Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Stuffed Pepper With Smoked Corn
Conventional oven instructions: cut a thin slice from stem end of each pepper; remove seeds and membranes; rinse.
Cook peppers 5 minutes in enough boiling water to cover; drain.
Season inside of peppers with 1 teaspoon salt and black pepper; set aside.
Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and remaining 1/4 teaspoon salt.
Spoon 1 cup rice mixture into each pepper; stand upright in 13 x 9-inch baking pan.
Cover pan with foil; bake at 350f degrees for 20 minutes.
Remove cover, sprinkle peppers with cheese.
Cook an additional 5 minutes or until cheese is melted.
Garnish with jalapeno pepper slices.
Microwave oven instructions: cut a thin slice from the stem end of each pepper; remove seeds and membrane and rinse.
Season with 1 teaspoon salt and black pepper; set upside down on a paper towel to drain.
Combine rice, corn, onion, walnuts, chiles, liquid smoke, cumin and 1/4 teaspoon salt in 13×9 microproof casserole.
Cook on high 2 mins.
Spoon 1 cup mixture into each pepper.
Return stuffed pepper to the casserole.
Pour 1/4-inch water in bottom of dish.
Cover with vented plastic wrap.
Microwave at medium 50% power for 7 mins.
Uncover and sprinkle cheese on top of each pepper.
Microwave on high 1 minutes Garnish with jalapeno pepper slices.
Stuffed Pepper Casserole
Cut tops off peppers and clean inside.
Cook peppers in water to cover for 20 minutes.
Brown ground beef and onions.
Add seasonings, rice, corn, and tomato sauce.
Heat until bubbly.
Spoon filling into peppers; place in casserole dish.
Place extra filling, if any, around peppers.
Bake at 350 degrees for 20-25 minutes.
Mrs.
Robert fahrenheit lewis.
Publik house assembly, edgewater, medium 21037.
Funds from sale of book used in restoration and maintenance of the 17th century inn hint, hint.
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 Cabbage With Red Pepper Vinaigrette
Core the cabbage and remove tough outer leaves.
Bring a large pot of water to a boil, add the cabbage and boil until the outer leaves are just soft and easy to pull off.
Remove the cabbage from the water, leaving the cooking liquid in the pot, and peel off about 10 outer leaves and set them aside.
Chop enough of the remaining cabbage to make 3 cups of chopped cabbage.
Heat oil in a large saucepan, add onion and saute until tender, about 10 minutes.
Add the garlic, chopped cabbage, salt and pepper and saute for another 10 minutes, stirring occasionally.
Meanwhile, place the bread in a bowl and pour in the milk.
When the bread has absorbed the milk, add the eggs and anejo cheese and mix well with your hands.
Add bread mixture to the cooled sauteed vegetables and mix well.
Line a large bowl with cheesecloth, letting the edges come up over the bowl.
Line the sides and bottom of the bowl with about 8 of the cabbage leaves.
Fill the bowl with the vegetable mixture and cover with the remaining cabbage leaves.
Bring the corners of the cheesecloth together and tie into a bundle.
Carefully lift the cabbage bundle and place in the pot with the cabbage cooking liquid so that it is completely covered.
Bring to a boil, then lower heat and simmer for about 30 minutes.
To serve, cut the cheesecloth and invert the cabbage onto a serving platter.
Drizzle with red pepper.
Stuffed Artichokes With Red Pepper Vinigrette
Using a stainless-steel knife cut off the stems of artichokes and discard.
Break off the tough outer leaves and cut off the top fourth of the artichokes.
Using sharp kitchen scissors, snip off the tops of the remaining leaves.
Rub the cut edges with a lemon half.
Bring a large pot of salted water to a boil.
Add the juice of the two lemons reserving 3 tablespoons.
Add the prepared artichokes to the boiling water and cook for 20 to 30 minutes or just until a few leaves pull out easily, taking care not to overcook the artichokes.
Drain the artichokes, place inverted on paper towels and allow to cool completely.
Preheat oven to 375 degrees fahrenheit.
In a small heavy saucepan heat 2 tablespoons olive oil over moderately low heat and cook the red bell pepper, reserving 1/4 cup for garnish, the onion, and the garlic until softened.
In a bowl combine the softened vegetables, bread crumbs, scallion, cheese, thyme, cayenne, lemon juice and 2 tablespoons of remaining olive oil, and salt and pepper to taste.
Carefully spread open the center leaves of each artichoke and scrape out the chokes with a small spoon.
Spread the leaves of artichokes gently and fill the center and spaces between the leaves with the stuffing.
Arrange the stuffed artichokes in a baking dish just large enough to hold them and add enough water to cover bottom of dish.
Drizzle 1 to 2 tablespoons of remaining oil over artichokes and bake 12 to 15 minutes.
In a small bowl whisk together vinegar, remaining 2 tablespoons olive oil, remaining 1/4 cup of red bell pepper, and salt and pepper to taste.
Serve warm artichokes drizzled with vinaigrette.
Stuffed And Fried Shrimp With Pepper Jelly
Peel, devein, and butterfly the shrimp.
Mix all other ingredients thoroughly and taste for seasoning.
Divide into 12 and stuff the back of each shrimp.
Close shrimp and let chill for 30 minutes.
Preheat frying oil to 350 degrees.
Whisk together rice flour, water, salt, and pepper.
Dip each shrimp into batter, letting excess drip off.
Lower into frying oil and cook for about 2 minutes.
Remove from oil, drain, and serve with pepper jelly sauce.
Hot pepper jelly sauce:.
Place wine, vinegar, hot sauce, and shallots in a small pot and bring to a boil.
Reduce heat and simmer until reduced to 1/4 cup, then whisk in jelly.
Over low heat, whisk in butter 1 tablespoon at a time until sauce is creamy in consistency.
Taste for seasoning, add salt and adjust to taste by adding a little vinegar, jelly or hot sauce.
Keep warm.
Strawberry Preserves With Black Pepper And Balsamic Vinegar
In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface.
Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent.
Remove pan from heat and cool preserves completely.
Strawberries With Tequila And Black Pepper
Combine the first 5 ingredients in a bowl, and toss well.
Cover and chill 3 hours, stirring occasionally.
Yield: 6 servings serving size: 1 cup.
Strawberries In Balsamic Pepper Syrup
In a mixing bowl, whisk the honey and vinegar until well-blended.
Stir in the pepper.
Add the strawberries and stir gently to coat with the syrup.
Let stand for 5 to 10 minutes at room temperature.
Stir in the banana.
Serve the fruit and syrup in shallow dessert bowls or stemmed goblets.
Stir-Fried Shrimp With Pepper Sauce ()
Shell, devein, and wash the shrimp under cold running water.
Drain them well and pat them dry.
Remember: have everything pre-measured and ready to add, because once you start stir-frying, you cannot stop.
Preheat you wok or skillet over very high heat.
Pour in the oil, swirl it around, and immediately add the chopped ginger, garlic, scallions, and red pepper flakes.
Stir fry for about 20 seconds.
Drop in the shrimp.
Continue to stir fry until the shrimp turns pink and begins to firm up.
Add the wine, soy sauce, ketchup, sugar, and salt.
Lift, toss, and stir to mix well.
If the cornstarch mixture has separated, which it undoubtedly has, stir it up to recombine it, and add it to the ingredients in the wok.
Lift, toss, and stir constantly until the sauce has thickened and coated the shrimp with a translucent red glaze.
Serve at once with plain rice.
Stir-Fried Pepper Beef
Make beef: trim any fat or gristle from beef and cut along grain into strips about 2 to 3 inches wide.
Cut strips across grain into very thin slices.
In a bowl, combine beef with remaining ingredients, stirring with your hands until coated well, and marinate at room temperature 30 minutes.
Make sauce: in a small bowl stir cornstarch into broth or water to dissolve and stir in remaining sauce ingredients.
Rinse and drain black beans.
Chop beans and in a small bowl combine with garlic, ginger and red pepper flakes.
Heat a wok or deep 12-inch skillet over high heat until hot and add 3 tablespoons oil.
Heat oil until it begins to smoke and stir-fry beef until no longer pink and slices separate.
Transfer beef with a slotted spoon to a large colander and drain.
Wipe out wok or skillet and heat over high heat until hot.
Add remaining 1 1/2 tablespoons oil.
Heat oil until it begins to smoke and stir-fry black bean mixture until fragrant, about 15 seconds.
Add onion and bell peppers and stir-fry until softened, 2 to 3 minutes.
Stir sauce and add to vegetable mixture.
Stir-fry mixture until sauce is thickened.
Add beef and stir-fry until heated through.
Stir in basil and transfer to a platter.
Serve beef with mock mandarin pancakes or rice.
Stir-Fried Onion-Pepper Asparagus
Trim asparagus and cut diagonally into thin slices.
Heat oil in large skillet or wok over medium-high heat.
Add mushrooms and cook, stirring, until lightly browned.
Add asparagus, green onions, garlic and greep pepper.
Stir-fry for 2 to 3 minutes.
Add water chestnuts and stir-fry 1 to 2 minutes.
Blend broth, cornstarch adn soy sauce.
Stir into mixture.
Cook, stirring, until thickened.
Reduce heat.
Cover and simmer 2 to 3 minutes or until vegetables are of desired doneness.
Stir-Fried Broccoli, Red Onion, And Red Pepper
In a large skillet over medium-high heat, add oil and butter.
Add broccoli and toss to coat with oil and butter.
Cook until bright green and heated through 5 to 8 minutes.
Add onion slices; cook, tossing with broccoli, until onion is translucent about 5 minutes.
Add red pepper and continue cooking until pepper is soft but still holds its shape 2 minutes.
Toss basil and oregano with broccoli, onion, and red pepper, and serve immediately.
Stir-Fried Bean Sprouts W 2 Kinds Pepper
Blanch bean sprouts.
Seed green and chili peppers; then cut in thin strips.
Crush ginger root.
Heat oil.
Add salt, then ginger, and stir-fry a few times.
Add green and chili peppers; stir-fry 1 to 2 minutes.
Add bean sprouts; stir-fry 1/2 minute more.
Add stock and heat quickly.
Then cook, covered, 2 to 3 minutes over medium heat.
Stir in sugar and sherry.
Serve at once.
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Steamed Salmon Wrapped In Napa Cabbage Pepper With Sauce
* note: see the “pepper, ginger and scallion sauce” recipe which is included in this collection.
Season both sides of the salmon.
Lay out one leaf of napa on a flat surface.
Place 2 mushrooms top-side down and cover with salmon, also top-side down.
Wrap cabbage around salmon.
Repeat.
This can be done up to 2 hours before cooking.
Place in steamer for 8 to 10 minutes.
Salmon should be served medium-rare.
On a large plate, sauce completely with pepper, ginger and scallion sauce and place salmon in the middle.
Garnish with orange zest.
This recipe yields 4 servings.
Comments: the original recipe title as listed is “steamed salmon wrapped in napa cabbage pepper, ginger and scallion sauce”.
Steamed Mussels With Pasilla Pepper Cream, Shallots And Tarr
Preheat oven to 400 degrees.
Place the pasilla pepper on a pie tin and toast in preheated 400 degree oven for about 10 minutes.
In a small saucepan, over medium heat, bring the cream to one short boil.
Lightly crumble the pasilla pepper and add to warm cream along with paprika.
Stir to combine, set aside to steep for about 20 minutes.
Place the infused cream mixture into a blender and puree until smooth.
Strain the mixture through a fine strainer, discard the pepper pulp and reserve the pepper cream.
In a large acid resistant pot with a tight fitting lid, combine the shallots, garlic, wine and clam juice.
Bring to a boil over high heat and reduce by half, about 10 minutes.
Add the mussels.
Cover the pot and cook over high heat until the mussels open, about 3 to 5 minutes.
Stir in the pasilla cream, tarragon and chives.
Serve in 4 individual bowls.
Steamed Clams With Red Pepper And Cilantro
Bring wine, garlic and red pepper to boil in large pot.
Add clams, cover and steam until clams open, about 8 minutes.
Discard any clams that do not open.
Using tongs, transfer clams to bowl.
Add cilantro to cooking liquid.
Season with salt and pepper.
Pour liquid over clams.
Serve with bread.
Steamed Asparagus With Roasted Pepper Sauce (Mf)
Trim 1 inch off the bottoms of the asparagus.
Peel the stalks and cut them into 1 1/2-inch lengths.
Cut the roasted peppers into slivers, blend them with the olive oil and parsley and season to taste with salt and pepper.
Set this mixture in the bottom of a mixing bowl.
Steam the asparagus for 3 to 4 minutes or until just cooked through; when done, remove and toss with the peppers, olive oil and parsley; serve with the veal chops.
Steak Au Poivre (Pepper Steak)
Press the cracked black pepper into the steaks.
Cook the steaks in the butter in a skillet.
When cooked to taste remove and keep warm in foil.
Remove all but 5 tablespoons of pan drippings.
To this add the 3 tablespoons of butter, 1/2 pint fresh cream stirring all the time until well mixed.
Add the 1 teaspoon of mustard and the 1 tablespoon ketchup.
Let simmer till slightly thicken, then add the 3 glugs of brandy tip the bottle of brandy and when you hear 3 glugs - stop.
Stir in the tablespoon of worcestershire sauce.
Place the steaks into the mixtue, spoon the sauce over them until the sauce is the consistency of table cream.
Serve immediately.
Steak And Pepper Melt
Melt margarine in large skillet over medium heat.
Add bell pepper and onion rings; cook and stir until crisp-tender.
Remove vegetables from skillet, cook sandwich steaks as directed on package.
Fold each steak in half crosswise.
Top each folded steak with cheese slice.
Cover skillet; cook over low heat until cheese is melted.
Place steaks on bottom halves of rolls; top with pepper and onion rings and top halves of rolls.
Calories: 510 sodium: 580mg.
Cholesterol: 70mg fat: 33g.
Carbohydrate: 34g sat: 13g.