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Mixed Green Salad with Pears, Blue Cheese and Hazelnuts

Mixed Green Salad with Pears, Blue Cheese and Hazelnuts

By

Diamond Fruit Growers

  • Dressing:
  • 1/2 cup chopped, skinned hazelnuts
  • 1 4-ounce bag mixed baby salad greens (about 8 cups lightly packed)
  • 1/4 cup dried currants
  • 2 firm but ripe Diamond Fruit Growers green or red Anjou pears
  • 1/4 pound blue cheese, crumbled
  • 1 tablespoon white vinegar
  • 2 tablespoons apricot spread (without chunks), melted
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Freshly ground pepper to taste
0/5 (0 Votes)

Butter Croissant Pudding

Butter Croissant Pudding

By

Vie De France

  • 6 large Vie de France butter croissants
  • 3 large eggs
  • 1 1/4 cups milk
  • 1 1/4 cups heavy cream
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • Butter
  • 1/4 cup dark raisins
  • 3 tablespoons apricot jam
  • Confectioners' sugar
5/5 (1 Votes)

Parmesan-Crusted Chicken in Cream Sauce

Parmesan-Crusted Chicken in Cream Sauce

By

COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water

  • 2 cups instant brown rice, uncooked
  • 1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
  • 6 RITZ Crackers, finely crushed
  • 2 Tbsp. KRAFT Grated Parmesan Cheese
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 2 tsp. oil
  • 1/3 cup PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
  • 3/4 lb. asparagus spears, trimmed, steamed
0/5 (0 Votes)

Sugar and Spice Muffins

Sugar and Spice Muffins

By

Preheat oven to 400 F In a medium bowl, stir together pancake mix, water, sugar, vegetable oil, egg and nutmeg ...

  • TOPPING:
  • 2 -1/2 cups Krusteaz Buttermilk Pancake Mix
  • 2/3 cup water
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon grated nutmeg
  • 4 tablespoons butter
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
0/5 (0 Votes)

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By

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0/5 (0 Votes)

Minestrone with Italian Sausage

Minestrone with Italian Sausage

By

LINDA REIS • Salem, Oregon I make this zippy, satisfying soup all the time, and it’s my dad’s favorite

  • 1 pound bulk Italian sausage
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium leek (white portion only), chopped
  • 3 garlic cloves, minced
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1/4 pound fresh green beans, trimmed and cut into
  • 1/2 -inch pieces
  • 6 cups beef broth
  • 2 cans (14-1/2 ounces each) diced tomatoes with basil,
  • oregano and garlic
  • 3 cups shredded cabbage
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed
  • and drained
  • 1/2 cup uncooked small pasta shells
  • 3 tablespoons minced fresh parsley
  • 1/3 cup grated Parmesan cheese
0/5 (0 Votes)

Peanut-Filled Devil’s Food Cupcakes

Peanut-Filled Devil’s Food Cupcakes

By

MARY LOU TIMPSON • Colorado City, Arizona This recipe features a luscious peanut butter filling surrounded with...

  • FILLING:
  • 1/2 cup plus 2 tablespoons butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups cake flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup buttermilk
  • 1/2 cup strong brewed coffee
  • 1 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1-1/4 cups confectioners’ sugar
  • GANACHE:
  • 4 squares (1 ounce each) semisweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1/2 cup dry roasted peanuts
0/5 (0 Votes)

Nectarine Salad with Poppy Seed Dressing

Nectarine Salad with Poppy Seed Dressing

By

WesPak

  • Dressing:
  • 1/2 cup sugar
  • 1/3 cup white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 tablespoon grated onion
  • 1 cup canola oil
  • 1 kiwifruit, peeled and chopped
  • 1 tablespoon poppy seeds
  • 10 cups mixed salad greens
  • 1 small red bell pepper, diced
  • 2 WesPak nectarines, sliced thin
  • 3 ounces crumbled goat cheese
  • 1/2 cup pecans, toasted
  • 1/2 cup sweetened, dried cranberries, plus more for garnish
  • Salt and pepper
0/5 (0 Votes)

Carnival Squash Coconut Bisque

Carnival Squash Coconut Bisque

By

Flavorful!

  • 1TBSP olive oil
  • 1/4 tsp poultry seasoning
  • 1/2 tsp thyme
  • a pinch to 1/4 tsp red pepper flakes (depending on desired heat level)
  • 1/4 tsp salt
  • 2/3 cup chopped white onion
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp chopped garlic (or 2 small crushed garlic cloves)
  • Sautee above ingredients
  • Contents of one carnival squash, baked
  • 2 tbsp cream cheese
  • 1-2 tsp maple syrup
  • 1/2 tps unsweetened coconut flakes
  • 3/4 to 1 cup coconut milk (depending on how thick you want the soup)
  • 2/3 cups warm water
  • 1/4 cup roughly chopped walnuts and a coconut flakes for garnishing
  • extra 1 tsp salt
0/5 (0 Votes)

Salmon Dijonnaise

Salmon Dijonnaise

By

alaska Glaciar Seafood

  • 2 1/2 pounds Alaska Glacier Seafoods skinless salmon fillets (organic), cut in 6 equal portions.
  • 1/4 cup flour
  • 4 tablespoons butter
  • 2 cups sliced mushrooms
  • 1 teaspoon minced garlic
  • 1 cup dry white wine
  • 4 teaspoons Dijon mustard
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup thinly sliced green onions, for garnish
  • Cooked brown rice
0/5 (0 Votes)