Search Results for "Peppers"
Recipe Results 10 of 44 pages
Breakfast Tots with Bacon and Sausage
Breakfast Tots with Bacon and Sausage Ingredients: 1 32 oz. bag frozen tater tots 1 lb. regular sliced bacon cut in 1-inch pieces 1/2 lb. bulk pork breakfast sausage 2 Tbsp butter 3 green onions white and pale green parts only, chopped Additional choice of mushrooms and bell peppers 9 large eggs 1/2 cup milk
Beef-Venison BBQ Sandwiches
Beef-Venison BBQ Sandwiches Ingredients: 1 1/2 lb. ground beef 1/2 lb. ground venison 1 lg. onion, chopped 1/2 cup chopped green peppers 1 clove garlic, minced 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. dried thyme 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. chili powder 1/2 Tbsp. worcestershire sauce 1/2 cup brown
Jalapeno Popper Cups
Jalapeno Popper Cups Ingredients: 15 mini phyllo tart cup shells 4 oz. cream cheese, softened 1/2 cup shredded cheddar cheese 2 cans chopped jalapeño peppers, drained 1 Tbsp. hot pepper sauce 3 Tbsp. cooked bacon, chopped Fresh cilantro Directions: Preheat oven to 350 F. Arrange shells on a baking sheet. Stir together cream cheese and
Bagel Egg Boats
Bagel Egg Boats Ingredients: 1 Bagel, split 2 eggs 1 Tbsp. milk 2 Tbsp. cheese Salt and pepper to taste *Choice: bacon, ham, cheese, vegetables, mushrooms, onion, etc. Directions: Split a bagel and scoop out the soft interior of each half with a spoon. Whisk together two eggs, milk, salt and pepper. Add toppings and
Big Batch Eggs
Big Batch Eggs For a crowd or freeze for future meals. Ingredients: 18 large eggs 1/2 cup milk salt and pepper Add ins: 1 cup shredded cheese 1 1/2 cups chopped vegetables 1 cup cooked breakfast meat (your choice) Directions: Preheat oven to 350 F. Coat a large rimmed sheet pan with cooking spray. In
Wreath Breakfast Ring
Wreath Breakfast Ring Ingredients: 7 large eggs ¼ cup milk ⅓ cup red bell pepper, diced ⅓ cup green bell pepper, diced ¼ cup yellow onion, diced ¼ tsp. garlic powder ½ tsp. black pepper ¼ tsp. salt 8 slices cooked bacon 12 oz. tube crescent rolls 1 cup shredded cheddar cheese 1 large egg
Mike’s Low GI Chili
Mike’s Low GI Chili Submitted by: Mike Ping, Farm and Dairy Circulation Manager Ingredients: 2 lbs. 80/20 ground beef 3 DiRusso’s medium spicy Italian sausage links 1 large sweet onion, diced 2 green peppers, diced 1 tsp. salt 2 tsp. minced garlic 1 Tbsp. cumin ½ tsp. cayenne ¼ cup chili powder 1 cup V8
Spaghetti Squash Primavera
Spaghetti Squash Primavera Ingredients: 2 tsp. canola oil 1/2 tsp. garlic, chopped 1/4 cup red onion, chopped 1/4 cup carrots, sliced 1/2 cup bell peppers, sliced red and green 1 can Italian stewed tomatoes, undrained 1/2 cup yellow squash, sliced 1/2 cup zucchini, sliced 1/2 cup frozen corn, thawed 1/2 tsp. oregano 1/4 tsp. thyme
Layered Mexican Dip Cups
Layered Mexican Dip Cups Ingredients: 8 8 oz. clear plastic punch cups 1 lg. can refried beans ½ cup sour cream 1 pkg. taco seasoning, divided 1 1/2 cups sour cream 1 1/2 cups guacamole 1 sm. can sliced black olives, chopped 1 cup shredded colby cheese 1/2 cup tomatoes, chopped 1/2 cup green pepper,
Sauteed Parmesan Vegetables
Sauteed Parmesan Vegetables Ingredients: 1 zucchini coarsely chopped 1 yellow squash coarsely chopped 1 red bell pepper seeded and coarsely chopped 1 green bell pepper seeded and coarsely chopped 1 yellow bell pepper seeded and coarsely chopped 1 cup grape tomatoes, halved 2 Tbsp. vegetable oil 2 Tbsp. Italian dressing 1/4 cup grated Parmesan cheese
