Search Results for "Potato"
Recipe Results 140 of 184 pages
Hot Brown Kretschmar Deli
Ingredients 4 bakery croissants 1 (8-oz.) pkg. Kretschmar Smoked Turkey Breast 3 cups prepared alfredo sauce 2 slices Kretschmar Mild cheddar cheese 2 slices Kretschmar Swiss cheese 1 large red tomato, sliced 1 teaspoon smoked paprika 2 slices cooked bacon, crumbled Directions Preheat oven to 400°. Place croissants in a 9 x 11 x 2-inch
Cavatini
Cavatini Ingredients: 1 green bell pepper, chopped 1 yellow onion, chopped 2 cups sliced and quartered pepperoni 16 oz. fresh mushrooms, sliced 1 6 oz. can tomato paste 1 32 oz. jar spaghetti sauce 1 clove garlic, peeled and minced 1 cup rigatoni pasta 1 cup rotini pasta 1 cup macaroni 1 pound ricotta cheese
Whole Wheat Pasta Primavera
Whole Wheat Pasta Primaveraa Courtesy of: Cleveland Clinic clevelandclinic.org Ingredients: 12 ounces whole wheat spaghetti 2 tablespoons extra virgin olive oil 2 cloves garlic, chopped 1 pint cherry tomatoes, quartered 4 ounces sugar snap peas, thinly sliced 4 ounces green beans, thinly sliced 2 scallions (white and light green parts), chopped ¼ teaspoon kosher salt
Spanish Beef Casserole
Spanish Beef Casserole Ingredients: 1 lb. extra lean ground beef 1 medium onion, chopped 1 can whole kernel, drained 1 can black beans, rinsed and drained 1 pkg. taco seasoning mix 8 to 12 corn tortillas 3/4 cup nonfat sour cream 2 cans Rotel tomatoes w/green chilies, drained 1/3 cup Mexican blend or taco cheese,
Leek and Mushroom Orzo
Leek and Mushroom Orzo Yield: 4 cups Prep time: 15 minutes Cooking time: 30 minutes Total time:45 minutes Ingredients: 2 cups ramps or leeks, chopped 1 Tablespoon oil 2 cups mushrooms, sliced 1 cup dry orzo (rice shaped pasta) 2 cups chicken or vegetable broth 1 1⁄2 cups tomato, chopped 3 Tablespoons light cream cheese
Red, White and Blue Nachos
Red, White and Blue Nachos Red and White Pico Ingredients: 1 large tomato, diced ⅓ cup white onion, diced 3 garlic cloves, minced Salt and pepper to taste White Nacho Sauce Ingredients: 1 Tbsp. butter 1 Tbsp. all purpose flour ½ cup vegetable broth or milk 1 Tbsp. liquid from a jar of jalapenos Pinch
Layered Mexican Dip Cups
Layered Mexican Dip Cups Ingredients: 8 8 oz. clear plastic punch cups 1 lg. can refried beans ½ cup sour cream 1 pkg. taco seasoning, divided 1 1/2 cups sour cream 1 1/2 cups guacamole 1 sm. can sliced black olives, chopped 1 cup shredded colby cheese 1/2 cup tomatoes, chopped 1/2 cup green pepper,
Mediterranean Cauliflower Salad
Mediterranean Cauliflower Salad Ingredients: 1 head raw cauliflower cut into florets 1 whole bunch parsley stems partially removed 3 to 4 Roma tomatoes very small diced or chopped 1 English cucumber hot house cucumber, chopped ½ red onion finely chopped 1 to 2 garlic cloves minced Kosher salt and pepper Juice of 2 lemons Extra
20-Minute Chicken Creole
20-Minute Chicken Creole Ingredients: 1 Tbsp. vegetable oil 2 chicken breasts (whole, skinless, boneless) 1 can diced tomatoes (14 1/2 oz., with juice) 1 cup chili sauce 1 green pepper (chopped, large) 2 celery stalks (chopped) 1 onion (chopped) 2 garlic cloves (minced) 1 tsp. dried basil 1 tsp. parsley (dried) 1/4 tsp. cayenne pepper
Arugula & Canadian Bacon Omelet
Arugula & Canadian Bacon Omelet Ingredients: 2 tablespoons Butter divided 1 cup Arugula 4 cherry tomatoes halved 2 tablespoons Red onions chopped 3 Egg Whites Salt & Pepper 1 heaping tablespoon Basil fresh, sliced 1 slice Canadian Bacon chopped Directions: Melt 1 tablespoon butter in 10-inch nonstick skillet over medium high heat. Add arugula, tomatoes
