|Cooking Around the World: Japanese|
|by Masaki Ko|
These are recipes which are all accessible to the Western cook, whether served individually or in combination as a complete Japanese meal.
Tip: Try red peppers stuffed for more results.
Results 1 - 10 of 13 for pickled red peppers stuffed
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Boil potatoes until ... so as not to break up the potatoes. Season with salt and pepper to taste. Cover and refrigerate for several hours or overnight.
Wash potatoes and boil in their jackets (start in cold water) until tender (stick with fork). Peel and cube potatoes. Hard boil eggs (rapid boil ...
In very large ... like. Play with peppers according to your ... where you might also buy Italian salami if that's your choice among the last 3 ingredients.
Cut eggs in half lengthwise with wet knife. Remove yolks and mash with a fork. Add all other ingredients and mix well. Put yolk mixture into egg ...
Combine gelatin and ... catsup, cayenne, and pepper. Mix well; ... If desired, garnish with lemon halves dipped in paprika and topped with parsley sprigs.
Hard cook the eggs. Remove shells and slice in half. Separate yolks from whites and mash until very creamy with no lumps. Then add remaining ...
Mix potatoes, eggs, green pepper, onion, olives ... fold into potato salad mixture. Chill salad in refrigerator for 2 to 3 hours before serving. Serves 8.
Chopped (amounts may vary from 1/4 - 1/3 cup of each depending on individual preference).
Mix well the ... and place 4 stuffed olives in the ... out and slice into bite-size slices with electric knife. Let dry out on paper towels before serving.
Combine all ingredients and refrigerate and let marinate overnight. Keeps well for 1 week. Yield: 3 quarts.
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