Search Results for "Peppers"
Recipe Results 133 of 322 pages
Beans & Mushroom Amandine
Beans & Mushroom Amandine Submitted by: Mary Joyce, Kari, and Anita Petersheie of Fredericktown, OH Yield: 12 servings Ingredients: 1 Tbsp. finely chopped chives or green onions 2 Tbsp. butter 4 tsp. flour 1/4 tsp. salt 1/8 tsp. pepper 1/4 cup light cream, half-and-half, or evaporated milk 2-16 oz. cans green beans 1- 3 or
Enchilada Dip with Ground Beef
Enchilada Dip with Ground Beef Yield: 6 servings Prep time: 5 minutes Cooking time: 25 minutes Total Time: 30 minutes Ingredients: 1/2 lb. ground beef 1 10oz. can red enchilada sauce 2 cups shredded cheese 1/3 cup sour cream 1/2 tsp. cumin 1/2 tsp. garlic salt salt and pepper 1/4 cup diced onions Directions: Brown
Beef and Cheese Pinwheels
Ingredients: 12 ounces thinly sliced, lower sodium, deli roast beef 3 ounces light or reduced-fat, herb-flavored cream cheese 4 (7 or 8-inch) corn tortillas 2 cups spinach leaves (about 20 leaves) 1 (7 ounce) jar roasted red peppers, rinsed and drained Directions: Spread cheese evenly over one side of each tortilla. Place deli roast beef
Asian Cole Slaw
Ingredients: 1 12-ounce bag shredded cabbage (green or purple, or blended) 1 medium cucumber, peeled and seeded, sliced in to thin sticks 1 medium red or green bell pepper, thinly sliced 5 medium green onions, sliced 12 leaves washed fresh basil or 1 teaspoon dried basil Directions for the Cole Slaw: Combine all vegetables in a bowl, toss
Egg Foo Young
Submitted by: Rick Tytko of Brecksville, Ohio Ingredients: 1-6.2oz. Package Fried Rice flavor Rice a Roni mix 6 eggs beaten 1/4 cup chopped green onion 1 Tbsp. Soy sauce Salt and pepper to taste 1 can bean sprouts, drained 1 can golden mushroom soup Directions: Prepare Rice a Roni according to package directions. Allow to cool. In
Mexican Pozole Soup
Ingredients: 2 pounds lean beef (cubed) 1 tablespoon olive oil 1 onion (large) 1 garlic clove (finely chopped) 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup cilantro 1 can stewed tomatoes (15 ounces) 1/4 cup tomato paste 5 cups hominy (1 lb. 13 ounce can) Directions: In a large pot, heat oil. Saute beef. Add
BLT Bruschetta
Ingredients: 5 maple-flavored bacon strips, cooked and crumbled 1/2 cup finely chopped seeded tomato 1/2 cup finely chopped leaf lettuce 1/2 cup prepared pesto, divided 2 tablespoons minced fresh basil 1/4 teaspoon salt 1/4 teaspoon pepper 1 loaf (10-1/2 ounces) French bread baguette 3 tablespoons olive oil Directions: In a large bowl, combine the bacon,
Veggie Pita Melt
Ingredients 3 (6 inch) whole wheat pita pockets 1 cup sliced, fresh mushrooms 1 medium zucchini, shredded (about 1 1/2 cups) 2 green onions, sliced 1/2 cup sweet red pepper strips 3/4 cup shredded Mozzarella or Monterey Jack cheese Directions Cut each pita in half; open each to form a pocket. Combine mushrooms, zucchini, onions
*Freezer Coleslaw
Ingredients 1 head cabbage, shredded 1 green bell pepper, finely chopped 1 onion, finely chopped 1 red bell pepper, finely chopped 2 cups sugar 2 teaspoons salt 1 teaspoon celery seed 1/2 cup apple cider vinegar 1 cup water Directions Toss vegetables in large bowl. Mix remaining ingredients in saucepan and bring to a boil.
Chamomile Cauliflower Soup
Ingredients 3 cups water 6 chamomile tea bags 1 large head cauliflower, cut into 3-inch pieces 1/4 onion, chopped 2 celery stalks, chopped 1 tablespoon butter salt and pepper to taste Directions Boil water with tea bags in saucepan 5 minutes. Remove tea bags, squeezing excess liquid into pan. Add cauliflower to saucepan. Cover and
