Search Results for "Peppers"
Recipe Results 105 of 322 pages
Veggie Sandwich Spread
Ingredients: 1 cup cucumber, seeded and chopped 1 cup green pepper, chopped 1 cup celery, chopped 1 cup tomato, seeded and chopped 4 green onions, chopped 3 Tablespoons fresh dill, minced 1/4 teaspoon black pepper 1/4 teaspoon paprika 1/3 cup fat-free sour cream 1/4 cup olive oil type mayonnaise Directions: In a large bowl,combine vegetables.
Cheese & Corn Chowder
Ingredients: 2 cups diced POTATOES 1 cup sliced CARROTS 1 cup chopped CELERY 1/2 cup chopped ONION 1 can CREAM STYLE CORN 1 /4 teaspoon PEPPER Any SEASONINGS you like 1 cup WATER 1 1/2 cups NONFAT MILK 1/2 cup SHREDDED CHEDDAR or AMERICAN CHEESE Directions: Combine potatoes, carrots, celery, onion and seasonings in pan.
Gumbo Soup Balls
Ingredients 1/2 loaf white bread (stale) 1/2 stick butter 2 medium onions, browned 1 chicken liver or white meat chicken parsley 2 eggs salt and pepper Directions Soak bread in water, press water out and put in skillet with browned onions. Cook until gummy, about 10 minutes, pressing down entire time. Add 1 finely chopped
Low Calorie Fondue
Ingredients: 2 1/2 cups beef or chicken broth 1 1/2 cup water 1/2 cup dry white wine 1/2 bunch green onions, chopped 1 Stalk of celery, chopped Sprigs of parsley Salt and freshly ground pepper to taste Other herbs to taste Directions: Simmer ingredients in a saucepan for 10 minutes. Remove from heat and let
Pan Gravy
Pan Gravy Ingredients: 3 1/2 cups pan drippings from roasted turkey ¼ cup all-purpose flour 2 tsp. chopped fresh thyme 1 Tbsp. chopped fresh parsley leaves To taste freshly ground black pepper Directions: Strain pan drippings through a fine-mesh sieve; discard solids and reserve broth. Set aside. In a medium saucepan over medium heat, warm
Copycat KFC Coleslaw
Copycat KFC Coleslaw Ingredients: 8 cups cabbage, finely chopped about 1 head 1/4 cup shredded carrot about 1 carrot 2 Tbsp. minced onion 1/3 cup sugar 1/2 cup mayonnaise 1/4 cup buttermilk 1/4 cup milk 2 1/2 Tbsp. lemon juice 1 1/2 Tbsp white vinegar 1/2 tsp. salt 1/2 tsp. pepper Directions: In a large
Green Goddess
Green Goddess Ingredients: 4 oz. goat cheese ⅓ cup extra-virgin olive oil 4 green onions, ends trimmed 10 fresh basil leaves ¼ cup fresh flat leaf parsley leaves 1 garlic clove 1 Tbsp. fish sauce ¼ cup freshly squeezed lemon juice ¼ tsp. freshly cracked black pepper ¼ tsp. sea salt Directions: In the base
Carrot Ginger Soup
Carrot Ginger Soup Ingredients: 1 tsp. fresh ginger peeled and grated ½ cup leeks, ¼-inch slice 1 tbsp. canola oil 1 quart vegetable stock 1 tbsp. plus 1 tsp. soy sauce 1 tsp. salt ¼ tsp. ground black pepper 2 ½ cups carrots, large dice 1 cup celery, large dice 1 tbsp. orange juice Directions:
Beef and Broccoli
Beef and Broccoli Ingredients: ¾ pound lean ground beef ¼ tsp. ground ginger ¾ tsp. garlic powder 2 Tbsp. packed brown sugar ¼ cup low-sodium soy sauce 2 tsp. cornstarch 1 Tbsp. sesame oil ¼ tsp. red pepper flakes ½ cup water 4 cups chopped broccoli (fresh or frozen) 3 cups white rice Directions: Sauté beef,
Roasted Honey Mustard Brussels Sprouts
Roasted Honey Mustard Brussels Sprouts Ingredients: 2 lbs. brussels sprouts (bottoms trimmed) 2 Tbsp. olive oil salt and pepper to taste 2 Tbsp. coarse Dijon mustard 1 Tbsp. honey Directions: Preheat the oven to 425°F. Line a flat baking sheet with parchment paper. Toss the trimmed sprouts with the olive oil, salt, and pepper in
