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Grilled Italian Shrimp

  1. 1/3 cup olive oil

  2. 1/4 cup balsamic vinegar

  3. 1 env. GOOD SEASONS Italian Dressing Mix

  4. 1 lb. shrimp

  5. 1/2 lb. hard salami

  6. 1/2 lb. fresh mozzarella cheese

  7. 2 Tbsp. fresh basil

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Roasted Fall Vegetables and Potatoes

  1. 2 medium yellow onions

  2. 2 medium turnips

  3. 2 large parsnips

  4. 1 rutabaga

  5. 1 medium butternut squash

  6. 2 Yukon Gold potatoes, scrubbed

  7. 10 whole garlic cloves

  8. 1/2 cup olive oil

  9. 4 tsp. fresh chopped rosemary

  10. 1 Tbsp. kosher salt

  11. 2 tsp. black pepper

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Grilled Lemon-Herbed Shrimp Kabobs

  1. 1/4 cup onion, diced

  2. 2 tsp. garlic, minced

  3. 1 Tbsp. Farmers Market basil, finely chopped

  4. 2 tsp. Giant Eagle creamy Dijon mustard

  5. 2 Tbsp. Giant Eagle Market District olive oil

  6. 1 tsp. freshly ground pepper

  7. 1/2 tsp. kosher salt

  8. juice of one lemon

  9. 1 lb. (16-20 per pound) raw Wild Gulf Shrimp

  10. 4 wooden skewers

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Roasted New Potatoes

  1. 1 shallot, chopped

  2. 1 clove garlic, chopped

  3. 1 tsp. Farmers Market fresh thyme, chopped

  4. 1 tsp. Farmers Market fresh sage, chopped

  5. Market District Kosher salt & ground pepper (opt)

  6. 1/4 cup Market District extra virgin olive oil

  7. 2 lb. red or white new potatoes

  8. Giant Eagle non-stick cooking spray

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Memorial Day Burgers with Beans and Coleslaw

  1. - Farmer¿s Market Coleslaw Kit

  2. 4 Certified Angus Beef Burgers, any variety

  3. 28 oz. can Giant Eagle baked beans, any flavor

  4. 4 Giant Eagle hamburger buns

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Grilled Mediterranean Quesadillas

  1. 4 oz. PHILADELPHIA Cream Cheese

  2. 1 pkg. ATHENOS Traditional Crumbled Feta Cheese

  3. 1/4 cup DI GIORNO Shredded Parmesan Cheese

  4. 1/2 cup pitted black olives

  5. 8 flour tortillas

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Roasted Spiced Acorn Squash

  1. 3 acorn squash, peeled, seeded

  2. 1/4 cup macadamia nut oil

  3. 1 tsp. salt

  4. 1 tsp. ground coriander

  5. 1/2 tsp. ground cumin

  6. 1/2 tsp. ground cinnamon

  7. 1/4 tsp. ground ginger

  8. 1/4 tsp. cayenne pepper

  9. 1 tsp. sugar

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Cherry Pound Cake Dessert

  1. 1-1/2 cups water

  2. 1 pkg. JELL-O Cherry Flavor Gelatin

  3. 1-1/2 cups water

  4. 1 can cherry pie filling

  5. 1 pkg. prepared pound cake

  6. 2 cups COOL WHIP Whipped Topping

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Mozzarella & Tomato Melt

  1. 1 loaf Giant Eagle Focaccia Bread or 4 crusty buns

  2. 2-3 each fresh tomatoes, sliced thin

  3. 8 oz. shredded mozzarella cheese

  4. grated Parmesan, Romano or Parmigiano Reggiano

  5. Olive oil cooking spray (optional)

  6. Field greens or spinach leaves

  7. Balsamic vinaigrette

  8. 15 oz. can artichoke hearts, drained & quartered (opt.)

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Flourless Molten Cakes

  1. 1 pkg. BAKER'S SELECT Semi-Sweet Chocolate

  2. 10 Tbsp. butter

  3. 6 egg

  4. 1-1/2 cups powdered sugar

  5. 1/2 cup raspberries

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Grilled Salsa Melts

  1. 2 large tomatoes

  2. 1/4 cup KRAFT Zesty Italian Dressing

  3. 1/4 cup cilantro

  4. 2 green onion

  5. 1 chipotle pepper in adobo sauce

  6. 1 tsp. ground cumin

  7. 1 loaf French bread

  8. 10 KRAFT Big Slice Pepper Jack Cheese Slice

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Ham & Cheese on Rye with Dipping Sauce

  1. 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

  2. 1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard

  3. 4 oz. KRAFT 2% Milk Cheddar Cheese

  4. 32 TRISCUIT Deli-Style Rye Crackers

  5. 4 slices OSCAR MAYER Deli Fresh Thick Carved Virginia Brand Ham

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