Search Results for "Peppers"
Recipe Results 264 of 322 pages
Baked Potato Soup With Cheddar & Bacon
Ingredients 2 medium russet potatoes (about 1/2 lb. each) 4 tablespoons unsalted butter 2 medium leeks (white and light green parts), sliced and rinsed well 2 medium cloves garlic, minced Kosher salt and freshly ground black pepper 2 s homemade or low-salt canned chicken broth 4 thick slices bacon, cut into 1/2-inch dice 1/2 milk
Deep-Fried Corn Fritters
Ingredients 2 Cups Flour ¼ Cups Corn Meal 3 Teaspoons Baking Powder 1 Teaspoon Salt ½ Teaspoons Pepper 2 Eggs (lightly beaten) ¾ Cups Milk 12 Ounces drained Whole Kernel Corn 8 Ounces Cream Corn Honey (optional) 3-4 cups oil (or 2 inches deep in the pan) Directions: In two separate bowls, combine dry ingredients
Mushroom Spinach Strata
Mushroom Spinach Strata Ingredients: 1 loaf day-old baguette or crusty bread, crust removed, cut into 1-inch cubes 2 Tbsp. butter 1 sm. onion 2 Tbsp. fresh thyme or rosemary (about 1 Tbsp.) 8 oz. mushrooms, sliced 3 cups fresh spinach, packed 2 cups Swiss cheese, grated 8 eggs 2 cups whole milk 1 cup heavy
Easter Bunny Pot Pies
Ingredients PIECRUST 2 1/2 cups all -purpose flour 1/2 teaspoon salt 1/2 cup frozen sweet butter, cut in small chunks 1/4 cup vegetable shortening 7 to 8 tablespoon ice water FILLING 2 medium onions, diced 4 celery stalks, diced 2 tablespoons olive oil 1 1/2 cups frozen corn 2 cups frozen baby peas 2 1/2
Basic Pot Roast *
Ingredients 1 (2 lb.) boneless beef chuck roast, or similar cut 1 tablespoon canola oil 1 medium onion 2 garlic cloves, minced 4 1/2 s water, divided 2 bay leaves 1 teaspoon ground pepper 6 medium potatoes, skins on, quartered 1 lb. carrots sliced 1/4 inch thick 5 celery stalks, cut into 1 inch pieces
Sauerkraut Salad
Sauerkraut Salad Originally published on: October 19, 2000 Submitted by: Erma Miller of Millersburg, OH This came to us as a response to a reader who wanted to know how to make the Sauerkraut Salad served at the Amana Colony Inn. Erma was kind enough to share the recipe with them and us. Ingredients: 1
Raspberry Sauce/Glaze
Ingredients: 1 (12-ounce) bag frozen red raspberries 1/2 cup raspberry or other vinegar 1/2 cup finely chopped shallot or onion 1/4 cup water 2 to 3 tablespoons brown sugar 1/2 to 1 teaspoon dry mustard 1/2 teaspoon salt Few grinds black pepper Directions: In medium saucepan over medium-high heat, combine all ingredients. Heat to boiling
Autumn Apple Chops
Ingredients: 4 boneless ribeye (rib) pork chops, 3/4-inch thick 1 tablespoon flour 2 teaspoons butter 1/2 onion, sliced 1 cup apple juice Directions: Season flour with a little salt and pepper; lightly flour pork chops and brown on one side in butter in non-stick skillet over medium heat. Turn chops; stir in onion and apple
Balsamic Peach Salad
Ingredients: 1/4 cup aged balsamic vinegar 1/3 cup olive oil 1/2 tsp. freshly ground black pepper salt to taste pinch of cayenne 2 large ripe peaches, cut into 1-inch chucks 6 cups greens (baby arugula, field greens) Directions: Combine the dressing ingredients in a mixing bowl, and whisk to combine. Add the peach chunks and
Creamed Potato Soup
Ingredients 4 medium potatoes, cut up 1 medium onion, cut up 1 large bunch celery, cut up Cover with water and cook until done. Then, take a potato masher and mash (do not drain). To this, add: 2 to 2 1/2 cups milk 1/4 pound butter Salt and pepper Then, take 3 tablespoons flour and
