Search Results for "Radish"
Recipe Results 253 of 307 pages
Lunch Box Taco Salad
Ingredients 2 cups shredded romaine or iceberg lettuce 1/4 cup chopped tomato 1/2 cup canned kidney or pinto beans, rinsed and drained 1/2 cup salsa 1/2 cup shredded Monterey Jack or Cheddar cheese 1/4 cup sour cream (regular or low fat) 1 cup tortilla chips (regular or baked) Directions In a plastic container big enough
5-Minute Chicken BLT Salad
Ingredients 8 cups torn romaine lettuce 3 cups sliced, cooked chicken breast (about 3/4 pound) 2 cups cherry tomatoes, halved 1/2 cup sliced red onions 1 cup sharp Cheddar cheese crumbles, divided 1/4 cup ranch dressing with bacon 2 slices ready-to-serve bacon, crumbled Directions Toss lettuce, chicken, tomatoes, onions and 1/2 cup of the cheese
Peach Pudding
Originally published in Tri-County Farmer, August 1915 Ingredients: peaches sugar baking powder flour milk cream Directions: Pare peaches, cut in half and lay in bottom of flat baking dish. Sprinkle liberally with sugar and pour on half a cup of boiling water. Then spread thinly over top a batter made as follows: Two-thirds cup of
Tumbleweeds
Ingredients 2 cups butterscotch chips 2 tablespoons peanut butter 2 cups dry-roasted peanuts 1 (9 ounce) can shoestring potatoes Directions In microwave safe dish, combine butterscotch chips and peanut butter. Cook in microwave for 1 minute on full power. Stir, and continue to cook for 30 second intervals, stirring each time, until melted and smooth.
Chicken Pot Pie Casserole
Chicken Pot Pie Casserole Ingredients: 9-inch pie crust 4 Tbsp. butter 2 Tbsp. olive oil 2 carrots peeled and diced 2 ribs celery diced 1 onion peeled and minced 2 cloves garlic minced 3 cups cubed cooked chicken 4 oz. mushrooms, cleaned and diced 1 cup frozen peas, thawed ¼ cup flour 2 cups chicken
Scalloped Potatoes
Ingredients 8 medium potatoes, peeled 1 medium onion, chopped 1 can cream of mushroom soup 1/2 butter 10 saltine crackers, crushed cubed ham to taste salt and pepper to taste 2 s milk Directions Chop peeled potatoes. Place all ingredient in layers into greased baking dish, except milk. Pour milk over top and bake 1
Creamy Peaches
Ingredients: 1 can (15 ounces) sliced peaches in extra-light syrup, drained 1 1/2 cups (12 ounces) fat-free cottage cheese 4 ounces fat-free cream cheese, cubed Sugar substitute equivalent to 1 tablespoon sugar
Chocolate Peanut Butter Fondue
Ingredients 4 (1 oz.) squares unsweetened chocolate 1 cup light cream 1 cup sugar 1/4 cup peanut butter 1 1/2 teaspoons vanilla Directions In medium saucepan, combine chocolate and half and half. Cook over low heat until mixture is smooth and blended, stirring frequently. Add sugar and cook 2-3 minutes longer, until sugar is dissolved.
Mediterranean Baked White Fish
Mediterranean Baked White Fish Ingredients: 1½ lb. white fish fillet such as cod or halibut To taste Kosher salt and ground black pepper As needed Extra virgin olive oil Juice of ½ lemon more for later 8 oz. cherry tomatoes, halved 3 oz. pitted kalamata olives, halved 3 Tbsp. minced red onion 4 to 5
Apricot Chicken
Apricot Chicken Ingredients: 2 lbs. boneless skinless chicken breasts, pounded out 1/2 cup apricot preserves or jam 1/2 lemon, juiced 2 Tbsp. soy sauce 1 tsp. minced garlic 2 Tbsp. Dijon mustard 1 Tbsp. olive oil 6 dried apricots coarsely chopped 2 Tbsp. sliced almonds Directions: Preheat the oven to 350 F. Spray a baking
