Search Results for "Peppers"
Recipe Results 129 of 322 pages
Green Beans with Cherry Tomatoes and Basil
Ingredients: 1 1/2 pounds green beans 1 1/2 cups water 1/4 cup butter 1 tablespoon sugar 3/4 teaspoon garlic powder 1/8 teaspoon sea salt 1/4 teaspoon pepper 5-6 leaves of sweet basil, torn 2 cups halved red and yellow cherry tomatoes Directions: Wash beans, trim ends and cut in half if large. In a large
Squash and Potatoes
Ingredients: 6 bacon strips, diced 1 large potato, peeled and diced 1 small onion, diced 1 medium zucchini, diced 1 medium yellow summer squash, diced 1 tablespoon fresh minced dill or 1 teaspoon dill weed 1/2 teaspoon salt 1/8 teaspoon pepper Directions: In a large skillet, cook bacon over medium heat until crisp. Using a
Loaded Mashed Potatoes
Ingredients 5 pounds potatoes, peeled and cubed 3/4 cup sour cream 1/2 cup milk 3 tablespoons butter Salt and pepper to taste 3 cups (12 oz) shredded Cheddar cheese blend, divided 1/2 pound sliced bacon, cooked and crumbled 3 green onions, sliced Directions Place potatoes in a Dutch oven and cover with water; bring to
White Chicken Chili
Ingredients 3-4 chicken breasts (cut into bite size pieces) 1 onion (diced) 1 (14 oz) can of chicken broth 1 (14 oz) can of stewed tomatoes (don?t drain) 1 (14 oz) can diced tomatoes with green chilies (don?t drain) 1 teaspoon dried oregano 1/2 teaspoon ground coriander seed 1/2 teaspoon of red pepper flakes 1/4
Adreena’s Mac N’ Cheese
Ingredients 3 s elbow noodles 6 s sharp and jack cheese 2 s milk 2 s evaporated milk 5 eggs black pepper seasoning salt garlic powder to taste Directions Boil noodles in salted water. Grate cheeses. In separate mixing boil, mix eggs with milks, black pepper, salt and garlic powder. Combine well. Drain noodles. Place
Carrot And Potato Stir-Fry
Ingredients 1 tablespoon olive oil 4 medium carrots (about 1/2 lb.), peeled and cut into matchstick strips 1 large Russet potato, peeled and cut into matchstick strips 1/8 teaspoon black pepper 1 tablespoon snipped fresh chives or minced parsley Directions In 10-inch nonstick skillet, heat oil over moderately high heat 1 minute. Add carrots and
Roasted Heirloom Potato Salad
Roasted Heirloom Potato Salad For Honey Mustard Vinaigrette: 2/3 cup olive oil 1/3 cup white balsamic vinegar 3 Tbsp. honey 3 Tbsp. dijon mustard 1 Tbsp. fresh rosemary, minced 3 cloves garlic, minced 1/2 tsp. each kosher salt and freshly ground pepper For Salad: For Salad: 1 1/2 lbs. small heirloom potatoes, washed and cut
Ohio’s Best Potato Salad
Ingredients 1-1/4 pound Yukon Gold potatoes 5 pieces (6 ounces) thick sliced bacon 10 (each 2-1/4 ounce) ramps (wild leeks), substitute any leeks, scallions or onions 4 ounces baby cucumbers 1/4 cup cider vinegar 1/4 cup maple syrup 1/4 cup canola oil Salt and pepper to taste Directions Wash potatoes, then boil in water until
Homemade Potato Chips
Homemade Potato Chips Ingredients: 6 unpeeled medium potatoes 2 quarts ice water 5 tsp. salt 2 tsp. garlic powder 1 1/2 tsp. celery salt 1 1/2 tsp. pepper Canola oil for deep-fat frying Directions: Using a food processor or mandoline slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water
Chicken Parmesan with Spaghetti
Chicken Parmesan with Spaghetti Ingredients: 4 boneless skinless chicken breast halves To taste salt and pepper 1⁄2 cup Italian breadcrumbs 1 egg, beaten 4 Tbsp. butter 2 cups spaghetti sauce 4 slices mozzarella cheese As needed parmesan cheese, grated 1/4 lb. spaghetti, cooked al dente For garnish 2 Tbsp. chopped parsley Directions: Pound chicken to
