Mixed Pepper Recipes

GETTING READY 1) Seed the red chili pepper and finely chop it. 2) Put it into a bowl with the oil, vinegar and seasoning and with a fork mix well. 3) Peel and chop the fresh pineapple, or drain and chop the canned pineapple. 6) Seed the peppers and chop... - 48.6801

GETTING READY 1) Wash the peppers and remove the stems and seeds. Slice them in rings. 2) Wash the mushrooms and slice them lengthwise through stems. MAKING 3) Keep the sliced cucumber in a bowl and add salt. 4) Cover the bowl and allow it to chill. 5) Mix... - 47.5162

GETTING READY 1) Wash the peppers and put in the oven for 12 minutes at 400 degrees. 2) Now, remove the stems, seeds and peel them. 3) Cut the peppers in 8 long strips and then halve each slice crosswise. MAKING 4) Take a bowl and mix together vinegar,... - 46.6612

GETTING READY 1) Take the meat and cut it into thin strips. 2) Take a bowl and mix honey, ginger as well as 2 tablespoons of soya sauce. 3) Marinate the beef in the sauce. MAKING 4) Take a pan and heat up 2 tablespoons of salad oil. 5) Stir fry the green... - 46.3648

GETTING READY 1) Preheat the broiler. 2) Cut peppers into half and place, rounded side up, under broiler. 3) Cook for a few minutes until skins are charred. 4) Peel the peppers. 5) Cut them into half again and remove seeds. MAKING 6) In a skillet, heat oil... - 44.5894

Chop celery and onions into medium-fine, 1/4," pieces. Scald the tomatoes, peel, and chop slightly larger. Combine these three vegetables with the salt. Place in a jelly bag and leave to drip overnight. The next day, discard the juice. Chop the peppers... - 44.567

MAKING 1. In a medium saucepan, bring the stock to a boil over medium heat. 2. Lower the heat and simmer the stock until it is reduced to half. Keep aside for later use. 3. In a large, heavy-bottomed skillet, heat 2 teaspoons of the olive oil, over medium... - 44.2301

MAKING 1. In a wok or fry pan, heat 2 tablespoons dressing. (Store remaining in refrigerator and use for some other recipe). 2. Add half quantity peppers and sauté on a medium flame for 3 to 4 minutes or till they start to soften. 3. Drain on absorbent... - 42.9613

MAKING 1. In a large bowl, place the ingredients except the bread and butter and beat well 2. Spread this mixture on top of the bread and roll them up 3. Cut each roll into half. 4. Brush with melted butter and under a hot grill (broiler) until golden 5.... - 42.236

GETTING READY 1) Scoop out the melon to make a hollowed out half. MAKING 2) In a large bowl, combine all ingredients and mix thoroughly. 3) Cover the bowl with a plastic food wrap and place inside refrigerator to chill. SERVING 4) Use the hollowed out half... - 41.7111

MAKING 1.In a large bowl, put pimientos, green pepper, cucumber, carrot, tomato and parsley and mix them all. 2.Put tomato paste, salad oil, rabasco, Worcestershire sauce and lemon juice in the bowl and mix the ingredients well. 3.Put chicken stock and salt... - 41.6123

MAKING 1.Combine vinegar, oil, salt, pepper, mustard seeds, celery seeds and brown sugar. 2.Mix cabbage, peppers and onions well. 3.Pour the vinegar dressing and mix. 4.Refrigerate for 3 hours. SERVING 5.Serve cold. - 41.5851

MAKING 1) In a frying pan, add bacon and heat till crisp but still flexible. 2) Place on paper towel to drain. 3) In 2 teaspoons of drippings, cook whole peperoncini. 4) Mix in vegetables and cook for 3 to 5 minutes. 5) Mix in the livers and cook for 6 to 8... - 41.1298

GETTING READY 1) In a small dish, soak the red pepper in the vinegar for 2 minutes. MAKING 2) Use a small bowl, to add fish sauce, lime juice, carrot, garlic and sugar and combine thoroughly. 3) Stir in 1 1/2 cups warm water and the hot pepper-vinegar... - 40.9068

MAKING 1. To prepare the head of the cabbage wash it under cold running water, remove the tough outer leaves and cut into quarters. 2. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8-inch-wide strips. 3. In a deep bowl stir... - 40.7582

GETTING READY 1. Drain the tuna and flake into a bowl, removing bones and skin if any. Keep aside until ready to serve. 2. Half the pepper lengthwise and remove seeds and pith. 3. Rinse and pat dry. MAKING 4. To the tuna, add the cucumber, carrot, half the... - 40.3321

MAKING 1) In a large salad bowl, place the chicken strips. 2) Mix the yogurt, mayonnaise, tomato paste, spices and onion puree together separately. Allow mixtue to stand for a while so that the flavors can blend and then fold the dressing into the chicken. 3)... - 40.1349

MAKING 1) Trim the ends of the radishes. 2) Slice the radishes. 3) Chop the stalks off the red and green pepper. Deseed the peppers and remove the centre pith. 4) Chop the peppers finely. 5) In a small bowl, add in the radishes and peppers. 6) Mix well. 7)... - 39.3467

Preheat the grill to very hot. Grill the peppers as close to the heat as possible until the skin is charred on all sides. Rub off the skins under cold running water. Halve the peppers and remove the cores and seeds. Slice into thin strips and arrange on a... - 39.3163

GETTING READY 1. In a bowl of hot water, keep peach for few seconds and then peel. 2. Cut into half and discard stone. 3. Using a knife, dice pepper and white bulb of onion finely. 4. Through a sieve, rub cottage cheese or using a mincer, mince... - 39.3141

MAKING 1) Combine together the apples, lettuce, celery, walnuts and blue cheese in a large bowl. 2) Put the mayonnaise, yogurt and pepper in a small bowl and whisk the ingredients together. 3) Pour the mayonnaise all over the salad. Toss well. SERVING 4)... - 38.5634

GETTING READY 1) Wash the whole peppers. 2) Using slicing blade of food processor, cut the peppers into strips. 3) Drain excess moisture. 4) wash the raw snow peas, trim them and cut them into half. MAKING 5) In salad bowl, beat oil with vinegar and... - 38.3129

Put each vegetable through food chopper, using coarse blade. If vegetables are covered with liquid, drain off and discard liquid. Measure each vegetable after chopping. Mix vegetables with salt and let stand overnight. Next morning, drain off and discard all... - 37.8561

MAKING 1) In a clean bowl, combine all the ingredients. Mix well to blend. SERVING 2) Serve with sandwiches, cutlets, or use as desired. - 37.6614

1. Mix together dry spices and sugar. 2. Add vinegar and salad oil and blend well by shaking in a bottle. 3. Blend in sieved yolks of the hard-boiled eggs. 4. Add finely chopped green pepper, chopped pickled beetroot and chopped parsley. 5. Mix well and chill... - 36.8796

1. Put into a bowl all the ingredients. Mix thoroughly. 2. Serve with calf s head, foot or sheep's trotters etc. 3. Add 2 to 3 tbsp. of the liquor in which the solids have been cooked, before serving. - 35.5162

MAKING 1) In a salad bowl add all vegetables. 2) Mix vegetables gently together. SERVING 3) Top with dressing to serve. - 35.4293

MAKING 1. Cut the pepper into strips. Keep the juice aside. 2. In a bowl, take vinaigrette. 3. Add peppers and its juice. Toss it well. 4. Check the taste for its seasoning. This can be made several days in advance. SERVING 5. Serve Roasted Red Bell... - 35.0134

MAKING 1.In a small bowl, mix together all the ingredients. SERVING 2.Use as desired for marianting pork. 3. Store excess marinade in airtight containers in the refrigerator for upto 1 week. - 34.81

GROUND WORK 1.In a small bowl, mix together all the ingredients. SERVING 2. Use as desired. 3.Excess can be stored in refrigerator after packing in airtight containers. The rub remains fresh upto 3 months. - 34.2607

Cut off tops and remove seeds and pulp from peppers without breaking shells. Shred cabbage as for slaw, and add salt and celery seed. Mix well and stuff into peppers, pressing it tightly. Replace tops on peppers and fasten with toothpicks. Place in a stone... - 34.0783

MAKING 1. Place all ingredients in a large bowl and beat well till completely incorporated. 2. This dip can be frozen for later use by pouring in to a flexible container. Seal and label before freezing SERVING 3. Serve fresh or remove from freezer and thaw... - 33.9961

MAKING 1.In a small bowl, mix together all the ingredients. SERVING 2. Use as desired. 3.Excess can be stored in refrigerator after packing in airtight containers. The rub remains fresh upto 3 months. - 33.8201

MAKING 1. In a bowl, add in all the ingredients and mix well SERVING 2. Can be used as a marinade fro shrimp, beef, game or poultry - 32.8468

Cut grapefruit in halves in ' vandyke' shape. Scoop out flesh from halves with a grapefruit knife into a bowl. Remove stem and pith from grapefruit cups, wrap and chill. Add grapes to grapefruit sections and chill. Cut cucumbers into eighths, add to drained... - 32.8232

MAKING 1. In a bowl or a container mix all ingredients together thoroughly. 2. Take another bowl and with a fork whisk vigorously or place in a screw-top jar and shake well. 3. The finished dressing should be thick and creamy. SERVING 4. Serve as desired. - 32.5942

1. Heat the oil in a large frying pan and saute the onion gently until it becomes softened. 2. Remove the seeds from the red and green peppers and slice them thinly. Stir the pepper slices into the onion and cook together gently for 5 minutes. Add the... - 32.3958

MAKING 1) In a jar or a blender, combine all the ingredients. 2) Let stand, covered for an hour. 3) After an hour, shake well for 5 minutes. Or, blend thoroughly and transfer to a bowl before serving. SERVING 4) Use the Emerald Dressing for seafood or... - 32.3612

MAKING 1.In a small bowl, mix together all the ingredients. SERVING 2. Use immediately on fish or poultry. 3.Do not store for later use. Discard excess. - 32.3597

MAKING 1 In a strong plastic bag, put the peppercorns. 2 Using a rolling pin or heavy pan, crush the peppercorns. 3 In a bowl, mix the olive oil, lemon and peppercorns, along with the red chillies (optional) MAKING 4 In a dish, put the chicken and... - 31.8861

Thoroughly combine the tomatoes, greens, vinegar, oil, salt and pepper in a mixing bowl. Garnish with the nasturtium blossoms. - 31.5001

1. Roast the whole red pepper directly over a gas flame or under the broiler, turning, until charred all over, about 5 minutes. Place the pepper in a paper bag and set aside for 10 minutes to steam. When cool enough to handle, peel the pepper and remove the... - 31.1802

MAKING 1. In a saucepan, put together vinegar, sweetener and pickling spices; bring it to a boil. 2. Let the liquids stand for 10 minutes. FINALISING 3. In a bowl, place pepper and strain the liquids above it. 4. Place the bowl in the refrigerator and keep... - 31.1748

MAKING 1) Take a small bowl and blend together all the ingredients and mix well. Refrigerate covered. SERVING 2) Use the dressing on Cobb... - 30.9992

MAKING 1) Take a bowl and mix all the ingredients together. SERVING 2) Take an airtight bag made of plastic and store the mixture. 3) Use as required. - 30.3469

MAKING 1. In a bowl, combine the oil and crushed garlic and keep it aside 1 hour 2. Cut the pepper into strips and discard the seeds 3. Remove the garlic from thebowl mixed with oil,then pour the oil over the pepper strips and spinkle with a dash of... - 28.9038

MAKING 1. In a salad bowl add all the ingredients and give it a good stir. SERVING 2. Serve at room temperature or keep in the fridge fro some time to serve chilled. - 28.3076

1.Mix together all the ingredients. SERVING 2. Use as desired. 3.Excess can be stored in refrigerator after packing in airtight containers. The rub remains fresh upto 3 months. - 27.7234

Combine above ingredients and mix well. Store in airtight container. Use the seasoning as you would salt. Great on eggs, hamburger, and vegetables. - 25.2288

Arrange oysters on a bed of crushed ice with lemon wedges. Serve with chilled cocktail sauce in the centre of the plate. Cocktail sauce: Mix all ingredients together until well blended. - 24.7295

Mix carefully. - 24.3713

1. Cook pasta as directed on package in 3-quart saucepan. Drain. 2. Mix hot cooked pasta, turkey, pesto and bell peppers in same saucepan. Heat over low heat, stirring constantly, until hot. Garnish with olives. - 24.2288

Cut asparagus into 1-in (2.5-cm) pieces. Place in bowl with carrots and mushrooms. Season with salt and pepper. Add Mousseline Mayonnaise and mix. Add lemon juice, mix and correct seasoning. - 23.9108

Combine ginger, cayenne pepper, cloves and cinnamon in small bowl. Store in airtight container. - 22.2285

Remove oysters from shells, mix with prawns and chop finely. Mix with butter and cayenne pepper. Place mixture in oyster shells and cook in a hot oven for 3 minutes. Serve immediately. - 22.0561

Thoroughly combine all ingredients. Store at room temperature overnight. - 21.9704

Combine and serve with Sichuan Duck, deep fried chicken and other poultry dishes. - 21.7017

Combine ingredients. Use as a dipping sauce for bite-size cooked chicken pieces, french fries, or tortilla chips. - 21.0075

Combine all ingredients in saucepan; stir over low heat to melt the cheese. Serve with chips. - 20.8246

In small nonmetal bowl, combine steak sauce, black pepper and garlic. Use to marinate beef, poultry or pork for about 1 hour in the refrigerator. - 19.5017

In small nonmetal bowl, combine steak sauce, lemon peel and pepper. Use to marinate beef, fish steak, poultry or pork for about 1 hour in the refrigerator. - 18.3541