Search Results for "Turnips"
Recipe Results 101 of 102 pages
Brown Sugar Apple Pie
Ingredients: Crust: 3 cups flour 2 tablespoons sugar 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) cold butter, in 1/4 inch pieces 1/4 cup cold shortening, in pieces 1/2 cup cold water Filling: 8 apples, peeled, cored and sliced 1/2 cup brown sugar 1 tablespoon fresh lemon juice 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2
Braised Lamb Shank with Three Bean Ragout
8 American Lamb shanks 2 cups all-purpose flour 1/2 cup chili powder 2 tablespoons salt 2 tablespoons black pepper 1/2 cup olive oil, divided 2 cups diced onions 2 cups diced carrots 2 cups diced celery 10 garlic cloves 2 cups white wine 6 cups stock 4 sprigs thyme 6 sprigs rosemary 4 bay leaves
Caramel Apple Flatbread
Ingredients 2-1/4 cup all-purpose flour 1/2 cups quick or old fashioned oats 1 tablespoon granulated sugar 1 1/4-ounce package (about 2-1/4 teaspoons) quick-rising yeast 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup water 1 tablespoon vegetable oil 1 egg white 1 cup unpeeled chopped apple (about 1 large) 3/4 cup quick or old fashioned oats 2/3 cup firmly packed brown sugar 1/2 teaspoon ground cinnamon 3/4 cups reduced-fat sour cream 1/4 cups chopped pecans or walnuts Directions Lightly spray large cookie
Honey Oat Bread
Ingredients 1 envelope (1/4 oz.) active dry yeast 2/3 lukewarm water (105° to 115°) 1/4 teaspoon sugar 2 1/2 s old-fashioned rolled oats about 1 1/2 cups durum wheat flour* 1 1/2 teaspoons salt 4 eggs, at room temperature 1/3 honey 2 tablespoons unsalted butter, melted, or corn oil. 1 to 2 tablespoons poppy seeds
French Crullers
French Crullers Ingredients: 1 cup water 6 tablespoons (3 ounces) unsalted butter 2 teaspoons (10 grams) superfine sugar 1/4 teaspoon salt 1 cup (135 grams) all-purpose flour, sifted 3 large eggs, divided 1 to 2 egg whites, slightly beaten Vegetable oil for frying Basic Sugar Glaze Directions: Place the water, butter, sugar, and salt in
Snowman Sugar Cookies
Ingredients for the Cookies: 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup powdered sugar 1 large egg 2 teaspoons vanilla extract 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cream of tartar For the Buttercream Frosting: 1/2 cup (1 stick) unsalted
Buttermilk Pie
Ingredients for the Pie Crust: 2 1/2 cups all-purpose flour 1 teaspoon salt 1 tablespoon granulated sugar 1 cup (2 sticks) unsalted butter, cold 1/4 cup water, cold For the Buttermilk Pie Filling: 1/2 cup (1 stick) unsalted butter, softened 1 cup sugar 2 tablespoons all-purpose flour Pinch of salt 3 eggs 1 tsp vanilla
Sheet Pan London Broil
Sheet Pan London Broil Submitted by: Tammy Reese of North Lima, OH Ingredients: 1.5 – 2 lb. London broil Marinade: 1/2 cup of olive oil zest of one large lemon 3 Tbsp. Worcestershire sauce 2 Tbsp. Tamari (gluten-free soy sauce) 1 Tbsp. dried thyme 1 Tbsp minced garlic 1 tsp. chili pepper sauce (sriracha) 1/2
Maple Bacon Cupcakes
Maple Bacon Cupcakes Ingredients: ¼ cup butter, softened ⅛ cup vegetable oil ⅛ tsp. sea salt ¼ cup brown sugar 1 tsp. vanilla extract 2 lg. eggs, room temperature ⅓ cup maple syrup, room temperature ⅓ cup buttermilk room temperature 1¼ cup all purpose flour 1½ tsp. baking powder Ingredients for Candied Bacon: 8 slices
Asparagus Crepes
Ingredients 8 Crepes (recipe follows) Mornay sauce (recipe follows) 1 pound fresh asparagus spears, cleaned and trimmed cooking spray 6 hard-cooked eggs, chopped Parsley sprigs, optional Crepes: 2 eggs 1/3 cup skim milk 1/3 cup water 2 tablespoons butter, melted 1/2 cup all-purpose flour Melted butter, cooking oil or cooking spray Mornay sauce: 1 1/2
