|by Reed Hearon|
Salsa is hot. Salsa goes with anything and is never boring. Salsa is fresh, healthy, intense, easy to make.
Tip: Try ahead stuffed peppers for more results.
1 - 10 of 12 for make ahead stuffed peppers
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1. In a ... mix dried thyme, pepper and 1 teaspoon ... if necessary to make 3 tablespoons); skim ... on platter with pork roast. Garnish with fresh thyme.
Preheat oven to ... chives, salt and pepper until smooth and ... uncovered at 450 degrees for 30 minutes. Makes 8 servings. Great for holidays to save time.
Scrub potatoes and ... enough milk to make smooth and fluffy. ... onions, salt and pepper. Spoon back ... freezer and heat 45-60 minutes (at 350 degrees).
Bake potatoes, cut lengthwise, scoop out potato and mash, leave 1/4 inch space around shell so it will hold shape. Add ingredients, whip and refill ...
Bake potatoes at ... chives, salt and pepper, and mix ... thoroughly, then put in plastic bags. When ready to use, thaw and bake at 350 degrees for 25 minutes.
Toss cabbage, sugar, onion, olives and green pepper in a large ... Pour hot mixture over cabbage, cover and refrigerate 24 hours before serving. Serves 8.
Combine stuffing mix, ... salt, 1/4 teaspoon pepper, parsley flakes, ... Can be prepared ahead and reheated. Also ... ahead, do not slice until time to serve.
Preheat oven to ... Add the red peppers and cook 1 ... to a day ahead. Refrigerate, covered; ... until smooth. If the sauce is too thick, thin with milk.)
Combine bread cubes, ... Worcestershire sauce and pepper. Cut round ... 66. Tips: To make ahead: Prepare meat ... refrigerator or freezer and reheat to serve.
Toss all of ... moistness. Salt and pepper to taste. Mix well. (A good do ahead dish, layer ingredients, ... any excess juice off before adding dressing.)
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