Search Results for "Peppers"
Recipe Results 276 of 322 pages
Pumpkin Hummus
Pumpkin Hummus Ingredients: 8 cloves garlic 1/4 cup fresh cilantro 1/4 cup lime juice 1/4 cup tahini 2 tablespoons pumpkin oil (can use olive oil) 1 can (15-ounces) pumpkin 3 teaspoons cumin 1 teaspoon salt 1/2 teaspoon chili powder 1/2 teaspoon chipotle pepper (ground or flakes) pumpkin seeds, for garnish Directions: Combine all of the
Turkey Casserole
First published November 20, 1997 Submitted by: Marlene Grant, Alliance, Ohio Ingredients: 1 cup processed cheese 1/2 cup milk 1 – 7oz. package broken spaghetti 2 Tbsp. butter 1 – 10oz. pkg. broccoli, cooked and drained 1 cup cooked turkey, chopped 1 4oz. can mushrooms, drained 2 Tbsp. chopped green pepper 1/4 tsp. poultry seasoning
Mom’s Oxtail Soup
Submitted by: Rick Tytko Ingredients: 1 3/4 – 2lbs of ox tails 1 large soup bone (~knuckle bone) 6 Carrots, cut up 1 Large onion, whole 1 – 14 oz. Can of tomatoes 2 stalks of celery plus celery tops Directions: Put meat and soup bone in a soup pot and cover with water about
Slow-Cook Barbecue
Ingredients: 1 1/2 pounds chuck steak (boneless, 1 1/2 inches thick) 1 garlic clove (peeled and minced) 1/4 cup wine vinegar 1 tbsp. brown sugar 2 tbsp. Worcestershire sauce 1/2 cup ketchup 1 tsp. salt (optional) 1 tsp. dry or prepared mustard 1/4 tsp. black pepper Directions: Cut the beef on a diagonal, across the
Smashed Roasted Potatoes
Smashed Roasted Potatoes Ingredients: 3½ lbs. med. yellow potatoes, washed 1/4 cup kosher salt To taste salt and freshly ground black pepper Ingredients for infused butter: ½ cup unsalted butter 4 cloves garlic, thickly sliced 4 sprigs fresh rosemary, or to taste 4 sprigs fresh thyme, or to taste Directions: Place potatoes into a 5-quart
Garden Barley Soup
Garden Barley Soup Ingredients: 46 fluid ounces tomato juice 1 can beef broth (10.5 ounce) 1 cup regular barley 1/4 cup sugar 1 Tbsp. Worcestershire sauce 1 bay leaf 1/2 tsp. thyme leaves (crushed) 1/4 tsp. salt 2 cups zucchini (coarsely chopped) 1 tomato (medium, chopped) 1/2 cup green pepper (chopped) Directions: In a Dutch
Creamy Spinach Feta Dip
Creamy Spinach Feta Dip Ingredients: 10.5 ounces frozen, chopped, packaged spinach 1/2 cup fat-free, plain yogurt 1/2 cup reduced-fat sour cream 1/2 cup fat-free feta cheese (crumbled) 1 teaspoon garlic (minced, from jar) 1/3 cup fresh, chopped parsley or dill or 2 teaspoons dried parsley or dill 1/2 teaspoon black pepper 6 whole-wheat pitas (quartered)
Ground Beef Skillet
Ground Beef Skillet Ingredients: 1 tsp. extra virgin olive oil 1 lb. lean ground beef 1 cup onion, chopped 2 cloves garlic, minced 4 cups frozen mixed vegetables 2 tsp. togarashi (Japanese pepper blend) 3 cups uncooked egg noodles, medium size 4 cups beef broth 1 cup water Directions: Place olive oil in large sauté
Creamy Buttermilk-Herb Potato Salad
Creamy Buttermilk-Herb Potato Salad Yield: 8 cups Ingredients: 3 pounds small red and/or blue potatoes, quartered ½ cup light sour cream ⅓ cup fat-free buttermilk ¼ cup chopped fresh parsley 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh dill 1 ¼ teaspoons kosher salt ½ teaspoon freshly ground black pepper 1 large garlic clove,
Summer Veggies with Bow-Tie Pasta
Summer Veggies with Bow-Tie Pasta Ingredients: 2 yellow crook-neck squash, sliced 2 zucchini, sliced 12 baby carrots, sliced 1/2 head red/purple cabbage, chopped, about 2.5 cups 3 green onions, chopped 1/2 green bell pepper, sliced 2 tsp canola oil 1 (16 ounce) box bowtie pasta 1/4 cup shredded Parmesan cheese 2 tbsp low sodium soy
