Search Results for "Radish"
Recipe Results 52 of 307 pages
Parmesan Baked Yellow Squash
Parmesan Baked Yellow Squash Ingredients: 2 medium-sized yellow summer squash Garlic salt & freshly ground black pepper 1/2 cup freshly grated Parmesan cheese Directions: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Wash and dry the squash, and cut each one into 1/4-inch thick slices. Arrange the squash rounds on the
Spiced Pears and Pomegranate
Spiced Pears and Pomegranate Ingredients: 3 pears, peeled, cored and cut into wedges 1 pomegranate, skin and light-colored membrane removed 1 tablespoon fresh lemon juice 2 tablespoons light brown sugar 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 2 tablespoons finely chopped almonds (optional) 4 sprigs fresh mint leaves for garnish (optional) Directions: Place the
Red Potato Salad with Creamy Pesto Dressing
Red Potato Salad with Creamy Pesto Dressing Yield: 6 Servings Prep time: 10 minutes Cooking time: 30 minutes Total time:40 minutes Ingredients: 2 pounds new potatoes 2 large eggs 3/4 cup nonfat Greek yogurt, plain 1/2 cup prepared pesto 1/2 lemon, juice and zest Salt and pepper to taste 1 medium tomato, diced 1 medium
Tomato Rarebit
Tomato Rarebit Originally published on: July 9, 1920 Ingredients: 2 Tbsp. butter 2 Tbsp. flour 1/2 cup milk 1 cup stewed and strained tomatoes 1/2 tsp. soda 1 lb. cheddar or special Rarebit cheese run through chopper 2 eggs, slightly beaten salt, mustard, paprika and a dash of cayenne pepper Directions: Cook the butter and
Baked Eggplant
Baked Eggplant Originally published on: July 9, 1920 Ingredients: Directions: 1 eggplant 3 onions 3 tomatoes 2 cloves garlic 1 green pepper 4 Tbsp. melted butter salt and pepper Peel and slice thin the eggplant, onion, pepper and tomatoes. Place in layers in a buttered baking dish, seasoning with salt and pepper, and pour melted
Brussels Sprout Hash with Pears and Bacon
Ingredients: 5 slices thick-cut bacon, cut into ½-inch pieces 2 tablespoons olive oil 2 pounds Brussels sprouts, trimmed and halved Salt and freshly ground black pepper 2 ripe pears, large dice 3 or 4 sprigs of fresh thyme, leaves only, roughly chopped Directions: Preheat the oven to 375 degrees. Place the bacon pieces in a
Brussels Sprouts, Bacon and Pasta Sauté
Ingredients: 6 slices bacon, chopped 2 tbsp. olive oil 3 cloves garlic, minced 2 shallots, minced 1 lb. brussels sprouts, thinly sliced 8 oz. gemelli pasta 2 tbsp. lemon juice 2 tbsp. chopped fresh chives Directions: In large skillet, cook bacon over medium-high heat until crisp; drain on paper towel–lined plate. Chop and set aside.
Hurried Mashed Potatoes
Submitted by: Mrs. G. Koehn of Paris, OH Ingredients: 4-6 potatoes 1 tsp salt. 2 c water 1/4-1/3c butter 1 c milk, +or- Directions: Put water on to boil in pressure cooker. Wash, peel, rinse, and cube potatoes in 1 1/2″ chunks. Put potatoes and salt in cooker, bring to a pressure for 5 minutes.
Turkey Bean Soup
Ingredients: 1 pound ground turkey breast 2 medium onions, chopped 2 stalks celery, chopped 1 clove garlic, minced 1/4 cup ketchup 1 can (14.5 ounces) unsalted diced tomatoes 3 cubes low-sodium chicken bouillon 7 cups water 1 1/2 teaspoons dried basil 1/4 teaspoon ground black pepper 2 cups shredded cabbage 1 can (15 ounces) unsalted
Creamy Brown Rice and Vegetable Pilaf
Ingredients: 2 cups water 1 cup brown rice 1/2 cup carrot, peeled, diced 1/2 cup celery, trimmed, diced 1/2 teaspoon salt 1/2 cup low-fat Colby cheese, shredded 1 cup non-fat Greek yogurt 1 tablespoon green onion, sliced Directions: In a small sauce pan, combine water, brown rice, carrot, celery, and salt. Bring to a boil
