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Fruits And Vegetables Recipes
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Ready Time: 45 Min
"This Chicken Divan recipe is different. I have 'improved' it! This is the best chicken divan - the onions make it!"
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Ready Time: 15 Min
"Karen Riordan of Fern Creek, Kentucky dresses up traditional bean salad with a tangy Dijon mustard vinaigrette. 'I'm a busy home-schooling mom, so I love how easy this colorful side dish is to prepare,' Karen says. It's also perfect for picnics or potlucks."
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Ready Time: 30 Min
"Mashed potatoes with an extra kick from Dijon mustard!"
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Ready Time: 5 Min
"This cool, refreshing dip is great in the summer, and a fine way to use fresh garden cucumbers. Serve with crackers or chips."
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Ready Time: 2 Hrs 15 Min
"This recipe for Kosher style dills was given to me 25 years ago by a farmers wife who grew cucumbers and it has never let me down. The two things I have found critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills."
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Ready Time: 20 Min
"Celebrate the harvest seasons with this striking combination of crisp colorful vegetables. Seasoned with dill, butter, salt and pepper, it's an easy but impressive addition to any meal. --Marlene Muckenhirn, Delano, Minnesota"
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Ready Time: 50 Min
"This recipe was given to me by my mother-in-law. It is always served at family get togethers and BBQs. You can use regular peeled and cubed potatoes if you can't find baby potatoes."
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Ready Time: 10 Min
"Five items and a few minutes are all you need for this versatile side dish sent in by Bernadette Bennett from Waco, Texas. She dresses up frozen corn with dill weed and a little garlic powder for mild results that complement almost any dish."
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Ready Time: 15 Min
"This sweet and tangy side dish sent in by Mary Farley comes together in a snap. 'I often take this to church potlucks,' she writes from Wasilla, Alaska. 'It is so pretty and colorful with the red pepper and unpeeled cucumbers.'"
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Ready Time: 15 Min
"If you like dill, you're sure to enjoy this nutritious dish from Bill Hibrich of Saint Cloud, Minnesota. It gets its tang from dill pickle juice."
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