Search Results for "Onion"
Recipe Results 157 of 250 pages
Vegetable Chili Boat
Ingredients: 2-1/2 teaspoons canola oil 1/2 cup fresh onion, peeled, diced 1/2 cup fresh green bell pepper, seeded, diced 1/2 cup canned low-sodium pinto beans, drained, rinsed 1/2 cup canned low-sodium kidney beans, drained, rinsed 1 cup canned low-sodium black beans, drained, rinsed 1-1/2 tablespoons chili powder 1-1/3 cups canned low-sodium diced tomatoes 1 cup
Spicy Rice
Ingredients: 1 onion (chopped) 2 jalapeno peppers (chopped and seeded) 2 cloves garlic (chopped) 2 tablespoons low-sodium tomato paste 2-1/2 cups water 1/2 teaspoon salt 2 tablespoons light buttery spread 1 cup uncooked medium grain white rice 1/2 cup canned green peas (low-sodium, drained) 1/2 cup canned carrots (low-sodium, drained) Directions: In a bowl mix
Layered Enchilada Dinner
Ingredients: 1 lb. Lean ground beef 1 small onion, chopped (about 1/3 cup) 1 garlic clove, minced 1 (10-3/4 oz.) can condensed cream of mushroom soup 1 (10 oz.) chopped green chilies 1 (10 oz.) can enchilada sauce 10 (6 inch) corn tortillas 12 oz. (3 cups) shredded Monterey Jack cheese Paprika Chopped fresh cilantro
New England Baked Beans
Ingredients: 1-1/2 pounds dry navy beans (3 cups) 1 medium onion, chopped 1 cup ketchup 1 cup brown sugar 1 additional cup water 2 tsp. dry mustard 2 Tbsp. dark molasses 1 Tbsp. salt 1/4 lb. salt pork, ground or diced Directions: Cook dry beans in water until softened. (See top of page) Drain and
Creamy Scalloped Potatoes **
Ingredients: 2 lb. potatoes (about 6 medium) 1/4 tsp. pepper 3 Tbsp. butter 1 small onion, thinly sliced 1 can cream of mushroom soup 1/4 cup flour 1 tsp. salt 4 slices American cheese Directions: Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 tsp. cream of tarter. Drain. Put half
Creamy Ham and Potatoes
Ingredients: 8 medium potatoes, peeled and cut into 1/4-inch slices 2 medium onions, finely chopped 1-1/2 cups cubed fully cooked ham 2 Tbsp. butter OR margarine 2 Tbsp. all-purpose flour 1 tsp. ground mustard 1/2 tsp. each salt & pepper 1 can (10-3/4 oz.) condensed cream of celery soup, undiluted 1-1/3 cups water 1 cup
Jambalaya
Ingredients: 1 pound cooked smoked sausage, sliced 2 cups cooked ham, diced 2 onions, chopped 2 stalks celery, sliced 1/2 green pepper, diced 1 28-ounce can whole tomatoes 1/4 cup tomato paste 1 tablespoon minced garlic 1 tablespoon parsley, minced 1/2 teaspoon dried thyme 2 whole cloves 2 tablespoons olive oil 1 pound medium to
Chicken Casablanca
Ingredients: 1 large onion, sliced 1 teaspoon fresh ginger, grated 2 cloves garlic, minced 3 large carrots, diced 2 large potatoes, peeled and diced 1 medium zucchini, sliced 1″ thick 1 15-oz. can garbanzo beans, drained 3 pounds. boneless chicken breast 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon
Lentil Soup
Ingredients: 6 cups water 1/4 cup parsley (chopped fresh, or 2 Tablespoons dried parsley optional) 2 teaspoons beef bouillon (or 2 cubes beef bouillon) 1 1/2 cups lentils (dry) 2 carrot (medium, sliced) 1 onion (medium, chopped) 2 celery stalk (sliced) Directions: Mix all ingredients together in slow cooker. Cook on LOW for 8 to
Beef Stew
Ingredients: 2 pounds stew meat (cut into 1 inch cubes) 1/4 cup flour (all purpose) salt and pepper (to taste) 2 cups water 2 teaspoons beef bouillon (2 cubes) 1 garlic clove (finely chopped) 3 carrots (sliced) 3 potatoes (diced) 2 onions (chopped) 1 celery stalk (sliced) Directions: Place meat in slow cooker. Mix flour,
