhome.com/recipes/cubano-macaroni-salad/ Fri, 17 Jan 2025 20:37:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098316

    Ingredients

    • 2 cups uncooked elbow macaroni
    • 1 cup mayonnaise
    • 2 teaspoons sugar
    • 3/4 teaspoon ground mustard
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 cup shredded Swiss cheese
    • 1 cup cubed cooked pork
    • 1 cup cubed fully cooked ham
    • 1/2 cup chopped sweet pickles
    • 1/2 cup chopped onion
    Text Ingredients

    Directions

    1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
    2. For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine cheese, pork, ham, pickles, onion and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

    Nutrition Facts

    3/4 cup: 300 calories, 22g fat (5g saturated fat), 33mg cholesterol, 402mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 12g protein.

    ]]>         Barbecue Macaroni Salad https://www.tasteofhome.com/recipes/barbecue-macaroni-salad/ Fri, 17 Jan 2025 20:37:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098314

    Ingredients

    • 2 cups uncooked elbow macaroni
    • 1 cup mayonnaise
    • 1 to 3 tablespoons barbecue sauce
    • 1 tablespoon ranch salad dressing mix
    • 2 teaspoons sugar
    • 3/4 teaspoon ground mustard
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 hard-boiled large eggs, chopped
    • 2 tablespoons sweet pickle relish
    Text Ingredients

    Directions

    1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
    2. For dressing, in a small bowl, combine mayonnaise, barbecue sauce, ranch dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine eggs, relish and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Drizzle with additional barbecue sauce if desired.

    Barbecue Macaroni Salad Tips

    Can you use other pasta shapes in Barbecue Macaroni Salad?

    You can make this dish with any short pasta you have on hand. Feel free to experiment with pasta shapes or just use this as an excuse to clean out your pantry!

    Do you have to wait for the macaroni to cool before assembling Barbecue Macaroni Salad?

    Yes. Rinsing the pasta under cold water will help speed up the cooling process and prevent the pasta from overcooking and turning mushy. Check out our guide on how to cook pasta perfectly for any type of recipe!

    What else can you add to Barbecue Macaroni Salad?

    If you're looking to add some pops of color, then red peppers, black beans and fresh corn can brighten up this dish and add a little crunch. Additionally, pulled pork, smothered in barbecue sauce, is a great option if you're wanting to add some protein to this dish.

    —Ellie Crowley, Taste Recipes Culinary Assistant

    Nutrition Facts

    3/4 cup: 449 calories, 35g fat (6g saturated fat), 78mg cholesterol, 452mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 7g protein.

    ]]>         Chicken Caesar Macaroni Salad https://www.tasteofhome.com/recipes/chicken-caesar-macaroni-salad/ Fri, 17 Jan 2025 20:37:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098312

    Ingredients

    • 2 cups uncooked elbow macaroni
    • 1 cup mayonnaise
    • 2 tablespoons Italian salad dressing mix
    • 2 teaspoons sugar
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 cup chopped rotisserie chicken
    • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons capers, drained
    • Caesar salad croutons, optional
    Text Ingredients

    Directions

    1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
    2. For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, salt and pepper. In a large bowl, combine chicken, artichokes, Parmesan, capers and macaroni. Add dressing and toss gently to coat.
    3. Refrigerate until serving. Top with croutons and additional capers if desired.

    Nutrition Facts

    3/4 cup: 318 calories, 22g fat (4g saturated fat), 20mg cholesterol, 692mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 10g protein.

    ]]>         Scandinavian-Inspired Macaroni Salad https://www.tasteofhome.com/recipes/scandinavian-inspired-macaroni-salad/ Fri, 17 Jan 2025 20:36:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098310

    Ingredients

    • 2 cups uncooked elbow macaroni
    • 1 cup mayonnaise
    • 2 teaspoons sugar
    • 2 teaspoons snipped fresh dill
    • 3/4 teaspoon ground mustard
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 cup peeled and deveined cooked shrimp (100-150 per pound)
    • 4 hard-boiled large eggs, sliced
    • 1 small cucumber, chopped
    • 1 small red onion, thinly sliced
    Text Ingredients

    Directions

    1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
    2. For dressing, in a small bowl, combine mayonnaise, sugar, dill, mustard, salt and pepper. In a large bowl, combine shrimp, eggs, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with red onions and additional dill if desired.

    Nutrition Facts

    3/4 cup: 287 calories, 21g fat (3g saturated fat), 125mg cholesterol, 401mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 10g protein.

    ]]>         Baked Cannellini Beans https://www.tasteofhome.com/recipes/baked-cannellini-beans/ Fri, 17 Jan 2025 20:36:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098516

    Ingredients

    • 3 bacon strips, chopped
    • 1 medium onion, chopped
    • 3 garlic cloves, minced
    • 2 cans (15 ounces each) cannellini beans, rinsed and drained
    • 2/3 cup beer or chicken broth
    • 1/4 cup packed brown sugar
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons tomato paste
    • 1 tablespoon Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon salt
    • 1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
    • 1/8 teaspoon pepper
    Text Ingredients

    Directions

    1. Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer.
    2. Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.

    Nutrition Facts

    2/3 cup: 228 calories, 6g fat (2g saturated fat), 9mg cholesterol, 444mg sodium, 34g carbohydrate (12g sugars, 6g fiber), 8g protein.

    ]]>         Sloppy Joe Meatball Subs https://www.tasteofhome.com/recipes/sloppy-joe-meatball-subs/ Fri, 17 Jan 2025 20:35:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098482

    Ingredients

    • 2 large eggs, lightly beaten
    • 1/4 cup canola oil, divided
    • 2 medium onions, finely chopped, divided
    • 1/2 cup dry bread crumbs
    • 1 teaspoon dried oregano
    • 2 pounds ground beef
    • 1 medium green pepper, chopped
    • 2 cans (15 ounces each) tomato sauce
    • 1/4 cup packed brown sugar
    • 2 tablespoons prepared mustard
    • 2-1/2 teaspoons chili powder
    • 3/4 teaspoon salt
    • 3/4 teaspoon garlic powder
    • 1/2 teaspoon pepper
    • Dash Louisiana-style hot sauce
    • ADDITIONAL INGREDIENTS (for each serving):
    • 1 hoagie bun, split and toasted
    • 2 tablespoons shredded cheddar cheese
    Text Ingredients

    Directions

    1. In a large bowl, combine the eggs, 2 tablespoons oil, 1/2 cup onion, bread crumbs and oregano. Crumble beef over mixture and mix lightly but thoroughly. With wet hands, shape into 1-1/2-in. balls.
    2. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° until no longer pink, 20-25 minutes.
    3. Meanwhile, in a Dutch oven, saute green pepper and remaining onion in remaining oil until tender. Stir in the tomato sauce, brown sugar, mustard, chili powder, salt, garlic powder, pepper and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain meatballs on paper towels; add to sauce and stir to coat.
    4. To serve immediately, for each sandwich, place 4 meatballs on a bun and sprinkle with cheese. Cool remaining meatballs; transfer to freezer containers. Cover and freeze for up to 3 months.
    5. To use frozen meatballs: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through. Prepare sandwiches as directed above.

    Nutrition Facts

    1 sandwich: 649 calories, 31g fat (10g saturated fat), 138mg cholesterol, 1369mg sodium, 58g carbohydrate (17g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 1 lean meat.

    ]]>         No-Bake Peanut Butter Energy Bars https://www.tasteofhome.com/recipes/no-bake-peanut-butter-energy-bars/ Fri, 17 Jan 2025 20:35:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098474

    Ingredients

    • 1 cup creamy peanut butter
    • 1 cup honey
    • 4 cups quick-cooking oats
    • 1 cup chopped walnuts
    • 1/2 cup raisins
    • 1/4 teaspoon salt
    Text Ingredients

    Directions

    1. In a large microwave-safe bowl, combine peanut butter and honey. Heat, uncovered, until warmed, 20-30 seconds. Stir until smooth; add remaining ingredients and stir until combined. Transfer to a lightly greased 13x9-inch pan; gently press mixture into pan. Cover and refrigerate until set, 1 hour or overnight. Cut into bars.

    Nutrition Facts

    1 bar: 197 calories, 10g fat (2g saturated fat), 0 cholesterol, 71mg sodium, 26g carbohydrate (15g sugars, 2g fiber), 5g protein.

    ]]>         Jicama and Black Bean Salad https://www.tasteofhome.com/recipes/jicama-and-black-bean-salad/ Fri, 17 Jan 2025 20:34:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098430

    Ingredients

    • 3 cans (15 ounces each) black beans, rinsed and drained
    • 1 cup frozen corn, thawed
    • 1 cup chopped peeled jicama
    • 1/2 cup chopped green pepper
    • 1/2 cup chopped tomato
    • 3 tablespoons minced fresh cilantro
    • DRESSING:
    • 1/3 cup olive oil
    • 1/4 cup lime juice
    • 2 garlic cloves, minced
    • 1 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon crushed red pepper flakes, optional
    • 1/4 teaspoon pepper
    • Minced fresh cilantro, optional
    Text Ingredients

    Directions

    1. In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.

    Nutrition Facts

    3/4 cup: 239 calories, 9g fat (1g saturated fat), 0 cholesterol, 454mg sodium, 30g carbohydrate (3g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.

    ]]>         Confetti Macaroni Salad https://www.tasteofhome.com/recipes/confetti-macaroni-salad/ Fri, 17 Jan 2025 20:34:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099175

    Ingredients

    • 1 package (16 ounces) uncooked elbow macaroni
    • 1-1/2 cups mayonnaise
    • 3 tablespoons cider vinegar
    • 1 tablespoon prepared mustard
    • 1-1/2 teaspoons salt
    • 1/4 teaspoon pepper
    • 1 medium sweet red pepper, chopped
    • 1 celery rib, chopped
    • 4 green onions, chopped
    • 1 jar (4 ounces) diced pimientos, drained
    • 3/4 teaspoon poppy seeds
    Text Ingredients

    Directions

    1. Cook macaroni according to package directions; drain. Rinse with cold water and drain well.
    2. In a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper. Add macaroni and remaining ingredients; toss to coat. Refrigerate, covered, 2 hours or until cold.

    Test Kitchen tip
  • This is a solid base recipe to use for all kinds of pasta salads. Experiment with your favorite mix-ins.

    • Nutrition Facts

    3/4 cup: 243 calories, 16g fat (2g saturated fat), 2mg cholesterol, 342mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 4g protein.

    ]]>         Beef Taco Chili https://www.tasteofhome.com/recipes/beef-taco-chili/ Fri, 17 Jan 2025 20:33:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099018

    Ingredients

    • 1 pound ground beef
    • 1 medium onion, chopped
    • 2-1/2 cups water
    • 2 cans (15 ounces each) pinto beans, rinsed and drained
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 2 cans (8 ounces each) tomato sauce
    • 2-1/2 teaspoons beef bouillon granules
    • 2 garlic cloves, minced
    • 1 envelope taco seasoning
    • 2 tablespoons chili powder
    • 2 teaspoons dried oregano
    • 2 teaspoons baking cocoa
    • 1-1/2 teaspoons ground cumin
    • 1 teaspoon Louisiana-style hot sauce
    • 1/2 teaspoon pepper
    • Optional toppings: Sour cream, tortilla strips and sliced jalapenos
    Text Ingredients

    Directions

    1. Cook beef and onion in a large skillet over medium heat until meat is no longer pink, 5-7 minutes, breaking beef into crumbles; drain. Transfer to a 4-qt. slow cooker. Stir in the next 13 ingredients.
    2. Cover and cook on low for 7-9 hours or until heated through. Serve with toppings as desired.

    Nutrition Facts

    1-1/2 cups: 337 calories, 11g fat (3g saturated fat), 47mg cholesterol, 1657mg sodium, 39g carbohydrate (7g sugars, 10g fiber), 23g protein.

    ]]>         Fall Vegetable Sloppy Joes https://www.tasteofhome.com/recipes/fall-vegetable-sloppy-joes/ Fri, 17 Jan 2025 20:33:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099016

    Ingredients

    • 8 bacon strips, cut into 1-inch pieces
    • 2 pounds lean ground beef (90% lean)
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • 2 cups shredded peeled butternut squash
    • 2 medium parsnips, peeled and shredded
    • 2 medium carrots, peeled and shredded
    • 1 can (12 ounces) cola
    • 1 can (8 ounces) tomato paste
    • 1 cup water
    • 1/3 cup honey mustard
    • 1-1/2 teaspoons ground cumin
    • 1-1/4 teaspoons salt
    • 1 teaspoon ground allspice
    • 1/2 teaspoon pepper
    • 18 hamburger buns, split
    Text Ingredients

    Directions

    1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings. In the same skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 10-12 minutes, breaking meat into crumbles; drain.
    2. Transfer to a 5- or 6-qt. slow cooker. Stir in squash, parsnips, carrots, cola, tomato paste, water, mustard and seasonings. Cook, covered, on low until vegetables are tender, 4-5 hours. Stir in bacon. Serve on buns.

    Nutrition Facts

    1 sandwich: 275 calories, 8g fat (3g saturated fat), 35mg cholesterol, 526mg sodium, 35g carbohydrate (9g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

    ]]>         Pressure-Cooker Cilantro-Lime Chicken with Scoops https://www.tasteofhome.com/recipes/pressure-cooker-cilantro-lime-chicken-with-scoops/ Fri, 17 Jan 2025 20:32:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098992

    Ingredients

    • 1 pound boneless skinless chicken breasts
    • 1/2 cup reduced-sodium chicken broth
    • 2 tablespoons lime juice
    • 2 teaspoons chili powder
    • 1-1/2 cups frozen petite corn (about 5 ounces), thawed
    • 1-1/2 cups chunky salsa
    • 1-1/2 cups finely shredded cheddar cheese
    • 1 medium sweet red pepper, finely chopped
    • 4 green onions, thinly sliced
    • Baked tortilla chip scoops
    • Minced fresh cilantro
    Text Ingredients

    Directions

    1. Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
    2. Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to pressure cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until heated through, about 5 minutes.
    3. Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro.

    Nutrition Facts

    1/4 cup chicken mixture: 97 calories, 4g fat (2g saturated fat), 26mg cholesterol, 202mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat.

    ]]>         BBQ Bacon Pulled Chicken Sandwiches https://www.tasteofhome.com/recipes/bbq-bacon-pulled-chicken-sandwiches/ Fri, 17 Jan 2025 20:32:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098984

    Ingredients

    • 1 bottle (18 ounces) barbecue sauce
    • 1/2 cup amber beer or root beer
    • 1/4 cup cider vinegar
    • 2 green onions, chopped
    • 2 tablespoons dried minced onion
    • 2 tablespoons Dijon mustard
    • 2 tablespoons Worcestershire sauce
    • 4 garlic cloves, minced
    • 1 tablespoon dried parsley flakes
    • 2 pounds boneless skinless chicken breasts
    • 12 hamburger buns, split and toasted
    • 24 cooked bacon strips
    • 12 lettuce leaves
    Text Ingredients

    Directions

    1. In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low, 3-4 hours or until tender. Shred chicken with 2 forks. Serve on buns with bacon and lettuce.

    Nutrition Facts

    1 sandwich: 401 calories, 12g fat (4g saturated fat), 65mg cholesterol, 1175mg sodium, 43g carbohydrate (19g sugars, 2g fiber), 28g protein.

    ]]>         Powered-Up Molasses Cookies https://www.tasteofhome.com/recipes/powered-up-molasses-cookies/ Fri, 17 Jan 2025 20:32:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098952

    Ingredients

    • 2/3 cup plus 2 tablespoons sugar, divided
    • 1/4 cup sunflower oil
    • 1 large egg, room temperature
    • 1/4 cup molasses
    • 2 cups white whole wheat flour or whole wheat pastry flour
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 3 tablespoons confectioners' sugar
    Text Ingredients

    Directions

    1. Preheat oven to 375°. In a large bowl, beat 2/3 cup sugar and sunflower oil until blended. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, cinnamon, salt, ginger and cloves; gradually beat into sugar mixture.
    2. Combine confectioners' sugar and remaining 2 Tbsp. sugar. Shape dough into 1-in. balls; roll in sugar mixture. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container.

    Nutrition Facts

    1 cookie: 110 calories, 3g fat (0 saturated fat), 8mg cholesterol, 158mg sodium, 19g carbohydrate (10g sugars, 2g fiber), 3g protein.

    ]]>         Pressure-Cooker Cheddar Bacon Ale Dip https://www.tasteofhome.com/recipes/pressure-cooker-cheddar-bacon-ale-dip/ Fri, 17 Jan 2025 20:27:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098701

    Ingredients

    • 18 ounces cream cheese, softened
    • 1/4 cup sour cream
    • 1-1/2 tablespoons Dijon mustard
    • 1 teaspoon garlic powder
    • 1 cup beer or nonalcoholic beer
    • 1 pound bacon strips, cooked and crumbled
    • 2 cups shredded cheddar cheese
    • 1/4 cup heavy whipping cream
    • 1 green onion, thinly sliced
    • Soft pretzel bites
    Text Ingredients

    Directions

    1. In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
    2. Select saute setting, and adjust for medium heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.

    Test Kitchen tips
  • Your favorite ale will also work in this recipe. The Test Kitchen loved the flavor of New Belgium Fat Tire.
  • To lighten this up, use reduced-fat cream cheese, light sour cream, half-and-half and reduced-fat shredded cheese. Serve with fresh celery and carrot sticks.

    • Nutrition Facts

    1/4 cup: 213 calories, 19g fat (10g saturated fat), 60mg cholesterol, 378mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.

    ]]>         Slow-Cooker Potluck Beans https://www.tasteofhome.com/recipes/slow-cooker-potluck-beans/ Fri, 17 Jan 2025 20:27:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099328

    Ingredients

    • 1 cup brewed coffee
    • 1/2 cup packed brown sugar
    • 1/4 cup spicy brown mustard
    • 2 tablespoons molasses
    • 2 cans (16 ounces each) butter beans
    • 2 cans (16 ounces each) kidney beans
    • 2 cans (16 ounces each) navy beans
    Text Ingredients

    Directions

    1. In a greased 3- or 4-qt. slow cooker, mix first 4 ingredients. Rinse and drain beans; stir into coffee mixture. Cook, covered, on low until flavors are blended, 4-5 hours.

    Nutrition Facts

    1/2 cup: 183 calories, 0 fat (0 saturated fat), 0 cholesterol, 403mg sodium, 37g carbohydrate (10g sugars, 8g fiber), 11g protein.

    ]]>         Apple Dumpling Pull-Apart Bread https://www.tasteofhome.com/recipes/apple-dumpling-pull-apart-bread/ Fri, 17 Jan 2025 20:26:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099318

    Ingredients

    • 1/4 cup butter, cubed
    • 3 pounds medium Honeycrisp apples, peeled and sliced 1/4 inch thick
    • 1/4 cup sugar
    • 1/4 cup packed brown sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground allspice
    • 1/4 cup apple cider
    • 1 teaspoon vanilla extract
    • DOUGH:
    • 1 package (1/4 ounce) active dry yeast
    • 3/4 cup warm water (110° to 115°)
    • 3/4 cup warm 2% milk (110° to 115°)
    • 1/4 cup sugar
    • 3 tablespoons canola oil
    • 2 teaspoons salt
    • 3-3/4 to 4-1/4 cups all-purpose flour
    • CIDER SAUCE & GLAZE:
    • 4 cups apple cider, divided
    • 1/2 cup packed brown sugar
    • 1 cup confectioners' sugar
    • 4 ounces cream cheese, softened
    • 1/2 cup butter, softened and divided
    • 1-1/2 teaspoons vanilla extract, divided
    Text Ingredients

    Directions

    1. In a Dutch oven over medium heat, melt butter. Add the next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apples to a 15x10x1-in. baking pan; spread into a single layer. Add cider to the Dutch oven and bring to a boil; cook, stirring, until juices thicken and reduce to 1/2 cup, 10-12 minutes. Remove from heat; add vanilla. Pour over the apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.)
    2. For the dough, dissolve yeast in warm water. Add milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed until smooth, 2-3 minutes. Stir in enough remaining flour to form a soft dough.
    3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    4. Punch down dough. Turn onto a lightly floured surface. Roll dough into an 18x12-in. rectangle; spread apple mixture to within 1/2 in. of edges. Cut into twenty-four 3x3-in. squares. Place 12 squares on edges in each of 2 parchment-lined 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 350°.
    5. Bake until well browned, 60-70 minutes. For the cider sauce, bring 3-1/2 cups cider and brown sugar to a boil. Cook, stirring, until sauce is reduced to 1 cup, about 25 minutes. For the glaze, beat confectioners' sugar, cream cheese, 1/4 cup butter, 1 teaspoon vanilla and enough remaining apple cider to reach desired consistency.
    6. Add remaining 1/4 cup butter and 1/2 teaspoon vanilla to cider sauce. Cook and stir until sauce is thickened. Cool slightly. Drizzle the sauce and glaze over loaves. Cool completely in pans on wire racks. Lifting with parchment, remove loaves from pans. Pull apart, or slice if desired.

    Nutrition Facts

    1 piece: 272 calories, 10g fat (5g saturated fat), 21mg cholesterol, 317mg sodium, 44g carbohydrate (27g sugars, 2g fiber), 3g protein.

    ]]>         Mole New Mexican Wedding Cookies https://www.tasteofhome.com/recipes/mole-new-mexican-wedding-cookies/ Fri, 17 Jan 2025 20:26:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099310

    Ingredients

    • 1/2 cup butter, softened
    • 3/4 cup confectioners' sugar, divided
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1/2 cup ground pecans
    • 1 teaspoon chili powder
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground allspice
    • 1/2 cup miniature semisweet chocolate chips
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Cream butter and 1/3 cup confectioners' sugar until light and fluffy; beat in vanilla. In another bowl, whisk together the next 6 ingredients. Gradually beat into creamed mixture. Fold in chocolate chips.
    2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove from pans to wire racks to cool 5 minutes. Roll in remaining confectioners' sugar. Cool completely.

    Nutrition Facts

    1 cookie: 81 calories, 5g fat (3g saturated fat), 8mg cholesterol, 27mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.

    ]]>         Meatballs in Honey Buffalo Sauce https://www.tasteofhome.com/recipes/meatballs-in-honey-buffalo-sauce/ Fri, 17 Jan 2025 20:26:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099298

    Ingredients

    • 2 large eggs, lightly beaten
    • 15 Ritz crackers, crushed
    • 1/2 medium onion, finely chopped
    • 1/4 cup 2% milk
    • 4 teaspoons brown sugar
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground chipotle pepper
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1/2 pound ground beef
    • 1/2 pound ground pork
    • 1/2 pound ground veal
    • SAUCE:
    • 1/2 cup honey
    • 1/4 cup Buffalo wing sauce
    • 1/4 cup packed brown sugar
    • 2 tablespoons orange marmalade
    • 2 tablespoons apricot spreadable fruit
    • 2 tablespoons reduced-sodium soy sauce
    • 1/4 teaspoon crushed red pepper flakes
    • Hot cooked rice or pasta
    • Sliced celery, optional
    Text Ingredients

    Directions

    1. Preheat oven to 400°. Combine first 10 ingredients. Add meat; mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on a greased rack in a 15x10x1-in. baking pan lined with foil until lightly browned, 12-15 minutes. Meanwhile, in a small saucepan over medium heat, whisk together sauce ingredients until brown sugar is dissolved.
    2. Transfer meatballs to a 3-qt. slow cooker; add sauce. Cook, covered, on low until meatballs are cooked through, about 2 hours. Serve with hot cooked rice or pasta and, if desired, sliced celery.

    Nutrition Facts

    3 meatballs with 2 tablespoons sauce: 258 calories, 10g fat (3g saturated fat), 81mg cholesterol, 459mg sodium, 30g carbohydrate (26g sugars, 0 fiber), 14g protein.

    ]]>         Sweet & Savory Pineapple Cheese Ball https://www.tasteofhome.com/recipes/sweet-savory-pineapple-cheese-ball/ Fri, 17 Jan 2025 20:24:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103652

    Ingredients

    • 2 packages (8 ounces each) reduced-fat cream cheese
    • 1 can (20 ounces) crushed pineapple, well drained
    • 3 cups finely chopped pecans, divided
    • 1/4 cup finely chopped green pepper
    • 1 tablespoon finely chopped onion
    • 1 teaspoon seasoned salt
    • Assorted crackers
    Text Ingredients

    Directions

    1. In a large bowl, beat cream cheese until smooth. Stir in pineapple, 1-1/2 cups pecans, green pepper, onion and seasoned salt. Shape into 2 balls. Wrap; refrigerate at least 30 minutes.
    2. Place remaining pecans in a small shallow bowl; roll cheese balls in pecans to coat evenly. Serve with crackers.

    Nutrition Facts

    2 tablespoons: 117 calories, 10g fat (3g saturated fat), 10mg cholesterol, 108mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 3g protein.

    ]]>         Rosemary-Lemon Shortbread Sandwich Cookies https://www.tasteofhome.com/recipes/rosemary-lemon-shortbread-sandwich-cookies/ Fri, 17 Jan 2025 20:23:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103598

    Ingredients

    • 1 cup butter, softened
    • 3/4 cup confectioners' sugar
    • 2 cups all-purpose flour
    • 4 teaspoons minced fresh rosemary
    • 1/4 teaspoon salt
    • 1/2 cup lemon curd
    • Optional: Additional fresh rosemary and confectioners' sugar
    Text Ingredients

    Directions

    1. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. In another bowl, mix flour, rosemary and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Wrap and refrigerate until firm enough to roll, about 30 minutes.
    2. Preheat oven to 350°. On a lightly floured surface, roll each disk to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 7/8-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets.
    3. Bake until set, 9-11 minutes. Remove from pans to wire racks to cool completely.
    4. To serve, spread lemon curd on bottoms of solid cookies; top with window cookies. If desired, top with additional rosemary and confectioners' sugar.

    Nutrition Facts

    1 sandwich cookie: 144 calories, 8g fat (5g saturated fat), 25mg cholesterol, 91mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.

    ]]>         Spiced Apple Cake with Caramel Icing https://www.tasteofhome.com/recipes/spiced-apple-cake-with-caramel-icing/ Fri, 17 Jan 2025 20:23:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103582

    Ingredients

    • 3 cups chopped peeled Gala or Braeburn apples (about 3 medium)
    • 1/2 cup bourbon
    • 2 cups sugar
    • 1-1/2 cups canola oil
    • 3 large eggs, room temperature
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 2 teaspoons apple pie spice
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 cup chopped walnuts, toasted
    • ICING:
    • 1/4 cup butter, cubed
    • 1/2 cup packed brown sugar
    • 1 tablespoon 2% milk
    • 1 tablespoon bourbon
    • Dash salt
    • 1/8 teaspoon vanilla extract
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, toss apples with bourbon.
    2. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, salt and baking soda; gradually beat into sugar mixture. Stir in apple mixture and walnuts.
    3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack.
    4. In a small heavy saucepan, combine butter, brown sugar, milk, bourbon and salt. Bring to a boil over medium heat, stirring occasionally; cook and stir 3 minutes. Remove from heat; stir in vanilla. Drizzle over warm cake. Cool completely.

    Toasting Nuts

    To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

    Greasing Fluted (Bundt) Tube Pans

    To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 

    Nutrition Facts

    1 piece: 499 calories, 30g fat (4g saturated fat), 43mg cholesterol, 275mg sodium, 54g carbohydrate (34g sugars, 2g fiber), 5g protein.

    ]]>         Pepper Mango Salsa https://www.tasteofhome.com/recipes/pepper-mango-salsa/ Fri, 17 Jan 2025 20:22:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103532

    Ingredients

    • 3 tablespoons lime juice
    • 3 tablespoons honey
    • 1 teaspoon olive oil
    • Dash salt
    • Dash coarsely ground pepper
    • 3 medium mangoes, peeled and finely chopped
    • 2 cups finely chopped fresh pineapple
    • 1 large sweet red pepper, finely chopped
    • 1 Anaheim or poblano pepper, seeded and finely chopped
    • 1/2 cup finely chopped red onion
    • 1/4 cup chopped fresh cilantro
    • Tortilla chips
    Text Ingredients

    Directions

    1. Whisk together first 5 ingredients. In a large bowl, combine fruit, peppers, onion and cilantro; toss with lime juice mixture.
    2. Refrigerate, covered, 1 hour to allow flavors to blend. Stir before serving. Serve with chips.

    Nutrition Facts

    1/4 cup salsa: 47 calories, 0 fat (0 saturated fat), 0 cholesterol, 63mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

    ]]>         Bistro Beef Barbecue Sandwiches https://www.tasteofhome.com/recipes/bistro-beef-barbecue-sandwiches/ Fri, 17 Jan 2025 20:21:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103507

    Ingredients

    • 1-1/2 cups ketchup
    • 1/2 cup packed brown sugar
    • 1/2 cup picante sauce
    • 1/2 cup dry red wine
    • 1/4 cup balsamic vinegar
    • 2 tablespoons Worcestershire sauce
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon ground allspice
    • 1 beef sirloin tip roast (4 pounds)
    • 4 garlic cloves, sliced
    • 16 kaiser rolls, split and toasted
    • 2 cups deli coleslaw
    Text Ingredients

    Directions

    1. Mix first 9 ingredients. Cut roast in half; cut slits in roast and insert garlic. Place in a 5-qt. slow cooker. Pour sauce over top. Cook, covered, on low until tender, 8-10 hours.
    2. Remove beef. Skim fat from cooking liquid. Shred meat with two forks; return to slow cooker and heat through. Serve on rolls with coleslaw.
    Health Tip: Beef sirloin tip roast is a lean cut that’s usually more affordable than other lean roasts like beef tenderloin or a top round roast.

    Nutrition Facts

    1 sandwich: 411 calories, 11g fat (3g saturated fat), 76mg cholesterol, 832mg sodium, 49g carbohydrate (18g sugars, 2g fiber), 29g protein.

    ]]>         Grilled Kiwi-Chicken Kabobs with Honey-Chipotle Glaze https://www.tasteofhome.com/recipes/grilled-kiwi-chicken-kabobs-with-honey-chipotle-glaze/ Fri, 17 Jan 2025 20:21:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103503

    Ingredients

    • 6 garlic cloves, minced
    • 2 tablespoons lime juice
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    • 8 medium kiwifruit, peeled and halved
    • 3 tablespoons honey
    • 1 tablespoon minced chipotle peppers in adobo sauce
    • Lime juice, optional
    • Hot cooked rice, optional
    Text Ingredients

    Directions

    1. Combine garlic, lime juice, oil and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes.
    2. Mix honey and chipotle peppers. Drain chicken and kiwi, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread chicken and kiwi.
    3. Grill, covered, on an oiled rack over medium heat, turning occasionally, until juices run clear, 10-12 minutes. During last 4 minutes, baste frequently with honey-chipotle mixture.
    4. If desired, serve with rice and fresh lime juice.

    Test Kitchen Tips
  • An enzyme in kiwi fruit breaks down meat proteins so you'll find this chicken to be very tender. However, too much of a good thing can destroy your chicken, so stick to 30 minutes or less.

    • Nutrition Facts

    2 kabobs: 284 calories, 5g fat (1g saturated fat), 63mg cholesterol, 380mg sodium, 37g carbohydrate (27g sugars, 5g fiber), 25g protein.

    ]]>         Juicy & Delicious Mixed Spice-Burgers https://www.tasteofhome.com/recipes/juicy-delicious-mixed-spice-burgers/ Fri, 17 Jan 2025 20:21:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103499

    Ingredients

    • 1 medium onion, finely chopped
    • 3 tablespoons minced fresh parsley
    • 2 tablespoons minced fresh mint
    • 1 garlic clove, minced
    • 3/4 teaspoon ground allspice
    • 3/4 teaspoon pepper
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1-1/2 pounds lean ground beef (90% lean)
    • Optional: Lettuce leaves and refrigerated tzatziki sauce, optional
    Text Ingredients

    Directions

    1. Combine the first 9 ingredients. Add beef; mix lightly but thoroughly. Shape into six 4x2-in. oblong patties.
    2. Grill patties, covered, over medium heat or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 160°. If desired, place on lettuce leaves and serve with sauce.

    Nutrition Facts

    1 burger: 192 calories, 9g fat (4g saturated fat), 71mg cholesterol, 259mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat.

    ]]>