Search Results for "Radish"
Recipe Results 290 of 307 pages
Pepperoni Dip
Pepperoni Dip Serve with crackers, pita chips or breadsticks and iced tea or soda. Ingredients: 1 8 oz. package cream cheese, softened 1/2 cup sour cream 1 tsp. oregano 1/4 tsp. garlic powder 1 can pizza sauce 1 cup shredded mozzarella cheese ½ cup sliced pepperoni Italian seasoning Directions: Preheat the oven to 350 F.
Make-Ahead Stuffed French Toast
Ingredients: 30-36 slices French bread OR baguette, 1/2-inch thick (12 oz.) 4 oz. cream cheese, softened 1 cup strawberry preserves 8 Eggs 1-1/2 cups milk 1 can crushed pineapple, undrained 8 oz. 1/4 cup orange juice 2 tsp. freshly grated orange peel 1 tsp. vanilla 1/2 tsp. salt Directions: Heat oven to 350°F. Spread 1/2
Spinach Ricotta Quiche
Ingredients 12 cups well washed fresh spinach or 2 packages frozen spinach, thawed 2 teaspoons olive oil 1/2 cup finely chopped onions 1 cup low-fat ricotta cheese 1/2 cup egg substitute or 2 whole eggs, beaten 1/2 teaspoon dried dill weed 1/4 teaspoon pepper Pinch of nutmeg 3 plum tomatoes, seeds and juice removed, chopped
Scalloped Eggs
Ingredients 8 2-inch diameter firm tomatoes 8 eggs 1/4 teaspoon salt 1/4 teaspoon pepper 8 slices lean bacon 1/2 grated Parmesan cheese Directions Remove stem end of tomatoes with sharp knife. Cut out center portion of each tomato, leaving cavity large enough to hold 1 egg. Reserve cut-out portions. Place hollowed-out tomatoes in bottom of
No Bake Buckeye Bars
No Bake Buckeye Bars Ingredients: ½ cup plus 1 Tbsp. butter, softened and divided 2 cups creamy peanut butter 3½ cups powdered confectioners sugar 1½ tsp. vanilla extract 2 cups chocolate chips Directions: Place ½ cup of butter, peanut butter, powdered sugar, and vanilla extract in a large bowl. Beat using an electric mixer until
Baked Feta Pasta with a Twist
Baked Feta Pasta with a Twist Ingredients: 16 oz. cherry tomatoes 4 cloves garlic, crushed 8 oz. block feta cheese 16 oz. gluten free rigatoni pasta, uncooked 8 oz. cremini mushrooms, sliced 1/4 C olive oil 1 tsp. salt 1 tbsp. oregano 1/2 tsp. pepper 1 tbsp. crushed red pepper 4 C fresh spinach 1/2
Fresh Corn, Sage, and Cornbread Casserole
Fresh Corn, Sage, and Cornbread Casserole Ingredients: 8 cups cubed and toasted cornbread 6 (½ inch thick) slices French bread, cubed 3 tablespoons vegetable oil 2 cups chopped celery 1 large onion, chopped 2 cups fresh or frozen corn kernels ¼ cup finely minced garden sage leaves (about 20 leaves) ½ ttsp. salt ½ tsp.
Orange-marshmallow Salad
Submitted by: Rosalie Parker, Week Four’s Reader’s Kitchen 2016 Winner Ingredients: 1 cup milk 16 large marshmallows (or about 2 cups mini) 1 (3 oz.) pkg. orange jello 1 (8 oz.) pkg. cream cheese, softened 1 (20 oz.) can crushed pineapple, undrained 1 or 2 cans mandarin oranges, drained 1 cup whipping cream, whipped or
Cajun Appetizer Meatballs
Ingredients: 1 pound lean ground beef 1 1/2 teaspoons hot pepper sauce 2 tablespoons Cajun seasoning 1 tablespoon Worcestershire sauce 1 tablespoon dried parsley 1/4 cup finely chopped onion 1/4 cup fresh bread crumbs 1/4 cup milk 1 egg 1/2 cup barbecue sauce 1/2 cup peach preserves 1 fresh peach, peeled, pitted and pureed preparation
Potato Shell Quiche
Ingredients: 3 large potatoes 1 lbs Fresh Spinach (or 10 oz. Frozen) 8 oz. orange Shredded or graded Cheddar cheese 1/4 cup cottage cheese 1 medium onion chopped 1 clove garlic (minced or chopped) 1 tsp basil 1 tsp parsley 1/4 tsp black pepper 4 eggs 3/4 cup milk Directions: Boil potatoes with or without
