ucepan. Add the bell pepper and garlic and saute until tender, about
en, discard the aluminum foil and generously brush both sides with
.
Combine paprika, onion and garlic powder, salt, oregano, thyme
il into a food processor and pulse until just combined, stopping
owder, salt, black pepper, coriander, and cumin; use to rub all
e fat and silverskin.
br>Sprinkle chops with salt and pepper.
Place chops in
eatloaf Mix ( Veal, Hamburger, Pork) and Sage Sausage put in bowl
Drain pineapple, reserving 1/3 cup juice.
In large skillet, heat oil over medium-high heat.
Add pepper strips, stir-fry for 2 minutes.
Add green beans,
chicken, sweet and sour sauce, red pepper flakes, pineapple and reserved juice.
Stir-fry for 3 minutes or until heated through.
Serve over rice.
Makes 4 servings.
Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap(R) Heavy Duty Aluminum Foil; set aside.
Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. Arrange in even layer in foil-lined pan.
Bake 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce over meatballs. Serve warm.
This is super easy to make and will be a sure hit with family and friends.
Even people that do not like dill pickles like these sweet and spicy pickles.
Drain all juice off the gallon of dill pickles.
Slice each pickle length wise and then cut into bite size pieces (about 1/2 inch thick).
In the gallon jar layer 1/4 of the pickles pieces, 1/2 oz of the Tabasco Sauce and 1 cup of sugar.
Repeat three more times using all ingredients.
Let pickles set overnight.
In a non stick baking dish, dice onion and spread out in bottom of dish; spray with nonstick cooking oil.
Lay fillets on top of onions.
In separate sauce pan heat butter, jelly and worchestershire sauce over medium heat until jelly becomes liquid; spoon over salmon.
Bake at 350\u00b0 F for 40 minutes.
Rinse salmon and place in a container
or about an hour. Peel and cut them into 1/4
Pull bones out of salmon with pliers and cut into chunks, then poach in water.
Saute onion, pepper and mushrooms in butter until tender.
Add tomatoes and cooked salmon.
Drain pineapple, reserve syrup.
Combine sugar, cornstarch and mustard. Stir in with the pineapple syrup, vinegar and soy sauce. Add to onion mixture. Cook, stirring constantly until thick and clear. If needed, may be thinned with water.
Add pineapple chunks. Serve over rice.
cups.
For the Sweet and Spicy Pecans, stir together 1/4
vers of any connective tissue and cut away any green-
Toss greens with crumbled blue cheese and Balsamic Vinaigrette.
Arrange orange slices over greens; sprinkle with strawberries, and top with Sweet-and-Spicy pecans.
Serve immediately.
Makes 8 servings.
Toss greens with balsamic Vinaigrette and blue cheese.
Place on 6 plates.
Arrange orange slices over greens.
Sprinkle with berries; top with sweet and spicy pecans.
Yield 6 servings.
eef, pepper, salt, egg, onion, and oatmeal. Once combined roll meat