Search Results for "cucumber"
Recipe Results 67 of 69 pages
Berry-Ricotta Cheesecake
Ingredients 4 almond or hazelnut biscotti 1 tablespoon canola oil 4 oz. cream cheese, softened 1 cup granulated sugar 2 cups part-skim ricotta cheese 1/2 plain nonfat yogurt 1/3 cornstarch 2 large whole eggs 3 large egg whites 2 tablespoons fresh lemon juice 2 teaspoons lemon zest, grated 1/4 teaspoon salt 2 cups mixed berries,
Nut Filled Kiflie
Ingredients for the Dough: 4 cups flour 2 cups butter (cold) 4 egg yolks, slightly beaten 1 cup sour cream Ingredients for the Filling: Filling 5 cups ground walnuts 1 cup sugar 1/2 cup evaporated milk 1 tablespoon almond extract Apricot Filling or fresh apricot, date or fig filling; See Note below 2 (6 oz.)
No Churn Coffee Toffee Ice Cream Cake
Ingredients: For the Ice Cream Cake: 30 chocolate sandwich cookies 6 tablespoons (3/4 stick) melted butter 2/3 cup sweetened condensed milk 2 tablespoons espresso powder 2 tablespoons coffee liqueur 1 1/4 cups heavy whipping cream 6 chocolate covered toffee bars For the Quick Caramel Sauce: 1 cup light brown sugar 4 tablespoons butter 1/2 cup
Brownie Ice Cream Sandwiches
Ingredients: 12 ounces (2 cups) semisweet or bittersweet chocolate (about 70 percent) 1 cup unsalted butter 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 2 cups granulated sugar 4 large eggs 1 tablespoon vanilla extract 2 pints ice cream Directions: Preheat oven to 350°. Lightly butter two 9 by 13-inch pans. Line
Scones
Scones Ingredients: 2 cups all-purpose flour 1/2 cup granulated sugar 1/2 tsp. salt 2 1/2 tsp. baking powder 1/2 cup butter, frozen 1/2 cup heavy cream or buttermilk 1 large egg 1 1/2 tsp. vanilla extract 1 to 1 1/2 cups add-ins such as chocolate chips, berries, nuts, fruit For topping coarse sugar Individual Ingredient
Crab and Shrimp Casserole
Crab and Shrimp Casserole Submitted by: Mary Ellen Wozny of Coolville, OH Cake Ingredients: Cooking spray 8 Tbsp. butter 1 cup celery, finely chopped, pieces about 1/4 inch by 1/4 inch 1/2 cup red onion, diced finely, smaller than celery 12 oz. med. raw shrimp, peeled and deveined, tailless and headless, cut into pieces to
Whole Wheat Strawberry Oat Bars
Dear Recipe Editor, “I am a person who likes variety and when fruits are in season, I try to make things in abundance. If you run a week on cookies again, I could use a few more bar cookies, as they stretch in storage, etc. Looking forward to your weekly recipes, especially the desserts.” ~
Chocolate Surprise Strawberry Shortcake
Ingredients 1 pint (2 cups) strawberries, rinsed, hulled and sliced 1/2 pint (1 cup) raspberries, rinsed 1 cup sugar 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter, cut into bits and chilled 1/2 cup milk 1 teaspoon vanilla 1 cup heavy
Eggplant Parmesan
Eggplant Parmesan Ingredients: 2 tsp. butter 1 lg. onion, diced 2 bell peppers, diced 1 lg. carrot, diced 2 cloves garlic, very finely minced 3 Tbsp. tomato paste ½ teaspoon dried oregano 28 oz. can stewed Italian tomatoes 1 Tbsp. honey 2 cups panko crumbs 1 tsp. dried oregano Salt and pepper to taste ½
Caramel Cream Pie
Ingredients for the pecan gingersnap crust: 5 ounces (about 20) gingersnap cookies 1/2 cup chopped pecans 2 tablespoons granulated sugar Pinch of salt 4 tablespoons unsalted butter, melted Ingredients for the filling: 1 cup granulated sugar 4 cups whole milk, divided 1/3 cup cornstarch 2 teaspoons vanilla extract 1/4 teaspoon salt 1 cup heavy whipping
