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Shared Recipes by Recipe Box Members (page 1949)
WARM FETA AND ARTICHOKE DIP
1 (14 oz) can artichoke hearts, drained and chopped 5 oz feta cheese, crumbled 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 (2 oz) jar chopped pimentos, drained 2 cloves of garlic,
by sgre52160
added 2010-09-13
added 2010-09-13
1 (14 oz) can artichoke hearts, drained and chopped 5 oz feta cheese, crumbled 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 (2 oz) jar chopped pimentos, drained 2 cloves of garlic,
Sizzled Scallops with Cilantro and Chives
1/3 cup butter 2 small cloves garlic, peeled and crushed 1 Tbsp chopped cilantro (fresh coriander leaves) 1 Tbsp snipped chives salt and freshly ground black pepper 14 ounces scallops,
by ICOOK2
added 2010-09-13
added 2010-09-13
1/3 cup butter 2 small cloves garlic, peeled and crushed 1 Tbsp chopped cilantro (fresh coriander leaves) 1 Tbsp snipped chives salt and freshly ground black pepper 14 ounces scallops,
Green Bean, Corn, and Tomato Salad
Coarse salt 3 ears corn, husks and silk removed 1 1/2 pounds green beans, stem ends snapped off 3 cloves garlic, peeled and gently smashed 4 tablespoons extra-virgin olive oil 3 tablespoons
by ICOOK2
added 2010-09-13
added 2010-09-13
Coarse salt 3 ears corn, husks and silk removed 1 1/2 pounds green beans, stem ends snapped off 3 cloves garlic, peeled and gently smashed 4 tablespoons extra-virgin olive oil 3 tablespoons
Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing
1 ounce walnuts (about 1/3 cup) 2 tablespoons white-wine vinegar 2 tablespoons nonfat plain yogurt 1 teaspoon Dijon mustard 1 teaspoon coarse salt Freshly ground pepper 2 tablespoons
by ICOOK2
added 2010-09-13
added 2010-09-13
1 ounce walnuts (about 1/3 cup) 2 tablespoons white-wine vinegar 2 tablespoons nonfat plain yogurt 1 teaspoon Dijon mustard 1 teaspoon coarse salt Freshly ground pepper 2 tablespoons
Mexican Shrimp Salad
2 1/2 limes, zested, plus 4 lime wedges for serving 1/4 cup fresh orange juice 4 strips (each 2 inches long) orange zest 8 allspice berries (or 1/4 teaspoon ground) 1/2 teaspoon coarse salt
by ICOOK2
added 2010-09-13
added 2010-09-13
2 1/2 limes, zested, plus 4 lime wedges for serving 1/4 cup fresh orange juice 4 strips (each 2 inches long) orange zest 8 allspice berries (or 1/4 teaspoon ground) 1/2 teaspoon coarse salt
Spicy Seared Scallops
24 sea scallops (about 1 1/2 pounds), halved Olive-oil cooking spray FOR THE SEASONING 6 tablespoons all-purpose flour 1 1/2 teaspoons cayenne pepper, or more to taste 3 teaspoons ground
by ICOOK2
added 2010-09-13
added 2010-09-13
24 sea scallops (about 1 1/2 pounds), halved Olive-oil cooking spray FOR THE SEASONING 6 tablespoons all-purpose flour 1 1/2 teaspoons cayenne pepper, or more to taste 3 teaspoons ground
Lindas Red Chicken Chili
1 lg. can petite diced tomatoes 1 sm. can petite diced tomatoes 1 can original rotel tomatoes 1/2 jar roasted red peppers, diced 3 lg. boneless chicken breasts 1 pt. frozen Bueno hot green
by ICOOK2
added 2010-09-13
added 2010-09-13
1 lg. can petite diced tomatoes 1 sm. can petite diced tomatoes 1 can original rotel tomatoes 1/2 jar roasted red peppers, diced 3 lg. boneless chicken breasts 1 pt. frozen Bueno hot green
Slow Cooker Herbed Pot Roast
1 2-lb. chuck roast 1 slow cooker bag for quick clean up 1/2 med. onion, chopped 1 C. red cooking wine 1 bag McCormicks Savory pot roast seasoning 3 cloves garlic pepper to taste 2/3 C.
by ICOOK2
added 2010-09-13
added 2010-09-13
1 2-lb. chuck roast 1 slow cooker bag for quick clean up 1/2 med. onion, chopped 1 C. red cooking wine 1 bag McCormicks Savory pot roast seasoning 3 cloves garlic pepper to taste 2/3 C.
Slow Cooker Cranberry Pork
Ingredients 1 (16 oz.) can cranberry sauce 1/3 C. French salad dressing 1 onion, sliced 1 (3 lb.) boneless pork loin roast Directions In a medium bowl, stir together the cranberry
by ICOOK2
added 2010-09-13
added 2010-09-13
Ingredients 1 (16 oz.) can cranberry sauce 1/3 C. French salad dressing 1 onion, sliced 1 (3 lb.) boneless pork loin roast Directions In a medium bowl, stir together the cranberry
CRAB STUFFED MUSHROOMS
2 (12 count each) pkg mushroom stuffer caps 6 tbsp butter, divided 1/2 cup of chopped onion, finely minced 1/4 cup of chopped green bell pepper, finely minced 2 slices of white or white wheat
by sgre52160
added 2010-09-13
added 2010-09-13
2 (12 count each) pkg mushroom stuffer caps 6 tbsp butter, divided 1/2 cup of chopped onion, finely minced 1/4 cup of chopped green bell pepper, finely minced 2 slices of white or white wheat
CRABMEAT AU GRATIN
1 lb crabmeat 1/2 cup unsalted butter 1/2 medium onion, minced 1 stalk celery, minced 1/2 cup flour 1 (12-oz) can evaporated milk 3/4 to 1 cup half and half 2 egg yolks, beaten 1 tsp
by sgre52160
added 2010-09-13
added 2010-09-13
1 lb crabmeat 1/2 cup unsalted butter 1/2 medium onion, minced 1 stalk celery, minced 1/2 cup flour 1 (12-oz) can evaporated milk 3/4 to 1 cup half and half 2 egg yolks, beaten 1 tsp
CAJUN CABBAGE AU GRATIN CASSEROLE
Precook: 1 head of cabbage Generous sprinkling of Greek seasoning, like Cavenders 1/4 stick of butter, sliced Casserole: 2 tbsp butter 1 stalk celery 1/2 of a medium onion, chopped 2 tbsp
by sgre52160
added 2010-09-13
added 2010-09-13
Precook: 1 head of cabbage Generous sprinkling of Greek seasoning, like Cavenders 1/4 stick of butter, sliced Casserole: 2 tbsp butter 1 stalk celery 1/2 of a medium onion, chopped 2 tbsp