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Stuffed Green Peppers
Heat the oven to 350 degrees fahrenheit cut each bell pepper lengthwise in half.
Wash the insides and outsides of the peppers after removing the seeds and membranes.
Cook the peppers in the boiling salted water for 5 minutes then drain and set aside.
Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
Drain off the excess fat.
Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
Place the peppers, cut sides up, in an ungreased baking pan 9 x 9 x 2 or 8 x 8 x 2-inches.
Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.
Stuffed Green Pepper
Combine meat, rice, onion, salt & pepper and jelly together.
Stuff the peppers with the meat mixture.
In a dutch oven place soup do not add water put the green peppers on top of that.
Pour the can of tomatoes over the green peppers.
Cover and bring to a boil.
Simmer and cook for 1 1/2 hrs.
On top of the stove.
Stuffed Hot Green Peppers With Lime
Wash peppers and wipe out all traces of moisture.
Make a slit in each lengthwise.
Mix all dry masalas and stuff chillies well.
Place in a clean dry jar.
Cut 5 lemons into quarters.
Add to the jar.
Extract juice of remaining lemons pour over the pickled chillies.
Shake well.
Keep aside in an insect-free area.
Shake every day.
The pepper will marinate enough in about 8-10 days.
Store in airtight jar in fridge, thereafter.
Stuffed Green Peppers With Cheese
Cut tops from green peppers; discard seeds and membranes.
Chop enough of the tops to make 1/4 cup, set aside.
Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
Sprinkle insides of peppers lightly with salt.
In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
Drain off excess fat.
Add undrained tomatoes, uncooked rice, water, salt, worchestershire, and a dash of pepper.
Bring to boiling, reduce heat.
Cover and simmer about 20 minutes or till rice is tender.
Stir in cheese.
Stuff peppers with meat mixture.
Place in a 10×6x2 baking dish.
Bake, covered in a 350 degree oven for 30 minutes.
We had these not too long ago and we both decided that they needed a little more seasoning.
We put a little hot pepper sauce on them and they were much better.
I would probably include 2 teaspoons in the meat mix the next time.
Stuffed Green Peppers In The Pot
Cut a thin slice from top of each pepper; scoop out seeds and membrane.
Parboil peppers in a small amount of boiling salted water for 3 minutes; drain well.
Stand peppers in slow cooker.
Shape ground beef into a large patty in a skillet; brown 5 minutes on each side; then break up into small chunks 3.
Stir in pork and beans, half of the onion rings and mustard.
Spoon into pepper cups, divinding evenly; pour tomato sauce over ; cover.
Cook on low for 8 hours or on high for 4 hours, or until peppers are tender.
Top with remaining french fried onion rings.
Circle, casserole cookery.
Meals.
Stuffed Green Peppers (Oven Bag)
Preheat oven to 350 degrees.
Place large size 14 x 20″ oven cooking bag in 12 x 8 x 2 baking dish.
In small bowl,combine flour, tomato paste,water and sugar.
Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce into bag.
Brown ground beef in skillet.
Add onion and garlic;cook until transparent.
Drain excess fat.
Stir in cheese,rice,salt,pepper and tomato sauce.
Remove tops and seeds from green peppers;stuff with meat mixture.
Place stuffed peppers in bag.
Close bag with nylon tie;make 6 half-inch slits in top.
Bake 30 to 40 minutes or until peppers are tender.
To serve, spoon sauce over stuffed peppers.
Stir-Fry Of Scallops, Prawns, Green Lip Mussels And Oyster
If using fresh prawns in the recipe, cook in boiling water for 6 minutes, then cool and shell.
If using fresh scallops, open the shells, rinse well and remove the white part only for this dish.
Lightly steam the mussels for 3-4 minutes until lightly cooked.
In a wok, heat the olive oil and fry the ginger for 1 minute.
Add the scallops, tossed in a marinade of lightly beaten egg white and corn flour, but drain off the excess before cooking.
Cook for 1 minute on a high heat, then add the prawns and toss around.
In quick succession add the sliced spring onions, diced pepper, lemon juice, soy sauce and seasoning.
Add the mushrooms and heat thoroughly.
Serve garnished with parsley.
To cook the pasta, bring 4 pints of water to the boil, add 1dsp olive oil and a little salt.
Add the dried pasta and cook for 6-7 minutes until tender, then drain.
While still warm, toss with a little oil and fresh herbs.
Serve hot.
Stir-Fried Shrimp With Green Onions
For a chinese-style feast, offer this exquisite stir-fry with steamed rice and ginger-seasoned cooked carrots.
Be sure you have all of the ingredients ready before you start to cook, since stir-frying goes very quickly.
In a small bowl, mix the shrimp with the wine and cornstarch.
Heat the oil in a wok or wide frying pan over high heat.
Add the shrimp mixture and cook, stirring, until the shrimp turn bright pink, 2 to 3 minutes.
Add the onions and continue to cook, stirring, until the shrimp are just opaque in the center, cutting to test, about 2 more minutes.
Offer soy sauce to add to the taste, if desired.
Stir-Fried Pork Cubes With Green Peppers,Beijing Style
Wash the pork, cut into 1/2-inch small cubes, and mix with 1/2 tsp salt.
Beat the egg whites and mix with 3 tsp of the cornstarch.
Add the pork cubes and mix to coat well.
Set aside.
Mix the stock with the remaining 1 tsp of cornstarch,1/2 tsp saltor to taste, rice wine, woy sauce, scallions, ginger, garlic, and sugar.
Set aside.
Heat the oil in a wok to moderately hot.
Add the pork cubes and stir-fry for about out the oil from the wok and reheat.
Add the green peppers and stir-fry for 30 seconds.
Then add the pork cubes.
Stir the sauce to blend it, then add to the wok.
Add the peanuts and hot chili oil.
Bring to a boil.
Stir-Fried Pork With Green Onions
Cut meat across grain into thin slices; then cut lengthwise into matchstick-size strips.
In a small bowl, combine cornstarch and wine; add pork, stirring to coat well.
Set a wok or wide frying pan over high heat.
When pan is hot, add oil and swirl to coat bottom.
When oil is hot, add pork mixture and cook, stirring, until lightly browned 2 to 3 minutes.
Add onions and garlic and continue to cook, stirring, for 2 to 3 more minutes.
Spoon into a warm serving bowl.
Season to taste with salt and pepper.
Hunt and pecked by john blackwell, taylorsville, utah, u.
Stir-Fried Oysters With Garlic And Green Onio
*note: gingerroot should be chopped.
Bring 4 cups water in large saucepan to boil.
Plunge oysters into boiling water.
Cook 10 to 15 seconds, until edges begin to curl.
Remove with slotted spoon to paper towels to drain.
Blend cornstarch with 2 tablespoons water until smooth.
Stir in oyster sauce, soy sauce and salt.
Set aside.
Heat oil in wok until hot.
Add wine, oysters, garlic, green onions and ginger.
Stir-fry 15 seconds.
Drain off any excess liquid that accumulates.
Stir in reserved sauce.
Stir-fry 1 minute, just until sauce bubbles and thickens.
Stir-Fried Cabbage With Green Onions
Dissolve cornstarch in 1 tablespoon broth in small bowl.
Set aside.
Heat oil in wok or heavy large skillet over high heat.
Add garlic and saute until golden, about 1 minute.
Add cabbage and soy sauce and stir-fry until cabbage is tender, about 1 minute.
Add remaining 2 tablespoons broth, vinegar and sugar to wok and continue to stir-fry 1 minute.
Add green onions and cornstarch mixture and continue to stir-fry until cabbage is coated and slightly brown, 1 minute.
Stir-Fried Bean Curd With Green Beans In Hot
Trim the green beans and cut each one in half.
Boil them in ample water for 2 minutes and drain well.
Cut the bean curd into 3/4-inch cubes.
Crush and chop the garlic.
Heat the oil in a frying pan or wok.
When hot, add the garlic, salt, and green beans.
Stir-fry over medium heat for 2-1/2 minutes.
Add the bean curd pieces and turn them lightly with the beans for 1-1/2 minutes.
Pour in all the sauce ingredients.
Turn and stir them together for 1 minute.
Cook and turn for 1-1/2 minutes and serve.
Mintzias.
Stir Fried Spareribs With Green Peppers
Trim fat and remove membranes from ribs, cut between each rib to seperate.
Toss ribs, 2 teaspoons cornstarch, the soy sauce, salt and 1 teaspoon sugar in glass or plastic bowl.
Cover and refrigerate 30 minutes,.
Cut green peppers into 1-inch pieces.
Cut green onions into 2 inch pieces.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
Add vegetable oil, rotate wok to coat side.
Add ribs, garlic and gingerroot, stir fry 2 minutes.
Add bean sauce, stir fry 1 minute, stir in chicken broth.
Heat to boiling, reduce heat, cover and simmer 20 minutes.
Mix water, 2 tablespoons cornstarch and 1 teaspoon sugar, stir into ribs.
Cook and stir until thickened.
Add green peppers, cook and stir 1 minute.
Garnish with green onions.
Do-ahead directions: after simmering ribs 20 minutes cover and refrigerate no more then 24 hours.
Just before servering heat ribs to boiling, cover and cook 2 minutes, continue with recipe as directed.
Stingray And Green Mango Salad
Salt the fish then steam the stingray or skate oer simmering water until the flesh flakes easily, about 15 minutes.
Keep warm.
Dissolve the palm sugar in the rice wine vinegar.
Peel and grate the green mango.
Grind the chilli, garlic, shallot and tomatoes to a paste in a mortar and pestle.
Add the mangoes, 2 tablespoons of the crushed peanuts and 8 each of the herb leaves and grind to again to bruise the ingredients.
Transfer the mixture to a bowl and dress with 2 tablespoons of the palm sugar mixture, lime juice, fish sauce and crispy fried shallots.
To serve, gently mix large pieces of steamed stingray or skate with the salad then serve.
Stir Fried Green Beans With Pork And Chilies
Garlic cloves 6-9 fresh hot green or red chilies use 2, seeded 5 tbsp.
Vegetable oil 10 ounces Lean pork, ground 1/2 tsp.
Paprika 1 tsp.
Dark brown sugar 3 tbsp.
Fish sauce.
Wash and trim the beans.
Cut them crosswise into 1/4 - 1/3 inch rounds.
Peel the garlic and chop it finely.
Cut the chilies crosswise into very thin slices.
Put the oil in a wok and set it over a medium-high heat.
When the oil is hot, put in the garlic and green chilies.
Stir and fry until the garlic turns golden, then add the pork.
Stir and fry, breaking up any lumps, until the pork has lost its raw look.
Put in the beans, paprika, sugar, fish sauce, and 1 1/4 cups water.
Stir and cook on a medium-high heat for about 8-10 minutes, or until the beans are tender and most of the water has been absorbed.
Stir Fried Green Beans
Blanch green beans in boiling water for 3 minutes.
Drain, run under cool water to stop cooking and pat dry.
Heat wok over medium high heat.
Add sherry, garlic and ginger.
Stir for a few seconds.
Add green beans and stir for a minute.
Add stock, soy sauce, sesame oil.
Combine sherry and cornstarch.
Add to wok.
Stir.
Reduce to simmer and cook for another 3 minutes until sauce is thickened.
Stir in scallions and serve.
Ac.
Il> on dec 23, 97.
Stew Of Shellfish With Green Vegetables, Saffron Ginger Bro
Heat half the butter and add onion, half the galic and chilli and cook over a medium hear for 5-6 minutes without colour.
Remove half the mix and set aside.
Add the white wine and soy sauce to the remaining onions and bring to the boil, add the mussels, cover and cook for 3-5 minutes until the mussels have opened.
Remove the mussels and shuck leaving 9 in the shell for garinsh.
Strain and reserve the mussel cooking juices.
Meanwhile place the reserved onions in a large pan with the bacon removing the butter and cook until the bacon starts to crisp.
Add the potato, carrot, fennel, thyme and bay leaves and cook for 3 minutes.
Add the stock and lobster, bring to the boil and cook for a further 5 minutes.
Remove the lobster.
Add the mussel juices to the pan and cook until the vegetables are tneder.
Liquidise and pass through a fine sieve.
Add the safforn and cream and set aside.
Remove the body and claw from lobster.
Cut body in shell into 3.
Remove flesh from the claws.
Split the head and scoop out coral.
Set aside.
Blanche the vegetables.
Pan fry the prawns, squid and scallops for 1-2 minutes in butter and garlic.
Combine with the shelled mussels and lobster meat and coral.
Season and add coriander, mint and parsley.
Toss to combine.
Place shell fish mix in the cnetre of 3 plates, pour around the saffron broth and garnish with green vegatbles.
Stewed Green Beans With Tomato And Oregano
Heat the olive oil in a medium skillet over medium-low heat.
Cook the onion and garlic until soft, about 7 minutes.
Add the green beans along with the tomato juice, salt and pepper.
Stir well, cover and cook, stirring every 5 minutes, until the beans are tender and wilted, about 30 minutes.
Stir in the fresh oregano and cook an additional 5 minutes.
Serve hot.
Stewed Green Beans
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute green beans and onion with salt to taste, stirring occasionally, 8 to 10 minutes, or until beans begin to brown.
Add 1/4 cup water and cook until water is evaporated and skillet is almost dry.
Add tomatoes, lemon juice, and salt to taste and cook, stirring occasionally, until tomatoes are browned.
Add remaining 2 tablespoons water and cook until it is evaporated and tomatoes are very soft.