689 wild green peppers Recipes

green peppers with tops cut off, cored and seeded (keep tops), at least of lean or medium ground beef (remove any fat after frying), onions finely chopped, stalks of celery finely chopped, button mushrooms , wiped clean of any dirt and chopped, garlic cloves, minced, a couple of heaping tbsp of paprika, freshly ground pepper to taste, a couple of heaping tbsp of parsley, dried or fresh, seasoned bread crumbs, i don tsp add salt ), cooked white, brown or wild rice (2-3cups) depends on your personal taste

bacon strips, diced, ground beef or venison, chili powder, salt, garlic salt, dried oregano, cayenne pepper, drops hot pepper sauce, diced tomatoes, undrained, chopped celery , onion and carrots, chopped green pepper, chili beans, undrained

wild rice (i just use the pre-cooked from trader joe s), kosher salt, dried porcini mushrooms, butter at room temperature, divided, pancetta, finely chopped (optional), cremini mushrooms, finely chopped, leek, halved, rinsed, and white and light green parts thinly sliced, flour, dry white wine (please always use a good wine that you would actually enjoy drinking as well!), minced italian parsley, freshly ground white pepper (black is fine too), freshly grated nutmeg, heavy cream, homemade vegetable stock (ingredients as follows), leek. sliced and rinsed clean, sweet onions, peeled and chopped, carrots , scrubbed and chopped, stalks celery, rinsed and chopped, crimini mushrooms, rinsed and quartered, roma tomatoes, rinsed and quartered, head fennel (about 1 lb.), rinsed, and chopped, handful fresh parsley, handful fresh thyme, handful fresh oregano, black peppercorns, kosher salt to taste

chicken, cut up (or boneless chicken breasts), grain and wild rice blend (i use uncle ben s), water, cut-up vegetables (your choice - onion, green pepper, celery, mushrooms, carrots), butter

green bell peppers, tops removed and seeded, grapeseed oil, white onion, diced, sliced mushrooms, freshly chopped garlic, zucchini, diced, yellow squash, diced, cooked wild rice, tomatoes, drained, diced red and green peppers, salt and freshly ground black pepper, tomato paste, fresh arugula or spinach, freshly chopped tarragon leaves, grated parmesan , to finish

lean beef steak, cut in slices, paprika, olive oil, garlic cloves, crushed, beef broth, diced green onion , including tops, green peppers, cut in strips, cornstarch, water, soy sauce , low-salt, fresh tomatoes , cut in eighths, hot cooked rice (or can use white and wild rice)

mixed wild greens, such as purslane , dandelion (best used sparingly, sprightly lemon vinaigrette, kosher salt , to taste, freshly milled black pepper , to taste, edible flowers, for garnish , optional

green peppers, chopped onion, minced garlic, butter or 2 tbsp margarine, chopped cooked chicken, chicken broth, grain brown and wild rice, chopped celery, chopped carrot, dried basil, dried thyme, diced tomatoes, undrained, chopped fresh mushrooms, chopped zucchini, grated parmesan cheese

green and red leaf lettuce, spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc)., fresh lovage leaves, fresh oregano leaves, fresh sage leaves, fresh thyme leaves, fresh marjoram leaves, young dandelion leaves, young fireweed and/or river beauty (epilobium species) shoots, snips yarrow, edible flowers , as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. please be certain that a particular species is edible before ingesting!), snipped chives, light olive oil (fresh flaxseed oil is a nice, nutty substitute), a dash lemon oil , if available (can be omitted), a few dashes good quality apple cider vinegar, lighter variety balsamic vinegar, water, a dash umeboshi plum vinegar, minced shallots, minced garlic, chopped chives, chopped lovage leaves, ground celery seed, dry mustard or 1/4 tsp of whole grain fresh mustard, red pepper, ground fenugreek, nigella seeds (can be skipped if unavailable), nutmeg, turmeric, a very tiny hint cinnamon

green and red leaf lettuce, spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc)., fresh lovage leaves, fresh oregano leaves, fresh sage leaves, fresh thyme leaves, fresh marjoram leaves, young dandelion leaves, young fireweed and/or river beauty (epilobium species) shoots, snips yarrow, edible flowers , as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. please be certain that a particular species is edible before ingesting!), snipped chives, light olive oil (fresh flaxseed oil is a nice, nutty substitute), a dash lemon oil , if available (can be omitted), a few dashes good quality apple cider vinegar, lighter variety balsamic vinegar, water, a dash umeboshi plum vinegar, minced shallots, minced garlic, chopped chives, chopped lovage leaves, ground celery seed, dry mustard or 1/4 tsp of whole grain fresh mustard, red pepper, ground fenugreek, nigella seeds (can be skipped if unavailable), nutmeg, turmeric, a very tiny hint cinnamon

southern cornbread, fine dry breadcrumbs, chopped celery, chopped onion, chopped green pepper, bacon drippings, chicken-flavored bouillon cube, warm water, rubbed sage, poultry seasoning, salt, pepper, eggs, beaten

oil, ground deer meat, onion, chopped, green pepper, chopped, stalks celery, chopped, flour, sweet paprika, oregano, salt, pepper , to taste, potatoes, peeled and cut in 1/2-inch cubes, condensed beef broth, water, egg noodles (optional)

velveeta shells and cheese dinner, chili with beans, green pepper, chopped, red pepper, chopped, cornbread mix

bacon strips diced, ground beef, chili powder, salt, garlic salt, dried oregano, cayenne pepper, drops hot pepper sauce, diced tomatoes with juice, chopped celery, chopped white onion, chopped finely carrots, chopped green pepper, chili beans with juice

ground beef or 1 lb turkey, diced green pepper, diced onion, corn, drained, pork and beans, drained if you like, your favorite barbecue sauce, elbow macaroni or rice, to serve it over

going to use the tweaked recipe that my mom has used and then i used. so it is not the original..., double the recipe, use boxed long gran wild rice with herbs, i used 1 lb ground beef (don tsp double), then i used 1 lb ground italian sausage (don tsp double), green pepper, chopped celery, onion, chopped, carrot, shredded, bean sprouts & liquid, mushrooms and liquid, cream of mushroom soup, soy sauce, worcester sauce, water chestnuts

onions, coarsely chopped, green pepper, cut in 1/2-inch piece, chicken breasts, cut to 1-inch piece, ground chicken, stalks chopped celery, garlic cloves, chopped, olive oil, chili powder, crushed tomatoes, red kidney beans, tomato paste, water, tabasco sauce, salt, parsley, sliced mushrooms

ingredients for 1 large camembert, whelks, clams, winkles, dozen, squid or 2 kg (4 1/2 lb.) octopus, court-bouillon, peppercorns, camargue sea salt, mixed salad greens (2 parts wild arugula, purslane, wild dandelion), herbs (chervil, tarragon, chives), year old balsamic vinegar, extra-virgin cold pressed olive oil, sherry vinegar, salt and pepper, red peppers, green peppers, yellow peppers, ripe camembert, egg white, whole eggs, flour, melted butter, camembert , pressed through a sieve, cumin, buying, buy only live mollusks. reject any that are already open : they are probably dead. if the shell if partly open, tap on it. if it closes, the mollusk is still showing signs of vitality., should have a fresh briny ocean scent. avoid any with an unpleasant or ammonia-like smell. the shell should contain a clear liquid, except mussels which contain little or none at all, though the meat inside should be moist., never soak mollusks in fresh water; they ll open up and die., storing, place the live winkles in a container covered with a damp cloth. do not immerse them in water or place them in an airtight container that would prevent them from breathing. mollusks should be stored at a temperature between 0 and 4o cup (32-40o f). in their shells they will keep for 3 days; shucked for 1 or 2 days., preparing, wash the winkles at least twice in cold water before any other preparation .