Search Results for "Pear"
Recipe Results 4 of 130 pages
Romaine, Pecan and Pear Salad
Ingredients 6 cups Romaine lettuce, washed and torn 1 cup radicchio, washed and torn 1/4 cup parsley, chopped 2 shallots, thinly sliced 2 Bosc pears, thinly sliced 1 cup pecans 3/4 cup dried cherries 1/4 cup raspberry or red wine vinaigrette dressing 1/3 cup feta cheese, optional Directions Place Romaine, radicchio, parsley and shallots in
Pear Cranberry Sauce
Ingredients 2 (15 oz.) cans pear halves in heavy syrup, drained 1/2 white wine 1 (16 oz.) can whole berry cranberry sauce salt to taste Directions Combine everything in saucepan and heat to simmering. Simmer until harshness of wine dissipates, about 3 minutes. Serve at room temperature.
Pear Bread with Brown Butter and Cardamom
Ingredients: ¾ cup butter (1 ½ sticks) ⅔ cup packed light brown sugar 2 eggs 1 teaspoon vanilla 2 ripe USA Pears, such as Anjou or Bartlett 1 ⅔ cups all-purpose flour ¾ teaspoon cardamom 2 teaspoons baking powder ¼ teaspoon salt Directions: Place the butter into a saucepan over medium-low heat. Once the butter begins
Peach Banana Smoothie
Ingredients: 1 banana (peeled and sliced) 2 peaches (peeled and sliced) 1/2 cup canned pears (drained) 1 cup fat-free milk (or 1 cup low-fat milk) Directions: Combine banana, peaches, canned pears, and milk in a blender. Blend until smooth.
Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing
Ingredients 4 beef tenderloin steaks, cut 3/4 inch thick (4 oz each) 1/2 teaspoon coarse grind black pepper 1 package (5 oz) mixed baby salad greens 1 medium red or green pear, cored, cut into 16 wedges 1/4 cup dried cranberries Salt 1/4 cup coarsely chopped pecans, toasted 1/4 cup crumbled goat cheese (optional) Honey
Air-Fried Brussels Sprouts
Air-Fried Brussels Sprouts Submitted by: Jordan Roberts, COO Ingredients: 1 lb. Brussels sprouts, cleaned, stems trimmed but intact, halved 1 Bartlett pear, cored, unpeeled, cut into small cubes 4 thick-cut bacon slices, cut into small pieces (reserve fat after frying) Sauce Ingredients: 2 Tbsp. maple syrup 2 Tbsp. Dijon mustard 2 tsp. apple cider vinegar
Gingerbread Trifle
Gingerbread Trifle Yield: 16 Servings For the Gingerbread Cake: 2 1/2 cups flour 2 teaspoons baking powder 2 teaspoons Ground Ginger 1 teaspoon Ground Cinnamon 1 teaspoon baking soda 1/2 cup (1 stick) butter, softened 1/2 cup firmly packed brown sugar 1 cup molasses 1 egg 1 teaspoon Vanilla Extract 1 cup boiling water For
Peanut Butter Pita Pockets
Peanut Butter Pita Pockets Ingredients: 2 apples, pears, bananas, peaches or mangoes 2 (6 1/2 inch) whole wheat pita bread pockets 1/4 cup chunky peanut butter Directions: Wash and slice fruit. Cut pitas in half to make 4 pockets. Warm each pita half in the microwave for about 10 seconds. Carefully open each pocket. Spread
Autumn Strawberry Salsa
Autumn Strawberry Salsa From: Oregon Strawberry Commission Yield: 2 cups Ingredients: 1 pint strawberries, chopped 1 Asian pear (or preferred variety), chopped 1 /2 – 1 jalapeño pepper, seeds removed and diced 1 cucumber, peeled, seeds scraped out, and chopped 2 T chopped cilantro 1 lime, juiced Salt to taste Directions: Toss the chopped pears
Sweet Potato Rounds with Pomegranate Seeds and Honey
Sweet Potato Rounds with Pomegranate Seeds and Honey Ingredients: 2 medium sweet potatoes 5 oz. brie, or any type of soft cheese like goat or ricotta, softened 1 apple or pear, thinly sliced 1/3 cup pomegranate seeds 2-3 Tbsp. honey Directions: Preheat oven to 415° F. Peel the sweet potatoes and cut into rounds that
