Search Results for "Grapes"
Recipe Results 74 of 143 pages
Rosemary-Romano Potato Stacks
Rosemary-Romano Potato Stacks Ingredients: 5 medium russet potatoes (each 2-inches diameter), cut into 1/8-inch slices 6 tablespoons butter, melted 2 teaspoons minced fresh rosemary Salt and pepper 1 cup Romano cheese, grated Directions: Heat oven to 400°F. Combine the potatoes, butter and rosemary in a large bowl. Season with salt and pepper. Sprinkle with romano;
Personal Pizza
Personal Pizza Yield: 1 dozen Prep time: 5 minutes Cooking time: 19 minutes Total Time: 24 minutes Ingredients: 6 English muffins 1/2 cup spaghetti or pizza sauce 2/3 cup grated mozzarella or cheddar cheese Toppings: pepperoni, sliced mushrooms, chopped onions or bell peppers; cooked ham, ground beef or sausage Directions: Preheat oven to 400°F degrees.
Mexican Corn
Ingredients: 4 ears corn, shucked 1 Tbsp. olive oil 1⁄2 lime, scrubbed (including its juice and grated zest) 1 Tbsp. mayonnaise 1 tsp. chili powder 1⁄4 tsp. salt Directions: Fill the pot halfway with water and put it on the stove. Turn the heat to high and bring the water to a boil. Meanwhile, put
Parmesan Asparagus
Ingredients: 2 pounds asparagus rinsed and trimmed 1 tablespoon olive oil 1/4 cup grated parmesan 1/4 cup whole wheat panko bread crumbs 1/2 teaspoon onion powder 1/4 teaspoon paprika Heat oven to 350 degrees. Directions: Place asparagus into a large baking dish and drizzle olive oil evenly over asparagus Roast asparagus for 15-20 minutes until
Roasted Brussels Sprouts & Carrots
Ingredients: 2 slices thick-cut bacon, diced 6-8 medium carrots, peeled, halved length-wise and cut into 1-1/2″ pieces 1 pound Brussels sprouts, trimmed and quartered 2 tbsp pure Vermont maple syrup, preferably Grade A Dark Robust 1 tsp kosher salt Directions: Place bacon in large pan over medium heat, stirring periodically. Once bacon has rendered fat,
Short Cut Lasagna
Ingredients: 1 jar spaghetti sauce (low sodium, 28 ounces) 7 dry lasagna noodles (can use 6-8) 1 package ricotta cheese, part-skim, 15 ounces (or cottage cheese) 2 cups mozzarella cheese, part-skim, shredded 1/4 cup Parmesan cheese (grated) Directions: Spread half the sauce on the bottom of a 2-quart baking dish or pan. Layer half the
Baked Stuffed Tomatoes
Submitted by Debra Flinner of Canton, Oh Ingredients: 6 medium tomatoes 1/4 cup finely chopped green pepper 1/4 cup Parmesan cheese, grated 1/3 cup croutons 1 t. salt Directions: Remove stem ends from tomatoes; cut thin slice from bottom of tomatoes to prevent tipping. Remove pulp from tomatoes, leaving 1/2 inch wall. Chop enough pulp
Skillet Cornbread
Ingredients 1 cup cornmeal 1 cup all purpose flour 1 tablespoon sugar 1 tablespoon baking powder 1 teaspoon salt 1 cup milk one-quarter cup shortening, melted 1 egg, beaten Directions Corn bread, whether from a mix or a recipe, always seems to turn out best in cast iron. Add in some grated cheese, bacon, corn
Parmesan Roasted Cauliflower
Parmesan Roasted Cauliflower Ingredients: 1 1/2 cups cauliflower florets (6 ounces) 2 tsp. grated, reduced-fat Parmesan cheese 1/4 tsp. garlic powder 1 tsp. chopped, fresh parsley 1/4 tsp. ground Black pepper salt (to taste) 1 tsp. extra virgin olive oil Directions: Preheat the oven to 425°F. In a medium bowl, combine the cauliflower, cheese, parsley,
Parmesan Baked Yellow Squash
Parmesan Baked Yellow Squash Ingredients: 2 medium-sized yellow summer squash Garlic salt & freshly ground black pepper 1/2 cup freshly grated Parmesan cheese Directions: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Wash and dry the squash, and cut each one into 1/4-inch thick slices. Arrange the squash rounds on the
