Search Results for "Peppers"
Recipe Results 83 of 322 pages
Venison Steaks
Venison Steaks Ingredients: 2 venison Steaks ½ cup steak sauce ¼ cup honey garlic salt black pepper Directions: Season venison steaks with garlic salt and black pepper (to taste). Mix ½ cup Heinz 57 sauce with ¼ cup honey. Spread over both sides of steak. Broil at 425°F for approximately 20 minutes (or until prepared
Turkey Hash
First published November 22, 1973 Ingredients: 2 cups chopped, cooked turkey 2 cups chopped, canned potatoes 2 Tbsp. chopped green pepper or celery 3/4 cup chopped onion 1/2 tsp. salt dash pepper 1/2 cup water Directions: Mix all ingredients together. Put them in a shallow, greased baking dish. Cover the dish. Bake at 350 degrees
French Carrot Salad
Ingredients: 1 pound carrots, scrubbed well and grated or shredded 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 teaspoon dijon mustard 1⁄4 teaspoon salt 1⁄4 teaspoon black pepper 1⁄4 cup chopped fresh parsley leaves Directions: Put all the ingredients in the bowl and mix well. Now taste the salad. Does it need more
Succotash
Ingredients: 1 can yellow corn 1 can red kidney beans, drained 1 medium white onion, chopped 3 tablespoons oil 1 pound lean ground beef Salt & pepper to taste Directions: Cook onion in oil until lightly browned. Add beef, stirring constantly until browned. Add corn, beans, salt and pepper to meat mixture. Add enough water
Purple Cabbage Slaw
Ingredients: 1 head red cabbage (or 1 bag of coleslaw mix) 2 carrots, scrubbed or peeled and grated 8 scallions, finely sliced 1⁄4 cup canola oil 1⁄4 cup rice vinegar 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper Directions: Cut the cabbage in half and use a sharp knife to sliver it fine. Put everything in
Corn Salad
Ingredients: 1 can (11 ounce) corn, drained 1 cup celery, finely chopped 1/2 small pepper, finely chopped 1 teaspoon mild onion, finely chopped Ingredients for Dressing: 1/2 cup reduced fat mayonnaise 1-1/2 tablespoons lemon juice 1/2 teaspoon prepared mustard black pepper to taste Directions: Prepare and mix vegetables together in a medium mixing bowl. In
Tutti Fruitti Rice Salad
Ingredients: 3 cups cooked brown rice 3/4 cup dried cranberries 1 mango, chopped 3/4 cup chopped pecans, toasted 3/4 teaspoon ground black pepper 1/2 cup raspberry vinaigrette dressing 1/4 cup plus two tablespoons fresh chopped parsley, divided Directions: In large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 cup parsley. Toss well. Garnish
Zucchini Pancakes
Ingredients: 1/3 cup biscuit/baking mix 1/4 cup grated Parmesan cheese 1/8 teaspoon pepper 2 eggs, lightly beaten 2 cups shredded zucchini 2 tablespoons butter Directions: In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well. In a large skillet, melt butter. Drop batter by
Fruit Gazpacho
Ingredients 1 cup of sliced grapes (green or red) 3/4 cup blueberries 1/2 cup of diced strawberries 1/2 cup of diced pineapple 1/2 cup raspberries 1/4 cup of diced peach 1 cup apple juice 3/4 cup orange juice 1/4 teaspoon fresh ground pepper Directions Place all fruit in a large bowl. Stir pepper into juices
Eggplant Parmesan
Eggplant Parmesan Ingredients: 2 tsp. butter 1 lg. onion, diced 2 bell peppers, diced 1 lg. carrot, diced 2 cloves garlic, very finely minced 3 Tbsp. tomato paste ½ teaspoon dried oregano 28 oz. can stewed Italian tomatoes 1 Tbsp. honey 2 cups panko crumbs 1 tsp. dried oregano Salt and pepper to taste ½
