garlic salt, kosher salt, and pepper; cook until flavors combine, 5
Combine half the garbanzo beans with half the red bell pepper, Cubanelle pepper, banana peppers, jalapeno peppers, and serrano peppers in a blender or bowl of a food processor. Add red pepper flakes, cayenne pepper, garlic, olive oil, sesame seeds, and cumin. Blend until well mixed.
Stir remaining garbanzo beans and peppers into the blender or food processor. Pour in 1 tablespoon reserved garbanzo bean liquid, or amount required to thin mixture to desired consistency, and blend until smooth.
arsley. Season with salt and pepper. Transfer to a bowl.
the paprika, and salt and pepper. Cover and simmer for 10
cilantro, dried oregano, salt and pepper.
Soak the 2 bread
ombine. Season with salt and pepper.
Evenly add stuffing to
eeds & membranes.
Stuff each pepper with the cheese.
Secure
1/2 cup cilantro and cubanelle pepper in a blender or food
eppers, green bell pepper, red bell pepper, onion, olives, cilantro, Cubanelle pepper, 2 tablespoons
he mushrooms, tomatoes, cubanelle pepper (red bell pepper), salt and pepper. Simmer for about
Preheat broiler.
Line a large shallow baking pan with foil.
Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables.
est, lemon juice, salt, and pepper in a blender. Process until
utter, peas, onion, garlic, basil, pepper and tomato pulp in a
nd season with salt and pepper.
When the sausages are
-Saute green pepper, onion and garlic in oil in tender and translucent.
-In a small sauce pot, heat and stir the mushroom soup, milk on medium.
-Add the sauteed vegetables, tomatoes/water, seasonings and rice.
-Simmer over medium heat for 15-20 minute, stirring occasionally.
-Serve with assorted crackers or garlic bread.
-Note: Meat can be added to this recipe, if you wish.
In a bowl, combine tomato puree, sugar, and vinegar; set aside.
Heat oil in a skillet over medium high heat; saute onions until their edges start to brown.
Add sliced peppers, season with salt and pepper to taste, and saute over medium low for 2 or 3 minutes.
Stir in tomatoes.
Stir in the tomato puree mixture.
Add 1 cup hot water and simmer until sauce thickens, about 45 to 60 minutes.
Cut peppers in half lengthwise; remove seeds and membranes. Cook peppers, covered, in 1-inch boiling water for 5 minutes; drain.
Place in 12 x 8 x 2-inch baking pan.
Brown beef and onion in skillet 5 minutes.
Add rice, salt, pepper, 1 can tomato sauce and corn.
Bring to boiling, about 3 minutes.
Cover and remove from heat.
Let stand 5 minutes.
medium bowl, combine the pepper jack cheese, spinach, salt and
Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate.
2. For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder.
3. Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing.
nion, celery and chopped green pepper for 5 minutes. Stir in