Search Results for "Mustard Greens"
Recipe Results 4 of 13 pages
Super Cheese Hero
Super Cheese Hero Originally published on: May 30, 1985 Ingredients: 1 cup sour cream 1/2 cup prepared mustard 1 loaf French bread (24 to 30 inches) leaf lettuce 12 slices beef summer sausage (or choice of cold cut) 6 slices Swiss cheese 6 ounces cheddar cheese, cut in 4 x 1/2 inch sticks 12 tomato wedges
Veggie Fondue
Ingredients 1/4 cup milk 1/4 cup white wine 1 (8 oz.) package shredded Cheddar cheese 1 (8 oz.) package shredded Monterey Jack cheese 1 (8 oz.) package cream cheese, softened 1/4 cup chopped green onions 1/4 cup frozen chopped spinach, thawed and drained 1 teaspoon ground dry mustard 1 teaspoon ground cayenne pepper 1 teaspoon
Tropical Sweet Potato Salad
Ingredients: 2 1/2 lb. sweet potatoes, scrubbed clean 1 banana, chopped 2 stalks celery, sliced 1/2 red pepper, chopped 1/4 cup raisins 1/4 cup cashews 1/4 cup chopped fresh cilantro 2 green onions, thinly sliced Ingredients for the Tropical Vinaigrette: 1/4 cup lime juice 1/4 cup canola oil 2 tsp. honey 2 tsp. Dijon mustard
Apple, Cheddar & Turkey Panini
Apple, Cheddar & Turkey Panini Ingredients: 4 slices whole grain bread 4 Tbsp. butter 2 Tbsp. Dijon mustard 1 green apple, thinly sliced 8 slices sharp cheddar cheese 8 thin slices deli roasted turkey Directions: Preheat the panini press or grill. Spread the outer side of each slice of bread with 1 tablespoon butter. Spread
Steak and German Potato Salad
Ingredients 1 can (15 oz.) German potato salad 2 tablespoons coarse ground Dijon-style mustard 1/2 lb. boneless top sirloin steak, cut 1 inch thick 1 bag (10 oz.) hearts of romaine lettuce Directions Stir mustard through potato salad in bowl; set aside. Heat medium nonstick skillet over medium heat until hot. Place steak in skillet
Potluck Pasta Salad
1 box (12 oz) rotini or penne rigate 4 cups mix-ins (see below) Dressing: 1/2 cup white wine vinegar or rice vinegar 1/3 cup olive oil 1 tablespoon Dijon mustard 1 clove garlic, minced 1/4 cup finely chopped fresh herbs such as thyme, basil, oregano, parsley In small bowl, whisk together vinegar and oil. Whisk
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
Broccoli-Cheddar Frittata
Ingredients: 1 pkg. (10 oz.) frozen chopped broccoli 1 small carrot, diced, OPTIONAL 1/4 cup water 8 EGGS 1/4 cup milk 2 tsp. prepared mustard 1 tsp. seasoned salt 1/8 tsp. pepper 3/4 cup shredded Cheddar cheese (3 oz.) 1 tbsp. chopped green onion Directions: Combine broccoli, carrot, if desired, and water in 10-inch nonstick
Red Cabbage With Granny Smith Apples
Ingredients 3 tablespoons unsalted butter 1 onion, thinly sliced 1 garlic clove, crushed through a press 1 large head red cabbage (about 2 lbs.), finely shredded 2 medium Granny Smith or other tart green apples, quartered, cored and thinly sliced 2 tablespoons tarragon wine vinegar 2 teaspoons sugar 1/2 teaspoon mustard seeds 1/2 teaspoon salt
Chicken Cordon Bleu Stroganoff
Chicken Cordon Bleu Stroganoff Ingredients: 1 tablespoon canola oil 1/2 pound sliced fresh mushrooms 1 large onion, chopped 2 tablespoons all-purpose flour 3 cups reduced-sodium chicken broth 1/3 cup white wine or additional chicken broth 1 tablespoon Dijon mustard 4 cups uncooked whole wheat egg noodles 2 cups cubed or shredded cooked chicken 3/4 cup
