Search Results for "Grapes"
Recipe Results 108 of 143 pages
Asparagus-Orange Spears
Ingredients 1 1/2 lbs. fresh asparagus spears 3 tablespoons butter or margarine 1 clove garlic, crushed 2 tablespoons orange rind, grated 1/4 fresh orange juice 1/4 teaspoon salt 1/8 teaspoon pepper 1 medium-size orange Directions Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Cook asparagus, uncovered,
Slow Cooker Buffalo Chicken Dip
Slow Cooker Buffalo Chicken Dip Ingredients: 1 lb. cooked chicken, shredded 8 oz. cream cheese, cubed 1 cup ranch dressing 1/2 cup Buffalo Wild Wing Caribbean Jerk sauce ¾ cup Frank’s Red Hot Wing Sauce, not regular hot sauce 2 cups shredded cheddar cheese Directions: Place all ingredients into the slow cooker and heat on
Creamy Black Bean Salsa
Creamy Black Bean Salsa Submitted by: Leanna Keim of Sugarcreek, OH Ingredients: 1 15 oz. can black beans, rinsed and drained 1 15 oz. can whole kernel corn, drained 1 cup chopped sweet red peppers 3/4 cup chopped green bell peppers 1 tsp. parsley 1/2 cup chopped red onion 1/2 cup sour cream 1/4 cup
Fresh Corn & Tomato Salsa
Fresh Corn & Tomato Salsa Ingredients: 1½ cups fresh diced tomatoes ½ cup fresh or frozen corn ¼ cup diced red onion 2 cloves garlic, minced 2 Tbsp. lime juice 2 Tbsp. fresh chopped cilantro ¼ tsp. salt Chopped jalapeño pepper, to taste (optional) Directions: Wash and prepare all vegetables. In a medium bowl, combine
Crab Dip
Crab Dip Ingredients: 1/2 cup (1 stick) butter, softened 1 package (8 ounces) cream cheese, softened 2 cups shredded cheddar cheese 1 container (16 ounces) sour cream 1 heaping Tbsp. minced dried onion 14 to 16 ounces frozen crab meat or imitation crab meat scallions, for garnish Directions: Preheat the oven to 350°F. Mix all
Chicken Nacho Dip
Chicken Nacho Dip Ingredients: 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed 2 large cooked skinless, boneless chicken breast halves, shredded 1/3 cup sour cream 1/4 cup diced green onion 1 1/2 tablespoons taco seasoning mix 2 tablespoons
Pesto
Ingredients: 1 large bunch fresh basil 1 clove garlic, peeled 1⁄3 cup pine nuts or almonds, or lightly toasted pecans or walnuts 1⁄3 cup Parmesan cheese 1⁄4 cup olive oil 2 tablespoons warm water Directions: Pull the leaves off of the basil stems. Discard the stems and wash the leaves really well in a sinkful
Jalapeno Pepper Jam
Submitted by: Kathy Johnson of Salem, OH Ingredients: 2 red peppers, seeded, finely chopped (1-1/2 cups) 2 green peppers, seeded, finely chopped (1-1/2 cups) 10 large jalepeno peppers, seeded, finely chopped ( about 1 cup) 1 cup apple cider vinegar 1 pkg. fruit pectin 1/2 tsp. butter 5 cups sugar Directions: Bring boiling-water canner, half-full
Party Cheese Ball
Ingredients: 28 oz. pkgs. cream cheese, softened 18 oz. pkg. shredded sharp cheddar cheese 1 Tbsp. finely chopped onions 1 Tbsp. chopped red bell peppers 2 tsp. Worcestershire sauce 1 tsp. lemon juice Dash ground red pepper (cayenne) 1 cup chopped pecans, toasted Directions: BEAT cream cheese and cheddar in small bowl with mixer until blended.
Steak with Mixed Fruit Salsa
Ingredients 1 cup chopped peeled peaches 1 cup fresh blueberries 1 avocado, peeled and chopped 1 red ripe tomato, chopped 2 tablespoons extra-virgin olive oil 2 tablespoons lime juice 1 teaspoon sugar 1 jalapeno pepper, minced 4 ribeye steaks Salt and pepper to taste Directions In medium bowl, combine peaches, blueberries, avocado, and tomato; mix
