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Recipe Results 116 of 252 pages
Steak Bruschetta Sandwich
Ingredients 2 pounds top blade steak 1 cup seeded and diced tomatoes 3 tablespoons pitted and chopped kalamata olives 2 tablespoons chopped fresh basil 1 tablespoon finely chopped red onion 1/4 cup extra virgin olive oil 2 teaspoons balsamic or red wine vinegar 1 loaf Italian or French bread Salt to taste Directions Combine tomatoes,
Creamy Italian Pasta Salad
Ingredients 1 (16 oz.) package fusilli (spiral-shaped) pasta 1 frozen petite peas, thawed 2 (2 oz.) cans sliced black olives 1 cubed Genoa salami 3/4 green onions, chopped 3/4 celery, chopped 1/2 fresh parsley, chopped 1 (.7 oz.) pkg. dry Italian-style salad dressing mix 1 mayonnaise 1 sour cream 2 tablespoons milk Directions In large
Smoky Mountain Pork
Ingredients 2 1/2 lbs. boneless pork, cut into 1-inch pieces 2 (10 3/4 oz.) cans condensed tomato soup 1/2 ketchup 1/3 vinegar 1/4 packed brown sugar 2 tablespoons yellow mustard 1 tablespoon onion powder 1 teaspoon celery seed 1/2 to 3/4 teaspoon liquid smoke hot cooked rice OR noodles nonstick cooking spray Directions Coat large
Pineapple-Chicken Kabobs
Ingredients 3 tablespoons honey 3 tablespoons lime juice, divided 3 tablespoons lite soy sauce, divided 2 boneless, skinless chicken breast halves, cut into 1-inch pieces ground pepper to taste 2 s pineapple chunks 1 medium red bell pepper, cut into 1-inch squares 1/2 large sweet onion, cut into 1-inch pieces peanut oil Directions To make
Heinz’S National Tailgate Recipe Contest Winner Tangy Sportsman Mushroom Recipe
Ingredients 2 lbs. large mushrooms 4 tablespoons butter 1/4 chopped onions 1/2 lb. ground pork sausage 1 (3 oz.) pkg. cream cheese, softened 2/3 Jack Daniels Original No. 7 RecipeTM Barbecue Sauce (or other barbeque sauce) 4 tablespoons Heinz 57? Sauce 1/4 grated Parmesan cheese Directions Preheat oven to 350°. Remove stems from mushrooms, leaving
Tomato Juice
Tomato Juice Ingredients: 3¼ lbs. tomatoes per quart or 23 lbs. per canner load of 7 quarts 1/2 to 1 cup water Per Quart of Juice: 1 tsp. salt 1/2 tsp. onion powder 1/4 tsp. celery salt Directions: Wash, core and remove blemishes from tomatoes. Cut into small sections. In a large stock pot, add
Mexican Casserole
Mexican Casserole Ingredients: 16 oz. can refried beans 1/2 large onion, diced 5 10-inch flour tortillas 1 cup salsa 2 cups Cheddar or Colby Jack cheese, shredded Directions: Preheat oven to 375 F. Spray a 9-inch pie pan with non-stick cooking spray. In a saucepan, cook refried beans and onions (to soften them) on medium-high
Italian Green Beans
Italian Green Beans Ingredients: 4 slices bacon 3 green onions, sliced 2 tsp. minced garlic 14.5 oz. can Italian-style diced tomatoes, undrained ½ tsp. Italian seasoning 2 bags frozen green beans, Italian cut To taste salt and pepper Directions: In a large, deep skillet, cook bacon over medium heat until crisp. Season with a bit
Corn Stuffed Pork Chops
Ingredients: 1/4 cup onion chopped 1/4 cup chopped green bell pepper 1 tsp olive oil 3/4 cup fresh or frozen corn kernels thaw if frozen 2 tbsp canned, diced pimentos 1/8 tsp ground cumin 1/8 tsp ground black pepper 4 4 ounce extra lean pork chops loin Directions: In a large skillet, sauté onion and
Mushroom Pasta with Pancetta
Ingredients: 12 ounces whole grain pasta 2 ounces pancetta, chopped (optional) 2 tablespoons extra virgin olive oil ½ red onion, peeled and chopped 2 garlic cloves, minced 10 ounces sliced cremini mushrooms 4 ounces sliced shiitake mushrooms 1 cup chicken or vegetable broth 1 can white beans, drained and rinsed ¼ cup chopped fresh parsley
