Search Results for "collards"
Recipe Results 5 of 11 pages
Spinach Quesadillas
Spinach Quesadillas Ingredients: 1 1/2 pound fresh spinach 1 teaspoon canola oil 8 corn tortillas 6 or 7-inch 1/4 cup salsa drained 3/4 cup reduced-fat shredded Monterey jack cheese Directions: Place spinach in colander in sink and run water over the greens. Drain and pat dry. Chop the washed spinach. Add vegetable oil to
Garden Chili
Ingredients: 3/4 pounds lean ground beef or ground turkey breast 1/2 cup green pepper, chopped 1/2 onion, large, chopped 1/2 cup celery, chopped 2/3 cup kidney beans (canned, drained and rinsed) 1/2 cup corn 8 ounces tomato sauce 1 cup tomatoes, diced 1 dash black pepper 1/2 teaspoon garlic powder 2 teaspoons chili powder Directions:
Sesame Noodles
Ingredients: 3 tablespoons peanut butter 2 teaspoons water 2 teaspoons sesame oil 1 tablespoon soy sauce Tabasco sauce to taste 3 cups cooked whole-wheat spaghetti (8 ounce or 1/2 pound dry) 2 tomatoes, chopped 1/2 cup green onions 1/2 cup grated carrot 1 1/2 cups broccoli florets, blanched* Directions: Mix warm water with peanut butter
Tomato Juice
Tomato Juice Ingredients: 3¼ lbs. tomatoes per quart or 23 lbs. per canner load of 7 quarts 1/2 to 1 cup water Per Quart of Juice: 1 tsp. salt 1/2 tsp. onion powder 1/4 tsp. celery salt Directions: Wash, core and remove blemishes from tomatoes. Cut into small sections. In a large stock pot, add
Broccoli, Egg and Cheese Casserole
Broccoli, Egg and Cheese Casserole Ingredients: 1 head broccoli, chopped 2 tsp. vegetable oil 16 oz. cottage cheese 3 eggs 4 oz. shredded sharp Cheddar cheese ¼ cup butter, melted 3 Tbsp. flour To taste salt and ground black pepper Directions: Fill a large bowl with ice water to create an ice bath. Bring a
Smashed Red Potatoes
Smashed Red Potatoes Ingredients: 1 lb. small red potatoes (about 7), quartered 1 cup low-fat buttermilk 3 Tbsp. thinly sliced green onions (green part only) 1 Tbsp. shredded, or, grated Parmesan cheese 1/8 tsp. salt 1/8 tsp. pepper Directions: Put the potatoes in a medium saucepan. Pour in enough water to cover them. Bring to
Turkey Potato Pancakes
Ingredients: 3 cups shredded peeled potatoes 1 1/2 cups finely chopped cooked turkey 1/4 cup sliced green onions with tops 2 tablespoons all-purpose flour 1 1/2 teaspoons salt 3 eggs, lightly beaten Canola oil Cranberry sauce, optional Directions: In a sieve or colander, drain the potato, squeezing to remove excess liquid. Pat dry; set aside.
Potato and Pea Salad
Potato and Pea Salad Ingredients: 2 pounds small red potatoes 1⁄4 cup olive or canola oil 3 Tbsp. white vinegar 1 garlic clove, peeled and pressed through a garlic press or minced 1⁄4 tsp. salt 1⁄4 tsp. freshly ground black pepper 1 cup frozen peas 1⁄4 cup fresh mint and/or basil leaves, chopped 1⁄3 cup
Pesto
Ingredients: 1 large bunch fresh basil 1 clove garlic, peeled 1⁄3 cup pine nuts or almonds, or lightly toasted pecans or walnuts 1⁄3 cup Parmesan cheese 1⁄4 cup olive oil 2 tablespoons warm water Directions: Pull the leaves off of the basil stems. Discard the stems and wash the leaves really well in a sinkful
Potato Soup For Six
Ingredients 4 large potatoes 2 medium-sized Bermuda onions leaves from 5 stalks celery 2 tablespoons butter 1 1/2 teaspoons salt 1/4 teaspoon pepper 3 cups milk 1 1/2 s water Directions Cook the cut potatoes, onions and celery leaves in water approximately 30 minutes or until tender. Mash or preferably put through a coarse colander
