Search Results for "Radish"
Recipe Results 63 of 307 pages
Canton Corn Soup
Ingredients: 1 tablespoon Real California butter 1 large onion, chopped 1 quart 2% Real California milk 1 tablespoon firmly packed brown sugar 1 package (16 oz.) frozen corn, thawed 1 can (14 oz.) chicken broth 1/4 teaspoon freshly ground black pepper 1/4 cup cornstarch dissolved in 3 tablespoons water 1/3 cup lightly packed cilantro leaves,
Whole Wheat Spaghetti Carbonara
Ingredients: 1 cup shredded Parmesan cheese (plus more for garnishing) 2 large eggs 2 teaspoons olive oil 8 ounces bacon, chopped into 1-inch pieces 10 ounces whole wheat spaghetti (about two-thirds of a 1-pound box) 3 garlic cloves, pressed or minced Handful of chopped fresh parsley (plus more for garnishing) 1-2 pinches kosher salt Directions:
Tortellini and Bean Soup
Ingredients: 1 tsp. olive oil 2 cups white onion, chopped 1 small red bell pepper, seeded and chopped 3 cloves garlic, minced 1 tsp. Italian seasoning 2/3 cup water 2 cups fresh spinach, chopped 1 can (14.5 ounces) no-salt-added navy beans, drained 1 can (14.5 ounces) reduced sodium chicken broth 1 can (14.5 ounces) no-salt-added whole tomatoes 1 can (14 ounces) artichoke hearts packed in water 9 oz. cheese tortellini Directions: Heat the oil in a soup pot over
Cheesy Baked Rigatoni
Ingredients: ¼ cup Olive Oil, divided 2 Garlic Cloves, finely diced 1 – 2 teaspoons Crushed Red Pepper Flakes, depending on spice preference 1 – 28 ounce can Whole Peeled Tomatoes, crushed with hands 1 teaspoon Salt 2 Tablespoons Salted Butter 2 Tablespoons Flour 2 cups Whole Milk ¼ teaspoon Nutmeg 1 lb. Rigatoni or
Zucchini Stir Fry
Ingredients: 1 tablespoon vegetable oil 1 medium onion 1 yellow squash 1 medium zucchini 1 red pepper 1/2 teaspoon black pepper 1/4 teaspoon basil 1/4 teaspoon oregano Directions: Peel the onion. Cut into thin slices. Slice the yellow squash into thin round pieces. Slice the zucchini into thin round pieces. Cut the red pepper into
Cheesy Maple Mashed Potatoes
heesy Maple Mashed Potatoes Yield: 6 servings Prep time: 10 minutes Cooking time: 50 minutes Total time:1 hour Ingredients: 1 teaspoon salt, divided 4 1/2 pounds potatoes, peeled and cut into 1-inch cubes (about 10 potatoes) 1 pound strong cheddar cheese, grated (about 2 cups grated) 1 cup whole milk 1/4 cup pure maple syrup
Turkey Potato Salad
Ingredients: 6 ounces turkey, cooked and diced 1/4 cup celery, chopped 1 cup potato (cooked, peeled, and diced) 1 tablespoon onion, chopped 1/8 cup green pepper, chopped 2 tablespoons salad dressing, mayonnaise-type 1/4 teaspoon prepared mustard 1/8 teaspoon salt Directions: Mix turkey, celery, potato, onion, and green pepper. Mix salad dressing, mustard and salt. Stir
Roasted Tomatoes
Ingredients: 3 tablespoons extra-virgin olive oil 6 large Roma tomatoes, quartered 3 fresh thyme leaves 1/2 garlic clove, minced sugar, to taste salt and pepper, to taste Directions: Heat oven to 400 F. Combine all ingredients in bowl and transfer to sheet pan lined with baking paper. Roast for about 20 minutes, or until done.
Tangy Mashed Potatoes
Ingredients: 4 large russet potatoes, peeled and cut into 2” chunks 1 cup beef or vegetable broth 2-3 small garlic cloves 1/4 cup 2% milk 2 tablespoons unsalted butter 1/2 cup cottage cheese, divided, 1/4 cup pureed salt and pepper to taste – 2 tablespoons fresh chives, minced Directions: Place potatoes, broth and garlic in
Hot Artichoke Dip Stuffed Tomatoes
Ingredients: 4 large sized fresh tomatoes 2 large sized fresh tomatoes, seeds removed and diced* 1 (8 ounce) package low-fat cream cheese, softened 1/4 cup low-fat mayonnaise 1/2 cup Parmesan or Romano cheese, grated 1 lemon, juiced 1 clove garlic, minced 1 tablespoon fresh basil Kosher salt and fresh ground pepper to taste 1 can
