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Recipe Results 126 of 142 pages
Loaded Grilled Potato Chips
Loaded Grilled Potato Chips Ingredients: 4 large russet potatoes, scrubbed 8 ounces bacon, chopped in pieces 2 Tbsp. butter 8 ounces cheddar cheese, shredded 1/2 cup minced fresh scallions 1/2 cup sour cream Kosher salt Freshly ground black pepper Directions: Preheat your griddle to medium high heat. While it heats up, slice the potatoes into
Roasted Red Peppers Hummus
Roasted Red Peppers Hummus Ingredients: 1 12-oz. jar roasted red peppers, drained 2 15-oz. cans chickpeas, drained and rinsed 1/2 cup tahini 1 garlic clove, minced 1/4 cup lemon juice 3/4 tsp. salt 1/2 tsp. ground cumin 1/4 cup olive oil Directions: Pat the roasted red peppers dry, removing as much water as possible. Combine
Mediterranean Meatballs
Mediterranean Meatballs Serve with cooked rice and snap peas or serve as an appetizer. Ingredients: 1 lb. ground beef or lamb 1/3 cup feta cheese ½ sm. onion, grated 3 garlic cloves, minced ½ tsp. ground pepper 1 tsp. salt 1 tsp. cumin 1 tsp. oregano, dried ½ tsp. cinnamon ¼ cup flat leaf parsley,
Mustard Pretzel Dip
Mustard Pretzel Dip Yield: 3½ cups Ingredients: 1 cup sour cream 1 cup mayonnaise 1 cup prepared mustard 1/2 cup sugar 1/4 cup dried minced onion 1 envelope (1 oz.) ranch salad dressing dry mix Directions: In a large bowl, combine ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels or cheese.
Spicy Mexican Shrimp Bites
Spicy Mexican Shrimp Bites Ingredients: 1/2 pound cooked deveined shrimp, diced 1-1/2 cups frozen corn 3 scallions, sliced 2 Roma tomatoes, seeded and diced 1 jalapeno, seeded and diced 1 clove garlic, minced 5 Tbsp. olive oil, divided 1 Tbsp. chopped fresh cilantro 1-1/2 teaspoons chili powder 1 tsp. salt zest and juice of 2
Squash Puppies
Squash Puppies Ingredients: 1 quart vegetable oil for frying 1 cup self-rising cornmeal ¼ cup self-rising flour 2 tsp. garlic powder 2 tsp. kosher salt ½ tsp. paprika ¼ tsp. cayenne pepper (optional) 1 cup grated squash ½ cup chopped onion 1 egg, beaten ¼ – ⅓ cup milk Directions: Heat 1 quart of cooking
Chicken Meatballs with Maple Bourbon Mustard Sauce
Ingredients for the meatballs: 3 cloves garlic, minced 1/4 cup chopped onion 1 egg 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup bread crumbs 2 tablespoons flat leaf parsley, chopped 1 pound ground chicken 1 tablespoon butter 1 tablespoon olive oil For the Maple Bourbon Mustard Sauce: 3/4 cup whole grain
Breakfast Potato Skins with Chorizo
Ingredients: 2 large potatoes, scrubbed 1/2 pound chorizo sausage, casing removed 2 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon black pepper 2 large eggs crumbled Cotija cheese, optional Directions: In a 400º F oven bake the potatoes for an hour, or until done. Let the potatoes cool slightly. Meanwhile, brown the chorizo in a large
Mushroom Poppers
Ingredients: 12 large mushrooms 12 1” cubes of pepper jack cheese 1/2 C. flour 1 t. salt 1/4 t. ground cumin 1/4 t. ground oregano 1/4 t. onion powder 1/2 C. milk 1 large egg 1.5 C plain bread crumbs Vegetable oil for frying Directions: Combine flour, salt, cumin, oregano, onion powder, egg & milk
Simple Fish Tacos
Ingredients: 1/2 cup sour cream (non-fat) 1/4 cup mayonnaise (fat-free) 1/2 cup fresh cilantro (chopped) 1/2 package taco seasoning (package low-sodium, divided) 1 pound cod or white fish fillets (cut into 1 inch pieces) 1 tablespoon olive oil 2 tablespoons lemon juice 2 cups red and green cabbage (shredded) 2 cups tomato (diced) 12 corn
