Search Results for "Turnips"
Recipe Results 68 of 102 pages
Dill Beans
Dill Beans Yield: 8 pints Canning Method: Water Bath Ingredients: 2½ lbs. fresh green beans 2½ lbs. fresh yellow beans 3 red bell peppers, in strips 3 yellow hot peppers, in strips 2 bunches fresh dill 5 cups white vinegar 5 cups water ½ cup coarse salt 8 garlic cloves, cleaned 2 Tbsp. ground red
Potato and Red Pepper Shrimp Sauté
Potato and Red Pepper Shrimp Sauté Ingredients: 3 medium yellow potatoes 2 Tbsp. olive oil 2 cloves garlic (minced) 1 small onion (chopped) 1 medium red bell pepper (coarsely chopped) 1/2 cup white grape juice 1/2 cup water 1 tsp. vinegar 12 oz. frozen jumbo shrimp (peeled and deveined, no-sodium-added) 1 medium fresh zucchini (cut
Slow-Cooker Indian Butter Chicken
Slow-Cooker Indian Butter Chicken Ingredients: 3 pieces naan bread 1 red onion, halved and thinly sliced 1 pound baby red-skinned potatoes, halved or quartered if large 1 Fresno chile or red jalapeno pepper, halved lengthwise, seeded and sliced 1 small bunch cilantro, leaves and tender stems separated, chopped 1 1/2 pounds skinless, boneless chicken thighs
Louisiana Turkey Burgers
Louisiana Turkey Burgers Yield: Serves 4 Ingredients: 3 pounds fresh ground turkey 1 large onion, finely chopped Cajun seasoning black pepper Worcestershire sauce Non-stick canola spray Directions: Form ground turkey into nine good-sized patties with a hollow in the top of each. Place ½ to 1 teaspoon finely chopped onion in the center hollow, then
Stuffed Baked Potatoes
Ingredients: 4 medium russet potatoes 8 ounces extra lean ground turkey 1 cup broccoli florets chopped 1 cup water 3/4 cup reduced fat, shredded cheddar cheese 1/2 cup non- fat sour cream 1/2 tsp salt 1/2 tsp ground pepper Directions: Pierce potatoes all over with a fork. Place in the microwave and cook on medium,
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:
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) A pinch kosher salt Directions:
Blueberry Pound Cake
Ingredients: 2 cups fresh blueberries 3 cups all-purpose flour, divided 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) butter 2 cups granulated sugar 4 ounces cream cheese 4 large eggs 8 ounces plain Greek yogurt 1 teaspoon vanilla extract Powdered sugar, for dusting Directions: Preheat oven to 350°F.
Lentil Barley Soup
Ingredients: 1 cup lentils, rinsed and picked over for ones that don’t look good 4 scallions, including greens, sliced 1 carrot, peeled and sliced 2 celery stalks, including leaves, sliced 1⁄2 teaspoon dried oregano 1⁄4 cup raw barley or brown rice 12 cups chicken, beef, or vegetable stock 1 16-ounce can whole peeled tomatoes, coarsely
Strawberry Ice Cream Sandwich
Ingredients: 1 stick salted butter 1 (10 ounce) bag mini marshmallows 1 tsp pure vanilla extract ¼ tsp salt 6 cups crispy rice cereal 2 Tbsp rainbow sprinkles 1 ½ quarts strawberry ice cream Directions: Line a 8×8 inch metal pan with parchment paper. Measure the rice cereal to a large bowl. Melt butter in
