Search Results for "Grapes"
Recipe Results 17 of 143 pages
Cucumber Yogurt Dip
Ingredients: 2 cups yogurt (plain, low-fat) 2 cucumbers (large, peeled, seeded, and grated) 1⁄2 cup sour cream (nonfat) 1 tablespoon lemon juice 1 tablespoon dill (fresh) 1 garlic clove (chopped) 1 cup cherry tomatoes 1 cup broccoli florets 1 cup carrots (baby) Directions: Peel, seed, and grate one cucumber. Slice other cucumber and set aside.
1st Place Mac ’n Cheese
Ingredients: 1 16 oz box elbow macaroni 1 2 lb block Extra Sharp Cheese 16 oz Whole Milk 2 oz salted butter 1/4 cup flour 1 tsp olive oil 1/4 tsp Salt 1/4 tsp White Pepper Directions: Boil and drain macaroni per package instructions. Add 1 tsp olive oil to macaroni, set aside. Create thin
Honeykist Cooler
Honeykist Cooler Originally published in Farm and Dairy on: June 20, 1956 Yield: 6-8 Servings Ingredients: 1/3 cup honey 2 cups orange juice 2 tsp. grated orange rind 6 cups milk 1 pint vanilla ice cream Directions: Blend honey with orange juice and grated rind. Add cold milk, stirring to blend. Top with vanilla ice
Grilled Salmon Caesar Salads
Grilled Salmon Caesar Salads Ingredients: 2 lemons, divided 2 garlic cloves, grated ¾ cup mayonnaise ½ cup grated parmesan cheese 2 tsp. Dijon mustard 1 tsp. anchovy paste or 2 drained anchovy filets, mashed into a paste 1 Tbsp. dill weed ½ tsp. black pepper, divided 1 24-oz., 1-inch-thick skin-on center-cut salmon filet 5 cups
Veggie Stuffed Pita
Ingredients 2 zucchinis (2 1/2 cups), chopped 4 carrots (1 1/4 cups), grated 2 cups broccoli, chopped Low fat cheddar cheese (12 oz) 1/2 teaspoon oregano 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 tablespoons vegetable oil 12 (6 inch) whole wheat mini-pitas Directions Wash vegetables. Remove broccoli from stems,
Depression Burgers
Ingredients 3 lbs. lean ground beef 3 large carrots, grated (about 3 cups) 1 large onion, grated 2 medium potatoes, grated (about 1 ½ cups) 2 eggs 1 teaspoon minced garlic 1 tablespoon salt, or to taste Pepper to taste 14 slices bacon (about 1 lb.) Minced parsley (optional) Directions Mix beef, carrots, onion, potatoes,
All-American Cheesy Potatoes
All-American Cheesy Potatoes Ingredients: 2 Tbsp. butter ½ sweet onion, diced 2 garlic cloves, chopped 1 bag frozen shredded hash brown potatoes, mostly thawed 10 oz. can cream of chicken soup 1 cup sour cream ¼ cup Parmesan, grated 2 garlic cloves, minced 1 tsp. salt ½ tsp. black pepper ¼ tsp. cayenne pepper 1¾
Cool Cucumber Yogurt Dip
Ingredients: 1 cup plain low-fat yogurt 1 cup fat-free sour cream 1 cucumber 1 tablespoon lemon juice 1/4 teaspoon garlic powder 1/4 teaspoon dried dill weed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 cup baby carrots 1 cup broccoli florets Directions: Place the yogurt and sour cream in a medium-sized mixing bowl. Peel
Pumpkin Fondue
Ingredients: 3 to 4 cups whole wheat or whole grain bread chunks 1 4-pound pumpkin 3/4 cup half and half 1/2 cup rich chicken stock 1/2 teaspoon grated nutmeg 1 1/4 cups grated Swiss or Gruyere cheese 1 tablespoon extra virgin olive oil Directions: Preheat the oven to 400 degrees. Cut the top off the
Zucchini Casserole
Ingredients: 4 cups unpeeled zucchini, chopped 1/4 cup chopped onion 1 small box cornbread mix 1/2 teaspoon salt 1 egg 1 cup grated cheddar cheese Directions: Preheat oven to 325 degrees. Combine all ingredients (less 1/2 cup cheddar cheese) and stir well. Pour into a greased 8-inch pan. Bake for 45 minutes. Sprinkle the second
