Search Results for "Grapes"
Recipe Results 56 of 143 pages
Pumpkin Pie Dip
Are you looking to spice things up during fall functions? Try this pumpkin pie dip. It’s so simple even the kids can make it!
Scotch Eggs
Ingredients 1 pound bulk pork sausage Salt and pepper to taste 6 hard-cooked eggs 1 egg, lightly beaten 3/4 cup crushed cornflakes Directions Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a
Raspberry Salsa
Ingredients: 2 cups diced peeled jicama 1 Pink Lady or other tart-sweet apple, cored and diced 1 medium jalapeno pepper, seeded and finely chopped 3 green onions, sliced 1/3 cup raspberry vinegar 1 tablespoon grated fresh ginger 1 12-ounce bag frozen raspberries Directions: In large bowl toss apple and jicama with vinegar. Add all remaining
Broccoli Almondine
Ingredients: Cooking spray 12 ounce bag broccoli florets 1 1/2 tablespoons olive oil 2 cloves garlic, minced 3 tablespoons slivered almonds 1/8 teaspoon ground black pepper 1 tablespoon lemon juice 1 tablespoon grated Parmesan cheese Directions: Preheat oven to 425 degrees. Spray a baking sheet with cooking spray. In a small bowl mix together broccoli,
Spinach Lasagna
Ingredients Dry lasagna noodles (8 oz), cooked according to package directions 1 recipe béchamel sauce (see recipe below) 1 (10 oz) package frozen chopped spinach, drained well Ricotta cheese (32 oz) 1/2 cup Parmesan cheese, grated 1/2 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper Mozzarella cheese (1 pound), shredded Parmesan cheese for sprinkling
Peanut Butter Spread
Peanut Butter Spread Submitted by: Jennifer Miller of Sugarcreek, OH Ingredients: 2½ cups brown sugar 1¼ cups water ¼ cup light corn syrup ½ tsp. maple flavoring 24 oz. creamy peanut butter 13 oz. marshmallow creme Directions: In a 2-quart saucepan, bring sugar and water to a gentle boil, stirring until dissolved. Cool to room
Hollandaise Sauce
Originally published October 31, 1919 Ingredients: 1/2 cup butter 2 eggs (yolks) 1 1/2 Tbsp. lemon juice 1 cup boiling water 1/2 tsp. salt 1/16 tsp. cayenne Directions: Cream the butter, add the yolks one at a time and beat well; then add the lemon juice, salt and pepper. A short time before serving, add
Sweet Potato and Ginger Soup
Sweet Potato and Ginger Soup Ingredients: 3 large sweet potatoes, peeled and diced 3 cups filtered water 2 oz. fresh ginger grated and juiced (about 2 Tbsps.) 1 tsp. salt Directions: In a medium pot over medium heat, add the sweet potatoes, water, ginger juice, and salt. Cook until sweet potatoes are tender. Working in
Parmesan Squash
Parmesan Squash Ingredients: 3 to 4 medium yellow squashes, cut lengthwise into 1/4-inch slices Salt and pepper 1/2 cup grated Parmesan cheese Olive oil Directions: Preheat oven to 350℉. Season both sides of the squash slices with salt and pepper. Place them in a single layer on a baking sheet lined with parchment paper. Sprinkle
Eggnog Wassail
Eggnog Wassail Originally Published on: December 19, 1985 Yield: 4 1/2 quarts Ingredients: 3 qts. dairy eggnog 1 1/2 qts. cider 1/2 tsp. nutmeg 1/2 tsp.cinnamon 4 whole cloves 1 tsp. grated lemon peel Directions: In a saucepot combine eggnog, cider, nutmeg, cinnamon, cloves and lemon peel. Heat over low heat, stirring occasionally. NOTE: Eggnog
