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Recipe Results 95 of 102 pages
Argentinean Grilled Steak with Salsa Criolla
Ingredients for the sauce: 1 large, ripe tomato (cored, seeded, and finely chopped, about 1/2 cup) 1/4 small red onion (finely chopped, about 1/4 cup) 2 tablespoons fresh parsley (finely chopped) 2 teaspoons extra virgin olive oil 2 teaspoons red wine vinegar 1/2 teaspoon minced garlic 1/4 teaspoon oregano leaf 1/8 teaspoon low-sodium adobo seasoning
Raspberry Pear Pecan Quick Bread
Ingredients: 1 cup all-pupose flour 1 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 package (6 ounces or 1 1/3 cups) Driscoll’s Raspberries 2 pears, peeled, cored and grated (2 cups) 1/2 cup packed brown sugar 2 large eggs, lightly beaten 1/4 cup vegetable oil 1 teaspoon
Apple Pandowdy
Ingredients 4 apples, cored, peeled, thinly sliced 1/2 cup granulated sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup molasses 1/3 cup hot water 1 cup sifted all-purpose flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 5 tablespoons shortening 4 to 6 tablespoons milk Directions Arrange sliced apples in buttered 11×7-inch baking dish. Combine
Argentinean Grilled Steak with Salsa Criolla
Argentinean Grilled Steak with Salsa Criolla Ingredients for the sauce: 1 large, ripe tomato (cored, seeded, and finely chopped, about 1/2 cup) 1/4 small red onion (finely chopped, about 1/4 cup) 2 Tbsp. fresh parsley (finely chopped) 2 tsp. extra virgin olive oil 2 tsp. red wine vinegar 1/2 tsp. minced garlic 1/4 tsp. oregano
Stuffed Peppers
Ingredients: 4 large green or red bell peppers 2 tablespoons olive oil 1 small onion, chopped 3 garlic cloves, minced 1 cup uncooked long-grain white rice 2 tablespoons tomato paste 1 (14.5 ounce) can Italian-style tomatoes, drained and coarsely chopped 2 tablespoons chopped fresh parsley 1 teaspoon dried oregano leaves 1 teaspoon salt 1/4 teaspoon
Apricot Breakfast Muffins
Ingredients 1 soybean oil cooking spray 1 cup all purpose flour 2 teaspoons low sodium baking powder 1 egg 2 tablespoons canola oil 2 tablespoons fat free milk 4 oz. apricot preserves with sugar substitute (plus extra to spread on tops) 1/4 teaspoon almond extract 1/4 teaspoon salt 1/4 cup SPLENDA® No Calorie Sweetener, granulated
Lemon, Fresh Seafood and Spinach Pasta
Lemon, Fresh Seafood and Spinach Pasta Ingredients: 8 ounces whole wheat angel hair pasta 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice 2 teaspoons grated lemon zest 2 garlic cloves, minced 3 tablespoons chopped, fresh flat-leaf parsley 1/4 pound medium shrimp, shelled and deveined 1/2 pound scallops, sliced into 1/3-inch coins 1/4 pound
Harvest Pumpkin Apple Bread
Ingredients: 3 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 1/2 teaspoons salt 3 cups granulated sugar 1 can (15 ounce) 100% pure pumpkin 4 large eggs 1 cup vegetable oil 1/2 cup apple juice or water 1 large baking apple, peeled, cored and diced Directions: Preheat oven to 350°. Grease
Caramel Apple Wedges
Ingredients 2/3 cup sugar 1/4 cup butter, cut into small pieces 1/2 cup whipping cream 1/4 teaspoon salt 3 apples, cored and each apple cut into 6 wedges 1/2 cup shredded coconut 1/4 cup mini chocolate chips Directions Place sugar in medium, heavy saucepan. Cook over low heat until sugar melts, about 20 minutes. Carefully
Peach Melba Freezer Jam
Ingredients 1 (1.59 oz.) pkg. freezer jam fruit pectin 1 1/2 cups sugar 2 1/2 cups finely chopped pitted, peeled peaches (about 4 medium) 1 cup crushed raspberries (about 1 6-oz. con.) 1 tablespoon lemon juice 5 (8 oz.) plastic freezer jars Directions Stir sugar and contents of package in a bowl into well blended.
