|The New Cast Iron Cookbook|
|by Sandra Rudloff|
This is a completely new, step-by-step, full-colour cookbook for cooking with cast iron cookware.
Tip: Try yellow long peppers for more results.
1 - 10 of 18 for stuffed yellow long peppers
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Cut stem end off peppers and remove seeds, ... top. Return to oven for 10 minutes. Sprinkle top with mozzarella and leave in oven until cheese is melted.
Boil squash, onions and salt for 5 to 10 minutes. Drain well. Mix sour cream, soup and carrots with boiled squash. Mix together stuffing and butter. ...
Cook the ground ... sauce, vinegar, black pepper, Goya seasonings. ... Set aside. Peel yellow plantains. Slice lengthwise. ... table. Serves 4 to 5 people.
To partially cook ... fills about 8 large-sized tomatoes or green or red bell peppers. It is also enough to fill about 12 to 14 small Japanese eggplants.
Use plastic gloves ... and pulp from peppers to prevent burning ... sterile jars. Bring vinegar, water, sugar, and salt to a boil. Pour mixture over peppers.
Cut ends off peppers. Remove seeds. ... vinegar, water, sugar, mustard seed to a boil. Pour over peppers in jars. Process in hot water canner for 10 minutes.
Saute the garlic, onion and peppers in the lard ... the gravy. Remove and strain the gravy; discard the solids, or lumps, if you have any. Makes 7 cups.
Slice all the peppers long-ways. Take out ... for about 20-25 minutes at 250 degrees or until a little brown on top. Always a "hit" and not overly filling.
Preheat oven to ... and salt and pepper in a large ... Cut into 1 inch slices for hors d'oeuvres or cut each loaf into 4 pieces for main course servings.
Trim necks off squash; hollow inside out with an apple corer. Mix filling ingredients together, stuff inside squash loosely (about 3/4 full). Place ...
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