Place tortilla chips on paper plate.
Sprinkle with cheese. Shake Tabasco vinegar lightly over cheese, just the juice of the peppers.
Place in microwave on High for 30 seconds, until cheese is melted, then serve.
en. Slather the peppers in canola oil and place
br>Place prepared peppers in a casserole dish
Cut peppers into thick wedges lengthwise.
Heat oil in an iron skillet.
Place peppers in the pan and stir occasionally until they begin to brown.
When the peppers have softened, add the balsamic vinegar.
Turn the gas off immediately and stir carefully to coat all the peppers.
Serve warm ar cold.
Keep refrigerated up to a week.
Boil all ingredients except peppers for 10 minutes.
Cut peppers in rings and put in sauce.
Bring to a boil again.
Pack in hot jars.
Seal.
Heat oil in a medium Dutch oven over
Clean peppers; pack in pint jars.
Boil ingredients together for 5 minutes.
Pour over peppers in jars; put knife in jar so solution can go through peppers.
Seal and cold pack for 1 hour.
Chop up cucumber, place in a bowl or small container with a lid.
Add vinegar, stir to coat the cucumber in vinegar, or gently shake the container with lid.
Enjoy immedately or put in the fridge or pack in an insulated lunch kit with an ice pack for a few hours with your lunch.
Note - this recipe is best cold.
Wash pepper and vertically slice them -- some people like to cut them in rings. and stuff in sterile jars.
Add ingredients in large sauce pan and bring to boil. Pour over peppers in jars. Listen for the pop!
Melt butter in a large skillet and add olive oil.
Add onion and cook just until tender.
Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add roasted red peppers during the last few minutes.
Season to taste.
Cut the peppers in half lengthwise and remove their ribs and seeds.
You can preserve sweet peppers or hot peppers; if you preserve hot, use gloves.
Dry the peppers on a clean towel, then cut them into strips.
Place them in a large bowl, sprinkle with coarse salt and let them drain overnight.
Dry the peppers again. Add the garlic, mint, peppercorns and salt.
Pack them into hot sterilized jars.
Cover completely with olive oil.
Seal immediately.
Keep in a cool place or process in a hot water bath for 15 minutes.
Clean red, green and yellow peppers and dry well.
Cook tomatoes, rub through colander and remove seeds.
Cook into thick sauce.
Fry peppers in oil slowly until tender.
Add 4 or 5 hot peppers to about 1 average size sweet pepper in jar.
Pour boiling tomato sauce over peppers and seal.
Salt to taste.
Wash and remove seeds from peppers.
Slice onions.
Cover bottom of sauce pot or large skillet with oil.
Add onions and tomato sauce to peppers in pot.
Add salt to taste.
Cook until tender.
As peppers are cooking, wash 6 jars and fill with boiling water.
Boil lids and rings.
When peppers are tender, pour water from jars and fill with peppers and sauce.
Place lid on jar. Make sure rim is free from any sauce, oil or seeds.
Place ring on jar; tighten when lid is sealed.
Cut the steak into serving size pieces.
If desired you can brown the meat in a little hot oil before adding to crock-pot. Place the peppers in bottom of crockpot, reserving a few to place on top of meat, if desired.
Add vegetables and then meat.
Mix all other ingredients and pour over meat and peppers.
Cover and cook on low heat for 8 to 10 hours.
Yield: 8 servings. Carbohydrate 3 g, protein 34 g, fat 14 g, calories 237.
Put cucumbers, garlic, and onion in a bowl.
Pour in vinegar and water until covering cucumbers, at a 3-1 ratio between vinegar and water.
(3parts vinegar for every part water).
Allow to marinate overnight before serving.
Add 1 cup water to the peppers and garlic. Cook until tender, then press through fine sieve. Add remaining ingredients. Simmer until blended. Pour into hot jars; seal at once. Use a water bath for 10 to 15 minutes.
The sauce may be used as it or thinned per use with either vinegar or salad oil.
igh. Place the oven rack in its second highest position.
ain and rinse beans; place in a mixing bowl and lightly
ven to 400 degrees.
In a large skillet, brown sausage
nd pepper.
Heat butter in a large skillet, add chicken