Search Results for "Pear"
Recipe Results 73 of 130 pages
Fusilli with Summer Vegetables and Sausage
Submitted by: Lynne Almasy, Week Three’s Reader’s Kitchen 2016 Winner Ingredients: 1 lb. fusilli pasta 1 lb. sweet Italian sausage links, cooked and cut into 1” pieces 4 tomatoes cubed 2 med. zucchini cut into 1” pieces 2 summer squash cut into 1” pieces 1 med. onion sliced 3 crushed cloves of garlic 4 Tbsp.
Special French Dressing
Special French Dressing Yield: Makes 2 1/2 cups Originally published on: May 26, 1939 Ingredients: 1 whole clove 1 tsp. salt 2 tsp. sugar 1 tsp. dry mustard few grains cayenne 1/2 tsp. paprika 1 cup lemon juice 1 1/2 cups olive or salad oil 1/2 cup tiny pearl onions Directions: Mix the ingredients in
Asparagus Breakfast Bake
Ingredients: 1 ½ cups egg substitute 4 large eggs ¾ cup cottage cheese, small curd ¼ cup reduced fat Parmesan cheese 4 ounces low-fat cream cheese 1 pound fresh asparagus spears trimmed and chopped into bite-size pieces 1 14 ounce can artichoke hearts roughly chopped ¼ teaspoon black pepper ¼ teaspoon dried thyme Directions: Preheat
Island Jerk Rub
Ingredients 6 dried habanero peppers 6 dried scallions 2 tablespoons whole allspice 1 tablespoon coarse salt 2 teaspoons cayenne pepper 1 1/2 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground nutmeg 1 teaspoon coarse ground black pepper Glass preserving or plastic jars, plastic food storage bags or vacuum packages Directions Crush or grind
Aparagus Supreme
Ingredients 1/2 onion, minced 2 tablespoons flour 1/2 teaspoon pepper 1 1/2 lbs. fresh cooked or 2 (14 oz.) cans asparagus spears, drained 2 tablespoons oleo 1/4 teaspoon salt 1 sour cream 1/2 grated Cheddar cheese Directions saute onion in oleo until golden. Add flour, salt and pepper. Mix well and cook until blended. Add
Asparagus Supreme
Ingredients 1/2 onion, minced 2 tablespoons flour 1/2 teaspoon pepper 1 1/2 lbs. fresh cooked or 2 (14 oz.) cans asparagus spears, drained 2 tablespoons oleo 1/4 teaspoon salt 1 sour cream 1/2 grated Cheddar cheese Directions saute onion in oleo until golden. Add flour, salt and pepper. Mix well and cook until blended. Add
Asparagus Pizza
Ingredients 1 (12-inch) pizza dough shell, unbaked 2/3 bell pepper, diced 1/2-inch 1/2 onion, chopped 1/2 Calamata olive, chopped 12 ozs. fresh asparagus, trimmed and blanched 3 ozs. Mozzarella cheese, shredded (about 3/4 cup) 3 ozs. Feta cheese, crumbled (about 3/4 cup) Directions On dough shell, layer in order, red bell pepper, onion and olive.
Creamy Whipped Topping
Ingredients 1 cup evaporated skim milk 1 tablespoon sugar 1/2 teaspoon vanilla Directions Chill bowl and beaters and evaporated skim milk. Whip evaporated milk until peaks form when you lift the beaters away from the mixture. Add sugar and vanilla and mix well. For firmer topping, add one and one-half tsp. unflavored gelatin, dissolved in
Sweet Corn Gazpacho
Sweet Corn Gazpacho Ingredients: 3 ears sweet corn 12 oz. Yellow Cherry Tomatoe 1 Yellow Bell Pepper, roughly chopped 1/2 Medium Shallot 6 cloves garlic 1/2 can white beans, drained 3/4 to 1 cup vegetable stock Lime Juice – optional, to taste 1/2 tsp. cayenne peppe salt and pepper, to taste Garnish: Radish Sprouts, Extra
Chicken & Dumpling Soup
Ingredients: 4 tablespoons (1/2 stick) butter 1 large onion, diced 4 carrots, peeled and diced 3 stalk celery, diced 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon poultry seasoning 1 clove garlic, minced 1/4 cup white wine 4 tablespoons flour 6 cups chicken stock 1 (10-ounce) package frozen peas 1 package (about 1 pound) vacuum-packed
