Search Results for "collards"
Recipe Results 7 of 11 pages
Gluten-Free Chickpea Pasta Salad
Gluten-Free Chickpea Pasta Salad Ingredients: 4 ounces fresh green beans, cut into 1” pieces 8 ounces chickpea pasta shells 1 pint cherry tomatoes, quartered 1 cup fresh corn kernels (from 1 ear) 1/2 of a red onion, finely chopped 3 tablespoons chopped fresh flat-leaf parsley 2 tablespoons extra virgin olive oil 2 teaspoons red wine
Rhubarb Strawberry Cobbler
Ingredients 1 1/3 s sugar 1/3 flour 4 s diced fresh or frozen rhubarb (1/2-inch pieces) 2 s fresh strawberries, halved 2 tablespoons butter, cubed Crust: 2 s flour 1/2 teaspoon salt 2/3 vegetable oil 1/3 warm water 1 tablespoon milk 1 tablespoon sugar vanilla ice cream (optional) Directions In bowl, combine sugar and flour.
Chicken Spaghetti
Ingredients: vegetable oil spray 4 ounces spaghetti, whole wheat uncooked 1 teaspoon olive oil 1 red bell pepper, medium (thinly sliced) 1 green bell pepper, medium (thinly sliced) 1 onion, medium (chopped) 2 cups cooked chicken breast, skinless and diced (cooked without salt, about 8 ounces) 1 can tomatoes, diced undrained (14.5 ounces) (low sodium
Rustic Fruit Tart
Ingredients 1 cup all-purpose flour 1/2 teaspoon salt 1/4 vegetable oil 2 tablespoons milk 1 cup diced fresh or frozen rhubarb*, thawed 1 cup fresh or frozen raspberries, thawed 1/2 sugar 2 tablespoons quick-cooking tapioca Glaze: 6 tablespoons confectioners? sugar 1 teaspoon water 1/8 teaspoon almond extract In bowl, combine flour and salt. Add oil
Bobalky
Submitted by Gaye V. Ochs of Leeper, PA Ingredients: 1 lb. bread dough (about 2 cups before rising) 1 lb. sauerkraut, drained 2 Tbsp. shortening 1 small onion, chopped 1 cup poppyseed, ground 2 Tbsp. honey 4 Tbsp. water Directions: Pinch off portion of dough about size of an egg. Roll out on floured board
Potato and Pea Salad
Ingredients: 2 pounds small red potatoes (cut into 1/4-inch slices) 1⁄4 cup olive or canola oil 3 tablespoons white vinegar 1 teaspoon dijon mustard 1 garlic clove (put through a garlic press or peeled and minced) 1⁄4 teaspoon salt 1⁄4 teaspoon freshly ground black pepper (optional) 1 cup peas (fresh or defrosted frozen) 1⁄4 cup
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
Canned Venison Stew
Canned Venison Stew Submitted by: Laura Kollar and Corey Lumley of New Philadelphia, OH Ingredients: 8 1 pint jars, sterilized 4 lbs. stewing venison, cut into 3/4-in chunks 4 cups potatoes, cut into 1/2-in cubes 2 cups carrots, sliced 1 cup onions, coarsely chopped 1 cup celery, coarsely chopped Ingredients for stew seasoning: 3 tsp.
Rhubarb-Strawberry Cobbler
Ingredients 1 1/3 s sugar 1/3 all-purpose flour 4 s fresh or frozen rhubarb*, diced (1/2-inch pieces) 2 s fresh strawberries, halved 2 tablespoons butter, cubed Crust: 2 s all-purpose flour 1/2 teaspoon salt 2/3 vegetable oil 1/3 warm water 1 tablespoon milk 1 tablespoon sugar vanilla ice cream, optional Directions In bowl, combine sugar
Creamed Peas and Potatoes
Creamed Peas and Potatoes Ingredients: 1 lb. baby red potatoes 1 cup frozen peas 4 Tbsp. butter 1/4 cup all-purpose flour 1 cup milk 1/4 cup heavy cream 1 tsp. chicken bouillon To taste salt and freshly ground black pepper Directions: Wash and cut potatoes into bite-size pieces. Add to a pot of boiling water
