Search Results for "Pear"
Recipe Results 8 of 22 pages
Salmon Bowtie Pasta
Salmon Bowtie Pasta Pasta Ingredients: 1 pound fresh Salmon fillet 1 pound bowtie pasta uncooked 1 pound fresh asparagus spears trimmed and cut into 1 inch pieces 2 cups frozen peas Dressing Ingredients: 1/4 cup olive oil juice of 1 lemon 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup fresh dill, chopped 1/4 cup Parmesan
Maple Pumpkin Cheesecake
Maple Pumpkin Cheesecake Submitted by: Fannie Miller of Middlefield, OH Ingredients: 1 1/4 cup graham cracker crumbs 1/4 cup sugar 1/4 cup butter, melted 3 pkgs. cream cheese, softened, 8 oz. each 1 can sweetened condensed milk, 14 oz. 1 can pumpkin, 15 oz. 3 eggs 1/4 cup maple syrup 2 tsp. cinnamon 1 tsp.
Sweet Potato Rounds with Pomegranate Seeds and Honey
Sweet Potato Rounds with Pomegranate Seeds and Honey Ingredients: 2 medium sweet potatoes 5 oz. brie, or any type of soft cheese like goat or ricotta, softened 1 apple or pear, thinly sliced 1/3 cup pomegranate seeds 2-3 Tbsp. honey Directions: Preheat oven to 415° F. Peel the sweet potatoes and cut into rounds that
Deep-Fried Cookies
Deep-Fried Cookies Ingredients: 1 package refrigerated jumbo biscuit dough 16 Chocolate sandwich cookies Cooking oil, such as vegetable or canola Powdered sugar Directions: Heat oil in a small pan over low to medium heat. Oil temperature should reach approximately 350˚F. While oil is warming, remove biscuits from canister. Flatten each biscuit and cut it in
Cinnamon Sugar Donut Holes
Cinnamon Sugar Donut Holes Ingredients: 1 package refrigerated jumbo biscuit dough 1/2 cup granulated sugar 1 tsp. ground cinnamon 5 tbsp. butter Cooking oil, such as vegetable or canola Directions: Heat oil in a small pan over low to medium heat. Oil temperature should reach approximately 350˚F. While oil is warming, remove biscuits from canister.
State Fair Cream Puffs
State Fair Cream Puffs Ingredients: 1 cup water 1/4 cup (1/2 stick) butter, softened 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs, at room temperature 1 egg yolk 2 tablespoons milk 2 cups (1 pint) heavy cream 1/3 cup confectioners’ sugar, plus extra for sprinkling 2 teaspoons vanilla extract Directions: Preheat oven to 400˚F.
Roasted Asparagus
Roasted Asparagus Ingredients: 1 lb. asparagus 3-4 cloves garlic (minced) 2 Tbsp. Olive oil Directions: Heat oven to 400˚F. Break off woody ends. Lay spears in single layer on baking sheet. Sprinkle w/garlic, and then drizzle w/olive oil. Bake for about 5-7 minutes or until spears look wrinkled and brown in some spots, shaking pan
Glaze for Roasted Asparagus
Glaze for Roasted Asparagus Ingredients: 3/4 cup balsamic vinegar 1/4 cup extra virgin olive oil Directions: Simmer ¾ cup balsamic vinegar in small skillet over medium heat until it’s syrupy and has reduced to ¼ cup, 15- 20 minutes. Stir in ¼ cup extra virgin olive oil into balsamic vinegar and drizzle over roasted asparagus
Asparagus Tart
Asparagus Tart Ingredients: 1 sheet frozen puff pastry 2 cups Gruyere cheese, shredded 1 1/2 lbs asparagus 1 Tbsp. olive oil salt/pepper, to taste Directions: Preheat oven to 400°F. On a floured surface, roll puff pastry in 16 by 10 inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife,
Asparagus w/Honey Garlic Sauce
Asparagus w/Honey Garlic Sauce Ingredients: 1 lb. fresh asparagus ½ cup Dijon Mustard ½ cup ale or dark beer 1/3 cup honey 1 clove garlic, minced ½ tsp. crushed thyme leaves ½ tsp. salt Directions: Roast or steam spears until tender. Combine all other ingredients, mix well. Plate asparagus on serving platter and pour sauce
