Search Results for "Radish"
Recipe Results 62 of 307 pages
Cream Cheese Whipped Potatoes
Cream Cheese Whipped Potatoes Ingredients: 2 lbs. potatoes 3/4 cup nonfat milk 4 tablespoons cream cheese 4 tablespoons sour cream 1 teaspoon salt Black pepper to taste Directions: Peel potatoes; cut into small chunks. Cover with water; bring to a boil and simmer until fork tender; about 20 to 30 minutes. Drain and return to pot,
Buttermilk Blue Cheese Potatoes Au Gratin
Buttermilk Blue Cheese Potatoes Au Gratin Ingredients: 7 medium russet potatoes, parboiled, peeled, and thinly sliced 2-1/2 tablespoons butter 1 clove garlic, crushed 2 shallots, minced 2 tablespoons all-purpose flour 1-1/2 cups milk, at room temperature 1 teaspoon white pepper 1/4 cup mayonnaise 1 teaspoon Dijon-style mustard 1/2 teaspoon Worcestershire sauce 1/4 cup chopped fresh
Baked Tomato & Feta Over Mixed Greens
Baked Tomato & Feta Over Mixed Greens Ingredients: 2 medium beefsteak tomatoes 1 ounce feta cheese ½ teaspoon dried oregano 1/8 teaspoon freshly ground black pepper 3 cups mixed greens 1 lemon, quartered Directions: Heat the oven to 400°F. Tear off 2 large pieces of aluminum foil (about 16 inches long). Cut out the cores
Baked Beans
Baked Beans Ingredients: 4 slices bacon, diced 1/2 cup onion, chopped 4 1/2 cups cooked navy beans* 1/2 cup honey 1/2 cup ketchup 1 T prepared mustard 1 T Worcestershire sauce Directions: Sauté bacon and onion until onion is tender; combine with remaining ingredients in shallow 2-quart oven-safe baking dish. Cover with lid or aluminum
Dilled Cucumber-Tomato Salad
Dilled Cucumber-Tomato Salad Ingredients: 1/4 cup plain yogurt 1 small clove garlic, finely chopped 1/2 tsp. dried dill weed 1/4 tsp. sugar 1/8 tsp. salt 3 large roma (plum) tomatoes, seeded, diced (1 1/2 cups) 1 med. cucumber, peeled, seeded and cubed (1 cup) Directions: In medium bowl, mix yogurt, garlic, dill weed, sugar and
Beans & Mushroom Amandine
Beans & Mushroom Amandine Submitted by: Mary Joyce, Kari, and Anita Petersheie of Fredericktown, OH Yield: 12 servings Ingredients: 1 Tbsp. finely chopped chives or green onions 2 Tbsp. butter 4 tsp. flour 1/4 tsp. salt 1/8 tsp. pepper 1/4 cup light cream, half-and-half, or evaporated milk 2-16 oz. cans green beans 1- 3 or
Barley Lentil Soup
Barley Lentil Soup Prep time: 10 minutes Cooking time: 1 hour 30 minutes Makes: 10 cups Ingredients: 1 Tablespoon oil 1 clove garlic, minced or 1/4 teaspoon garlic powder 1 cup sliced onion 1 cup sliced carrots 1 cup sliced celery 1 can (15 ounces) stewed, diced tomatoes 3 cups chicken or vegetable broth 3
Pumpkin Squash Casserole
Ingredients: 3 Eggs 1/3 cup packed brown sugar 1/2 tsp. salt 1/2 tsp. pumpkin pie spice 1 can pumpkin (16 oz.) 1 pkg. frozen cooked winter squash (12 oz.), defrosted 1/4 cup chopped toasted pecans (1 oz.) Directions: HEAT oven to 350°F. BEAT eggs, sugar, salt and spice in large bowl until blended. ADD pumpkin,
Honey Citrus Glazed Carrots
Ingredients: 1 Tbsp. butter 4 cups carrots, sliced 1/4 cup honey 1/2 cup chicken broth 1 Tbsp. lemon juice + orange juice to equal 1/2 cup total juice 1/2 tsp. orange zest, minced 1 tsp. salt 1/4 tsp. pepper Directions: In large skillet over medium-high heat, melt butter. Add carrots and sauté for several minutes.
Ginger Roasted Veggies and Pears
Ingredients: 3 medium-large beets, peeled and diced into 1 inch cubes 1 sweet yellow onion, chopped 1 clove garlic, minced 1 inch piece fresh ginger, peeled and minced 2 large sweet potatoes, diced into 1 inch cubes (peel or keep skin on, either works) 2 green Anjou pears (ripe but still firm) 1-2 tsp fresh
