Search Results for "Radish"
Recipe Results 284 of 307 pages
Crème Brûlée French Toast
Ingredients: 3/4 cup (1 1/2 sticks) butter 1 1/2 cup light brown sugar 2 bananas, sliced 1/2 cup chopped pecans 4 eggs, whisked 1/4 cup milk 1 teaspoon pure vanilla extract 1 teaspoon nutmeg 1 1/2 tablespoons canola or vegetable oil, divided to cook in batches 12 pieces challah bread, 1-inch slices Directions: In a
Pumpkin Bread Pudding with Caramel Sauce
Ingredients: 12 slices cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups) 4 eggs 1 cup milk 1 can (15 oz.) pumpkin 1 cup plus 2 Tbsp. packed brown sugar, divided 1 tsp. pumpkin pie spice, divided 1 tsp. vanilla 1/2 cup chopped pecans 1/2 cup sour cream 1 cup thawed whipped topping 1/4 cup maple-flavored
Rice Pudding
Ingredients 1 cup long grain rice 2 1/2 s water 3/4 sugar 1/2 to 1 teaspoon cinnamon 1 cup low fat milk 1/2 raisins Directions Remember to wash your hands! Bring water to boil in heavy-bottomed saucepan. Add rice, stir and let water come to boil again. Reduce heat to very low. Cover saucepan tightly
Rice and Zucchini Casserole
Rice and Zucchini Casserole Ingredients: 8 cups zucchini, sliced 1 cup onion, chopped ½ cup chicken broth 2 cups cooked Calrose white rice 1 cup sour cream 1 ½ cups sharp Cheddar cheese, shredded ½ cup Parmesan cheese, freshly grated ¼ cup Italian-seasoned breadcrumbs 1 teaspoon salt ½ teaspoon Cayenne pepper 1 teaspoon paprika 2 large eggs,
Beef and Kale Queso Fundido
Ingredients: 8 oz. cooked (leftover) beef Pot Roast, finely chopped, (about 1-1/2 cups) 1 can (10 ounces) diced tomatoes with mild green chilies, undrained 1/2 cup beer 2 cups shredded regular or reduced-fat Mexican cheese blend 1 Tbsp. cornstarch 1 cup finely chopped kale leaves Directions: Serving Suggestions: Tortilla chips, celery sticks, carrot sticks, apple
Roasted Ratatouille
Ingredients: 5 to 6 cups of cubed summer vegetables (eggplant, zucchini, green pepper, tomatoes) Olive oil 1-2 cloves garlic 2-3 sprigs rosemary 5-6 sprigs thyme Salt and Pepper Directions: reheat the oven to 375F. Toss large cubes of eggplant, zucchini, bell pepper, tomatoes, with enough olive oil to coat. Add 1-2 cloves of garlic, and
Special Dark Fudge Fondue
Ingredients: Assorted fondue dippers such as marshmallows, cherries, grapes, mandarin orange segments, pineapple chunks, strawberries, slices of other fresh fruit, small pieces of cake or small brownies 1/2 cup light cream 2 teaspoons vanilla extract 2 cups(12-oz. pkg.) Hershey’s Special Dark Chocolate Chips Directions: Place chocolate chips and light cream in medium microwave-safe bowl. Microwave
Squash Stuffing Casserole
Ingredients: 3/4 cup water 1/4 teaspoon salt 6 cups sliced yellow summer squash (1/4 inch thick) 1 small onion, halved and sliced 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted 1 cup (8 ounces) sour cream 1 package (6 ounces) corn bread stuffing mix 1 can (4 ounces) chopped green chilies Salt
Picnic Baked Beans
Ingredients 3 cups dried navy beans 4 quarts cold water, divided 1 medium onion, chopped 1 cup ketchup 1 cup packed brown sugar 2 tablespoons molasses 1 tablespoon salt 2 teaspoons ground mustard 1/4 pound bacon, cooked and crumbled Directions Rinse beans; place in a Dutch oven with 2 quarts of water. Bring to a
Artichoke and Parmesan Dip
Artichoke and Parmesan Dip Ingredients: 8 oz. package cream cheese, room temperature 1/3 cup sour cream 1/4 cup mayonnaise 14 oz. can artichoke hearts in water, drained and chopped 3/4 cup grated parmesan cheese 1/4 cup chopped fresh parsley 1/2 tsp. salt 2 Tbsp. chopped jarred pickled cherry peppers For serving crackers and/or sliced vegetables
