Search Results for "Corn"
Recipe Results 36 of 102 pages
Easy Chicken with Broccoli and Sun-dried Tomatoes
Ingredients Pinch of salt 1 bunch fresh broccoli, use crowns only 1 lb. box linguini (use 1/2) 1 1/4 lb. boneless chicken breasts, cut into cubes 1 tablespoon olive oil 1 tablespoon butter 3 cloves garlic, minced 1 (12 oz.) can fat-free evaporated milk 1 cup half and half 7 minced sun-dried tomatoes 2 teaspoons
Best Peanut Brittle
Ingredients 1 cup white sugar 1/2 cup light corn syrup 1/4 teaspoon salt 1/4 cup water 1 cup peanuts or pumpkin seeds 2 tablespoons butter, softened 1 teaspoon baking soda Directions Grease a large cookie sheet. Set aside. In heavy 2 quart saucepan, over medium heat, bring sugar, corn syrup, salt, and water to a
Chewy Granola Bars
Ingredients 1 (10 1/2 oz.) pkg. large marshmallows 2/3 chunky peanut butter* 1/2 butter, cubed 1/4 corn syrup 2 teaspoons vanilla extract 4 s quick-cooking oats 1 crisp rice cereal 1 miniature semisweet chocolate chips 1/2 flaked coconut 1/2 sunflower kernels 1/2 chopped peanuts 1/2 raisins 2 tablespoons toasted wheat germ 2 tablespoons sesame seeds
Turkey Chili
Turkey Chili Ingredients: Cooking spray 1 1/2 Tbsp. canola or corn oil 1 onion, chopped 20 oz. ground turkey breast 2 large garlic cloves (minced) 2 tsp. chili powder 1/2 tsp. pepper 1/2 tsp. ground cumin 15.5 oz. can pinto beans (rinsed, drained) 15.5 oz. can black beans (rinsed, drained) 14.5 oz. can diced tomatoes
Creamy Chicken-Broccoli Casserole
Creamy Chicken-Broccoli Casserole Yield: 6 servings Ingredients: 13.25 oz whole-wheat packaged spiral-shaped pasta like fusilli (or ¾ (16 oz.) package) 1 1/2 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch pieces) 3/4 teaspoon salt-free, dried Italian spice blend 15 1/4 oz. canned whole kernel corn (drained, rinsed) 16 ounces packaged, frozen
Pecan Pie Dip
Pecan Pie Dip Ingredients: 8 oz. cream cheese, softened 4 oz. whipped topping 1 cup powdered sugar 1/2 cup brown sugar 4 Tbsp. cold butter, cut into small pieces 1/3 cup light corn syrup 1 cup chopped pecans 1 large egg 1½ tsp. vanilla extract 1/4 tsp. salt For serving apple slices, pretzel crisps or
Peanut Butter Caramel French Toast
No-stick cooking spray 1 cup firmly packed brown sugar 1/2 cup butter 1/2 cup extra crunchy peanut butter 2 tablespoons light corn syrup 12 (1-inch-thick) slices French bread 6 large eggs, beaten 1 1/2 cups milk 1/2 teaspoon salt 3/4 teaspoon vanilla extract 1/4 teaspoon almond extract Whipped cream or whipped butter Coat 13 by
Chocolate Popcorn Balls
Ingredients 4 qt. popcorn, popped 2 (1 oz.) squares unsweetened chocolate 2 cups sugar 1/2 cup light corn syrup 1 cup water Directions Preheat oven to 200°. Pour popcorn into large heat proof bowl (lightly salt it, if desired) and place bowl in oven to keep warm. Place chocolate squares into heavy saucepan over low
Mushroom Barley Soup
Mushroom Barley Soup Ingredients: 1 tablespoon olive or canola oil 1 onion, chopped 2 carrots, scrubbed or peeled, halved lengthwise and sliced 1 celery stalk, chopped 2 garlic cloves, peeled and minced 1 teaspoon dried thyme (depending on how much you like thyme) 1 pound white, cremini, or button mushrooms, sliced 1⁄2 cup pearl barley
Ground Beef Goulash
Ingredients 2 lbs. ground beef 2 tablespoons vegetable oil 5 small onions, finely chopped 4 green peppers, finely chopped 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper 2 (8 oz.) cans tomato sauce 2 (6 oz.) cans tomato paste 1 (14 1/2 oz.) can stewed tomatoes, undrained 1 (12 oz.) can whole kernel
