| Fresh green dip Ingredients 2 cups mayonnaise 1/4 cup chopped fresh chives 1/4 cup chopped fresh parsley 1 1/2 cups sour cream 1/3 cup plain yogurt 1 tablespoon distilled white vinegar 1 teaspoon dried tarragon 1 lemon, juiced 1 teaspoon minced garlic Directions 1 In a blender or food processor, mix the mayonnaise, chives, parsley, sour cream, yogurt, vinegar, tarragon, lemon juice and garlic. Serve at once. |
| Green beans and feta salad Ingredients 1 1/2 pounds fresh green beans 1 sweet onion, peeled 2 cloves garlic, chopped 1/2 cup rice wine vinegar 1/2 cup apple cider vinegar 1/3 cup canola oil 1 tablespoon white sugar 3/4 teaspoon salt ground black pepper to taste 1 dash hot sauce 1 dash Worcestershire sauce 4 ounces feta cheese, crumbled Directions 1 Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process. 2 For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy! |
| Green chutney Ingredients 1 bunch fresh cilantro 1 clove garlic 1 tablespoon minced fresh ginger root 1 minced hot green chile peppers 1 tablespoon peanuts salt to taste 2 tablespoons lemon juice Directions 1 Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry. |
| Green goddess chive dressing Ingredients 1/2 cup mayonnaise 1/2 cup sour cream 1/3 cup chopped fresh chives 1 chopped green onion 1 clove garlic, peeled 1 tablespoon tarragon vinegar 1 teaspoon chopped fresh tarragon 1 teaspoon white sugar 1 teaspoon Worcestershire sauce Directions 1 In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator. |
| Green rice Ingredients 1 1/4 cups uncooked white rice 1 (10 ounce) package chopped fresh spinach 1 egg 1 (12 fluid ounce) can evaporated milk 1 cup shredded Cheddar cheese Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. 2 In a saucepan bring 2 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. 3 In prepared casserole dish combine cooked rice, spinach, egg, evaporated milk and cheese. 4 Bake in preheated oven for 30 minutes, or until middle is set. |
| Green salsa Ingredients 8 tomatillos, husked 3 shallots 2 cloves garlic, peeled 1 (4 ounce) can chopped green chile peppers 1/4 cup chopped fresh cilantro 1 fresh jalapeno pepper, seeded salt to taste Directions 1 In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving. |
 |
 |
|
|
|
| I hope you enjoy the reset of our recipies! |
 |