Posts Tagged Pepper
Green Beans with Onion – BigOven.com
on December 25, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Green Beans with Onion recipe – BigOven.com
6 Servings
Beans American-South
Side Dish Vegetables Christmas American-South Beans Summer Savory
1 pound Green Beans fresh
3 tablespoon Extra virgin olive oil
2 ea Onion medium sized, chop
1 clove Garlic minced
4 teaspoon Tomato paste
3/4 cup Water
1 tablespoon Fresh oregano chopped
to taste Pepper
Red bell pepper diced
Trim ends from beans. In a large saucepan, heat oil. Add onions and garlic and cook 5 to 10 minutes until soft.
Add beans to onion. Mix tomato paste with water. Pour tomato mixture over beans, then add more water if necessary to cover the beans.
Add oregano, salt (we didn’t use), and pepper. Cover pan and simmer 20 minutes or until beans are tender. Remove lid and boil to reduce the liquid. Serve garnished with chopped bell pepper or oregano sprig.
Grove tips: 12/24/05 We added the red bell pepper to the onion garlic mixture and used dried oregano instead.
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Di’s Authentic Greek Lentil Soup (low Cal, Low Fat) – BigOven.com
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Di’s Authentic Greek Lentil Soup (low Cal, Low Fat) recipe – BigOven.com
8 Servings
Low Sugar Diabetic Meatless Low Fat Kid Friendly Winter Summer Spring New Year Christmas Slow cook Vegetables Soup Side Dish Main Dish Dinner Lunch
1 package Lentils (dry 1 lb)
4 tablespoon Olive Oil
1 large Onions chopped
1 large Carrot (roughly 1 cup) grated
1 1/2 teaspoon Minced Garlic (or 3 cloves chopped)
3 stalks Celery chopped
1 can (14.5 oz) Tomatoes diced
1 (2 tbsps) Tomato Paste
3 cans (14 oz) Beef Broth
2 cups Water
3 Bay Leafs
1 pinch Salt
1 pinch Pepper, black
2 tablespoon Vinegar
4 tablespoons Brown Gravy Mix (Sam’s)
Examine, sort and rinse the lentils well, put aside.
Saut for roughly five minutes the onions, carrots, garlic and celery in olive oil.
Add dice lentils, tomatoes, tomato paste, beef broth, water and bay leaf and bring to a boil. Once you have reached boiling point lower stove to minimum cover and simmer for 1 to 1 hours or until lentils are tender.
Salt and pepper to taste. At the end of the cooking period add the 2 tablespoons of vinegar. Serve the lentil soup hot with olives for en even more authentic Greek meal. Enjoy!
125 Calories per serving, 8 grams of Protein
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Texas Chili – BigOven.com
on December 8, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Texas Chili recipe – BigOven.com
10 Servings
Beans Tex-Mex
Pinto Beans Chili Red Beans Beef Fall Winter Tex-Mex
1 bag of Dried Pinto Beans
1 bag of Dried Red Beans
1 medium White Onion Sliced
1 Rump Roast Trim Fat and Cut into cubes, tenderize
2 tbsp Chili Powder
1 tbsp Garlic Powder
1 tbsp Black Pepper
1.5 tsp Salt
1.5 tsp Ground Cumin
1 can Tomato Paste 15 oz.
Soak pinto and red beans in a pot of water overnight. Drain off water and rinse beans well. Pour beans into a crock pot and cover with water. Add the remaining ingredients, stir, cover crock pot and cook for approximately 6 hours.
Chili is done when beans are tender.
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Osso Bucco – BigOven.com
on December 3, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Osso Bucco recipe – BigOven.com
6 Servings
Veal shanks Italian
Main Dish Fry Slow cook Winter Veal shanks Italian
6 Veal shanks -2.5 inches thick.
2 cups Flour
Salt
Pepper -Freshly ground.
6 tablespoons Oil -Canola
2 cups White wine -Dry.
15 Tomatoes -Ripe, peeled, and quartered.
6 Tomatoes -Sun dried, soaked in hot water.
1 Onion -Yellow. Peeled and coarsely chopped.
1/2 Onion -Yellow. Thinly sliced.
3 ribs Celery -Coarsely chopped
2 Carrots -Peeled and coarsely chopped.
1 bunch Parsley -Italian, flat leaved
4 cups Water
3 ounces Veal demi-glace gold -Two pkgs of More Than Gourmet demi-glace made with veal and bee
12 sprigs Thyme
— SPAETZLE –
9 ounces Spaetzle -Panni brand or home made. If home made, ingredients follow:
4 cups Flour
1 cup Milk -Whole
6 Eggs -Beaten
Salt
Pepper -White, freshly ground.
6 tablespoons Butter -Sweet
Peel the tomatoes by cutting an X on their tops with a sharp knife and immersing them in boiling water for a few seconds. Mix with the soaked sun-dried tomatoes (for color), quartered onion, celery, parsley, and carrots, and process in food processor until very finely chopped. For a velvety sauce, use a blender instead of (or after) using the food processor.
Preheat oven to 300?
Season flour with salt and pepper. Heat Canola oil in a Dutch oven. Pass the veal shanks through the seasoned flour and fry on all sides until golden. Remove shanks. Add white wine to deglaze the Dutch oven. Add the sliced onion and saute until translucent. Add the tomato mixture and cook for about 20 minutes at medium heat. Add the water and the 2, 1.5 ounce pkgs of veal/beef demi-glace gold. Add the thyme, some more salt and pepper, and bring to a boil. Add the veal shanks. Bring to a simmer and place in the preheated oven, covered, for 2.5 hours or until soft.
Serve with Panni spaetzle or with home made ones and a good doughy bread with a good crust.
Shanks may be frozen in the sauce.
FOR THE SPAETZLE
For a shortcut, use Panni brand and follow package directions. They are quite good.
For home made spaetzle:
Spaetzle machine
Mix flour, milk, and beaten eggs to make the dough. Depending on ambient humidity, you may need to add more flour.
Season with salt and white pepper.
Bring 2 quarts of water and 1 tbs salt to a boil over high heat.
Pass dough through machine directly onto the boiling water. Return to a boil. Remove spaetzle and place in a bowl with ice water. Cook in batches as necessary so as not to crowd the pot. Drain and pat dry.
Saut? the spaetzle in the butter. Serve immediately.
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Bow Ties Alfredo with Ham and Peas – BigOven.com
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Bow Ties Alfredo with Ham and Peas recipe – BigOven.com
6 Servings
Peas Uncategorized
3/4 lb Bow tie pasta
1 c Frozen peas
2 tb All.purpose flour
1 c Milk
1 tb Salted butter
3 Cloves garlic; chopped
4 oz Nonfat cream cheese; (scant
1/4 c Grated parmesan cheese
3/4 ts Salt
1/4 ts Black pepper
1/4 lb Lean sliced ham; cut into
1. Bring large Pot lightly salted water to boiling for pasta. Add Pasta; cook 12 minutes or until firm but tender. Add peas for last 3 minutes of cooking. Reserve 1/2 cup of pasta cooking water; drain pasta. 2. Meanwhile, shake together flour and milk in jar with tight-fitting lid until blended. Heat butter in saucepan over medium heat. Add garlic; saute 1 minute. 3. Whisk in milk mixture. Simmer 3 minutes. Whisk in cream cheese, 2 tablespoons Parmesan, salt and Pepper. Simmer, whisking, 2 minutes. Remove from heat. 4. Toss together pasta, sauce and ham in large bowl. Add 1/4 to 1/2 cup of reserved pasta water, tossing to make creamy sauce. Top with remaining Parmesan. Serve hot. Family Circle 8/5/97 Recipe by: Family Circle 8/5/97 Posted to MC-Recipe Digest V1 #944 by “Nitro_II ” and lt;Nitro_II and at;classic.msn.com and gt; on Dec 4, 97
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Turkey – Chicken Salad Sandwiches – BigOven.com
on November 29, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Turkey – Chicken Salad Sandwiches recipe – BigOven.com
6 Servings
Turkey Uncategorized
Salads Sandwiches Turkey Celery Mayo Chicken Onion Lemon Lunch
1 1/2 c Cut-up turkey or chicken
1 Hard-cooked egg, chopped
1/4 c Mayonnaise
2 tb Chopped celery
2 tb Chopped stuffed olives
1 tb Chopped onion
1 tb Sweet pickle relish
1 ts Lemon juice
1/8 ts Salt
1 ds Pepper
In medium bowl, combine all ingredients; toss with a fork until well blended. Use as sandwich filling. Makes 6 sandwiches. Posted to MM-Recipes Digest V4 #12 by waynej and at;mail.austasia.net on Apr 27, 1999
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Meatloaf Muffins – BigOven.com
on November 28, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Meatloaf Muffins recipe – BigOven.com
12 Servings
Ground Beef American
hamburger ketchup French bread peppers Ground Beef American
6 oz French baguette bread Stale
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp chili powder
1 tsp dried thyme
1 cup onion (about 1/2 onion, coarsley chopped)
1 cup carrot cut into large chunks)
3 garlic cloves whole
1 large chunks
32 oz 90% lean/10% fat raw ground beef
1 1/2 tsp US Omega3 Foods Prime Rib seasoning (or other all purpose seasoning)
1 large egg
1 cup ketchup
2 tsp Ground cumin
1 tsp Worcestershire sauce
1/2 tsp hot pepper sauce
2 tbsp honey
Heat oven to 325 degrees. In a food processor, combine bread, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is a fine texture. Place into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor. Pulse until finely chopped. Combine the vegtable mixture, ground beef and bread crumb mixture. Season with the Prime Rib seasoning. Add egg and combine thoroughly. Pack the mixture into a muffin pan, it should make 12-18 muffins. Bake for 30 mins. Mix the remaining ingredients and glaze the meatloaf the last 5 mins of cooking. Serve remaining sauce on the side.
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Beefy Potato Chowder – BigOven.com
on November 26, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Beefy Potato Chowder recipe – BigOven.com
12 Servings
Potatoes American
beef vegetables chicken stock Potatoes American
4 lbs. russet potatoes, diced about 3/8″
1 4-1/2 c. water
1/2 lb. bacon
1/2 c. green pepper diced
1/2 c. onion diced
1 lb. ground beef sirloin or chuck
2 c. half-and-half
2 c. chicken stock
6 T. flour
1 T. salt
1/4 t. black pepper
1/2 t. paprika
1 c. frozen corn
1 c. frozen peas
Wash and dice 4 pounds of russet potatoes — it is not necessary to peel them. In a 6-8 qt. pot, combine the diced potatoes with 4 cups of the water. Cover and bring to a boil, then turn heat down to a simmer for about 15-20 minutes, until the potatoes are tender.
While the potatoes are cooking, cook bacon until crisp, then remove from pan and allow to cool. In the bacon fat, cook the green pepper and onion until tender, then add the ground meat until it is thoroughly cooked. Drain. After the bacon has cooled, crumble or chop it into small pieces.
When potatoes are done, DO NOT DRAIN. Add half-and-half and chicken stock, and stir until blended. Combine flour with remaining 1/2 cup of water and stir until smooth, then add to potato mixture. Cook over low to medium heat, stirring frequently, until it starts to simmer, then continue to simmer until thickened.
Stir in salt, pepper, and paprika; mix thoroughly. Add meat mixture, crumbled bacon, and vegetables. Simmer on very low heat until ready to serve. Garnish with a bit of parsley and shredded cheese on top of each bowl.
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Larry’s Sage Chicken – BigOven.com
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Larry’s Sage Chicken recipe – BigOven.com
6 Servings
Chicken American-South
Main Dish Bake Grill American-South Chicken Dinner Spring Bold
4 large Chicken breast
2 large Onion sliced
8 cloves Garlic crushed
1 large Lemon sliced
1 package Fresh sage as required
Poultry Seasoning as required
1 stick Butter sliced
Kosher Salt as required
Pepper, black as required
Preparing the aromatics:
Cut onions is 1\4 inch slices. No need to remove skins. Line the bottom of the pan with slices. Mash the garlic cloves with the back of a knife. Again, no need to remove skins. Add to pan. Slice lemon and add to pan. Add 1\2 stick of butter in slices to pan. Add generous amounts of salt, pepper, and poultry seasoning to pan.
Preparing chicken:
Cut 8 1\4 slices of butter and lay out on chopping board. Place 2 sage leaves on each pat of butter.
Rinse chicken breasts and pat dry with paper towel.With your finger, on the small side of the breast, work your finger under the skin and separate it from the meat. You want it to stay attached around the outside. This is an important part of it. Now slide 2 pats of sage and butter under the skin of each breast.
Add remaining sage leaves, stems, and everything to aromatics. Arrange the breasts, bone side down, on top of the aromatics. Liberally apply salt, pepper, and poultry seasoning to breasts. Use lots!
Bake at 375 degrees for 90 minutes. (This recipe is also good on the smoker. Use same cooking temperature and time, hickory wood for smoke flavor, and the chicken will turn out moist and juicy). Serve chicken discard aromatics. Serve with yellow saffron rice and some kind of crusty bread. You won?t believe how good this makes your kitchen smell, or how great it tastes. You can even make it early in the day, cover it, put it in the frig, and pop it in the oven right before dinner.
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Thai Chicken with Basil – BigOven.com
on November 25, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Thai Chicken with Basil recipe – BigOven.com
2 Servings
Chicken Thai
Thai Chicken Basil Bell pepper Fish Sauce Garlic Carrot Soy Sauce
1 lb Skinless, boneless chicken
1 tb Veg oil
1 tb Coarsely chopped garlic
1 tb Minced fresh chili pepper
2 tb Fish sauce (nam pla or nuoc
1 tb Dark soy sauce
1 tb Water
1 tb Sugar
1 1/2 c Fresh basil
1 md Red sweet bell pepper – cut
1 md Carrot – cut into thin
Cut chicken into fingernail size cubes – set aside Chop garlic – set aside Mince chili pepper – set aside Cut bell pepper and carrots into thin strips. Mix Fish sauce, soy sauce and water together, set aside. Measure out sugar; set aside. Heat wok or deep skillet over medium high heat. Add the oil and swirl to coat pan. Drop a piece of garlic into pan, if it sizzles immediately, the oil is ready. Add the rest of the garlic and toss briefly. Add the minced chili and toss until the garlic begins to turn golden, 15 sec. Add cubed chicken, and stir fry until flesh changes color, about 1 minute. Add fish sauce mixture and stir fry to combine well with meat, about 1 minute. Add sugar and stir fry for another 30 seconds. Add basil and sliced bell peppers and carrots and toss. Stir fry until the basil begins to wilt. Transfer to serving bowl – serve hot. Makes 2 portions. Adapted From Washington Post, “Real Thai” by Nancie McDermott == Courtesy of Dale and Gail Shipp, Columbia Md. === From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Vegetable Tajine – Moroccan Stew – BigOven.com
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Vegetable Tajine – Moroccan Stew recipe – BigOven.com
1 Servings
Vegetables Uncategorized
1 1/2 c Chopped onions
3 Garlic cloves; pressed
1 ts Dried thyme
3 c Cubed potatoes
1 c Chopped green beans
1 Red bell pepper; chopped
2 c Cubed fresh tomatoes
3 c Vegetable stock
1 cn (13-ounce) artichoke hearts;
1/2 c Pitted black olives; halved,
1 pn Saffron
1/4 c Fresh lemon juice
1/4 c Chopped fresh parsley
Salt and pepper to taste
I made these two recipes over the weekend – theyre from Sundays at Moosewood cookbook, with appropriate changes to make them. I really like exotic recipes so I enjoy this cookbook a lot – my husband just loves these 2 recipes – he keeps teasing me that all they need to be perfect is some chunks of lamb! Anyway, here they are: Sate the onions and garlic in your favorite sauteeing medium until onions are translucent. Add the thyme, potatoes, green beans, bell pepper, and tomatoes and cook on medium-high heat for 3 minutes, stirring occasionally. Add the vegetable stock and the brine from the artichokes and simmer, covered, until the vegetables are tender, about 20 minutes. Stir in the halved artichoke hearts, the black olives (if you use them), and a pinch of saffron. Continue to simmer gently for another 5 to 10 minutes. Add the lemon juice, parsley, and salt and pepper to taste. Serve with bread or on couscous (also suggests to sprinkle with chopped almonds). Posted to fatfree digest by “Zoe Sodja” and lt;zoe_sodja and at;macmail.ucsc.edu and gt; on Apr 28, 1998
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Stuffing – BigOven.com
on by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Stuffing recipe – BigOven.com
12 Servings
Stuffing American
Stuffing Dressing Thanksgiving American
1 slices cut up into cubes.
0.75 cup minced onion
0.5 cup parsley tops only
8 cups celery stocks only
1 Butter 1 stick
1 Poultry Seasoning 1 tablespoon
1 can of Chicken Broth
1 Pepper 1/4 teaspoon
1 Salt 1 1/2 teaspoons
Saute in 1 stick of butter: onion, parsley, celery for 5 minutes
Mix with bread crumbs
Add poultry seasoning and salt and pepper
Add enough chicken broth until soft or desired consistency
Bake at 350 for 20 – 25 minutes
Can also stuff the bird and cook for full time of bird
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Chicken Tortilla Soup ala Steve – BigOven.com
on November 24, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Chicken Tortilla Soup ala Steve recipe – BigOven.com
8 Servings
Chicken Mexican
Kid Friendly Winter Spring Advance Soup Main Dish Mexican Chicken Dinner Lunch Comforting
8 cups Chicken stock
2 whole Onions diced
3 whole Garlic cloves crushed
1 1/2 tablespoon Chili powder
1 large can Crushed Tomatoes
1 whole Lime
1 teaspoon Cumin
Salt to taste
Pepper to taste
1/4 teaspoon Cayenne or more to taste
1 cup Vegetable oil
12 whole Corn tortillas
2 cups Chicken cooked and torn or cubed into 1/2″ cubes
— Optional Add-Ons –
Cilantro
Sour cream
Corn kernels
Black beans
Avocado
In a large stockpot, heat 3 tablespoons of oil to medium-high heat. Add crushed garlic and chopped onions, and stir until onions just start to brown. Add the can of crushed tomatoes, cumin, cayenne pepper, chili powder, salt, pepper, and half of the lime juice. Turn up the heat until it bubbles, stirring constantly, then gradually stir in chicken stock. Turn down to low and simmer for 10 minutes. Add diced chicken. (Optionally add black beans or fresh corn kernels).
To make the tortilla crisps, julienne 12 corn tortillas into narrow, uniform strips. In a saucepan, bring 1 cup of vegetable oil up to medium-high heat (takes about 5 minutes to come up to temperature — be sure to test the heat of the oil by placing a corn tortilla bit into the oil — it should bubble immediately). Deep-fry these tortilla strips in batches (2 mins or so — do not let them turn a dark brown) — transfer to paper towel to dry. They should be crispy.
When ready to serve, plate the soup, then top with a mound of the tortilla strips. Optionally add avocado, sour cream, cheese, fresh corn kernels.
Squeeze fresh lime juice into each bowl at the table.
Soup itself can be made ahead, but make the corn tortilla strips fresh, just prior to serving… it’s worth it.
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Chicken with Pepper and Onoin – BigOven.com
on November 23, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Chicken with Pepper and Onoin recipe – BigOven.com
4 Servings
chicken, onion Indian
non veg indian food chicken chicken, onion Indian
1 6-7 pieces boneless chicken;
2 cups finely sliced onion
2 cups chopped coriender leaves
2 teaspoon crushed black pepper powder (can adjust )
1 teaspoon ginger paste
1 teaspoon garlic paste
1 2-3 green chilies; cut along length;
0.5 teaspoon turmuric powder
2 table spoon vegetable oil
1 tea spoon salt or to taste
heat oil in a pan
add 1/2 cup onoin, fry until it becomed light brown
add green chilies, ginger garlic paste and fry for a minute or half till raw smell goes off
add chicken pieces, salt, turmaric powder and cook coverd till chicken is almost tender
remove lid, add peppr powder, remaining 1 1/2 cup onions and coriander leaves (keep 1-2 table spoon coriander leaves aside for garnishing).
mix well and cook uncoverd for 15 minuts or until chicken becomes soft
garnish with coriender leaves
serve hot with steamed rice
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Awesome Lasagna – BigOven.com
on November 22, 2009 by BigOven.com - Recipe Raves in Eat And Drink, recipes, Comments (0)
Awesome Lasagna recipe – BigOven.com
8 Servings
Meat Italian
Italian Pasta Main Dish Meat Dinner dinner next week Fall Comforting
2 cups Ricotta
8 ounce Provolone Cheese grated
8 ounce Mozzerella cheese grated
8 ounces Romano Cheese grated
1 ea Egg
1/4 cup Milk
1 tablespoon Fresh basil chopped
1 tablespoon Garlic chopped
1/2 pound Parmigiano-Reggiano Cheese shredded
Salt to taste
Black pepper to taste
**MEAT SAUCE**
2 tablespoon Olive oil
1 package Lasagna Noodles
2/3 pound Ground beef
1/3 pound Ground Pork
Salt to taste
2 cup Onion finely chopped
1/2 cup Celery finely chopped
1/2 cup Carrot finely chopped
2 tablespoon Garlic chopped
2 can (28 oz) Chopped Tomatoes
1 small Tomato Paste
4 cup Beef Broth
2 sprigs Fresh thyme
2 ea Bay leaf
2 teaspoon Dried Oregano
2 teaspoon Dried basil
1 pinch Red pepper crushed
2 ounce Parmigiano-Reggiano Cheese grated
In a mixing bowl, combine the ricotta, provolone, mozzarella, romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. Spread 2 1/2 cups of the meat suace on the bottom of a deep dish lasagna pan. Sprinkle 1/4 grated cheese over the sauce. Cover the cheese with 1/4 dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in oven and bake until bubble and golden, about 45 mins to an hour. Remove from oven and cool for 10 minutes before serving. Slice and serve.
Sauce: In a large suacepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When oil is hot, add the meat and brown for 4-6 minutes. Add the onions, celery and carrots. Season with salt and pepper. Cook for 1-5 minutes or until the vegatables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the herbs. Mix well. Bring liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, reseason with salt and pepper and sitr in the cheese. Remove form the heat and let sit for 15 minutes.
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