Search Results for "Peppers"
Recipe Results 284 of 322 pages
Country Style Potato Salad
Ingredients: 3 potatoes (medium) 1 cup celery (chopped) 1/2 cup onion (minced) 1 cup peas (frozen) 1 tablespoon mustard (prepared) 1/2 cup mayonnaise, low-fat 1/2 cup yogurt, non-fat plain black pepper (fresh cracked, to taste) lettuce and tomato (Garnish:) Directions: Wash potatoes, leave skin on and cut in bite-size chunks. Place in pan and
Montreal Grilled Potato Salad
Ingredients: 2 pounds medium red potatoes pierced with fork 1 medium onion cut into 1/2-inch slices 1 large red bell pepper quartered 2 ribs celery 3 tablespoons olive oil 3/4 cup mayonnaise 2 teaspoons Grill Mates Montreal Steak Seasoning Directions: Microwave potatoes on HIGH 7 minutes or until almost tender, turning potatoes over halfway through
Egg Salad Spread Supreme
Ingredients 6 hard-cooked eggs, chopped 1/4 cup shredded zucchini 1/4 cup shredded carrots 2 tablespoons chopped celery 1 tablespoon chopped green onion 1/4 cup fat free cream cheese, softened 2 tablespoons plain yogurt (or mayonnaise) 1/4 teaspoon seasoning salt 1/4 teaspoon dill weed Pinch of dry mustard, salt and pepper Directions Combine eggs, zucchini, carrots,
Stuffed Mushrooms
Ingredients 1 pkg. button mushrooms 1 lb. ground turkey meat 1/4 of chopped onion 3 s (1 1/2 each) grated cheese, including mozzarella and parmesan black pepper seasoning salt garlic powder to taste Directions Wipe mushroom tops off with a wet towel and pick out the stems. In a medium skillet on medium-high heat, cook
Baked Potato Skins
Ingredients 8 russet (baking) potatoes (about 1/2 lb. each), scrubbed, patted dry, and rubbed with olive oil olive oil for brushing potato skins sweet paprika for sprinkling potato skins fine sea salt or coarse salt for sprinkling potato skins sour cream as an accompaniment if desired Directions Prick potatoes a few times with fork and
Cabbage and Sausage Soup
Cabbage and Sausage Soup Ingredients: 1 lb. bulk Italian sausage 2 medium carrots, cut into 1/2-inch rounds 1 small onion, chopped 2 celery ribs, chopped 1 large clove garlic, minced 6 cups chicken broth 3 16 oz. cans great northern beans, drained 14.5 oz.can fire roasted tomatoes ½ medium head cabbage, roughly chopped 1 ¼
Grilled Shrimp Sonora
Grilled Shrimp Sonora Ingredients: 1 cup butter, softened 1 cup olive oil ½ cup Parmesan cheese 1 bunch Italian flat leaf parsley, chopped 1 pound jumbo raw shrimp in shells Directions: Preheat an outdoor grill to medium-high heat. Place butter, oil, cheese and parsley into a blender. Cover and puree until smooth. Season with salt
Ginger-Maple Roasted Pecans
Ginger-Maple Roasted Pecans Ingredients: 1/3 cup maple syrup 1/4 cup butter, cubed 6 slices fresh ginger root 1 Tbsp. water 2 tsp. hot pepper sauce 1 1/2 tsp. salt 1 1/2 tsp. ground ginger 3 cups pecan halves Directions: Preheat oven to 325 F. Grease a foil-lined 15-by-10-by-1-inch baking pan. In a small saucepan, combine
Slow Cooker BBQ Ribs
Slow Cooker BBQ Ribs Ingredients: 6 pounds extra meaty pork ribs 3 Tbsp. smoked paprika or regular paprika 5 Tbsp. McCormick’s brown sugar seasoning mix Salt and pepper to taste 2 bottles regular beer, not light 3 cups BBQ sauce Directions: Cover ribs well with seasonings and rub to incorporate well. Grill or cast-iron-stove-top brown
Roast Turkey
Roast Turkey Ingredients: 12-24 lb. turkey, thawed Turkey roasting bag 2 Tbsp. flour salt and pepper onion, carrots and celery, chopped variety 2-3 Tbsp. dried or fresh thyme – other poultry herbs work great 3 garlic cloves 1-2 sticks butter, melted Directions: Preheat oven to 350°F. Place flour in turkey cooking bag. Close and shake
