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Recipe Results 45 of 142 pages
Stuffed Pumpkin
Ingredients: One 9-inch round pumpkin 1 cup chopped tart apples 1 cup cranberries ½ cup chopped pitted dates 1/3 cup chopped walnuts ¼ cup brown sugar 1 tablespoon grated orange zest 1 teaspoon grated lemon zest 1 teaspoon cinnamon ¼ teaspoon ground cloves ¼ teaspoon allspice ¼ teaspoon nutmeg Directions: Preheat oven to 350°F. Cut
Maple Baked Beans
Ingredients: 1 16-ounce bag dried navy beans, soaked overnight and drained 6 cups water 1 cup cubed salt pork 1 onion, chopped 1/2 cup pure maple syrup 1/4 cup ketchup 2 tablespoons apple cider vinegar 2 teaspoons dry mustard 1 1/2 teaspoons salt 1/2 teaspoon pepper Directions: Preheat oven to 350ºF. In a large, ovenproof
Beef-Venison BBQ Sandwiches
Beef-Venison BBQ Sandwiches Ingredients: 1 1/2 lb. ground beef 1/2 lb. ground venison 1 lg. onion, chopped 1/2 cup chopped green peppers 1 clove garlic, minced 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. dried thyme 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. chili powder 1/2 Tbsp. worcestershire sauce 1/2 cup brown
Barbecued Hot Dogs
Ingredients: 1 tbsp butter or margarine 1/2 cup finely chopped celery 1/4 cup minced onion 1/2 cup tomato ketchup 1/2 cup water 1/2 cup apple cider vinegar 2 tbsp brown sugar 1 tbspWorcestershire sauce 2 tsp. yellow mustard 1 lb. 8/1 frankfurters 8 long sandwich buns Directions: Heat butter in a medium skillet. Cook celery
Sweet Potato and Blue Cheese Nachos
Sweet Potato and Blue Cheese Nachos Ingredients: 1 bag sweet potato chips 2 bell peppers, diced 2 cups pre-cooked chicken, shredded ½ cup blue cheese crumbles 1 cucumber, peeled and cut into matchsticks 1 apple or pear, diced ⅓ cup blue cheese dressing or dip ⅓ cup chopped walnuts (optional) ½ cup chopped dill Black
Cranberry Fruit Salad
Ingredients: 1 can (8 ounces) crushed pineapple, drained and juice saved 1/2 cup cranberry juice cocktail or apple juice 2 Tbsp. lemon juice 1 package (3 ounces) raspberry-flavored gelatin 1 can (15-16 ounces) cranberry sauce, mashed 1/2 cup chopped nuts (optional) 1/2 cup chopped celery (optional) Directions: Combine pineapple juice, cranberry juice cocktail, and lemon juice in medium saucepan. Bring to boil, then remove from heat. Add gelatin
Memphis-Style Coleslaw
Memphis-Style Coleslaw Submitted by: Allison Davis, Production Manager Ingredients: 1 cup mayonnaise 2 Tbsp. Dijon or whole-grain mustard 2 Tbsp. apple cider vinegar 2 Tbsp. sugar 1/2 heaping tsp. Kosher salt (or an even 1/2 tsp. of table salt) 1 Tbsp. grated onion 2-2 1/2 tsp. celery seed 16-oz. bag shredded cabbage with carrots, chopped
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
Avocado Melon Breakfast Smoothie
A delightful concoction of green fruits and vegetables plus fat-free dairy. With convenience built in, this refreshing smoothie can be made a day ahead. Keeps well in the refrigerator up to 24 hours. Ingredients: 1 large, ripe avocado 1 cup honeydew melon chunks (about 1 slice) Juice from 1/2 lime (1 1/2 tsp lime juice) 1
Bumbleberry Pie
Submitted by: Rosalie Parker, Week Four’s Reader’s Kitchen 2016 Winner Ingredients: 2 cups fresh or frozen chopped rhubarb 2 cups EACH fresh or frozen blueberries, raspberries, sliced strawberries * 4 cups peeled and chopped apples 2 cups granulated sugar 2/3 cup flour 2 Tbsp. lemon juice 2 pastry-lined pie crusts Directions: Combine filling ingredients.
