nions (long way).
Combine peppers, onions and all marinade ingredients
5 minutes.
Cut bell peppers lengthwise into 1/2 strips
-Preheat oven to 375\u00b0F.
-Line a small 8-inch square pan with foil.
-Treat with cooking spray.
-Poke a few holes in sausages with fork or sharp knife.
-Layer sausages, peppers, onions, olive oil and seasonings in pan.
-Cover with another sheet of foil.
-Cut a couple of slits in top for steam to escape.
-Bake for 35-45 min (ovens vary).
-Serve sausages with peppers/onions on warm hoagie rolls!
Place sausage in hot cast iron skillet and brown on all sides. Add water, cover and let steam for 5 to 8 minutes or until sausages are no longer pink in the middle. Remove to plate.
Drain off any remaining water from skillet. Add olive oil to same skillet along with peppers and onions. Cook over medium heat until soft, about 20 minutes. Place sausage in a roll with peppers and onions. Serve.
Preheat oven to 450\u00b0.
Place oil in the bottom of a large shallow baking pan.
Sprinkle pork chops with salt and pepper. Arrange in a single layer in a prepared pan.
Bake, uncovered, for 20 minutes, turning once.
Top chops with peppers, wine and Italian seasoning.
Reduce oven to 325\u00b0.
Bake, uncovered, basting occasionally until chops are thoroughly cooked, approximately 30 minutes.
Thoroughly wash peppers. Seed and slice peppers in half. Make a pickling
urkey thigh. Rub with the mustard, sprinkle with half the marjoram and
Preheat grill.
In a large frying pan, heat olive oil over medium heat. Cook garlic and scallions for 3 mins. Add whiskey and bring to a boil. Remove from heat and whisk in mustard, Worcestershire and sugar.
Season steaks then coat in 3/4 cup whiskey-garlic mixture. Grill steaks for 15 mins, or until cooked to your liking.
Meanwhile, combine bell peppers with remaining marinade. Season. Grill for 8 mins, until softened and charred. Combine with cherry peppers then transfer to a serving platter along with steaks.
f plastic wrap. Gently flatten with a meat mallet or small
Preheat the oven to 350\u00b0. Add cheese to Basic Meat Loaf recipe. Cut peppers in halves and stuff with meat mixture.
Pour Marinara Sauce over them and bake 1 hour.
cup. Combine remaining marinade with steak and turn to coat
Heat the oil in a frying pan and saute the corn and peppers until softened. Add the onions and saute for 2 mins. Remove from the pan and set aside. Add the ground beef to the pan and cook until crumbly. Add the tomato paste and cook for 5 mins.
Return the corn, peppers and onions to the pan, add 3/4 cup water and simmer for 10 mins. Add the thyme and season with salt and black pepper.
Place the sour cream in a bowl and season with black pepper. Serve alongside the ground beef and sliced baguette.
Preheat oven to 425\u00b0F. In a bowl, mix the beef, finely chopped onion, breadcrumbs, mustard, mixed herbs and egg. Season with salt and pepper and form into 8 meatballs. Heat the oil and cook, turning, until browned. Remove from pan.
Add the coarsely chopped onion, peppers and garlic to the pan and cook 3 mins. Stir in the tomato paste and vegetable stock and cook 3 more mins. Add to an ovenproof dish and arrange the meatballs on top. Top with the tomato and cheese slices. Bake 20 mins and sprinkle with parsley to serve.
Preheat broiler. Broil peppers, skin-side up, until skin
Process cheese and peppers together.
Generously butter a bread or casserole pan.
Put in a layer of bread and then cheese and peppers.
Continue layers until dish is full.
Add milk and eggs mixed together.
Bake in 350\u00b0 for 1 hour.
This recipe came from a good friend who was an excellent cook.
r slightly smaller cubes. Season with garlic powder and Cajun spice
Heat the oil in a frying pan and saute the onions until soft. Add the peppers and saute for another 1-2 mins. Add the ham and stir in the cream cheese and milk. Simmer for about 3 mins and season to taste.
Meanwhile, cook the tortellini in boiling salted water according to the package instructions. Drain the tortellini and stir it into the sauce. Mix well and serve garnished with parsley.
In a large bowl, combine oil and garlic. Add mushrooms, tossing to coat.
To make the salsa verde, use a mortar and pestle and pound herbs and capers until a paste forms. Add oil, vinegar and sugar, and stir to combine. Set aside.
Preheat a grill on high. Cook mushrooms and peppers 3-4 mins each side, until tender. Set aside. Cook haloumi for 1 min, turning once, until golden. Serve mushrooms topped with peppers, haloumi, salsa verde and arugula.
Mix lemon juice and olive oil and season to taste. Toss with peppers, tomatoes, cucumber, olives, spinach, red onion and chives then distribute between 4 small salad bowls. Sprinkle with crumbled feta cheese and serve.
old water to cool. Combine with peppers, onion, herbs, olives, pickle relish