Search Results for "Pear"
Recipe Results 20 of 21 pages
Stuffed Mushrooms
Ingredients 24 whole fresh mushrooms 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 (8 oz) package cream cheese, softened 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon ground cayenne pepper Directions Preheat the oven to 350°. Lightly grease a baking sheet with cooking spray. Clean mushrooms
Ice Cream In A Bag
Ingredients 1 tablespoon sugar 1/4 teaspoon vanilla extract 1 to 2 tablespoons soft fruit 1/2 whole milk 1/2 rock salt ice cubes Directions Wash your hands. Open pint-size, zip-type bag. Add sugar, vanilla and soft fruit. Seal bag tightly and mix ingredients well by squeezing with fingers. Be warned. If bags aren’t tightly sealed before
Cream Of Asparagus Soup
Ingredients 2 s fresh asparagus spears, chopped 1 onion, minced 2 1/2 s water 1/2 butter 1 evaporated milk 1/2 cube chicken bouillon 1 teaspoon salt 4 tablespoons cornstarch, dissolved in 1/2 cup water 1/2 cheese, grated Directions In saucepan, boil asparagus spears and onion in 2 1/2 cups water until tender. Mash softened vegetables
Asparagus Salad
Ingredients 4 ozs. fresh asparagus spears 4 ozs. tomatoes 4 ozs. baby potatoes 2 ozs. fresh corn 2 tablespoons spinach sauce salt Directions Slice tomatoes. Boil and peel baby potatoes. Take pan and place asparagus spears inside; then pour boiling hot water over them. Add salt to water and allow to simmer about 12 minutes.
Stir Fried Asparagus
Ingredients 1 lb. asparagus 1 1/2 s mushrooms, freshly sliced 2 teaspoons vegetable oil 1 teaspoon cornstarch 1/2 teaspoon instant chicken boullion pinch salt. pinch freshly ground black pepper. 1/2 + 1 teaspoon water Directions Cut the asparagus spears into one-inch pieces and steam them lightly. Mix half cup water with the dry boullion; reserve.
“Soy-Ized” Fresh Vegetable & Ham Strata
Ingredients 1 lb. fresh asparagus spears or broccoli florets, trimmed and cut into 1-inch pieces (about 3 cups) 1 cup ham, chopped 1/2 red bell pepper, chopped 4 sourdough English muffins, split in half 2 cups shredded Cheddar soy cheese, divided 8 eggs, lightly beaten 2 cups plain soymilk 1 teaspoon dry mustard 3/4 teaspoon
Apple-Barley Soup
Ingredients 2 large onions, thinly sliced 2 tablespoons canola oil 3 1/2 s stock 1 1/2 s apple juice 1/3 pearl barley 2 large carrots, diced 3/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 bay leaf 2 cups apples, chopped 1/4 fresh parsley, minced 1 tablespoon lemon juice Directions In 3-quart saucepan over medium
Barley Casserole
Ingredients 1/2 butter or oleo 1 envelope dry onion soup mix 1/2 slivered almonds (can substitute peanuts or pecans) 1 (5 oz.) can water chestnuts, drained, sliced 1 (3 oz.) can mushrooms, drained or 1 cup fresh 1 medium onion, chopped 1 cup pearl barley 2 cups chicken broth Directions Heat butter in saucepan; add
Beef-Barley-Vegetable Soup
Ingredients Vegetable oil spray 3 pounds center-cut beef shank, all visible fat removed 2 quarts water 1 medium onion, peeled and quartered 1 bay leaf 1 teaspoon salt freshly ground black pepper to taste 3 s peeled and diced potatoes 1 thickly sliced celery 1 1/4 s peeled and thickly sliced carrots 3 tablespoons uncooked
Wholesome Wheat Beer Bread
Ingredients 1 1/4 s wheat flour 1 1/4 s flour 1/4 wheat germ 1/4 uncooked rolled oats 4 teaspoons baking powder 1 teaspoon salt 1/4 light brown sugar, firmly packed 1 (12 oz.) can beer 1/3 margarine, melted Directions Preheat oven to 375°. Grease and flour 8 1/2 x 4 1/2 x 2 1/2 inch
