Search Results for "Radish"
Recipe Results 69 of 307 pages
Slow Cooked Scalloped Potatoes
Ingredients 2 cans (10 oz. each) cheddar cheese soup 1 cup milk 10 large potatoes, thinly sliced 2 large onions, chopped Directions In small bowl, combine soup with milk. Layer half the potatoes and half the chopped onions in bottom of slow cooker; pour half the soup mixture over vegetables. Layer remaining potatoes and onions
Delicious Crockpot Chili
Ingredients 2 lbs. ground beef 1 large onion, chopped 1 large green pepper, chopped 1 15 ounce can of kidney beans 1 15 ounce can of black beans 1 15 ounce can of diced or whole tomatoes 1 15 ounce can of whole kernel corn 1 small can (8 oz.) of tomato sauce 1/2 teaspoon
Sour Heads
Ingredients 1 cabbage Sea salt Very hot water A plate or round board A stone or other heavy object A tall glazed container to fit the cabbage Directions Choose a good sauerkraut cabbage. The success of your sauerkraut largely depends on the quality of the cabbage. Leave the cabbage untouched for five to seven days
Sautéed Dandelion Greens
Ingredients 3 lb. dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces 1/2 cup extra-virgin olive oil 5 large garlic cloves, smashed 1/4 to 1/2 teaspoon dried hot red-pepper flakes 1/2 teaspoon fine sea salt Directions Cook greens in 10-to 12-quart pot of boiling, salted water (3 T. salt for 8
Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
Ingredients 1-1/2 pounds boneless beef top sirloin steak, cut 1 inch thick 2 teaspoons coarse grind black pepper 3/4 teaspoon salt 3/4 teaspoon sweet paprika 2 cloves garlic, minced Dipping Sauce: 1 tablespoon olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely
Stuffed Peppers
Ingredients 2 large green peppers 1/2 lb. ground beef 1/4 onion, chopped 1 (15 oz.) can tomato sauce, divided 1 cooked rice 1/8 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon pepper Directions Cut tops off peppers and remove seeds. Place peppers in large saucepan and cover with water. Bring to boil; cook 3 minutes.
Carrot And Potato Stir-Fry
Ingredients 1 tablespoon olive oil 4 medium carrots (about 1/2 lb.), peeled and cut into matchstick strips 1 large Russet potato, peeled and cut into matchstick strips 1/8 teaspoon black pepper 1 tablespoon snipped fresh chives or minced parsley Directions In 10-inch nonstick skillet, heat oil over moderately high heat 1 minute. Add carrots and
Turkey Hash
First published November 22, 1973 Ingredients: 2 cups chopped, cooked turkey 2 cups chopped, canned potatoes 2 Tbsp. chopped green pepper or celery 3/4 cup chopped onion 1/2 tsp. salt dash pepper 1/2 cup water Directions: Mix all ingredients together. Put them in a shallow, greased baking dish. Cover the dish. Bake at 350 degrees
Pumpkin Ricotta Stuffed Shells
Pumpkin Ricotta Stuffed Shells Ingredients: 12 jumbo pasta shells (1/2 of 12 ounce package) 1 1⁄4 cups nonfat ricotta cheese 3⁄4 cup pumpkin puree 1⁄2 cup Parmesan cheese, grated 1⁄2 teaspoon garlic powder or 2 cloves garlic 2 Tablespoons dried basil 1⁄4 teaspoon ground sage 1⁄2 teaspoon salt 1⁄2 teaspoon pepper 1 cup pasta sauce
Chicken Tortilla Dinner Dump
Chicken Tortilla Dinner Dump Ingredients: 2 10 oz. cans diced tomatoes and chiles 1 cup chicken broth 1 1/2 Tbsp. chili powder 1 tsp. ground cumin 1/2 tsp.sea salt 1 can black beans, drained and rinsed 10 oz. bag frozen corn 5 cups chicken, shredded and cooked or 1 small rotisserie chicken 12 small corn
