Search Results for "Peppers"
Recipe Results 64 of 322 pages
Mini Hasselback Potatoes with Creamy Dill Dip
Ingredients: 5 lbs. miniature golden potatoes 2 tablespoons olive oil Kosher salt and black pepper, to taste For the Creamy Dill Dip: 2 tablespoons chopped fresh dill 4 scallions, green and white parts, thinly sliced Zest of one lemon 1 tablespoon fresh lemon juice 1/2 cup sour cream 1/4 cup mayonnaise Kosher salt and black
Southwest Salsa Rice Bites
Ingredients: 3 cups cooked brown rice, cooled 1 cup shredded pepper jack cheese 4 eggs 1 16-ounce jar medium (or hot) thick and chunky-style salsa 1/2 cup sour cream 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup crushed corn or tortilla chips Additional salsa and sour cream for garnish (optional) Directions: Preheat oven to 350
Beef Kabobs With Parmesan Orzo
Ingredients 1 pound boneless beef top sirloin steak, cut 1-inch thick 2 red or yellow bell peppers, cut into 1-inch pieces 1 tablespoon chopped fresh basil or 1 teaspoon dried basil 1 tablespoon prepared Italian dressing 2 large cloves garlic, minced Parmesan Orzo: 1 cup uncooked orzo pasta, cooked 2 to 3 tablespoons chopped fresh
Pork Chops with Warm Plum Sauce
Ingredients 4 tablespoons olive oil 3 red or black plums, thinly sliced (about 2 cups) 1 tablespoon fresh thyme leaves, plus 6 sprigs fresh thyme 1 teaspoon salt 1/2 teaspoon black pepper 6 boneless loin pork chops (about 3/4 inch thick) Directions Heat oven to 350°. Heat 2 tablespoons of the oil in a large
Antipasto Salad
Ingredients 1 small clove garlic, finely chopped 2 tablespoons balsamic vinegar 1/4 cup extra virgin olive oil 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed Salt and freshly ground black pepper 1 pkg. (5 oz.) baby garden blend or baby romaine (or other salad mixture) 1 jar (6 oz.) artichoke hearts, packed
Chicken Salad Wraps
Chicken Salad Wraps Ingredients: 1 whole roasted chicken, ½ cup finely chopped celery 1 lemon, juiced ½ cup mayonnaise ¼ tsp. salt ½ tsp. pepper 1 tsp. Creole Seasoning 1 pkg. sandwich wraps (tortillas) Directions: Take meat off the chicken, and finely chop, set aside. In a bowl, combine lemon juice, mayonnaise, salt, pepper creole
White Queso Dip
White Queso Dip Ingredients: 12 ounces evaporated milk (1 can) 1 Tbsp. cornstarch 3/4 lb white american deli cheese, finely chopped 4 ounces mozzarella cheese shredded 2 Tbsp. canned jalapenos chopped, or chopped green chiles 1 tsp. chili powder 1 tsp. red pepper flakes 1/4 tsp. salt 1/4 tsp. black pepper chopped cilantro tomatoes, and
Garlic Chicken Spaghetti
Ingredients: 8 oz. whole-wheat spaghetti 2 Tbsp all-purpose flour 1/4 tsp garlic powder 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces 2 Tbsp olive oil, divided 1/2 cup sun-dried tomatoes (not oil-packed) 1/2 cup boiling water 1 8-oz container mushrooms, washed and sliced 3 garlic cloves, minced 1/3 cup fat-free, less-sodium chicken broth
Buffalo Wild Wing Stuffed Potato Skins
Ingredients 6 small to medium russet potatoes 2 tablespoons butter, softened Sea salt 3 tablespoons butter, melted Cream cheese (4 oz), softened 1/4 cup bottled ranch dressing 3 tablespoons bottled hot pepper sauce 1 cup cooked chicken, shredded Shredded Cheddar cheese Cayenne pepper, ground Garnish: Celery sticks with blue cheese or ranch dressing Directions Scrub
Roasted Shoulder Of Lamb And Couscous
Ingredients 1 lb. butter, softened 2 ozs. garlic, mashed to paste with pinch of salt 3/4 oz. parsley, chopped 3/4 oz. cilantro, chopped 1 tablespoon dried thyme 1 tablespoon ground cumin 1 tablespoon ground paprika 10 lbs. lamb shoulder, square cut, excess fat and silverskin removed 1 oz. salt 1 tablespoon ground black pepper 4
