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Recipe Results 109 of 142 pages
Heavenly Orange Fluff
Ingredients 2 – 3oz. pkgs. orange gelatin 2 cups hot water 1 small can (6 oz.) undiluted frozen orange juice concentrate 1 lg. can crushed pineapple Topping: 1 cup cold milk 1 sm. pkg. lemon instant pudding 1 – 4oz. pkg. whipped topping Directions Mix gelatin and water in 11 x 7 inch cake pan.
Strawberry Sherbet
Ingredients 4 quarts fresh strawberries, sliced 4 cups sugar 2 2/3 cups milk 2/3 cup orange juice 1/8 teaspoon ground cinnamon, optional Directions In large bowl, combine strawberries and sugar; let stand for 1-1/2 to 2 hours or until very juicy. Process in small batches in blender until pureed. Strain seeds; pour strawberry juice into
Lemon Blueberry Smoothie
Lemon Blueberry Smoothie Ingredients: 1 cup frozen blueberries or mixed berries 1 frozen ripe banana 2 Tbsp. lemon juice Zest from 1 lemon 1/8 tsp. vanilla extract ½ cup milk Directions: In a large, high-powered blender, add in all ingredients and blend on high for 1 to 2 minutes or until all ingredients are well
Honey-Orange Ginger Fizz
Honey-Orange Ginger Fizz Courtesy: Chef Rob Corliss made for the National Honey Board Yield: 4 servings Ingredients for Honey Berry Syrup: 1/2 cup blueberry honey 1/2 cup filtered cold water 2 cups 100% orange juice 1/4 cup fresh ginger root, peeled and minced 2 cups fresh strawberries, thinly sliced 3 cups sparkling water, chilled Ingredients
Avocado and Shrimp Spring Roll
Avocado and Shrimp Spring Roll Ingredients: 1 oz. dried rice noodles 1 Tbsp. peanut sauce 4 12-inch Vietnamese salad roll wrappers 3 oz cooked and peeled shrimp, without tails, cut in half lengthwise 1 medium avocado (halved, cut into 12 slices) 1 medium mango, julienned into 12 pieces 1 cup red leaf lettuce 1/4 cup
Summer Strawberry Kiwi Water
Summer Strawberry Kiwi Water Ingredients: 10 large strawberries (or up to 20 small berries) 1 kiwi 2 qt. water, scant Directions: Wash all produce. Remove strawberry tops. Slice into small pieces. Peel the kiwi and slice into thin pieces. Add all ingredients plus enough cold water to a fill a 2-quart pitcher. Chill overnight in
Guacamole Stuffed Cherry Tomatoes
Guacamole Stuffed Cherry Tomatoes Ingredients: 24 cherry tomatoes 1 ripe avocado 1 lime (juiced) 1 clove garlic (minced or grated) 2 tbsp chopped fresh cilantro (divided use) 1/2 tsp salt 1/2 tsp black pepper Directions: Cut out the stem of each cherry tomato, cutting deep enough to make a hole into the middle of the
Cheese-Stuffed Sweet Peppers
Cheese-Stuffed Sweet Peppers Submitted by: Anna Miller of Zanesville, OH Ingredients: 3 medium sized sweet peppers, any color 1 8-oz. pkg. cream cheese, softened 1 8-0z. pkg. shredded cheddar cheese (2 cups) 1 Tbsp. hickory smoked salt Crushed Ritz crackers or fine bread crumbs (seasoned or plain) Directions: Remove cores from peppers; quarter peppers lengthwise
Corn Pudding
Corn Pudding Ingredients: 2 1/3 cups Milk 3/4 cup medium cornmeal 2 tsp. sugar 1 tsp. salt 1 cup corn kernels 3 tbsp. butter, diced 1/2 cup Parmesan, grated 6 eggs Freshly ground salt and pepper, to taste 1/2 tsp. cayenne pepper Chives, sliced thinly Directions: Preheat oven 400 °F (200 °C). Butter an 8-inch
Crispy Baked Potato Chips
Ingredients: 2 large russet potatoes 2 tablespoons olive oil ¼ teaspoon salt or to taste Directions: Using a mandolin, slice potatoes very thinly (about 1/16 inch thick). Soak sliced potatoes in water for approx. 2 hours. Drain, and pat dry. Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons of olive oil. Line two
