Search Results for "Pumpkin"
Recipe Results 27 of 28 pages
Irish Barmbrack (Sweetbread)
Irish Barmbrack (Sweetbread) Ingredients: 3/4 cups raisins 1 3/4 cups sultanas 1 Zest of lemon, large 1 Zest of orange, large 1 1/3 cups dark brown sugar 2 cups black breakfast tea, hot and strong 3 cups all-purpose flour 2 tsp. baking powder 1 tao, mixed spice* or pumpkin pie spice (see notes) 2 eggs,
Bananas Foster Cheese Pie
Ingredients 1 graham cracker crust (9 inch) Banana layer: 2 tablespoons butter 2 1/2 cups sliced bananas 1/4 cup sugar 1 1/2 tablespoons fresh lemon juice 1 teaspoon pumpkin pie spice Cream cheese layer: 2 packages (8 oz each) cream cheese, room temperature 6 eggs, room temperature 1 cup sugar 1 1/2 tablespoons fresh lemon
Easy Halloween Truffles
Ingredients: 1-1/2 pkg. (4 oz. each) BAKER’S Bittersweet Chocolate (6 oz.), broken into pieces 1/4 cup whipping cream 1 Tbsp. butter, softened 1-1/2 pkg. (4 oz. each) BAKER’S White Chocolate (6 oz.), divided Yellow and red food colorings (3 drops yellow and 2 drops red) 3 Tbsp. BAKER’S ANGEL FLAKE Coconut, tinted orange Black decorating
Sloppy Joe Five Ways
Traditional: 1 pound Ground Beef 1 cup finely chopped yellow onion 1 cup finely chopped green, red or yellow bell pepper 1 can (15 ounces) no salt added or regular tomato sauce 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 4 hamburger buns, split, warmed Toppings (optional): Dill pickle slices, coleslaw, American or Cheddar cheese
Apple Crescent Dumplings
Apple Crescent Dumplings Submitted by: Wayne Walton of Salem, OH Ingredients: 3 large Granny Smith apples, peeled and cored 2 10 oz. cans refrigerated crescent roll dough 1 cup butter 1 cup brown sugar 2 tsp. ground apple pie spice 12 oz. can or bottle lemon lime soda Directions: Preheat oven to 350 F. Grease
Chicken & Mushroom Dumplings
Ingredients: 3 1/3 cups all-purpose flour 1 cup water 2 tablespoons vegetable oil (plus 3 tablespoons) 1 small onion (finely chopped) 4 oz. shiitake mushrooms (115g, chopped) 6 dried shiitake mushrooms (reconstituted and chopped) 1 pound ground chicken (450g) 2 teaspoons sesame oil 3 tablespoons soy sauce 1 teaspoon sugar 2 tablespoons Shaoxing wine (or
Chicken and Dumplings
Ingredients: 1 cup whole wheat flour 1/2 cup all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. ground sage 1/2 tsp. salt (optional) 1/4 tsp. black pepper 1/2 cup plain Greek yogurt (non-fat) 1 egg 1 Tbsp. cold water Nonstick cooking spray 1 tsp. olive oil 1 medium onion (diced) 2 carrots
Chicken & Dumpling Soup
Ingredients: 4 tablespoons (1/2 stick) butter 1 large onion, diced 4 carrots, peeled and diced 3 stalk celery, diced 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon poultry seasoning 1 clove garlic, minced 1/4 cup white wine 4 tablespoons flour 6 cups chicken stock 1 (10-ounce) package frozen peas 1 package (about 1 pound) vacuum-packed
Chicken and Dumplings
Ingredients: 4 cups chicken broth 3 cups shredded cooked chicken (about 1 1/2 lb) 1 can (10 3/4 oz) condensed cream of chicken soup 1/4 tsp. poultry seasoning 1 can (16.3 oz) refrigerated buttermilk biscuits 1 cup carrots, chopped 3 celery ribs, chopped Directions: In 4- to 5-quart Dutch oven, heat broth, chicken, soup and
Chicken and Dumpling Soup
For the Soup: 2 tablespoons vegetable oil 2 cups carrot, chopped 1 cup onion, chopped 1 cup celery, chopped, including some leaves 2 quarts chicken broth 2 cups cooked chicken breast, shredded 1/2 teaspoon black peppercorns 1 teaspoon dried thyme 2 bay leaves 2 cups fresh spinach leaves, coarsely chopped For the Dumplings: 1 cup
