Search Results for "collards"
Recipe Results 4 of 11 pages
Cappuccino Cheesecake
Ingredients: For the Crust: 1 cup finely crushed shortbread cookies 4 tablespoons (1/2 stick) unsalted butter, melted For the Filling: 3/4 cup whole milk .25 ounce (1 envelope) unflavored powdered gelatin 24 ounces (3 8-ounce packages) cream cheese, softened 8 ounces sour cream 3/4 cup sugar 2 teaspoons vanilla extract 3 tablespoons instant espresso powder
Smashed Red Potatoes
Smashed Red Potatoes Ingredients: 1 lb. small red potatoes (about 7), quartered 1 cup low-fat buttermilk 3 Tbsp. thinly sliced green onions ((green part only)) 1 Tbsp. shredded, or, grated Parmesan cheese 1 Tbsp. shredded, or, grated Parmesan cheese 1/8 tsp. salt 1/8 tsp. pepper Directions: Put the potatoes in a medium saucepan. Pour in
Dijon Peanut Potato Salad
Ingredients: 3 medium potatoes 1/3 cup crunchy peanut butter 3 tablespoons oil (olive, canola) 1 tablespoon Dijon mustard 1 tablespoon vinegar Directions: Cut potatoes into small cubes and place in large pot. Add water to cover the potatoes by 2 inches and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10
Cabbage Cakes
Ingredients 3 cups loosely packed, thinly sliced red or green cabbage 1 large egg, lightly beaten 1 tablespoon milk 2 tablespoons sour cream 2 tablespoons flour 1/4 cup minced chives Directions Steam cabbage until tender; drain well in colander. In mixing bowl, beat together egg, milk, sour cream, and flour. Stir in cabbage and chives.
Berry Cane Smoothie
Ingredients: 3 cups Lowfat Strawberry Yogurt 3 cups frozen strawberries 1 1/8 cups Raw Sweet Potatoes 1 1/8 cups Raw (Frozen) Spinach 3/4 cup bananas 3 cups ice Directions: Peel the sweet potatoes and cut them into 1/4 inch cubes. Defrost, wash, and drain the spinach; then set spinach aside in a colander. Put the
“Husband’S Delight” Potato Soup For Six
Ingredients 4 large potatoes 2 medium-sized Bermuda onions leaves from 5 stalks celery 2 tablespoons butter 1 1/2 teaspoons salt 1/4 teaspoon pepper 3 s milk 1 1/2 s water Directions Cook the cut potatoes, onions and celery leaves in water approximately 30 minutes or until tender. Mash or preferably put through a coarse colander
O-Bachan’S Sesame Spinach
Ingredients 1 (10 oz.) bag pre-washed spinach leaves 1 tablespoon white sesame seeds soy sauce Directions Add spinach to 6 cups of rapidly boiling water in medium saucepan 2 1/2 or 3 minutes at most. Immediately pour into colander, gently rinse with cold water; drain. Take about half the cooled spinach at a time and
Green Beans with Mushrooms and Onions
Green Beans with Mushrooms and Onions Ingredients: 8 oz. fresh green beans (trimmed) 2 tsp. olive oil 4 oz. mushrooms, such as button, cremini, or portobello (sliced) 1/2 cup thinly sliced onion 1 clove garlic (minced) 1/8 tsp. salt 2 tsp. lemon juice to taste black pepper Directions: Fill a medium saucepan three-fourths full with
Smashed Red Potatoes
Smashed Red Potatoes Ingredients: 1 lb. small red potatoes (about 7), quartered 1 cup low-fat buttermilk 3 Tbsp. thinly sliced green onions 1 Tbsp. grated Parmesan cheese 1/8 tsp. salt 1/8 tsp. pepper Directions: Put the potatoes in a medium saucepan. Pour in enough water to cover them. Bring to a boil over high heat.
Asparagus Salad with Lemon-Garlic Dressing
Asparagus Salad with Lemon-Garlic Dressing Ingredients: 2 tbsp. fat-free sour cream 1 tbsp. low-fat buttermilk fat-free milk 1 tsp. grated lemon zest 1 medium garlic clove (minced) 24 medium asparagus spears (trimmed) Poppy seeds (optional) Directions: In a small bowl, stir together the sour cream, buttermilk, lemon zest, and garlic. Cover and refrigerate until serving
