Search Results for "Peppers"
Recipe Results 132 of 322 pages
Ham and Spinach Casserole
Ingredients: 3 cups cubed fully cooked ham 1 package (16 ounces) frozen sliced carrots, thawed 1 can (10 3/4 ounces) condensed cream of potato soup, undiluted 1 package (10 ounces) frozen creamed spinach, thawed 1/4 cup water 1/4 teaspoon pepper 1/8 teaspoon salt 1 tube (4 ounces) refrigerated crescent rolls Directions: In a large nonstick
Teriyaki Chicken Wings
Ingredients: 3 pound whole chicken wings 1 cup all-purpose flour 1 1/2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon pepper Oil for deep-fat frying 3/4 cup soy sauce 3/4 cup sugar Directions: Cut chicken wings into three sections; discard wing tip section. In a large bowl or plastic bag, combine flour, garlic powder, salt
Dried Plum Pilaf
Ingredients 1 tablespoon vegetable oil 1 cup diced onion 1 cup diced red bell peppers 1 cup medium or long-grain rice 1/2 cup wild rice 3 1/2 cups low-sodium chicken broth, vegetable broth, or water 1 teaspoon salt 1 cup chopped, dried plums 1/2 cup chopped, toasted, unblanched almonds Directions In large saucepan, heat oil
Chili Stew
Ingredients 1 lb. ground beef 1 medium onion, chopped 1 small green pepper, chopped 2 (15 1/2 oz.) cans hot chili beans 1 (16 oz.) can kidney beans, rinsed and drained 1 (15 1/4 oz.) can whole kernel corn, drained 1 (14 1/2 oz.) can diced tomatoes with garlic and onion 1 (8 oz.) can
Italian Pork Chops With Cannellini Salad
Ingredients 4 boneless pork chops, 1/2-inch thick 3/4 zesty Italian salad dressing, divided 1 (15 oz.) can cannellini beans, rinsed and drained 1 small red bell pepper, seeded and chopped 1/4 fresh basil leaves, thinly sliced 2 tablespoons pitted kalamata olives, chopped 1/4 grated Parmesan cheese whole basil leaves, garnish Directions Season pork chops with
Asparagus Egg Salad Brunch
Ingredients 1 lb. medium-sized asparagus 6 hard-cooked eggs, coarsely chopped 2 tablespoons fresh dill, coarsely chopped salt and freshly ground black pepper to taste 1/3 prepared mayonnaise 1 teaspoon Dijon mustard toasted slices of bread (optional) Directions Cut tips off asparagus, about 1-inch long (you should have 1/2 cup). Save remaining stalks for another recipe.
Holiday Egg Casserole
Holiday Egg Casserole Submitted by: Sharon Schneider of Salem, OH Ingredients: 8 count can jumbo biscuits 1 cup bulk sausage, cooked and crumbled 1 cup shredded mozzarella cheese 1 cup shredded cheddar cheese 8 large eggs, beaten 1 cup milk, room temperature To taste salt and pepper Directions: Preheat oven to 425 F. Line the
Ham and Pea Soup
Ham and Pea Soup Ingredients: 3 Tbsp. butter 2 ribs celery, diced ½ onion, diced 3 cloves garlic, sliced 1 lb. dried split peas, rinsed 1 lb. ham, diced 1 bay leaf 1 qt. chicken stock 2½ cups water To taste salt and ground black pepper Directions: Melt butter in a large soup pot over
Irish Potato Soup
Irish Potato Soup Ingredients: 1 large onion 3 medium potatoes 2 ounces butter 4 cups chicken stock ½ cup cream salt and pepper to taste parsley to garnish Directions: Peel and dice the onion and potatoes. Melt the butter in a large saucepan. Add the onion and cook for one minute coating completely in butter.
Summer Corn Chowder
Summer Corn Chowder Ingredients: 4 cups chicken stock 4 cups water 4 potatoes, peeled and cubed 1 sprig thyme 1 teaspoon celery seed 2 tablespoons butter 1 onion, peeled and chopped 2 cups cream 3 cups cooked corn, canned or fresh Salt and pepper to taste Cooked, crumbled bacon for garnish Directions: Combine chicken stock
