Search Results for "Radish"
Recipe Results 41 of 307 pages
Potato and Ham Pizza
submitted by Debbie Flinner of Canton, Ohio Ingredients: 1 can crescent rolls 1 cup shredded Swiss cheese, divided 2 medium size cold baked potatoes, cut into 1-inch chunks 1/2 cup ham chunks, cut into 1″ pieces Directions: Preheat oven to 350°. Unroll crescent rolls; separate. Place dough points together to form a circle on an
Shepherd’s Pie with Pasta
Ingredients: 4 oz. elbow macaroni 2 Tbsp. olive oil 1 lb. lean ground beef 2 cups finely chopped onion ½ cup finely chopped carrot ½ cup finely chopped celery 2 tsp. fresh oregano (or 1 tsp. dried) 2 Tbsp. finely chopped garlic 4 cups Swiss chard, shredded 1 ½ cups yellow squash, medium dice 4
Garlic Rosemary Turkey
Ingredients: 1 whole turkey (10 to 12 pounds) 6 to 8 garlic cloves 2 large lemons, halved 2 tablespoons olive oil 2 teaspoons dried rosemary, crushed 1 teaspoon rubbed sage Directions: Preheat oven to 325°. Cut six to eight small slits in turkey skin; insert garlic under the skin. Squeeze two lemon halves inside the
Raspberry Grilled Cheese
Ingredients: 2 tablespoons seedless red raspberry preserves 4 slices sourdough bread 2 tablespoons chopped pecans 1 to 2 tablespoons sliced green onion 4 slices Muenster or baby Swiss cheese 3 tablespoons butter, softened Directions: Spread preserves over bread slices; top with the pecans, onion and cheese. Top with remaining bread; butter outsides of bread. Toast
Spinach Lasagna
Ingredients 8 oz dry lasagna noodles, cooked according to package directions 1 recipe béchamel sauce (see recipe below) 1 (10 oz) package frozen chopped spinach, drained well 32 oz part-skim ricotta cheese 1/2 cup Parmesan cheese, grated 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 lb. mozzarella cheese (part skim), shredded Parmesan cheese
BUCKWHEAT CRÊPE BATTER
Ingredients 2 large eggs 1 cup milk 1/3 cup water 1/2 cup all-purpose flour 1/2 cup buckwheat flour 1/4 teaspoon sea salt 3 tablespoons butter, melted, divided Directions In processor or blender: Combine eggs, milk, water, flours, salt and 2 T. melted butter in work bowl of a food processor. Run machine for 5 seconds
Sweet Potato Noodle Kugel
Ingredients 8 ozs. egg noodles made for Passover 1/4 butter 2 medium sweet potatoes, peeled and grated (about 4 cups) 2 large eggs 2 large egg whites 1/2 reduced-fat sour cream 1/2 apricot jam 1 teaspoon salt 1/4 chopped pecans, toasted Directions Preheat oven to 350°. Cook noodles according to package directions; drain and rinse
Egg Salad
Ingredients: 4 hard boiled eggs (finely chopped) 2 teaspoons pickle relish 1⁄2 teaspoon salt 1 teaspoon mustard (wet) 1⁄4 cup mayonnaise Directions: Put the eggs in a pan of cold water. Simmer for 20 minutes. Cool promptly in cold water, then in refrigerator, so the eggs will be easy to shell. Remove the shells from
Mocha Bread Pudding
Ingredients: Nonstick cooking spray 1/4 cup granulated sugar 2 tablespoons baking cocoa 2 teaspoons instant coffee granules 3 1/2 cups French bread cubes 1 can (12 fl. ounce) evaporated milk 2 large eggs 1 teaspoon vanilla extract Powdered sugar (optional) Frozen light whipped topping, thawed Fresh raspberries and/or mint leaves (optional) Directions: Preheat oven to
Pesto Ravioli
Pesto Ravioli Ingredients: 1 pint grape tomatoes 5 oz. pkg. baby spinach 2 8 oz. pkgs. frozen or refrigerated cheese ravioli 1 Tbsp. olive oil 1/3 cup pesto Directions: Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside. Heat oil in a large nonstick skillet
