Search Results for "cucumber"
Recipe Results 17 of 69 pages
Mediterranean Meatballs
Mediterranean Meatballs Serve with cooked rice and snap peas or serve as an appetizer. Ingredients: 1 lb. ground beef or lamb 1/3 cup feta cheese ½ sm. onion, grated 3 garlic cloves, minced ½ tsp. ground pepper 1 tsp. salt 1 tsp. cumin 1 tsp. oregano, dried ½ tsp. cinnamon ¼ cup flat leaf parsley,
Easy Pasta Salad
Ingredients 1/2 cup small pasta shapes 1 cup frozen mixed peas and carrots 1 cup ham, cubed Dressing: 1/2 cup plain yogurt 1 small cucumber finely chopped 1/4 teaspoon dill weed Directions Adult should boil water and cook pasta noodles. Add peas and carrots the last few minutes of cooking. Drain and rinse with cold
Garden Caprese Salad
Garden Caprese Salad Ingredients: 8 plum (Roma) tomatoes (seeded and cut into 1/2 inch chunks) 2 medium cucumbers (seeded and cut into 1/2 inch chunks) 1/2 small red onion (small dice) 1 tbsp olive oil 3 tbsp balsamic vinegar 1 oz fresh basil ((about 15 leaves), chopped) 1/4 tsp salt (optional) 1/4 tsp black pepper
Tomato Salad
Tomato Salad Submitted by: Anna Miller of Janesville, Ohio Yield: 5-6 Cups Prep time: 3 hours 5 minutes Total time:3 hours and 5 minutes Ingredients: 1 cup Miracle Whip Salad Dressing 2 Tbsp. vinegar 1/4 cup sugar 1/4 cup cucumber dill dip mix 1 tsp. salt 1/4 tsp. smoked paprika 1/16 tsp. ground coriander 6
Bread and Butter Pickles
Submitted by: Lynne Almasy, Week Three Reader’s Kitchen 2016 Winner Ingredients: 4 quarts sliced pickling cucumbers 8 medium white onions sliced 3 cloves garlic 1/3 cup pickling salt 5 cups sugar 3 cups cider vinegar 2 Tbsp. mustard seed 1-1/2 tsp. tumeric 1-1/2 tsp. celery seed Directions: In a large bowl combine first 4
Fish Taco Salad
Fish Taco Salad Ingredients: 2 pounds fish fillets (try cod, tilapia, snapper or others) 1⁄4 teaspoon each salt and pepper 2 cups shredded cabbage or lettuce 2 cups chopped vegetables (try tomatoes, cucumber, carrots, corn, green onions, celery, avocado) 1⁄2 cup low-fat ranch dressing 1⁄2 cup salsa Directions: Season fish with salt and pepper. Cook
Any Day’s a Picnic Chicken Salad
Ingredients: 2 1/2 c. chicken breast,* cooked and diced 1/2 c. celery, chopped 1/4 c. onion, chopped 2 Tbsp. pickle relish 1/2 c. light mayonnaise Directions: Rinse and prepare celery and onion. Combine all ingredients. Refrigerate until ready to serve. Use within two days. Note: Chicken salad doesn’t freeze well. How to use: Make chicken
Corned Beef Salad Mold
Ingredients 1 envelope unflavored gelatin 1/4 cup cold water 1 1/2 cups boiling tomato juice 2 teaspoons lemon juice 1/2 teaspoon salt 12 oz. can corned beef, crumbled 1/2 cup chopped celery 1/2 cup chopped cucumber 1 tablespoon chopped onion 1 cup mayonnaise Directions Soften gelatin in cold water; dissolve in tomato juice. Add lemon
Veggie Sandwich Spread
Ingredients: 1 cup cucumber, seeded and chopped 1 cup green pepper, chopped 1 cup celery, chopped 1 cup tomato, seeded and chopped 4 green onions, chopped 3 Tablespoons fresh dill, minced 1/4 teaspoon black pepper 1/4 teaspoon paprika 1/3 cup fat-free sour cream 1/4 cup olive oil type mayonnaise Directions: In a large bowl,combine vegetables.
Creamy Avocado Veggie Dip
Creamy Avocado Veggie Dip Ingredients: 1 cup cucumber seeded and chopped 1 green pepper seeded and chopped 1 cup celery chopped 1 cup Tomato seeded and chopped 4 green onions chopped 3 teaspoon fresh dill minced 1/4 teaspoon black pepper 1/4 teaspoon paprika 1/3 cup fat-free sour cream 1/4 cup olive oil type mayonnaise 1/2
