Wash, remove all seeds and finely chop banana peppers.
Cook banana peppers and vinegar together over medium heat for 5 minutes.
Add mustard, sugar and salt to pepper mixture and bring to boil.
Combine flour and water together to smooth paste.
Add to pepper/mustard mixture.
Mix well.
When cool, blend with hand mixer.
Drain, rinse and chop banana pepper rings.
Mix everything together in one bowl.
Pour into 13x9 pan, sprayed.
Bake for 30-35 minutes in a 350 degree oven.
inutes, add in red cabbage, banana pepper, mustard seeds, and cumin seeds. Stir
Spread dressing across one slice of Flatbread.
Layer spinach, carrots, red pepper, banana pepper, turkey and mozzarella.
Roll up tightly.
Slice into 1\" pinwheels.
Serve.
ashing.
2.Wash whole banana peppers to remove any dirt
In a large bowl toss together the red pepper, cucumber, tomato and sweet banana pepper.
Add the oil, vinegar, oregano, salt and pepper to taste, and toss to combine.
Chop parsley and sprinkle over salad. Enjoy!
place pepper rings packed tightly in jars, add garlic, divide alum between quart jars.
In large pan put one quart vinegar, 2 quarts water, salt to taste and 1/4 cup sugar.
Bring this mixture to boil.
Boil flats in water.
Pour boiling mixture over pepper rings in jar, put on flats and rings.
Let cool and check to make sure they seal.
Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.
uice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon
ut stem end off of banana peppers and remove seeds (use
br>Bring the vinegar, sugar, mustard seed and celery seed to
erve at once with remaining mustard sauce for generous dipping and
nd season with salt and pepper. Cover the pan with foil
small bowl, mix the mustard, honey, mayo and dried onion
ith potato cubes, cauliflower and banana pepper.
Bring to a boil
Heat the oil in a saucepan over medium heat.
Add the onion, garlic, and red pepper. Saute' 3 to 5 minutes.
Add the parsley, mustard, vinegar, salt, and pepper. Cook 3 minutes or until thoroughly heated. Cover and set aside.
Cook the pasta in boiling water for 5 minutes. Add the cauliflower and broccoli. Cook an additional 3 minutes or until vegetables and pasta are tender. Drain well.
Combine the pasta mixture and the red pepper/mustard sauce mixture. Toss well. Sprinkle with the cheese and serve.
he pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds
Whisk together 1 tbsp oil and black pepper. Add lamb and toss to coat.
Heat a wok or large frying pan over high heat. Stir-fry lamb for 2-3 mins, until browned. Set aside.
Add remaining oil to pan. Stir-fry onion and chili for 2 mins. Add mushrooms, green beans, banana pepper and almonds. Stir-fry 2-3 mins, until just tender. Return lamb to pan along with basil, spinach, rice noodles, kecap manis and sherry. Stir-fry for 1-2 mins, until heated through. Top with sprouts and serve with lime wedges.
Remove the seeds from the banana peppers and place the peppers
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.