Search Results for "Peppers"
Recipe Results 294 of 322 pages
Fried Rice And Egg Skillet
Ingredients 2 tablespoons cooking oil 6 cups fresh vegetables, sliced (onions, celery, sweet red and green peppers and zucchini) 2 cups white rice, cooked 1 (14.5 oz.) can reduced- sodium chicken broth 2 teaspoons cornstarch 1 tablespoon reduced-sodium soy sauce 2 teaspoons sesame oil 1 teaspoon ground ginger 1/2 teaspoon salt, optional 4 hard-cooked eggs,
Beef Tenderloin with Roasted Garlic Sauce
Ingredients: 1 whole trimmed beef tenderloin (4 1/2 to 5 1/2 pounds) 3 heads garlic 8 tablespoons (1 stick) unsalted butter, divided 2 tablespoons mixed or black peppercorns 1 tablespoon kosher salt 1 teaspoon dry mustard powder 1/2 teaspoon dry thyme 1/2 teaspoon garlic powder 1 1/3 cup beef stock 2/3 cup heavy cream 3
Stuffed Breakfast Omelet
Stuffed Breakfast Omelet Ingredients: 2 tsp. Extra virgin olive oil ¼ cup finely chopped broccoli ¼ cup finely chopped spinach 1 large egg 1 Tbsp. milk 2 Tbsp. shredded Monterey Jack cheese ⅛ tsp. each salt and pepper 1 Tbsp. sour cream 1 Tbsp. finely chopped chives Directions: Heat oil in a small nonstick skillet
Sweet Potato Fries & Dip
Sweet Potato Fries & Dip Ingredients: 1 1/2 pounds sweet potatoes (about 4 medium) 1 Tbsp. oil (canola or vegetable) 1/8 tsp. salt Dip Ingredients: 1/4 cup light mayonnaise or salad dressing 1 Tbsp. ketchup 1/8 to 1/4 teaspoon cayenne pepper, chili powder, or paprika Directions: Preheat oven to 425°F. Rinse potatoes under running water.
Slow Cooker Mexican Chicken Soup
Slow Cooker Mexican Chicken Soup Prep time: 5 minutes Cooking time: 8 hours Total time:8 hours and 5 minutes Ingredients: 2 cans (14.5 ounces) diced tomatoes 3/4 cup dried black beans, rinsed 1 bag (16 ounces) frozen corn, thawed 3 cups water 1 teaspoon chili powder 1/4 teaspoon pepper 1 pound skinless and boneless chicken
Cooked Salad Dressing
Originally published October 31, 1919 Ingredients: 1/4 Tbsp. mustard 1/4 Tbsp. salt 2 Tbsp. flour 1 Tbsp. sugar 3/4 cup sweet milk 1/8 tsp. cayenne pepper 2 eggs (yolks) 2 Tbsp. butter 1/2 cup vinegar Directions: Rub together the dry ingredients and add egg yolks, slightly beaten. Add the sugar, melted butter, cold milk and
BLT Wraps
Kitchen Gear: Skillet (adult needed) paper towels sharp knife (adult needed) cutting board measuring spoon Ingredients: 1/2 pound bacon, cooked 4 flour tortillas 4 tablespoons mayonnaise OR salad dressing 1 small bag shredded iceberg lettuce 2 tomatoes seeded and chopped Directions: Ask an adult to cook the bacon and chop the tomatoes. Place cooked bacon
Corn, Blueberry and Wild Rice Salad
Ingredients: 6 ears sweet corn, husked (or 1½ cups frozen corn) 1 jalapeno pepper, seeded and finely chopped 1 cup fresh blueberries 4 tablespoons lime juice 1 cup cooked wild rice 4 tablespoons olive oil 1 small cucumber, finely diced 2 tablespoons honey or maple syrup ¼ cup finely chopped red onion ½ teaspoon ground
Nacho Sandwich Wraps
Ingredients: 1/2 pound extra lean ground beef 3/4 cup water 1 Tablespoon chili powder 1 cup fat-free refried beans 3/4 cup shredded, reduced-fat cheddar cheese 8 whole-wheat tortillas Optional garnishes: shredded lettuce chopped tomatoes salsa sliced ripe olives avocado jalapeno peppers Directions: Brown ground beef thoroughly in a skillet until well done (160̊); drain excess
Queso Dip with Guacamole
Ingredients for Queso Blanco: 10 oz. Oaxaca (a Mexican style melting cheese), grated 4 oz. diced green chilies (we use hot) ½ cup Half & Half ¼ medium white onion, finely diced or grated ½ Jalapeno, diced Ingredients for Guacamole: 3 ripe Avocados, seeded and peeled 2 Tbsp. chopped cilantro 1 clove garlic, minced
