Search Results for "Radish"
Recipe Results 118 of 307 pages
Baja Fish Tacos
Baja Fish Tacos Ingredients: 10-15 small fish fillets (crappie, bluegill, or yellow perch recommended) 1 cup breadcrumbs 1 Tbsp. garlic powder ½ package taco seasoning mix Salt, to taste 1 cup milk 1 can spray-on olive oil 1 package of small, soft, white corn tortillas Ingredients for Baja sauce: ½ cup mayonnaise ½ cup plain
Maple-Barbecued Ribs
Maple-Barbecued Ribs Ingredients: 3 pounds spareribs 1 cup pure maple syrup 2 tablespoons chili sauce 2 tablespoons white distilled or cider vinegar 1 grind black pepper 1/2 cup chopped onion 2 teaspoons Worcestershire sauce 1 teaspoon salt 1/2 teaspoon dry mustard 1/4 cup brandy (optional) Directions: Preheat the oven to 375˚F. Cut the spareribs into
Cranberry Sauce With Apples & Ginger
Cranberry Sauce With Apples & Ginger Ingredients: 12 oz cranberries, fresh or frozen and defrosted 1 apple, cored and chopped into 1/3-inch pieces 1/2 cup raw organic honey 1/2 cup water 1 1/2 tbsp fresh ginger, finely minced Zest and juice of 1/2 lemon 1/8 tsp sea salt Directions: Add all ingredients to a large
Creamy Pumpkin Pasta
Creamy Pumpkin Pasta Ingredients: 12 ounces bow tie pasta 2 tablespoons olive oil 2 garlic cloves, minced 1 cup mushrooms chopped coarsely 2 cups 2% milk 4 ounces cream cheese, cubed 1.5 cup pumpkin puree 1/2 teaspoon salt 1 teaspoon sage 1/2 teaspoon thyme 2 tablespoon fresh rosemary chopped Directions: Wash your hands and preparation
Venison Steak
Venison Steak Ingredients: 2 pounds round venison steak ½ cup flour ¾ teaspoon salt 1 teaspoon pepper ½ teaspoon garlic powder 2 tablespoons vegetable oil 4 ounces fresh mushrooms, if desired 3 carrots, diced 1 small onion, sliced 1 cup beef broth Directions: Cut steak into eight 4-ounce servings. Mix flour, salt, pepper, and garlic
Venison Meatloaf
Venison Meatloaf Ingredients: 2 pounds ground venison 1 cup beef broth 3 eggs, slightly beaten 1 teaspoon minced garlic (approximately 2 cloves) 2 cups plain, soft bread crumbs ½ cup chopped onion 1 tablespoon Italian seasoning 1/8 teaspoon salt 1/8 teaspoon pepper 1 (15 ounces) can crushed tomatoes 2 cups tomato juice 1 tablespoon vinegar
Slow Cooker Barbecue Chicken or Pork
Slow Cooker Barbecue Chicken or Pork Barbecue Sauce: 14.5 oz. canned tomato sauce 1 Tbsp. brown sugar (optional) 1/4 cup cider vinegar 1 Tbsp. yellow mustard 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. chili powder 1/4 tsp. cayenne pepper 1 tsp. black pepper 1/4 tsp. cinnamon 1/2 tsp. paprika Chicken or Pork:
Potato Hobo Packs
Potato Hobo Packs Ingredients: 2 medium unpeeled russet potatoes, cut into 1-inch chunks (about 2 cups) 4 small unpeeled red potatoes, cut into fourths (about 1 1/2 cups) One onion, thinly sliced 2 tablespoons cold butter or margarine 1/2 teaspoon dried sage leaves 1/2 teaspoon paprika 1/2 teaspoon salt Optional: 2 tablespoons chopped fresh chives
Zucchini Snack Pizzas
Zucchini Snack Pizzas Ingredients: 1 large zucchini, washed and trimmed 1 tomato, coarsely chopped 1 cup grated mozzarella cheese 4 to 6 basil leaves, chiffonaded, for garnish Directions: Preheat oven to 400˚F. Cut the zucchini horizontally or severely on the bias about 1/3 inch thick. Brush with olive oil and season with salt and pepper.
Western Barbecued Spareribs
Western Barbecued Spareribs Yield: 4 servings Ingredients: 3 1/2 to 4 lbs. spareribs 1/2 cup ketchup 1/3 cup cider vinegar 2 tablespoons brown sugar 1/4 cup worcestershire sauce 2 teaspoons lemon juice 1/2 teaspoon dry mustard 1 to 2 teaspoons chili powder 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper Directions:
