Search Results for "Potato"
Recipe Results 59 of 72 pages
Oven-Roasted Vegetables
Ingredients: 2 Tbsp. vegetable oil 1 Tbsp. lemon juice 1/2 tsp. dried herbs 1/4 tsp. salt 1/4 tsp. pepper 3 cups fresh vegetables (cut up, such as potatoes, broccoli, carrots, cauliflower, or red peppers) Directions: Preheat the oven to 450 degrees. In a small bowl, mix the oil, lemon juice, herbs, salt and pepper. Wash,
Cucumber Crisp
Ingredients 1 large cucumber salt ground black pepper 2oz grated cheddar cheese 1oz fresh white breadcrumbs 1oz butter vegetable oil for greasing Directions: Preheat oven to 350° . Cut the cucumber into 2” pieces. Cut each piece in half lengthways, then cut each piece into quarters. Remove any large seeds. Bring a pan of salted
Strawberry and Pistachio Rugelach
Ingredients: Dough 2 1/4 cups all-purpose flour 1/4 teaspoon fine sea salt 1 cup (2 sticks) unsalted butter, at room temperature 1 package (8 ounces) cream cheese, at room temperature Filling 1/2 package (16 ounces) Driscoll’s Strawberries, stems removed 1/2 cup granulated sugar 1 tablespoon lemon juice 3/4 teaspoon ground cinnamon, divided 1/2 cup shelled
Berry Cane Smoothie
Ingredients: 3 cups Lowfat Strawberry Yogurt 3 cups frozen strawberries 1 1/8 cups Raw Sweet Potatoes 1 1/8 cups Raw (Frozen) Spinach 3/4 cup bananas 3 cups ice Directions: Peel the sweet potatoes and cut them into 1/4 inch cubes. Defrost, wash, and drain the spinach; then set spinach aside in a colander. Put the
Cowboy Beef Stew
Ingredients: 2-1/2 pounds beef Stew Meat, cut into 1-inch pieces 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet (not quick cooking) 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onion 2 tablespoons vegetable oil 1 can (14 to 14-1/2 ounces) beef broth 3 cups frozen diced or
Tater-Topped Casserole
Ingredients: 1 lb. ground beef 1 small onion, finely chopped 1 can (10-3/4 oz.) condensed cream of mushroom soup 1/4 cup milk 1 cup frozen mixed vegetables (carrots, corn, green beans, peas) 1 cup shredded cheddar cheese 1 lb. (1/2 of 32-oz. pkg.) frozen bite-size seasoned shredded potato nuggets Directions: Heat oven to 375ºF. Brown
Round Steak Casserole
Submitted by Debra Flinner, of Canton OH Ingredients: 2 lb. Round Steak 1/2 ” thick 1 t. salt 1/4 t. black pepper 1 onion, thinly sliced 3-4 potatoes, pared and quartered 1-16oz. can French cut Green Beans, drained 1 clove of garlic, minced 1 10+3/4 oz. can tomato soup 1 14-1/2 oz. can tomatoes Directions:
Spring Vegetable Saute
Ingredients: 1 teaspoon olive oil 1/2 cup sweet onion (sliced) 1 garlic clove (finely chopped) 3 new potatoes (tiny, quartered) 3/4 cup carrot (sliced) 3/4 cup asparagus pieces 3/4 cup sugar snap peas, or green beans 1/2 cup radishes (quartered) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dill (dried) Directions: Heat the oil
Baked Eggs with Creamy Spinach Hash Browns
Ingredients: 2 cups frozen Southern-style hash brown potatoes (12 oz.) 1 cup sliced mushrooms (3 oz.) 1/4 cup water 2 cups baby spinach (2.5 oz.) 1/2 cup sour cream 1/2 cup shredded Cheddar cheese (2 oz.), DIVIDED 1 tsp. dried dill weed 4 EGGS Directions: Heat oven to 350°F. Coat large nonstick skillet with cooking
Mushroom Soup
Submitted by: Betty Yuricek of Warren, Ohio Ingredients: (1) 8-12 oz can of mushrooms Small onion 1/2 stick of butter 3-4 cups of milk 1/3 cup of flour 1/4 cup of milk 4 chicken bullion cubes (4 small cubes or 2 large cubes) Salt and pepper to taste *(Optional) You can add pre-cooked vegetables, cubed
