Search Results for "Peppers"
Recipe Results 40 of 43 pages
Sausage And Sauerkraut Supreme
Ingredients 2 to 3 lbs. smoked sausage, cut into 1-inch pieces 2 tablespoons water or oil 2 bell peppers, chopped 2 onions, sliced 1/2 lb. fresh mushrooms, sliced 1 quart sauerkraut, drained 2 (14 1/2 oz.) cans diced tomatoes with green peppers 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons brown sugar Directions Place sausage
Peppered Tomatoes
Ingredients 3 Roma tomatoes, cut into 1/2-inch pieces 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon cracked black pepper 1/2 teaspoon salt Directions In medium bowl, combine all ingredients. Cover and set aside. Roasted Peppers: 2 red bell peppers 2 garlic cloves, sliced thin Char peppers over gas burner or under broiler. Turn
Grilled Skirt Steak
Ingredients 4 red skin potatoes 3 lbs. skirt steak 1/4 olive oil salt and pepper to taste garlic powder to taste 1/2 stick butter 2 tablespoons garlic, minced 1 onion, chopped 1 each, red, green and yellow bell peppers, cut into 1-inch strips Directions Boil potatoes in pot 10 minutes. While potatoes are boiling, brush
Golden-Crusted Chicken-Asparagus Lasagna
Ingredients 9 uncooked lasagna noodles (9 ozs.) 2 lbs. asparagus, cut into 2-inch pieces 1 tablespoon olive or vegetable oil 1/2 teaspoon lemon pepper seasoning salt 3 tablespoons butter or margarine 1/4 all-purpose flour 1 (14 oz.) can chicken broth 1/2 milk 2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves 2 s
Asparagus Pasta Salad
Ingredients 1 s asparagus, cut 1 small shell pasta Italian dressing carrots, sliced in thin circles onions, diced sweet red peppers, diced 1 teaspoon oregano Directions Cook small shell pasta as directed on package. Rinse, drain and allow to cool. Add other ingredients and mix together thoroughly. Marinate about 8 hours.
Soy Quesadillas
Ingredients 1 cup red onion, chopped 2 tablespoons plus 1/4 cup soybean (vegetable) oil, divided 1 (15 oz.) can black soy beans, rinsed and drained 1 (11 oz.) can whole kernel corn with red and green peppers, drained 1 (10 or 12 oz.) can cooked chicken, drained 1 cup shredded Monterey Jack & Cheddar soy
Southwest Mac And Jack
Ingredients 2 tablespoons unsalted butter 1/2 onions, finely diced 1/2 bell peppers, finely diced (preferably a mixture of yellow, green and red) 1 jalepeno pepper, seeds removed, diced (optional) 3 3/4 s (1 quart) heavy cream, reduced to 3 1/2 cups* 2 s (1/2 lb.) Pepper Jack or Monterey Jack cheese, shredded 1 leftover roasted
Pickled Poached Salmon For Two
Ingredients 1 1/2 s water 1/4 dill pickle juice 1 teaspoon salt 1/2 teaspoon seasoned salt 2 salmon steaks (1 inch thick) Sauce: 1/4 mayonnaise 2 teaspoons dill or sweet pickle relish 1 teaspoon dill pickle juice 1 teaspoon Catalina salad dressing sweet red and green peppers, chopped, optional Directions In large skillet, combine water,
Venison Fajitas
Ingredients 1/2 orange juice 1/4 white vinegar 1 tablespoon seasoned salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 1 1/2 lbs. venison or elk flank steak, cut into thin strips 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 1 medium onion, halved and sliced 2 tablespoons vegetable oil, divided 8 flour tortillas
Italian Pork Melts
Ingredients 1 lb. boneless pork roast, sliced into stir-fry strips* 2 teaspoons olive oil 1/2 reduced-fat mayonnaise 4 6-inch submarine sandwich rolls, split 2/3 prepared pesto sauce 2 whole roasted red peppers, drained and halved 4 (1 oz.) slices part-skim Mozzarella cheese Directions Heat oil in large nonstick skillet over medium-high heat; add pork strips
