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.
Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.
Cut up tomatoes into big chunks or quarters and put into bowl, with all juices. Add red onion, cucumber and banana pepper. Add olive oil and season to taste.
Serve with fresh bread and enjoy!
For variation, add 1/2 cup crumbled feta cheese.
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.
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.
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.
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.
ut stem end off of banana peppers and remove seeds (use
Place crackers close together on a microwave-safe dish, spoon about 1 tsp of pizza sauce on top of each cracker.
Cut the canadian bacon slices into quarters, (cut the half slice in two).
Layer 1 quarter slice of canadian bacon, 1 banana pepper ring, and 1 mushroom slice on top of each cracker, sprinkle each evenly with cheese; microwave uncovered on high for 45-50 seconds, or until cheese melts, serve hot.
onion, celery, green peppers, banana peppers, banana pepper juice, vinegar, garlic, bay leaf
Cut banana into pieces easy for a child to get a fork into and also into their mouths!
Put some yogurt in a small bowl.
Put graham cracker crumbs in another bowl.
(Used T.V. dinner trays work great.)
Let child fork banana pieces, then dip into yogurt, crumbs and pop into mouth.
Be imaginative, coconut flakes, etc. may be substituted.
Put squirrel in iron pot with onion, garlic, bell pepper, Season-All, salt and oil.
Bring to a boil; reduce heat and simmer about 2 hours or until tender.
Remove everything from iron pot and put in big pot.
Bring to a rolling boil; add mushroom soup and let dissolve into boiling water.
Keep it at a rolling boil; then take biscuits out of can and pinch small piece off and drop into pot. When all of the biscuits are added, stir a little, reduce heat, turn off when the swelling in the biscuits go down, approximately 15 minutes.
Preheat a griddle to medium heat.
Beat eggs in a mixing bowl until frothy, about 2 minutes. Add flour, milk, baking powder, and vegetable oil to the eggs and mix to make a batter. Stir mashed bananas into the batter.
Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm. Top pancakes with banana slices and maple syrup to serve.
Soak frozen peas in a pot of hot water until heated through.
Combine cauliflower, mayonnaise, vinegar, relish, banana pepper juice, sweet peppers, olives, banana peppers, black pepper, dill, and peas in a bowl. Refrigerate to meld flavors, at least 1 hour.
ith potato cubes, cauliflower and banana pepper.
Bring to a boil
Brown hamburger and sausage; drain.
Add onion, bell pepper, banana pepper, red pepper, salt, pepper and garlic.
Sprinkle with flour and mix until coated.
Boil water, then add chili powder to boiling water.
Pour into meat mixture and cook on low for 1 hour, stirring occasionally.
Put into crock-pot and add Ro-Tel tomatoes, tomato sauce, soup and both beans.
Cook on low for 1 hour, then add halved jalapenos.
Cook for 4 hours on low.
halve, clean and coarsely chop banana peppers.
Add peppers and
Heat the olive oil in a skillet over medium heat. Mix in the banana pepper, green bell pepper, red bell pepper, orange bell pepper, and onion. Sprinkle with vinegar, lemon juice, and lime juice, and season with Cajun seasoning, Italian seasoning, and garlic powder.
Arrange the pork chops on top of the vegetables, and sprinkle with paprika. Cover skillet with a tight fitting lid, and cook chops 25 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve topped with the vegetables.