Search Results for "Peppers"
Recipe Results 39 of 322 pages
Italian Tomato Soup
Italian Tomato Soup Ingredients: 16 oz. frozen mixed bell pepper strips (may be labeled stir-fry mix) 14.5 oz. can diced tomatoes, undrained 1 3/4 cups chicken broth 1/2 can navy beans (drained, rinsed) 3 Tbsp. chopped, fresh basil 2 Tbsp. chopped, fresh parsley 1 Tbsp. balsamic vinegar 1 medium garlic clove (minced) 1/2 tsp. dried
Cappellini with Tomatoes and Garlic
Ingredients 1/2 lb. cappellini or another thin pasta 4-5 tablespoons olive oil 3 cloves garlic, chopped 1/2 of a small onion, finely chopped 1/2 can of diced tomatoes with juice (or 1 fresh chopped tomato) 1/2 cup shredded Parmesan cheese Salt and pepper Directions Bring a large pot of water to a boil. Cook pasta.
Summertime Pea Salad
Summertime Pea Salad Ingredients: 1 (15 oz.) can green peas 1 (16 oz.) can white whole kernel corn 1 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped red pepper 1 cup chopped celery 1/2 cup vegetable oil 1/2 cup vinegar 1/2 cup sugar 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. celery
Zucchini Salad
Ingredients: Juice of 1 lemon 2 tsp. extra virgin olive oil 1 clove garlic, minced OR 1/2 tsp. jarred, minced garlic 1/4 tsp. pepper 4 large zucchini, grated 1 Tbsp. fresh parsley, chopped OR 1 tsp. dried parsley 2 Tbsp. fresh dill, chopped OR 2 tsp. dried dill 2 Tbsp. red onion, chopped, thinly sliced
Peach-Glazed Grilled Chicken
Peach-Glazed Grilled Chicken Ingredients for the glaze: 2 cups peach preserves or jam 3 tablespoons olive oil 2 tablespoons soy sauce 1 tablespoon Dijon-style mustard 1 tablespoon minced garlic 1 small jalapeno, finely chopped salt and freshly ground black pepper, to taste Ingredients for the chicken: olive oil salt and freshly ground black pepper, to
Pasta Ratatouille
Pasta Ratatouille Yield: 4 servings Prep time: 10 minutes Cooking time: 30 minutes Total time:40 minutes Ingredients: 8 ounces uncooked pasta (try rotini, penne or bow tie noodles) 2 Tablespoons vegetable oil 1⁄2 cup chopped onion (1⁄2 medium onion) 2 cloves garlic, finely chopped or 1/2 teaspoon garlic powder 1 medium green bell pepper, chopped
Cajun-Style Corn Soup
Ingredients: 1 tbsp canola oil 1 1/2 cup onion (chopped) 5 stalks green onions (sliced) 1 cup green bell pepper (chopped) 2 clove garlic (chopped) 1/2 cup all-purpose flour 5 cups water 4 boneless, skinless chicken thighs (chopped) 1 (14.5 oz) can canned diced tomatoes 2 cup fresh tomatoes (chopped) 6 oz no-salt-added tomato paste
Zesty Black-Eyed Pea Salad
Ingredients 2 cans (15 oz each) black-eyed peas, drained, rinsed 2 tablespoons onion, finely chopped (if you like) 1/4 cup green pepper, chopped (if you like) 1 can (15 oz) corn, drained, rinsed 1 can (15 oz) diced tomatoes, drained 1 tablespoon minced garlic 1/2 cup reduced-fat Italian dressing Lemon pepper seasoning (if you like)
Skinny Capellini Carbonara
Ingredients: 1/2 pound capellini 4 ounces diced proscuitto 1 clove garlic, minced 4 large eggs, at room temperature 1/2 cup grated parmesan at room temperature 1/8 teaspoon kosher salt fresh ground black pepper 1/2 cup cooked peas Directions: In a large skillet over medium heat, brown the proscuitto until golden, approximately 5 minutes. Add the
Haystack Supper
Haystack Supper Submitted by: Jennifer Miller of Sugarcreek, OH Arrange on a serving table in this order: 3 sleeves (3 cups) Ritz crackers, crushed 2-3 quarts hot, cooked rice 3-4 quarts meat mixture 12 cups chopped lettuce 1 1/2 -2 quarts cheese sauce 2- 9 1/4 oz. bags nacho cheese tortilla chips, crushed 2 pints
