Cook whole red peppers over grill or in 350\u00b0 oven until tender.
Turn on sides to cook evenly.
When done, let cool.
Take skin off when cool enough to handle.
Discard seeds and stem.
In a large jar, place cooked red peppers and garlic in; cover with oil.
Keep in refrigerator.
Serve as an appetizer with Italian or French bread or crackers.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill eggplant, red bell pepper, poblano pepper, and jalapeno pepper until tender, 20 to 30 minutes. Remove seeds from red bell pepper and poblano pepper. Chop eggplant and peppers.
Pulse eggplant-peppers mixture, green onions, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper in a food processor until finely chopped and spreadable.
Grind fish or put through food processor.
Saute onions and parsley in olive oil.
Add 1 cup wine, chopped garlic, Louisiana hot sauce, soy sauce, salt and chopped pepper.
Cook until onions and pepper are done or real tender.
Let cool for a few minutes.
alt and the freshly ground pepper.
Place in oven and
Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
Scrape the purple skin off, and discard skin.
Mash eggplant well with a wooden spoon,.
Add salt and pepper, to taste.
Mix grated onions with one tsp of mazola oil.
Add to mashed eggplant.
Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
Add lemon juice.
Mix well, and serve as an appetizer on crackers or other bread rounds.
lavors blend.) Cut into small, appetizer servings (about 1\"x1\") (I
side.
Finely dice the pepper, tomato & onion. Fry gently in
Add garlic, tomato, salt and pepper and cook for about 1
verything is heated through. Add pepper and salt. Mix well.
ayo, hot sauce, lime juice, pepper, salt and chicken stock in
Use the small skinny Chilie pepper.
Combine the first 10
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
sprinkle garlic salt and red pepper flakes over ground pork and
In medium bowl, combine tuna, anchovies, green pepper, pimento, egg and 2 tablespoons Russian dressing.
Mix well and set aside.
In small bowl, mix remaining Russian dressing with cognac and set aside.
In hot butter in a chafing dish or larger pan, saute bread until well browned and butter is absorbed.
In same pan, spread tuna mixture over bread.
Cover with Russian dressing mixture.
Sprinkle 1/2 teaspoon Worcestershire sauce over each. Heat over low heat for 5 to 10 minutes or until very hot.
Serve immediately.
skillet until sizzling; add red pepper, onion, garlic and chilies. Cook
round beef, onion, breadcrumbs, salt, pepper and eggs; blend well.
OT OVERMIX!
Add salt, pepper and sugar and adjust as
Meanwhile, saute onion and bell pepper in sauce pan until soft
garlic powder, coriander, salt and pepper.
Set aside.
Place
Preheat oven to 350 degrees. Combine the potatoes, ham, cheese, salad dressing, eggs, onion, mustard, salt and pepper in a large mixing bowl and mix well. Shape into 1 inch balls. Roll in the cornflake crumbs. Arrange the balls on a greased baking sheet. Bake for 30 minutes or until brown.