Search Results for "Pear"
Recipe Results 99 of 130 pages
Apricot Glazed Ham
Apricot Glazed Ham Ingredients: 5 pound fully cooked whole boneless ham 1/3 cup firmly packed brown sugar 1 tablespoon cornstarch 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2/3 cup apricot nectar 2 tablespoons lemon juice Directions: Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325F. oven for 1 1/4 hours or
PB&J Crunchy French Toast
Ingredients: 2 Eggs 3 Tbsp. milk 4 slices day-old bread 1/2 cup finely chopped peanuts Fresh fruit OR spreadable fruit, optional Directions: BEAT eggs and milk in shallow dish until blended. SOAK 1 bread slice at a time in egg mixture, turning once; DIP each slice into peanuts to coat both sides. COAT large nonstick skillet
Grilled Ham and Brie
Ingredients: 4 tablespoons butter, room temperature 4 tablespoons Dijon mustard 4 tablespoons raspberry preserves 8 ounces Brie cheese, thinly sliced 8 slices black forest ham, thinly sliced 8 slices multigrain bread Directions: Heat a skillet over medium-low heat. Assemble the sandwiches by laying 8 slices of bread on a large cutting board. Coat 4 slices
Garlic-Roasted Ham
Ingredients 3-4 pound center-cut cooked ham 2-4 cloves garlic 1/3 cup molasses 2 teaspoons freshly ground black pepper Directions Heat oven to 300°. Peel and slice garlic. Using the tip of a paring knife, cut slits in ham roast. Insert garlic slices into slits. Stir together molasses and pepper in small bowl. Spread molasses mixture
Apricot-Glazed Ham
Ingredients 5 lb. fully cooked whole boneless ham 1/3 brown sugar, firmly packed 1 tablespoon cornstarch 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2/3 apricot nectar 2 tablespoons lemon juice Directions Place ham on rack in shallow roasting pan. Bake, uncovered, in 325° oven 1 1/4 hours or until meat thermometer registers 140° (about
Roasted Rack of Lamb
Roasted Rack of Lamb Ingredients: ½ cup fresh bread crumbs 2 Tbsp. minced garlic 2 Tbsp. chopped fresh rosemary 1 tsp. salt ¼ tsp. black pepper 2 Tbsp. olive oil 1 (7 bone) rack of lamb, trimmed and frenched 1 tsp. salt 1 tsp. black pepper 2 Tbsp. olive oil 1 Tbsp. dijon mustard Directions:
Apple Pie Cake w/Rum Butter Sauce
Submitted by Corrine Rickabaugh of Shreve, Oh Ingredients For Apple pie cake: 1/4 cup butter, softened 1 cup sugar 1 egg 1 cup flour 1/2 tsp. salt 1/2 tsp. baking soda 1 tsp. cinnamon 2 Tbsp. hot water 1 tsp. vanilla 2-1/2 – 3 c. peeled, diced cooking apples 1/2 cup chopped nuts (walnuts or
Veggie Pizza Dip
Ingredients: 2 tablespoons unsalted butter ½ small onion, chopped 4 ounces baby bella mushrooms, sliced 8 ounces (2 cups) Mozzarella cheese, shredded and divided 8 ounces cream cheese, softened ¼ cup Parmesan cheese , grated ½ cup Greek yogurt or sour cream 1 teaspoon Italian seasoning ½ teaspoon garlic powder Salt and pepper, to taste ¼
Zucchini Cupcakes
Ingredients: 3 eggs 1 1/3 cups sugar 1/2 cup canola oil 1/2 cup orange juice 1 teaspoon almond extract 2 1/2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cloves 1 1/2 cups shredded zucchini Caramel frosting: 1 cup packed brown sugar
Pumpkin Torte
Ingredients: 1 package yellow cake mix (regular size) 1 can (15 ounces) solid-pack pumpkin, divided 1/2 cup milk 4 eggs 1/3 cup canola oil 1 1/2 teaspoons pumpkin pie spice, divided 1 package (8 ounces) cream cheese, softened 1 cup confectioners’ sugar 1 carton (16 ounces) frozen whipped topping, thawed 1/4 cup Marzetti’s® Caramel Dip
