Search Results for "Potato"
Recipe Results 116 of 184 pages
Swiss Stuffed Mushrooms
Submitted by Lynne Herold of Garrettsville, OH Ingredients: 2 lbs. large mushrooms 1/2 lb. sausage, cooked 3 Tbsp. onions, minced 1/2 tsp. garlic powder 1 cup Redpack petite diced tomatoes (with onion, celery & green pepper) salt & pepper to taste 2 cups shredded swiss cheese Directions: Wash mushrooms and remove stems. Blanch caps and
Salmon Pasta
Ingredients 4 oz. uncooked linguine 1 salmon fillet (10 oz.), cut into 1-inch cubes 1 teaspoon fresh minced rosemary 5 tablespoons olive oil, divided 3/4 cup white kidney or cannellini beans, rinsed and drained 2 small plum tomatoes, chopped 6 garlic cloves, minced Salt and pepper to taste Directions Cook linguine according to package directions.
Huevo Rancheros
Ingredients 1 (3 1/2 oz.) can whole green chilies 1 small yellow onion, chopped 2 tablespoons bacon drippings 1 can diced tomatoes, drained 6 ozs. sharp Cheddar cheese, cubed salt to taste 8 eggs Directions Remove all seeds, chop green chilies, saute onions in fat. Add chilies and tomatoes; cook over high heat, stirring constantly,
Gazpacho Steak Salad
Ingredients 1 pound beef shoulder steak 1 can (5-1/2 oz) spicy 100% vegetable juice 8 cups mixed greens or 1 package (10 oz) romaine and leaf lettuce mixture 1 cup baby pear tomatoes, halved 1 cup cucumber, cut in half lengthwise, then into thin slices 1 cup chopped green bell pepper Salt and pepper Crunchy
Classic Beef Chili
Ingredients: 1 tablespoon olive oil 1 large onion, peeled and minced 3 garlic cloves, peeled and minced 2 red bell peppers, seeded and diced 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons dried oregano 1 teaspoon ground cinnamon 1 teaspoon red pepper flakes (if you like it spicy) 1 pound ground beef 4
Pesto Ravioli
Pesto Ravioli Ingredients: 1 pint grape tomatoes 5 oz. pkg. baby spinach 2 8 oz. pkgs. frozen or refrigerated cheese ravioli 1 Tbsp. olive oil 1/3 cup pesto Directions: Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside. Heat oil in a large nonstick skillet
Avocado Veggie Sandwich
Avocado Veggie Sandwich Ingredients: 1 avocado, cored and cut in half 4 Tbsp. sunflower seeds 1/2 large cucumber, sliced 4 radishes, sliced 2 roma tomatoes, sliced 4 whole wheat sandwich thins Directions: Gently remove the insides of the avocado from shell. Cut avocado into thin slices. Spread 1/4 of the avocado slices on bottom piece
Tasty Taco Dip with Tortilla Chips
Ingredients: 3/4 cup sour cream 1 tablespoon taco seasoning 1/4 cup Refried beans 1/4 cup White Onion, diced 6 ounces Olives, Black sliced 3/4 cup Lettuce, Romaine shredded 1/2 cup tomatoes, diced 1/2 cup Cheese, Colby Jack, shredded 1 cup Whole grain tortilla chips Directions: Blend together sour cream, taco seasoning and refried beans. Spread
BLT Club Sandwiches
Ingredients: 12 strips bacon, cooked 12 slices whole wheat bread 1/2 cup mayonnaise, reduced-fat 4 leaves lettuce 2 large tomatoes, cored, each sliced into 6 slices Directions: Spread 1 slice bread with 1/2 tablespoon mayonnaise; top with a lettuce leaf. Spread 1/2 tablespoon mayonnaise on each side of another bread slice; place on lettuce. Top
Mushroom Lover’S Delight
Ingredients 6 slices Italian bread, 3/4-inch thick 1 tablespoon butter or margarine, softened 7/8 Romano cheese, freshly grated 6 large slices tomatoes 10 large mushrooms, sliced seasoned salt and freshly ground pepper 1 cup mayonnaise 2 tablespoons lemon juice 2 tablespoons chives, chopped Directions Butter bread, toast lightly on one side. Turn, sprinkle with two
