Search Results for "Dill"
Recipe Results 60 of 118 pages
Summer Spritz
Summer Spritz Yield: 4 Servings Ingredients: 5 oz. vermouth 3 oz. St-Germain 2 oz. gin 1 oz. lime juice sparkling water and Prosecco, to top Cucumber slices Directions: Combine the vermouth, St-Germain, gin and lime juice in a pitcher over ice and stir. Top with equal parts sparkling water and Prosecco. To serve, fill a
Mexican Stuffed Eggs
Ingredients 1/4 chopped toasted pecans 8 hard-boiled eggs 1/2 Cheddar cheese, shredded 1/4 mayonnaise 1/4 salsa 2 tablespoons green onions, chopped 1 tablespoon sour cream Directions Slice eggs in half lengthwise; remove yolks and set whites aside. In small bowl, mash yolks and combine with all other ingredients. Stir well. Fill egg whites with yolk
Celery with Apricot Blue Cheese Spread
Celery with Apricot Blue Cheese Spread Ingredients: 2 Tbsp. crumbled blue cheese 3 Tbsp. fat-free cream cheese 1/2 cup fat-free yogurt (plain) 4 dried apricots 4 dried figs or dates 1/4 cup pecans 8 stalks celery Directions: Chop dried fruit and pecans. Mix blue cheese, cream cheese, and yogurt with a fork or hand mixer
Luscious Lemon Ice Cream
Ingredients 1 cup fresh lemon juice 1/4 lemon rind, grated 5 cups sugar 6 cups half-and-half 1 cup whipping cream milk Directions Combine lemon juice, lemon rind, and sugar in medium bowl; refrigerate for 24 hours. Pour mixture into freezer can of 5-quart hand-turned or electric freezer. Add half-and-half and whipping cream. If necessary, add
Root Beer
Root Beer Originally published on: July 3, 1980 Originally submitted by: Mrs. Gordon Stewart of East Palestine, Ohio Yield: 1 gallon Ingredients: 2 cups sugar 4 tablespoons root beer extract 1 gallon of lukewarm water 1 teaspoon yeast Directions: Put 2 cups sugar in glass gallon jar. Add 4 tablespoons root beer extract. Fill jar
Blue Cheese Deviled Eggs
Ingredients: 12 ea eggs, hard-boiled, peeled 8 fl oz cottage cheese, low-fat, 2.5 oz blue cheese, reduced-fat, crumbled 1 tsp black pepper, ground ½ tsp paprika 1 tbsp buffalo sauce 2 tbsp bacon, cooked, crumbled, chopped 2 tbsp chives, minced Directions: Cut each egg in half, remove yolks. In a food processor combine
Cream Cheese Apple Pie with Oatmeal Pecan Streusel Topping
Ingredients Pie crust: 1 cup plus 2 tablespoons unbleached flour 2 tablespoons water 1/4 heaping teaspoon sea salt 1/3 cup Crisco Pure Canola oil Filling: 4 large Michigan Northern Spy or 5 Michigan Ida Red apples, peeled and sliced 1 cup plus 2 tablespoons sugar (reserve 6 tablespoons) 4 tablespoons butter, melted 3 tablespoons flour
A World Of Deviled Eggs
Ingredients GREEK: 1/4 cup feta cheese 6 large kalamata or ripe olives, pitted and chopped, about 1/4 cup 1/4 cup mayonnaise garnish with lemon slices, olive slices and oregano sprigs, if desired FRENCH: 1/4 cup chopped cooked spinach, well drained 1/4 cup Brie cheese, diced 1/4 cup mayonnaise garnish with chopped tomatoes, if desired MEXICAN:
Easy Mac & Cheese
Submitted by: Angela (Mrs. Dwayne) Amstutz of Sterling, OH Ingredients: ¼ cup butter, melted 4 cups uncooked macaroni noodles 1 tsp salt ½ tsp garlic powder 1 tbsp dried onion 2 tsp dried parsley 1 tsp paprika (opt) 7 cups milk 3 cups grated cheese (a mix of cheddar and velveeta is good) ½ lb
Peanut Butter Pita Pockets
Peanut Butter Pita Pockets Ingredients: 2 apples, pears, bananas, peaches or mangoes 2 (6 1/2 inch) whole wheat pita bread pockets 1/4 cup chunky peanut butter Directions: Wash and slice fruit. Cut pitas in half to make 4 pockets. Warm each pita half in the microwave for about 10 seconds. Carefully open each pocket. Spread
