Search Results for "Radish"
Recipe Results 66 of 307 pages
Baked Ziti
Baked Ziti Ingredients: 16-oz. pkg. ziti pasta, uncooked 2 24-oz. jars spaghetti sauce 2 lbs. ground beef 15-oz. container ricotta cheese 1 cup shredded mozzarella cheese Optional: 1/3 cup grated Parmesan cheese Directions: Cook pasta according to package directions; drain. Brown beef in skillet over medium heat; drain. Stir in sauce and heat through. In
Broccoli, Cabbage and Cauliflower Gratin
Broccoli, Cabbage and Cauliflower Gratin Ingredients: 1 head Cauliflower, small 1 head Broccoli Red Cabbage – 3 to 5 leaves 1/2 cup Yogurt – natural, low fat 1/4 cup Cheddar Cheese – grated 1 tsp. Mustard 2 Tbsp. Breadcrumbs Salt and Pepper Directions: Break the cauliflower and broccoli into florets and chop the cabbage into
Pumpkin Risotto
Pumpkin Risotto Ingredients: 3 Tbsp. extra virgin olive oil 1 small yellow onion (minced) 2 cups Arborio or carnaroli rice 1 1/4 lbs. fresh pumpkin (finely chopped) 1 cup white wine 6 cups vegetable stock 4 oz. parmigiano-reggiano cheese (grated) 2 Tbsp. yogurt (low-fat) Directions: In a heavy-bottomed saucepan, warm the oil over medium heat.
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
Broccoli Amandine
Broccoli Amandine Ingredients: 1 nonstick cooking spray 12 oz. broccoli florets 1 1/2 Tbsp. olive oil 2 clove garlic (minced) 3 Tbsp. slivered almonds 1/8 tsp. black pepper 1 Tbsp. lemon juice Directions: Preheat oven to 425°F. Spray a baking sheet with cooking spray. In a small bowl mix together broccoli, olive oil, garlic, almonds
Italian Style Summer Zucchini
Italian Style Summer Zucchini Yield: Serves 6 Ingredients: 3 Zucchini, medium to large 1/4 lb. Italian Sausage, fresh 1 cup Mushrooms, canned sliced 1 Green pepper, finely diced 1 Sweet Onion, medium, finely diced 1 Tbsp. Garlic, fresh, minced Salt and Pepper, to taste 3 to 4 Roma Tomatoes, sliced in to thin slices 1
Roasted Corn on the Cob
Roasted Corn on the Cob Ingredients: 5 large ears corn (husks on) 1 tsp cayenne pepper 1/4 tsp cumin (ground) 1/2 tsp sea salt 3 fresh limes (halved) Directions: Soak the corn (husks on) in large bowl or pot of water for 30 minutes. Remove the husks and silk from the corn. (Or you can
Creamy Butternut Squash Risotto
Creamy Butternut Squash Risotto For the squash: 1 small butternut squash (1 1/2 pounds, about 4 cups diced) 2 tablespoons olive oil 1/2 teaspoon kosher salt Fresh ground pepper For the risotto: 1 quart vegetable broth 1 quart water 1 teaspoon kosher salt 2 tablespoons extra-virgin olive oil 2 tablespoons salted butter 2 medium shallots
Honey-Glazed Root Vegetables
Honey-Glazed Root Vegetables Ingredients: 2 medium beets, peeled and cut into 1-inch pieces 2 medium carrots, peeled and cut into 1-inch pieces 2 medium turnips, peeled and cut into 1-inch pieces 1 medium parsnip, peeled and cut into 1-inch pieces 3/4 cup water 1/3 cup honey 2 tablespoons butter, cubed 3 ounces Black Pepper cheese,
Apple Carrot Bake
Apple Carrot Bake Ingredients: 5 medium apples, peeled and sliced (about 4 cups) 1 (14.5 ounce) can sliced carrots (or 2 cups fresh or frozen steamed carrots) ¼ cup light brown sugar 1 tablespoon flour 1 teaspoon cinnamon 2 tablespoons unsalted butter ½ cup orange juice Directions: Preheat oven to 350˚F. Arrange apples and carrots
