Search Results for "Grapes"
Recipe Results 73 of 143 pages
Raspberry-Swirl Cupcakes
Ingredients 2 cups raspberries, fresh or frozen (thawed and drained), plus 12 fresh berries for garnish (about 12 ounces total) 1 tablespoon plus 3/4 cup granulated sugar, divided 3/4 cup whole-wheat pastry flour 3/4 cup cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup canola oil 2 large
Lemon Cream Cheese Melts
Originally published November 14, 1996 Ingredients: 1/2 cup butter 3 oz. cream cheese 1/2 cup sugar 4 tsp. lemon peel, grated 2 tsp. lemon juice 1 cup flour 2 tsp. baking powder 1/4 tsp. salt 3/4 cup corn flake crumbs Directions: Cream butter, cheese and sugar until fluffy. Add lemon peel and juice. Stir in
Springtime Rice
Ingredients: 1/4 cup olive oil 1 clove garlic, minced 1 bunch asparagus spears, cut into 1-inch pieces (3 cups) 2 portobello mushrooms, cut into strips 1 red bell pepper, chopped 3 cups cooked rice 1/2 cup grated Asiago cheese 1/2 teaspoon salt (optional) Directions: Heat oil in large skillet over medium heat until hot. Add
Béchamel Sauce
Ingredients 5 tablespoons butter 1/2 cup all-purpose flour 4 cups warm skim milk 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper (or black) pinch of freshly grated nutmeg Directions In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk,
Tofu Pesto Salad Dressing
Ingredients 1/4 slivered almonds 2 tablespoons chopped, sun-dried tomatoes 3 cups spinach leaves 2 teaspoons minced garlic 1 (12.3-ounce) package silken, soft tofu, drained 1 soybean oil 1/4 balsamic vinegar 1/4 grated Romano cheese 1/4 soy sour cream 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon pepper Directions In blender or food processor, finely chop
Creamy Baked Eggs
Creamy Baked Eggs Ingredients: 1/4 cup half-and-half cream 8 large eggs 1 cup shredded Jarlsberg cheese 2 Tbsp. grated Parmesan cheese 1/4 tsp. salt 1/8 tsp. pepper 2 green onions, chopped Directions: Preheat oven to 400 F. Pour cream into a greased cast-iron or other ovenproof skillet. Gently break one egg into a small bowl;
Gluten-Free Parmesan Biscuits
Gluten-Free Parmesan Biscuits Ingredients: 2 cups gluten-free baking mix 6 Tbsp. margarine or butter 4 Tbsp. Parmesan, freshly grated 2/3 cup skim milk cooking spray or parchment paper Directions: Preheat oven to 375˚F. Spray a baking sheet with cooking spray or line with parchment paper. In a medium bowl, mix together baking mix and margarine.
Hash Brown Potato Casserole
Ingredients 24 ozs. frozen hash browns, thawed 1 cup Cheddar cheese, grated 2 cans cream of chicken soup 2 cups sour cream 1/4 margarine or butter, melted 1/3 onion, chopped 2 cups crushed corn flakes 2 tablespoons margarine or butter, melted Directions Cook onion in 1/4 cup melted margarine or butter; add cheese, soup and
Crock Pot Grits
Crock Pot Grits Ingredients: 2 2/3 cups water 1 1/2 cups uncooked old-fashioned grits 1 1/2 cups milk 4 Tbsp. butter, cubed 2 tsp. chicken bouillon granules 1/2 tsp. salt 1 cup shredded cheddar cheese 1/3 cup grated Parmesan cheese 1/3 cup bacon bits Directions: Combine the first six ingredients in a greased 3-quart slow
Summer Squash Medley
Summer Squash Medley Ingredients: 1 onion, small 1 Tbsp. olive oil (or canola oil) 1 1/2 – 2 yellow summer squash, small and sliced 1 1/2 – 2 zucchini, small and sliced 1/4 tsp. garlic powder salt and pepper (to taste, optional) 1 can diced Italian tomatoes (14.5 ounces) 2 Tbsp. Parmesan cheese (grated) Directions:
