Search Results for "Grapes"
Recipe Results 113 of 143 pages
Little Meat Loaves
Ingredients 2 eggs, beaten 3/4 crushed buttery round crackers 1/2 milk 1/2 grated Parmesan cheese 1/2 onion, chopped 1 teaspoon Worcestershire sauce 1 teaspoon dried Italian-style seasoning 1 teaspoon garlic salt 1 lb. lean ground beef 1 lb. ground sausage 1 ketchup 1/2 brown sugar, packed 1 tablespoon Worcestershire sauce Directions Preheat oven to 350°.
Empanadas
Ingredients Dough: 1 (3 oz.) pkg. cream cheese, room temperature 1/2 butter, room temperature 1 cup flour Cream all ingredients with electric mixer until dough is smooth. Refrigerate dough overnight. Filling: Mix 1 2 1/2 oz. can of deviled ham with 1/2 cup grated Monterey Jack or Muenster cheese. Directions Assembly: Roll out dough to
Creamy Italian Minestrone
Ingredients 2 (10 1/2 oz.) cans condensed beef bouillon 1 (10 oz.) pkg. frozen chopped spinach 1 1/2 s rotini macaroni, uncooked 1 (10 1/4 oz.) can condensed tomato soup 1 (6 oz.) can tomato paste 4 cups milk 1 1/2 s zucchini, sliced and quartered 1 teaspoon oregano, crushed 1/4 teaspoon garlic powder 2
Chorizo Stuffed Zucchini
Chorizo Stuffed Zucchini Ingredients: 4 medium zucchini 3 tsp. oil, divided 2 links fresh chorizo sausage 2 scallions, thinly sliced 3 oz. Monterey Jack cheese, coarsely grated 1/2 cup cilantro, chopped, plus more for sprinkling To taste kosher salt and pepper Directions: Place rimmed baking sheet in oven and heat to 450 F. Cut zucchini
Butternut Squash Soup
Butternut Squash Soup Ingredients: 2 Tbsp. olive oil 1 lg. yellow onion, chopped ½ tsp. sea salt 1 med. butternut squash, peeled, seeded and cubed 3 garlic cloves, chopped ½ Tbsp. minced fresh rosemary 1 tsp. grated fresh ginger 3 to 4 cups vegetable broth black pepper to taste crusty bread Directions: Heat the oil
Potato Salad Bites
Potato Salad Bites Ingredients: 12 small red potatoes, halved 2 tsp. olive oil ½ cup sour cream 2 Tbsp. minced fresh chives, divided 2 Tbsp. butter, melted 2 Tbsp. chopped drained capers 1½ tsp. lemon juice ½ tsp. salt ½ tsp. black pepper 2 Tbsp. grated Parmesan cheese Directions: Preheat oven to 450 F. Combine
Tzatziki Chicken Salad
Tzatziki Chicken Salad Yield: 4 Servings Serve with warm pita bread or toss with mixed greens for a refreshing salad. Tzatziki: 1 cup plain whole milk yogurt 3/4 cup peeled, seeded, and coarsely grated cucumber, drained 1 tablespoon fresh lemon juice 1 tablespoon extra virgin olive oil 2 cloves garlic, minced 1 teaspoon minced fresh
Make-Ahead Stuffed French Toast
Ingredients: 30-36 slices French bread OR baguette, 1/2-inch thick (12 oz.) 4 oz. cream cheese, softened 1 cup strawberry preserves 8 Eggs 1-1/2 cups milk 1 can crushed pineapple, undrained 8 oz. 1/4 cup orange juice 2 tsp. freshly grated orange peel 1 tsp. vanilla 1/2 tsp. salt Directions: Heat oven to 350°F. Spread 1/2
Pesto Pull-Apart Bread
Ingredients: 1 loaf of sourdough bread (around 26 ounces) 1 jar (6.25 ounces) ready-made pesto 3 ounces grated gruyere or swiss cheese 1/2 cup unsalted butter, melted Coarse sea salt for sprinkling 2 teaspoons chopped fresh rosemary Directions: Preheat the oven to 350°F. Set bread loaf on top of large sheet of aluminum foil. Cut
Eggplant Parmesan
Ingredients: 3 large eggs, beaten 2-1/2 cups panko crumbs 3 medium eggplants, cut into 1/4-inch rounds 2 jars (4-1/2 ounces each) sliced mushrooms, drained 1/2 tsp parsley flakes 1/8 teaspoon dried oregano 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1 jar (28 ounces) spaghetti sauce Directions: Preheat oven to 350°. Place eggs
