Search Results for "Radish"
Recipe Results 174 of 307 pages
Country Fried Venison
Country Fried Venison Ingredients: 3/4 lb. to 1 lb. of venison chops/steaks (2-3 big or 4-5 small pieces) 8 ounce package of sliced baby Portobello mushrooms 1 medium sweet onion, chopped 1- 12-16 ounce can of either beef or mushroom gravy 1 tablespoon of garlic, minced 1/4 cup green onion, chopped salt, pepper and seasoning
Salmon Burgers
Salmon Burgers Yield: Serves 4 Ingredients: 1 1/4 pounds center-cut salmon fillet, skin and pin bones removed 2 tablespoons dijon mustard 1 tablespoon mayonnaise 1 tablespoon lemon juice 1/2 teaspoon grated lemon zest Pinch of cayenne pepper 2 scallions, chopped 1 cup plus 2 tablespoons panko (Japanese breadcrumbs) Kosher salt and freshly ground black pepper
Turkey Casserole
First published November 20, 1997 Submitted by: Marlene Grant, Alliance, Ohio Ingredients: 1 cup processed cheese 1/2 cup milk 1 – 7oz. package broken spaghetti 2 Tbsp. butter 1 – 10oz. pkg. broccoli, cooked and drained 1 cup cooked turkey, chopped 1 4oz. can mushrooms, drained 2 Tbsp. chopped green pepper 1/4 tsp. poultry seasoning
Sloppy Joe Five Ways
Traditional: 1 pound Ground Beef 1 cup finely chopped yellow onion 1 cup finely chopped green, red or yellow bell pepper 1 can (15 ounces) no salt added or regular tomato sauce 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 4 hamburger buns, split, warmed Toppings (optional): Dill pickle slices, coleslaw, American or Cheddar cheese
Greek-Style Beef Pita
Ingredients: 1 pound beef Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick 1 tablespoon lemon pepper 2 to 3 teaspoons vegetable oil 3/4 cup plain or seasoned hummus 4 whole wheat pita breads, cut crosswise in half Directions: Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and
Carrot & Lemon Thyme Risotto
Ingredients: 4 cups hot vegetable stock 2 Tbsp olive oil 1 onion, finely chopped 2 cloves garlic, crushed 1 lb. carrots, washed and coarsely grated 12 oz. arborio rice zest and juice 1 lemon a few springs of lemon thyme or 1 tsp. dried salt and freshly ground black pepper 1/4 cup freshly grated Parmesan
Skillet Spaghetti
Ingredients: 1 jar (28 ounces) spaghetti sauce 1½ cups water 2 cups (8 ounces) spaghetti pasta, broken in half, uncooked 2 cups cooked ground beef ½ cup grated parmesan cheese Directions: In a 12-inch skillet, combine spaghetti sauce and water. Stir to combine. Bring to a boil. Add spaghetti pasta. Stir well, keeping spaghetti under the sauce. Cover and reduce heat to simmer for 20-25
Ham & Egg Casserole
Ingredients: 12 eggs 1 carton (15 oz.) ricotta OR cottage cheese 1/2 cup all-purpose flour 1 tsp. baking powder 2 cups shredded Italian cheese blend (8 oz.) 2 cups chopped cooked ham (8 oz.) 1/4 cup minced green onions Directions: HEAT oven to 350°F. BEAT eggs in large bowl until blended. ADD ricotta cheese, flour and baking powder;
Chicken and Broccoli Alfredo
Ingredients: 8 ounces linguine pasta 1 cup fresh or frozen broccoli florets 2 cups cooked, chopped chicken breast (without skin) One 10.5-ounce can cream of mushroom soup 1/2 cup skim milk 1/4 cup grated or shredded Parmesan cheese 1/2 teaspoon black pepper Directions: Prepare linguine in boiling water according to package directions in 3 quart
Shrimp & Broccoli Alfredo
Ingredients: 1 (9 ounce) package angel hair pasta 1 pound small shrimp peeled and deveined 2 green onions chopped 3 garlic cloves minced 2 teaspoons olive oil 1/2 cup parmesan cheese grated 2 cups broccoli florets frozen or fresh 2 cups fresh cauliflower florets 1 cup skim milk season to taste Directions: Cook the pasta
