Search Results for "Radish"
Recipe Results 256 of 307 pages
Slow Cooker Corned Beef and Cabbage
Ingredients: 8 small red potatoes 2 cups baby carrots 1 small onion, quartered 1 corned beef brisket (4 pounds), rinsed and trimmed 2 tablespoons Mixed Pickling Spices 1 teaspoon Minced Garlic 1/2 head cabbage, cored and cut into wedges Directions: Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle
Cheddar, Chicken and Vegetable Pies
Ingredients for Pastry: 1/2 cup cold butter, cubed 1 1/2 cups flour 4 oz. cream cheese, cut into 1/2-inch pieces 1/2 teaspoon salt 3 to 4 tablespoons cold milk Ingredients for Filling: 2 tablespoons butter 2/3 cup each: chopped onion, celery, carrot and potato 2 tablespoons flour 1 cup chicken stock 1/2 teaspoon dried thyme
Pheasant Pot Pie
Ingredients: 1 pheasant 1 onion, diced 2 T. butter or margarine 3 carrots, cut in small chunks 1/2 C. peas 1 potato, diced Salt and pepper 1 can cream of celery (or chicken) soup (condensed) Milk Enough pie dough for a one crust pie Directions: Simmer pheasant in pot of salted water until done. Remove
Beef Stew
Ingredients: 2 pounds stew meat (cut into 1 inch cubes) 1/4 cup flour (all purpose) salt and pepper (to taste) 2 cups water 2 teaspoons beef bouillon (2 cubes) 1 garlic clove (finely chopped) 3 carrots (sliced) 3 potatoes (diced) 2 onions (chopped) 1 celery stalk (sliced) Directions: Place meat in slow cooker. Mix flour,
Dilly Zucchini Casserole
Ingredients: 1 cup biscuit/baking mix 1/2 cup grated Parmesan cheese 1 tablespoon dill weed 1 teaspoon salt 1/8 teaspoon pepper 4 eggs, lightly beaten 1/2 cup canola oil 3 cups chopped zucchini 1 large onion, chopped Directions: In a large bowl, combine the biscuit mix, Parmesan cheese, dill, salt and pepper. Add eggs and oil.
Chicken, Rice And Green Bean Casserole
Ingredients 3 cups chicken, cooked and cubed 1/4 green pepper, chopped 1 cup corn flakes, crushed 1 can water chestnuts, rinsed and sliced 1 (9 oz.) pkg. frozen French cut green beans 1 can cream of celery soup 1 can cream of chicken soup 3/4 mayonnaise 1/4 slivered almonds 3 cups cooked rice Directions Lightly
Baked Spinach Artichoke Yogurt Dip
Ingredients: 1 (14-ounce) can artichoke hearts, drained and chopped 1 (10-ounce) package frozen chopped spinach, thawed and drained 1 (8-ounce) container plain Greek yogurt 1 cup shredded Mozzarella cheese 1/4 cup chopped green onion 1 garlic clove, minced 2 tablespoons chopped red pepper Directions: Combine all ingredients except red pepper and mix well. Pour mixture
Blueberries Jubilee
Ingredients 1 sugar 1 1/2 s water 2 s blueberries 1 tablespoon cornstarch 3 tablespoons water 1/4 brandy, heated* 1 quart vanilla ice cream cut into 8 slices Directions Combine sugar and water in medium saucepan and bring to boil. Boil 5 minutes; remove from heat, add berries. Combine cornstarch and water; add to berry
Strawberry Lemonade Bars
Ingredients For the base: 1 1/2 cups graham cracker crumbs (about 6 ounces/from 10 to 12 whole crackers) 1 cup shelled unsalted pistachios 1 1/4 teaspoon kosher salt 5 tablespoons coconut oil, plus more for coating the dish 1/4 cup clover honey For the filling: 2 cups strawberries (about 10 ounces for about 1 cup
Hot Dried Beef Dip
Hot Dried Beef Dip Ingredients: 2 8 oz. pkg. cream cheese, softened 2 cups sour cream 1 jar thinly sliced dried beef, finely chopped 1/4 cup chopped green pepper 1/2 small onion, finely chopped 1 tsp. garlic powder Assorted fresh vegetables and crackers Directions: In a small bowl, combine the first six ingredients until blended;
