Search Results for "Peppers"
Recipe Results 15 of 322 pages
Coffee Infused Salad Dressing
Coffee Infused Salad Dressing Ingredients: ½ onion, chopped 1/2 c. canola oil 1 Tbsp. instant coffee 3 Tbsp. cider vinegar 3 Tbsp. maple syrup Salt and pepper to taste Directions: In a small saucepan, cook the onion in the oil with the coffee over medium heat until the onion is clear, about five minutes. Let
Jalapeno Popper Cups
Jalapeno Popper Cups Ingredients: 15 mini phyllo tart cup shells 4 oz. cream cheese, softened 1/2 cup shredded cheddar cheese 2 cans chopped jalapeño peppers, drained 1 Tbsp. hot pepper sauce 3 Tbsp. cooked bacon, chopped Fresh cilantro Directions: Preheat oven to 350 F. Arrange shells on a baking sheet. Stir together cream cheese and
Chile Rellenos
Chile Rellenos Ingredients: 6 fresh Anaheim chile peppers 8 oz. pkg. queso asadero (white Mexican cheese), cut into 3/4-inch thick strips 2 large eggs, separated 1 tsp. baking powder ¾ cup all-purpose flour 1 cup vegetable shortening for frying Directions: Preheat oven broiler; set the oven rack about 6 inches below the heat source. Line a
Tomato Paste Salsa
Ingredients 3 quarts tomatoes, peeled and chopped 4 cups green peppers, chopped (about 2 large bell peppers) 1 (12-oz) jar jalapeno peppers (in vinegar, drained) 1 cup long green chilies, seeded and chopped (about 3 chilies) 3 cups onions, chopped (about 3 medium) 3 cups celery, chopped 4 cloves garlic, minced 2 (12-oz.) cans tomato
Rasta Pasta
Ingredients 1 lb. penne pasta 2 tablespoons butter, divided 4 boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices 2 tablespoons Cajun-style blackened seasoning 4 cloves garlic, chopped 1 large red onion, cut into wedges 1 green bell pepper, seeded and sliced into strips 1 red bell pepper, seeded and sliced
Tomato/Tomato Paste Salsa
Yield: About 7 to 9 pints 3 quarts peeled, cored, chopped slicing tomatoes 3 cups chopped onions 6 jalapeno peppers, seeded, finely chopped 4 long green chiles, seeded, chopped 4 cloves garlic, finely chopped 2 (12 ounce) cans tomato paste 2 cups bottled lemon or lime juice 1 tablespoon salt 1 tablespoon sugar 1 tablespoon
Garden Fresh Salsa
1 pint cherry or roma tomatoes 3 to 4 peaches 1/2 white/yellow onion 1/2 small red onion 2 banana peppers 1 yellow bell pepper 1 green bell pepper 1 clove garlic 1/4 bunch cilantro (fresh) 1 tablespoon red wine vinegar Lime juice (fresh), to taste Salt and pepper, to taste Wash all vegetables, let dry.
Pickled Deviled Eggs
Ingredients: 12 HARD-BOILED EGGS 1/4 cup mayonnaise 1/4 cup sour cream 1 tbsp. Dijon mustard 1 tbsp. fresh lemon juice 1/4 tsp. salt 1/4 tsp. pepper 2 tbsp. finely chopped fresh dill OR chives Ingredients for Marinade: 1 jar (16 oz.) beets 1 cup water 1 cup white vinegar TOPPERS: Crabmeat & fresh dill, small
Country Scramble Skillet
Ingredients 8 eggs 1/4 cup milk 1/4 cup finely chopped onion 1/4 cup finely diced green pepper 1 cup frozen shredded hash browns, thawed and patted dry 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter Salt and pepper to taste 3/4 cup shredded Cheddar cheese 1 tablespoon butter 1 tablespoon flour 1 cup milk
Grilled Chicken and Avocado Quinoa Pilaf
Ingredients: 2 tablespoons fresh or bottled lemon juice 1/4 cup fresh basil 3/4 teaspoon ground black pepper (divided) 1 avocado (cut into chunks) 1 tablespoon olive oil (divided) 1/4 teaspoon salt 2 small boneless, skinless chicken breasts (about 1 lb) 1 large red bell pepper 1/2 medium onion (chopped) 1 clove garlic (minced) 3 cups
