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Recipe Results 68 of 102 pages
Hill Country Barbecue Mop
Ingredients: 2 sticks of butter 1 cup apple cider vinegar 2 lemons Worcestershire sauce to taste Directions: Melt butter in sauce pan on medium heat. Squeeze the lemons adding both the juice and the remains into the pan. Add apple cider vinegar and add Worcestershire sauce to taste. Bring to boil and then reduce heat
Country Style Potato Salad
Ingredients: 3 potatoes (medium) 1 cup celery (chopped) 1/2 cup onion (minced) 1 cup peas (frozen) 1 tablespoon mustard (prepared) 1/2 cup mayonnaise, low-fat 1/2 cup yogurt, non-fat plain black pepper (fresh cracked, to taste) lettuce and tomato (Garnish:) Directions: Wash potatoes, leave skin on and cut in bite-size chunks. Place in pan and
Country Pork and Noodles
Ingredients 2 cups (about 1 pound) diced roasted pork (loin, tenderloin, butt or fresh pork leg) 4 cups chicken broth, divided 2 tablespoons cornstarch 7 oz. dry egg noodles 1/2 red bell pepper, diced 3/4 cup (about 4 ounces) frozen peas 1/8 teaspoon ground black pepper 2 teaspoons butter Directions In small bowl thoroughly stir
Country Style Potato Salad
Country Style Potato Salad Ingredients: 3 potatoes (medium) 1 cup celery (chopped) 1/2 cup onion (minced) 1 cup peas (frozen) 1 teaspoon mustard (prepared) 1/2 cup mayonnaise, low-fat 1/2 cup yogurt, non-fat plain black pepper (fresh cracked, to taste) lettuce and tomato (Garnish, optional) Directions: Wash potatoes, leave skin on and cut in bite-size chunks.
Country Pork and Noodles
Country Pork and Noodles Yield: 6 servings If you’re unsure what to do with leftover pork loin, here’s a simple and tasty option for you! This simple pork loin recipe pairs your leftover pork with egg noodles and plenty of flavor for a delicious and easy family dinner recipe. It’s sure to become a simple
Country Pork And Noodles
Ingredients 2 s (about 1 lb.) diced roasted pork (loin, tenderloin, butt or fresh pork leg) 4 s chicken broth, divided 2 tablespoons cornstarch 7 ozs. dry egg noodles 1/2 red bell pepper, diced 3/4 (about 4 ozs.) frozen peas 1/8 teaspoon ground black pepper 2 teaspoons butter Directions In small bowl thoroughly stir together
Smokey Country Barbecued Ribs
Ingredients 6 lbs. lean spareribs 2 or 3 tablespoons liquid smoke 2 teaspoons salt 1 cup ketchup 1 cup water 1/2 brown sugar, firmly packed 1/4 vinegar 2 tablespoons Worcestershire sauce 1 teaspoon chili powder 1/2 teaspoon celery seed 1/2 teaspoon pepper Directions Cut ribs into 4-rib sections; brush on both sides with liquid smoke;
Country Broccoli Pie
Ingredients 1 1/4 cups flour 1/4 teaspoon salt 1/3 cup butter-flavored Crisco shortening 4-5 tablespoons ice water 1 cup onion, chopped 3 tablespoons butter 4 eggs, lightly beaten 4 1/2 cups broccoli ? fresh, chopped, blanched and drained 1 cup Mozzarella cheese, shredded 1 cup Copoundy Jack cheese, shredded Ricotta cheese (15 oz) 1/3 cup
Honey Chipotle Roast Acorn Squash
Honey Chipotle Roast Acorn Squash Ingredients: 2 small acorn squash 2 chipotle peppers in adobo 2 Tbsp. honey 2 limes, juiced 1 generous pinch salt 2 Tbsp. olive oil 1/8 cup loosely packed fresh cilantro, chopped Directions: Cut the acorn squash in half, stem to root. Scoop out the seeds and pulp. Cut the squash
Creamy Country Vegetable Rice
Creamy Country Vegetable Rice Ingredients: 1 cup long grain white rice, uncooked 1 can (14.5-oz) chicken broth 1 can (12-oz) evaporated milk 1 package (10-12-oz) frozen mixed vegetable 2 Tbsp. dried thyme, or to taste 1 package (8-oz) shredded sharp cheddar cheese ½ package (8-oz) cream cheese, cut into small pieces 2 green onions, trimmed
