Search Results for "Radish"
Recipe Results 203 of 307 pages
Sweet Potato Burgers
Ingredients: 1 sweet potato medium-sized, peeled, baked or microwaved 16 ounces white beans drained and rinsed, cooked 1 teaspoon lemon pepper 1/2 teaspoon salt 1 tablespoon honey 2 tablespoons flour 1/2 cup plain panko breadcrumbs 1 tablespoon olive oil Directions: Wash hands, utensils, and countertop. Set oven to 400 ºF Bake cubed sweet potato in
Layered Spring Vegetable Casserole
Ingredients: 1/4 cup olive oil 1 tsp. Garlic Powder 1 tsp. Thyme Leaves 1/2 tsp. salt 1/4 tsp. Black Pepper, Ground 3 tbsps grated Parmesan cheese 2 tbsps panko bread crumbs 1 tsp McCormick® Basil Leaves 2 cups baby carrots 1 pound asparagus, trimmed and cut into 5 to 6-inch spears 1 package (8 oz)
Slow Cooker Stout Braised Corned Beef and Cabbage
Submitted by: Tammy Reese, Farm and Dairy Ingredients: 3-4 lbs. corned beef flat cut brisket w/ seasoning packet. 2 carrots 1 bay leaf 1 40 oz. Can of Dark Irish Stout Beer (Guiness, O’Hara’s, Brookly Black etc) Water (as needed to cover) 1 small head of cabbage. Directions: Remove corned beef roast from package and
Mom’s Catalina French Dressing Wings
Submitted by: Rick Tytko Ingredients: 2 dozen chicken wings, disjointed and tips removed. 1-16o z. Bottle Catalina French Dressing 1/2 Cup Soy Sauce 3 tsp. Minced ginger. Directions: Combine dressing, soy sauce and ginger. Pour the mixture over the chicken and marinate in the refrigerator for several hours or overnight. Place wings on a broiler
Savory Shrimp & Peach Stir Fry
Ingredients: 2 Tbsp. vegetable oil 1 lb. large shrimp, shelled, deveined 1/2 lb. broccoli, cut into bite-size pieces 1-8 oz. can water chestnuts, drained, sliced 2 fresh peaches, peeled, pitted and sliced 3 green onions, diagonally sliced Directions: Heat 1 tablespoon oil in wok or large skillet. Add shrimp and stir-fry until tender, about 4
White Chili
Ingredients: 4 cups white beans (cooked) 1 tablespoon olive oil 2 red pepper (chopped) 1 onion (large, chopped) 1 chopped green chili (can adjust to taste) 3 garlic (cloves, minced) 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon oregano 2 cups chicken broth 2 cups milk 1/4 cup cilantro 3/4 pound chicken (cooked and
Grilled Ham and Brie
Ingredients: 4 tablespoons butter, room temperature 4 tablespoons Dijon mustard 4 tablespoons raspberry preserves 8 ounces Brie cheese, thinly sliced 8 slices black forest ham, thinly sliced 8 slices multigrain bread Directions: Heat a skillet over medium-low heat. Assemble the sandwiches by laying 8 slices of bread on a large cutting board. Coat 4 slices
Grilled Chicken with Peach Salsa
Ingredients: 2 tablespoons lime juice 2 tablespoons honey 1 tablespoon soy sauce 1 tablespoon fresh cilantro 1 pound boneless skinless chicken breasts Peach Salsa: 2 cups chopped peaches (the peaches should be firm) 3/4 cup chopped red bell pepper 1/4 cup seeded, chopped cucumber 1/4 cup sliced green onion 2 tablespoons seeded, finely minced jalapeno
Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing
Ingredients 4 beef tenderloin steaks, cut 3/4 inch thick (4 oz each) 1/2 teaspoon coarse grind black pepper 1 package (5 oz) mixed baby salad greens 1 medium red or green pear, cored, cut into 16 wedges 1/4 cup dried cranberries Salt 1/4 cup coarsely chopped pecans, toasted 1/4 cup crumbled goat cheese (optional) Honey
B L T Wraps
Ingredients 1 lb. thick sliced bacon, cut into 1 inch pieces 4 (12 inch) flour tortillas 1 cup shredded Cheddar cheese 1/2 head iceberg lettuce, shredded 1 tomato, diced Directions Place bacon in large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Place 1 tortilla on microwave-safe plate. Sprinkle tortilla
