Search Results for "Radish"
Recipe Results 140 of 307 pages
Top Loin Steaks with Red Wine Sauce
Ingredients: 2 boneless beef top loin (strip) steaks, cut 1-inch thick or beef shoulder top blade (flat iron) steaks (about 8 ounces each) 1 teaspoon lemon pepper Chopped fresh parsley (optional) Red Wine Sauce: 1 tabelspoon olive oil 1 cup sliced cremini or button mushrooms 2 cloves garlic, minced 1/2 cup dry red wine 1/3
Maple Barbecued Spareribs
Ingredients: 3 pounds spareribs 1 teaspoon Worcestershire sauce 3/4 cup pure maple syrup 1 teaspoon salt 1 tablespoon tomato catsup 1/4 teaspoon dry mustard 1 tablespoon cider vinegar 1/8 teaspoon black pepper 1 tablespoon finely chopped onion Directions: Place spareribs into a saucepan and add enough water to cover. Bring to a boiling point, reduce
Beef Burrito with Pepper Jack Cheese and Black Beans
Ingredients 1/2 pound ground beef sirloin 2 teaspoons minced garlic 1 cup chunky salsa, divided 2 cups cooked brown or white rice 6 (9 inch) whole-wheat flour tortillas 1 (15 oz) can black beans, drained and rinsed 1 (11 oz) can corn kernels, drained 2 cups shredded Pepper Jack cheese 1/3 cup sliced green onion,
Mouthwatering Mini Burgers
Ingredients 1 1/2 pounds Certified Angus Beef brand ground chuck 1 head Bibb lettuce, washed and separated 1 small red onion, sliced 8 silver dollar buns Salt and pepper to taste Directions Form ground chuck into eight 3-oz patties. Season lightly with salt and pepper. Grill until meat thermometer placed in center of patties registers
Turkey Twirl
Ingredients 1 tablespoon light mayonnaise 1 10 inch flour tortilla 3 ounces thinly sliced turkey 3 ounces thinly sliced cheese 2 tablespoons shredded carrot Directions Spread mayonnaise on tortilla. Layer turkey, cheese and carrot on tortilla and roll up. Cut in half. Serve. Univ. of California Cooperative Extension
Cheesy Open-faced Roast Beef Sandwich
Ingredients 1 pound deli roast beef, thinly slice 1 loaf sourdough bread, cut into 8 slices, 1/2-inch each 2 tablespoons olive oil 1 (16 oz) jar prepared Alfredo sauce 1/2 cup thinly sliced fresh basil leaves 2 (14 oz) can artichoke hearts, drained and cleaned (remove any hard leaves) 1 cup shredded parmesan cheese 1/2
Pecan Chicken
Ingredients 1/3 cup finely chopped pecans 1/3 cup dry bread crumbs 1/2 teaspoon dried thyme 1/2 teaspoon paprika 1/2 teaspoon salt 4 boneless skinless chicken breast halves (4 oz each) 3 tablespoons Dijon mustard Maple-Dijon Sauce: 1/4 cup maple syrup 1 tablespoon Dijon mustard Directions In a shallow bowl, combine the pecans, bread crumbs, thyme,
Sirloin on Belgian Endive
Ingredients 1 pound Certified Angus Beef ® top sirloin steak Blue cheese (2 oz), crumbled 8 spears Belgian endive 8 pecans, toasted Salt and pepper to taste Directions Preheat grill to medium-high. Season steaks with salt and pepper; grill over medium-high heat to desired doneness. Remove steaks and allow to rest 5 minutes; slice thinly
Ohio State Fair Deep-Fried Catfish
Ohio State Fair Deep-Fried Catfish Submitted by: Ohio Proud Yield: 4 servings Prep time: 10 minutes Cooking time: 10 minutes Total time:20 minutes Ingredients 2 to 4 Ohio catfish fillets 1 box seasoned coating mix 2 cups cold water Oil Directions: Preheat cooking oil to 350°. Cut catfish into 1-inch square pieces. Soak catfish in
Asian Grilled Pork Tenderloin with Pineapple
Ingredients 2 pork tenderloins (12-16 oz. each) Marinade: 1 teaspoon chili powder 1 (6 oz) can pineapple juice (3/4 cup) 3 tablespoons soy sauce 2 tablespoons minced garlic 2 tablespoons minced fresh ginger 1 1/2 teaspoons salt 1 teaspoon ground cumin 2 cups peeled and cubed fresh pineapple 1/2 teaspoon ground black pepper skewers Directions
