We have a lot of bell peppers to use up? Know any good recipes?
libratracy
New member
- Oct 28, 2008
- 8
- 0
- 1
You can roast them with some oil and garlic and maybe potatoes to made a Mediterranean style meal
Marinated Peppers
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 1/2 cloves garlic, sliced
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh parsley
salt and pepper to taste
Directions:
1. Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
2. Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
3. Place peppers into a medium serving bowl, and stir in the vinegar, oil, basil, parsley, salt and pepper.
Pepper Steak Packet
1 (1/2 pound) sirloin steak, cut into bite size strips
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 sweet onion, chopped
1 pint cherry tomatoes
1 zucchini, chopped
2 tablespoons butter
1/4 cup steak sauce
Directions:
1. Preheat an outdoor grill for medium high heat and lightly oil grate.
2. Place the steak strips on a piece of foil large enough to hold the meat and some vegetables. Layer with the red, green and yellow peppers, chopped onion, cherry tomatoes and chopped zucchini. Dot with butter, and drizzle with steak sauce. Fold edges of foil to seal the packet well.
3. Grill over medium high heat for 45 to 60 minutes. About halfway through cooking, flip the packet, being careful not to puncture it. (Note: Be careful when opening foil packet as the steam that escapes will be very hot.)
Chicken Tequila Fettuccini
1 (16 ounce) package fettuccine pasta
1/3 cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno peppers
3 tablespoons butter
1/2 cup chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 1/4 pounds skinless, boneless chicken breast halves - cubed
1/4 red onion, sliced
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, sliced
1 1/2 cups heavy whipping cream
Directions:
1. In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
2. Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
3. Meanwhile, cook fettuccini according to package directions.
4. When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 1/2 cloves garlic, sliced
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh parsley
salt and pepper to taste
Directions:
1. Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
2. Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
3. Place peppers into a medium serving bowl, and stir in the vinegar, oil, basil, parsley, salt and pepper.
Pepper Steak Packet
1 (1/2 pound) sirloin steak, cut into bite size strips
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 sweet onion, chopped
1 pint cherry tomatoes
1 zucchini, chopped
2 tablespoons butter
1/4 cup steak sauce
Directions:
1. Preheat an outdoor grill for medium high heat and lightly oil grate.
2. Place the steak strips on a piece of foil large enough to hold the meat and some vegetables. Layer with the red, green and yellow peppers, chopped onion, cherry tomatoes and chopped zucchini. Dot with butter, and drizzle with steak sauce. Fold edges of foil to seal the packet well.
3. Grill over medium high heat for 45 to 60 minutes. About halfway through cooking, flip the packet, being careful not to puncture it. (Note: Be careful when opening foil packet as the steam that escapes will be very hot.)
Chicken Tequila Fettuccini
1 (16 ounce) package fettuccine pasta
1/3 cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno peppers
3 tablespoons butter
1/2 cup chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 1/4 pounds skinless, boneless chicken breast halves - cubed
1/4 red onion, sliced
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, sliced
1 1/2 cups heavy whipping cream
Directions:
1. In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
2. Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
3. Meanwhile, cook fettuccini according to package directions.
4. When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.
Bell Pepper Salsa Recipe:
Ingredients
3 bell peppers, red, chopped coarsely
1 bell pepper, green, chopped coarsely
1 small onion, green, chopped coarsely
3 tomatoes, plum, quartered
3 tbsp lime juice, fresh, or to taste
1 tbsp olive oil
1 freshly ground pepper to taste
Directions
In a food processor, chop the peppers, onion, and tomato finely but
do not let them liquefy. Transfer the mixture to a bowl, stir in the
lime juice and the oil, and pepper to taste, and let salsa stand for
30 minutes. Yields about 2 cups.Servings: 1 servings
Vegetarian Stuffed Peppers
1/2 lb Dry red kidney beans
1 cup Brown rice
6 Green peppers
3 tbsp Olive oil
4 Garlic (minced)
1 Onion (diced)
2 Stalks celery (diced)
2 Carrots (diced)
2 Tomatoes - peeled, seeded,
1/2 tsp Dried basil
1/4 tsp Dried red pepper flakes
1/2 tsp Dried oregano
Bring 2 1/2 cups salted water to boil, add 1 cup rice, cover and
simmer for 45 minutes (or until all liquid is absorbed). Put 2
tablespoons olive oil in frying pan and add the minced garlic. Saute
for 3 minutes, stirring so the garlic doesn't burn. Add onion,
celery, and carrots and saute for an additional 5-7 minutes. Remove
from heat and mix with the rice. Add the seasonings (all the dried
seasonings, plus salt and pepper) and mix well. Mix in the beans with
2 tablespoons of the reserved liquid. Cut the tops off the green
peppers and remove the seeds. Stand peppers in shallow baking dish
that has been brushed with 1 tablespoon olive oil. Fill peppers with
bean and rice mixture. Ladle seasoned diced tomatoes over top of each
pepper and top off each with a tablespoon of reserved liquid. Cover
dish and roast in 350' oven for 35-45 minutes or until peppers are
tender. Vegetarian Stuffed Peppers
1/2 lb Dry red kidney beans
1 cup Brown rice
6 Green peppers
3 tbsp Olive oil
4 Garlic (minced)
1 Onion (diced)
2 Stalks celery (diced)
2 Carrots (diced)
2 Tomatoes - peeled, seeded,
1/2 tsp Dried basil
1/4 tsp Dried red pepper flakes
1/2 tsp Dried oregano
Bring 2 1/2 cups salted water to boil, add 1 cup rice, cover and
simmer for 45 minutes (or until all liquid is absorbed). Put 2
tablespoons olive oil in frying pan and add the minced garlic. Saute
for 3 minutes, stirring so the garlic doesn't burn. Add onion,
celery, and carrots and saute for an additional 5-7 minutes. Remove
from heat and mix with the rice. Add the seasonings (all the dried
seasonings, plus salt and pepper) and mix well. Mix in the beans with
2 tablespoons of the reserved liquid. Cut the tops off the green
peppers and remove the seeds. Stand peppers in shallow baking dish
that has been brushed with 1 tablespoon olive oil. Fill peppers with
bean and rice mixture. Ladle seasoned diced tomatoes over top of each
pepper and top off each with a tablespoon of reserved liquid. Cover
dish and roast in 350' oven for 35-45 minutes or until peppers are
tender.
Ingredients
3 bell peppers, red, chopped coarsely
1 bell pepper, green, chopped coarsely
1 small onion, green, chopped coarsely
3 tomatoes, plum, quartered
3 tbsp lime juice, fresh, or to taste
1 tbsp olive oil
1 freshly ground pepper to taste
Directions
In a food processor, chop the peppers, onion, and tomato finely but
do not let them liquefy. Transfer the mixture to a bowl, stir in the
lime juice and the oil, and pepper to taste, and let salsa stand for
30 minutes. Yields about 2 cups.Servings: 1 servings
Vegetarian Stuffed Peppers
1/2 lb Dry red kidney beans
1 cup Brown rice
6 Green peppers
3 tbsp Olive oil
4 Garlic (minced)
1 Onion (diced)
2 Stalks celery (diced)
2 Carrots (diced)
2 Tomatoes - peeled, seeded,
1/2 tsp Dried basil
1/4 tsp Dried red pepper flakes
1/2 tsp Dried oregano
Bring 2 1/2 cups salted water to boil, add 1 cup rice, cover and
simmer for 45 minutes (or until all liquid is absorbed). Put 2
tablespoons olive oil in frying pan and add the minced garlic. Saute
for 3 minutes, stirring so the garlic doesn't burn. Add onion,
celery, and carrots and saute for an additional 5-7 minutes. Remove
from heat and mix with the rice. Add the seasonings (all the dried
seasonings, plus salt and pepper) and mix well. Mix in the beans with
2 tablespoons of the reserved liquid. Cut the tops off the green
peppers and remove the seeds. Stand peppers in shallow baking dish
that has been brushed with 1 tablespoon olive oil. Fill peppers with
bean and rice mixture. Ladle seasoned diced tomatoes over top of each
pepper and top off each with a tablespoon of reserved liquid. Cover
dish and roast in 350' oven for 35-45 minutes or until peppers are
tender. Vegetarian Stuffed Peppers
1/2 lb Dry red kidney beans
1 cup Brown rice
6 Green peppers
3 tbsp Olive oil
4 Garlic (minced)
1 Onion (diced)
2 Stalks celery (diced)
2 Carrots (diced)
2 Tomatoes - peeled, seeded,
1/2 tsp Dried basil
1/4 tsp Dried red pepper flakes
1/2 tsp Dried oregano
Bring 2 1/2 cups salted water to boil, add 1 cup rice, cover and
simmer for 45 minutes (or until all liquid is absorbed). Put 2
tablespoons olive oil in frying pan and add the minced garlic. Saute
for 3 minutes, stirring so the garlic doesn't burn. Add onion,
celery, and carrots and saute for an additional 5-7 minutes. Remove
from heat and mix with the rice. Add the seasonings (all the dried
seasonings, plus salt and pepper) and mix well. Mix in the beans with
2 tablespoons of the reserved liquid. Cut the tops off the green
peppers and remove the seeds. Stand peppers in shallow baking dish
that has been brushed with 1 tablespoon olive oil. Fill peppers with
bean and rice mixture. Ladle seasoned diced tomatoes over top of each
pepper and top off each with a tablespoon of reserved liquid. Cover
dish and roast in 350' oven for 35-45 minutes or until peppers are
tender.
CRAZYHORSE
Member
- Jul 6, 2008
- 32
- 0
- 6
I like to dehydrate peppers, then put them in a food processor and chop them up into a powder for later use. It's like buying dried onions from the store. I also dry carrots, peas, tomatos, potatos, and other veggies for soups and stews.
You could roast them in the oven, peel them and freeze them for later uses as well. Momma always deseeded hers and froze them like that. They're not as good as fresh, but perfectly fine to use in cooking.
You could roast them in the oven, peel them and freeze them for later uses as well. Momma always deseeded hers and froze them like that. They're not as good as fresh, but perfectly fine to use in cooking.
Fajitas
This is a simple and delicious meal in our house. I used to use McCormick's fajita seasoning, but came across this recipe and now I use this instead. I mix it up and store it in an airtight container and mark it fajita seasoning. I do this with a lot of my meals (chili seasoning, fish seasoning, etc.) I changed the original recipe up by cutting down on the salt and cayenne pepper and let my family add the "heat" by using a hotter salsa, etc.
* 1 tablespoon cornstarch
* 2 teaspoons chili powder
* 1 teaspoon salt
* 1 teaspoon paprika
* 1 teaspoon sugar
* 3/4 teaspoon crushed sodium-free chicken bouillon cube
* 1/2 teaspoon onion powder
* 1/4 teaspoon garlic powder
* 1/8 teaspoon cayenne pepper
* 1/4 teaspoon cumin
I slice up flank steak (the best cut for fajitas IMO) into thin strips and thinly julienne both red and green peppers and onions. Put all ingredients in a large ziploc bag. Add about 1 tbsp of olive oil and 2 tbsp of the seasoning mix. I let it sit about 20-30 minutes to soak up the flavors. Fry over med-high heat until veggies are tender and meat is cooked - doesn't take too long. Serve with warmed tortillas and an array of toppings - cheese, sour cream, guac, cheese, pico de gallo, salsa, etc. I let my family make their own fajitas.
==================================================
Sausage & Peppers
* 1 (8 ounce) package thin spaghetti
* 4 (4 ounce) links sweet Italian sausage
* 5 assorted bell peppers, seeded and cut into strips
* 1 clove garlic, minced
* 1/4 cup extra virgin olive oil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* salt and pepper to taste
* 1/4 cup minced flat leaf parsley
* freshly grated Parmesan cheese to taste
1. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until al dente, about 5 minutes. Drain, and set aside.
2. While the pasta is getting started, slice sausages lengthwise, and remove the casings. Brown sausages in a large skillet over medium-high heat with a drizzle of the olive oil. Remove sausages to a platter, and keep warm in the oven. Add the bell peppers, garlic, oregano and basil to the skillet, and drizzle with the remaining olive oil. Saute over medium heat until peppers are tender.
3. Toss the pepper mixture with the drained spaghetti until well blended, and season with salt and pepper to taste. Transfer to a serving platter, and arrange the sausages on the top. Garnish with Italian parsley and Parmesan cheese.
==================================================
Chinese Pepper Steak
* 1 pound boneless beef sirloin or round steak
* 1 tablespoon Kikkoman Stir-Fry Sauce
* 2 tablespoons vegetable oil, divided
* 2 bell peppers, cut into 1-inch squares
* 2 onions, cut into 1-inch squares
* 1/4 cup Kikkoman Stir-Fry Sauce
1. Cut steak across grain into thin strips, then into 1-inch squares; coat with 1 Tbsp. stir-fry sauce.
2. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry about 1 minute; remove.
3. Heat remaining 1 Tbsp. oil in same pan. Add peppers and onions; stir-fry 5 minutes. Stir in beef and remaining 1/4 cup stir-fry sauce; cook and stir just until beef and vegetables are coated with sauce. Serve immediately.
=============================================
Different type of stuffed peppers that is delicous:
Cajun Style Stuffed Peppers
* 6 large green bell peppers
* 3 tablespoons olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1/2 teaspoon dried oregano
* 1 tablespoon Creole seasoning
* black pepper to taste
* 3/4 pound shrimp, peeled and deveined
* 1 1/2 links of andouille sausage, diced
* 1 cup uncooked long-grain white rice
* 2 1/2 cups chicken broth
* 1 (8 ounce) can tomato sauce
* 1 lemon - cut into wedges, for garnish (optional)
* Louisiana-style hot sauce
1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
2. Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
3. Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.
This is a simple and delicious meal in our house. I used to use McCormick's fajita seasoning, but came across this recipe and now I use this instead. I mix it up and store it in an airtight container and mark it fajita seasoning. I do this with a lot of my meals (chili seasoning, fish seasoning, etc.) I changed the original recipe up by cutting down on the salt and cayenne pepper and let my family add the "heat" by using a hotter salsa, etc.
* 1 tablespoon cornstarch
* 2 teaspoons chili powder
* 1 teaspoon salt
* 1 teaspoon paprika
* 1 teaspoon sugar
* 3/4 teaspoon crushed sodium-free chicken bouillon cube
* 1/2 teaspoon onion powder
* 1/4 teaspoon garlic powder
* 1/8 teaspoon cayenne pepper
* 1/4 teaspoon cumin
I slice up flank steak (the best cut for fajitas IMO) into thin strips and thinly julienne both red and green peppers and onions. Put all ingredients in a large ziploc bag. Add about 1 tbsp of olive oil and 2 tbsp of the seasoning mix. I let it sit about 20-30 minutes to soak up the flavors. Fry over med-high heat until veggies are tender and meat is cooked - doesn't take too long. Serve with warmed tortillas and an array of toppings - cheese, sour cream, guac, cheese, pico de gallo, salsa, etc. I let my family make their own fajitas.
==================================================
Sausage & Peppers
* 1 (8 ounce) package thin spaghetti
* 4 (4 ounce) links sweet Italian sausage
* 5 assorted bell peppers, seeded and cut into strips
* 1 clove garlic, minced
* 1/4 cup extra virgin olive oil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* salt and pepper to taste
* 1/4 cup minced flat leaf parsley
* freshly grated Parmesan cheese to taste
1. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until al dente, about 5 minutes. Drain, and set aside.
2. While the pasta is getting started, slice sausages lengthwise, and remove the casings. Brown sausages in a large skillet over medium-high heat with a drizzle of the olive oil. Remove sausages to a platter, and keep warm in the oven. Add the bell peppers, garlic, oregano and basil to the skillet, and drizzle with the remaining olive oil. Saute over medium heat until peppers are tender.
3. Toss the pepper mixture with the drained spaghetti until well blended, and season with salt and pepper to taste. Transfer to a serving platter, and arrange the sausages on the top. Garnish with Italian parsley and Parmesan cheese.
==================================================
Chinese Pepper Steak
* 1 pound boneless beef sirloin or round steak
* 1 tablespoon Kikkoman Stir-Fry Sauce
* 2 tablespoons vegetable oil, divided
* 2 bell peppers, cut into 1-inch squares
* 2 onions, cut into 1-inch squares
* 1/4 cup Kikkoman Stir-Fry Sauce
1. Cut steak across grain into thin strips, then into 1-inch squares; coat with 1 Tbsp. stir-fry sauce.
2. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry about 1 minute; remove.
3. Heat remaining 1 Tbsp. oil in same pan. Add peppers and onions; stir-fry 5 minutes. Stir in beef and remaining 1/4 cup stir-fry sauce; cook and stir just until beef and vegetables are coated with sauce. Serve immediately.
=============================================
Different type of stuffed peppers that is delicous:
Cajun Style Stuffed Peppers
* 6 large green bell peppers
* 3 tablespoons olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1/2 teaspoon dried oregano
* 1 tablespoon Creole seasoning
* black pepper to taste
* 3/4 pound shrimp, peeled and deveined
* 1 1/2 links of andouille sausage, diced
* 1 cup uncooked long-grain white rice
* 2 1/2 cups chicken broth
* 1 (8 ounce) can tomato sauce
* 1 lemon - cut into wedges, for garnish (optional)
* Louisiana-style hot sauce
1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
2. Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
3. Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.
gothicblackraven
New member
- Feb 22, 2009
- 1
- 0
- 1
Peppers are great to use chopped into strips and dipped instead of breadsticks or pringles etc..
Stir fry, curries, chilli-con-carne are other good choices but may not use them up in the quantity you want. You could also slice or dice them and freeze them.
There are a number of recipes on http://www.recipes4us.co.uk/Capsicum%20Recipes.htm
Stir fry, curries, chilli-con-carne are other good choices but may not use them up in the quantity you want. You could also slice or dice them and freeze them.
There are a number of recipes on http://www.recipes4us.co.uk/Capsicum%20Recipes.htm
make a roasted pepper soup
deseed the pepper put them in the hot oven 220c with olive oil and cloves of garlic
in a saucepan fry onions, celery chili until soft
when the pepper and garlic are soft put them in with the onion etc add chicken stock and cook for 15 Min's then blend
deseed the pepper put them in the hot oven 220c with olive oil and cloves of garlic
in a saucepan fry onions, celery chili until soft
when the pepper and garlic are soft put them in with the onion etc add chicken stock and cook for 15 Min's then blend
angel_luvz_bert
New member
- Feb 22, 2009
- 1
- 0
- 1
try stir fry peppers and tofu good stuff
You can use them in almost anything, chili, lasagna, pasta, salad, pizza...
Chicken Tequila Fettuccini
1 (16 ounce) package fettuccine pasta
1/3 cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno peppers
3 tablespoons butter
2 cups chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 1/4 pounds skinless, boneless chicken breast halves - cubed
1/4 red onion, sliced
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, sliced
1 1/2 cups heavy whipping cream
In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
Meanwhile, cook fettuccini according to package directions.
When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.Serves 4...
///\\
Cajun Chicken Pasta - Delicious
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve. Serves 2...
///\\
and this is a REALLY good chili recipe;
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.) Serves 10...
///\\
Chicken Tequila Fettuccini
1 (16 ounce) package fettuccine pasta
1/3 cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno peppers
3 tablespoons butter
2 cups chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 1/4 pounds skinless, boneless chicken breast halves - cubed
1/4 red onion, sliced
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, sliced
1 1/2 cups heavy whipping cream
In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
Meanwhile, cook fettuccini according to package directions.
When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.Serves 4...
///\\
Cajun Chicken Pasta - Delicious
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve. Serves 2...
///\\
and this is a REALLY good chili recipe;
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.) Serves 10...
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