Search Results for "collards"
Recipe Results 2 of 11 pages
Catsup
Ingredients 4 quarts tomato juice 2 large onions 3 s brown sugar 1 heaping tablespoon salt 1/2 teaspoon pepper 1 teaspoon nutmeg 2 tablespoons mixed pickling spices (in cloth bag) 1/2 vinegar pinch soda Directions Cook together 1 hour. When almost thick, add soda and vinegar last so vinegar will not cook away. Pack in
Spring Vegetable Herb Salad
Ingredients 1 lb. asparagus, trimmed 3/4 lb. sugar snap peas 1 lb.assorted small new potatoes 1 tablespoon tarragon or white wine vinegar 2 teaspoons Dijon mustard 1/4 extra-virgin olive oil 3 tablespoons finely chopped shallot 1/2 torn mixed herbs (such as cilantro, basil, tarragon, chervil, and chives) Directions Bring 4-quart pot of water to boil;
Mouthwatering Mini Burgers
Ingredients 1 1/2 pounds Certified Angus Beef brand ground chuck 1 head Bibb lettuce, washed and separated 1 small red onion, sliced 8 silver dollar buns Salt and pepper to taste Directions Form ground chuck into eight 3-oz patties. Season lightly with salt and pepper. Grill until meat thermometer placed in center of patties registers
Marinated Cucumbers
Ingredients 2 tablespoons sugar 1/2 cup rice vinegar 1 cup diced seedless cucumber Directions Whisk together sugar and vinegar in medium bowl until sugar is dissolved. Stir in cucumbers; place mixture in food-safe plastic bag. Close bag securely and marinate in refrigerator 1 hour. Drain cucumbers in large colander; discard marinade. Makes 1 cup. Adjust
Crunchy Coleslaw Turkey Sandwich
Crunchy Coleslaw Turkey Sandwich Ingredients: 1/2 cup Prepared or deli coleslaw 2 Tbsp. salsa to taste black pepper 1/4-1/2 lb. thick sliced deli turkey 4 slices whole wheat bread Directions: Drain coleslaw in a colander. Toss drained coleslaw with salsa and add black pepper to taste. Place a couple slices of turkey on each of
Cinnamon Cider
Ingredients: 1 gallon apple cider 2/3 cup sugar 2 teaspoons whole allspice 2 teaspoons whole cloves 2 cinnamon sticks, 3 inches long 2 oranges, studded with cloves vanilla ice cream, optional Directions: In 4-quart Dutch oven, heat all ingredients (except oranges and ice cream) to boiling; reduce heat. Cover; simmer 20 minutes. Strain punch through
Lemony Hummus
Ingredients: 1 16-ounce can chickpeas, drained in a colander and rinsed with cold water 1 garlic clove, peeled 2 tablespoons olive oil juice and grated zest of 1 scrubbed lemon or ¼ cup lemon juice 3 tablespoons cold water 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 1 teaspoon harissa (if you like harissa) Directions: Add
Patriotic Blueberry Cherry Caprese Salad
Patriotic Blueberry Cherry Caprese Salad Ingredients: 1 pint blueberries 2 pints cherry tomatoes As needed fresh basil As needed balsamic vinegar As needed olive oil To taste salt and pepper As needed firm buffalo mozzarella cheese Directions: Wash blueberries and cherry tomatoes and drain well in a colander. Half cherry tomatoes and toss in a
Pumpkin Seed Snacks
Pumpkin Seed Snacks Ingredients: 3 cups raw pumpkin seeds 1 Tbsp. olive oil sea salt Optional Seasonings: 2-3 Tbsp. of choice cinnamon and sugar blend, taco seasoning and lime juice, chili powder and garlic powder, ranch seasoning Directions: Remove the pumpkin seeds from pumpkin and place in a colander. Rinse seeds thoroughly and remove pulp.
Homemade Pumpkin Puree
Homemade Pumpkin Puree Ingredients: Pumpkin Olive Oil (for oven method) Salt (for oven method) Cheesecloth or coffee filters (for stovetop method) Directions: In the Oven: Preheat oven to 350°F. Wash pumpkin and cut in half. Remove seeds and pith. Peel, cut into chunks, and toss with olive oil. Sprinkle with a dash salt. Place on a baking tray,
