Search Results for "Peppers"
Recipe Results 42 of 44 pages
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
Indonesian Stir-Fry
Ingredients 3 hot green chili peppers, seeded and minced 2 tablespoons gingerroot, peeled and minced 4 cloves garlic, minced 1 tablespoon canola oil 1 cup sweet red peppers, diced 1 cup scallions, thinly sliced 2 cups stock 1/2 to 3/4 cup peanut butter 2 tablespoons low-sodium soy sauce 1 tablespoon lemon juice 1 teaspoon honey
Pepperoncini Beef (Tangy!)
Ingredients 3 to 4 lb. beef roast (use cheaper cut, like chuck) 1 beef bouillon cube per lb. of roast 1 tablespoon lemon juice per lb. of roast 1 tablespoon Worcestershire sauce per lb. of roast 1 tablespoon garlic salt (approx.) 1 (10 to 12 oz.) jar pepperoncini peppers (use mild if you can find
Squash Relish
Ingredients 3 lbs. yellow squash, shredded (12 cups) 4 large yellow onions, chopped 4 sweet red or green peppers, finely chopped 1/4 plus 1 tablespoon salt 2 tablespoons pickling spices 2 1/2 s cider vinegar (5% acidity) 1 teaspoon ground turmeric 6 cups sugar Directions Combine squash, onions, and peppers in large bowl; toss gently.
Pottsfield Relish
Ingredients 3 pints ripe tomatoes, chopped 3 pints green tomatoes, chopped 1 medium cabbage, cored and chopped 1 bunch celery, chopped 4 onions, chopped 4 sweet red peppers, chopped 1/2 cup salt 6 cups vinegar (5% acidity) 6 cups sugar 1/4 whole mustard seeds 1/4 celery seeds 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves
Tomato Paste Salsa
Ingredients 3 quarts tomatoes, peeled and chopped 4 cups green peppers, chopped (about 2 large bell peppers) 1 (12-oz) jar jalapeno peppers (in vinegar, drained) 1 cup long green chilies, seeded and chopped (about 3 chilies) 3 cups onions, chopped (about 3 medium) 3 cups celery, chopped 4 cloves garlic, minced 2 (12-oz.) cans tomato
