Archive for the ‘Bell pepper’ Tag
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I upgrade my spaghetti with more deep love . Hope you give it a try . This will stick to your ribs for a while, just to give you a heads up.
All you’ll need:
I start with the meat. I add ground beef into a large sauce pan fill with a cup of water. This will make sure the meat is cook thoroughly. I like to sprinkle a little italian season into the water first so the beef has a great kick. As this is well on it s way I start boiling the water for the noodles. In a skillet glazed with olive oil ,parsley,thin slice of lettuce and black pepper. I add chopped medium size onions and green peppers the garlic very thin. A little soul season and salt . I let it fry just enough to be caramel . This will give the sauce such a robust flavor. As this almost done, I add the noodles to the water, add just 1 teaspoon of tomato paste to the veggies.
No extra water to the meat just yet, I throw all the veggies from the skillet into the saucepan. Blend well. Add half a cup of water. Then add the capers and the spaghetti sauce. One teaspoon of olive oil. Simmer under a low flame for at least fifteen minutes before medium flame. Stir constant. I personally like my noodles almost done because its firm for leftovers. After all is done let cool for about ten – fifteen minutes depending on amount.
Enjoy!!!
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I love making stuff peppers . But I wanted to tried something different. I combine the fresh fried tomatoes with baked stuffed peppers and how delicious it was. For starters; I cooked the cornbread and the beef stew to have it ready for my stuffing. Then I separated the bell peppers and the tomatoes I going to use to fry and the others to goes into my stuffing mix. Cornbread ,chopped celery mushrooms and a cup full of cook brown rice. Add the beef . Blend it all in a saucepan that oil with butter or margine. Then here’s where the fun begins.
Stuffed peppers and tomatoes patties
I made thick slices of the green peppers ,and the green tomatoes leaving the base as is. Then I carved the base ,add the stuffing then place them in a skillet of a little olive oil. Under a medium flame works best. With the slices I do the same . Take out the seeds and fill it with the stuffing. The only difference is that you have to be matted them together as one will do with a biscuit. It real simple. Probably only has to flip it once or twice before its done. I cooked this last week and it was so delicious. Enjoy!
I came across some books that can keep your kids mind sharp throughout the summer. You can see these selection at www.digital5magnet.com. There is a large selection of books,mountain bikes and other items that can make summer a great learning fun.
- Slice&Dice (bluedolly25.com)
- Quinoa & Veggie stuffed bell peppers (chanteusedesigns.wordpress.com)
- Fire Stew (thorns2roses.wordpress.com)
- Day 2: Simple African Beef Stew (theafricanpot.wordpress.com)
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There are a lot more you can do it ribs than just barbecue. I like to stretch the powerful taste of pork into other meals. Using the boneless pork ribs, I steam , fry or even bake then take the it to a higher level. Steam or bake ,nice and tender. Onto a carving board slice it into thin chunks . I love adding cabbage and rice. One other favorite is over a great salad . This will make great lunches to take to work or to school.
For starters ; in a medium size baker fill with half an inch of water place the wash boneless pork . Allow bake for thirty minutes at least. While cooking ,have your cabbage steaming and the brown rice cools. Once the meat is done , In separate bowl have some og the cabbage ,slice the ribs and throw it together . Mix well with little of paprika and garlic powder. Blend and enjoy.
One of my favorites is the pork sandwiches. I made them huge and full and simple and flat . Both has such a quality flavor. Huge subs I made from big london broil or pot roast. But these small sandwiches is usual made with boneless ribs. It ‘s a big differences in time. For sandwiches I either fry or bake but I prefer both to really make a melt. I first bake for twenty-five minutes then once almost tender then I fry it in small amount of oil. After bake, using a meat tenderizer to smash as flat as you can. Sprinkle some adobe and touch of black pepper and paprika as you smash. Then place into skillet with little oil. Olive oil has some boost of flavor. Add chopped onions and green peppers. Stir than use a spachla to flatten. It so delicious. Throw in some cook chop cabbage and there you go. On dry toast or italian bread , it doesn’t matter your mouth will waters before first bite. My kids loves this to take to school . It keeps them fool and for some reason gives them little energy and keeps them focus throughout the remainder of the day. That’s good. Just zip lock the sandwiches and off you go. I been taking them to work.
Enjoy!!
- Pork Glory sub luvs Salad mixers! (bluedolly25.com)
- Fry me pork and chicken (bluedolly25.com)
- Pork Frankly (bluedolly25.wordpress.com)
- Stuffed Pork Chops (tarastastytreats.wordpress.com)
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While my friends are still visiting these states I had to fix something that interest all of us. She had enough dishes that contain spaghetti sauce and he’s tired of soul and garden dishes. I ;m running out of ideas. So I finally decided to make my huge subs. I want to make sure they’re full and happy.
Three meat delight
One sub was turkey,roast beef and ham. Dressing with chopped salami ,saute onions and thin slices of swiss and cheddar cheeses. Second dressing is fresh roman lettuce,thin slice tomatoes ,black olives and oil and vinegar .
I use Italian bread , I fried the roast beef they lay it over the deli slice turkey
I place the ham on the other side of the bread.
The toppings I chopped onions ,and deli slice salami Then I apply the dressing which is fresh roman lettuce and tomato with oil and vinegar dressing .
Aggressive Cheese steak
Fried steak strips with onions and green peppers,
Fried pork strips with a bit of garlic. After done put both meat together in one sauce pan.
Add a half a cup of water a powder chicken flavor gravy mix. Stir to completely blend.
Aside prepare the toppings . In a bowl I put a teaspoon of wasabi (extremely hot, use caution)fresh chopped brocoli rabe and bits of pepperoni.
Back to the meat; after I place both meat on the bread I supply Queso and mild cheddar cheeses. Or Provolone which I like best.
Then broil for three minutes. Just want to melt the cheese. Apply the toppings .
I cook this for them. At first they hesitated , saying this is what they sick of . I told them to eat , @first bite they was in love. They ate the thick subs in twenty minutes . My kids took them longer. But all was full for hours. I was glad to give my stove a break! hope you give it a try! And tell me how it came out. Enjoy!
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