Menu Enter a recipe name, ingredient, keyword...

KEGMD's profile page

Recipes

Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

By

Directions Boil spinach and artichokes in 1 cup of water until tender and drain

  • 1 cup thawed, chopped frozen spinach
  • 11/2 cups thawed, chopped frozen artichoke hearts
  • 6 ounces cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
4.7/5 (13 Votes)

Stove Top Mac-n-Cheese

Stove Top Mac-n-Cheese

By

Directions In a large pot of boiling, salted water cook the pasta to al dente and drain

  • 1/2 pound elbow macaroni
  • 4 tablespoons butter
  • 2 eggs
  • 6 ounces evaporated milk
  • 1/2 teaspoon hot sauce
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 3/4 teaspoon dry mustard
  • 10 ounces sharp cheddar, shredded
4.5/5 (15 Votes)

Butternut squash hummus

Butternut squash hummus

By

1. Preheat oven to 400 degrees

  • 1 whole medium-size butternut squish (2-3 pounds), halved and seeded
  • 1/2 cup plus 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup tahini
  • 2 small cloves garlic
  • 1/4 cup lemon juice
4.7/5 (10 Votes)

Curried Quinoa allrecipes.com

Curried Quinoa allrecipes.com

By

Heat oil in a large skillet over medium heat

  • 2 tablespoons olive oil, or as needed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup quinoa
  • 2 cups chicken broth
  • 1 tablespoon curry powder, or to taste
  • 1 tablespoon ancho chile powder
  • salt and pepper to taste
0/5 (0 Votes)

Savory Spinach Appetizer Cheesecake

Savory Spinach Appetizer Cheesecake

By

Pamela's recipe

  • 12 oz pkg frozen spinach souffle, thawed
  • 1 cup (4 oz) shredded Parmesan cheese
  • 16 oz. onion and chive cream cheese, softened
  • 6 oz. goat cheese, softened
  • 3 eggs, lightly beaten
  • 1 tsp seasoned pepper
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • 2 garlic cloves
  • 1/4 cup Italian-seasoned breadcrumbs
  • pine nuts
4.5/5 (2 Votes)

Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce

Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce

By

2005, Ellie Krieger, All Rights Reserved

  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 cup chopped red onion
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1 1/2 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper
  • 4 cups baby spinach leaves
  • Yogurt with Orange Essence, recipe below, optional
  • 2 tablespoons coarsely chopped fresh mint leaves, optional
  • 1/3 cup lowfat plain yogurt
  • 1/4 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1/2 teaspoon honey
0/5 (0 Votes)

Vegetable Ragoût with Cumin and Ginger

Vegetable Ragoût with Cumin and Ginger

By

Preparation Heat oil in heavy large Dutch oven over medium-low heat

  • 2 tablespoons olive oil
  • 2 cups thinly sliced onions
  • 1 cup sliced carrot
  • 1/2 cup sliced fennel or celery
  • 1 cinnamon stick
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1 large pinch saffron threads, crushed
  • 2 cups diced peeled russet potatoes
  • 1 cup canned low-salt chicken broth or vegetable broth
  • 2 tablespoons raisins
  • 1 15- to 16-ounce can garbanzo beans (chick peas), drained
  • 1 medium zucchini, halved lengthwise, cut crosswise into 1/2-inch-thick pieces
  • 1/2 cup diced seeded tomatoes
  • 2 tablespoons sliced almonds, toasted (optional)
0/5 (0 Votes)

Crock Pot Tenderloin by Whisking Mama

Crock Pot Tenderloin by Whisking Mama

By

Instructions Turn crock pot on to low In large measuring cup add all the ingredients for the marinade and whisk

  • 2 pounds of pork tenderloin (I use two small tenderloins)
  • 1/4 cup soy sauce
  • 1.5 tablespoons of yellow mustard
  • 2 tablespoons of olive oil
  • 3 tablespoons of maple syrup
  • 1 teaspoon onion powder
  • 1.5 teaspoons garlic powder
  • 1 Shallot chopped
0/5 (0 Votes)

Chickpea Stew

Chickpea Stew

By

Pick over the chickpeas and discard any misshapen chickpeas and stones

  • 3/4 cup dried chickpeas
  • 5 cups vegetable stock (see related recipe at left) or canned broth
  • 1 lb. tomatoes, cored
  • 1 lb. baking potatoes, peeled and diced
  • 2 tsp. garam masala
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground turmeric
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. chopped fresh cilantro
0/5 (0 Votes)

Slow Cooker Lentil Soup with Peanut Butter and Bulgur Wheat

Slow Cooker Lentil Soup with Peanut Butter and Bulgur Wheat

By

Slow Cooker Lentil Soup with Peanut Butter and Bulgur Wheat - The Foodie Corner A classic Greek lentil soup gets r...

  • 1 onion, small, finely chopped
  • 1 1/2 cups brown lentils
  • 5 cups vegetable stock, hot
  • 2 cups water, hot
  • 4 Tbs bulgur / cracked wheat
  • 1 Tbs tomato paste
  • 1/2 tsp cumin, powdered
  • 1/4 tsp pepper, freshly ground (I used mixed colours)
  • 1/8 tsp chilli powder
  • 1 bay leaf
  • 4 Tbs peanut butter
  • 1 or 2 handfuls baby spinach leaves
4.7/5 (3 Votes)