Search Results for "Dill"
Recipe Results 97 of 118 pages
Sweet Potato and Orange Muffins
Sweet Potato and Orange Muffins Ingredients: 2⁄3 cup all-purpose flour 2⁄3 cup whole wheat flour 1 1⁄2 tsp. baking powder 1 1⁄4 tsp. baking soda 3⁄4 tsp. ground cinnamon 1⁄4 tsp. ground nutmeg 3⁄4 cup sweet potatoes (yams), cooked or canned/drained 1⁄3 cup brown sugar 1 egg, lightly beaten 2⁄3 cup orange juice 1⁄4 cup
Crunchy Hawaiian Chicken Wrap
Ingredients: 1/4 cup light mayonnaise 1/8 cup white vinegar 1/4 cup sugar 1 teaspoon poppy seeds 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 1/2 teaspoons chili powder 2 cups Fresh broccoli, shredded 1 1/2 cups Fresh carrots, peeled, shredded 1/4 cup Canned crushed pineapple, in 100% juice, drained 1 cup Fresh
Crunchy Hawaiian Chicken Wrap
Ingredients: 1/4 cup light mayonnaise 1/8 cup white vinegar 1/4 cup sugar 1 teaspoon poppy seeds 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 1/2 teaspoons chili powder 2 cups Fresh broccoli, shredded 1 1/2 cups Fresh carrots, peeled, shredded 1/4 cup Canned crushed pineapple, in 100% juice, drained 1 cup Fresh
Spinach Stuffed Potatoes
Ingredients: 6 potatoes (baking) 1/4 cup sour cream, light 1/4 cup tofu, silken soft 1 package spinach (10-ounce frozen, thawed and drained) 1/4 cup green onion 1/4 teaspoon pepper 1/2 cup cheddar cheese, low-fat (grated) 1 garlic and herb seasoning (example: Mrs. Dash) Directions: Thaw the spinach before you cook this recipe! After it thaws,
Fish Eggs
Ingredients 12 eggs 1 can tuna (or salmon) 1/4 cup mayonnaise 2 green onions (minced) Salt and pepper to taste Directions Start by hard boiling the eggs. Now peel the eggs and place in a large bowl. Carefully slice each egg lengthwise. Pop out the yolks as you go and place them in a second
Crab Rangoon
Crab Rangoon Ingredients: 8 ounces softened cream cheese 6 ounces crab meat or immitation crab meat, finely chopped 6 scallions, whites only, finely sliced (about 1/2 cup) 1 clove of garlic, minced 1 teaspoon of soy sauce 1/2 teaspoon of fish sauce 1/2 teaspoon of Worcestershire sauce salt and pepper to taste 1/4 teaspoon of
Canned Venison Stew
Canned Venison Stew Submitted by: Laura Kollar and Corey Lumley of New Philadelphia, OH Ingredients: 8 1 pint jars, sterilized 4 lbs. stewing venison, cut into 3/4-in chunks 4 cups potatoes, cut into 1/2-in cubes 2 cups carrots, sliced 1 cup onions, coarsely chopped 1 cup celery, coarsely chopped Ingredients for stew seasoning: 3 tsp.
Steamed Chocolate Cake
Steamed Chocolate Cake Originally published on: September 21, 2000 Ingredients: 1/2 cup (1 stick) butter, at room temperature 1 cup sugar 2 eggs 4 squares (4 ozs.) unsweetened chocolate, melted 2 teaspoons vanilla extract 2 cups sifted cake flour 2 teaspoons baking powder 1 teaspoon salt 1 cup milk, at room temperature whipped cream Directions:
Blazin’ Stuffed Peppers
Ingredients: 2 medium red bell peppers 2 medium green bell peppers 1/2 medium onion, chopped 2 small tomatoes, chopped 2 cups corn (fresh or frozen) 2 (15-ounce) cans black beans, drained and rinsed 2 teaspoons olive oil 1 teaspoon cumin 1/2 teaspoon cayenne pepper 1 garlic clove, minced 2 teaspoon cilantro, finely chopped 1/4 cup
Cookie Ornament Cups
1 package (16.5 ounces) Nestle Toll House Refrigerated Chocolate Chip Cookie Bar Dough 1 container (16 ounces) prepared white frosting, divided 2 quart-size plastic food storage bags Red food coloring Mini pretzel twists, broken for ornament hook (24 hooks are needed) Various holiday sprinkles, sugars and/or decorating gels 24 Nestle Jingles, any flavor, unwrapped Preheat
