Search Results for "Peach"
Recipe Results 104 of 212 pages
Cheddar Apple Snacks
Ingredients 1 cup shredded Cheddar cheese, at room temperature 1 (3 oz.) pkg. cream cheese (softened) 1/3 finely chopped pecans 1 tablespoon milk 1/8 teaspoon nutmeg 3 medium apples fresh lemon juice crackers, if desired Directions Beat cheeses in small mixing bowl until light and fluffy. Stir in nuts, milk and nutmeg. Chill, covered, 3
Fish Taco Salad
Fish Taco Salad Ingredients: 2 pounds fish fillets (try cod, tilapia, snapper or others) 1⁄4 teaspoon each salt and pepper 2 cups shredded cabbage or lettuce 2 cups chopped vegetables (try tomatoes, cucumber, carrots, corn, green onions, celery, avocado) 1⁄2 cup low-fat ranch dressing 1⁄2 cup salsa Directions: Season fish with salt and pepper. Cook
Watercress Canpes
Ingredients 1 nonfat yogurt 2 scallions, minced 1 teaspoon dillweed 12 slices whole-grain bread 2 s cucumbers, thinly sliced 4 s watercress sprigs 12 radishes, thinly sliced Directions Spoon yogurt into strainer lined with cheesecloth. Place over bowl and allow to drain until thick, about 4 hours. Transfer to small bowl and stir in scallions
Peanut Butter Soup
Ingredients 1 1/2 tablespoons butter 2 tablespoons each, celery and onion, chopped 4 1/2 teaspoons flour dash salt 1/2 milk 2 tablespoons smooth peanut butter 1 cup soup stock, thawed Directions Melt butter in 1 quart saucepan; add celery and onion and saute 5 minutes. Blend in flour and salt. Remove from heat; gradually add
Spiced Fruit Medley
Ingredients 1 (17 oz.) can unpeeled apricot halves, drained 1 (approx. 16 oz.) can each pear halves, and pineapple chunks, drained 1 large orange, sectioned 1/3 brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 butter or margarine whipped topping or vanilla ice cream (optional) Directions Combine fruit in two-quart casserole. Blend brown sugar and
Chilaquiles Potpie
1 (14 1/2) ounce can whole tomatoes, drained 2 tablespoons corn or canola oil 2 cups coarsely chopped onions 3 cloves garlic, finely chopped 6 canned whole green chiles (two 31/2 ounce cans), drained, seeded and coarsely chopped 2 fresh or canned jalapeno chiles, drained if canned, seeded and finely chopped 10 corn tortillas, about
Peanut Butter Energy Snacks
Peanut Butter Energy Snacks Ingredients: ⅔ cup creamy peanut butter 1 cup old-fashioned oats, plus extra for rolling 1½ Tbsp. honey ¼ cup mini chocolate chips, plus more for rolling ¼ cup flax seeds, optional Directions: Mix all ingredients in a bowl until well combined. Cover with plastic wrap and chill in the refrigerator for
Kartoffelpuffer (Potato Pancakes)
Kartoffelpuffer (Potato Pancakes) Ingredients: 3 cups shredded potatoes 2 Tbsp. all purpose flour 2 large eggs, well beaten 3 Tbsp. butter, melted 1/2 tsp. each salt and pepper 1/4 cup onion, chopped and microwaved until soft 1 Tbsp. chives 2 Tbsp. canola oil Directions: Place potatoes in a paper towel, squeeze out moisture and place
Cucumber Sandwiches
Cucumber Sandwiches Ingredients: 8 oz. cream cheese softened 3 Tbsp. mayonnaise 2 tsp. fresh dill chopped 1 tsp. fresh chives chopped ¼ tsp. garlic powder salt & pepper to taste 1 long English cucumber thinly sliced 1 loaf sliced bread crusts removed Directions: With a hand mixer mix cream cheese and mayonnaise in a small
Balsamic-Glazed Fish
Balsamic-Glazed Fish Ingredients: 4 mild white fish fillets (about 4 oz. each) Pepper to taste (freshly ground) 3/4 cup balsamic vinegar 1 Tbsp. extra-virgin olive oil 1 Tbsp. fresh lemon juice Directions: Preheat the oven to 450˚F. Put the fish on a baking sheet 13 x 9 x 2-inch baking dish. Sprinkle the pepper over
