Search Results for "Pear"
Recipe Results 69 of 130 pages
Beefy Shepherd’s Pie
Ingredients: 1 pound Ground Beef (90% to 95% lean) or shredded beef 1 medium onion, chopped 1 jar (12 ounces) mushroom or beef gravy 1-1/2 cups frozen peas 1/4 teaspoon pepper 2 to 3 cups prepared mashed potatoes, warmed 2 tablespoons shredded Parmesan cheese Directions: Preheat oven to 450°F. Heat large nonstick skillet over medium
Creamy Italian Pasta Salad
Ingredients 1 (16 oz.) package fusilli (spiral-shaped) pasta 1 frozen petite peas, thawed 2 (2 oz.) cans sliced black olives 1 cubed Genoa salami 3/4 green onions, chopped 3/4 celery, chopped 1/2 fresh parsley, chopped 1 (.7 oz.) pkg. dry Italian-style salad dressing mix 1 mayonnaise 1 sour cream 2 tablespoons milk Directions In large
Tomato/Tomato Paste Salsa
Yield: About 7 to 9 pints 3 quarts peeled, cored, chopped slicing tomatoes 3 cups chopped onions 6 jalapeno peppers, seeded, finely chopped 4 long green chiles, seeded, chopped 4 cloves garlic, finely chopped 2 (12 ounce) cans tomato paste 2 cups bottled lemon or lime juice 1 tablespoon salt 1 tablespoon sugar 1 tablespoon
Chocolate Pecan Fudge
Ingredients 2 12 oz. packages semi-sweet chocolate chips 1 14 oz. can sweetened condensed milk 1/3 cup honey 3/4 cup chopped pecans Directions Butter a 9-inch square baking pan. Place chocolate chips, condensed milk and honey in medium saucepan. Heat ingredients over very low hear, stirring constantly, just until chips are melted. Remove pan from
Grilled Corn on the Cob! Two Ways!
Grilled Corn on the Cob! Two Ways! Grilled Corn on the Cob: First Way Ingredients: 6 ears corn on the cob, husked Directions: Shuck the corn and remove all the silk. Grill on medium heat for about 10 minutes. Remove and add butter, salt and pepper. Mexican Street Corn: Second Way Ingredients: 3 Tbsp. mayonnaise
Beef & Vegetable Fried Rice
Beef & Vegetable Fried Rice Ingredients: 1 lb. ground beef 2 tsp. minced garlic 1 tsp. grated fresh ginger or 1/4 teaspoon ground ginger 1 red bell pepper, cut into 1/2-inch pieces 1 package (6 ounces) frozen pea pods 3 cups cold cooked rice 3 Tbsp. soy sauce 2 tsp. sesame oil 1/4 cup thinly
Shepherd’s Pie
Ingredients: Mashed Potatoes (or about 4 cups of leftover mashed potatoes) 2 pounds potatoes peeled, chopped, & boiled 2 tablespoons butter 2 tablespoons 2% milk ¼ teaspoon salt Ingredients for the Beef Mixture: 2 pounds lean ground beef 1 ½ cups frozen peas 1 cup carrots chopped ½ cup onion chopped 1 tablespoons dried or
Spaghetti Carbonara
Ingredients 1 pound uncooked spaghetti, broken into thirds 1 teaspoon cornstarch 1 (2.1 oz) box cooked bacon strips 2 teaspoons prepared roasted garlic 1 cup 2% reduced-fat milk 1 teaspoon salt 1 teaspoon freshly ground pepper 3 large eggs 1 cup frozen green peas, defrosted 1 1/2 cups (6 oz) grated fresh Parmesan cheese Directions
Strawberry Freezer Jam
Strawberry Freezer Jam Ingredients: 2 cups crushed strawberries 2 Tbsp. lemon juice 4 1/2 cups sugar 3/4 cup water 6 Tbsp. fruit pectin Directions: Combine prepared fruit with lemon juice in a large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes. Whisk water and pectin in a small saucepan. Bring to a full rolling
Fried Dill Pickles
Ingredients 3 eggs 1 c. milk 1 c. Italian-seasoned dry bread crumbs 1/4 c. all-purpose flour 15 dill pickle spears or 2 cups of dill pickle chips, well drained oil for deep frying Garnish: ranch or Thousand Island salad dressing Directions: Whisk together eggs and milk in a small bowl; mix bread crumbs and flour
