Search Results for "Peppers"
Recipe Results 153 of 322 pages
Egg And Onion Pie
Ingredients 6 hard-cooked eggs, peeled and sliced 3 onions, 3 inches in diameter, peeled and sliced 1/4 inch thick 1/3 butter 1/4 all-purpose flour 1 1/4 s milk 1/4 grated mild American cheese 1/2 teaspoon salt 1/8 teaspoon pepper Directions Using 1 tablespoon of the butter, saute onion slices until limp and transparent. Spread onion
Southwestern Egg Bake
Ingredients 1 (8 oz.) can mild green chilies, drained and stemmed 1 lb. Monterey jack cheese, coarsely grated 12 large eggs, lightly beaten 2 s sour cream Kosher salt and freshly ground black pepper Salsa, additional sour cream, and guacamole for serving, optional Directions Preheat oven to 350°. Cut chilies in half lengthwise and remove
Slow Cooker Cranberry Pork
Ingredients 1 boneless rolled pork loin roast (3 to 4 lbs.), halved 2 tablespoons vegetable oil 1 (16 oz.) can whole-berry cranberry sauce 3/4 sugar 3/4 cranberry juice 1 teaspoon ground mustard 1 teaspoon pepper 1/4 teaspoon ground cloves 1/4 cornstarch 1/4 cold water salt to taste Directions In Dutch oven, brown roast in oil
Impossible Chicken And Broccoli Pie
Ingredients 1 pkg. frozen chopped broccoli 3 cups shredded Cheddar cheese 1 1/2 cups chicken, cooked and cut up or shredded 3/4 baking mix 1/4 teaspoon pepper 2/3 onion, chopped 1 1/3 s milk 3 eggs 3/4 teaspoon salt Directions Heat oven to 400°. Grease 10×1 1/2-inch pie plate. Rinse broccoli under running cold water
Haggis Bon Bons
Ingredients: 5 Tbsp mayonnaise 2 tsp mustard 2 Tbsp single-malt whisky 1 1/2 cups finest quality haggis (or vegetarian haggis) 3/4 cup seasoned flour 3 eggs, beaten 2 cups pinhead oatmeal vegetable oil salt and pepper Directions: Make the dipping sauce by mixing mayonnaise, mustard and whisky in a bowl. Once mixed cover and place
Artichoke and Parmesan Dip
Artichoke and Parmesan Dip Ingredients: 8 oz. package cream cheese, room temperature 1/3 cup sour cream 1/4 cup mayonnaise 14 oz. can artichoke hearts in water, drained and chopped 3/4 cup grated parmesan cheese 1/4 cup chopped fresh parsley 1/2 tsp. salt 2 Tbsp. chopped jarred pickled cherry peppers For serving crackers and/or sliced vegetables
Broccoli, Egg and Cheese Casserole
Broccoli, Egg and Cheese Casserole Ingredients: 1 head broccoli, chopped 2 tsp. vegetable oil 16 oz. cottage cheese 3 eggs 4 oz. shredded sharp Cheddar cheese ¼ cup butter, melted 3 Tbsp. flour To taste salt and ground black pepper Directions: Fill a large bowl with ice water to create an ice bath. Bring a
Venison Stew
Venison Stew Ingredients: ½ teaspoon black pepper 1 teaspoon salt ½ teaspoon garlic powder 2 tablespoons flour 1 pound venison, cubed 1 tablespoon oil 3 cups water 1 onion, chopped 4 potatoes, cubed 3 carrots, sliced 3 stalks celery, chopped 2 bay leaves 1 tablespoon dried parsley Directions: Combine pepper, salt, garlic powder, and flour
Green Bean Salad
Green Bean Salad Ingredients: 1 pound green beans 1/4 pound bacon 1 shallot, minced 2 tablespoons white-wine vinegar 1 tablespoon chopped fresh tarragon 1 teaspoon sugar Salt and freshly ground black pepper, to taste 1 tablespoon chopped fresh chives Directions: In a pot of boiling, salted water, cook beans for 6 to 8 minutes or
Raisin Buttercups
Originally appeared September 14, 1963 Ingredients: 1/3 cup butter, melted 1 1/2 Tbsp. prepared mustard 6 slices raisin bread 3 strips bacon 6 eggs 1/2 cup milk 1/2 tsp. seasoned salt dash pepper Directions: Blend butter and mustard together; brush over inside of 6 large muffin cups. Fit raisin bread slices gently into muffin cups;
