Search Results for "Grapes"
Recipe Results 47 of 143 pages
Cranberry Honey Butter
Cranberry Honey Butter Ingredients: 1 cup butter, softened 1/3 cup dried cranberries, finely chopped 1/4 cup honey 2 tsp. grated orange zest 1/8 tsp. kosher salt Directions: In a small bowl, beat all ingredients until blended. Place mixture on a large piece of wax paper and roll into a log shape. Trim ends and use
Creamy Beer Cheese Fondue
Creamy Beer Cheese Fondue Ingredients: 8 oz. bacon finely diced 1 med. onion, finely diced 1 Tbsp. butter 1 tsp. yellow mustard 1 Tbsp. honey ⅔ cup beer or apple cider ½ cup milk ½ cup heavy whipping cream 8 oz. pkg. full fat cream cheese 8 oz. shredded sharp cheddar cheese ½ tsp. smoked
Homemade Ranch Dressing
Homemade Ranch Dressing Ingredients: 2 tsp. dried minced onions 1/2 tsp. salt 1/8 tsp. garlic powder 1 Tbsp. dried parsley 1 cup plain Greek yogurt, plain, fat-free 1 cup buttermilk Directions: Collect and measure all ingredients before starting to prepare the recipe. Add the dried onion, salt, garlic powder, and dried parsley to a bowl,
Bohemian Ketchup
Ingredients: 1/2 bushel ripe tomatoes 1 medium onion, diced 1 clove garlic, peeled 2 tsp. red pepper (cayenne) 3 cups cider vinegar 3 tbsp. salt 1 cup dark brown sugar 1 tsp. ground allspice 1 tbsp. ground cloves 1 tbsp. ground cinnamon 4 tbsp. dry mustard 2 tbsp. Worcestershire sauce 1 tsp. ground black
Green Chilies
Ingredients 2 cans green chilies 1 egg 1/4 flour sharp cheese, grated 1 cup milk salt Directions Combine egg, milk, flour and salt. Layer chilies and cheese and pour sauce over layers. Bake at 325° on hour or longer until set. Cut in finger-sized portions.
Easy Potatoes
Ingredients 12 medium potatoes (not Idaho) 1 1/2 pints heavy cream salt pepper Directions Boil potatoes. Peel and grate while warm, into 3 quart souffle or 3 quart flat baking dish. Salt and pepper. Pour over heavy cream. Refrigerate overnight. Bake 1 hour at 350° uncovered.
Cranberry Orange Butter
Hello, I’m Butler County Dairy Princess, Maggie Rasp. SPRING HAS SPRUNG! Let’s celebrate the season with bright, fruity flavors and try to include dairy in our diets at least three times every day! This recipe is sweet, simple, and a fun new twist on simple breakfasts! Ingredients: 1 stick UNSALTED BUTTER softened 6 tablespoons whole
Spinach Dip
Submitted by Debra Flinner of Canton, OH Ingredients: 10 oz. frozen chopped spinach, thawed and well drained Pinch dried parsley 1/2 cup grated onion 1t. white pepper 1t. salt 2 cups real mayonnaise 1/2 cup sour cream Directions: Mix all together. Serve with vegetables of your choice or with rye bread.
Spinach Egg Drop Soup
Ingredients: 2 14oz cans chicken broth 1 pkg. (10 oz.) frozen chopped spinach, defrosted, squeezed dry 1/8 tsp. ground nutmeg 4 EGGS, well beaten 1/4 cup grated Parmesan cheese Directions: Heat broth in large saucepan to simmering. Add spinach; cook 5 minutes. Add nutmeg. Adjust heat to maintain simmer. While gently stirring soup, slowly pour
Almond Honey Crunch
Ingredients: 1 cup – slivered almonds 1/4 cup – honey 1 Tablespoon – butter 1 Tablespoon – grated orange peel salt 2-1/2 cups – corn flakes Directions: Combine almonds, honey, butter, orange peel and salt in heavy frying pan. Cook over low heat, stirring constantly, until almonds are golden. Remove from heat. Add corn flakes
