Search Results for "broccoli"
Recipe Results 20 of 22 pages
Almond Cheese Fondue
Almond Cheese Fondue Ingredients: 1 clove garlic, smashed 3/4 cup Chicken Stock 3/4 cup Riesling wine 2 tablespoons fresh lemon juice 1/4 teaspoon Almond Extract 12 ounces Swiss cheese, grated 4 ounces aged Gouda cheese, grated 3 tablespoons flour 1/4 teaspoon Ground Ginger Pinch Ground Cloves Directions: Rub inside of medium saucepan with garlic clove
Asian Pork Noodle Bowl
Ingredients 4 cups water 2 (3-oz) packages Oriental-flavored Ramen noodle soup 2 tablespoons margarine or butter, melted 1 teaspoon freshly grated ginger root 1 tablespoon margarine or butter 1 (16-oz) package fresh or frozen broccoli stir-fry vegetables 1 cup cubed cooked pork tenderloin Directions Bring water to boil in 4-quart saucepan. Add noodles; reserve spice
Chicken-Vegetable Casserole with Stuffing
Chicken-Vegetable Casserole with Stuffing Submitted by: Ann Wiley of Amsterdam, Ohio Yield: 8 Servings Prep time: 10 minutes Cooking time: 1 hour Total time:1 hour and 10 minutes Ingredients: 1 – 1-lb. bag frozen broccoli, baby carrot, cauliflower mixture (or 1 cup each, fresh) 4 cooked chicken breasts cut into chunks 2 – 4 oz.
Cheddar Fondue
Ingredients: 2/3 cup low-fat milk 1 tablespoon cornstarch 2 cloves garlic, peeled and crushed 1 dried bay leaf 1/4 teaspoon Dijon mustard 1 pinch grated nutmeg 1 cup grated Cabot 50% Light Cheddar cheese 2 cups raw broccoli florets 4 large carrots, peeled and cut into spears 1/2 pint cherry tomatoes 1 pound small new
Asian Rice
Asian Rice Ingredients: 1 teaspoon oil 2 eggs, beaten 1 package (16 ounces) frozen asian style vegetables, or 1 pound fresh vegetables (such as carrots, onions, broccoli, peas, or mushrooms) 3 cups cooked rice 1 teaspoon garlic powder or 4 cloves of garlic 1⁄4 teaspoon ground ginger 1 cup cooked chicken, pork or tofu, diced
Asparagus and Cheese Potato Soup
Ingredients: 1 large onion, chopped 4 teaspoons cooking oil 3 tablespoons all-purpose flour 2 cups 1-inch pieces asparagus spears or broccoli flowerets 2 cups milk 1 – 14-1/2-ounce can chicken broth 8 ounces red potatoes, cubed (about 1-1/2 cups) 1/4 teaspoon salt 1/8 teaspoon ground red pepper (cayenne) 1 cup shredded sharp cheddar cheese (4 ounces)
Baked Vegetable Frittata
Ingredients: 3 teaspoons olive or canola oil 1 onion, chopped 1⁄2 head broccoli or cauliflower or ¾ pound asparagus, chopped (about 2.5 cups) 1⁄2 cup leftover cooked potatoes or cooked rice or day-old bread cubes 8 large eggs 1 teaspoon salt 1⁄2 teaspoon black pepper 1⁄4 cup fresh basil or Italian flat leaf parsley leaves
Winter Vegetable Soup
Winter Vegetable Soup Ingredients: 4 Tbsp. avocado oil 2 cups yellow onion finely chopped 6 cloves garlic, minced 8 cups vegetable broth 2 medium-sized russet potatoes, peeled and chopped 4 large carrots, peeled and chopped 2 zucchini, chopped 2 crowns broccoli, chopped 4 vine-ripened tomatoes or 1 14-oz. can diced tomatoes, drained 1-2 cans black
Glazed Pork Loaf
Ingredients 1 1/2 pounds lean ground pork 1/4 applesauce 1/4 ketchup 1 teaspoon hot pepper sauce 3/4 seasoned dry bread crumbs 1/4 grated Parmesan cheese 1/2 onion, finely chopped 1 egg 2 tablespoons Worcestershire sauce 1 garlic clove, minced 1 teaspoon salt 1/2 teaspoon ground black pepper Directions In large bowl, blend together all ingredients
Tortilla Pizzas
Ingredients: 2 corn or flour tortillas, small vegetable oil (or margarine) 1 can refried beans (16 ounce) 1/4 cup onion (chopped) 2 ounces green chili peppers (diced) 3 tablespoons red taco sauce 3 cups chopped vegetables (broccoli, spinach, red bell pepper…) 1/2 cup cheese, shredded mozzarella 1/2 cup cilantro (chopped, fresh, optional) Directions: Brush
