Search Results for "Corn"
Recipe Results 80 of 102 pages
Passover Apple Crisp
Ingredients 5 medium Granny Smith apples 1/2 sugar 1 teaspoon ground cinnamon 2 teaspoons lemon juice vegetable cooking spray 1/2 unsalted matzo meal 1/3 sugar 1/4 sliced almonds 2 tablespoons margarine, melted 1/8 teaspoon salt Directions Peel, core and cut apples into 1/4-inch slices. Combine apple slices, sugar, cinnamon and lemon juice; toss gently. Spoon
Brats & Kraut
Brats & Kraut Ingredients: 1 pound bacon, chopped 1 large onion, chopped 2 Bags of sauerkraut, drained well 1 large apple, peeled and cored 1/3 cup packed brown sugar, (or to taste) 1 tsp. black pepper 1 package favorite brats Directions: In a large chicken fryer skillet, fry bacon and onion over medium heat. Add
Cabbage and Bacon
Ingredients 6 slices bacon, diced 1 medium head cabbage, cored and shredded 2 tablespoons melted butter 2 teaspoons ground nutmeg 2 cups water Salt, pepper and red wine vinegar to taste Directions Preheat your oven?s broiler. Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender,
Turkey Waldorf Salad
Ingredients 1 cup cooked, cubed turkey meat 2 stalks celery, chopped 2 tart apples, cored and cubed 1/2 cup chopped walnuts 1/4 cup sour cream 1/4 cup mayonnaise 2 tablespoons chopped fresh parsley 2 tablespoons lemon juice 1 tablespoon honey 1 tablespoon prepared Dijon-style mustard 1/4 teaspoon salt Ground black pepper to taste Directions In
Avocado Veggie Sandwich
Avocado Veggie Sandwich Ingredients: 1 avocado, cored and cut in half 4 Tbsp. sunflower seeds 1/2 large cucumber, sliced 4 radishes, sliced 2 roma tomatoes, sliced 4 whole wheat sandwich thins Directions: Gently remove the insides of the avocado from shell. Cut avocado into thin slices. Spread 1/4 of the avocado slices on bottom piece
Hot Mustard Dip
Submitted by Debra Flinner of Canton, OH Ingredients: 1/2 cup dry mustard 1/2 cup vinegar 1 egg, beaten 1/4 cup sugar Dash of salt 1/2-1 cup mayonnaise Directions: Mix dry mustard and vinegar together, let stand overnight, covered. Next morning, in pan, add beaten egg, sugar, salt and vinegar mixture. Cook over low heat until
BLT Club Sandwiches
Ingredients: 12 strips bacon, cooked 12 slices whole wheat bread 1/2 cup mayonnaise, reduced-fat 4 leaves lettuce 2 large tomatoes, cored, each sliced into 6 slices Directions: Spread 1 slice bread with 1/2 tablespoon mayonnaise; top with a lettuce leaf. Spread 1/2 tablespoon mayonnaise on each side of another bread slice; place on lettuce. Top
Baby Spinach Omelet
Ingredients 2 eggs 1 cup torn baby spinach leaves 1 1/2 tablespoons grated Parmesan cheese 1/4 teaspoon onion powder 1/8 teaspoon ground nutmeg Salt and pepper to taste Directions In a bowl, beat eggs, and stir in baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper. In a small skillet coated
Creamy Cauliflower Salad
Ingredients: 2 cups cauliflower broken into florets (about 1/2 head) 1/2 cup diced onion 2 cups chopped lettuce (romaine works well) 1 cup chopped red or green apple (Braeburn, Granny Smith) 1/4 cup light ranch dressing Directions: Prepare the cauliflower by rinsing well in cold water just before using it. Snap off the outer leaves
Melon and Cucumber Salad
Melon and Cucumber Salad Dressing Ingredients: 2 Tbsp. olive oil 3 Tbsp. lime juice ½ garlic clove, minced ¼ tsp. salt Salad Ingredients: 3 cups watermelon, cubed 2 cups cantaloupe, cubed 1 heaping cup diced English cucumber ¼ cup thinly sliced red onions ¼ cup crumbled feta cheese 1 avocado, cubed ⅓ cup torn mint
