Search Results for "Potato"
Recipe Results 156 of 184 pages
Quinoa “Risotto” with Shrimp and Kale
Ingredients: 3 tablespoons olive oil 3 cloves garlic (minced) 1 pound large shrimp (peeled and deveined) Salt and freshly ground black pepper 1/2 yellow onion (diced) 1 cup well-rinsed quinoa 2 1/4 cups chicken stock (or low-sodium chicken broth) 1 cup chopped kale 1/2 cup frozen peas 1/2 cup frozen corn 1 medium plum
Argentinean Grilled Steak with Salsa Criolla
Ingredients for the sauce: 1 large, ripe tomato (cored, seeded, and finely chopped, about 1/2 cup) 1/4 small red onion (finely chopped, about 1/4 cup) 2 tablespoons fresh parsley (finely chopped) 2 teaspoons extra virgin olive oil 2 teaspoons red wine vinegar 1/2 teaspoon minced garlic 1/4 teaspoon oregano leaf 1/8 teaspoon low-sodium adobo seasoning
Mexican Chicken Soup
Ingredients: 2 15-ounce cans diced tomatoes (Mexican style) 1 15-ounce can black beans, drained and rinsed 2 cups frozen corn or 1 15-ounce can corn, drained and rinsed 1 14.5-ounce can sodium-reduced chicken broth or 2 cups homemade chicken broth 2 cloves garlic, minced or 1/2 tespoon garlic powder 1 teaspoon chili powder 1 teaspoon
Spicy Spinach and Artichoke Dip
Ingredients: 1/2 cup butter (1 stick) 1 medium onion, chopped (1 cup) 2 (10-ounce) packages frozen chopped spinach, thawed and well drained 1 (14-ounce) can artichoke hearts, drained and chopped 1 (8-ounce) package cream cheese 1 (8-ounce) carton sour cream 1 cup shredded Monterey Jack cheese, divided 1 cup grated Parmesan cheese, divided 2 tablespoons
Mike’s Low GI Chili
Mike’s Low GI Chili Submitted by: Mike Ping, Farm and Dairy Circulation Manager Ingredients: 2 lbs. 80/20 ground beef 3 DiRusso’s medium spicy Italian sausage links 1 large sweet onion, diced 2 green peppers, diced 1 tsp. salt 2 tsp. minced garlic 1 Tbsp. cumin ½ tsp. cayenne ¼ cup chili powder 1 cup V8
Veggie Pizza Dip
Ingredients: 2 tablespoons unsalted butter ½ small onion, chopped 4 ounces baby bella mushrooms, sliced 8 ounces (2 cups) Mozzarella cheese, shredded and divided 8 ounces cream cheese, softened ¼ cup Parmesan cheese , grated ½ cup Greek yogurt or sour cream 1 teaspoon Italian seasoning ½ teaspoon garlic powder Salt and pepper, to taste ¼
Eggplant Lasagna Rolls
Ingredients: 6 whole-grain lasagna sheets 1/4 cup olive oil 1 small onion, diced 2 cloves garlic, finely chopped 1/4 cup water 2 small eggplants, peeled and diced 2 small carrots (diced) 1 red bell pepper, seeded and diced 18 black olives, pitted and finely chopped 1 tablespoon finely chopped fresh cilantro leaves 1/4 teaspoon salt
Football Turnovers
Ingredients 1 (15 ounce box) refrigerated pie crusts (two 9-inch crusts) ½ lb. meatballs, cooked 1 (8-ounce) can tomato sauce ¼ cup grated Parmesan cheese Milk for glaze Directions To make a batch, first set out crusts to bring them to room temperature (about 15 minutes) and heat oven to 375°. Meanwhile, cut meatballs into
Best Vegetarian Chili Ever
Ingredients 1 tablespoon olive oil 1/2 medium onion, chopped 2 bay leaves 1 teaspoon ground cumin 2 tablespoons dried oregano 1 tablespoon salt 2 stalks celery, chopped 2 green bell peppers, chopped 2 jalapeno peppers, chopped 3 cloves garlic, chopped 2 (4 oz.) cans chopped green chili peppers, drained 2 (12 oz.) packages vegetarian burger
Swamp Soup
Swamp Soup Ingredients: 2 bunches greens: turnip, kale or collard 2 Tbsp. butter 1 medium sweet onion, diced 1 carrot, diced 4 ribs celery, diced To taste salt and black pepper 1 tsp. ground thyme 2 garlic cloves, minced 3/4 lb. kielbasa or smoked sausage, diced 2 15 oz. cans white beans, drained and rinsed
