|Plats du Jour|
|by William Black|
There is more than a slight malaise in the air these days about French food and cooking.
Tip: Try hot peppers for more results.
1 - 9 of 9 for semi hot peppers
Saute onions in ... Cut tops off peppers and remove veins. ... hours. After baking, remove stuffed peppers from sauce, cool sauce, add sour cream. Reheat.
1 recipe pizza ... soft. Remove. Saute peppers for a few ... oven about 15 to 20 minutes or until dough is a nice golden brown and the topping is sizzling.
Remove skins from tomatoes and peppers. Chop all ingredients and cook until onions are soft. Eat.
Tiny pastina, most ... and salt and pepper to taste; set ... lightly with orange blossom water just before serving. Serves 10 to 12 as salad or side dish.
Sift flour, cocoa, cinnamon, salt, pepper, and red ... cookies with metal spatula to wire rack to cool. Drizzle chocolate over cookies. Set on rack until dry.
Slice meat thin ... depending on how hot you want taste ... beef. Mr. Coffee has a food dehydrator on the market that has a blower fan and works real well.
Heat olive oil ... garlic, sliced onion, peppers and enough water ... Cover and simmer for 2 to 3 hours - until the meat separates from the bone. Serves 3-4.
In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls; cover and simmer until the roast is ...
Sift first 6 ingredients on wax paper. Beat butter and sugar in large bowl until light and fluffy. Beat in eggs, one at a time, until well combined. ...
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