Search Results for "Squash"
Recipe Results 28 of 56 pages
Broccoli Cornbread
Broccoli Cornbread Ingredients: ¼ cup margarine, melted ⅓ cup onion, chopped ½ teaspoon salt ¾ cup low-fat cottage cheese 1½ cups fresh or cooked frozen broccoli, finely chopped 4 eggs, slightly beaten 1 (8.5-ounce) box quick corn muffin mix Directions: Preheat oven to 400 degrees F. In a mixing bowl, blend melted margarine, onion, salt,
Chocolate Fudge
Chocolate Fudge Originally published on: December 10, 1926 Ingredients: 2 cups sugar 1 cup cream 2 Tbsp. cocoa or 2 squares of chocolate Good pinch of salt 1/2 tsp. vanilla Directions: Mix sugar and cocoa, add other ingredients and stir all thoroughly. Cook until it forms a soft ball in cold water. Do not stir
Barbecue Hot Dog and Potato Packs
Ingredients: 1 package (20 ounces) refrigerated red potato wedges 4 hot dogs 1 small onion, cut into wedges 1/4 cup shredded cheddar cheese 1/2 cup barbecue sauce Directions: Divide potato wedges among four pieces of heavy-duty foil (about 18 inch square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce.
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.
Foil Baked Fish Over Orzo
Ingredients: 8 ounces orzo 10 ounces frozen chopped spinach, thawed and drained 1/4 large red onion, chopped 1 cup grape tomatoes, halved 4 ounces kalamata olives, sliced 1 tablespoon butter Salt and pepper 2-3 ounces Feta cheese, crumbled 6 white fish fillets, about 6-8 ounces each (such as halibut, cod, or tilapia) Fresh dill for
One Egg Cake with Chocolate Sauce
Today’s Dinner Guest is Melissa Herrera, of Berlin, Ohio, who shares a poignant essay on our website this week and in our weekly e-newsletter, Around the Table. (You have subscribed to get that free email, haven’t you? If not, do it today at www.farmanddairy.com/food.) You’ll want to read Missy’s guest post online, but you’ll definitely
Fudge Nougats
Ingredients 2 cups sugar 1 cup evaporated milk 2 cups graham crackers, finely crushed 1/2 cup butter 1 teaspoon vanilla 3/4 flour 2 cups semi-sweet chocolate chips Directions Combine in saucepan sugar, evaporated milk and margarine. Bring to full boil, stirring occasionally. Blend in, after boiling hard for 7 to 8 minutes, chocolate chips, flour,
Cheesy Buffalo Chicken Dip
Ingredients: 3 cups cooked chicken, diced or shredded 16 ounces cream cheese, softened 1 1/2 cups shredded Cheddar cheese 1/2 cup buffalo wing sauce 1/2 cup green onion, finely chopped 1/2 cup Blue cheese, crumbled (optional) Directions: Mix all ingredients together and spoon into a (8×8) square baking dish. Bake at 350 degrees for 20-30
Toad-In-The-Hole
Ingredients 1 lb. small pork sausages 1 milk 2 eggs 1 all-purpose flour 1/2 teaspoon salt freshly ground pepper 1 tablespoon butter, melted Directions Fry sausage until lightly browned and all fat has been rendered. Place sausages in a 9-inch square baking dish. To prepare batter, place milk, eggs, flour, salt, pepper and butter in
Frozen Coffee Mousse From Barbra Streisand
Ingredients 1 cup milk 24 large marshmallows 1 teaspoon instant coffee granules 1 cup whipping cream, chilled Directions In large saucepan combine milk and marshmallows. Cook over low heat, stirring constantly until smooth. Add instant coffee; stir until dissolved. Remove from heat; transfer to large bowl and cool 10 minutes. In chilled large bowl, whip
