Search Results for "Spinach"
Recipe Results 45 of 61 pages
Sonny’s Famous Apple Cake
Sonny’s Famous Apple Cake Ingredients: 4 cups diced raw apples 2 cups sugar (1 cup white and 1 cup brown) 3 cups flour 2 tsp. baking soda 1/2 tsp. salt 2 tsp. cinnamon pinch of nutmeg 2 eggs 1 tsp. vanilla 1 cup vegetable or canola oil Ingredients for cake icing or glaze: 1 cup
One-Eyed Jack
One-Eyed Jack Ingredients: 1 slice whole-wheat or multigrain bread 1 large egg 2 tsp olive oil Salt and black pepper Directions: Use the open mouth of a glass to cut a hole out of the center of the slice of bread. Set aside the bread frame and the cutout circle of bread. Crack the egg
Almond Cheese Fondue
Almond Cheese Fondue Ingredients: 1 clove garlic, smashed 3/4 cup Chicken Stock 3/4 cup Riesling wine 2 tablespoons fresh lemon juice 1/4 teaspoon Almond Extract 12 ounces Swiss cheese, grated 4 ounces aged Gouda cheese, grated 3 tablespoons flour 1/4 teaspoon Ground Ginger Pinch Ground Cloves Directions: Rub inside of medium saucepan with garlic clove
Cheesy Baked Zucchini Tots
Ingredients: 2 cups zucchini, grated 1/2 cup onion, grated 1 garlic clove, finely minced 1 egg 3 tablespoons butter, melted 1/2 cup breadcrumbs 1/4 cup parmesan cheese, grated 1/4 cup sharp cheddar cheese, shredded 1/2 teaspoon salt 1/4 teaspoon pepper pinch cayenne pepper Directions: Preheat oven to 400°F. Line baking sheet with foil. Put zucchini
Date And Walnut Loaf
Ingredients 1 cup dates, pitted and firmly packed down 1 teaspoon baking soda pinch of salt 1 1/4 s hot water 2 cups rice flour 1 teaspoon wheat-free baking powder 1/2 margarine 1/2 chopped walnuts 1/2 brown sugar, packed 1 egg, beaten Directions Preheat oven to 350°. Grease 9 x 5-inch loaf pan with margarine.
Jam-Filled Thumbprint Cookies
Jam-Filled Thumbprint Cookies Ingredients: 1/4 cup butter, softened 1/4 cup shortening 1/4 cup firmly packed brown sugar 1 egg, separated 1 teaspoon vanilla 1 cup flour, all purpose pinch salt 1 cup walnuts, finely chopped raspberry jam, seedless Directions: Preheat oven to 350°F. Cream butter, shortening and brown sugar until fluffy. Add egg yolk and
Pesto Pull-Apart Bread
Ingredients: 1 loaf of sourdough bread (around 26 ounces) 1 jar (6.25 ounces) ready-made pesto 3 ounces grated gruyere cheese 1/2 cup unsalted butter, melted Coarse sea salt for sprinkling 2 teaspoons chopped fresh rosemary Directions: Preheat the oven to 350°F. Set bread loaf on top of large sheet of aluminum foil. Cut top of
Snowball Cookies
Ingredients: 1/4 cup granulated sugar 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 1/2 cups pistachios, very finely chopped Pinch of salt 1 1/2 cups powdered sugar Directions: Preheat oven to 325˚F. Line baking sheet pan with parchment paper. In large bowl with hand
Green Tomato Cobbler
Ingredients: 1/2 cup butter 1 cup all-purpose flour 2 cups sugar, divided 1 Tablespoon baking powder Pinch of salt 1 cup milk 4 cups chopped green tomatoes 1 Tablespoon lemon juice 1 teaspoon ground cinnamon Ice Cream (optional) Directions: Preheat oven to 375°. Place butter in an 11×17-inch baking dish; place in oven until butter
Crescent-Wrapped Scotch Eggs
Ingredients: 1 lb. bulk pork sausage 8 hard-cooked eggs, peeled, patted dry 2/3 cup Progresso® plain bread crumbs 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet or 1 can (8 oz)Pillsbury® refrigerated crescent dinner rolls Cooking spray Directions: Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. Divide sausage
