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Recipe Results 58 of 142 pages
Cajun Crab Cakes
1 pound crab meat, well drained 1/4 minced onions 3 tablespoons thinly sliced scallions 2 egg whites 1 tablespoons lemon juice 1/4 teaspoon mustard 1/4 teaspoon hot sauce 1/4 teaspoon Worcestershire sauce 1/2 cup crushed oyster crackers 1/4 cup mayonnaise Jalapeno Tartar Sauce: 1 jalapeno pepper minced 1/2 cup plain yogurt 2 tablespoons minced onions
Cucumber ranch dip
3 tablespoons Lay?s Dip Creations Country Ranch seasoning mix 1 cup Daisy brand sour cream 1/2 cup cucumber, peeled, seeded and diced 1/2 cup buttermilk (optional) 2 tablespoons lime juice 2 tablespoons cilantro Pinch pepper Add ingredients to a bowl and mix thoroughly using a rubber spatula.
Baked Mozzarella Sticks
Ingredients 1 (12-ounce) package reduced-fat Mozzarella string cheese 1 egg 1 teaspoon Italian seasoning 8 tablespoons panko (Japanese) bread crumbs 1/2 cup prepared marinara sauce, warmed (optional) Directions Position rack in upper third of oven and preheat oven to 350°. Line a baking sheet with foil and spray lightly with cooking spray. Remove cheese from
Caribbean Milk Cooler
Ingredients 2 cups fat-free or low-fat milk 2 cups unsweetened pineapple juice 1 tablespoon vanilla extract 1 tablespoon coconut extract 2 tablespoons sugar Ice cubes Mint sprigs (optional) Directions In a blender container, combine all ingredients except ice cubes and mint and blend on high speed until frothy. Pour into four tall glasses filled with
Italian Pinwheels
Ingredients 1 can (8 oz) Pillsbury Crescent Recipe creations 1/3 cup mozzarella cheese 1/3 cup Parmesan cheese 6 slices salami, diced 1 teaspoon Italian seasoning 1 egg white, beaten 1/4 cup of pasta sauce plus more for serving Directions Heat oven to 350°. Unroll crescent dough sheet onto large cutting board. Sprinkle the dough with
Stuffed Mushrooms
Ingredients 24 whole fresh mushrooms 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 (8 oz) package cream cheese, softened 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon ground cayenne pepper Directions Preheat the oven to 350°. Lightly grease a baking sheet with cooking spray. Clean mushrooms
Buffalo Wild Wing Stuffed Potato Skins
Ingredients 6 small to medium russet potatoes 2 tablespoons butter, softened Sea salt 3 tablespoons butter, melted Cream cheese (4 oz), softened 1/4 cup bottled ranch dressing 3 tablespoons bottled hot pepper sauce 1 cup cooked chicken, shredded Shredded Cheddar cheese Cayenne pepper, ground Garnish: Celery sticks with blue cheese or ranch dressing Directions Scrub
Classic Texas Caviar
Ingredients 2 (15.8 oz.) cans black-eyed peas, drained 1 (14.5 oz.) can petite diced tomatoes, drained 2 fresh medium jalapenos, stemmed, seeded and minced 1 small onion, cut into small dice 1/2 yellow bell pepper, stemmed, seeded and cut into small dice 1/4 cup chopped fresh cilantro 6 tablespoons red wine vinegar 6 tablespoons olive
Chick-Peas with Sun-Dried Tomatoes
Ingredients 1 tablespoon olive oil 1 red onion, small, sliced crosswise and separated into rings 1/2 teaspoon rosemary, dried, crumbled 1/2 cup low-sodium vegetable stock 1 medium tomato chopped 2 1/2 cups chick-peas, canned, rinsed and drained 2 tablespoons sun-dried tomato bits 1 tablespoon balsamic vinegar Directions In large non-stick frying pan over medium-high heat,
Ginger Ale Citrus Cooler
Ingredients 2/3 sugar 2/3 water 1 grapefruit juice 1/2 orange juice 3 1/2 s ginger ale, chilled 3 tablespoons maraschino cherry juice Directions In large saucepan, cook and stir sugar and water over low heat until sugar is dissolved. Bring to boil; boil 5 minutes. Cool. Stir in grapefruit and orange juices. Cover and refrigerate
