Search Results for "leeks"
Recipe Results 4 of 16 pages
Sweet Potato Delight
Submitted by: Rosalie Parker, Week Four’s Reader’s Kitchen 2016 Winner Ingredients: 3-4 cups mashed sweet potatoes 1/3 cup milk 1/2 cup melted butter 1 cup sugar 2 eggs, beaten 1 tsp. vanilla Ingredients for the Topping: 1 cup brown sugar 1/2 cup flour 1/3 cup butter 1 cup chopped pecans Directions: Blend the sweet potatoes,
Mixed Dried Herb Vinegar
Ingredients 2 teaspoons dried basil 2 teaspoons dried oregano 1 teaspoon hot pepper flakes 4 cups white wine vinegar 4 (8 oz) half pint or 8 (4 oz) glass preserving jars with lids and bands Directions Place basil, oregano and hot pepper flakes in a clean quart jar and set in a bowl of hot
Chipotle Ranch Dip
Ingredients: 1 1/2 cups ranch dressing 2 chipotle chiles in adobo sauce (from 7-oz can), drained Assorted fresh vegetables Directions: In blender, place dressing and chiles. Cover and blend until smooth. Serve dip immediately with vegetables, or cover and refrigerate up to 1 week.
Buttermilk Ranch
Buttermilk Ranch Ingredients: 1/2 cup buttermilk 1/2 cup mayonnaise 1/2 cup sour cream 1 tsp. dried parsley 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. dried dill 1/2 tsp. salt Directions: In a small bowl, whisk together all ingredients until smooth. Can be stored in the refrigerator in an airtight container for up
Italian Dressing
Italian Dressing Ingredients: 1 tsp. garlic powder 1 tsp. dried oregano 1 tsp. dried basil ½ tsp. sea salt ½ cup extra-virgin olive oil 2 Tbsp. red wine vinegar Directions: Place the garlic powder, oregano, basil, salt, olive oil and vinegar in a jar with a tight fitting lid. Shake vigorously until combined. Store refrigerated
Tomato Chili Sauce
submitted by Debbie Flinner of Canton, OH Ingredients: 1-1/2 cup finely chopped tomatoes 1-3 jalepeno peppers, finely chopped 1/2 cup chopped onion 1 tsp. salt 1/4 tsp. ground cumin 1/8 garlic clove, crushed Directions: Mix all ingredients together, cover and refrigerate no longer than 1 week. Serve with tacos, enchiladas, burritos, tostadas or refried beans.
Lemon Vinaigrette
Lemon Vinaigrette Ingredients: 5 Tbsp. fresh lemon juice 1 tsp. Dijon mustard 1 tsp. granulated sugar ½ tsp. sea salt 6 Tbsp. extra-virgin olive oil 2 Tbsp. finely chopped fresh chives Directions: In a small bowl whisk together the lemon juice, mustard, sugar and salt. Slowly pour in the olive oil, whisking constantly, until emulsified.
After School Snack Mix
Ingredients 4 cups Chex cereal 1 (6 oz.) pkg. mixed dried berries and cherries 1/2 dried apricots, chopped 1 cup miniature pretzels (sticks, circles or any other shape) 3 tablespoons chocolate chips Directions Combine all ingredients in large zip-top bag and shake until mixed. Store in sealed container or zip-top bag for up to two
REAL Whipped Cream
Submitted by: Lynne Almasy, Week Three’s Reader’s Kitchen 2016 Winner Ingredients: 1/2 pt. whipping cream 2 tsp. sugar 1/2 tsp. vanilla Directions: Place a mixing bowl and electric mixer beaters in the freezer for 15 minutes. Place the whipping cream in the bowl with sugar and vanilla. Beat together until stiff peaks form. Note: This
Hot Fudge Sauce
Hot Fudge Sauce Ingredients: 14 oz. can sweetened condensed milk 1 cup semi-sweet chocolate chips 2 tbsp. butter Directions: Add sweetened condensed milk and chocolate chips to a small saucepan. Heat over medium heat, stirring constantly, until chocolate chips are melted. Remove from heat and stir in butter. Place hot fudge into jars. Refrigerate for
