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MARINATED OLIVES, RED PEPPER, AND
Yield: 6 servings
1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1 teaspoon whole grain Dijon mustard
9 ounce package frozen artichoke hearts, thawed, drained well and halved lengthwise
1 large red bell pepper, cut into matchstick-size strips
4 ounces small button mushrooms, trimmed, quartered
1 small onion, thinly sliced
3/4 cup pitted Kalamata olives, (brine-cured) black olives, quartered lengthwise
Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasiionally. This can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.
Transfer mixture to bowl and serve.
PEPPER AND ONION STEAK OVER RICE
1 lb. steak (sirloin-round/rib eye-cube), cut in strips
1 lg. sweet green pepper, cut in strips
3 cloves garlic, minced
1 lg. onion, sliced
1 tbsp. Worcestershire sauce
1/3 c. brown sugar
1/2 tsp. ground black pepper
1/4 tsp. crushed hot peppers (optional)
1 1/2 c. water
1 tablespoon ketchup
Brown steak in skillet. Add onion and sauté until translucent. Add remaining ingredients. Cover; cook on low 15 minutes. While cooking, make rice and gravy (see below).
1 c. rice
2 c. water
1/4 tsp. salt
1/2 tsp. butter
Place the above 4 ingredients into a 2 quart saucepan. Heat over high heat until water boils. Cover and reduce heat to low; cook 15 minutes or until rice is tender.
Remove from heat, leaving covered (stir with fork before serving).
2 cups water
1/2 cup flour
1-2 beef bouillon cubes or 1 teaspoon beef soup base
1/4 tsp. garlic powder
1 tablespoon ketchup
1 tablespoon onion soup mix (optional)
1/4 tsp. Gravy Master or soy sauce (optional)
While rice is cooking, in a separate saucepan, combine 2 cups water and bouillon cube or soup base. Stir in 1/2 cup flour; whisk until smooth. Add remaining ingredients. Simmer, uncovered, over medium heat (about 15 minutes).
Season with salt and pepper to taste.
To serve: Add gravy to steak and heat on high for 2 minutes. Serve over rice.
Hot banana peppers
1 quart white vinegar
1 quart water
2 cloves garlic (for each jar)
1/2 cup salt
1 teaspoon olive oil
Let sit for 4-5 days. Be sure peppers stay submerged at all times. Take peppers out and rinse. Pack in sterilized jars.
Bring to a boil: white vinegar, water, garlic, and salt. Pour boiling solution over peppers. Place one clove of garlic in each jar. Add 1 teaspoon olive oil to each quart jar. If you use pint jars, add 1/2 teaspoon.
This original recipe, handed down over generations, doesn't call for any additional processing. This is how vinegar peppers are traditionally made (my grandfather made them this way).
Current USDA recommendations call for processing pint jars in a boiling water bath canner for 10 minutes and recommend that the garlic be removed. When jars are processed in a boiling water bath, they don't require sterilization before packing with peppers.
Edited by: PEARL8264 at: 4/5/2013 (10:55)
this month challange be peppers any recipes with peppers
eggplant ,spinach , mushroom , homemade sausauge,cheese, egg quiche
Edited by: DUTCH_PEARL at: 10/21/2012 (20:16)
May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna
this month challange will be eggplant
what are they never hard of tomatillos.
I have always wanted to work with tomatillos. So tomatillos maybe?
new vegetable this month what should it be?
Edited by: PEARL8264 at: 2/12/2012 (06:03)