383681 vegetable pie parmesan pepper biscuits Recipes

carrot cut into cubes, chopped broccoli, chopped cauliflower, chopped beans, red onion, chopped, mushroom in oil, olive or vegetable oil, salt and pepper

sweet red or green peppers, chopped, sliced fresh mushrooms, onions, chopped, butter, reduced-sodium chicken broth or vegetable broth, pearl barley, pepper

extra-virgin olive oil, hot plain popcorn, grated parmigiano-reggiano (1/3 cup), black pepper, salt

vegetable oil, green peppers or yellow peppers, cut into strips, sliced fresh mushrooms, dried basil leaves, crushed, garlic powder, pace picante sauce, tomatoes, coarsely chopped, shrimp, peeled and deveined, cooked medium tube-shaped pasta (ziti)

green pepper, thinly sliced, sweet red pepper, thinly sliced, fresh mushrooms, sliced, vinegar, vegetable oil, salt, pepper, garlic powder , optional

green bell peppers (or red or yellow ), olive oil, onion, sliced, celery, sliced thin, garlic cloves, sliced, cooked red kidney beans, drained, chopped olive (optional), whole kernel corn (fresh or frozen ), yellow cornmeal, chili powder, stewed tomatoes, corn chips, crumbled, shredded cheddar cheese (optional)

unbleached all-purpose flour, baking powder, baking soda, salt, sugar, butter, grated cheddar cheese (i prefer sharp), fresh coarse ground black pepper, buttermilk (plus more for glaze) or 3/4 cup plain yogurt (plus more for glaze)

water, vegetable broth, green pepper, chopped, yellow onions, chopped, garlic cloves, minced, carrots, chopped, stalks celery, chopped, kale, chopped, yukon gold potatoes, chopped and mashed, green beans, kidney beans, brown rice

olive oil, julienned yellow onions, minced garlic, chopped parsley, rice wine vinegar, salt and pepper, pureed parsnip, assorted julienne grilled vegetables (red onions, peppers, yellow squash, tomatoes, etc.), grated maytag white cheddar, flour tortillas, olive oil, grated maytag white cheddar, cilantro sour cream

head cabbage cut up, head cauliflower, carrots cut in small strips, fresh green beans chopped, fresh bean sprouts, peanut sauce, oil, white onions finely chopped, garlic minced, vegetable stock, hot peppers chopped, lemon juice, grated rind of 1 lemon, chunky peanut butter, bay leaves, ginger root finely grated, salt, soy sauce with 1 tsp brown sugar added

vegetable oil, red pepper , cut into short, narrow strips, sliced mushrooms, firm tofu, well drained and crumbled, green onions, thinly sliced, curry powder, salt and black pepper, to taste, ripe tomato, finely diced, coarsely chopped parsley or 1 tbsp cilantro

vegetable oil, cayenne pepper, sugar, walnut halves, walnut oil, white wine vinegar, chopped fresh cilantro , plus some for garnish, red onion, peeled, cut into thick wedges with stem end left intact, red bell pepper, seeded , cut into strips, yellow bell pepper, seeded , cut into strips, fresh watercress, trimmed and washed

roasted garlic-flavored vegetable oil, green pepper , cut into strips, sweet red pepper , cut into strips, sweet yellow pepper , cut into strips, onion , cut into eighths, sliced fresh mushrooms, salt, freshly ground pepper

pork loin steaks (75 g steaks), olive oil or 1 tbsp vegetable oil, dried chili pepper flakes, flaked sea salt, green apples, coarsely grated (i like to use granny smith apples), cabbage, shredded, chives, chopped, whole egg mayonnaise, honey or 10 drops of stevia liquid, to your taste

onions (chopped ), green pepper (chopped ), oil, flour, milk, cooked ham (diced ), cream of chicken soup, all-purpose flour (sifted), baking powder, salt, shortening, cheddar cheese (grated ), milk

hamburger, drippings, onion, chopped, canned tomato, tomato sauce, pepper, salt, lima beans, margarine

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

butter, onion , sinely chopped, fresh minced garlic (or to taste), celery ribs, finely diced, cream of chicken soup, undiluted, half-and-half cream, poultry seasoning, old cheddar cheese, shredded, parmesan cheese, cooked chicken, chopped, frozen vegetables, thawed, salt and pepper, flakey large refrigerated biscuits