Search Results for "Pear"
Recipe Results 7 of 22 pages
Warm Breakfast Fruit
Warm Breakfast Fruit Yield: 12 to 14 servings Ingredients: 2 29-oz. cans sliced peaches 2 29-oz. cans pear halves 1 15-oz. can apricot halves 1 20-oz. can pineapple chunks 1 21-oz. can cherry pie filling Directions: Drain all fruit and slice larger pieces. Combine in a 5-quart slow cooker; top with pie filling. Cover and
Old-Fashioned Sugar Cream Pie
Old-Fashioned Sugar Cream Pie Ingredients: 1 tablespoon packed light brown sugar 1 tablespoon plus 1/3 cup all-purpose flour, divided 1 (9-inch) frozen deep-dish pie shell, thawed 2 cups heavy cream 1 cup sugar 1/2 tsp. vanilla extract 2 Tbsp. unsalted butter, cut up Ground cinnamon Directions: Preheat the oven to 350˚F. Whisk together the brown
Chicken, Mushroom and Barley Soup
Chicken, Mushroom and Barley Soup Ingredients: 2 tsp. olive oil 1 medium onion (diced) 2 carrot(s) (diced) 3 celery stalks (diced) 1 lb. white (button) mushrooms (sliced) 32 oz. chicken broth (low-sodium) 1 sprig fresh thyme 2 bay leaves 1/2 tsp. salt 1/2 tsp. black pepper 1 cup cooked barley 2 cups cooked chicken (shredded)
Sweet Potato and Blue Cheese Nachos
Sweet Potato and Blue Cheese Nachos Ingredients: 1 bag sweet potato chips 2 bell peppers, diced 2 cups pre-cooked chicken, shredded ½ cup blue cheese crumbles 1 cucumber, peeled and cut into matchsticks 1 apple or pear, diced ⅓ cup blue cheese dressing or dip ⅓ cup chopped walnuts (optional) ½ cup chopped dill Black
Basic Custard
Basic Custard Ingredients: 1 egg 2 Tbsp. sugar 1 cup skim milk (or reconstituted non-fat dry milk) 1/2 tsp. vanilla Stovetop version: Beat egg and sugar together in a saucepan. Add milk. Place saucepan with egg/milk mixture in another pan containing 1-2 inches boiling water. Stir custard constantly while cooking. Cook until foam disappears and
Asparagus Salad with Lemon-Garlic Dressing
Asparagus Salad with Lemon-Garlic Dressing Ingredients: 2 tbsp. fat-free sour cream 1 tbsp. low-fat buttermilk fat-free milk 1 tsp. grated lemon zest 1 medium garlic clove (minced) 24 medium asparagus spears (trimmed) Poppy seeds (optional) Directions: In a small bowl, stir together the sour cream, buttermilk, lemon zest, and garlic. Cover and refrigerate until serving
Low-Country Chowder
Low-Country Chowder Ingredients: 2 tablespoons butter 1/2 onion, chopped 1 cup sliced mushrooms 2 cloves garlic, minced 1 can (10.5 ounces) cream of mushroom soup 1 cup milk or half-and-half 1 teaspoon hot sauce 1/4 teaspoon celery salt 1/4 teaspoon seafood seasoning salt and freshly ground black pepper, to taste 12 bite-size pieces kielbasa or
Mushroom Barley Soup
Mushroom Barley Soup Ingredients: 1 tablespoon olive or canola oil 1 onion, chopped 2 carrots, scrubbed or peeled, halved lengthwise and sliced 1 celery stalk, chopped 2 garlic cloves, peeled and minced 1 teaspoon dried thyme (depending on how much you like thyme) 1 pound white, cremini, or button mushrooms, sliced 1⁄2 cup pearl barley
Gingerbread Trifle
Gingerbread Trifle Yield: 16 Servings For the Gingerbread Cake: 2 1/2 cups flour 2 teaspoons baking powder 2 teaspoons Ground Ginger 1 teaspoon Ground Cinnamon 1 teaspoon baking soda 1/2 cup (1 stick) butter, softened 1/2 cup firmly packed brown sugar 1 cup molasses 1 egg 1 teaspoon Vanilla Extract 1 cup boiling water For
Almond Cheese Fondue
Almond Cheese Fondue Ingredients: 1 clove garlic, smashed 3/4 cup Chicken Stock 3/4 cup Riesling wine 2 tablespoons fresh lemon juice 1/4 teaspoon Almond Extract 12 ounces Swiss cheese, grated 4 ounces aged Gouda cheese, grated 3 tablespoons flour 1/4 teaspoon Ground Ginger Pinch Ground Cloves Directions: Rub inside of medium saucepan with garlic clove
