Cover bottom of baking dish with crackers.
Next, add a layer of sweet pepper.
Add
a
layer of shredded cheese.
Put bread crumbs on top of
casserole.
Pour\tmilk over until milk bubbles through bread crumbs.
Dot\twith
margarine.
Bake\tat 350\u00b0 until bubbly.
In a large serving bowl, gently toss together carrots and sweet pepper.
Stir in orange juice, lime juice, salad oil, and sesame oil.
Sprinkle with Peanuts.
Serve.
In lg skillet, melt butter and cook scallops for about 7 minutes, until golden brown.
Remove and keep warm.
In same skillet, add pepper, onion and garlic.
Cook 2 minutes.
Add wine, stir 1 minute.
Add broth, milk, and parsley.
Bring to a boil.
Reduce heat and simmer until sauce thickens, 1-2 minutes.
Add scallops and heat through.
Saute sweet potatoes, onions, celery and garlic in olive oil. Add seasonings; simmer.
Add chickpeas, tomatoes, sweet pepper, water and Bragg; simmer a tad more.
Serve.
omatoes into the pot. Add sweet pepper, broccoli, and baby bella mushrooms
eat.
Add onions and sweet pepper; cook and stir about 5
hipping cream, salt, and white pepper.
Simmer, uncovered, for 10
Shred 1 large head cabbage and 4 carrots.
Add 1 large sweet pepper and 1 sweet onion, sliced thin.
Mix in large bowl and sprinkle with 1/2 cup sugar.
Mix the first 5 ingredients, using 1 tablespoon of the sugar, and bring to a boil but do not boil.
Pour over cabbage mixture and let set for several days, at least 24 hours.
ugar, cornstarch, ginger, and black pepper. Stir in undrained pineapple, soy
In large frying pan, cook onions and chip steak until done. Add sweet pepper strips including the juice.
Let the juice cook down a little, about 5 minutes.
Place 2 slices of cheese in roll and add steak mixture and serve.
In large bowl, toss potatoes, sweet pepper and peas.
In blender, combine salad dressing, chili peppers, salt, pepper and garlic.
Blend until smooth.
Toss with potato mixture.
Chill.
Heat in hot skillet or wok the oil until hot.
Add chicken and stir-fry a few minutes.
Add garlic, celery, sweet pepper and bean sprouts; toss to coat.
Drain pineapple (save juice).
Toss pineapple with chicken-vegetables until mixed.
In a bowl, mix pineapple juice, vinegar, ginger, salt and pepper to taste.
Mix all ingredients.
Serve with rice, if desired.
Serves 4.
cook and stir green bell pepper, onion, seasoned salt, and sea
In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, canola oil and olive oil until evenly coated. Cover tightly with the lid and let stand in fridge for 3 days. Shake the bowl often. This can be served cold, but is better when you let it come to room temperature!
Cut beef in 1/2 inch thick strips.
Coat with flour seasoned with little salt and pepper.
Brown strips in hot shortening (2 tablespoons).
Drain.
Chop tomatoes and add onions and garlic. Add liquid from tomatoes and 2 cups water.
Cover and cook low until beef is tender.
Add green sweet pepper and cook low, for 10 more minutes.
Serve hot with white rice.
Heat the oil and gently fry the leek for 2-3 minutes until half cooked.
Add the sweet pepper and cook for 2 minutes.
Remove the vegetables, and set aside.
Beat the eggs in a bowl and add 2 tablespoons of water. Season and pour the mixture into the pan.
Add the vegetables and cook for around 5 minutes until the egg is set.
Saute celery, corn and garlic in oil in medium skillet 3 to 5 minutes.
Stir in chicken and cok 5 minutes; remove from heat and stir in cheese.
Season to taste with salt, pepper and chili seasoning.
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
eans. Season with salt and pepper. You should have about 1
ore minutes.
Add sweet potatoes, chicken broth, pickled jalapenos, jalapeno juice