Search Results for "Pear"
Recipe Results 11 of 22 pages
Skillet Spaghetti
Ingredients: 1 jar (28 ounces) spaghetti sauce 1½ cups water 2 cups (8 ounces) spaghetti pasta, broken in half, uncooked 2 cups cooked ground beef ½ cup grated parmesan cheese Directions: In a 12-inch skillet, combine spaghetti sauce and water. Stir to combine. Bring to a boil. Add spaghetti pasta. Stir well, keeping spaghetti under the sauce. Cover and reduce heat to simmer for 20-25
Braided Cinnamon Loaf
Ingredients for the Bread: 1 cup whole milk 1/2 cup sugar 1 1/2 teaspoons salt 4 1/2 teaspoons active dry yeast 1 teaspoon sugar 1 cup warm water (90-110°F) 2 eggs, room temperature 6 cups all-purpose flour, sifted 4 tablespoons (1/2 stick) unsalted butter, melted Ingredients for the filling: 1/2 cup (1 stick) unsalted butter,
Sweet Spot Peanut Butter Cookies
Ingredients for the Cookies: 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup salted butter, softened 1/2 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1 egg 1/2 teaspoon vanilla extract 1/4 cup sugar for rolling dough balls For the Caramel Filling: 1 cup caramel
Roasted Asparagus Salad
Ingredients: 1/4 cup red onion sliced very thin 1/3 cup red wine vinegar 1 lb. fresh asparagus spears, trimmed 3 cups fresh arugula (can substitute spinach) 2 Tbsp. fresh mint, minced 3 Tbsp. extra virgin olive oil 1/4 tsp. salt 1/8 tsp. black pepper Directions: To pickle onions, combine onion and vinegar in a small
Roasted Asparagus Salad
Ingredients: 1/4 cup red onion sliced very thin 1/3 cup red wine vinegar 1 lb fresh asparagus spears trimmed 3 cups fresh arugula (can substitute spinach) 2 tbsp fresh mint minced 3 tbsp olive oil extra virgin 1/4 tsp salt 1/8 tsp black pepper Directions: To pickle onions, combine onion and vinegar in a small
Huevos Rancheros Sanos
Ingredients: 1 1/2 Cups very thinly sliced spinach 1 scallion, sliced 2 Tablespoons chopped, fresh cilantro 3 teaspoons canola oil, divided 2 teaspoons lime juice 1/4 teaspoon salt, divided 1/4 teaspoon freshly ground pepper, divided 1-15 ounce can pinto beans, rinsed 1/2 Cup prepared salsa 8-6 inch corn tortillas Canola cooking spray 3/4 Cup shredded
Classic Beef And Barley Soup
Ingredients: 1 beef Arm Chuck Roast, Boneless, cut into 3/4-inch pieces (about 2 pounds) 1 tablespoon vegetable oil 1 teaspoon pepper 1/2 teaspoon salt 2 cups chopped onions 1 cup diced celery 1 cup diced carrots 2 tablespoons minced garlic 2 teaspoons dried thyme leaves 6 cups reduced-sodium beef broth 3/4 cup medium pearled barley
Layered Spring Vegetable Casserole
Ingredients: 1/4 cup olive oil 1 tsp. Garlic Powder 1 tsp. Thyme Leaves 1/2 tsp. salt 1/4 tsp. Black Pepper, Ground 3 tbsps grated Parmesan cheese 2 tbsps panko bread crumbs 1 tsp McCormick® Basil Leaves 2 cups baby carrots 1 pound asparagus, trimmed and cut into 5 to 6-inch spears 1 package (8 oz)
Three-Grain Peanut Bread
Ingredients: 1 cup flour 1/2 cup oatmeal (quick cooking) 1/2 cup cornmeal 1/2 cup non-fat dry milk powder 1/2 cup sugar 1 tablespoon baking powder 3/4 teaspoon salt 2/3 cup peanut butter 1 egg 1 1/2 cups milk, non-fat Directions: Preheat oven to 325 degrees. Combine dry ingredients in a large bowl. Using two knives,
Buttery Shortbreads
Ingredients: 1/2 pound unsalted butter 1/2 cup sugar 2 1/4 cups all-purpose flour Coarse sugar for sprinkling Directions: Position one rack in the middle of the oven and another just above it. Preheat the oven to 300 degrees. Line two baking sheets with parchment paper. Using an electric mixer, cream the butter and sugar together
