Search Results for "chocolate"
Recipe Results 196 of 232 pages
Carrot Apple Soup
Ingredients: 1 tablespoon olive or canola oil 1 medium onion, peeled and chopped 2 pounds carrots, peeled and sliced 1 apple, peeled (if you like), cored and chopped 8 cups chicken or vegetable stock 1⁄2 cup Greek or plain low-fat yogurt (if you want to make it “creamy”) Directions: Wash your hands with soap and
Grandma’s Ketchup
To the Editor of Farm and Dairy: Here is our Ketchup recipe for “Around the Table”, due May 24. Have a cheery day!! Melissa Fox of Shiloh, OH 44878 Ingredients: 3/4 bushel paste tomatoes 2 gallons thick tomato juice 3 onions 3 sweet peppers 6 c. sugar 6 Tbsp. salt 1 1/2 tsp. cloves 1
Cheddar Corn Pudding
Ingredients: 1/2 cup unsalted butter 5 cups fresh yellow corn kernels, cut from cob (6 to 8 ears) 1 onion, chopped 4 extra large eggs 1 cup buttermilk 1 cup half and half 1/2 cup sour cream 1/2 cup yellow cornmeal 1 tablespoon sugar 1 tablespoon kosher salt 3/4 teaspoon freshly ground black pepper 1
Pumpkin Cheesecake Pie
Ingredients: 1 1/2 cups crushed gingersnap cookies 1 tablespoon sugar 1/4 cup butter, melted Filling: 2 packages (8 ounces each) cream cheese, softened 3/4 cup sugar 2 eggs, lightly beaten 1 can (15 ounces) solid-pack pumpkin 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon salt Topping: 1 cup (8
Tomato Quiche
Ingredients: 3/4 cup all-purpose flour 1/2 cup cornmeal 1/2 teaspoon salt 1/8 teaspoon pepper 1/3 cup shortening 4 to 5 tablespoons cold water Filling: 2 cups chopped plum tomatoes 1 teaspoon salt 1/2 teaspoon dried basil 1/8 teaspoon pepper 1/2 cup chopped green onions 1/2 cup shredded cheddar cheese 1/2 cup shredded Swiss cheese 2
Gnocchi Alfredo Casserole
Ingredients 1 (16 oz.) pkg. potato gnocchi 1/4 cup butter 1 garlic clove, minced 1 cup whipping cream 6 oz. (1 1/2 cups) shredded fresh Romano cheese 1/4 lb. cooked ham, coarsely chopped (3/4 cup) 1 (10 oz.) pkg. frozen broccoli in cheese flavored sauce, thawed 2 (4.5 oz.) jars sliced mushrooms, drained 1/2 cup
Rhubarb Angel Dessert
Ingredients 1 all-purpose flour 1 tablespoon sugar 1/2 cold butter Filling: 1 sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 heavy whipping cream 3 egg yolks 2 1/2 s fresh or frozen rhubarb, chopped Meringue: 3 egg whites 1 teaspoon vanilla extract 6 tablespoons sugar 1/4 flaked coconut, toasted Directions In large bowl, combine
Rhubarb Icebox Dessert
Ingredients 1 3/4 s crushed graham crackers (about 28 squares), divided 3 tablespoons butter, melted 1 sugar 2 tablespoons cornstarch 4 s fresh or frozen rhubarb, diced 1 (3 oz.) pkg. raspberry or strawberry gelatin 1 (8 oz.) carton frozen whipped topping, thawed 1 1/2 s miniature marshmallows 2 s cold milk 1 (3.4 oz.)
Zesty Skillet Bread
Ingredients 1 cup cornmeal 1/2 all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 2 beaten eggs 1/2 milk 1 (8 3/4 oz.) can cream-style corn 2 tablespoons cooking oil 1/2 shredded Cheddar cheese 1 fresh red or green jalape?o pepper, seeded and finely chopped* Directions Spray 8- or 9-inch cast-iron or oven-safe skillet with
Sweet Potato Salad
Sweet Potato Salad Ingredients: 3 large sweet potatoes, peeled and cubed (about 2 lbs.) 1 small red onion, thinly sliced into half moons 2 Tbsp. extra-virgin olive oil To taste salt and black pepper 1/2 cup dried cranberries 1/2 cup crumbled feta 1/8 cup freshly chopped parsley For the dressing 2 Tbsp. apple cider vinegar
