Search Results for "Radish"
Recipe Results 57 of 307 pages
Sweet Potato Noodle Kugel
Sweet Potato Noodle Kugel Originally published on: April 13, 2006 Ingredients: 8 oz. egg noodles made for Passover 1/4 cup butter 2 medium sweet potatoes, peeled and grated (about 4 cups) 2 large eggs 2 large egg whites 1/2 cup sour cream 1/2 cup apricot jam 1 tsp. salt 1/4 cup chopped pecans, toasted Directions:
Green Beans Parisienne
Green Beans Parisienne Originally published on: September 27, 1990 Yield: 4 servings Ingredients: 2 tsp. olive oil 1/4 cup finely chopped onion 1 large clove garlic 1 can mushroom stems and pieces (2.5 oz.) 2 Tbsp. water 1/2 tsp. cornstarch 1/2 tsp. paprika 1 pkg. frozen french cut green beans (10 oz.) 1 medium tomato,
Green Beans with Cherry Tomatoes
Green Beans with Cherry Tomatoes Submitted by: Rick Tytko of Brecksville, OH Ingredients: 1 1/2 lbs. green beans, trimmed and cut into 2-inch pieces 1 1/2 Cups.of water 1/4 Cup butter 1 Tbsp. Sugar 3/4 tsp. Garlic salt 1/4 tsp. Pepper 1 1/2 tsp. Fresh basil, chopped 2 Cups cherry tomato halves Directions: Place beans
Maple Glazed Sweet Potatoes
Maple Glazed Sweet Potatoes Yield: 6 servings Prep time: 15 minutes Cooking time: 25 minutes Total time:40 minutes Ingredients: 2 pounds sweet potatoes, peeled and cut into 1/3-inch rounds 2 1/2 teaspoons kosher salt, divided 6 tablespoons maple syrup 6 tablespoons white balsamic vinegar 2 1/2 tablespoons butter 3/8 teaspoon black pepper Cooking spray 1
Slow Cooker Mac & Cheese
Slow Cooker Mac & Cheese Submitted by: Barb Hanna Ingredients: 1/4 cup butter 3 cups cheddar cheese, shredded 3 cups milk 1/4 cup parmesan cheese 12 oz elbow macaroni 8 oz block cream cheese 12 oz can evaporated milk Directions: Place all ingredients in crock pot on High Stir at 1 1/2 hour. Stir again
Slow-Cooker Glazed Carrots
Ingredients: 2 pounds baby carrots 2 tablespoons butter, melted 1/2 cup firmly packed brown sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt Directions: Spray inside of 4-quart slow cooker with no stick cooking spray. Add carrots and melted butter; toss to coat. Cover. Cook on HIGH 3 to 4 hours
Lemon Rosemary Zucchini
Ingredients: 1 Tbsp. olive oil 1 med. yellow bell pepper, diced 2 tsp. fresh rosemary, finely minced 2 cups zucchini, chopped 1-3 tsp. lemon juice, to taste salt and pepper to taste Directions: In a medium non-stick skillet, heat olive oil over medium heat. Add yellow pepper and rosemary and saute for 2 minutes. Add
Grilled Potato Salad with Bacon
Ingredients: 6 slices bacon thick-cut, cooked until crisp, then coarsely crumbled 2 pounds red new potatoes (golf-ball size), scrubbed and poked with a fork 2 tablespoons extra-virgin olive oil 4 green onions including green tops, cut crosswise into thin rounds 1/4 cup extra-virgin olive oil 1 tablespoon apple cider vinegar 1 large clove garlic minced
Cranberry Apple Coleslaw
Dressing Ingredients: 3/4 cup fat free plain Greek Yogurt 1/4 cup light mayonnaise 1/4 cup honey 2 tablespoons apple cider vinegar Coleslaw Mix Ingredients: 1 small green cabbage, shredded makes around 7 cups shredded 1 1/2 cups carrots, shredded 2 medium gala apples sliced 1/2 cup green onions sliced 1/2 cup dried cranberries Directions: Wash
Gingered Carrots
Ingredients: 2 cups Water 2 cups Carrots, fresh, peeled, sliced diagonally 1 tablespoon Honey 1 teaspoon Lemon juice, fresh squeezed, seeds removed or lemon juice, bottled 1 teaspoon Parsley, dried (optional) 1 teaspoon Margarine, unsalted, trans-fat free 1/2 teaspoon Ginger, fresh, grated 1/8 teaspoon Salt, table Directions: Add about 1-2 inches of water to a
