Search Results for "beets"
Recipe Results 123 of 208 pages
Greek Easter Bread
Ingredients 1 teaspoon whole allspice 1 (3-inch) cinnamon stick 1 cup warm water dash of salt dash of sugar 2 pkgs. dry yeast 4 3/4 s bread flour, divided Directions Place allspice and cinnamon in a spice or coffee grinder; process until finely ground. Set aside. Combine water, dash of salt, dash of sugar and
Honey Oat Bread
Ingredients 1 envelope (1/4 oz.) active dry yeast 2/3 lukewarm water (105° to 115°) 1/4 teaspoon sugar 2 1/2 s old-fashioned rolled oats about 1 1/2 cups durum wheat flour* 1 1/2 teaspoons salt 4 eggs, at room temperature 1/3 honey 2 tablespoons unsalted butter, melted, or corn oil. 1 to 2 tablespoons poppy seeds
Party Pinwheels
Party Pinwheels Ingredients: 2 ( 8 oz.) pkgs. cream cheese, softened 1 (.4 oz.) pkg. ranch dressing mix 1/2 cup minced sweet red peppers 1/2 cup minced celery 1/4 cup minced green onions 1/4 cup diced olives 3 to 4 (10-inch) tortillas Directions: In mixing bowl, beat cream cheese and dressing mix until smooth. Add
Spicy Steak Lettuce Wraps
Ingredients: ½ cup Greek yogurt, plain, nonfat 3 Tbsp. prepared horseradish 1 flank steak (~1/2 lb) 1 head Bibb lettuce 1 Fuji apple Kosher salt and freshly ground black pepper, to season Directions: Stir together the yogurt and horseradish; refrigerate until service. Season the steak as desired with salt and pepper. Place on a hot
Country Cornbread
Ingredients: 1 cup milk 1/4 cup butter or margarine, melted 1 egg 1 1/4 cups yellow, white or blue cornmeal 1 cup all-purpose flour 1/2 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt Directions: Heat oven to 400ºF. Grease bottom and side of round pan, 9×1 1/2 inches, or square pan, 8x8x2 inches. Beat
Slow-Cook Barbecue
Ingredients: 1 1/2 pounds chuck steak (boneless, 1 1/2 inches thick) 1 garlic clove (peeled and minced) 1/4 cup wine vinegar 1 tbsp. brown sugar 2 tbsp. Worcestershire sauce 1/2 cup ketchup 1 tsp. salt (optional) 1 tsp. dry or prepared mustard 1/4 tsp. black pepper Directions: Cut the beef on a diagonal, across the
Cheddar Biscuits
Ingredients 2 cups biscuit baking mix 2/3 cup milk – low fat okay 1/2 cup shredded mild cheddar cheese – low fat okay 1/4 cup butter OR margarine – melted 1/4 teaspoon garlic powder OR granulated garlic Parsley flakes – as needed Directions Combine baking mix, milk, and cheddar and beat with a wooden spoon
Extreme Veggie Scrambled Eggs
Ingredients 1/4 cup olive oil 1/4 cup sliced fresh mushrooms 1/4 cup chopped onions 1/4 cup chopped green bell peppers 6 eggs 1/4 cup milk 1/4 cup chopped fresh tomato 1/4 cup shredded Cheddar cheese Directions Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; sauté until
Rhubarb Ice Cream
Ingredients 3 s fresh or frozen rhubarb, thinly sliced 2 s sugar 1 teaspoon lemon juice 1 heavy whipping cream Directions Place rhubarb in ungreased 13x9x2-inch baking dish; sprinkle with sugar; toss to coat. Cover and bake at 375° 30 to 40 minutes or until tender, stirring occasionally. Cool slightly. Process in batches in blender
Rhubarb Ice Cream
Ingredients 3 s fresh or frozen rhubarb, thinly sliced 2 s sugar 1 teaspoon lemon juice 1 heavy whipping cream Directions Place rhubarb in ungreased 13x9x2-inch baking dish; sprinkle with sugar; toss to coat. Cover and bake at 375° 30 to 40 minutes or until tender, stirring occasionally. Cool slightly. Process in batches in blender
