Search Results for "collards"
Recipe Results 9 of 11 pages
Loaded Baked Potato Casserole
Ingredients: 2 pounds Yukon gold potatoes, rinsed and scrubbed 6 tablespoons (3/4 stick) unsalted butter, melted 1 1/2 cups sour cream 1 cup shredded Cheddar cheese, divided 1 cup shredded Mozzarella cheese, divided 1 teaspoon salt 1 teaspoon coarse ground black pepper 1/2 teaspoon granulated garlic 1/2 cup chopped crispy bacon (about 8 slices, cooked)
Vegetarian Pot Roast Recipe
Ingredients 2 tablespoons vegetable fat 4 tablespoons chopped onion Scant 1/2 teaspoon savory 1/2 teaspoons salt 2 cups hot milk 4 cups stale bread, cut into dice 2 cups well-cooked brown beans or lentils, well drained; mashed fine 4 tablespoons flour 2 eggs Salt 1 cup coarsely chopped walnuts Directions Put onion, savory, and fat
Split Pea and Vegetable Soup
Split Pea and Vegetable Soup Ingredients: 5 cups split peas 15 oz vegetable or chicken broth Several cups of water 1/2 large yellow or white onion, diced 1 large bell pepper, any color, diced 2 cloves garlic, minced (about 2 teaspoons) 15 oz. diced tomatoes, partially drained 3 oz. canned chicken, drained (optional) 1 tsp.
Yukon Potato Souffle
Ingredients: 3 pounds medium size Yukon gold potatoes, washed, peeled and quartered 4 ounces (1 stick) unsalted butter, at room temperature, cut in 8 to 10 pieces 1/2 cup all purpose flour 8 large eggs 3 tablespoons kosher salt 1 teaspoon freshly ground nutmeg Directions: Heat the oven to 400°F. Generously butter a round soufflé
Loaded Baked Potato Casserole
Loaded Baked Potato Casserole Ingredients: 2 pounds Yukon gold potatoes, rinsed and scrubbed 6 Tbsp. (3/4 stick) unsalted butter, melted 1 1/2 cups sour cream 1 cup shredded Cheddar cheese, divided 1 cup shredded Mozzarella cheese, divided 1 tsp. salt 1 tsp. coarse ground black pepper 1/2 tsp. granulated garlic 1/2 cup chopped crispy bacon
Cheese and Spinach Strata
Cheese and Spinach Strata Ingredients: 1 tablespoon butter 1 (8-ounce) package sliced mushrooms 2 teaspoons salt, divided 1 (12-ounce) bag frozen spinach, thawed 2 1/2 cups milk 4 large eggs 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon black pepper 1/2 teaspoon dried oregano 6 cups wheat bread, torn into 1-inch pieces 2 cups
Creamed Corn Casserole
Ingredients: Nonstick cooking spray (2) 16-ounce packages frozen whole kernel corn 2 cups chopped red and/or green sweet pepper 1 cup chopped onion (1 large) 1 tablespoon butter or margarine 1/4 teaspoon black pepper (1) 10.75-ounce can condensed cream of celery soup (1) 8-ounce tub cream cheese spread with chive and onion or cream cheese
Spiced Sweet Potato Quick Bread
Spiced Sweet Potato Quick Bread Ingredients: 2 Tbsp. coconut oil 2 large sweet potatoes, peeled and thinly sliced ½ cup coconut flour 1 Tbsp. ground cinnamon 1 tsp. ground nutmeg ½ tsp. ground mace 1 tsp. baking soda 1 tsp. baking powder ¹/8 teaspoon sea salt 4 large eggs ½ cup almond butter 4 Tbsp.
Crispy Chicken Thighs with Blueberry Sauce
Blueberry Sauce Ingredients: 1 cup frozen blueberries, thawed 1 tablespoon apple cider vinegar 2 tablespoons honey 3 tablespoons water (more as needed) 1/4 teaspoon kosher salt Crispy Chicken Thighs Ingredients: 6 chicken thighs (skin on, bone in) 2 cups buttermilk 1 teaspoon salt 1/2 teaspoon black pepper Pinch of cayenne pepper 2 tablespoons canola oil
Zucchini Cake
Zucchini Cake Cake Ingredients: 2 cups all-purpose flour 1 tsp. cinnamon 1 tsp. nutmeg 2 tsp. baking soda 1 tsp. salt 1/4 tsp. baking powder 3 large eggs 2 cups sugar 1 cup vegetable oil 1 tsp. vanilla extract 1 tsp. lemon zest 3 to 4 medium zucchini, grated for 2 cups 1 cup walnuts
