Search Results for "Peach"
Recipe Results 23 of 212 pages
Tomato Pancetta Cornbread Stuffing
Tomato Pancetta Cornbread Stuffing Ingredients: 3 boxes Corn Muffin Mix, 8.5 oz. each 3 eggs 1 cup 2% milk 6 ounces sliced pancetta (thinly, chopped) 2 cups chopped onion 1 cup chopped celery (finely) 3 cloves garlic (minced) 1 cup sundried tomatoes (chopped) 8 ounces water chestnuts (chopped) 1/2 cup Italian parsley leaves (chopped) 2 tablespoons dried basil 2 tablespoons dried rosemary 1 tablespoon dried sage 1 tablespoon dried
Roasted Fish Crispy Slaw Wrap
Ingredients: 2 1/2 cups Fresh red cabbage, shredded 2 cups Fresh white cabbage, shredded 1 1/2 cups Fresh carrots, peeled, shredded 1 cup Fresh bok choy, julienne cut “shoestring strips” 1/8″ 2 tablespoons Fresh cilantro, chopped 3/4 cup Low-fat balsamic vinaigrette dressing 1 tablespoon Salt-free chili-lime seasoning blend 1 tablespoon extra virgin olive oil 6
Broccoli Cheddar Soup
Broccoli Cheddar Soup Ingredients: 1 Tbsp. butter 1 medium yellow onion, finely chopped 1/4 cup butter 1/4 cup flour 2 cups chicken broth 2 cups half and half 12 oz. fresh broccoli, roughly chopped 2 carrots, peeled and chopped 1/2 tsp. kosher salt 1/4 tsp. paprika 1/4 tsp. garlic powder 1/4 tsp. dry mustard 1/4
Mashmallow Coconut Cupcakes
Ingredients for the Cupcakes: 2 1/2 cups all-purpose flour 1 3/4 cups Sugar 1 tablespoon baking powder 1 teaspoon salt 1 cup butter, softened 4 eggs 2 egg whites 1 cup whole milk 1 1/2 teaspoons teaspoons vanilla extract 1 vanilla bean, split, seeds scraped 1 cup toasted coconut Ingredients for the Meringue Frosting: 4
Copycat Olive Garden Alfredo Chicken
Copycat Olive Garden Alfredo Chicken Ingredients: 2 chicken breasts, cut in half lengthwise 2 lg. eggs + 2 Tbsp. water 1 cup Italian style breadcrumbs ¼ cup grated parmesan cheese ¼ cup flour 1 tsp. garlic powder ½ tsp. smoked paprika, optional ½ tsp. salt To taste cracked black pepper 2 Tbsp. butter 1 tsp.
Electronic Pressure Cooker Spiced Pork Roast with Butternut Squash
Electronic Pressure Cooker Spiced Pork Roast with Butternut Squash Ingredients: 1/2 cup chopped pecans 2 lbs. boneless pork loin roast (trimmed of fat) 1 tsp. ground cinnamon 1/4 tsp. ground cloves 1 tsp. salt (divided use) 1/4 tsp. black pepper 1 Tbsp. canola oil 1 orange (cut into thin slices) 1/2 cup water 2 lbs.
Bread Bowls
Bread Bowls Ingredients: 3 cups warm water 1 1/2 Tbsp. active dry yeast, (2 packets) 2 Tbsp. +½ tsp granulated sugar, divided 1 Tbsp. salt 4 Tbsp. butter, melted 7 to 9 cups all-purpose flour, divided 1 Tbsp. milk 1 egg white Directions: Combine the water, yeast and ½ teaspoon of the sugar in a
Boterkoek Dutch Butter Cake
Boterkoek Dutch Butter Cake Cake: 3 cups sugar 2 cups (4 sticks) unsalted butter, room temperature, plus more for pans 2 large eggs 1 cup almond paste, room temperature 4 cups all-purpose flour 1 tsp. salt 1 Tbsp. milk (if not frosting cakes) 3/4 cup sliced almonds (if not frosting cakes) Frosting and glaze (optional):
Eggnog Cinnamon Rolls
Ingredients for the rolls: 3/4 cup eggnog 4 tablespoons unsalted butter 3 cups all-purpose flour 1 packet (2 1/4 teaspoons) active-dry yeast 2 tablespoons sugar 1 teaspoon salt 2 large eggs For the filling: 1/2 cup (1 stick) unsalted butter, softened 1/2 cup light or dark brown sugar, packed 1 tablespoon ground cinnamon 1 teaspoon
Red Devil’S Food Cake With Meringue
Ingredients Cake: 1 cup whole buttermilk 1 teaspoon baking soda butter flavored shortening 1 granulated sugar 2 large eggs* 2 (1 oz.) bottles red food coloring 3 tablespoons Italian cocoa or other high quality cocoa powder 2 teaspoons pure vanilla extract 1 tablespoon plus 1 teaspoon distilled white vinegar 2 1/3 s sifted cake flour
