Search Results for "Grapes"
Recipe Results 126 of 143 pages
Sweet and Juicy Raisin Tapenade
Ingredients: 1 cup California raisins 1/4 cup pitted Kalamata olives (drained) 2 teaspoons walnuts 1 tablespoon balsamic vinegar 2 teaspoons olive oil 16 whole grain pita wedges or melba rounds Directions: Place tapenade ingredients in food processor. Run until raisins, olives, and walnuts are finely chopped. Can be made ahead and refrigerated. Serve with melba
Corn Dip
Submitted by Betty Glenn of Chester, WV Ingredients: 2 – 8 oz. pkgs. cream cheese 1 stick soft butter 2 cups shredded cheddar cheese 1 can shoepeg corn, drained jalepeno peppers Directions: Mix cream cheese and butter with mixer. Stir in peppers, cheese and corn. Bake at 375° for 30 minutes. Use jalepeno peppers from
Lemon-Zucchini Loaf with Lemon Glaze
Ingredients: 2 cups unbleached all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 2 eggs 1/2 cup canola oil 2/3 cup sugar 1/2 cup buttermilk Juice of 1 lemon (or 2 Tbsp. lemon juice) Zest of 1 lemon 1 cup grated zucchini Directions: Preheat oven to 350°. Grease and flour a 9 by 5 loaf
Tasty Turkey Tetrazzini
Ingredients: 8 ounces whole-wheat fettuccine, spaghetti, macaroni, or other noodles 4 tablespoons light butter (unsalted) 2 cups Mushrooms, sliced (fresh or canned) 1 teaspoon dried thyme 1/2 cup all-purpose flour 2 cups reduced-sodium chicken broth 1 1/2 cups skim milk 4 cups chopped cooked turkey 1 cup peas (frozen) 2 tablespoons grated Parmesan cheese Directions:
Turkey Tetrazzini
Ingredients: 8 ounces whole-wheat fettuccini, spaghetti, macaroni, or other noodles 4 tablespoons butter (unsalted) 2 cups Mushrooms, sliced (fresh or canned) 1 teaspoon dried thyme 1/2 cup all-purpose flour 2 cups reduced-sodium chicken broth 1 1/2 cups skim milk 4 cups chopped cooked turkey 1 cup peas (frozen) 2 tablespoons grated Parmesan cheese Directions: Preheat
Two-Cheese Turkey Tetrazzini
Ingredients Non-stick cooking spray 1 package (12 ounces) whole wheat penne pasta 2 tablespoons butter 1/4 cup flour 3 cups low-fat milk 1 cup fat-free low-sodium chicken broth 1/2 cup dry white wine (or additional chicken broth) 1/2 teaspoon pepper 2 cups sliced white button mushrooms 1/3 cup grated Parmesan cheese 2 cups diced cooked
Thai Chicken Burgers
Ingredients 1 cup mayonnaise 1/4 cup flaked coconut, finely chopped 1 tablespoon chopped fresh mint 2 lbs. ground chicken 2 1/2 cups panko bread crumbs 1/2 cup Thai peanut sauce 2 tablespoons red curry paste 2 tablespoons minced green onion 2 tablespoons minced fresh parsley 2 teaspoons soy sauce 3 cloves garlic, minced 2 teaspoons
Summery Egg Salad Sandwich
Ingredients 1 baguette, sliced in half lengthwise 2 cups fresh spinach, stemmed and shredded 1 green cabbage, shredded 1 cucumber, peeled, seeded and diced 2 cups ripe tomatoes, diced, with juice 1 2- to 3-inch snap beans, finely chopped 2 ears sweet corn, kernels cut from cob 1 sweet red peppers, chopped 1 sweet yellow
Cannoli Bites
Cannoli Bites Ingredients for Filling: 15 oz. whole-milk ricotta cheese ½ cup powdered sugar 2 Tbsp. sugar 1 tsp. finely grated orange or lemon zest ½ tsp. vanilla Ingredients for Cannoli Crusts: 1 box refrigerated pie crusts 3 Tbsp. light brown sugar 1 tsp. ground cinnamon Ingredients for Garnish: ¼ cup miniature semisweet chocolate chips
Salmon Bowls with Carrot Miso Dressing
Salmon Bowls with Carrot Miso Dressing Ingredients: 3 Tbsp. finely shredded fresh carrot 3 Tbsp. white miso paste 1 Tbsp. sesame seeds, toasted, plus extra for garnish 4 tsp. rice vinegar 1½ tsp. grated fresh ginger ¾ tsp. toasted sesame oil ¾ tsp. honey 5 Tbsp. vegetable oil ¼ cup water 1½ cups uncooked farro
