pepper

  1. Source: Executive Chef Frank Falcinelli, Moomba, New York

    Yield: 4 portions

    5 cups tomatoes, coarsely chopped...1 cup red bell pepper, chopped ...1/4 cup sherry wine vinegar...1/4 cup cilantro, chopped...1/2 cup jalapeño pepper, seeded, minced...1 teaspoon salt,...1/2 teaspoon ground black pepper...

  2. 4 skinless, boneless chicken breast halves...Salt and pepper to taste...1 stalk celery, diced...1 green bell pepper, diced...3 cloves garlic, minced...1 onion, diced...1 (4 ounce) can mushrooms, drained...

  3. 1 1/2-inch thick butterfly pork chops...Lemon-pepper marinade...

  4. 1 bag egg noodles, cooked...1 small can roast beef, shredded...1 can beef gravy...

  5. 2 pounds ground pork...2 large onions, chopped...1 (28 ounce) can tomatoes...1/4 teaspoon hot pepper flakes...1 teaspoon dried oregano...1/4 teaspoon cayenne pepper...Dash of hot pepper sauce...

  6. 6 servings

    2 tablespoons corn oil ...2 tablespoons olive oil ...Salt ...1 garlic clove, minced...Dash cayenne pepper ...2 teaspoons black pepper, coarsely ground ...1/4 cup hot pepper sauce ...

  7. 1/2 cup Miracle Whip® Salad Dressing...1/2 cup buttermilk...

  8. Great to use on corn on the cob!

    1/2 cup unsalted butter...2 jalapeño peppers, finely minced...

  9. Source: Chef L. Eric Scherwinski, Napa Valley Grille - kare11.com

    2 red peppers...2 green bell peppers...1 red onion...2 ounces rice wine vinegar...2 ounces orange juice...1/2 cup granulated sugar...1/4 cup extra virgin olive oil...

Page: 123456...564