In a small pan,
cook green bell pepper for 5 minutes, or until softened.
Not exact matches
This easy black eyed pea stew starts with andouille sausage and pork belly
cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and
green bell peppers, along with some leeks and garlic for extra flavor.
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh
cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped
green and red
bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped
green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry
cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
(Angelina, being a frugal
cook, invariably made her version entirely with the less expensive
green bell peppers.)
4 cups
cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red
bell pepper 1 finely diced jalapeno 1 4 oz can chopped
green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup cream 1 generous cup grated Pepper Jack cheese 2 tablespoons butter Salt Pepper
You'll start my
cooking sliced chicken with spices (cumin, chili powder), and
cooking sliced
bell peppers and canned
green chiles:
Thinly sliced
green bell peppers, roasted red peppers, a jalapeno, onion, garlic and fresh chopped tomatoes seasoned with thyme and paprika are
cooked in a skillet until soft, tender and juicy.
You can sub any
cooked meat pork, beef shrimp and any Asian style fresh vegetables like red
bell pepper, carrots snow peas,
green onions.
Add
green bell pepper and let it
cook until softened, about 5 minutes.
1 Large can
cooked Black beans 1 Large onion, chopped (1 TBS dried) 1 Large
green or red
bell pepper, chopped Cream of Chicken soup substitute (see recipe below) 1 (4 oz.)
Add the
green and red
bell peppers and
cook, stirring frequently, for 7 minutes until softened.
French Toast Recipe in Indian Style Recipe & Image:
Cooking From The Heart Time: 10 Minutes Ingredients: Eggs — 4 (beaten) Milk — 2tbsp onions — 2 (chopped)
Green chilies — 2 (chopped) Tomato — 1 (chopped)
Green bell pepper or capsicum — 1 (chopped) Coriander leaves — 1 -LSB-...]
Add the red and
green bell pepper and
cook for 2 - 3 minutes, stirring occasionally.
Steam
cooking significantly improves in vitro bile acid binding of collard
greens, kale, mustard
greens, broccoli,
green bell pepper, and cabbage.
6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs
Cooking spray 1 (7 ounce) jar roasted red
bell peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed salad
greens
Pin It Ingredients: The salad: 2 cups
cooked quinoa (here is a video tutorial for how to
cook quinoa) 1
green bell pepper, cut into strips 1 handful of roasted hazelnuts 1/2 cup pomegranate seeds 1 handful of fresh cilantro... Continue Reading →
3 to 4 cups shredded
cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly sliced 1
green bell pepper, finely sliced in short strips 1 long red chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
Add the carrots, ginger,
green bell pepper and red
bell pepper;
cook for 1 minute, stirring constantly.
Scrambled eggs,
cooked sausage (pork, water, salt, spices, sugar, flavoring), two cheeses (pasteurized blended Cheddar cheese [milk, culture, salt, sodium citrate, enzymes, apocarotenal -LCB- color -RCB--RSB-, Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, hash browns (potatoes, vegetable oil [contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn], dextrose, natural flavor, salt, sodium acid pyrophosphate added to maintain natural color), onions,
green chiles, vinegar,
bell peppers (
bell peppers, water, citric acid), water, chile peppers (chile peppers, citric acid), modified food starch, flavorings, salt.
Add red
bell pepper,
green bell pepper, and onion and
cook 4 to 6 minutes until tender.
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup
bell pepper cut into strips, * (red, yellow,
green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups
cooked jasmine or basmati rice
Ingredients 4 cups
cooked macaroni or cavatappi 1 Tbsp olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red
bell pepper 1 finely diced jalapeno 1 4 oz can chopped
green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup half and half 1 generous cup grated Pepperjack cheese (I sometimes use half pepperjack and half mild cheddar) 2 Tbsp butter Salt Pepper Directions Boil pasta until al dente.
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red
bell pepper, chopped 1/2
green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for ga
green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles,
cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce
Green onions, diced for ga
Green onions, diced for garnish
Chilli Fish Bangla Recipe Recipe & Image:
Cooking From The Heart Ingredients: Fish Fillet basa / Telepia 250 grm Ginger 1 tsp Garlic 1 tsp Onion, quartered, layers separated 1 medium Spring onions 1 stalk Red
green orange yellow
bell peppers 1 cup Cornstarch 1 tbsp Soya sauce 1 tsp Vinegar 1 -LSB-...]
First we start by
cooking the lentils with vegetable broth and then lightly sauté onion, mushrooms, garlic, carrots, and
green bell pepper.
filling: roasted vegetables (I roasted red and
green bell peppers, onion, and mushrooms - make sure to drain any excess liquid before adding to the pizza) spinach,
cooked and chopped (remember to squeeze out any liquid) black olives, sliced 8 oz.
Salad 2 cucumbers, seeded, quartered lengthwise, sliced crosswise 1/4 - inch slices 1 pound
cooked deveined peeled medium shrimp 4 cups thinly sliced Napa cabbage 1 medium red
bell pepper, cut into matchstick - size strips 1 medium yellow
bell pepper, cut into matchstick - size strips 3
green onions sliced 1/2 cup cilantro, chopped 1/2 cup sliced basil leaves
Yield: 8 servings Prep Time: 15 minutes
Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium onion, chopped 1
green bell pepper, diced 1 (28 ounce) can diced tomatoes with juice 2 cups tomato juice 2 (15.25 - ounce) can black beans, drained 1 (15 ounce) can pumpkin puree 2 tablespoon chili powder 2 teaspoon cumin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon pepper hot sauce to taste Directions: One Year Ago: Turkey Shepherd's Pie.
Shredded beef steak (
cooked beef, beef broth, salt), water,
green chilies,
bell peppers, three cheeses (pasteurized process American cheese [American cheese -LCB- milk, cheese culture, salt, enzymes -RCB-, water, milkfat, sodium citrate, salt, sodium phosphates, color -LCB- annatto and apocarotenal -RCB--RSB-, Cheddar cheese [pasteurized milk, cheese culture, salt, enzymes and annatto], Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, modified food starch, contains 2 % or less of: tomato paste, vinegar, jalapeños (jalapeño peppers, salt, acetic acid, water, calcium chloride), hydrolyzed corn gluten, soy protein, wheat gluten, partially hydrogenated soybean & cottonseed oil, flavorings, dehydrated
bell peppers.
Cooked beans (water, pinto beans), three cheeses (pasteurized process American cheese [American cheese -LCB- milk, cheese culture, salt, enzymes -RCB-, water, milkfat, sodium citrate, salt, sodium phosphates, color -LCB- annatto and apocarotenal -RCB--RSB-, Cheddar cheese [pasteurized milk, cheese culture, salt, enzymes and annatto], Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, water,
green chiles,
bell peppers (
bell peppers, water, citric acid), contains 2 % or less of: modified food starch, flavorings including paprika, salt, vinegar, dehydrated onion, chile peppers (red chile peppers, citric acid), guar gum, crushed red pepper.
The key ingredients are
cooked beans or legumes, nuts, vital wheat gluten, and raw oats plus onion, celery, and
bell pepper (or, in this case, winter
greens) for flavor and mositure, and the spices of your choice.
1 1/2 pounds
cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4
green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced
green or red
bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
Beef steak strips,
cooked beans (water, beans, flavorings including paprika, salt, dehydrated onion, bleached wheat flour enriched [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid]-RRB-, onions, tomatoes (tomatoes, tomato puree, citric acid), jalapeños (jalapeño peppers, water, vinegar, salt, garlic powder, calcium chloride),
bell peppers (
bell peppers, water, citric acid),
green chiles, modified food starch, water, contains 2 % or less of: vinegar, flavorings including paprika, beef flavored base (salt, hydrolyzed soy protein, dextrose, seasonings [onion powder, garlic powder], chicken fat, beef extract, caramel color and spices), salt, chile peppers (red chile peppers, citric acid).
Step 3Add the
green bell pepper to the skillet and
cook it in the fat rendered from the sausage until soft, about 3 minutes.
Slow
Cooker Swiss Steak with Cauliflower Mash 1.5 pounds sirloin steak or round steak 1 small onion 2 ribs celery, diced 1
green bell pepper 1 28 ounce can diced tomatoes 1 tablespoon Worcestershire sauce 3 cloves garlic 1/2 teaspoon dried oregano leaves 1 bay leaf 1 - 2 tablespoons whole wheat flour 1 medium head of cauliflower 1 tablespoon butter
1 tablespoon olive oil 1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea salt freshly ground black pepper to taste 1/2 cup red
bell pepper, chopped 2 cups
cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced
green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons sesame seeds 1⁄8 teaspoon sea salt 1 tablespoon olive oil for frying patties
1 cups dried lentils (or 2 cups already
cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red
bell pepper, chopped 1
green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!
Toss in
green bell pepper and
cook for another 2 minutes until slightly softened.
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium
green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted
green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean
cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup
green bell pepper, diced 1⁄3 cup celery, diced 1 cup
cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
The Appetizer is a choice between shared Crispy Brussel Sprouts topped with soft
cooked egg, cranberries, goat cheese, and almond or a Santa Barbara Salad with
greens and Falkner Riesling lavender vinaigrette served with walnuts, gorgonzola cheese, and fresh apple; entrée options for each diner will be either a Charbroiled Center Cut Sirloin Steak served with roasted red potatoes, grilled zucchini, and a Gorgonzola demi - glace, or Jumbo Shrimp Pasta with spinach, roasted red
bell peppers, asparagus and a Boursin cheese cream sauce; the shared dessert choice is a wonderful house - made Cinnamon Apple Tart served with a scoop of vanilla ice cream.
Mix up the quantities and proportions to suit your taste and the situation: Add chopped avocado just before serving in place of the cucumber, use
cooked green beans instead of
bell pepper, add halved cherry tomatoes, or top with basil ribbons.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large
green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice
Cooked brown rice (optional)
1 pkg (8 oz) Nasoya ® TofuBaked, Teriyaki or Sesame Ginger flavor, cut into 1 / 4 - inch pieces 1 1/2 cups water 3/4 cup quinoa, rinsed 2 1/2 cups
cooked quinoa 1 cup cut - up broccolini or broccoli, steamed 1/2 cup chopped
green onions 1 tbsp soy sauce 1 tsp Sriracha sauce 4 large
bell peppers
Soup 1 tablespoon canola oil 1 tablespoon butter 1 medium yellow onion, chopped 1 rib celery, chopped 2 cloves fresh garlic, minced 4 cups chicken stock 1 red
bell pepper, chopped 1 poblano pepper or
green bell pepper, chopped 1/2 jalapeño pepper, seeded and finely minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon sugar 1 tablespoon chili powder 15 ounces can tomato puree 1 tablespoon Worcestershire sauce 1 pound
cooked chicken, cubed or pulled
For the topping: 2 carrots, peeled and grated 1 cup
cooked black - eyed peas (other 1/2 can) 1 red
bell pepper, sliced or diced 1/2 medium onion, diced 1/2 medium sweet potato, grated 4
green onions, minced 1 tsp crushed red pepper 2T sunflower seeds
Additions 1 - 2 cups (1 pound) proteins or meat,
cooked and chopped or very thinly sliced 1 1/2 cups vegetables, bite - sized, partially pre-
cooked 1 cup mushrooms, pieces or slices, precooked 6
green onions, thinly sliced 1/2 cup onions, chopped or rings, saut ed first 2
bell peppers, rings / chopped 1 - 2 cups cheese, shredded or cottage cheese, drained
ground beef or bulk Italian sausage,
cooked and drained 1 1/2 cups milk 1/3 cup chopped onion 3 large eggs 1/2 cups chopped
green bell pepper 3/4 cup baking mix 1 - 1 1/2 cups shredded mozzarella cheese Fast Pizza Sauce (recipe follows)
Prep Time 15 min
Cook Time 3 hr Total Time 3 hr 15 min Prep Time 15 min
Cook Time 3 hr Total Time 3 hr 15 min Ingredients 1 cup dry red beans, rinsed 1/2 yellow onion, diced 1 tablespoon olive oil 2 cloves garlic, diced 2 carrots, diced 1
bell pepper, diced 2 cups chicken broth 1 bay leaf 1/2 teaspoon oregano 1 tablespoon paprika 1/4 teaspoon cayenne pepper (or to taste) salt & pepper to taste 2 cups
cooked brown rice
Green onion (optional)