Cajun Cream Cheese Stuffed Anaheim Peppers Ingredients 5 Anaheim peppers, stemmed and cored (or more as needed, depending on the size) 8 ounces cream cheese 2 ounces shredded cheddar cheese 2 tablespoons Cajun
seasoning Cooking Directions In a mixing bowl, combine cheeses with Cajun seasoning.
Not exact matches
Directions: Put turkey leg or thigh in pressure
cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and
cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and s
cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium /
Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and s
Cook for 30 minutes from the time the
cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and
seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.
Cook the meat according to the taco
seasoning directions.
1 lb, curly, mini lasagna noodles,
cooked according to package
directions 1 lb ground beef 1 clove garlic, minced 1/2 onion, diced 1 quart store - bought or homemade marinara sauce 2 c cottage cheese 2 c sour cream 1 tsp dried italian
seasoning 2 c shredded mozzarella cheese
Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and
cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and se
cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme /
Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and se
Cook onions until soft, not browned, and
season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix,
cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and se
cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for
seasoning and serve.
Prepare couscous according to
cooking directions, I like to use only half of the
seasoning packet to reduce the sodium.
Ingredients: 1/4 C mayonnaise 1 1/2 tsp steak
seasoning 1/4 C Chipotle Barbecue Sauce 1 lb ground beef 4 bacon strips,
cooked and crumbled 4 slices cheese 1 1/2 tsp dried minced onion
Directions: Mix together mayonnaise and barbecue sauce in a small bowl.
Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and
cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust
seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.
Directions: Heat oil in a large skillet /
Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and
season with salt, pepper and chili sauce to taste.
Cook noodles as per
directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and
season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate
Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop
cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and
cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and
cook briefly, a minute or so / Add
cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust
seasoning and
cooking time as needed / / Remaining liquid is added after soup has been blended.
Ingredients 4 each (4 oz) boneless, skinless chicken breasts 1 1/2 cups flour, plus 1 tablespoon 1 Tbsp salt 2 tsp black pepper 2 tsp Italian
seasoning 1 lb fettuccine pasta,
cooked according to package
directions 5 Tbsp olive oil 1 Tbsp garlic, chopped 1 red pepper, julienne cut 1/2 cup white wine 1/2 lb whole leaf spinach, stemmed 2 cups heavy cream 1 cup Parmesan cheese, grated
Directions:
Cook the ground beef till done and no pink remains, and toward the end of
cooking, stir in the garlic and Italian
seasoning, and add salt and pepper to taste.
Preparation Time: 20 - 25 minutes
Cooking Time: 1 hour Ingredients, Serves 4 - 6 11 Yukon potatoes, peeled and sliced 20 carrots, peeled and cut into bite - sized pieces 1 yellow onion, cut into rings 1 - 2 roasted garlic heads 4 - 5 cups vegetable broth 1 tbsp poultry
seasoning 1/2 -1 tbsp bouquet garni fresh ground pepper sea salt
Directions Preheat oven to 400 degrees.