It also has chicken, cream, and 2
pounds of pepper jack cheese in it.
I just started fermenting the first
pound of peppers and want to see how it turns out before I make another, but the peppers keep coming.
REPLY: Liz, 1
pound of peppers will yield about 2 cups of hot sauce.
When they have no fish they boil several
pounds of these peppers in a little water, and dip their mandioca bread into the fiery soup thus formed.
Randy Haire, a local grower, raises 480 plants which produce about 2,000
pounds of peppers a year.
This recipe for approximately 2
pounds of peppers works well with jalapeños, serranos, yellow wax, cherry, habanero, or peperoncini chiles.
Last year, they also purchased 420
pounds of peppers from another local grower.
We are producing several thousand
pounds of peppers a week now.
Not exact matches
1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black
pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 -
pound chicken, boned, and coarsely chopped (1 1/2 to 2
pounds of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?
2 to 4
pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and
pepper to taste Garnish: 2 cups crisp croutons
Harissa is derived from the Arabic word for «to break into pieces» referring to the traditional method
of preparation, which involves
pounding peppers into a coarse paste.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black
pepper 1
pound butternut squash, large dice 3/4
pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
1/4 cup extra virgin olive oil 2 skinless boneless chicken breasts, cleaned and
pounded thin 2 sections
of Laughing Cow Cheese (regular, light, or herbed) 2 teaspoons Italian seasoning 1/2 cup
of your favorite bread crumbs Salt and
pepper to taste
I find one
pound of ground beef is enough in this recipe; i have never used the carrots; never added the celery, but do substitute celery salt for the salt; i have on occasion added green
pepper; I typically use three cans
of diced tomatoes instead
of the one can and can
of purée; instead
of the 2 tbsp chili powder i use ground ancho chilis.
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a
pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots
of fresh black
pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
1 large eggplant (~ 1
pound) 1 teaspoon freshly minced garlic 1/4 teaspoon salt 2 tablespoons tahini 2 tablespoons lemon juice zest
of one lemon 1/4 teaspoon red
pepper flakes 1/4 cup chopped fresh flat - leaf parsley Fresh pita bread or pita chips
1 1/4 — 1 1/2
pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black
pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
1 large white onion one large green
pepper 2 cloves
of garlic minced 1 can
of diced tomoatos (not drained) 1 can tomato paste 1 can
of tomato sauce 1 can
of kidney beans 1 can
of chick peas 1.5
pounds of ground beef
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2
pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two
of red
pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Burgers -1
pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle
pepper, finely chopped, about a tablespoon
of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt &
pepper -
Pepper jack cheese - Red onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns
Author: Reeni Recipe type: Entree Cuisine: Italian Serves: 4 - 5 servings Ingredients 1
pound boneless chicken cutlets or breasts coarse salt and fresh black
pepper Marinade: zest and juice
of one lemon 1/4 cup olive oil...
Ingredients: 10 slices
of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black
pepper / 5 T olive oil / 1
pound fresh cooked Dungeness crabmeat — check for bits
of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell
pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
2 (3 to 4
pound) whole chickens, rinsed and trimmed
of excess fat Olive oil, for brushing chickens Salt and freshly ground
pepper Special Equipment: rotisserie rod ADD CHECKED ITEMS TO GROCERY LIST Directions Watch how to make this recipe.
1 1/2
pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and
pepper, to taste 2 teaspoons fresh lime juice crushed red
pepper, to taste chopped fresh cilantro
1
pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt &
pepper 1/2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a tablespoon
of olive oil, for greasing the baking pan
With the remaining 1/3, add 1/2
pound lean ground pork or ground lamb, plus about 1/2 tsp
of kosher salt and a few grinds
of pepper.
For the salad: 2
pounds chicken, cooked and diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2 tablespoons curry powder salt &
pepper, to taste cayenne
pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons
of water
ingredients: 3 1/2
pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core and seeds removed, finely diced 1 yellow bell
pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
One
of my favorites is Charro Beans that my frenid taught me to make while living in TX.1
pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1
pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon
of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt /
pepper to taste the last 20 min.
To each third that you wish to make with meat, add 1/2
pound lean ground pork, 1/2 teaspoon kosher salt, and a few grinds
of pepper.
1
pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black
pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4
of it) Juice
of half a lemon
1
pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices
of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell
pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt &
pepper to taste 1/2 tsp baking soda
1
pound of carrots, chopped 1
pound of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne
pepper, to taste salt &
pepper, to taste
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black
pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4
pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Ingredients: 1 tablespoon olive oil 1/2
pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño
pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell
pepper) Pinch sugar Salt and freshly ground black
pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
Start Chicken — Preferably used my recipe for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6
pounds of boneless, skinless chicken breast, 1 cup
of water or stock and simple seasonings (salt,
pepper, onion powder) in slow cooker with lid on high temperature.
Last year I dried many
pounds of chocolate habs, red cherry
peppers and others.
1 cup dried white beans 2 tablespoons vegetable oil 2
pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell
pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
Filling and topping: 4 1/2 tablespoons granulated sugar 3
pounds fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1 cup (7 ounces) light brown sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black
pepper 3/4 teaspoon kosher salt (or 1/3 teaspoon table salt) egg wash (1 large egg whisked with 1 teaspoon water and a pinch
of salt) demerara or other coarse sugar, or regular granulated sugar
My Hatch Green Chili Guacamole was inspired by the 75
pounds of these roasted
peppers that I won last year in the 2011 Central Market Hatch Green Chile Cook Off.
• Olive oil 1
pound lean ground beef • Salt • Black
pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell
peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
It takes over 12
pounds of smokin» hot
peppers to make 1 bottle
of Mad Dog's Revenge Habanero & Chile Extract.
Once the chicken is
pounded thin lay fresh baby spinach leaves down and top with a smattering each
of crumbled feta, sliced olives and chopped, roasted red
peppers.
1 1/2
pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black
pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries
of any type, for garnish A splash
of Amaretto
Lime Vinaigrette 1/4 cup vegetable oil
of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red
pepper flakes, or to desired heat - Salt and
pepper, to taste 1 1/2
pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
1
pound ground turkey breast 1/4 cup panko bread crumbs 2 TBS milk 1 egg 1 tsp cilantro 1/2 tsp cumin 1/2 stalk celery 1/4 onion 1/4 red bell
pepper 1/4 jalepeno olive oil four slices
of your favorite cheese four buns
2 chicken breast halves,
pounded thin 1 egg, beaten 1/4 cup grated parmesan 1/4 cup bread crumbs salt and
pepper A few pinches
of dried herbs (Italian seasoning works well) 1 Tbsp.
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2
pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne
pepper 1 6.5 oz can chopped clams salt and
pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne
pepper 1 teaspoon table salt 2
pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
For my version
of the turkey pizza meatloaves I combine 2
pounds of 93 % lean ground turkey, 1 cup
of whole wheat breadcrumbs, 4 garlic cloves (or 1/2 teaspoon
of garlic powered), 1/2 cup pizza sauce, 1/2 cup grated Parmesan cheese, 2 eggs, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/4 teaspoon
of crushed red
pepper flakes, and salt and
pepper to taste.I then top with ~ 2 tablespoons
of reduced fat mozzarella cheese, ~ 2 tablespoons
of pizza sauce, and 3 turkey pepperonis (full recipe will come later).