26 pepper two pan Recipes

minced lamb or beef, or a mixture of the two, butter , vegetable oil, onions, chopped, crushed garlic, curry powder, ground turmeric, bread, crumbled, milk, grated rind and juice of 1/2 small lemon, egg, salt , milled black pepper, dried apricots, chopped, granny smith apple peeled, cored and chopped, sultanas (golden raisins), almonds , roasted in a dry frying pan, lemon , orange, or bay leaves, milk, eggs, salt

pie pumpkin (those medium to small ones, their meat is sweeter), acorn squash (optional- i had 1 and decided to bake them both up together), since this was the first time i attempted making pumpkin by myself , i experimented with two types of seasoning, non-hydrogenated margarine , 2 tbsp packed brown sugar, and lots of the following spices- jamaican jerk seasoning, smoked paprika, parsley and sea salt., a sweet rub made out of the following- about 1/3 cup of honey , 1 tbsp packed brown sugar, cumin, nutmeg, sage, parsley, chili and garlic powder, salt and pepper., water for the bottom of each pan.

whole chicken, sliced in half (about 3 to 3-1/2 lb), red potatoes, peeled (left whole do not slice, can use more), salt & freshly ground black pepper, lemons , juice of, olive oil, dried oregano (rubbed between fingers to release the flavors), garlic (separated into cloves and skins removed or can use two heads!), sliced green olives, chicken broth (more if needed to add to the pan while cooking, can use water instead of the broth)

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.