150 chicken eggplant bell peppers Recipes

eggplant, peeled and cut into 3 x 1/2-inch sticks, red bell peppers , cut into 3 x 1/2-inch sticks, yellow bell pepper , cut into 3 x1/2-inch sticks, red onion, sliced 1/2-inch thick, extra virgin olive oil, balsamic vinegar, fresh basil, chopped, fresh oregano, chopped, fresh chives, chopped, garlic cloves, minced, salt and pepper, butter, instant couscous with pine nuts (near east brand), low sodium chicken broth

eggplant, olive oil, onions, chopped, carrot, peeled and chopped, green bell pepper, seeded and chopped, red pepper, seeded and chopped, chicken thigh (4 ea), lamb, cut into 2-inch cubes, salt, fresh ground black pepper, tomatoes, seeded and chopped, green beans or 7 oz peas, artichoke hearts, chickpeas, cooked and drained (canned are fine), unsalted butter, shallots , cnopped, chicken stock, salt, fresh ground black pepper, couscous

eggplant , cut into cubes, zucchini, onion, red bell pepper, garlic cloves, diced tomatoes, olive oil, cilantro, tofu, organic chicken broth, sesame seeds

eggplant, unpeeled , cut into 1-inch pieces, extra virgin olive oil, onion, finely chopped, chopped celery, chopped peeled carrot, potatoes, peeled , cut into 1/2-inch pieces, zucchini , cut into 1/2 inch pieces, bell pepper, chopped, canned chicken broth or 1/2 cup vegetable broth, butter, flour, whole milk, lasagna noodles (about 13 oz), freshly grated parmesan cheese

chicken breast , or, chuck tender roast, green curry paste, coconut milk, bamboo shoot, chinese eggplant, peeled and cut into bite sized pieces, green bell pepper, sliced or, red bell pepper, sliced, thai basil, fish sauce, sugar, vegetable oil

chicken livers, chicken bouillon granules, eggplant, diced, ground beef, breakfast sausage, butter, stalks celery with leaves, chopped, onion, chopped, bell pepper, chopped, uncooked long grain rice, green onion tops, chopped

chicken thighs, water, garlic cloves, crushed, onion, diced, oil, tomato paste, ginger, crushed, potatoes, peeled cubed, eggplant, peeled cubed, zucchini, cubed, pumpkin, cubed, green chili pepper, chopped, tomatoes, cubed, dried limes , just use lime juice at end if you dont have this, bell pepper, chopped, cinnamon, turmeric, curry powder, garlic powder, cumin, chili powder, cardamom, cilantro, chopped , if you dont like cilantro use parsley, rice, cooked

eggplant, an onion, garlic, red bell pepper, tomato, chopped cilantro, chicken broth, couscous, drizzle of olive oil and balsamic vinegar, salt and pepper to taste

eggplant , halved lengthwise, zucchini , halved lengthwise, onions, peeled and cut in 8, ripe tomatoes, halved, bell peppers (mixed colors are the best), halved, garlic cloves, chicken stock, light cream, salt , pepper, thyme, olive oil, basil leaves or your favorite fresh herb, shredded

eggplants, salt, olive oil, garlic clove, minced, minced fresh parsley, peeled seded and finely chopped tomatoes, chopped red bell pepper, chopped onion, dry white wine, pitted green olives, capers, dried hot red chili pepper, dry penne pasta, torn fresh basil, unsalted butter, flour, chicken broth, heated, egg yolk, freshly grated parmesan cheese

chicken broth, eggplant, peeled and diced (5 to 6 cups), tamarillos , any variety, peeled and diced, sliced mushrooms, red, yellow or orange bell pepper, chopped, elephant garlic, minced , or 3 cloves regular garlic, minced, chopped fresh basil, chopped fresh oregano, salt and pepper, to taste, grated parmesan

eggplant, cut into 1 to 1 1/2-inch wedges, zucchini, cut into 1 1/2-inch chunks, salt, onions, each cut into 4 wedges, carrots , cut into 1-inch pieces, sun-dried tomatoes (not packed in oil), pattypan squash, cut into large chunks, red bell pepper, cored, seeded, and cut into large chunks, green beans, trimmed and cut into thirds, stalk celery with leaves , cut into 1-inch pieces, garlic cloves, ripe, tomatoes , cut into 1-inch pieces, extra-virgin olive oil, salt and pepper, basil leaves, chopped or 1 tsp dried, fresh rosemary, chopped or 1 tsp dried, fresh thyme, chopped or 1 tsp dried, crumbled saffron threads, water, chicken broth, olive oil, couscous, currants or raisins, almonds, toasted

cooking oil, curry paste, to taste (the more you use , the hotter the dish, can be found in chinese or ethnic food section, look for tast), coconut milk (you can use regular or lite ), chicken or 1/2 lb shrimp or 1/2 lb beef or 1/2 lb fish, thai fish sauce (also in ethnic section), lime , juice of, lemon , juice of, red pepper flakes, basil leaves, kaffir lime leaves , torn (optional), bamboo shoot, straw mushroom, red bell peppers or green bell pepper, potato, chinese eggplant, japanese eggplant (round, light green with darker stripes, range in size from a large bean up to a small orange and are), green beans, zucchini

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

tomatoes, seeded and chopped, tomato paste, olive oil, kosher salt and freshly ground black pepper, garlic powder, for seasoning, fresh basil leaves , torn, carrot, chopped, rib celery, chopped, eggplant, chopped, zucchini, chopped, green bell pepper, sliced, yellow bell pepper, sliced, roasted red bell pepper, sliced, olive oil, pine nuts, eggplant, pizza dough, fresh mozzarella, cut into chunks, fresh buffalo mozzarella, cut into chunks, cooked chicken, diced or shredded, cooked tuna, diced or shredded, grated romano cheese, cooked tri-color pasta, for garnish , optional

peanut oil , plus, peanut oil, onion, finely chopped, red bell pepper, finely chopped, green bell pepper, finely chopped, celery ribs, finely chopped, minced garlic, diced peeled eggplant, turkey giblets , from a 16- to 18-lb turkey, trimmed and cut into 1/4-inch dice, smoked sausage , such as kielbasa or 1/2 lb andouille sausage, cut into 1/2-inch dice, salt & freshly ground black pepper, dry red wine, rich turkey stock ( ) or 1 quart chicken stock or 1 quart low sodium chicken broth, bay leaves, crushed red pepper flakes, dried thyme, fresh okra or 1/2 lb thawed frozen okra, sliced crosswise 1/2 inch thick, canned crushed tomatoes, grain rice , preferably carolina

extra-virgin olive oil, anchovy fillets, coarsely chopped, red pepper flakes, japanese eggplants or 1 large italian eggplant, cubed, tomatoes, halved and seeds squeezed out, coarsely chopped, red bell pepper, chopped, onion, diced, garlic cloves, minced, capers, drained, raisins, pitted kalamata olives, balsamic vinegar, sugar, fresh basil , hand-torn, kosher salt and freshly ground black pepper, chicken stock, garlic clove, lemon , zest finely grated, creme fraiche, extra-virgin olive oil, sushi-quality tuna loin, kosher salt and freshly ground black pepper, chopped fresh herbs , such as basil, parsley, and chives

vegetable oil, for sauteeing, peeled, diced eggplant, yellow bell pepper, diced, red bell pepper, diced, green bell pepper, diced, yellow onion, diced, diced tasso ham, chopped garlic, ground coriander, diced plantains, habanero pepper, finely diced , seeds removed, chicken stock, fresh chopped thyme leaves, allspice, unsweetened coconut milk, spinach, chopped fresh cilantro leaves , including tender stems, crystal hot sauce, lime juice, salt and pepper