Search Results for "Peppers"
Recipe Results 220 of 322 pages
Cheddar Corn Pudding
Ingredients: 1/2 cup unsalted butter 5 cups fresh yellow corn kernels, cut from cob (6 to 8 ears) 1 onion, chopped 4 extra large eggs 1 cup buttermilk 1 cup half and half 1/2 cup sour cream 1/2 cup yellow cornmeal 1 tablespoon sugar 1 tablespoon kosher salt 3/4 teaspoon freshly ground black pepper 1
Chicken and Dumpling Casserole
Ingredients: 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup butter, cubed 2 garlic cloves, minced 1/2 cup all-purpose flour 2 teaspoons sugar 1 teaspoon salt 1 teaspoon dried basil 1/2 teaspoon pepper 4 cups chicken broth 1 package (10 ounces) frozen green peas 4 cups cubed cooked chicken Dumplings: 2 cups biscuit/baking mix
Raspberry Barbecue Wings
Ingredients: 2/3 cup barbecue sauce 2/3 cup seedless raspberry jam 3 tablespoons finely chopped onion 1 to 2 jalapeno peppers, seeded and finely chopped 2 teaspoons minced garlic, divided 2 teaspoons liquid smoke, optional, divided 1/4 teaspoon salt 15 chicken wings (about 3 pounds) 1 small onion, sliced 1 cup water Directions: In a small
Buffalo Chicken Pizza
Ingredients: 1 tube (13.8 ounces) refrigerated pizza crust 1 cup buffalo wing sauce, divided 1 1/2 cups (6 ounces) shredded cheddar cheese 1 1/2 cups (6 ounces) part-skim shredded mozzarella cheese 2 pounds boneless skinless chicken breasts, cubed 1/2 teaspoon each garlic salt, pepper and chili powder 2 tablespoons butter 1/2 teaspoon dried oregano Celery
Pizza on the Grill
Ingredients: 1 package (1/4 ounce) active dry yeast 1 cup warm water (110° to 115°) 2 tablespoons canola oil 2 teaspoons sugar 1 teaspoon baking soda 1 teaspoon salt 2 3/4 to 3 cups all-purpose flour Toppings: 2 cups cubed cooked chicken 1/2 to 3/4 cup barbecue sauce 1/2 cup julienned green pepper 2 cups
Turkey Tetrazzini with Cheddar and Parmesan
(Recipe from Midwest Dairy Association) Nonstick cooking spray 1 package (12 ounces) whole wheat penne pasta 2 tablespoons butter 1/4 cup flour 3 cups low-fat milk 1 cup fat-free low-sodium chicken broth 1/2 cup dry white wine (or additional chicken broth) 1/2 teaspoon pepper 2 cups sliced white button mushrooms 1/3 cup grated Parmesan cheese
Green Beans with Glazed Onions
Ingredients 3 pounds fresh green beans, cleaned and trimmed 2 (16 oz) bags frozen pearl onions, thawed 1/2 cup balsamic vinegar, divided 2 tablespoons butter 2 tablespoons vegetable oil 1 teaspoon dried thyme 1 teaspoon ground black pepper 1 teaspoon salt, divided 3 tablespoons olive oil 1 tablespoon stone-ground mustard 1 1/2 teaspoons sugar Directions
Tangy Tomato Aspic
Ingredients 1 1/4 cups boiling water 1 (3-oz.) package regular lemon-flavored gelatin* 1 (8-oz.) can tomato sauce 1 1/2 tablespoons wine vinegar 1/2 teaspoon salt 1 teaspoon finely minced onion 1/8 teaspoon hot pepper sauce Ground cloves to taste 2 cups diced celery Lettuce Directions *If you are cutting calories, use sugar-free lemon-flavored gelatin In
PORK CHOPS AND CREAMY POTATOES
Ingredients 1 tablespoon oil 4-6 boneless pork chops 1 (10.75 oz.) can condensed cream of celery soup 1/2 cup milk 1/2 cup sour cream Salt and pepper to taste 1 (20 oz.) pkg. frozen hash brown potatoes*, thawed 1 1/2 cup sharp cheddar cheese, grated and divided 1 (2.8 oz.) can French-fried onions, divided Directions
Almond Chicken with Honey Lime Sauce
Ingredients 2 whole, boneless, skinless chicken breasts, halved 2 tablespoons flour 1 egg 2 teaspoons soy sauce 1/2 teaspoon black pepper 3/4 cup finely ground almonds 3/4 cup corn flake crumbs, crushed 1 tablespoon vegetable oil 1/2 cup apple juice Juice of 1 lime 2 teaspoons cornstarch 1/4 cup honey Directions Place chicken breasts between
