Search Results for "Peppers"
Recipe Results 52 of 322 pages
Church Supper Casserole
Church Supper Casserole Ingredients: 1 lb. ground beef 2 cups sliced peeled potatoes 2 cups finely chopped celery 3/4 cup finely chopped carrots 1/4 cup finely chopped green pepper 1/4 cup finely chopped onion 2 Tbsp. butter 1 cup water 2 10-3/4 oz. cans condensed cream of mushroom soup, undiluted 1 5 oz. can chow
Big Batch Eggs
Big Batch Eggs For a crowd or freeze for future meals. Ingredients: 18 large eggs 1/2 cup milk salt and pepper Add ins: 1 cup shredded cheese 1 1/2 cups chopped vegetables 1 cup cooked breakfast meat (your choice) Directions: Preheat oven to 350 F. Coat a large rimmed sheet pan with cooking spray. In
Ciabatta Bake
Ingredients 6-8 slices of Ciabatta Bread (1/2″ thick) 4 large eggs 1 C shredded cheddar cheese 1-2 T milk 2 T fresh chopped parsley 1/4 C chopped onion 1/2 C each of chopped green pepper, mushrooms and ham black pepper to taste Directions Beat eggs, milk, parsley and black pepper. Lightly saute vegetables and ham.
Strawberry Mango Salsa
Strawberry Mango Salsa Ingredients: 1/2 red onion, cut into thin slivers 1/2 cup lemon juice, or as needed 1 jalapeno pepper 1 pound fresh strawberries, cut into 1/4-inch pieces 1 mango, cut into 1/4-inch pieces 1/2 red bell pepper, finely diced 1/4 cup chopped fresh cilantro salt, to taste Directions: Place onions in a small
Antipasto Wreath
Ingredients: 2 pkg. cream cheese, softened (8 oz. each) 3/4 cup chopped pepperoni 1/2 cup 100% grated three cheese blend 1/4 cup chopped black olives 2 Tbsp. chopped fresh basil 6 Tbsp. chopped roasted red peppers, divided 1 Tbsp. chopped fresh parsley Fresh basil leaves snack crackers Directions: Mix cream cheese, pepperoni, grated cheese blend,
Breakfast Casserole
Ingredients: 8 slices wheat bread with crusts cut off 4 ounces extra lean Canadian bacon 1 1/4 cup fat free egg substitute 2 cups fat free half and half 1 1/2 cups shredded cheddar cheese salt free seasoning of choice Directions: Preheat oven to 350 degrees. Spray casserole dish (9×13) with cooking spray. After crust
Breakfast Casserole
Ingredients: 8 slices wheat bread with crusts cut off 4 ounces extra lean Canadian bacon 1 1/4 cup fat free egg substitute 2 cups fat free half and half 1 1/2 cups shredded cheddar cheese reduced fat salt free seasoning of choice Optional seasonings: pepper, jalapeno peppers, crushed red pepper, etc. Directions: Preheat oven to
Scalloped Potatoes
Ingredients: 8 small potatoes (2 pounds, sliced thin) 2 tablespoons margarine 1 cup onion (sliced) 3 tablespoons flour 1/4 teaspoon pepper 2 cups milk, whole Directions: Wash potatoes; peel and cut into thin slices. Melt 1 Tablespoon of butter in heavy, deep skillet. Remove skillet from heat; spread half of potato slices in skillet. Cover
Fiery Corn Salsa
Ingredients: 1/4 cup olive oil 3 tablespoons freshly squeezed lime juice 2 teaspoons minced fresh cilantro 3 tomatoes, seeded and diced 1 1/2 cups corn kernels 2 to 3 jalapeno peppers, seeded and diced Salt and freshly ground black pepper Directions: In a large bowl, combine oil, lime juice and cilantro. Add tomatoes, corn and
Smoky Grilled Corn
Ingredients: 2 tablespoons plus 1 1/2 teaspoons butter 1/2 cup honey 2 large garlic cloves, minced 2 tablespoons hot pepper sauce 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 6 medium ears sweet corn, husks removed Directions: In a small saucepan, melt butter. Stir in the honey, garlic, pepper sauce and seasonings until blended;
