Search Results for "Radish"
Recipe Results 171 of 307 pages
Roasted Brussels Sprouts, Potatoes and Chicken
Roasted Brussels Sprouts, Potatoes and Chicken Ingredients: 3 cups brussels sprouts (fresh or frozen halved vertically, about 3/4 pound) 4 small red potatoes (cut into chunks) 1/2 cup chopped onion 2 cloves garlic (minced) 2 Tbsp. olive oil 1/4 tsp. salt 1/8 tsp. pepper 1/2 cup ricotta cheese (or cottage cheese) 1/4 cup mozzarella cheese
Blueberry Maple Breakfast Bake
Ingredients: 1 loaf (14 ounces) egg challah or other white bread 4 ounces reduced-fat cream cheese 2 cups fresh or frozen blueberries, divided 8 eggs, beaten 1-½ cups milk ¼ cup maple syrup ¼ cup melted butter Directions: Preheat oven to 350°F. Grease 9-x-9-2-inch baking dish. Remove crusts from bread. Cut in 1-inch cubes (makes
Apple Blueberry Crisp
Ingredients: 1 cup old-fashioned oats ½ cup flour, divided ½ cup sugar, divided 1 teaspoon ground cinnamon 4 tablespoons butter, cut in small pieces ¼ cup pecans or walnuts, coarsely chopped 1 bag (12 to 16 ounces) frozen blueberries 4 cups peeled and cubed apples or pears Directions: Preheat oven to 375°F Lightly grease a
Baked Apples and Sweet Potatoes
Ingredients: 5 sweet potatoes (cooked) 4 apples 1/2 cup brown sugar 1/2 teaspoon salt 1/4 cup margarine 1 teaspoon nutmeg 1/4 cup hot water 2 tablespoons honey Directions: Boil 5 sweet potatoes in water until they are almost tender. After the sweet potatoes cool, peel and slice them. Peel the apples. Remove the cores,
Corn Bread
Ingredients: nonstick cooking spray 1 1/4 cups flour 1 cup cornmeal 1/3 cup sugar 3 teaspoons baking powder 1/4 teaspoon salt 1 egg 1 cup milk 1 can corn, about 15 ounces (drained) Directions: Preheat oven to 400°F. Coat a 9×9-inch baking dish with nonstick cooking spray. In a large bowl, combine flour, cornmeal, sugar, baking powder,
Baked Turkey Salad
Ingredients: 2 tablespoons olive oil 1 cup thinly sliced celery ½ cup chopped onion ½ pound mushrooms, thinly sliced ½ pound cooked turkey breast, cubed ½ cup mayonnaise ½ cup sour cream ½ cup slivered almonds, toasted 1 tablespoon lemon juice Salt and pepper, to taste ¼ cup breadcrumbs Directions: Preheat oven to 325°F. Lightly grease
Cucumber Crisp
Ingredients 1 large cucumber salt ground black pepper 2oz grated cheddar cheese 1oz fresh white breadcrumbs 1oz butter vegetable oil for greasing Directions: Preheat oven to 350° . Cut the cucumber into 2” pieces. Cut each piece in half lengthways, then cut each piece into quarters. Remove any large seeds. Bring a pan of salted
Fried Green Tomatoes
Ingredients 3 firm green tomatoes, sliced Salt ½ cup cornmeal ½ cup flour ½ tsp Cajun seasoning ½ cup buttermilk 1 egg 3 Tbsp vegetable oil for frying Directions Spread tomato slices on paper towels. Sprinkle with salt. Allow 15 minutes resting for salt to remove excess water from tomatoes. Blot each side dry with
Baked Acorn Squash with Pineapple
Ingredients 1 large acorn squash (approximately 32 oz) 1 cup crushed pineapple, drained 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger Directions Preheat oven to 350º. Cut squash in half and remove seeds. Place each half, cut side down, in a baking dish. Cover dish and bake
Sweet Corn Bake
Ingredients 1 can cream-style corn 1 (8 to 9 oz.) box corn muffin mix 1/2 sour cream 1/2 stick butter or margarine, melted salt and pepper to taste Directions Preheat oven to 400°. In mixing bowl, blend all ingredients with spoon until batter is well incorporated and there are no dry spots of muffin mix.
