Search Results for "Green Beans"
Recipe Results 10 of 24 pages
Beef, Bean and Crimini Mushroom Stew
Beef, Bean and Crimini Mushroom Stew Courtesy of: Cleveland Clinic clevelandclinic.org Ingredients: Olive oil cooking spray 1 teaspoon extra virgin olive oil 2 pounds rump or top sirloin, all fat removed, cut into 1-inch pieces 2 medium onions, coarsely chopped 3/4 pound cremini mushrooms 12 ounce baby carrots with 1/2-inch greens 3 garlic cloves, coarsely
Italian Meatloaf
Italian Meatloaf Ingredients: 2-1/2 pounds ground chuck (at least 85% lean) 1 large onion, chopped 2 large peppers, chopped 2 tablespoons garlic 1 16-ounce can diced tomatoes, drained 1 tablespoon Italian seasoning 1 teaspoon seasoned salt for meat 2 eggs dash milk salt and ground pepper to taste Progresso Italian bread crumbs 4 slices uncooked
Four Layer Supper
Four Layer Supper Yield: 4 servings Prep time: 15 minutes Cooking time: 1 hour 10 minutes Total time:1 hour and 25 minutes Ingredients: 1 pound lean ground beef 1 medium onion, diced (about 1 cup) 4 cups potatoes (sweet or white), cubed 1 can (14.5 ounces) green beans (drained and rinsed) 3/4 cup cheese (cubed
Hearty Veggie Soup
Ingredients: 1 14.5 ounce can low sodium chicken broth 1 8 ounce can tomato paste 1 cup water 3 small red potatoes diced 2 carrots sliced 1 can black beans drained and rinsed 1 small onion chopped 2 stalks celery diced 1 14.5 ounce can diced tomatoes w/ green chilies 1 cup frozen green beans
Hearty Veggie Soup
Hearty Veggie Soup Originally Published on: July 20, 2017 Ingredients: 1 (14.5 oz) can chicken broth 1 (8oz) can tomato paste 1 cup water 3 small red potatoes, diced 2 carrots, sliced 1 can black beans (drained and rinsed) 1 small onion, chopped 2 stalks celery, diced 1 (14.5oz) can diced tomatoes w/ green chilies
Italian Bean Soup
Ingredients: 1 can great northern beans (15 ounce) 1 can red kidney beans (15 ounce) 2 cans pinto beans (15 ounce) 46 fluid ounces tomato juice (or V-8 juice) 1 can Italian style or stewed tomatoes (15 ounce) 1 can vegetable broth, low-sodium (15 ounce) 1 can green beans (15 ounce, drained) 1 1/2 tablespoons
Dump Soup
Submitted by a reader from Waynesburg, Ohio Ingredients: 1 gal. water 2 Tbsp. chicken bouillon, heaping 2 tsp. garlic, minced, heaping 2 tsp. hot sauce, heaping 1 tsp. salt 1 tsp. pepper 1 Tbsp. thyme leaves vegetables Directions: In large dutch oven or stockpot, mix all ingredients together. Classic vegetables to use are: chopped cabbage,
Bacon and Egg Bean Salad
submitted by Debbie Flinner of Canton Ingredients: 2-16oz. cans whole green beans, drained 1/2 cup chopped onion 1/3 cup vegetable oil 1/4 cup vinegar 1/2 tsp. salt 1/4 tsp. black pepper 4 hard cooked eggs, chopped 1/4 cup mayonnaise 2 tsp. vinegar 1 tsp. prepared mustard 1/4 tsp. salt 4 slices crispy fried bacon, crumbled
Three Bean Salad
Submitted by Kathy Johnson of Salem, OH Ingredients: 1 can green beans 1 can yellow wax beans 1 can dark red kidney beans Ingredients for Dressing: 3/4 cup sugar 1 cup vinegar 1/3 cup salad oil 1/2 tsp. black pepper 1 tsp. salt Chopped onion and green pepper Directions: Drain all beans. Add chopped onion
Tater-Topped Casserole
Ingredients: 1 lb. ground beef 1 small onion, finely chopped 1 can (10-3/4 oz.) condensed cream of mushroom soup 1/4 cup milk 1 cup frozen mixed vegetables (carrots, corn, green beans, peas) 1 cup shredded cheddar cheese 1 lb. (1/2 of 32-oz. pkg.) frozen bite-size seasoned shredded potato nuggets Directions: Heat oven to 375ºF. Brown
