n a pan and saute peppers for 7 mins. Season with
ven to 350\u00b0F. Combine mini peppers, potatoes, onion wedges, oil and
oing on, I prepare the peppers. I slice on side off
ff the tops of the peppers, and remove the seeds and
nough to hold the peppers upright.
Wash peppers, removing the stem
Place eggs and yolk in top of large double boiler.
Add sugar and whisk lightly to mix.
Add the butter, rind and juice.
Cook, uncovered, over moderate heat, stirring frequently, for 20 to 25 minutes or until mixture is as thick as heavy cream sauce. Strain.
Spoon into 4 dozen baked mini shells (recipe follows). Bake at 325\u00b0 for 8 to 10 minutes.
Pipe or spoon on whipped cream.
ackage.
Meanwhile, cut miniature peppers in half, leaving stems intact
0 minutes.
Sauteed Peppers:
2 tablespoons olive oil
dd remaining oil.
Saute peppers and onions until tender.
ou prefer to cut the recipe down to serve 2 or
tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to
Cut the tops off the mini bell peppers and take out the seeds
b>Mini-Sweet Peppers:
Preheat grill.
Remove stem end of peppers; slice peppers
Rinse peppers in cold water. Using a
nother 2 minutes. Then add peppers, Italian seasoning and salt and
min., add onions, chopped peppers and celery; season with salt
R salsa OR roasted red peppers OR BBQ sauce following the
arge roasting pan. Add red peppers and onion to pan. Whisk
garlic, and serrano in a mini food processor; process until smooth
mini kosher dill pickles, tomato, ketchup and mustard).
This recipe was