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Preparation Prep Time: 30 min

  • Ingredients
  • 1 packet/1 oz.
  • Hidden Valley® The Original Ranch® Dips Mix
  • 1 container/16 oz.
  • Sour cream
  • 1 box/10 ounces
  • Frozen chopped spinach, thawed and well-drained
  • 1 can/8 oz.
  • Water chestnuts, rinsed, drained and chopped
  • 1 round loaf
  • French Bread
  • Fresh vegetable sticks
0/5 (0 Votes)

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1. In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 – 1 1/2 minutes

  • 1 (6.25 oz) Jar Marinated Artichokes (drained)
  • 1 (10 oz.) Package Frozen Chopped Spinach (thawed and drained very well)
  • 1/2 tsp. Minced Garlic
  • 1/3 C. Freshly Grated Romano Cheese
  • 1/4 C. Freshly Grated Parmesan Cheese
  • 1 C. Shredded Mozzarella Cheese
  • 1/3 C. Cream or Half and Half
  • 1/2 C. Sour Cream
0/5 (0 Votes)

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heat oil in medium skillet over medium heat until hot

  • 3 tbl olive oil
  • 1 small onion, chopped
  • 1/4 lb fresh mushrooms, sliced
  • 1/4 cup chopped red bell pepper
  • 1 clove garlic, minced
  • 1/2 lb bob evans original recipe roll sausage, cooked and drained
  • 1/2 lb fresh spinach, washed, chopped and drained
  • 1/4 cup shredded swiss cheese
  • 4 sheets of phyllo dough-thawed per pkg directions
  • 1/4 cup butter or margarine, melted
  • 3 tbl dry bread crumbs
0/5 (0 Votes)

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Okay, sounds gross but I love it! I found this recipe online

  • 2 slices bread
  • 1 tablespoon mayonnaise
  • 2 tablespoons peanut butter
  • 2 lettuce leaves
0/5 (0 Votes)

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This soup came from our Victory Gardens Vegetable Cook Book, a much used and appreciated gift from Deb Courtney whe...

  • 1 lb kale
  • 1 lb potatoes
  • 1 lb smoked sausage (linguica or chorizo)
  • 1 cup chopped onions
  • 1/2 cup chopped carrots
  • 2 tsp chopped garlic
  • 2 Tb olive oil
  • 2 Tb butter
  • 2 qt chicken broth or combination of beef and chicken
  • 3 lb peeled, seeded, and chopped tomatoes
  • 1 1/2 cups cooked kidney beans
  • Salt and freshly ground pepper
0/5 (0 Votes)

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For the Lobster (or Crab or Shrimp) Broth: Simmer lobster shells with unusable legs in cups of water with the cele...

  • LOBSTER BROTH:
  • 2 tablespoons minced shallot
  • 2 tablespoons butter
  • 2 cups vermouth or chicken stock
  • 6 tablespoons flour
  • 3 cups lobster broth (see below)
  • or use 3 cups of clam juice
  • 1/4 teaspoon dry mustard
  • 3 cups half-and-half
  • 1 cup cooked pureed spinach
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly-ground black pepper
  • Lobster shells and unusable legs
  • 1 celery stalk
  • 1 small onion
  • 1 bay leaf
  • GARNISH:
  • Cooked lobster or crab meat or shrimp
  • Grated Parmesan cheese (optional)
0/5 (0 Votes)

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Beat eggs. Add all ingredients and mix together

  • 1 package frozen chopped spinach thawed
  • 2 pounds small curd cottage cheese
  • 3 tablespoons soy flour
  • 6 eggs
  • 5 tablespoons butter diced
  • 1/2 pound sharp cheddar cheese
  • 12 ounces crabmeat
0/5 (0 Votes)

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Heat oven to 350 degrees. Heat 2 tablespoons olive oil over high heat

  • 1/4 cup olive oil
  • 1 cup pecans coarsely chopped
  • 3/4 cup finely-chopped shallots
  • 2 pounds mushrooms sliced (a mixture of white, shiitake, crimini, and/or portobello)
  • 1 1/2 pounds baby spinach rinsed, dried
  • 1 sheet matzo
  • 1 tablespoon salt plus
  • 1 teaspoon salt divided
  • 1 teaspoon freshly-ground black pepper divided
  • 1 veal breast - (abt 7 lbs) trimmed, and slit horizontally to form pocket for stuffing
0/5 (0 Votes)

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Heat the oven to 350 degrees

  • 2 packages fresh spinach - (10 oz ea)
  • 2 zucchini shredded, drained
  • 1 carrot shredded
  • 3 green onions diced
  • 4 eggs
  • 2 tablespoons oil
  • 1/3 cup matzo meal
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon minced fresh basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons minced parsley
  • 1 small garlic clove minced (or 1/2 tspn garlic powder)
0/5 (0 Votes)

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Cook the spinach according to package directions

  • 1 package frozen chopped spinach - (10 oz)
  • 2 bacon slices finely chopped
  • 1 cup finely-chopped green onions
  • 2 tablespoons flour
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 garlic clove minced
  • 3/4 cup half-and-half
0/5 (0 Votes)

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Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat until almost smoking

  • 1/4 cup Olive oil
  • 1/2 cup Finely-chopped red onion
  • 2 Shallots finely sliced
  • 3 cups Orzo pasta divided
  • 3 1/2 cups Chicken stock
  • 3 Plum tomatoes, yellow and red finely diced
  • 1/4 cup Coarsely-chopped parsley
  • 1/4 cup Chardonnay vinegar
  • Salt to taste
  • Freshly-ground black pepper to taste
0/5 (0 Votes)

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In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in

  • 3 cans pitted black olives - (8 oz ea) drained
  • 3/4 cup sun-dried tomatoes packed in olive oil
  • Extra-virgin olive oil
  • 3 heads endive - (abt 1/2 lb)
5/5 (1 Votes)

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Olive And Sun-Dried Tomato Tapenade With Endive Leaves Original Ranch Spinach Dip