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Recipes For Cooking Red Peppers - Yahoo Recipe Search
YummlyRecipe For Slow Cooker Southwest Pork And Peppers With Pork Loin, Diced Onion, Tomato Paste, Green Pepper, Red Pepper, Chili Powder, Cumin, Oil, Green Chili Peppers, Quick Cooking Tapioca, Sour Cream, Salt, Cumin, Chili PowderFood.comThis simple recipe from Mark Bittman's "Quick and Easy Recipes" is incredibly useful, easy to make and delicious. It keeps fairly well so you can keep it on hand all the time! If you're so inclined, you can flavor it with any number of herbs (thyme, basil and parsley are fine) or spices, like cumin or chile powder (or minced chiles). Bottled or canned pre-roasted peppers can be substituted for the peppers but the results will not be as fresh tasting. ----------->* USES * -- Add a couple tablespoons of puree to the cooking liquid of any simmering grain--rice, couscous, or quinoa, for example. -- Use in place of or with tomatoes in pasta sauce. For example, saute several vegetables and bind them with the puree during the last minute of cooking. -- Fold into omelets or scrambled eggs, with or without cooked vegetables. -- Combine with chopped fresh basil, grated Parmigiano-Reggiano and minced garlic for a pesto-like pasta sauce. -- Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing. -- Spread on crostini or pizza before baking. -- Use as a finishing sauce for roasted eggplant, zucchini or other vegetables. -- Serve as a condiment with grilled or roasted fish, meat or chicken. -- Stir into soups or stews just before serving. -- Mash a couple tablespoons of puree, with a little olive oil, minced garlic and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables.Yummly4 Delicious Slow Cooked Soup Recipes For Crock Pot With Beef Ground, Onion, Cabbage, Red Kidney Beans, Water, Tomato Sauce, Beef Bouillon Cubes, Vegetable Oil, Ground Cumin, Salt, PepperYummlyLove it. I wasn't able to eat pasta for 20yrs., not easy for a full blooded Italian. But today you can find great Gluten free pasta. I still don'YummlyI pickled the red onion for 10 weeks simply because I never got around to doing it. I normally pickle them for 4 weeks. Great recipe. Just slowly cook downFood.comI adapted this pepper jelly from two separate recipes by Liana Krissoff and Elise Bauer. This recipe doesn't use commercial pectin, instead you make a juice out of Granny Smith apples, plums, and cranberries. The apples and cranberries provide the pectin, and the plums give the jelly a nice color. The fruits also give the jelly a great flavor, which I think makes this jelly a bit more special than the usual pepper jelly. This jelly can be made as hot as you like. If you don't want it to be hot at all, just leave out the jalapenos. The amount I have listed here, 1/2 cup of chopped jalapenos, makes a jelly which is mildly hot, by which I mean you will be able to tell that there are jalapenos in it, but I think it would still be edible by most people. It is not the kind of hot that die-hard chile heads seek out. If you would like your pepper jelly to be hotter, you can increase the amount of jalapenos, or you can use a hotter chile, such as a habanero. I prefer to use ripe, red jalapenos for this jelly, but you can usually only find unripe, green jalapenos in the store. It is OK to use green jalapenos if that is all you can find. N.B. jalapenos and other peppers can vary quite a bit in their heat level. I grow my own jalapenos, and they are considerably hotter than those which you can buy at the grocery store. Before you make this jelly, taste one of your jalapenos - taste a piece from the part of the pepper near the seeds. Gauge the heat level and adjust the amount of jalapenos in the recipe according to the heat level you desire in your jelly. You will need to use the cold plate test to check the set of this jelly; I have included the instructions for this below. Cooking time includes processing time.Taste of HomeCooking for two is effortless when you have a recipe like this one from Mary Cloninger of Kennewick, Washington. “It’s a favorite of mine and my husband’s,” Mary says. “You can use any color bell pepper you want, but red is so pretty.”YummlyRecipe For Delicious Chicken Pad Thai With Rice Noodles, Reduced Sodium Chicken Broth, Fresh Lime Juice, Brown Sugar, Seasoned Rice Vinegar, Red Pepper Flakes, Cooking Spray, Olive Oil Spray, Boneless Skinless Chicken Breast, Garlic, Egg Whites, Sesame Oil, Bean Sprouts, Green Onions, Peanuts, GreenFood.comA very simple recipe to serve over rice. Although peppers are in season in summer, I can also see making this for Valentine's Day since it is red & white! From Taste of Home's Quick Cooking (July/August 1999)
