Search Results for "Turnips"
Recipe Results 8 of 102 pages
Maple Bourbon Chipotle Chicken Wings
Ingredients for Spice Rub: 2 tsp olive oil to coat wings 1/8 teaspoon sea salt 1/8 teaspoon black pepper 1/8 teaspoon chipotle powder ½ teaspoon garlic powder 1 teaspoon smoked paprika 1 ½ teaspoons maple sugar Ingredients for Sauce: 6 slices of bacon (cut into 1 inch pieces) 4 cloves minced garlic 1 tablespoon grated shallot 2
Ham and Cheese Quesadillas
Ingredients 4 large flour tortillas 1 tablespoon vegetable oil 1 cup shredded Monterey Jack or Cheddar cheese 8 oz. deli ham, roughly chopped 1/2 cup diced tomato 2 green onions, sliced Salsa on the side (for dipping) Directions Preheat oven to 425°. Working with one tortilla at a time, place it on a plate and
Grilled Lemon Chicken
Ingredients 4 boneless, skinless chicken breast halves, about 1 1/4 lbs. 2 cloves garlic, slivered 1/2 teaspoon oregano 1/4 teaspoon salt 1/4 lemon juice 1/2 teaspoon sugar Directions In shallow 2 quart glass casserole, combine lemon juice, garlic, oregano, sugar and salt for marinade. Place chicken in marinade, turn several times. Cover tightly and refrigerate
Bacon-Wrapped Pork Chops With Spiced Butter
Ingredients: 4 6-7-ounce New York (top loin) pork chops 1 1/4-inch thick 4 slices bacon thick-cut 1/4 cup butter (1/2 stick), softened to room temperature 2 teaspoons Dijon mustard 1 clove garlic minced Directions: In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter.
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.
Hot Cocoa, Mexican Style
Kitchen Gear: Small saucepan Measuring cup Measuring spoons Whisk or fork Ingredients: 1 1⁄2 cup low-fat milk 1 1⁄2 tablespoon unsweetened cocoa powder 2 1⁄2 teaspoons honey or sugar 3⁄4 teaspoons vanilla extract 3⁄4 to 1 teaspoon ground cinnamon pinch chili powder (if you like) Directions: Put the milk in a small saucepan and put
Italian Sausage Egg Skillet
Italian Sausage Egg Skillet Yield: 4 servings Ingredients: 4 large EGGS 1 Tbsp. olive oil 2 cups frozen southern-style hash brown potatoes 8 oz. Italian sausage, cooked, sliced (6 sausage links) 1 cup sliced mushrooms, optional 1 cup frozen tri-color pepper mixture 1/4 cup milk OR water 1/4 tsp. dried oregano leaves 1/2 cup shredded
Italian Sausage & Egg Breakfast Skillet
Ingredients: 1 Tbsp. olive oil 2 cups frozen southern-style hash browns 8 oz. Italian sausage, cooked, sliced or 6 fully cooked breakfast sausage links 1 cup sliced mushrooms, optional 1 cup red, yellow or green peppers, sliced small 4 eggs 1/4 cup milk or water 1/4 tsp. salt 1/4 tsp. dried oregano leaves 1/2 cup
Mixed Grain Bread
Ingredients: 1/4 cup cornmeal (yellow) 1/4 cup brown sugar (packed) 1 teaspoon salt 2 tablespoons vegetable oil 1 cup water (boiling) 1 package dry yeast (active) 1/4 cup water (warm 105 – 115 degrees) 1/3 cup whole wheat flour 1/4 cup rye flour 2-3/4 cups flour (all purpose) Directions: Mix cornmeal, brown sugar, salt and
Slow & Low Smokin’ Texas BBQ Brisket
Ingredients: 1 package Texas BBQ Rub 4 pounds beef, such as brisket or chuck roast (2-inch thick) Directions: Rub Seasoning over beef. Place beef, fat side up, in 13×9-inch foil pan. Cover with foil. Refrigerate overnight. Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner
