2282 fresh refrigerator Recipes

whipping cream , unwhipped, white chocolate chips, sour cream, grated lime rind, fresh lime juice (preferably key lime juice), prepared graham cracker crusts (store-bough or homemade), cream or cool whip topping, thawed, lime slice (optional)

pickling cucumbers, sliced 1/4-1/2-inch thick (or regular cucumbers-may cut into spears also), garlic cloves, sliced, fresh dill (optional), cold water, celery seed, kosher salt, dill seed, white distilled vinegar, sugar (or 1 1/2 cups depending on sweetness you desire), mustard seeds, red pepper flakes (more or less depending on heat level you desire), whole black peppercorn (optional)

refrigerated canned unsweetened rhubarb (about 2 1/2 tblsp) or 75 g refrigerated cooked fresh rhubarb (about 2 1/2 tblsp), granulated artificial sweetener (to taste, not sugar , sugar doesn tsp dissolve quick enough!), ground ginger (to taste), strawberry jam (to taste), nonfat plain yogurt (to taste) or 1 1/2 tsp cream (to taste), white bread

refrigerated fresh pizza dough, water, dried porcini mushrooms, olive oil, fresh exotic mushroom blend, garlic cloves, minced, freshly ground black pepper, salt, refrigerated pesto, whole-milk mozzarella cheese, shredded (about 3/4 cup), celery and parsley salad

refrigerated thin pizza crust dough, refrigerated pesto sauce, shrimp (4 1/50 count), peeled and cooked, halved grape tomatoes, freshly grated parmesan cheese, chopped fresh basil

refrigerated orange and grapefruit sections, rinsed, drained, and patted dry, refrigerated tropical mixed fruit in light syrup, rinsed, drained, and patted dry, cubed fresh cantaloupe, ripe avocado, halved and cut into chunks, chopped fresh mint, lime juice, garnishes: light sour cream , crushed pistachios

refrigerated thin pizza crust dough, mayonnaise, refrigerated reduced-fat pesto sauce, cubed cooked turkey, sliced plum tomatoes, sliced red onion, shredded colby jack cheese, cooked and crumbled bacon slices, chopped fresh avocado

refrigerated cheese tortellini, bulk italian sausage, refrigerated marinara sauce, diced italian tomatoes, undrained, sliced fresh mushrooms, shredded mozzarella cheese

refrigerated cheese tortellini, johnsonville mild ground italian sausage, refrigerated marinara sauce, diced italian tomatoes, undrained, sliced fresh mushrooms, shredded part-skim mozzarella cheese

refrigerated beef tips in gravy, refrigerated mashed potatoes, fresh broccoli florets, finely chopped, water, shredded cheddar cheese, divided

refrigerated grilled chicken breast strips or 6 oz cooked chicken breasts, finely chopped, chopped green onion (about 5 medium), chopped fisher cashews , halves and pieces, teriyaki sauce, toasted sesame oil, lime juice, chopped garlic, grated gingerroot (refrigerated ground fresh ginger in a tube or jar can be substituted for the fresh gingerroot), coleslaw mix (shredded cabbage and carrots), loosely packed chopped fresh cilantro, pillsbury refrigerated thin pizza crust, egg, water, chopped fresh cilantro , if desired

fresh horseradish, lemon, juiced , plus more if necessary, buttermilk, dijon mustard (recommended : maille), egg yolk, blended oil, kosher salt, ground white pepper, peanut oil, for frying, all-purpose flour, plus more for dusting, sugar, baking soda, baking powder, kosher salt, cracked black pepper, cayenne, buttermilk, pilsner-style beer, fresh kosher dill spears, salt and freshly ground black pepper, food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell. for recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method., this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

refrigerated reduced-fat alfredo sauce, dry white wine, dried crushed red pepper, fresh asparagus, refrigerated cheese-filled tortellini, garlic cloves, minced, olive oil, sliced fresh mushrooms, salt, halved grape tomatoes, freshly grated parmesan cheese

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

refrigerated classic or tuscan bruschetta, refrigerated freshly shredded parmesan or romano cheese, fresh white mushrooms, cleaned and stems removed, basil leaves (optional)

refrigerated piecrust, olive oil, butter, vidalia or other sweet onions, very thinly sliced (about 4 cups), hot-smoked salmon, flaked, shredded white cheddar cheese, eggs, refrigerated alfredo sauce, chopped fresh basil, crushed red pepper, garnish: chopped fresh basil

refrigerated angel hair pasta, olive oil-flavored cooking spray, mushrooms, quartered, julienne-cut ready -to-eat sun-dried tomatoes (such as california sun dry), minced garlic (about 5 cloves), very thinly sliced prosciutto (about 4 slices), sliced crosswise into 1/2-inch strips, dry white wine or fat-free, less-sodium chicken broth, fat-free , less-sodium chicken broth, frozen baby green peas, thawed, freshly ground black pepper, refrigerated light alfredo sauce (such as buitoni), shredded fresh parmesan cheese

refrigerated four-cheese cheese ravioli, refrigerated marinara sauce, ranch dressing, diced celery, diced cucumber, diced red onion, coarsely chopped fresh basil