242235 baked casserole red es Recipes

  • Baked Sweet Red and Yellow Pepper Wedges
    red bell peppers, yellow bell peppers and
    10 More
    red bell peppers, yellow bell peppers, sweet onion, finely chopped, crushed tomatoes, drained, fresh parsley, chopped, olive oil, olive oil, pine nuts, garlic, minced, salt, pepper, fresh breadcrumb
    1 hour , 12 ingredients
  • Baked French Toast Casserole From Miss Paula
    french bread, eggs, half and half, milk, sugar and
    13 More
    french bread, eggs, half and half, milk, sugar, vanilla extract, cinnamon, nutmeg (freshly grated ), salt, praline topping, butter, softened, brown sugar, chopped pecans (optional), light corn syrup, cinnamon, ground nutmeg, blend together well and spread over top of bread (like frosting)., bake casserole for 45-60 minutes at 350 degrees until puffed and lightly golden.
    50 min, 18 ingredients
  • Baked Sweet Red Peppers And Yellow Summer Squash
    yellow squash, washed, trimmed and sliced 1/4 thick and
    9 More
    yellow squash, washed, trimmed and sliced 1/4 thick, sweet red peppers, washed, cored and cut into 1 pieces, fresh red tomatoes, sliced 1/4 thick, scallions, sliced to 1/4 including tops, garlic, peeled and crushed, dill seed, crushed, coriander seeds, crushed, salt, fresh ground black pepper, butter or margarine
    10 ingredients
  • Potato-Stuffed Red Bell Peppers
    baking potatoes, red peppers, halved, sour cream and
    8 More
    baking potatoes, red peppers, halved, sour cream, gouda cheese, shredded, green onion, chopped, butter, parsley flakes, salt, ground black pepper, seasoning salt (i used greek ), paprika
    1 hour 10 min, 11 ingredients
  • Baked Chili Red Chicken  Strips
    chicken breasts, cooked, eggs, beaten, vegetable oil and
    9 More
    chicken breasts, cooked, eggs, beaten, vegetable oil, chili powder, ground cumin, salt, paprika, chili peppers (optional) or 2 jalapeno peppers, diced (optional), flour or 1 cup rice, baking powder, milk, pam cooking spray
    27 min, 12 ingredients
  • Red Wine Cake
    eggs, pecans, ground, butter, softened, sugar, cinnamon and
    4 More
    eggs, pecans, ground, butter, softened, sugar, cinnamon, cocoa, unsweetened, all-purpose flour, baking powder, red wine
    1 hour 10 min, 9 ingredients
  • Red Chile Tamales
    masa harina flour, lard, salt, baking powder and
    6 More
    masa harina flour, lard, salt, baking powder, red chile (hot or mild ), water, beef roast, salt and pepper, garlic, corn husk , soak in water until soft, drained and wiped dry
    1 hour 40 min, 10 ingredients
  • Baked Potato Casserole
    red potatoes, bacon, shredded sharp cheddar cheese and
    7 More
    red potatoes, bacon, shredded sharp cheddar cheese, processed cheese sauce, sour cream, mayonnaise, onions, finely chopped, minced chives, salt, ground black pepper
    1 hour 45 min, 10 ingredients
  • Baked Potato and Onion Salad Baked Potato and Onion Salad
    baking potatoes, red onions, unpeeled and
    7 More
    baking potatoes, red onions, unpeeled, extra-virgin olive oil, dry red wine, red wine vinegar, fennel seed, crushed, black pepper, salt, capers , rinsed well
    1 min, 9 ingredients
  • Baked Whole Red Snapper with Garlic Baked Whole Red Snapper with Garlic
    whole red snapper, cleaned, minced garlic and
    5 More
    whole red snapper, cleaned, minced garlic, fresh lemon juice, seafood seasoning, chilled butter , cut into pieces, fresh thyme sprigs, lemon slices
    7 ingredients
  • Baked Cabbage Squares Baked Cabbage Squares
    grated cabbage, chickpea flour, chopped gingerroot and
    8 More
    grated cabbage, chickpea flour, chopped gingerroot, oil , plus, oil, grated coconut or 1/2 cup desiccated coconut, fresh coriander, baking soda, red chili powder, salt, sesame seeds
    1 hour , 11 ingredients
  • BBQ Baked Beans-N-Bacon BBQ Baked Beans-N-Bacon
    baked beans, red bell pepper (chopped ) and
    9 More
    baked beans, red bell pepper (chopped ), green bell pepper (chopped ), brown sugar, garlic, minced, cayenne pepper, chili powder, onion (diced ), yellow mustard, barbecue sauce, bacon (cut in small pieces)
    11 min, 11 ingredients
  • Red Velvet Cupcakes with Fluffy Meringue Icing Red Velvet Cupcakes with Fluffy Meringue Icing
    all-purpose flour, unsweetened cocoa powder, fine salt and
    16 More
    all-purpose flour, unsweetened cocoa powder, fine salt, unsalted butter, at room temperature, sugar, eggs, at room temperature, red gel paste food coloring (see cook s note), pure vanilla extract, sour cream, at room temperature, white vinegar, baking soda, red, pink and white miniature nonpareils, for sprinkling, egg whites, sugar, cream of tartar, fine salt, pure vanilla extract, drops pure almond extract, equipment: standard 12 (1/2 cup) muffin tin
    55 min, 19 ingredients
  • Baked New Red Potatoes Baked New Red Potatoes
    new red potatoes -washed, butter, olive oil, season salt
    40 min, 4 ingredients
  • Cinnamon Baked Apples In The Microwave Cinnamon Baked Apples In The Microwave
    baking apples, red cinnamon candies
    5 min, 2 ingredients
  • Baked Stuffed Red Snapper Baked Stuffed Red Snapper
    fresh shrimp, peeled and deveined, onion, chopped and
    15 More
    fresh shrimp, peeled and deveined, onion, chopped, garlic, minced, shortening, melted, water, bread, green pepper, finely chopped, chopped fresh parsley, chopped celery, fresh oysters, drained and chopped, salt, pepper, bay leaf, dried whole thyme, red snapper fillets (about 4 lb), creole sauce, fresh parsley sprigs (optional)
    17 ingredients
  • Baked Stuffed Red Snapper Baked Stuffed Red Snapper
    dressed red snapper, cracker crumbs and
    13 More
    dressed red snapper, cracker crumbs, bread, cubed and toasted, chopped celery, minced onion, minced fresh parsley, butter or margarine, melted, egg, lightly beaten, salt, divided, pepper, divided, butter or margarine, softened, all-purpose flour, bacon, whole tomatoes, chopped, lemon slices
    15 ingredients
  • Poblano Chile Casserole With Corn And Cheese Poblano Chile Casserole With Corn And Cheese
    poblano chile casserole with corn and cheese and
    24 More
    poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
    20 min, 25 ingredients




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