|Jewish: Classic Cuisine|
|by Judy Jackson|
Enjoy 40 delicious, nourishing recipes that draw on the rich heritage of Jewish cookery.
51 - 60 of 408 for remove too much pepper
Cook pasta according ... basil, crushed red pepper and fennel and ... minutes, stirring occasionally. Stir in parsley. Serve over pasta with Parmesan cheese.
Wash green peppers, drain well. ... water. Cover and cook on low 6 to 8 hours (high 3 to 4 hours). Serve on a bed of rice and pour tomato sauce over top.
Trim chicken of ... strips. Halve bell peppers lengthwise and remove seeds and ribs. ... Taste, adjust seasoning and serve. Makes 3 or 4 main course servings.
Mix ground beef, ... ketchup, salt and pepper. Stuff each ... aluminum foil. Bake in 375 degree oven and 45 minutes. Uncover and bake 15 more minutes. Serves 6.
In a large ... in rice. Place peppers, cut side ... Place a slice of cheese on top of each. Cover loosely with foil. Bake at 375 degrees for 20 minutes.
In a heavy ... the garlic, red pepper flakes and sausage, ... penne, tossing until well combined. Season with salt and pepper and additional Romano to taste.
Soak beef in ... slosh around. Add peppers, water chestnuts ... for 2 minutes. Remove to platter. Clean ... toss-fry until heated through about 1 more minute.
Wash peppers and drain well. ... help support peppers). Pour catsup over top off peppers; cover and cook on low for 6 to 8 hours (high for 3 to 4 hours).
Arrange pepper halves snugly in ... plastic. Cook in microwave on almost high (80-90%) for 15 minutes; baste with juices and cook for 15 minutes longer.
This is wonderful ... Cut the green peppers into 3/4 inch ... sausages are browned, remove them from the ... up chicken breasts instead of fryer chickens.
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