Search Results for "Potato"
Recipe Results 123 of 184 pages
Bean Nacho Dip
Ingredients: 1/2 package low-fat cream cheese (about 8 ounces) 1/2 can low-sodium vegetarian beans (undrained, about 8 ounces) 1/2 can tomatoes (chopped, about 8 ounces) 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 pound shredded reduced-fat cheddar cheese (about 2 cups) Directions: Preheat oven to 350 degrees F. Spread cream cheese on the bottom
Pumpkin Black Bean Chili
— Gwen Wolford of Circleville, Ohio (I asked my friend Gwen for her recipe… she’s from Circleville, home of the Pumpkin Festival, so naturally her chili has pumpkin in it! – Susan Crowell) Ingredients: 1 lb ground beef, browned and drained 1 qt tomato juice 1 – 12 oz can tomato sauce or puree 1
Country Corn
Ingredients: 6 green onions, chopped 3 tablespoons butter 1 package (16 ounces) frozen corn, thawed 2 teaspoons cornstarch 1/2 cup half-and-half cream 1/4 cup water 1/2 teaspoon salt 1/4 to 1/2 teaspoon pepper 1 cup grape tomatoes, halved Directions: In a large skillet, sauté onions in butter for 2-3 minutes or until tender. Stir in
Bow Tie Sausage Soup
Ingredients 1 pound Italian pork sausage 1 medium onion, chopped 1 clove garlic, minced 6 cups chicken broth 2 1/2 to 3 cups bow tie pasta 1 15-oz can tomato sauce 1 tablespoon Worcestershire sauce 1 teaspoon dried basil, crushed 1 teaspoon dried thyme, crushed Directions Combine sausage, onion and garlic in a heavy, large
Bruschetta Chicken Bake
Ingredients 1 (14 1/2 oz.) can diced tomatoes, undrained 1 (6 oz.) pkg. stuffing mix for chicken 1/2 water 2 cloves garlic, minced 1 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces 1 teaspoon dried basil leaves 1 shredded low-moisture, part-skim Mozzarella cheese Directions Preheat oven to 400°. Place tomatoes in medium bowl.
Taco Pizza
Taco Pizza Originally Published on: February 14, 2013 Ingredients: 2 tubes (13.8 ounces each) refrigerated pizza crust 1 can (8 ounces) pizza sauce 2 cups seasoned taco meat 2 medium tomatoes, seeded and chopped 2 cups (8 ounces) shredded mozzarella cheese Shredded lettuce or sour cream, optional Directions: Unroll pizza dough and place in a
Swiss Steak
Originally published December 5, 1919 Ingredients: 2 lbs. round steak, cut 2” thick 1/2 cup flour, to which is added salt and pepper 1/4 cup ham or bacon drippings a few slices onion 1/2 green pepper, chopped fine 1 cup boiling water 1 cup strained tomatoes Directions: Pound the seasoned flour into the meat with
Hearty Veggie Sandwich
Hearty Veggie Sandwich Yield: 6 Servings Ingredients: 2 packages (3 ounces each) fat-free cream cheese 18 slices multi-grain bread 1 large red onion (about 12 ounces), thinly sliced 1 cup sliced cucumbers, marinated in French dressing 12 crisp lettuce leaves 12 tomato slices 6 ounces thinly sliced cheddar cheese 1-1/2 cups alfalfa sprouts (optional) Directions:
Taco Casserole
Ingredients: 3 cups uncooked bow tie pasta 1 pound ground beef 1/4 cup chopped onion 2 cups (8 ounces) shredded cheddar cheese 1 jar (16 ounces) salsa 1 can (14 1/2 ounces) diced tomatoes, undrained 1 envelope taco seasoning 2 cups nacho tortilla chips, crushed Directions: Cook pasta according to package directions. Meanwhile, in a
Spanish Rice
Ingredients: 2 tablespoons vegetable oil 1/2 cup green pepper (chopped) 1/2 cup onion (chopped) 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon ground red pepper 1/2 teaspoon salt 1/8 teaspoon black pepper 1 cup rice (uncooked) 1 can canned chopped tomatoes (15.5 ounces, undrained) 2 cups water Directions: Brown green pepper and onion
