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Recipe Results 67 of 130 pages
Sirloin Empanadas
Foreign foods can be an exciting and exhilarating experience. What better way to enjoy some culture then to sample what people from around the world eat? So try out these Sirloin Empanadas with your friends and family. Recipe provided by the Certified Angus Beef® brand. Sirloin Empanadas INGREDIENTS: 1 pound Certified Angus Beef ® top
Cowboy Caviar
Cowboy Caviar Dressing Ingredients: 1/2 cup olive oil 1/4 cup sugar 1/4 cup white wine vinegar 2 Tbsp. lemon juice 1 tsp. chili powder salt to taste Salsa Ingredients: 1 pound Roma tomatoes, seeded and diced 1 15 oz. can black eyed peas, drained and rinsed 1 15 oz. can black beans, drained and rinsed
Cheese & Macaroni Salad
Cheese & Macaroni Salad For the salad: 1 lb. elbow macaroni noodles, uncooked 1/4 cup diced celery 1/4 cup diced red onion 1/2 cup diced red bell pepper 1/2 cup frozen peas 1 cup cubed sharp cheddar cheese For the Dressing: 1 cup mayo 1/4 cup distilled vinegar 3 Tbsp. sugar 1 Tbsp. dijon mustard
Grilled Eggplant
Grilled Eggplant Ingredients: 2 large eggplants cut crosswise into 1/2 inch thick slices 5 Tbsp olive oil 2 Tbsp. lemon juice 1 1/4 tsp. salt 1/4 tsp. pepper 1 1/2 tsp. dried Italian seasoning 1 1/2 tsp. garlic minced 2 Tbsp. parsley leaves chopped, plus more for garnish lemon wedges for serving optional Directions: Place
Asian Chicken Salad
Ingredients 1 small boneless skinless chicken breast half (4 oz.) 1/8 teaspoon salt 1/4 cup Kraft Asian toasted sesame dressing, divided 2 cups torn salad greens 1 small navel orange, peeled, sliced 1/2 cup diagonally cut snow peas 1 tablespoon slivered almonds, toasted 1 small carrot, cut into matchsticks Directions Sprinkle chicken with salt; brush
Chicken and Quinoa Soup
Chicken and Quinoa Soup Ingredients: 1 lb. boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes) 4 cups fat-free, low-sodium chicken broth 1 large onion (chopped) 3/4 cup water 1 medium carrot (sliced) 3 large garlic cloves (minced) 1 Tbsp. chopped, fresh thyme 1 medium dried bay leaf 1/4 tsp. pepper 1/3
Calving Season Casserole
Submitted by our Reader’s Kitchen Week Two Winner: Kathi Hamilton Ingredients: 1 lb pkg noodles, elbow for us and Inn maid for company,(4lbs) 2 lbs hamburger, (8lbs) 1 Tbsp liquid smoke (4Tbsp) 1 large onion (4) 2 cups peas (8) 2 cans cream of mushroom soup (8) 1 can cream of chicken soup (4) 1
Glazed Baked Onions
Ingredients 4 medium onions chicken broth 2 (10 oz.) pkgs. frozen green peas, cooked 1/2 soft bread crumbs 5 tablespoons butter or margarine 1/4 grated Parmesan cheese 2 tablespoons fresh parsley, chopped 1/2 teaspoon dry mustard butter or margarine, melted pimiento strips to garnish Directions Peel and halve onions. Place in large saucepan in 2
Strawberry Angel Fluff
Ingredients 1 angel food cake 1 (12 oz.) pkg. frozen whipped topping 1 (6 oz.) pkg. strawberry gelatin 1 pkg. frozen strawberries Directions Tear cake into walnut-size pieces and scatter over bottom of 10″x13″ sheet cake pan. Dissolve gelatin in 2 cups boiling water and then 2 cups cold water. Allow to jell a little.
Pawpaw-Pineapple Sherbet
Ingredients: 1 1/2 c. crushed pineapple 1 1/2 c. pureed pawpaw pulp 6 Tbsp. lemon juice 1/2 c. orange juice 3/4 c. confectioner’s sugar 2 egg whites 1/4 tsp. salt Directions: Combine the fruits, juices, and sugar, and freeze in refrigerator trays until nearly firm. Beat egg whites and salt until stiff but not dry,
