Slice the peppers in half and or cut a wide circle around each stem hollow out the inside in order to stuff them entirely.
Slice your peppers in half and remove any seeds.
You can also roast the pepper over a grill set to high heat, or you can
slice the pepper in half and roast it under your broiler for 6 to 7 minutes.
Cook
the sliced peppers in the juices left in the skillet.
Slice peppers in half and scoop out seeds.
Store the chopped onion and
all sliced peppers in one container.
Slice the pepper in half and taste one of the seeds for heat.
Place
sliced peppers in a large, airtight container and pour in the rum.
Not exact matches
Cut the aubergines, zucchinis, red onions and
peppers into thin
slices and place them
in a deep baking tray.
Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown mushrooms, cut
in quarters 1/4 fennel, thin
slices 300 g small tomatoes 2 small spring onions, divided
in half 1/2 broccoli100 g goat cheese salt & black
pepper fresh aragula, put it on after the pizza has been
in the oven
I have made this recipe before, but instead of cooking the sausage, onion and
pepper in a skillet on the stove, I cook them on the grill first and then
slice.
Our garden did great this summer... Our favorite way to eat our tomatoes is
sliced in half, drizzled with really good olive oil and sprinkled with salt and
pepper.
Slice the jalapeños
in half lengthwise, scoop out all the seeds, and remove the pith (the white part) from the
pepper.
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients
in a large bowl 3) Squeeze lime juice over ingredients, add salt &
pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets
in one stack, and cut them into 10 - 12
slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them
in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
Just
slice thinly, olive oil, salt,
pepper and pop
in oven?
Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School
in La Canada CA Pie Dough for a 9 ″ tart 2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes,
sliced (I used 5 small ones) sprinkle of sea salt,
pepper and dried thyme, or Provencal salt
1 tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled,
sliced and crushed, wrapped
in cheesecloth or put
in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and white
pepper to taste
Thinly
sliced Farmer's Garden Bread and Butter Chips are covered
in a salt and
pepper batter and then fried until crisp and golden.
To layer a bit more of a mediterranean taste I added some thinly
sliced roasted red bell
pepper left over
in the fridge and added a salty smack to the lot with capers, my favorite salad addition.
Slice off the top of mini colored peppers, then slice them in
Slice off the top of mini colored
peppers, then
slice them in
slice them
in half.
Shiitake & Red Bell
Pepper (
In honor of Amy) Omit onions, use half the amount of broccoli Saute 8 oz thinly
sliced shiitakes for 5 minutes Saute a thinly
sliced red bell
pepper for 5 minutes
I'll never pass on a bowl of delicious garlickly hummus, dunking
in carrots, bell
pepper, or
slices of warm pita.
Line a baking tray with parchment paper and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the
slices of potatoes on top of the parchment paper
in a single layer, drizzle a little bit more of extra virgin Spanish olive oil on top of the potatoes, season them with sea salt and a hint of freshly cracked black
pepper and them to the oven
(You can also add
in some
sliced olives, or diced onion or bell
pepper.)
5 - 7
slices whole grain bread, very thinly
sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place
in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black
pepper
Toss tomatoes, roasted red bell
pepper slices, capers and parsley leaves
in a large bowl with the olive oil, lemon juice and lemon zest.
I used canned diced jalapeños, which meant that I didn't have to
slice and dice a bunch of
peppers, but you could definitely sub
in 1/2 cup of diced fresh jalapeños, or add them to the canned
peppers to increase the spice level if you're brave.
I had already dehydrated some Blood Oranges so I just ground up a couple
slices of those first then added
in the red
pepper and fennel to blend everything.
Finely chop four
slices of the ham and place it
in a bowl with the bacon, cream cheese, mozzarella cheese, pineapple, scallions, garlic, and
pepper.
Fold each remaining
slice of ham
in half (lengthwise worked best for me), then wrap the stuffed
peppers with a
slice of ham.
Serve the noodle soup
in bowls and top with
sliced scallions, red
pepper flakes and black sesame seeds, if you like.
Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3
slices firm white or whole wheat bread, pulsed into crumbs
in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black
pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
After prep proceed to cook Aroborio rice
in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot
in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt &
pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir
in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed
in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir
in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a
slice of lemon.
I've also been known to sprinkle some on chicken and
sliced peppers and onions
in lieu of making a separate fajita seasoning.
Ingredients (Serves 4) 2 poblano
peppers, cut
in half lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove garlic, minced 2 cups cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded
pepper jack cheese 4 oz
pepper jack cheese,
sliced
2 tablespoons extra virgin olive oil 1 medium onion, thinly
sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle
pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
Combine the rutabaga
slices in a medium mixing bowl with olive oil, salt and
pepper.
To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly
slice 1 small red onion and add to bowl, thinly
slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss
in 10 walnuts, season everything with sea salt and freshly cracked black
pepper and drizzle
in the honey mustard vinaigrette
Filling: 2 red bell
peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground
pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut
in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
Then just
slice off the stem at the shoulder of the hot
pepper and freeze
in baggies with the seeds intact.
Stir
in the chipotle puree; DOLE mandarin wedges, cucumbers, onion
slices, Serrano
peppers, and cilantro.
Wrap each
pepper boat filled with cream cheese and jerk sausage with a half
slice of bacon and skewer it
in place with a toothpick:
1) Peel and
slice the onions thinly 2) De-seed red bell
pepper and cut into small cubes 3) Saute red bell
pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell
pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt,
pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour
in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes
in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake
in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
In the meantime, I
slice my grape tomatoes, sprinkle with balsamic vinegar, salt,
pepper and fresh basil.
Sprinkle
in olive oil, garlic
slices, salt and
pepper.
I made this salad yesterday with thinly
sliced red and yellow bell
peppers and red onion, and without the peanuts (because I was
in a hurry and the peanuts are buried
in the chest freezer).
These cheeseburgers rock, we added jalapena
pepper slices and
sliced mushrooms
in the middle with the cheese mixture they were the best we have ever had.
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut
in 1/2 inch pieces 1/2 cup basil leaves, thinly
sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black
pepper
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
Just sauté a few
slices of bacon, season the lamb with salt and
pepper and brown all sides of the lamb
in the bacon fat.