Search Results for "Grapes"
Recipe Results 86 of 143 pages
Taco Soup
Ingredients 1 lb. ground beef 1 envelope dry ranch dressing mix 1 envelope dry taco seasoning mix 3 (12 oz.) cans Rotel tomatoes, undrained 2 (24 oz.) cans pinto beans, undrained 1 (24 oz.) can hominy, undrained 1 (14.5 oz.) can stewed tomatoes, undrained 1 onion, chopped 2 cups water Directions Brown meat in skillet.
Lemony Cuke Cake
Ingredients 1 medium cucumber, diced 2 medium plum tomatoes, seeded and diced 1/2 minced fresh parsley 1/2 minced fresh cilantro 1/4 onion, finely chopped 1/4 lemon juice 1/4 olive oil 1 tablespoon lemon peel, grated 1 garlic clove, minced 1/2 teaspoons seasoned salt 1/4 teaspoon coarsely ground pepper 1 whole pita bread, cut into small
French Onion Casserole
Ingredients 4 medium onions, sliced 2 tablespoons flour 1/4 liquid of choice 2 tablespoons butter, melted 2 tablespoons grated Parmesan cheese 3 tablespoons butter 1 cup beef bouillon 1 1/2 s croutons 1/2 Swiss cheese, shredded dash pepper Directions Advance preparation: Cook onions in butter until tender. Blend in flour and pepper. Add bouillon and
10-Minute Bean Soup
10-Minute Bean Soup Ingredients: 1 Tbsp. olive oil 1 tsp. minced garlic ¼ cup onion, finely chopped 2 (15.8 ounce) cans of great northern beans, rinsed and drained 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano 1 (14 ounce) can vegetable or chicken broth 4 cups kale, torn into small pieces 1
Grilled Sweet Onions
Grilled Sweet Onions Ingredients: 1 large Sweet Onion 1 tsp. Olive Oil 1 pinch Black Pepper coarse ground 1 pinch Sea Salt Directions: Cut a sweet onion into ½” thick slices Hold the sliced onion flat on the cutting board with the palm of your hand and insert a flat metal skewer through the center.
Frijoles (Mexican Beans)
Frijoles (Mexican Beans) Ingredients: 1 pound dried pinto beans 1 cup coarsely chopped onion 1 to 2 garlic cloves, crushed 2-inch square salt pork 5 cups water 1 tsp. salt 1/4 to 1/2 tsp. black pepper Directions: Pick over beans and wash them. Place in a heavy saucepan and add all but last 2 ingredients.
Peach Brown Betty
Peach Brown Betty Originally published on: May 8, 1963 Ingredients: 2 1/2 cups dried bread crumbs 2 1/2 cups canned freestone peaches, drained 1/3 cup sugar 1/2 cup water 1/4 tsp. nutmeg 1/2 tsp. salt 3 Tbsp. butter grated rind and juice of 1/2 fresh lemon Directions: Spread one-third of the bread crumbs over the
Mexican Potato Salad
Ingredients: 6 Russet potatoes, peeled and cut into 1-inch cubes ½ cup mayonnaise ¼ cup sour cream 1 teaspoon mustard 3 green onions, chopped ½ carrot, grated 5 black olives, chopped in small pieces 2 pickled jalapeños, chopped in small pieces salt and pepper to taste Directions: Fill a 5-quart pot halfway with water over
Cabbage Salad
Ingredients: 4 cups cabbage (shredded or thinly sliced) 1/4 cup carrot (grated or finely sliced) 1/4 cup celery (thinly sliced) 1/4 cup green pepper (chopped) 1/3 tablespoon onion (finely chopped) 1/2 teaspoon dill (or basil or parsley) 1/2 cup mayonnaise, light or low-fat 1/2 cup yogurt, non-fat plain 1 teaspoon mustard 1/2 teaspoon lemon juice
Grilled Franks with Mango Salsa
Ingredients: Grilling spray 1/2 cup chopped fresh mango 2 tablespoons finely chopped red onion 1 tablespoon finely chopped jalapeno pepper 1 tablespoon finely chopped fresh cilantro 4 hot dogs 1/4 cup barbecue sauce 4 hot dog rolls, warmed Directions: Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, combine
