Search Results for "Peppers"
Recipe Results 48 of 322 pages
Baked Spinach Artichoke Yogurt Dip
Ingredients 1 (14 oz) can artichoke hearts, drained and chopped 1 (10 oz) package frozen chopped spinach, thawed and drained 1 (8 oz) container low-fat plain yogurt 1 cup shredded part-skim, low-moisture Mozzarella cheese 1/4 cup chopped green onion 1 garlic clove, minced 2 tablespoons chopped red pepper Directions Combine all ingredients except red pepper
Asparagus With Mustard Sauce
Ingredients 2 lbs. fresh asparagus, trimmed 3 tablespoons butter, cubed salt and pepper to taste 1 (8 ozs.) sour cream 1/4 Dijon mustard 2 tablespoons red wine vinegar 2 teaspoons sugar 1/8 teaspoon crushed red pepper flakes Directions Place asparagus in shallow baking dish; dot with butter. Sprinkle with salt and pepper. Cover and bake
Baked Cajun Catfish
Baked Cajun Catfish Ingredients: 1 Tbsp. vegetable oil 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. pepper 1/2 tsp. cayenne pepper, or to taste 1 1/2 tsp. paprika 1 tsp. thyme 4 fillets catfish (or any white fish, like tilapia or trout) non-stick Cooking spray Directions: In a shallow bowl, combine oil, garlic
Bacon Cheese Fries
Bacon Cheese Fries Ingredients: 2 large russet potatoes, peeled and cut into 1⁄4″ fries 1 Tbsp. olive oil 1 tsp. chili powder 1⁄4 tsp. smoked paprika (optional) Salt and black pepper to taste 1 cup shredded Pepper Jack cheese 4 slices bacon, cooked and crumbled 5 scallions, chopped sliced jalapeños, from jar Directions: Preheat the
Bread and Mushroom Stuffing
First published November 12, 1958 Ingredients: 1 1/2 quarts soft enriched yeast-raised bred crumbs 1 cup butter 1 cup chopped onion 1/3 cup chopped green pepper 1/2 pound sliced fresh mushrooms 1/4 cup chopped parsley 1 Tbsp. salt 2 tsp. poultry seasoning 1/4 tsp. black pepper chicken stock or milk Directions: Spread breadcrumbs on baking
Fresh Corn Salad
Ingredients 6 ears of corn OR 16 oz. pkg. frozen corn, thawed and drained 1 green or red bell pepper, chopped 1 bunch green onions, sliced 2 tomatoes, seeded and chopped 1/2 cup sour cream 1/3 cup mayonnaise 1/4 cup fresh basil leaves, chopped 2 tablespoons garlic vinegar 1/4 cup grated Parmesan cheese Salt and
Venison Chili
Venison Chili Ingredients: 1 pound ground venison 1 large onion, chopped ½ of a green pepper, chopped 2 tablespoons vegetable oil 1 (16 ounces) can diced tomatoes 2 (16 ounces) cans chili beans, undrained 1 (8 ounces) can tomato sauce 1 bay leaf ½ teaspoon salt ½ teaspoon cumin ½ teaspoon garlic powder 1 tablespoon
Roast Chicken, Raspberry and Walnut Salad
Roast Chicken, Raspberry and Walnut Salad For the chicken salad: ½ cup chopped walnuts 1 large celery rib, finely chopped ¼ cup organic mayonnaise 1 small shallot, finely chopped 2½ tablespoons chopped fresh herbs (dill, parsley, cilantro, tarragon, or thyme) 2 tsp. fresh lemon juice 1 pound roast chicken breast, chopped into bite-size pieces Salt
Buffalo Chicken Chili
Buffalo Chicken Chili Ingredients: 1 pound ground chicken 1 can kidney beans, strained and rinsed 1 can great northern beans, strained and rinsed 3 cups tomato sauce 1 tablespoon extra virgin olive oil 1 yellow onion, diced 5-6 garlic cloves, minced 3 cups vegetable broth (low sodium) ½ cup hot buffalo sauce ¼ teaspoon red
Tropical Sweet Potato Salad
Ingredients: 2 1/2 lb. sweet potatoes, scrubbed clean 1 banana, chopped 2 stalks celery, sliced 1/2 red pepper, chopped 1/4 cup raisins 1/4 cup cashews 1/4 cup chopped fresh cilantro 2 green onions, thinly sliced Ingredients for the Tropical Vinaigrette: 1/4 cup lime juice 1/4 cup canola oil 2 tsp. honey 2 tsp. Dijon mustard
