Search Results for "Radish"
Recipe Results 61 of 307 pages
Broccoli-Stuffed Sweet Potatoes
Broccoli-Stuffed Sweet Potatoes Ingredients: 4 medium sweet potatoes 3 cups broccoli florets 4 tsp. butter 4 Tbsp. slivered almonds, toasted Directions: Pierce each sweet potato with a fork in a few spots. Arrange the potatoes on a microwave-safe plate and microwave until soft, about 12 minutes. Place 3/4 to 1 inch of water in a
Brown Rice Pilaf with Apples and Dried Fruits
Brown Rice Pilaf with Apples and Dried Fruits Ingredients: 1 Tbsp. olive oil ½ cup chopped onion ¼ cup chopped peeled carrot ¼ cup chopped celery 1 tsp. curry powder ½ tsp. ground ginger ½ tsp. cinnamon 1 tsp. minced garlic 1 cup long-grain brown rice 2 cups chopped apples (about 1-inch pieces) 2¼ cups
Hot Muffin Stuffed Peppers
Hot Muffin Stuffed Peppers Ingredients: 4 med. bell peppers- red, green or yellow, medium 2 Tbsp. honey 1/4 cup balsamic vinegar 1/2 tsp. garlic powder Salt and Pepper – to taste 8.5 oz. corn muffin mix 1 egg 1/4 cup onion – finely diced 1/2 cup Milk 1 tsp. hot pepper sauce 1 cup corn
Green Beans and Red Potatoes
Green Beans and Red Potatoes Ingredients: 8 oz. green beans (trimmed, cut into 2-inch pieces) 8 oz. red potatoes (cut into 1/2-inch cubes) 2 Tbsp. chopped fresh parsley 1 1/2 Tbsp. butter or margarine 1/4 tsp. salt 1/8 tsp. pepper (to taste) 1/8 tsp. paprika Directions: In a large saucepan, steam the green beans and
Maple Buttered Sweet Potato Wedges
Maple Buttered Sweet Potato Wedges Ingredients: 4 sweet potatoes, peeled and cut lengthwise into wedges salt & freshly ground black pepper 6 tablespoons butter 1/2 cup maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon chili powder 1 tablespoon fresh thyme, leaves only kosher salt and freshly ground black pepper 6 tablespoons butter 1/2 cup maple
Veggie Fried Rice Bowl
Veggie Fried Rice Bowl Ingredients: 1 Tbsp. canola or other vegetable oil 1 cup diced cooked lean protein of your choice (such as chicken, pork, shrimp, tofu, etc.) 3 Tbsp. chopped scallions or other onion 3/4 tsp. grated fresh ginger (or 1/8 tsp ground ginger) 1/2 tsp. (about 1 clove) minced garlic 1 1/2 cups
Easy Gluten-free Cornmeal Casserole
Easy Gluten-free Cornmeal Casserole Ingredients: 2 cups water 1 cup whole grain cornmeal 3 tablespoons salted butter 2 large eggs Egg whites from 2 eggs 1 cup fat free evaporated milk Directions: Heat oven to 375˚F. Spray a 6 cup soufflé dish or casserole with non-stick spray. In a medium saucepan, bring the water to
Roasted Asparagus
Roasted Asparagus Ingredients: 1 lb. asparagus 3-4 cloves garlic (minced) 2 Tbsp. Olive oil Directions: Heat oven to 400˚F. Break off woody ends. Lay spears in single layer on baking sheet. Sprinkle w/garlic, and then drizzle w/olive oil. Bake for about 5-7 minutes or until spears look wrinkled and brown in some spots, shaking pan
Zucchini Corn Tacos
Zucchini Corn Tacos Ingredients: 6 corn tortillas 2 tomatoes, seeded and diced into 1/2-inch pieces 1 Tbsp. fresh oregano, minced 1 zucchini, unpeeled and diced into 1/2-inch pieces 1/4 tsp. chili powder 1/2 cup sweet onion, finely minced 1/2 tsp. ground cumin 3 ears corn, shucked and kernels cut off cobs; discard cobs 1 Tbsp.
Mint Sugar Snap Peas
Mint Sugar Snap Peas Ingredients: 2 teaspoons olive oil 1 pound fresh sugar snap peas strings removed 1 tablespoon chopped fresh mint leaves 1 tablespoon fresh lemon juice Directions: Wash your hands and clean your cooking area. Wash sugar snap peas and remove strings. Heat skillet to medium-high heat; add olive oil. Add the snap
