Search Results for "Radish"
Recipe Results 50 of 307 pages
Twice-Baked Potatoes
Twice-Baked Potatoes Ingredients: 2 Idaho potatoes, scrubbed clean 1⁄4 cup ricotta cheese 1⁄4 cup milk 1⁄4 cup cheddar cheese, shredded 1 pinch salt Directions: Turn the oven on and set the heat to 450°F. Poke small holes in each potato using a fork. When the oven temperature has reached 450 degrees, put the potatoes directly
Crispy Baked Broccoli
Crispy Baked Broccoli Ingredients: 1 Nonstick cooking spray 1 package frozen broccoli florets (16-ounce) 1 tsp. garlic powder 1/2 tsp. onion powder 1 Tbsp. soy sauce (reduced-sodium) 1 Tbsp. olive oil Directions: Preheat the oven to 375°F. Prep a cookie sheet with nonstick cooking spray. Defrost the broccoli and drain. Combine the remaining ingredients in
Chili-Roasted Shallots and Brussels Sprouts
Chili-Roasted Shallots and Brussels Sprouts Ingredients: 2 lbs. shallots (halved and peeled) 2 Tbsp. olive oil (divided) 1/2 tsp. chili powder 1/2 tsp. salt (divided) 1 Parchment Paper 2 lbs. brussels sprouts (washed, trimmed, and halved) 1/4 tsp. black pepper 1/4 cup pine nuts 1 lemon Directions: Preheat the oven to 400°F. Add the shallots
Creamy Red Potatoes
Creamy Red Potatoes Ingredients: 6 cups cubed uncooked red potatoes 1 cup (8 oz.) small-curd cottage cheese 1/2 cup sour cream 1/2 cup cubed process cheese 1 Tbsp. dried minced onion 2 garlic cloves, minced 1/2 tsp. salt Paprika and minced chives, optional Directions: Place the potatoes in a slow cooker. In a blender or
Roasted Vegetables
Roasted Vegetables Ingredients: 1 small eggplant (unpeeled, cut into 1-inch chunks) 1/3 tsp. sea salt (fine) 1 zucchini (sliced into 1-inch pieces) 1 yellow squash (sliced into 1-inch pieces) 10 oz. cremini (baby bella) mushrooms 4 shallots (peeled and quartered) 1 red bell pepper (cut into 1-inch chunks) 1 green bell pepper (cut into 1-inch
Slow-Cooker Cheesy Bacon Ranch Potatoes
Slow-Cooker Cheesy Bacon Ranch Potatoes Ingredients: 1 bag (28 oz) frozen potatoes O’Brien with onions and peppers, completely thawed 1 can (10.5 oz) condensed cream of chicken soup 2 cups shredded Monterey Jack cheese 1 cup sour cream 1 package (1 oz) ranch salad dressing & seasoning mix 1/4 cup sliced green onions 4 slices
French Potato Salad
French Potato Salad Ingredients: 2 pounds fresh potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best) 2 Tbsp. of sea salt 2 large garlic cloves Dijon Vinaigrette: 1 Tbsp. Dijon mustard ¼ cup white wine vinegar ⅓ cup olive oil ¼ tsp. black pepper ¼ cup fresh flat-leaf parsley, roughly chopped 2 tablespoons fresh basil,
Homemade Potato Chips
Homemade Potato Chips Ingredients: 6 medium russet potatoes 2 tablespoons white vinegar water oil for frying salt Directions: Peel potatoes and place in a bowl filled with water. Slice potatoes to 1/16″ thick. Use a mandoline to get an even, consistent size. Immediately place sliced potatoes in another bowl filled with cold water and 2
Crispy Baked Broccoli
Crispy Baked Broccoli Ingredients: 1 package frozen broccoli florets (16-ounce) 1 tsp. garlic powder 1/2 tsp. onion powder 1 Tbsp. soy sauce (reduced-sodium) 1 Tbsp. olive oil Directions: Preheat the oven to 375°F. Prep a cookie sheet with nonstick cooking spray. Defrost the broccoli and drain. Combine the remaining ingredients in a gallon-sized resealable bag.
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
