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A creamy dip with roasted red peppers and spicy jalapeños. A great addition to your next party.
Look for roasted red bell peppers in the vegetable aisle or produce section of your supermarket, or roast your own!
Ingredients:
1 jar (12 ounces) roasted red bell peppers, drained, divided
1 can (15 ounces) white beans, rinsed and drained
1 cup firm silken tofu
1/2 cup fresh parsley leaves
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
3/4 teaspoon ground cumin
2 cloves garlic, peeled
1/2 teaspoon diced jalapeños
1/2 teaspoon salt
Pita bread or tortilla chips
Directions:
COARSELY chop enough roasted bell peppers to equal 1/2 cup.
PLACE remaining bell peppers, beans, tofu, parsley, lime juice, oil, cumin, garlic, jalapeños and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Serve with pita bread or tortilla chips.
Estimated Times:
Prep Time:
15
Cooking Time:
0
Cooling Time:
60
Servings:6
This recipe is:
Review This Recipe
-
Great!
Anna from
California
This dip is really delicious. I only used half the peppers and other spicy ingredients and it still came out pretty spicy. I'm using it for X-Mas!
Nutrition Facts
Serving Size:
Servings Per Recipe:
6
- Calories: 160
- Total Fat: 4.5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg (0% of DV)
- Sodium: 420mg
- Carbohydrates: 23g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 8g
- Vitamin A: 50% of DV
- Vitamin C: 60% of DV
- Calcium: 20% of DV
- Iron: 15% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
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Pork Tenderloin With Creamy Mustard Sauce is a perfect dish for entertaining. You'll love the touch of tang in this recipe from the Dijon Mustard.
Ingredients:
1 lb. pork tenderloin
1 teaspoon vegetable oil
1 cup NESTLÉ COFFEE-MATE Original Low Fat Liquid Coffee Creamer
2 tablespoons Dijon mustard
3 green onions, sliced
Directions:
CUT pork into 1-inch-thick slices. Place pork between two pieces of plastic wrap. Flatten to 1/2-inch thickness using meat mallet or rolling pin. Season pork with salt and ground black pepper.
HEAT oil in large skillet over medium-high heat. Add pork; cook on each side for 3 minutes or until browned and cooked through. Remove from skillet; set aside and keep warm.
REDUCE heat to medium; add Coffee-mate to skillet, stirring constantly. Stir in mustard. Cook for 2 minutes or until sauce has thickened slightly. Stir in green onions. Return pork to skillet. Cook for 2 minutes, turning to coat with sauce.
Estimated Times:
Prep Time:
10
Cooking Time:
10
Cooling Time:
0
Servings:4
In this recipe:
Review This Recipe
-
Pure Heaven
Nancy Moniak from
Steger, IL
My Son and Grandchildren, as well as myself, absolutely loved this. I didn't have plain "Dijon mustard" so I used "Honey Dijon". Everyone wanted more but I had to ration it out because with 3 guys, good food goes fast. I recommend this to everyone. It's easy and quick to make and you really can't get enough! If you want to stretch it out, serve it over noodles. Thanks for submitting this recipe!
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EXCELLENT
missy from
orient, ohio
Very good and different from what I would have came up with on my own will make this many more times !!(even the kids loved this)
Nutrition Facts
Serving Size:
0
Servings Per Recipe:
4
- Calories: 200
- Calories from Fat: 60
- Total Fat: 7g (11% of DV)
- Saturated Fat: 1.5g (7% of DV)
- Cholesterol: 75mg (25% of DV)
- Sodium: 260mg (11% of DV)
- Carbohydrates: 6g (2% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 0g
- Protein: 26g
- Vitamin A: 2% of DV
- Vitamin C: 6% of DV
- Calcium: 2% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
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Impress your friends and family with your "culinary expertise" by making this very simple and delicious Simple Green Salad with Pesto Vinaigrette.
Ingredients:
1/2 cup BUITONI Refrigerated All Natural Pesto with Basil
3 tablespoons balsamic or red wine vinegar
2 teaspoons Dijon mustard
1 bag (10 to 11 oz.) torn lettuce leaves, (or 8 cups)
1 large tomato, chopped
1 cup Italian-style croutons, (for topping)
Directions:
COMBINE pesto, mustard and vinegar in small bowl; whisk until smooth.
COMBINE lettuce, tomato and dressing in large bowl; toss well. Top with croutons.
Estimated Times:
Prep Time:
5
Cooking Time:
0
Cooling Time:
0
Servings:4
This recipe is:
In this recipe:
Review This Recipe
-
Yummy!
AMY C from
Fullerton, CA
Better than I even thought it would be! Friends and family were impressed with my salad! So easy too!
-
Fabulous
Christine from
Vancouver, WA
This is soooo wonderful! I served this along side an Italian dish and my husband and myself LOVED IT. I love pesto and this turned out SO good.
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EXCELLENT!
Christine Williams from
Fairfield, OH
I made this salad to accompany my lasagna and it was absolutely delicious! Lots of flavor and tastes like a real fancy salad. Great for company!
Nutrition Facts
Serving Size:
0
servings
Servings Per Recipe:
4
- Calories: 220
- Calories from Fat: 120
- Total Fat: 14g (21% of DV)
- Saturated Fat: 2.5g (12% of DV)
- Cholesterol: 5mg (2% of DV)
- Sodium: 440mg (18% of DV)
- Carbohydrates: 17g (6% of DV)
- Dietary Fiber: 4g (16% of DV)
- Sugars: 7g
- Protein: 7g
- Vitamin A: 80% of DV
- Vitamin C: 70% of DV
- Calcium: 15% of DV
- Iron: 15% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
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The perfect accent to a festive evening filled with family and friends, this tasty Coffee Peanut Brittle candy features a hint of coffee in each bite.
Ingredients:
Wax or parchment paper
nonstick cooking spray
1 tablespoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup granulated sugar
1/4 cup water
1/4 teaspoon cream of tartar
1 tablespoon butter
1 cup dry roasted peanuts
Directions:
LINE large baking sheet or tray with wax paper; spray lightly with nonstick cooking spray.
COMBINE coffee granules, baking soda and salt in small bowl; set aside. Combine sugar, water and cream of tartar in medium, heavy-duty saucepan. Stir with wooden spoon over low heat until sugar is dissolved, occasionally brushing down sides of pan with wet pastry brush if needed.
BRING to a boil over medium-high heat. Cook, stirring occasionally, for about 6 minutes or until mixture is a light brown color. Remove from heat; add butter and coffee mixture (mixture will foam) and stir quickly to combine.
POUR mixture onto prepared baking sheet. Tilt sheet to spread mixture evenly (should spread to roughly 12 x 9-inches in diameter). Quickly sprinkle with peanuts. Cool completely (about 30 minutes). Break brittle into pieces. Store in airtight container at room temperature for up to 1 week.
Cook’s Tip: For Chocolate Candy Brittle, replace coffee with 2 tablespoons NESTLÉ TOLL HOUSE Baking Cocoa.
Nutrition Facts
Serving Size:
10
servings (1/4 cup each)
Servings Per Recipe:
0
- Calories: 170
- Calories from Fat: 80
- Total Fat: 8g (13% of DV)
- Saturated Fat: 1.5g (9% of DV)
- Cholesterol: 5mg (1% of DV)
- Sodium: 190mg (8% of DV)
- Carbohydrates: 23g (8% of DV)
- Dietary Fiber: 1g (5% of DV)
- Sugars: 21g
- Protein: 4g
- Vitamin A: 0% of DV
- Vitamin C: 0% of DV
- Calcium: 0% of DV
- Iron: 2% of DV
*Percent Daily Values are based on a 2,000 calorie diet.