Search Results for "Tomato"
Recipe Results 168 of 182 pages
Sheet Pan Roasted Vegetables
Sheet Pan Roasted Vegetables Ingredients: 2 med. russet potatoes, peeled and cubed 4 med. carrots, peeled and cubed ½ lb. med. asparagus, ends trimmed and halved 5-6 radishes, ends trimmed and halved 2 large parsnips, peeled and cubed 2 Tbsp. fresh garlic, finely chopped 2 Tbsp. olive oil 1 tsp Italian seasoning ½ Tbsp. soy
Slow Cooker Corned Beef and Cabbage
Ingredients: 8 small red potatoes 2 cups baby carrots 1 small onion, quartered 1 corned beef brisket (4 pounds), rinsed and trimmed 2 tablespoons Mixed Pickling Spices 1 teaspoon Minced Garlic 1/2 head cabbage, cored and cut into wedges Directions: Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle
Dill Pickle Soup
Submitted by: Gaye V. Ochs of Leeper, PA Ingredients: 5 Dill Pickles, shredded 4 teaspoons butter, divided 1 quart water 1 carrot, chopped 2 celery stalks, chopped 1 parsley root, chopped 1 leek, chopped 1 potato, chopped and cubed 1/2 cup sour cream 2 tablespoons chopped dill Directions: Over overflow heat to avoid browning, saute
Braised Young Vegetables
Ingredients 1 medium beet olive oil 2 s rich meat or vegetable stock 4 zucchini (4 in. long) with flowers 12 baby or 8 small potatoes 1 celery stalk 8 baby carrots, peeled 4 baby white onions, peeled 5 oz. mushrooms, cleaned and trimmed 1 1/2 s shelled green peas salt and pepper to taste
Corned Beef and Cabbage in Slow Cooker
Corned Beef and Cabbage in Slow Cooker Ingredients: 3 carrots, peeled and cut into pieces 1 yellow onion, peeled and quartered ½ lb. small potatoes, halved 1 corned beef brisket, about 3-4 pounds Pickling spice packet from corned beef 2 8 to12 oz. beers or 2 cups water 6 sprigs fresh thyme ½ head cabbage,
Traditional Irish Stew
Traditional Irish Stew Ingredients: 2 Tbsp. vegetable oil, divided 1 pound lamb cutlets or mutton (bones removed,cut into 2-inch chunks), divided 2 pounds potatoes (peeled and cut into quarters), divided 1 cup roughly chopped carrots, divided 1 cup roughly chopped onion, divided 1 cup finely sliced leeks, cleaned and divided 2 Tbsp. all-purpose flour 3
New England Clam Chowder
Ingredients: 6 slices bacon 2 cups new red potatoes, cut into small cubes 1 cup carrots, peeled and cut into small cubes 1 cup white onion, chopped 8 ounces canned clams, undrained 2 tablespoons flour 2 tablespoons butter, melted 3 cups whole milk 1 cup half and half cream 2 teaspoons freshly ground black pepper 1 teaspoon
Spring Vegetable Saute
Ingredients: 1 teaspoon olive oil 1/2 cup sweet onion (sliced) 1 garlic clove (finely chopped) 3 new potatoes (tiny, quartered) 3/4 cup carrot (sliced) 3/4 cup asparagus pieces 3/4 cup sugar snap peas, or green beans 1/2 cup radishes (quartered) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dill (dried) Directions: Heat the oil
Panfish Chowder
Submitted by Karen Crain of Cortland, Ohio Ingredients: 4 slices bacon 1/2 cup chopped onion 1/2 cup diced carrots 1/2 cup chopped celery 1 lb yellow perch (or other fish) cut in 1 inch chunks 1 can 15.4 oz cooked potatoes, diced 1 cup water salt and pepper to taste 1 cup milk~regular or 2%
Cranberry Glazed Meatballs
Cranberry Glazed Meatballs Ingredients: 1 Pound Ground Turkey 12 Ounces Sausage 1 Cup Sweet Potato shredded 1 Cup Apple shredded 1 Egg 2 Tablespoons Parsley fresh, chopped 1 Tablespoon Onion Flakes dried 1/8 Teaspoon Pepper 1/8 Teaspoon Salt 4 Cups Cranberry Juice Cocktail 1/3 Cup Sugar Directions: Preheat oven to 375°F. Grease baking sheet and
