Search Results for "Radish"
Recipe Results 91 of 307 pages
Honey Sage Carrots
Honey Sage Carrots Ingredients: 10 cups sliced carrots 10 tsp. butter 10 Tbsp. honey 5 Tbsp. chopped fresh sage 1 1/4 tsp. ground black pepper 1/2 tsp. salt Directions: Fill a medium pot with water and bring to a boil. Add carrots and boil for about 5 minutes until fork tender. Drain and set aside.
Eggplant Layers
Eggplant Layers Ingredients: 1 medium eggplant, cut in 1/2 inch slices 1 Tbsp. olive oil 1/2 C. yogurt/sour cream 1/4 medium onion, chopped 2 sliced medium tomatoes 1/2 red or green bell peppers, sliced thinly 8 sliced mushrooms 1 1/2 C. shredded Monterey Jack/Parmesan cheese Directions: Sprinkle eggplant with salt, stand 15 minutes. Salt draws
Vegetarian Stroganoff
Vegetarian Stroganoff Ingredients: 3 cloves garlic, minced 1 large onion, chopped 1 tablespoon olive oil 2 pounds mushrooms, sliced 1 tablespoon flour 1/2 cup white wine (optional) 1 cup sour cream 1/4 teaspoon ground nutmeg 12 ounces egg noodles Directions: Saute garlic and onions in olive oil, then add mushrooms and simmer about 10 minutes.
Ginger-Marinated Grilled Mushrooms
Ginger-Marinated Grilled Mushrooms Ingredients: 1/4 cup balsamic vinegar 1/2 cup pineapple juice 2 tablespoons chopped fresh ginger, peeled 4 large portobello mushrooms (about 4 ounces each), cleaned and stems removed 1 tablespoon chopped fresh basil Directions: In a small bowl, whisk together the balsamic vinegar, pineapple juice and ginger. Place the mushrooms in a glass
Southern Roasted Vegetable Pasta
Southern Roasted Vegetable Pasta Ingredients: 1 medium yellow squash 1 medium zucchini 1 large red onion thinly sliced 4 tablespoons extra virgin olive oil divided 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup fresh basil chopped 2 cloves garlic minced 12 ounces whole wheat pasta Directions: Wash your hands and clean your preparation area. Cook
Roast Venison
Roast Venison Ingredients: 4 pounds venison roast 1 teaspoon salt 2 tablespoons flour 2 tablespoons oil ¼ teaspoon garlic powder 1 onion, sliced 2 tablespoons brown sugar ¼ cup lemon juice 4 cups canned tomatoes ¼ teaspoon browning sauce, if desired Directions: Season roast with salt and roll in flour. Brown on all sides in
Asparagus Zucchini Pasta
Asparagus Zucchini Pasta Ingredients: 1/2 pound angel hair pasta 1 tablespoon olive oil 2-3 Zucchini, thinly sliced 1 bunch of asparagus, chopped to 1/2 inch chunks 3 garlic cloves, crushed 3 ripe tomatoes, finely chopped 1/4 cup extra light cream cheese 1 tablespoon fresh lemon juice 3/4 cups fresh parsley Directions: Cook Pasta in large
Pretzel-Crusted Chicken
Pretzel-Crusted Chicken Ingredients: 4 boneless, skinless chicken breast 2 tbsp honey mustard 2 tbsp olive oil 4.5 ounces crushed, unsalted pretzels about 3-1.5 ounce snack pack bags Directions: Slice chicken breasts into strips. Spread honey mustard on the surface of each chicken strip. Dip each chicken strip into the crushed pretzels. Place on a greased
Cheeseburger Mac
Cheeseburger Mac Ingredients: 1 pound Ground Beef (93% lean or leaner) 1-3/4 cups water 1 cup dry elbow macaroni 6 ounces processed cheese spread, cut into cubes 8 to 10 dill pickle slices (optional) Directions: Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes (until done), breaking
Chipotle BBQ Pork Folded Tacos
Chipotle BBQ Pork Folded Tacos Ingredients: 2 cloves garlic (minced) 1 cup barbecue sauce 4 chipotle chili peppers in adobo sauce (pureed) 2 lbs. pork shoulder (trimmed) 1 1/2 tsp. smoked paprika 16 whole-wheat tortillas 2 cups shredded cabbage 1 1/2 cups diced onion (about 2 medium onions) Directions: In a medium bowl, combine the
