emove seeds & dice the hot banana pepper. We love spicy foods, so
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Preheat the oven to 400\u00b0F. Line a large shallow baking pan with parchment paper.
Combine sugar, oil, paprika, garlic powder and onion powder in a large bowl. Add chicken and turn to coat. Arrange chicken in single layer on prepared pan.
Bake for 40 mins, turning once, until golden and cooked through.
Meanwhile, for the red pepper dip, process all ingredients until smooth. Season to taste.
Serve the chicken with dip.
Melt butter over medium heat in a large pan.
Add garlic and saute for 2 minutes.
Add sliced mushrooms, red, green or yellow peppers, minced chili peppers, and minced hot banana pepper; stir to coat, and cook for about 5 minutes.
Drizzle soy sauce into the mushrooms.
Sprinkle with pepper, sprinkle with garlic powder. Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
Remove from pan and serve.
Boil chicken breasts in enough water to cover them completely.
Add 1 tsp. salt and either 1 stalk of celery diced or a couple dashes of celery salt and a couple slices of onion, diced up (optional).
You can also add one hot banana pepper to be taken out later (optional).
We like our food spicy.
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.
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.
rain, with relish.
Hot Red Pepper Relish:.
In a heavy
then the black olives and banana pepper/jalapeno slices (optional).
Serve
he roasted red pepper dip: Preheat the grill to hot. Place the peppers
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a medium skillet over medium high heat. Cook the cubed chicken until no longer pink, 5 to 10 minutes.
Drain chicken and place it in a medium saucepan with mozzarella cheese, Cheddar cheese, condensed cream of mushroom soup and hot yellow banana pepper.
Bake uncovered in the preheated oven 20 to 25 minutes, or until bubbly and lightly browned.
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
Cut the tops off of the banana peppers and clean out the seeds.
Mix the eggs up in one dish and the flour in a separate dish.
Put 3 to 4 pieces of cheese inside the pepper, dip in egg, then flour and fry in butter.
ust wash my jars in hot soapy water. I turned my
Mix the first 5 ingredients and put in a casserole dish. Chop banana peppers and sprinkle on top (to add more zip). Sprinkle with grated Parmesan Cheese.
Bake at 350 degrees for 30 minutes. Serve with Fritos Scoops.
Brown pork with onion.
Add garlic, salt and pepper.
When browned well, mix in flour.
Add a little warm water, the can of tomato sauce and banana pepper.
Simmer until tender, about 1 hour.
Serve on warmed taco or burrito shell.
Garnish with chopped tomatoes, lettuce, additional hot sauce (if needed) and shredded cheese.
ith potato cubes, cauliflower and banana pepper.
Bring to a boil
oard. Spread with 2 tbsp pepper dip. Top with spinach, bocconcini and
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.
nd stir sausage in the hot skillet until browned and crumbly