Search Results for "Peppers"
Recipe Results 6 of 43 pages
Mexican Bean Salad
Mexican Bean Salad Ingredients for Salad: 15 oz. can black beans, rinsed and drained 15 oz. can kidney beans, rinsed and drained 15 oz. can cannellini beans, rinsed and drained 1 green bell pepper, chopped 1 red bell pepper, chopped 10 oz. frozen corn kernels, thawed 1 red onion, diced Ingredients for Dressing: ½ cup
Breakfast Burritos
Breakfast Burritos – makes 12 for now or later (pic) Breakfast Burritos Yield: 12 Burrittos Ingredients: 2 med. Yukon gold potatoes, peeled and diced small 1 lg. red bell pepper, seeded and diced 1 sm. red onion, diced 1 Tbsp. vegetable oil 1 tsp. salt, divided 12 large eggs 1/4 cup whole milk 2 Tbsp.
Christmas Tree Pinwheels
Christmas Tree Pinwheels Ingredients: 12 slices bacon 2 8 oz. pkg. cream cheese, at room temperature 1/2 cup sour cream, room temperature 1 packet ranch dressing and seasoning mix 1 cup sharp cheddar cheese, shredded 1/2 red bell pepper finely chopped, water squeezed 5-8 Spinach tortillas, 8 inch Directions: Slice raw bacon into small pieces
Creamy Ham and Potato Casserole
Creamy Ham and Potato Casserole Cake Ingredients: 4 cups frozen potatoes O’Brien with onions and peppers 1 1/2 cups ham, cubed 12 oz. bag frozen chopped broccoli, cooked and drained well 1 cup Colby-Monterey Jack cheese blend, shredded 1 can condensed cream of chicken soup 1/2 cup sour cream 1 Tbsp. garlic rosemary seasoning 2
Chili Pie with Cornbread Crust
Chili Pie with Cornbread Crust Ingredients: 1/4 c. vegetable oil 1 lb. ground beef chuck 1 lg. onion, finely chopped 2 med. bell peppers, seeded, chopped 2 cloves garlic, chopped 1 tbsp. chili powder 1/4 tsp. ground chipotle chile 14 oz. can fire-roasted diced tomatoes 14 oz. can kidney beans, rinsed and drained 14 oz.
Unstuffed Pepper Soup
Unstuffed Pepper Soup Ingredients: 2 lbs. ground beef 3 lg. green peppers, chopped 1 lg. onion, chopped 2 14.5 oz. cans beef broth 1 28 oz. can crushed tomatoes, undrained 2 10.75 oz. cans condensed tomato soup, undiluted 4 oz. can mushroom stems and pieces, drained 1-1/2 cups cooked rice Directions: In a Dutch oven
Chipotle Chicken Stacks
Chipotle Chicken Stacks Submitted by: Jennifer Miller of Sugarcreek, OH Ingredients for the chicken: 2 lbs. chicken breasts 2 Tbsp. lemon juice 1 ½ tsp. Lawry’s seasoned salt 1 ½ tsp. oregano flakes 1 tsp. garlic salt 1 ½ tsp. ground cumin ½ tsp. paprika ½ tsp. chili powder Ingredients for the rice: 1 Tbsp.
Dill Beans
Dill Beans Yield: 8 pints Canning Method: Water Bath Ingredients: 2½ lbs. fresh green beans 2½ lbs. fresh yellow beans 3 red bell peppers, in strips 3 yellow hot peppers, in strips 2 bunches fresh dill 5 cups white vinegar 5 cups water ½ cup coarse salt 8 garlic cloves, cleaned 2 Tbsp. ground red
Spaghetti Sauce
Spaghetti Sauce Yield: 4 quarts Canning Method: Pressure Canned Ingredients: ½ bushel tomatoes, peeled and cored 3 green peppers 4 onions, red and Vidalia 2 cloves garlic 4 Tbsp. lemon juice, to add acidity 48 oz. tomato paste, 8-6 oz. cans 1 cup olive oil 1½ cup sugar ⅓ cup salt 1 tsp. cinnamon 3
Fiesta Salsa
Fiesta Salsa Yield: 7-8 pints Canning Method: Water Bath Ingredients: 9 cups peeled and chopped tomatoes 2 1/2 cups green bell peppers, chopped 3 cups red onion, chopped 3 med. jalapeños, chopped 10 lg. cloves garlic, chopped 2 banana peppers, chopped ⅓ cup sugar 3 Tbsp. canning salt 1 Tbsp. black pepper 1 cup white
