Search Results for "Peppers"
Recipe Results 103 of 322 pages
Beef Tenderloin Salads
Beef Tenderloin Salads Ingredients: 4 4 oz. beef tenderloin steaks, 3/4″ thick 1/2 tsp. freshly ground black pepper 5 oz. pkg. mixed baby salad greens 1 medium red or green ripe pear, cored, cut into 16 wedges 1/4 cup dried cranberries 1/4 cup coarsely chopped pecans, toasted 1/4 cup crumbled goat cheese or feta Honey
Chicken Soup
Chicken Soup Ingredients: 1 whole chicken (fresh or thawed) 4 stalks celery 1 whole onion 4 cloves garlic 2 carrot(s) 4 zucchini or yellow summer squash 1 jalapeño pepper 2 ears corn 8 cups water 2 bay leaves 2 lime (juiced) 1 bunch cilantro (chopped) Yield: Amount of Yield Directions: Make the broth first: In
Chicken Soup
Chicken Soup Ingredients: 1 whole chicken (fresh or thawed) 4 stalks celery 1 whole onion 4 cloves garlic 2 carrots 4 zucchini or yellow summer squash 1 jalapeño pepper 2 ears corn 8 cups water 2 bay leaves 2 limes, juiced 1 bunch cilantro, chopped Directions: Make the broth first: In a large stock pot,
Mexican Street Corn Chicken Pasta
Ingredients: 4 oz rigatoni 1/2 cup low-fat Greek yogurt 1 tbsp mayonnaise 1 tsp lime zest 3 tbsp lime juice 1/2 tsp ground cumin 1 tbsp olive oil 1 onion, finely chopped 1 jalapeño pepper, seeded and diced 2 cloves garlic, minced 1 tsp chili powder Pinch each salt and pepper 8 oz shredded rotisserie
Garlic Cream Elbows with Sun-Dried Tomatoes and Basil
Ingredients: 8 ounces (about 2 cups) Elbows 1 tablespoon unsalted butter 1/4 cup diced red onion 4 cloves garlic, minced 2 tablespoons all-purpose flour 1 cup 2% milk 1/2 cup (2 ounces) grated Parmesan cheese 1/2 cup low-sodium chicken broth salt pepper 1/3 cup julienne cut sun-dried tomatoes, not packed in oil, divided 1/3 cup
Crostini w/ Cannellini Beans & Micro Herbs
Makes 12 servings – courtesy of Ohio Farm Bureau Federation Ingredients: 1 tablespoon extra virgin olive oil 1 tablespoon butter 1 clove garlic, minced 1 tablespoon each chopped fresh rosemary, thyme and sage Pinch of hot red pepper flakes 1 15-ounce can cannellini beans, drained, reserve liquid 1 tablespoon tomato paste Salt, to taste 2
Garlic Cream Pasta with Sun-Dried Tomatoes and Basil
Ingredients: 8 ounces (about 2 cups) Elbows 1 tablespoon unsalted butter 1/4 cup diced red onion 4 cloves garlic, minced 2 tablespoons all-purpose flour 1 cup 2% milk 1/2 cup (2 ounces) grated Parmesan cheese 1/2 cup low-sodium chicken broth salt pepper 1/3 cup julienne cut sun-dried tomatoes, not packed in oil, divided 1/3 cup
Mushrooms & Eggs
Submitted by Lynne Herold of Garrettsville, OH Ingredients: 4 cups sliced mushrooms 3 Tablespoons butter or margarine 1 tsp. caraway seed 1/4 cup water 6-8 eggs, well beaten salt & pepper to raste 1/4 tsp. garlic powder, optional Directions: Saute mushrooms in butter. Add caraway seed and water, cover and cook slowly until temper, 6
Beet Salad with Feta
Beet Salad with Feta Ingredients: 2 lbs. med. beets, scrubbed 3 Tbsp. extra-virgin olive oil 2 Tbsp. balsamic vinegar ⅓ cup crumbled feta cheese 2 Tbsp. chopped fresh dill Directions: Preheat the oven to 400 F. Wrap beets individually in foil and place on a rimmed baking sheet. Bake until tender, 1 to 1 1/4
Watermelon Salad
Watermelon Salad Ingredients: 3 pounds seedless watermelon cut into 1-inch chunks 1 Tbsp. lemon juice 3 Tbsp. extra virgin olive oil 4 oz arugula ½ teaspoon salt ¼ teaspoon ground black pepper 4 oz (115g) feta cheese Directions: Place the cubed watermelon and the arugula in a large bowl. Drizzle with extra virgin olive oil,
