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Coleslaw
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Coleslaw
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Ingredients
Servings:
Instructions
  1. Mix the first 6 ingredients together and add to chopped cabbage. Onion, carrot, or tomato may also be added if desired.
Recipe Notes

Recipe courtesy of Edith Hoover, Withee.

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Frozen Coleslaw
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The original recipe is from the “50 Year St. Croix County Cookbook”. It is also excellent eaten fresh.
Servings
18 cups
Servings
18 cups
Frozen Coleslaw
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The original recipe is from the “50 Year St. Croix County Cookbook”. It is also excellent eaten fresh.
Servings
18 cups
Servings
18 cups
Ingredients
Servings: cups
Instructions
  1. Mix cabbage and salt and let stand for 2 hours. Do not drain.
  2. Combine sugar, vinegar, and water in medium saucepan; bring to a boil and let cool. Combine remaining ingredients (including optional vegetables if desired) and add to vinegar mixture. Freeze in serving-size containers. Makes approx. 18 cups.
Recipe Notes

Note: This is a very crisp pickled dish. Leftovers may be kept in the refrigerator for up to 3 weeks. Variations: Add 1 chopped onion or substitute 3–4 grated carrots for the celery.

Recipe courtesy of Judith Ebersold, Menomonee.

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Grilled Pork Tenderloin Pappardelle with Zucchini Ribbon
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When zucchini are at their best and plentiful, they can be sliced into ribbons with a vegetable peeler and tossed with pasta for a fresh pork tenderloin pappardelle dish.
Servings
4
Servings
4
Grilled Pork Tenderloin Pappardelle with Zucchini Ribbon
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When zucchini are at their best and plentiful, they can be sliced into ribbons with a vegetable peeler and tossed with pasta for a fresh pork tenderloin pappardelle dish.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat grill to medium, grease grate well. Whisk together oil, vinegar, mustard, honey, garlic, and 1/4 teaspoon each of the salt and pepper. Remove 2 tablespoons and set aside; reserve remaining mixture.
  2. Season pork with remaining salt and pepper. Grill, turning pork, for approx. 10 minutes or until well-marked. Brush with 2 tablespoons mustard mixture; cook for about 10 minutes or until internal temperature reaches 160 degrees. Let pork rest for 10 minutes before slicing thinly.
  3. Meanwhile, cook pasta according to package directions; drain. Using vegetable peeler, slice zucchini into long, thin strips, turning as needed and discarding seed-filled center. Toss zucchini with reserved mustard mixture. Stir in cooked pasta and chives. Divide among plates and serve with sliced pork. Serves 4.
Recipe Notes

Tip: For a pretty presentation, use 1 green and 1 yellow zucchini, if available.

Recipe and photo courtesy of The National Pasta Association at www.sharethepasta.org.

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Pasta Primavera with Caramelized Onions
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Servings
6
Servings
6
Pasta Primavera with Caramelized Onions
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. In a large skillet, caramelize the onions by cooking on medium low heat in 2 tablespoons of olive oil for 15–20 minutes or until golden. Add red and green bell peppers, zucchini, and remaining 1 tablespoon olive oil to the onions. Continue to sauté 8–10 minutes, until the peppers and zucchini are tender.
  2. Meanwhile, cook 8 ounces penne pasta in boiling water for 10 minutes or until tender; drain. Return hot pasta to pan; add vegetables and basil pesto sauce. Gently toss ingredients together to coat. Heat through for 5–10 minutes. Lightly mix in 1 cup shredded Italian cheeses and serve.
Recipe Notes

Recipe and photo courtesy of The National Onion Association.

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Kale and Basil Pesto Zoodles with Mushrooms
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These zoodles are full of bold flavors, and they are ideal for a light lunch or dinner. They can stand as a meal on their own or serve them as a side with grilled fish or chicken.
Kale and Basil Pesto Zoodles with Mushrooms
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These zoodles are full of bold flavors, and they are ideal for a light lunch or dinner. They can stand as a meal on their own or serve them as a side with grilled fish or chicken.
Ingredients
Servings:
Instructions
  1. Place the kale, basil, and 4 tablespoons of olive oil in a small food processor or the cup of a single-serving blender. Pulse in 10-second intervals until all ingredients are combined and the kale is finely chopped. Add 2 more tablespoons of olive oil, 2 tablespoons of Parmesan cheese, chopped garlic, pine nuts, and sea salt. Pulse in 10-second intervals until all ingredients are finely chopped and transform into a thick dressing.
  2. Heat the remaining 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add the mushrooms and cook for 2 minutes, just until they begin to soften. Add the zoodles and cook 2–3 minutes more, just until they begin to become tender.
  3. Pour in the pesto and cook for 1 more minute to heat all ingredients. Garnish with the remaining 2 tablespoons Parmesan cheese and season with any additional salt to taste before serving.
Recipe Notes

Recipe and photo courtesy of The Mushroom Council.

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