Search Results for "Peppers"
Recipe Results 261 of 322 pages
Sweet Corn with BBQ Butter
Sweet Corn with BBQ Butter Ingredients: 4 ears sweet corn, shucked 1/4 cup Barbecue Sauc 1/4 stick Butte Kosher Salt and Ground pepper, to taste Directions: Preheat oven broiler on high. In small saucepan over low heat, combine barbecue sauce and butter until melted and smooth. Place sweet corn in a medium-sized baking dish and
Snappy Asparagus with Bacon
Ingredients: 6 slices bacon, cut into 1/2-inch pieces 1 lb. fresh asparagus spears, trimmed, cut into 1/2-inch lengths 2 cups sugar snap peas Dash crushed red pepper Dash soy sauce Directions: Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper
Hot Dried Beef Dip
Hot Dried Beef Dip Ingredients: 2 8 oz. pkg. cream cheese, softened 2 cups sour cream 1 jar thinly sliced dried beef, finely chopped 1/4 cup chopped green pepper 1/2 small onion, finely chopped 1 tsp. garlic powder Assorted fresh vegetables and crackers Directions: In a small bowl, combine the first six ingredients until blended;
Green Beans and Red Potatoes
Green Beans and Red Potatoes Ingredients: 8 oz. green beans (trimmed, cut into 2-inch pieces) 8 oz. red potatoes (cut into 1/2-inch cubes) 2 Tbsp. chopped fresh parsley 1 1/2 Tbsp. butter or margarine 1/4 tsp. salt 1/8 tsp. pepper (to taste) 1/8 tsp. paprika Directions: In a large saucepan, steam the green beans and
Roasted Asparagus
Roasted Asparagus Ingredients: 1 lb. asparagus 3-4 cloves garlic (minced) 2 Tbsp. Olive oil Directions: Heat oven to 400˚F. Break off woody ends. Lay spears in single layer on baking sheet. Sprinkle w/garlic, and then drizzle w/olive oil. Bake for about 5-7 minutes or until spears look wrinkled and brown in some spots, shaking pan
Cream Cheese Whipped Potatoes
Cream Cheese Whipped Potatoes Ingredients: 2 lbs. potatoes 3/4 cup nonfat milk 4 tablespoons cream cheese 4 tablespoons sour cream 1 teaspoon salt Black pepper to taste Directions: Peel potatoes; cut into small chunks. Cover with water; bring to a boil and simmer until fork tender; about 20 to 30 minutes. Drain and return to pot,
Mini Kabobs
Ingredients 10 1/2 inch cheese cubes (whatever variety your child favors) 2 dill pickles, cut in chunks 10 1/2 inch meat cubes (ham, kielbasa, sausage etc.) 10 olives 10 toothpicks Directions Thread one cheese cube, a chunk of pickle, a piece of meat, and an olive onto each toothpick. Continue using up remaining ingredients. Try
Tomato Rarebit
Tomato Rarebit Originally published on: July 9, 1920 Ingredients: 2 Tbsp. butter 2 Tbsp. flour 1/2 cup milk 1 cup stewed and strained tomatoes 1/2 tsp. soda 1 lb. cheddar or special Rarebit cheese run through chopper 2 eggs, slightly beaten salt, mustard, paprika and a dash of cayenne pepper Directions: Cook the butter and
Old-Fashioned Bean Soup
Ingredients 1 lb. dry navy beans, or dry green split peas 1 lb. meaty ham bone, or 1 lb. ham pieces 1 to 2 teaspoons salt 1/4 teaspoon ground pepper 1/2 celery leaves, chopped 2 quarts water 1 medium onion, chopped 1 bay leaf, optional Directions Soak beans or peas overnight. Drain, discarding soaking water.
Pork Tenderloin wrapped in Prosciutto
Pork Tenderloin wrapped in Prosciutto Ingredients: 1 2 lb. pork tenderloin 2 oz. of thinly slice prosciutto 1/4 cup honey 1/4 cup dijon mustard Directions: Preheat the oven to 400 F. In a small bowl, combine honey and dijon. Lay out Prosciutto on parchment, slightly overlapping. Place pork on prosciutto slices. Brush with honey dijon
