Search Results for "Peach"
Recipe Results 94 of 212 pages
Ginger Honeydew Soup
Ginger Honeydew Soup Ingredients: 2 1/2 cups honeydew melon 2 Tbsp. pure maple syrup 2 Tbsp. fresh lemon juice 1 1/2 tsp. grated fresh ginger 1/3 cup plain yogurt (non-fat) 2 tsp. crystallized ginger (finely minced) Directions: Puree the honeydew melon, maple syrup, lemon juice, and fresh ginger in a blender or food processor until
Cheese Ball
Ingredients: 2 pkgs. cream cheese, softened (8oz. each) 2 cups shredded sharp cheddar cheese 1 Tbsp. finely chopped onion 1 Tbsp. finely chopped bell pepper 2 tsp. Worcestershire sauce 1/8 tsp. seasoned salt 1 tsp. lemon juice 1 cup chopped roasted pecans or walnuts Directions: Mix cream cheese and cheddar cheese until well blended. Add
Cherry Gingerbread Cookies
Ingredients 1 (15 oz.) pkg. gingerbread cake mix 1/2 dried cherries, finely chopped 1 coarse sugar Directions Prepare cake mix using package directions. Stir in cherries. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Lightly butter bottom of small glass and dip it in sugar. Flatten dough balls with glass, dipping
Spinach Salad with Hot Bacon Dressing
Spinach Salad with Hot Bacon Dressing For each salad, plate: Fresh spinach, washed and trimmed Hard boiled eggs Fresh sliced mushrooms, cleaned Hot Bacon Dressing, for 2-3 salads: 1 egg 1/3 cup sugar 1/4 cup apple cider vinegar 1/2 tsp. prepared mustard 5 slices bacon, cut into pieces Directions: Mix egg, sugar, vinegar and mustard
Venison Steak
Venison Steak Ingredients: 2 pounds round venison steak ½ cup flour ¾ teaspoon salt 1 teaspoon pepper ½ teaspoon garlic powder 2 tablespoons vegetable oil 4 ounces fresh mushrooms, if desired 3 carrots, diced 1 small onion, sliced 1 cup beef broth Directions: Cut steak into eight 4-ounce servings. Mix flour, salt, pepper, and garlic
Christmas Cocoa
Ingredients: 1/2 cup sugar 1/4 cup unsweetened baking cocoa 1/3 cup water 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 4 cups milk 3/4 cup marshmallow creme Directions: In 2-quart saucepan, heat sugar, cocoa, water, cinnamon and nutmeg over low heat, stirring constantly, until mixture is smooth. Heat to boiling; reduce heat. Simmer 4 minutes,
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
Eggplant Parmesan
Eggplant Parmesan Ingredients: 2 tsp. butter 1 lg. onion, diced 2 bell peppers, diced 1 lg. carrot, diced 2 cloves garlic, very finely minced 3 Tbsp. tomato paste ½ teaspoon dried oregano 28 oz. can stewed Italian tomatoes 1 Tbsp. honey 2 cups panko crumbs 1 tsp. dried oregano Salt and pepper to taste ½
Tomato-Basil Soup with Shrimp
Tomato-Basil Soup with Shrimp Ingredients: 1 cup raw cashews 2 tablespoons extra-virgin olive oil 1 yellow onion, diced 4 garlic cloves, sliced 1 celery rib, diced 1 bay leaf 1 Tbsp. tomato paste 1 (28-ounce) can tomato puree 1 1⁄2 cups low-sodium chicken stock 1⁄4 cup unsweetened almond milk 1⁄2 tsp. sea salt 1⁄4 cup
Mushroom Gravy
Mushroom Gravy Ingredients: 6 Tbsp. butter, divided 1 lb. mushrooms, trimmed and sliced 2 shallots, minced 2 tsp. garlic, minced 1 tsp. dried thyme Salt and pepper 4 Tbsp. flour 1/2 cup white wine Directions: Melt one tablespoon of the butter over medium heat in a large saucepan. Add the mushrooms, shallots, garlic and thyme
