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Recipe Results 59 of 78 pages
Wassail
Ingredients: 2 cups sugar 6-1/2 cups water, divided 1/4 tsp. allspice 1/8 tsp. ground cloves 1/8 tsp. ground ginger 12-oz. can frozen orange juice concentrate 6-oz. can frozen lemonade concentrate 2 qts. apple cider Directions: In a pan, boil the sugar with 4 cups of the water. Add remaining ingredients and heat thoroughly. Serve hot.
Harvest Delight
Ingredients: 1 1/3 cups fresh green apples, peeled, cored, diced 1/2″ 1/3 cup fresh carrots, peeled, sliced 1/4″ 1 cup fresh sweet potatoes, peeled, cubed 1″ 1 cup fresh butternut squash, peeled, seeded, cubed 1/2″ 1/3 cup fresh red onions, peeled, diced 2 tablespoons extra virgin olive oil 1/4 teaspoon sea salt 1 teaspoon fresh
Gluten-free Risotto
Ingredients: 2 tablespoons butter or margarine 1 medium onion, coarsely chopped (1/2 cup) 1/2 cup apple juice 1 1/2 cups uncooked Arborio or other short-grain white rice 2 cups chicken broth, warmed 1 cup warm water 1/4 cup finely shredded Parmesan cheese Freshly ground pepper Chopped fresh parsley, if desired Directions: Melt butter in 12-inch
Cranberry Chutney
Ingredients: 3 cups whole, fresh cranberries 1 cup water 1 Juice of one orange 1/2 cup sugar 1 Granny Smith apple (chopped) 1 small onion (chopped) 1/4 cup apple cider vinegar 1/4 tsp. red pepper flakes 1/4 tsp. garam masala (an Indian spice) 1/2 cup chopped walnuts Directions: Combine all ingredients in a pot and
Banana Waldorf
Ingredients: 3 banana (peeled and sliced) 1 apple (cored and sliced, with peel) 4 cups yogurt (nonfat vanilla) 1 pinch cinnamon 1/8 cup walnuts (ground) Directions: Mix all ingredients together in large mixing bowl. Place in individual serving dishes and chill until ready to serve, up to 1 hour. This dessert looks great when topped
Baba’s Zucchini Bread
Ingredients: 3 eggs 2 cups sugar 1 cup oil 2 Cups shredded zucchini 2 tsp. vanilla 20 oz. crushed pineapple, drained 3 cups flour 1 tsp. baking soda 1 tsp. salt 1 tsp. baking powder 1 tsp. cinnamon Directions: Preheat oven to 325°. Spray 2 loaf pans with cooking spray, lightly flour. With a mixer,
Coconut Citrus Smoothie
Ingredients: 1 cup crushed ice 1 cup 100% Florida ruby red grapefruit juice 1 whole Florida orange, peeled and chopped 1 cup pineapple chunks (fresh, frozen or canned) 2 ripe bananas, peeled and broken into chunks 3 tablespoons agave nectar or honey ½ cup coconut milk Toasted coconut for garnish, optional Directions: In blender container,
Summer Breeze Smoothie
Ingredients: 1 cup yogurt (non-fat, plain) 6 strawberries (medium) 1 cup pineapple (crushed, canned in juice) 1 banana (medium) 1 tsp. vanilla extract 4 ice cubes Directions: Place all ingredients in blender and puree until smooth. Serve in frosted glass.
Avocado Melon Breakfast Smoothie
A delightful concoction of green fruits and vegetables plus fat-free dairy. With convenience built in, this refreshing smoothie can be made a day ahead. Keeps well in the refrigerator up to 24 hours. Ingredients: 1 large, ripe avocado 1 cup honeydew melon chunks (about 1 slice) Juice from 1/2 lime (1 1/2 tsp lime juice) 1
Tropical Oatmeal Parfait
Ingredients: 1-1/2 cups Old Fashioned Quaker© oats 2 cups lactose-free non-fat milk 2 cups fresh pineapple, peeled, cored, diced 2 cups non-fat vanilla Greek yogurt Directions: In a small skillet, toast walnut pieces over medium heat, turning halfway through, for 3 to 4 minutes or until walnuts are lightly browned. In a small saucepan, combine
