Search Results for "Grapes"
Recipe Results 57 of 143 pages
Curried Carrot Salad
Ingredients 3/4 cup plain nonfat yogurt 1 large green onion, chopped 2 tablespoons chopped fresh mint 1 1/2 teaspoons fresh lemon juice 3/4 to 1 teaspoon curry powder 1 pound carrots, peeled, coarsely grated 1/4 cup dried currants Directions Whisk first 5 ingredients in large bowl. Add carrots and currants; toss to coat. Season to
Huckleberry Jam
1 cup wild huckleberries, stems removed, washed and drained 1 cup cane sugar 2 teaspoons Fresh lemon juice Place the washed and rinsed huckleberries in a pot with the sugar and about 2 tablespoons of water. Bring it to a boil, reduce the heat and simmer until the berries are softened. Mash the berries. To
Dill Dip
Dill Dip Yield: 2 1/3 cups Ingredients: 1 cup mayonnaise 1 1/3 cup sour cream 1 Tbsp. dill weed 1 tsp. minced onion 1/4 tsp. seasoned salt 1 tsp. garlic powder Directions: In a large bowl, combine ingredients. Cover and refrigerate for at least 30 minutes. Serve with cut vegetables.
Pumpkin Peanut Butter Dip
Pumpkin Peanut Butter Dip Ingredients: 3/4 cup canned pumpkin puree 3/4 cup peanut butter 1-2 Tbsp. brown sugar, to taste 1 tsp. vanilla Directions: Mix peanut butter and brown sugar. Add vanilla and stir. Add pumpkin and stir until well blended. Refrigerate or serve immediately with graham crackers, apple slices, or celery sticks.
Spinach Dip in Bread Bowl
Spinach Dip in Bread Bowl Ingredients: 2 boxes (10 oz) frozen spinach leaves, chopped (do not use fresh, frozen only!) 1 cup regular mayonnaise 1 envelope onion soup mix powder (from 2 oz box) 1 container (16 oz) sour cream 2 cans (8 oz each) water chestnuts (chopped or diced) 3 green onions (finely chopped)
Black Bean Salsa
Black Bean Salsa Ingredients: 1 15.5- oz can black beans (drained) 1 15- oz can kernel corn OR 3/4 cup frozen corn (thawed) 1 medium diced bell pepper OR 1 medium tomato (diced) 1/2 cup red onion (diced) 1 tsp minced garlic (from jar) 2 Tbsp chopped cilantro 2 Tbsp cider vinegar 3 Tbsp extra
Strawberry Vanilla Jam
Strawberry Vanilla Jam From: Oregon Strawberry Commission Ingredients: 1 lb frozen Oregon strawberries, thawed ¾ C honey ¼ C fresh lemon juice 1 teaspoon vanilla extract or 1 vanilla bean Directions: In a large pot over medium-high heat, combine Oregon strawberries, honey, lemon juice, and vanilla bean pod and seeds, if using. Bring to a
24-hour Big Game Dip
24-hour Big Game Dip Ingredients: 2 (11 ounce) cans Mexicorn, drained 1 cup real mayonnaise 1 cup real sour cream Tops of 3 bunches of green onions, chopped (roughly 2 cups) 1 (4.5 ounce) can green chilies, diced 1/3 cup of jalapenos in jar, chopped 8 ounce package of Shredded Mexican blend cheese Tortilla chips
Beef and Kale Queso Fundido
Ingredients: 8 oz. cooked (leftover) beef Pot Roast, finely chopped, (about 1-1/2 cups) 1 can (10 ounces) diced tomatoes with mild green chilies, undrained 1/2 cup beer 2 cups shredded regular or reduced-fat Mexican cheese blend 1 Tbsp. cornstarch 1 cup finely chopped kale leaves Directions: Serving Suggestions: Tortilla chips, celery sticks, carrot sticks, apple
Creamy Onion Dip
Ingredients: 2 cups red onions (finely chopped) 1 tablespoon vegetable oil 1 teaspoon paprika 1 cup fat-free sour cream black pepper (to taste) Directions: In a skillet, cook onions in oil over medium heat for about 3 minutes or until just tender. Stir in paprika. In a bowl, mix together the cooked onions and sour
