Spread that on the bottom of a square dish and layer with drained petite cut tomatoes, lettuce, quick pickled onions, salami, shredded mozzarella cheese and
yellow pepper rings.
Not exact matches
1 1/2 pounds orange or
yellow bell
peppers (about 4) or sweet orange
peppers (about 6), thinly sliced into
rings
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne
pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell
peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black
pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno
pepper (thinly sliced into
rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell
pepper (stemmed, seeded, thinly sliced into strips) 1
yellow bell
pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black
pepper (to taste)
1/2 red cabbage, thinly sliced 1
yellow onion, sliced into
rings 1 bell
pepper, sliced into thin strips 1 carrot, peeled and shredded Kosher salt
2
yellow or sweet onions, cut in 1/2 ″ thick
rings 1 1/2 cups buttermilk 1 1/2 cups all - purpose flour 1/2 cup fresh Italian flat leaf parsley, chopped 1 tablespoon kosher salt 1 teaspoon freshly cracked
pepper
4 tablespoons butter (divided use) 4 tablespoons vegetable oil (divided use) 2 pounds boneless pork, thinly sliced and cut into long strips about 1 / 2 - inch wide 3 medium onions, sliced thinly (crosswise) and separated into
rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico chile powder (medium - hot or hot, to taste) 1 green bell
pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 red bell
pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1
yellow bell
pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 2 to 3 hot green
peppers (jalapeños or serranos), cut crosswise into small
rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf
8 tbsp Ancient Organics Ghee 1 small
yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch
rings 4 garlic cloves, roughly chopped 1 serano chile
pepper, thinly sliced with seeds and stem removed 1 orange bell
pepper, 1 inch dice 1 red bell
pepper, 1 inch dice 1 green bell
pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black
pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
2 large
yellow squash 1 garlic clove, grated 2 scallions, minced 1 celery stalk, chopped 1/2 cup minced sun - dried tomatoes in olive oil 2 tablespoons sun - dried tomato oil (from the jar) 5 sage leaves, minced 1/4 cup jarred deli
pepper rings, minced
Ingredients, Serves 4 - 6 11 Yukon potatoes, peeled and sliced 20 carrots, peeled and cut into bite - sized pieces 1
yellow onion, cut into
rings 1 - 2 roasted garlic heads 4 - 5 cups vegetable broth 1 tbsp poultry seasoning 1/2 -1 tbsp bouquet garni fresh ground
pepper sea salt
Preparation Time: 20 - 25 minutes Cooking Time: 1 hour Ingredients, Serves 4 - 6 11 Yukon potatoes, peeled and sliced 20 carrots, peeled and cut into bite - sized pieces 1
yellow onion, cut into
rings 1 - 2 roasted garlic heads 4 - 5 cups vegetable broth 1 tbsp poultry seasoning 1/2 -1 tbsp bouquet garni fresh ground
pepper sea salt Directions Preheat oven to 400 degrees.