1 hour 3½ - 4 lb. chicken, cut up ½ c. flour ½ c. olive or cooking oil 1 clove garlic, minced 2 medium onions, finely chopped 1 can tomato paste 1 green pepper, finely diced 2 c. diced tomatoes ¼ lb. mushrooms, sliced 2 tsp salt ¼ tsp pepper ½ tsp oregano Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.
Photo Courtesy of Peter Sejersen on Flickr
Posted in Dinner, Pasta, Poultry |
Tagged black pepper, chicken, Chicken Cacciatore, cooking oil, flour, garlic, green peppers, Marilyn Braunger, mushrooms, olive oil, onions, oregano, salt, tomato paste, tomatoes |
Michelle Says: This is better than pickle relish!
8 hours 30 mins 10 c. small-medi zucchini 4 c. onions 1 red pepper 1 green pepper 4 tbsp salt 2½ c. apple cider vinegar 3 c. sugar 1 tbsp nutmeg 1 tbsp dry mustard 1 tbsp turmeric ½ tsp black pepper Grind or chop finely the zucchini, onions, red & green peppers. Add salt. Let stand in a covered bowl overnight. After letting stand, drain & rinse in cold water. Drain again. Add remainder of ingredients. Cook 30 minutes until hot & lightly bubbling, stirring often. To seal in jars, place mixture into scalding pint jars. Close with hot seals & place, upside down, on a clean town until cool.
Katrin Gilger | Flickr
Posted in Dinner, Sides |
Tagged apple cider vinegar, black pepper, dry mustard, green peppers, Michelle Fawver, nutmeg, onions, red peppers, salt, sugar, turmeric, zucchini, Zucchini Relish |
From Taste of Home’s Halloween Food & Fun, 2003
2 lbs. beef stew meat, cut into 1″ cubes
3 tbsp vegetable oil, divided
1 c. water
3 large potatoes, peeled & cut into 1″ cubes
4 medium carrots, sliced
1 large green pepper, cut into ½” pieces
4 garlic cloves, minced
1 medium onion, chopped
2 tsp salt
½ tsp pepper
2 tbsp instant beef bouillon granules
14½ oz. diced tomatoes
1 pumpkin (10-12 lbs)
In a Dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hours. Stir in bouillon & tomatoes. Wash pumpkin; cut a 6-8″ circle around top stem. Remove top & set aside; discard seeds & loose fibers from inside.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace the top. Brush outside of pumpkin with remaining oil.
Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Posted in Beef, Dinner |
Tagged beef bouillon, carrots, garlic, green peppers, Halloween, onions, pepper, potatoes, pumpkin, Pumpkin Stew, salt, Taste of Home's Halloween Food & Fun 2003, tomatoes, vegetable oil, water |
Submitted by randilicious
1 large onion, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
3 roma tomatoes, diced
2 tbsp tomato paste
1 tbsp butter
¼ c. all-purpose flour
1 tbsp dried oregano, crushed
1 tsp basil
1 tsp ground cumin
2 tsp crushed red pepper
½ c. chili powder
14.5 oz. whole peeled tomatoes w/ liquid, chopped
1 lb. ground turkey
15.25 oz. kidney beans
1 jalapeño pepper
2 tbsp Jack Daniels whiskey
salt & ground black pepper to taste
Brown the ground turkey w/ ½ large onion, ½ bell pepper, 2 cloves garlic, & 1 tbsp chili powder. Set aside.
In a large skillet over medium heat, melt butter until melted. Stir in flour until thickened.
Combine remainder of onion, green pepper, garlic, & tomato paste. Cover & cook for 5 minutes.
Stir in oregano, cumin, crushed red pepper, chili powder, tomatoes, jalapeño pepper, turkey, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste. Simmer covered over low heat until serving time.
Goes great over baked potatoes & some cheddar cheese on top.
Posted in Lunch, Soups |
Tagged all-purpose flour, basil, butter, cheddar cheese, chili, chili powder, cumin, garlic, green peppers, ground turkey, jalapenos, kidney beans, onions, oregano, pepper, randilicious, red peppers, roma tomatoes, salt, tomato paste, tomatoes, Turkey Jack Chilli, whiskey |
Submitted by AmyMichelle
3 garden peppers (use 1 green, yellow, & red)
1 tomato, cored, seeded, & diced
¼ c. diced red onion
1 tsp dried cilantro
¼ tsp coarse kosher salt
8 oz. shredded Monterey Jack cheese
Preheat grill to a medium temperature.
Core & seed the peppers; cut into quarters so that each quarter makes a little cup.
Mix remaining 5 ingredients in a small bowl.
Spoon mixture into pepper cups.
Place the peppers onto a grill. For a gas grill, close the lid & leave the peppers on the grill 3-5 minutes until the skin blisters & slightly charred, the cheese should be melted.
Use a large spatula to remove the peppers… WARNING they will be HOT.
Top with sour cream, if desired.