Pepper Recipes | Red Pepper Recipes | Green Pepper Recipes

[swtness]

Red, Green, Yellow, Hot or not. What do you do with your peppers. How spicy do you like it?

[catwoman1a]

GREEN PEPPERS AND PARMESAN CHEESE
Recipe courtesy Rachael Ray

2 Tablespoons Extra-Virgin Olive Oil, 2 Turns Of The Pan
4 Cloves Garlic, Crushed Away From Skin
2 Green Bell Peppers, Seeded And Sliced Lengthwise, 1/2-Inch Strips
1 Large Red Bell Pepper, Seeded And Sliced Lengthwise, 1/2-Inch Strips
Salt And Pepper
1/4 Cup Grated Parmesan, A Couple Of Handfuls
2 Tablespoons Chopped Flat-Leaf Parsley

Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve. Prep Time: 10 minutes. Cook Time: 7 minutes. Yield: 6 servings.

[catwoman1a]

This is a wonderful recipe. My husband raves about it.

CHILI CRAB/SHRIMP

Sauce:
3/4 Cup Chicken Broth
1/2 Cup Catsup
2 Tablespoons Soy Sauce
1 Tablespoon Chili Garlic Sauce
1 Tablespoon Rice Vinegar
1 Tablespoon Sugar

1 Live Dungeness Crab OR About 3/4 To 1 Pound Shrimp
2 Tablespoons Cooking Oil
2 Tablespoons Minced Garlic
1 Tablespoon Minced Ginger
1 Red Jalapeno Chili, Seeded And Minced
1 Green Onion, Sliced

1 Egg, Lightly Beaten

Garnish:
Sliced Green Onion

Mix sauce ingredients in a small bowl and set aside.

If using crab:
In a pot of boiling water, parboil crab for 2 minutes. Drain, rinse with cold water, and drain again. Pull off the top shell in one piece and reserve for garnish. Remove and discard the gills and spongy parts under the shell. Twist off the claws and legs; crack them with a cleaver or mallet. Cut the body into 4 pieces.

If using shrimp:
Cut down the back and remove any vein.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic, ginger, chili, and one sliced green onion; cook, stirring, for 1 minute. Add crab and stir-fry for 2 minutes. If using shrimp, stir-fry for only 1 minute more.

Add sauce and reduce heat to low; cover and simmer, stirring once or twice, until crab is cooked, 6 to 7 minutes. Cook only 1 to 2 minutes for shrimp.

Stir in egg and cook just until it begins to set, about 1 minute.

Arrange crab and top shell on a serving plate. Pour sauce over all and garnish with green onion.
Adapted From Martin Yan’s Asia 1997.

[catwoman1a]

This is easy and tasty, depending on how much red pepper you use.

LOIN LAMB CHOPS WITH OLIVES

Olive Oil To Sauté
4 Loin Lamb Chops, Trimmed Of Excess Fat
Flour For Dusting
1/2 Cup Pitted Sliced Olives (Cured Or Kalamata Or Good Green Ones), Coarsely Chopped
Dried Or Fresh Oregano To Taste
About 2 Tablespoons Fresh Lemon Juice Or To Taste
Salt
Crushed Red Pepper

Heat olive oil in a large skillet. Lightly dust loin chops in flour; when hot, sear chops on both sides for a minute. Lower the heat and cook, uncovered, turning frequently, for 5 to 10 minutes depending on how rare you like them. Remove chops to a plate and pour out most of the fat from the skillet. Add olives, oregano and fresh lemon juice to the skillet, deglaze and reduce. Season with salt and crushed red pepper to taste. Yield: 2 servings.

[catwoman1a]

This is really good. Have made it several times.

STUFFED ROLLED FLANK STEAK WITH SPICY SAUCE

1 1/2 Pounds Flank Steak

1/2 Pound Ground Beef
1/4 Cup Flavored Bread Crumbs
2 Eggs
Salt
Pepper
Garlic Powder
Parsley

1/4 Cup Chopped Onions
1/4 Cup Chopped Carrots

Broccoli (cooked for 4 minutes) Or Spinach (uncooked)

1 Extra Large Can Beef Broth

Spicy Sauce:
2 Medium Tomatoes, Peeled, Seeded, Finely Chopped
1 Medium Onion, Finely Chopped
1/2 Green Pepper, Seeded, Finely Chopped
2 Green Chilies, Roasted, Peeled, Seeded, Finely Chopped, Or To Taste
1 Clove Garlic, Minced
1/4 Cup Olive Oil
2 Tablespoons Red Wine Vinegar
Salt
Pepper

Cut the flank steak through the middle (butterfly) so there are two pieces. Combine ground beef, bread crumbs, and eggs. Add salt, pepper, garlic powder and parsley to taste. Spread half of this mixture on each piece of flank steak. Sprinkle with carrots and onions. Top with broccoli or spinach. Roll up jelly roll fashion. Tie in at least two places and once around the ends. Place the meat in a Dutch oven and cover with broth. Bring to a boil. Cover and simmer for 1 1/2 to 2 hours.

Combine all sauce ingredients. Mix well. Serve steak warm or cold, thinly sliced, with spicy sauce. Makes 4 to 6 servings. From Noteworthy, a collection of recipes from Ravinia, IL.

[salywayn]

Barley-Stuffed Peppers
Prep Time: 35 minutes

1 cup reduced-sodium chicken broth
1 cup sliced fresh mushrooms
⅔ cup quick-cooking barley
2 large red, yellow, and/or green sweet peppers (about 1 pound)
1 egg, beaten
¾ cup shredded reduced-fat mozzarella cheese (3 ounces)
1 large tomato, peeled, seeded, and chopped (about ¾ cup)
½ cup shredded zucchini
⅓cup soft bread crumbs
1 tablespoon snipped fresh basil or ½ teaspoon dried basil, crushed
1 teaspoon snipped fresh rosemary or ⅛ teaspoon dried rosemary, crushed
⅛ teaspoon onion salt
Several dashes bottled hot pepper sauce
Fresh rosemary (optional)
Dried red chili peppers (optional)

Directions:
1. In a medium saucepan combine the broth, mushrooms, and barley. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender. Drain thoroughly.
2. Cut sweet peppers in half lengthwise; remove seeds and membranes. If desired, precook pepper halves in boiling water for 3 minutes. Drain on paper towels.
3. In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce. Stir in cooked barley mixture. Place peppers, cut side up, in a 2-quart rectangular baking dish. Spoon barley mixture into the pepper halves.
4. Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25 minutes or until filling is heated through. Sprinkle remaining cheese over the peppers. Return to oven; bake 2 minutes more. Carefully transfer peppers to a serving platter. If desired, garnish with fresh rosemary and dried red chili peppers.
Makes 4 servings.

[salywayn]

Casserole-Style Chiles Rellenos
Prep Time: 25 minutes

2 large poblano peppers or green sweet peppers (8 ounces)
1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
3 beaten eggs
¼ cup milk
⅓ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground red pepper
⅛ teaspoon salt
¾ cup shredded cheddar cheese (3 ounces)
1 cup picante sauce
¼ cup dairy sour cream

1. Quarter the peppers and remove stems, seeds, and veins. Immerse peppers into boiling water for 3 minutes. Drain. Invert on paper towels to drain well.
2. Place half the peppers in a well-greased 1½-quart casserole. Top with half of the shredded Monterey Jack cheese. Repeat layers.
3. In a medium mixing bowl combine eggs and milk. Add flour, baking powder, red pepper, and salt. Beat until smooth.
4. Pour egg mixture over peppers.
5. Bake, uncovered, in a 450º F oven for 15 minutes or until set.
6. Sprinkle with the shredded cheddar cheese. Let stand about 5 minutes or until cheese melts.
7. Serve with picante sauce and sour cream.
Makes 4 main-dish servings.

[salywayn]

Corn Grilled in the Husk with Roasted Red Bell Pepper Butter
4 servings

4 ears corn, unhusked
Red Bell Pepper Butter, recipe follows

It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill. All you need to do is peel off the excess huskage (leaving the cob with 2 or 3 layers of husk still intact) and yank off the silk. Then simply place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken. When the entire husk begins to resemble blackened carbon, remove from grill. Peel away blackened husk and serve with Red Bell Pepper Butter.
F.Y.I., the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown. The more browning, the sweeter the corn.

Roasted Red Bell Pepper Butter:
• 2 red bell peppers
• 1 pound butter, at room temperature
• 1/4 cup basil leaves
• 2 tablespoons lime juice
• Salt and freshly ground pepper

1. Roast the red peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag. Seal bag and let sit for 10 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
2. In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper.
3. Divide butter into 4 equal amounts, place each portion on tin foil, waxed paper or plastic wrap, then roll into a butter log, approximately 1 1/4-inches in diameter. Return to refrigerator until butter hardens. To serve, remove from foil, and slice into 1/4-inch slices. Flavored butter may be kept refrigerated for up to 1 week or frozen for 1 month. It is excellent on burgers, veal chops, steaks, baked potatoes, or on toasted crusty bread.

[salywayn]

Pepper and Herb Green Rice
4 to 6 servings

• 3 dried pasilla chiles
• 1 tablespoon plus 1 1/2 teaspoons vegetable oil
• 1/2 cup chopped white onions
• 2 teaspoons chopped garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 cup roughly chopped fresh cilantro, plus more for garnish
• 1/4 cup roughly chopped fresh parsley
• 1 3/4 cups chicken stock
• 1 cup long grain white rice

1. Heat a heavy skillet over medium-high heat. Add the chilies and toast 2 at a time to blister the skin, turning, about 30 seconds. Remove from the heat and soak in a bowl of water until soft, about 15 minutes. Remove the stems, skins, and seeds, and discard. Roughly chop the chiles.
2. In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.
3. Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes. Add the remaining stock; stir, cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes.
4. Remove from the heat and let sit without stirring for 10 to 15 minutes.
5. Fluff with a fork and serve, garnished with additional cilantro.

[salywayn]

Asparagus with Sweet Red Pepper Dressing
When choosing asparagus, opt for the thickest stems because they're the tastiest. Be sure to find those without any woodiness showing at the stem end. They should be green from top to bottom.

2 roasted red bell peppers
2 garlic cloves, chopped
2 tablespoons fresh oregano
2 teaspoons fresh lemon juice
½ teaspoon salt
⅓ cup olive oil
1 lb. asparagus
½ cup (2 oz.) crumbed soft goat cheese

1. In blender, combine bell peppers, garlic, oregano, lemon juice and salt; blend until smooth. With blender running, add olive oil in steady stream. (Puree can be made up to 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
2. Break tough ends from asparagus. With vegetable peeler, peel asparagus from just below flowering top to end.
3. Fill large skillet with water; bring to a boil over high heat. Add asparagus; cook 5 minutes or until tender. Drain; run under cold water to stop cooking.
4. Arrange asparagus on serving platter or divide among 4 salad plates. Drizzle with dressing; sprinkle with cheese.
4 servings

[salywayn]

Yellow-Pepper Soup

1 tablespoon olive oil
4 medium yellow bell peppers, diced
1 medium potato, diced
3 tablespoons chopped shallots
2 teaspoons curry powder
¾ teaspoon salt
Pinch ground red pepper
1 tablespoon apple-flavored brandy
2 cans (14-oz. each) chicken broth
2 tablespoons dairy sour cream
2 tablespoons finely diced red bell pepper, for garnish

1. Heat oil in 3-quart saucepan over medium-high heat. Add yellow peppers, potato, and shallots; cover and cook 5 minutes, stirring twice, until vegetables begin to soften. Add curry, salt and red pepper; cook, stirring, 1 minute. Add brandy; cook 30 seconds more. Stir in broth; bring to boil. Reduce heat and simmer 10 to 12 minutes, until potato is tender. Cool slightly, 10 minutes.
2. Puree one third vegetable mixture in blender until smooth; transfer to large bowl. Repeat process two more times. Whisk in sour cream. Chill uncovered for at least 2 hours.
3. Stir well before serving. Divide soup among 4 serving bowls. Garnish each with red pepper.
Makes 4 servings.

[salywayn]

Salami, Fontina and Roasted Bell Pepper Panini

• 1/4 cup extra-virgin olive oil
• Leaves of 1 rosemary sprig
• 2 slices sourdough bread, each 1/2 inch thick
• 1 oz. thinly sliced Tuscan salami
• 1 oz. sliced fontina cheese
• 1/4 cup sliced roasted red bell peppers

1. In a small saucepan over medium heat, warm the olive oil. Add the rosemary and fry until just fragrant, about 20 seconds. Remove from the heat and let cool.
2. Preheat an electric panini maker according to the manufacturer's instructions.
3. Brush one side of each bread slice lightly with the rosemary oil. Lay a bread slice, oiled side down, and arrange the salami and cheese on the bread. Add the bell peppers and top with the other bread slice, oiled side up.
4. Place the sandwich on the preheated panini maker and cook until the sandwich is hot throughout, golden and crispy. Alternatively, grill in a hot skillet with another pan on top for weight. Flip and repeat.
5. Transfer the sandwich to a cutting board and cut in half. Serve immediately.
Serves 1.

[salywayn]

Baked Tofu with Braised Peppers and Onions

Serve with grilled polenta, rice or spinach pasta.

1 lb. firm tofu
1 tbsp. olive oil
2 medium onions, thinly sliced
3 medium bell peppers, 1 each red, yellow and green, thinly sliced
3 oz. mushrooms, thinly sliced
1 medium clove garlic, minced
¼ cup chopped fresh flat-leaf parsley
1 tbsp. chopped fresh marjoram or basil
½ cup dry white wine
20 niçoise olives, halved and pitted
1 tsp. salt
½ tsp. freshly ground pepper

Sauce
2 tbsp. sherry vinegar or red wine vinegar
1 tbsp. olive oil
1 tbsp. tomato paste
1 tsp. Dijon mustard
2 medium cloves garlic, minced
¼ tsp. freshly ground pepper
½ tsp. soy sauce or tamari

1. Preheat oven to 375º F. Drain tofu very well and cut into triangles or slabs about 1½ inch wide. Place in ungreased pie plate and bake until slightly firm and liquid is released, about 20 minutes. Pour off any liquid. Set aside.

2. In a large skillet, heat oil over high heat. Add onions and cook, stirring often, 2 to 3 minutes. Add bell peppers, mushrooms, 1 clove garlic, parsley, marjoram and thyme and cook, stirring often 2 to 3 minutes. Reduce heat to medium and cook, stirring occasionally, until onions are tender, about 6 minutes. Stir in wine, olives, salt and pepper and cook, until vegetables are tender and coated with syrupy sauce, about 8 minutes.

3. Coat 8x8-inch square or 2-quart casserole with cooking spray. Add vegetable mixture, then gently arrange tofu pieces in mixture.

4. Make sauce: In small bowl, whisk together vinegar, oil, tomato paste, mustard, garlic, pepper and soy sauce or tamari. Pour sauce over vegetables and tofu. Cover and bake until heated through, about 25 minutes. Serve hot.

Servings: 4

[salywayn]

Pilaf in Peppers
Prep Time: 45 min.

2 cups water
1 cup regular brown rice
½ cup chopped celery
½ cup shredded carrot
4 green onions, sliced
1 tablespoon margarine or butter
2 teaspoons instant chicken bouillon granules
⅛ teaspoon pepper
3 medium green, red, and/or yellow sweet peppers

1. In a medium saucepan combine water, brown rice, celery, carrot, green onions, margarine or butter, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or until rice is tender.

2. Meanwhile, cut sweet peppers in half lengthwise. Cut away stem and membrane. Place pepper halves, cut side up in two foil pie pans or one 13x9-inch foil pan. Spoon rice mixture into peppers, mounding as necessary. Cover pan(s) with foil.

3. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place foil pan(s) containing pepper halves over drip pan. Cover and grill for 20 to 25 minutes or until peppers are tender and rice is heated through. Makes 6 servings.

[Aline]

Grilled Peppers

I just marinate peppers with Kraft Sun-dried Tomatoes and Oregano salad dressing for 1/2 hour or so then place on the grill until desired doneness. Keep basting with salad dressing several times.

When done, I just slice in slivers and add to chicken or steak fajitas, or to pita bread stuffed with grilled chicken and grilled onions (done the same), and romaine lettuce and with a little Ceasar dressing.

[Aline]

Pepper Steak

1-1/2 lbs sirloin steak
3 tbsp vegetable oil
1/8 tsp salt
1/8 tsp pepper
2 cups diagonally sliced celery
2 cups green pepper, cut into 1/4-inch strips (about 1 med.)
1 cup finely chopped scallion
1 small clove garlic, minced
1/2 cup beef broth
2 tbsp soy sauce
2 tsp cornstarch
Hot cooked rice


Using sharp knife, cut meat into 2 x 1/4-inch strips. In large skillet, heat oil over medium-high heat. Add meat and cook, stirring constantly, 2-3 minutes or until browned. Sprinkle with salt and pepper.

Add celery, green pepper, scallion and garlic. Cook 2 minutes, stirring constantly until vegetables are soft or to desired doneness (I like mine with a little crunch). Reduce heat; add beef broth. Cook, stirring often, 5 minutes.

In small bowl, stir together soy sauce and cornstarch until smooth. Stir into skillet. Bring to a boil. Boil 3 minutes, stirring coonstantly, until thickened. Remove from heat. Serve over rice.

[mmchummel]

Chicken Fajitas
4 Boneless chicken breasts, cut in 1 x 1 & ½ -inch strips
½ C Fajita marinade or Italian salad dressing
¼ C Chopped cilantro
1 T Lemon juice
1 Clove garlic, minced
3 T Olive oil
2 med. Green bell peppers, cut into strips
1 med. Red bell pepper, cut into strips
1 Yellow onion, cut into strips
1 Avocado, peeled, pitted, and cut into long strips
Sour cream
Pico de Gallo
Warmed tortillas


Put chicken stripe in a glass bowl, cover with the fajita marinade or Italian dressing, cilantro, lemon juice and garlic. Cover and marinate in the refrigerator for at least 4 hours.
Heat the olive oil in a frying pan and sauté the peppers and onion until crisp-tender. Drain the chicken and grill over hot coals or sauté in olive oil in a frying pan. Divide the chicken, peppers and onions and place on top of warmed flour tortillas. Top with avocado strips and serve with small bowls of sour cream, grated cheese, and Pico de Gallo so that people can top the fajitas to their taste.

Serves 4

[mmchummel]

Red Chile Potatoes

2 T Butter
3 T Olive oil
1 med. Onion, cut in half lengthwise, and sliced
4 Lg White potatoes, thinly sliced
½ t Salt
1 t Freshly ground black pepper
1 t Ground mild New Mexico Red Chile, or to taste


Melt butter in a frying pan, add olive oil, and sauté the onion for 2 to 3 minutes. Add the potatoes, salt, pepper, and ground Chile. Sauté, for 20 to 30 minutes or until the potatoes ate done through and lightly browned.

Serves 4-6

[mmchummel]

Basic Red Chile Sauce

15-20 Dried mild red Chile pods (or to your taste-you can use hot if you prefer.)
4-5 C. Water
2 T Vegetable oil
2 T All purpose Flour
1 t Ground Cumin
1 t Salt
1 T Tomato Paste (optional)



Wash the Chile pods and remove the stems and place in a heavy saucepan, add the water, and bring to a boil. Lower the heat and cook for approximately 15 minutes. Let cool, then spoon some of the Chile pods into a blender, covering with water until the blender is half full. Pulse until blended, then strain through a sieve.
Repeat the process until all the Chile pods are blended. Heat the oil in a heave saucepan, stir in the flour, and let cook, over high heat, until the flor just begins to turn brown.
Stir in the red Chile, cumin, salt, and tomato paste. Reduce the heat and simmer over low heat for 5-10 minutes.

Yields 5-6 Cups.
Recipe from Lynn Nusom’s cookbook Authentic Southwestern Cooking pg 21

[mmchummel]

Traditional Red Rice
(Spanish rice)

3 T Olive oil
1 Lg Yellow onion, diced
1 Green bell pepper, seeded, membranes removed, and sliced
1 C Medium grain white rice
1 Clove garlic
2 Ripe, red tomatoes, peeled and diced
1 –8oz. Can tomato sauce
2 C Water
½ t Salt


Heat the oil in a heavy pan, sauté the onion and bell pepper, then stir in the rice and sauté until lightly colored. Add the garlic and stir. Add the tomatoes, tomato sauce, water, and salt. Cover, turn the heat down to a very low simmer, and cook for 20 minutes. Check the rice 2 or 3 times during the cooking process and stir with a fork each time.




Recipe from Lynn Nusom’s cookbook Authentic Southwestern Cooking pg 48

[mmchummel]

Greek Garlic Salsa
© Copyright 1995-2003, Clay Irving mailto:clay@panix.com, Manhattan Beach, CA



Recipe by: Tabasco <http://www.tabasco.com>

Makes 1 pint.

* 1/4 cup TABASCO brand garlic Pepper Sauce
* 1/4 cup garlic cloves, roasted, chopped
* 2 garlic cloves, fresh, shaved
* 3/8 cup red peppers, roasted, chopped
* 3/8 cup hearts of palm, sliced
* 2 tablespoons wishbone Italian Dressing
* 1/4 cup feta cheese, drained, finely crumbled
* 2 tablespoons pepperincini, chopped
* 1/4 cup green onion, chopped
* 5/8 teaspoon oregano, fresh, chopped

Combine all ingredients and keep refrigerated until ready to serve.

[mmchummel]

Chipolte Salsa
© Copyright 1995-2003, Clay Irving mailto:clay@panix.com, Manhattan Beach, CA



Recipe By : Cafe Iguana, Denver, Colorado (from Bon Appetit)
Serving Size : 4 Preparation Time :0:00
Categories : Salsa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups tomato -- chopped
3/4 cup cilantro -- fresh, chopped
3 tablespoons lime juice
1 1/2 tablespoons chipotle chiles in adobo -- chopped
1 1/2 teaspoons cumin -- ground

Combine all ingredients in medium bowl. Season with salt and pepper.


- - - - - - - - - - - - - - - - - -

[mmchummel]

Cowboy Caviar
© Copyright 1995-2003, Clay Irving mailto:clay@panix.com, Manhattan Beach, CA



Recipe by: Better Homes and Gardens cookbook
Submitted by: Brianna Bowling <wampuskitty@classicnet.net>

1 15oz can black eyed peas, rinsed and drained
1/4 cup thinly sliced green onions(2)
1/4 cup finely chopped red sweet pepper
2 tablespoons cooking oil
2 tablespoons cider vinegar
1-2 fresh jalapeno peppers, seeded and chopped
1/4 teaspoon cracked black pepper
dash salt
2 cloves garlic, minced
assorted crackers or tortilla chips (but I like On The Border tortilla chips)

In a bowl combine black eyed peas, green onions, sweet pepper, oil, vinegar,
jalapenos, pepper, salt, and garlic. Cover and chill overnight. Serve the
mixture with crackers or tortilla chips.

[mmchummel]

Cranberry Salsa
© Copyright 1995-2003, Clay Irving mailto:clay@panix.com, Manhattan Beach, CA



Recipe by: Luckytrim <Luckytrim@comcast.net>

1 1/2 cup cranberries
3 Tbsp. sugar
2 tomatoes, seeds removed, sm. diced,
including juice
1/4 cup red onions, minced
3 Tbsp. red wine vinegar
1 tsp. salt
3 Tbsp. cilantro, chopped
1 jalapeno pepper, seeded & minced
1 Tbsp. lemon juice

Combine cranberries and sugar in food processor until finely chopped.
Remove to small bowl. Combine all. Refrigerate at least 1 hour before
serving. Makes about 3 cups.

[mmchummel]

Fresh Salsa
© Copyright 1995-2003, Clay Irving mailto:clay@panix.com, Manhattan Beach, CA



Recipe by: Mary Victoria Parker <dragon-tear@cfl.rr.com>

6 Green tomatoes; peeled cored, seeded coarsely chopped
1 Granny Smith apple; peeled cored, coarsely chopped
1 med Onion; peeled and minced
2 Tbsp Sugar
1 small jalapeno; seeded, deveined minced
2 Tbsp Grated ginger
2 Tbsp Lemon zest
1/2 tsp Salt; plus more to taste
1 tsp Freshly ground pepper plus more to taste
1 cup Fresh cilantro; minced

Place tomatoes in a large cast-iron skillet. Add apple, onion, sugar,
jalapeno, ginger, lemon zest and salt and pepper. Cook over low heat
until thickened into a heavy paste, about 35 to 45 minutes.
Transfer to a glass or ceramic bowl. Set aside to cool. Store in an
airtight container in the refrigerator for up to 4 days. Just before
serving, toss in the minced cilantro and season to taste with
additional salt and pepper.
Yield: About 6 cups, depending on the size of the tomatoes.

[mmchummel]

John's Super Bowl Salsa

© Copyright 1995-2003, Clay Irving mailto:clay@panix.com, Manhattan Beach, CA



Recipe by John Hernandez <jhernandez@netfix.com>

I call this my Super Bowl Salsa, and it is the best salsa on earth!
Maybe somone somewhere will like this!

Ingreds.

1 Table spoon Olive Oil
1 Table Spoon Red Wine Vinegar
1 Glove garlic
1 Large Yellow Onion
1/3 Bunch Celantro (About 1/3 cup Compressed)
2 Whole Jalepeno Pepers
2 dried Plablano Peppers
2 Sun Dried Chipolte
2 Oz. balsamic vinegar
1 Doz Roman tomatoes
1/4 Cup Fresh Cracked Pepper
1 Table Spoon Fire Water
1 Heap TBL Spoon Salt (Salt to Taste)


In a skillet ad Olive oil and Red Wine Vinegar / Braze garlic and Oinion
Until Almost Tender.

Microwave the Plabamo and Chipolte peppers for 3 minutes in Water

Finely Chop up Fresh jalapeno

In a food processor add all the brazed onion and garlic and puree'
Then add the Plablano and sun dried pepper and puree with onion

Add all 12 tomatoes and celantro and puree' 1/2 way

Crush fresh pepper with a rolling pin and add to salsa along with the balsmic
Vinegar/ Firewater and salt to taste.

Add finely chopped jalapeno pepper and just hit the mix key on the food
processor


Enjoy!

[mmchummel]

Pico De Gallo - Rooster's Beak Salsa

© Copyright 1995-2003, Clay Irving mailto:clay@panix.com, Manhattan Beach, CA



Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salsa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Diced Ripe tomatoes
1/2 c Chopped White Onion
1 c Fresh cilantro Leaves
4 lg Fresh serranos Or jalapenos
Chopped Fine, Seeds And All
1/2 c Ice Water
Salt To Taste
Fresh lime Juice To Taste

Mix all vegetables and herbs with the ice water, add salt and lime juice
to taste. Don't stir too much! This salsa is almost a relish and
should be kept crisp, never mushy. Good with everything.


- - - - - - - - - - - - - - - - - -

[mmchummel]

Pico de Gallo 1

© Copyright 1995-2003, Clay Irving mailto:clay@panix.com, Manhattan Beach, CA



Recipe By : Emeril Lagasse
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Salsa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Seeded, diced tomatoes
1/4 cup Diced red onion
1 tablespoon Diced jalapenos
1 tablespoon Minced garlic
Juice of 2 limes
2 tablespoons cilantro
Salt -- to taste
Freshly-ground black pepper -- to taste

In a bowl combine the first six ingredients. Season to taste with salt and
pepper. This recipe yields about 2 cups.

Recipe Emeril Lagasse
Formatted for MasterCook Joe Comiskey - jpmd44a@prodigy.com


- - - - - - - - - - - - - - - - - -

[mmchummel]

Fresh Texas Salsa

© Copyright 1995-2003, Clay Irving mailto:clay@panix.com, Manhattan Beach, CA



Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salsa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 medium tomatoes -- chopped fine
1 small red onion -- chopped fine
2 jalapeno -- chopped fine
2 yellow hot peppers -- chopped fine
2 cans green chiles (8 oz total) -- choped
1 bunch cilantro, fresh -- chopped fine
1 8 oz can tomato sauce
1 tablespoon garlic salt

Use a food chopper to chop everything up fine. Serve immediately or keep
fora day in the refrigerator.


- - - - - - - - - - - - - - - - - -

[Anonymous]

grilled pepper medley (italian style)

10-12 sweet red peppers
1 large onion, peeled
2 tomatoes, washed and left whole

Grill peppers on bbq until blistered on all sides. Wrap onion in foil and
grill until tender. Wrap tomatoes in foil and grill until tender.
Place peppers in bowl & cover with plastic wrap until cool enough to handle. Peel, seed and tear into lengthwise strips. Place in bowl. Cut onion
into 8ths and add to peppers. Dice tomatoes and add to mixture.
Add olive oil and red wine vinegar to taste. Salt and pepper to taste. Add
sliced basil. Stir ingredients together. Serve with crusty bread or add as
a accompanyment to sandwiches.

[molinasmom]

Sausage Sandwich Squares

3-3 1/2 c. flour
1 pkg. dry yeast
1/2 tsp. salt
1 1/3 c. warm water
1 lb. Italian or sage sausage
1 medium red pepper, diced
1 medium green pepper, diced
1 large onion, diced
4 c.(16oz.) shredded mozzarella cheese
1 egg
1 T. water
2 T. Parmesan cheese
2 T. parsley
1/2 tsp. basil or oregano
1/4 tsp. garlic powder

Combine 2 c. flour, yeast & salt. Add warm water, mix well. Add enough remaining flour to form a firm dough. Knead 6 minutes. Place in oiled bowl, cover & let rise in warm place until doubled.
Cook sausage, drain & set aside.In drippings, saute peppers & onions, drain. Add to cooked sausage.
Press 1/2 of risen dough onto bottom & 1/2" up sides of greased 15"x10"pan. Spread sausage mixture evenly over dough, sprinkle with mozzarella cheese.
Roll out remaining dough to fit over the top, place over cheese & seal edges. In small bowl, beat egg & water. Add remaining ingredients, mix well. Brush over dough. Cut slits in top.
Bake at 400 degrees for 20-25 minutes. Cut into squares.
12-15 servings.

[karenpike]

VEGETABLE MEDLEY

1 T. olive oil
1 T. butter
3 med. zucchini, sliced 1/2" thick
3 med. yellow squash, sliced 1/2" thick
1/2 # fresh mushrooms, sliced
2 lg. green peppers, chopped, 1" pieces
2 lg. red peppers, chopped, 1 " pieces
1 lg. onion, cut into chunks
3 lg. tomatoes, cut into chunks
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. Italian seasoning
1 T. parsley

In a Dutch oven pan, heat butter and olive oil. Add the remaining ingredients; saute vegetables until crisp tender. Yield: 10 servings

[Aline]

** Forgot to mention in my previous post that peppers are cut in half and seeds taken out. Marinate and grill and baste the halves, then slice into slivers.


Grilled Peppers

I just marinate peppers with Kraft Sun-dried Tomatoes and Oregano salad dressing for 1/2 hour or so then place on the grill until desired doneness. Keep basting with salad dressing several times.

When done, I just slice in slivers and add to chicken or steak fajitas, or to pita bread stuffed with grilled chicken and grilled onions (done the same), and romaine lettuce and with a little Ceasar dressing

[mak]

* Exported from MasterCook *

Honey-Glazed Vegetable Medley

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Side Dishes The National Honey Board

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup peeled and thinly sliced carrots
2 tablespoons water
3/4 cup thinly sliced zucchini
1/4 cup diced red bell pepper
1/4 cup honey
1 tablespoon butter or margarine
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried dill weed

Combine carrots and water in 1-quart microwave-safe dish. Cover and microwave at HIGH (100%) 3 to 4 minutes or until carrots are crisp-tender, stirring halfway through cooking time. Drain liquid; add remaining ingredients and mix thoroughly. Microwave at HIGH 2 to 2 1/2 minutes or until zucchini is crisp-tender, stirring halfway through cooking time. Let stand 2 minutes and stir before serving.

[mak]

* Exported from MasterCook *

Easy Hot Pepper Jelly

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Hot Peppers Jams/Jellies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 green bell peppers
12 hot peppers
2 cups water
5 1/2 cups granulated sugar
1 cup white vinegar
1/3 cup lemon juice
1 bottle Certo® -- (6 ounce)

Cut stems and chop peppers, leaving in seeds. Cover with water and simmer until tender. Mash
through strainer to obtain more juice, then strain juice through cheesecloth in order to have clear jelly.
Add sugar and vinegar to juice. Rapidly bring to a boil and add lemon juice and Certo. Boil hard for 1
minute. Remove from heat and skim off foam. Pour into sterile jars and seal.
Yields 8 half pints.
This is delicious served with cheese and crackers or spread on cream cheese.

[mak]

* Exported from MasterCook *

Gingered Holiday Chutney

Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Canning Chutneys
Refrigerator

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups brown sugar - (packed)
3/4 cup vinegar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 lime
1 lemon
1 pound fresh anjou pears -- cored, pared,
and coarsely chopped - (abt 3 cups)
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 cup chopped onion
1 tablespoon chopped candied ginger
1 cup light raisins

In a saucepan combine brown sugar, vinegar, salt, cinnamon, and red pepper. Bring to boiling. Reduce heat to low and simmer, uncovered, 10 minutes. Finely shred peel from lime and lemon; squeeze juice from each.

In a large bowl combine lime and lemon peel and juices, pears, peppers, onion, and ginger. Add raisins, mixing gently. Add mixture to hot syrup. Heat to boiling; reduce heat to low and simmer, uncovered, about 1 hour or until thick.

Ladle chutney at once into hot, clean pint jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath for 15 minutes (start timing when water boils). You can skip the canning procedure, and instead store the jars of chutney in the refrigerator.

This recipe yields ?? servings.

Comments: Serve as accompaniment to cooked ham, poultry, or other meat. (If chutney isn't processed in hot water bath be sure to include a note about refrigerating if giving as gifts.)

[b-man]

MARINATED FLANK STEAK WITH PEPPERS



1 Large Cove Garlic -- minced
Juice And Grated Peel Of 1 Lime
2 Teaspoons Oregano
1 1/2 Tablespoons Olive Oil Or
Vegetable Oil
1 Teaspoon Salt -- optional
Freshly Ground Black Pepper
1 Beef Flank Steak - (sized to
fit your grill)
1 Large Green Pepper
1 Large Red Pepper
1 Large Yellow Pepper

In a small bowl, combine first six ingredients,
whisking to blend. Place steak in a heavy
resealable plastic bag. Pour marinade over
steak; turn to coat. Seal bag and refrigerate
overnight. Drain steak, discarding marinade.
Grease and preheat grill.
Grill steak about 6-8 minutes for medium
doneness. Cut Peppers to fit your grill.
Place peppers on grill and cook until skins
are blackened; remove from grill.
Serve with Steak.
B-man

[b-man]

Canton Beef with Bell Peppers

Makes 4 servings

Ingredients:

1/2 pound beef boneless sirloin steak
3/4 cup fat-free reduced-sodium chicken broth
1 tablespoon finely chopped garlic (6 cloves)
1 tablespoon finely chopped gingerroot
1 tablespoon dark soy sauce
2 teaspoons packed brown sugar
1/2 teaspoon five-spice powder
1 tablespoon cornstarch
1 tablespoon cold water
1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed and
drained
2 cups cooked brown rice

1. Remove fat from beef. Cut beef with grain into 2-inch strips; cut
strips across grain into 1/8-inch slices.
2. Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-
spice
powder in medium glass or plastic bowl. Mix cornstarch and cold water;
stir into broth mixture. Stir in beef until evenly coated. Let stand
10
minutes. Drain beef; reserve marinade.
3. Spray nonstick wok or 12-inch skillet with cooking spray; heat
over
medium-high heat. Add beef; stir-fry 2 minutes. Stir in bell peppers
and
onions and reserved marinade; reduce heat to medium.
4. Cover and cook 3 to 5 minutes, stirring occasionally, until sauce
is
thickened. Serve over rice.

B-man

[b-man]

Grandma's Hot Dogs and Peppers

Ingredients
1 teaspoon olive oil
2 green peppers
1 1/2 cups chopped onion
1/2 cup salsa
3 turkey hot dogs (no fat)


Instructions
Heat oil in a frying pan. Chop onion and peppers, and sauté in the oil. Cover and let simmer until peppers and onions are soft. Slice hot dogs into small round pieces and add to the pan. Add salsa and stir. Cover pan and let simmer until hot dogs are cooked. Remove from heat and place on plate. Add fruit for dessert.
B-man

[b-man]

Roasting Red Peppers

Roasting peppers intensifies their flavor, making them a delicious addition to otherwise raw salads. Here is our trick for roasting them, along with a recipe for Savory Lentils With Goat Cheese, which features chopped, roasted red peppers.

How to Roast:

Remove stem and cut pepper in half, lengthwise.
With a small knife, cut away the white pith and remove all the seeds.
With the palm of your hand, smash each half so it lies as flat as possible.
Place halves, cut-side down, on a cookie sheet, then put sheet under the broiler, on high. Stand by while peppers broil to black.
When black, remove from oven and throw peppers in a paper bag to cool. Once cool, the uncharred flesh will shrink away from the charred exterior. Cut away remaining black bits with the knife.

Savory Lentils With Goat Cheese


Ingredients
3/4 cup dried lentils, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/4 tablespoons chopped roasted red peppers
1 clove garlic, minced
1 1/2 tablespoons fresh cilantro
1 1/2 tablespoons chopped red onion
2 tablespoons chopped chives
1/8 teaspoon paprika
3/4 teaspoon cumin
1 teaspoon extra-virgin olive oil
Juice of one lime
3 ounces goat cheese, at room temperature
2 radicchio leaves for garnish


Instructions
In a medium saucepan, place the lentils, salt, and black pepper in 1 1/2 cups of water. Cover and bring to a boil over medium heat and simmer for 20 minutes, or until the lentils are tender but still have texture. Remove from the heat and drain. In a medium bowl, mix the lentils, roasted peppers, garlic, cilantro, onion, and chives. In a small bowl, combine the paprika, cumin, olive oil, and lime juice. Toss together with the lentil mixture. Before serving, fold in goat cheese. Arrange radicchio leaves on a plate. Spoon the lentil salad onto the radicchio and serve.
B-man