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This is one of my annual fall favorites, a creamy pumpkin soup with a bit of a spicy kick. This is also for mushroom lovers. (Sorry, shroom haters.) It's also pretty simple and quick to make before you head out the door to your pumpkin carving party.
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DOWN HOME FRIES This is a different way to fry potatoes. Brown bag it! Serves 4 2 T. margarine 2 T. extra virgin olive oil 4 med. russet
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CURRY SPICED SWEET PEA POTATOES Baker potatoes mashed with curry and split pea soup. Then combined with sweet petite peas. Garnished with sweet red roasted pepper strips! Serves 6-8
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TWICE BAKED STUFFED Baked potato meats combined with sauteed garlic and onion, curry and corn. Stuffed in potato shells and baked till piping hot! Simply delicious! Serves 6 6
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BAKED POTATO WITH SMOKED CREAMED CORN Baked potato ladled with smoked creamed corn. Topped with sliced scallion and fresh grated horseradish Serves 6
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BAKED POTATOES WITH MACADAMIA NUT SAUCE Baked potato topped with sauteed mushroom and sweet onion. Drizzled with Macadamia nut sauce! Serves 5 5 med.
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BAKED POTATO SUNRISE Baked potatoes ladled with fresh broccoli, corn and cherry tomatoes drenched in melted margarine. Simple but delicious! Serves 5
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SWEET CURRY AND GINGER FRUIT SALAD with Granny Smith apples, dried apricots and raisins! Makes 4 cups 1/2 cup vegetable oil 1/4 cup red wine
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SWEET APPLE AND ORANGE SALAD Sweet juicy apples, chunks of navel oranges and ringlets of sweet red onion dressed with a raspberry vinaigrette with a dash of hot mustard! Makes 2-3
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PEG’S FRUIT CUP Fresh juicy nectarines, sweet white grapefruit and red seedless grapes, drizzled with maraschino cherry juice, then topped with a cherry! Makes 4 servings
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