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Recipe Results 39 of 78 pages
Fruited Wild Rice with Pecans
Fruited Wild Rice with Pecans Ingredients: 1/2 cup chopped onions 3 Tbsp. butter 6 oz. pkg. long grain and wild rice seasoning packet from wild rice mix 1 1/2 cups hot water 2/3 cup apple juice 1 lg. tart apple, chopped 1/4 cups raisins 1/4 cup pecans, chopped Directions: Combine all ingredients except pecans in
Beef-Venison BBQ Sandwiches
Beef-Venison BBQ Sandwiches Ingredients: 1 1/2 lb. ground beef 1/2 lb. ground venison 1 lg. onion, chopped 1/2 cup chopped green peppers 1 clove garlic, minced 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. dried thyme 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. chili powder 1/2 Tbsp. worcestershire sauce 1/2 cup brown
Breakfast Juice
Breakfast Juice Ingredients: 32 oz. bottle cranberry juice 16 oz. bottle apple juice 6 oz. can frozen pineapple juice concentrate 6 oz. can frozen lemonade concentrate 2 cinnamon sticks 2 cups water* Directions: Combine all ingredients water in slow cooker. *Add water if mixture is too sweet. Cover and cook on low for three hours.
Bacon Jam
Bacon Jam Ingredients: 2 lbs. center cut applewood bacon, small diced 2 large shallots, diced 1/4 cup maple syrup 1/4 cup balsamic vinegar 1/3 cup light brown sugar 2 tbsp. dijon mustard Directions: In large pan with edges or small stock pot, cook bacon until lightly browned. Drain excess fat from pan. Add remaining ingredients
Sausage Dressing
Sausage Dressing Submitted by: Cheryl Grossi of Tallmadge, OH Ingredients: 1 loaf Italian bread cubed and dried overnight 1 lb. country or sage sausage 1 stick of butter or more 1 cup onion, diced 1 1/2 cup celery, diced 1 cup apples, diced 1 tsp. ground sage 3 1/2 cups chicken broth with 1 Tbsp.
Harvest Jell-O Salad
Harvest Jell-O Salad Submitted by: Bonnie McDermott of Salem, OH Ingredients: 2 small boxes lemon JELL-0 20 oz. can undrained crushed pineapple 1/3 cup sugar 2/3 cup water 8 oz. cream cheese 1 cup apples, diced 1 cup celery, diced 1/2 cup walnuts, chopped 2 cups whipped topping, thawed Directions: In a medium saucepan, bring
Fresh Cranberry Relish
Fresh Cranberry Relish Submitted by: Dee Fletcher, Recipe Contributing Editor Ingredients: 2 cups fresh cranberries 1 20 oz. can crushed pineapple, drained 2 Granny Smith apples, peeled cored and cut into wedges 2 11oz. cans mandarin oranges, drained 1/2 cup pecans (optional) 1 tsp. sugar Directions: In a food processor, combine cranberries, pineapple, apples, oranges
Oatmeal
Oatmeal Yield: 1 serving From boiling water for pasta, simmering sauces, or sautéing vegetables, you probably use your stove top regularly. Here’s a new look at an old recipe — with some toppings to mix it up. Recipe can be multiplied easily. Make extra and put servings in small canning jars in refrigerator to reheat
Fried Halloumi Cheese
Fried Halloumi Cheese Halloumi forms a delicious crust and can be grilled because of its high melting point. It has flavor close to feta or mozzarella. Goes well with figs, apples and/or pears. Ingredients: 7 oz. Halloumi cheese, medium sliced Directions: Grill slices until golden on each side. Serve with your favorite marinara or fruit.
Creamy Beer Cheese Fondue
Creamy Beer Cheese Fondue Ingredients: 8 oz. bacon finely diced 1 med. onion, finely diced 1 Tbsp. butter 1 tsp. yellow mustard 1 Tbsp. honey ⅔ cup beer or apple cider ½ cup milk ½ cup heavy whipping cream 8 oz. pkg. full fat cream cheese 8 oz. shredded sharp cheddar cheese ½ tsp. smoked
