|A TASTE OF THYME|
|by Margaret Gouge|
This cookbook is certainly more than a cookbook of long ago recipes. It is filled with humorous stories, mountain cures and kitchen aromas remembered.
1 - 10 of 35 for stuffed peppers raw rice
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Core out tops of bell peppers with serrated knife, ... bowl, mix meat, rice, salt, egg, ... sauce over top. Check to make sure sauce is abundantly enough.
Remove tops, membranes and seeds from peppers. Mix all ... sauce. Spoon sauce over peppers during baking period. Bake 2 1/2 hours at 325 degrees. Serves 6-8.
Prepare peppers for stuffing. Combine ... 1/2 of Kielbasa, rice, onion, egg, ... peppers. Pour sauce mixture over all. Bake at 350 degrees for 1 1/2 to 2 hours.
Cut peppers in half lengthwise. ... Combine beef, cooked rice, onions, salt, ... hours or until peppers are tender, basting occasionally. Makes 4-6 servings.
Cut peppers in half lengthwise. ... wash. Combine beef, rice, onion, salt ... degree oven for 1 1/4 hours or until peppers are tender, basting occasionally.
Cut off tops of pepper; remove seeds ... bowl; stir in rice, 3/4 cup ... pepper. Spoon into peppers. Stand peppers ... pepper is almost tender. 4 servings.
Wash green peppers; drain well. ... bowl; ground ham, rice, water, onion, ... 2/3 full. Arrange stuffed peppers in crock ... pour tomato sauce over top.
Place butter in ... stem end off peppers and remove seeds. ... and mix with rice, onions, soup, ... carrots. Cover and simmer. Cook until tender for 45 minutes.
Remove stem and seeds from peppers. Flake salmon, add rice, seasoning and ... full, arrange the stuffed peppers around edge ... with rice and white sauce.
Cut peppers in half lengthwise; ... 5 minutes. Add rice, salt, pepper, ... tomato sauce over meat mixture. Bake in 350 degree oven 30 minutes or until hot.
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