Search Results for "Spinach"
Recipe Results 31 of 61 pages
Mushroom Bisque
Mushroom Bisque Ingredients: ¼ cup butter 2 16 oz. pkgs. sliced fresh mushrooms 1 pinch salt 1 med. yellow onion, diced 1½ Tbsp. flour 6 sprigs fresh thyme, tied in a bundle with kitchen twine 2 cloves garlic, peeled 4 cups chicken broth or more to taste 1 cup water or more to taste ½
Banana Waldorf
Ingredients: 3 banana (peeled and sliced) 1 apple (cored and sliced, with peel) 4 cups yogurt (nonfat vanilla) 1 pinch cinnamon 1/8 cup walnuts (ground) Directions: Mix all ingredients together in large mixing bowl. Place in individual serving dishes and chill until ready to serve, up to 1 hour. This dessert looks great when topped
Spicy Venison Cocktail Meatballs
Spicy Venison Cocktail Meatballs Ingredients: Vegetable oil Meatballs: 2 pounds ground venison 1 cup onion, minced 1 cup seasoned bread crumbs 2 teaspoons crushed red pepper 1 ½ tsp. chili powder 1 ½ tsp. paprika 1 Tbsp. salt ½ tsp. black pepper ¾ tsp. ground cayenne pepper 2 Tbsp. Worcestershire sauce Sauce: 1 ½ cups
Banana & Hazelnut Spread Monte Cristo
Ingredients For Spiced Honey: 1/2 cup honey zest and juice of 1 orange pinch nutmeg 1/4 tsp. cinnamon pinch cayenne pepper Ingredients For Monte Cristo: 3 eggs 1/2 cup whole milk 1 tsp. vanilla 1/4 tsp. cinnamon 4 slices thick bread, such as Texas Toast or challah 3 Tbsp. hazelnut spread 2 oz. cream cheese,
Pumpkins Cookies
Pumpkins Cookies Ingredients: 1 cup sugar 2 sticks butter, softened 2 Tbsp. maple syrup 2 eggs 1 cup canned pumpkin 1 1/2 tsp. ground cinnamon 1/2 tsp. ground allspice 1/4 tsp. fresh nutmeg Pinch ground cloves 2 1/2 cups flour 2 tsp. baking powder Pinch of salt Frosting Ingredients: 2 8-oz. packages cream cheese, soft
Duchess Potatoes
Duchess Potatoes Ingredients: 3 lbs. russet potatoes, peeled and quartered 4 Tbsp. cold butter 2 tsp. salt, or to taste 1 pinch cayenne pepper 1 pinch ground nutmeg ⅓ cup cream 3 large egg yolks 2 Tbsp. melted butter Directions: Add potatoes to a large pot of very well salted cold water and bring to
Taxicab Yellow Tomato Soup With Fresh Basil Pesto
Ingredients: 8 pounds yellow heirloom tomatoes, halved 2 tablespoons extra virgin olive oil 1 teaspoon sea salt 1 to 2 cups prepared vegetable stock, as needed Pesto: 1/4 cup coarsely chopped fresh basil 1 tablespoon extra virgin olive oil Pinch of sea salt 2 teaspoons cold water Squeeze of fresh lemon juice Preparation: Preheat oven
Creamy Herb Spread
Creamy Herb Spread Ingredients: 1/2 cup butter, softened 1 tsp. garlic powder 1 tsp. rosemary (or herb of choice) 1/2 tsp. parsley flakes 1/2 tsp. lemon zest pinch of salt Directions: Place all ingredients in small food processor until blended well.
Buffalo Wild Wing Stuffed Potato Skins
Ingredients 6 small to medium russet potatoes 2 tablespoons butter, softened Sea salt 3 tablespoons butter, melted Cream cheese (4 oz), softened 1/4 cup bottled ranch dressing 3 tablespoons bottled hot pepper sauce 1 cup cooked chicken, shredded Shredded Cheddar cheese Cayenne pepper, ground Garnish: Celery sticks with blue cheese or ranch dressing Directions Scrub
Cucumber ranch dip
3 tablespoons Lay?s Dip Creations Country Ranch seasoning mix 1 cup Daisy brand sour cream 1/2 cup cucumber, peeled, seeded and diced 1/2 cup buttermilk (optional) 2 tablespoons lime juice 2 tablespoons cilantro Pinch pepper Add ingredients to a bowl and mix thoroughly using a rubber spatula.
