HOT PEPPER PLEASERS
Here's a real crowd-pleaser! The banana peppers pack a subtle punch, and the pepperoni adds spice. Have knives, forks and napkins ready so folks can eat them up neatly. -Darius Kovacina, Acme, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 20 appetizers.
Number Of Ingredients 8
Steps:
- Cut peppers in half lengthwise; open and lay flat. Remove seeds if desired. In a small bowl, beat cream cheese and egg until blended. Stir in the cheddar, mozzarella, onion and pepperoni. Spoon into peppers., Place in two 15x10x1-in. baking pans and drizzle with oil. Bake at 350° for 25-30 minutes or until lightly browned.
Nutrition Facts : Calories 112 calories, Fat 9g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 158mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
PEPPER HASH - AMERICAN PIKLIZ
Once you've tried pikliz, if you're a fan of spicy food, you'll likely be addicted. But it is tough to find (outside of Haitian homes & communities). I tried some bottled ones - yuck. I also tested a few recipes, but I never found one that worked quite perfectly. Then I came upon an old American recipe - for something called "Philadelphia Hash" or "Pepper Relish." These are not spicy dishes (as is Haitian pikliz); rather they are savory side dishes or slaw-like condiments for sausages, roast meats, hot dogs. They seem to be fairly old-fashioned, of German origin, generally served with meats (in parts of Philadelphia, I understand they are usual hotdogs accompaniments). I tweaked the recipe to create a spicy option that seems Haitian-ish. Please note - I am not Haitian, and I have never (sadly) been to Haiti. So I'm not an expert; this is not authentic. But it is yummy!
Provided by Caromcg
Categories Vegetable
Time 50m
Yield 2 quarts, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the vinegars. Add the sugar and salt to the vinegars, and stir until they've dissolved.
- Slice the cabbage as thinly as you can. I do it by hand and it is fairly tedious (this is the reason for the long prep-time in the recipe). Another option is to use the food processor, which results in a dish the consistency of KFC slaw; Be careful - it is really easy to end up with cabbage mush.
- Seed & slice the green pepper, also very thinly.
- If using the scotch bonnets or habaneros, seed & slice those super thinly. These are really spicy peppers (for those unfamiliar); handling them can burn your hands, and the burn can last a few days. I use disposable gloves when I cook with scotch bonnets or habaneros.
- Place the cabbage, green peppers, and all spices and seeds in a large container with a tight-fitting lid. Pour the vinegar mixture over it. Shake.
- The pepper hash can be eaten immediately. The flavor meld well over time. It lasts in the fridge for several weeks.
Nutrition Facts : Calories 104.5, Fat 0.5, SaturatedFat 0.1, Sodium 696.4, Carbohydrate 23.2, Fiber 2.5, Sugar 19.9, Protein 1.4
HEALTHY PEPPER HASH
Lots of vegetables -- potato, carrot, bell peppers, and mushrooms -- and ground turkey in place of beef make this hash low in fat. Each serving can be topped with an egg.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 17
Steps:
- Heat butter in a large nonstick saute pan over medium-high heat. Add onion, garlic, and carrot. Peel potato, and then cut into 1/2-inch dice. Add to pan. Cook until vegetables soften and begin to brown, 6 to 7 minutes.
- Reduce heat to medium; add bell peppers and mushrooms, and cook until vegetables are just tender, 8 to 10 minutes.
- Add turkey; saute until cooked through. Sprinkle with flour; stir to combine.
- Add sherry; scrape any browned bits from pan. Cook until most liquid has evaporated. Add stock, salt, black pepper, chile powder, and paprika; bring to a boil. Reduce to a simmer; cook until liquid thickens and reduces by half. Stir in parsley. Serve hot, topped with egg if using.
Nutrition Facts : Calories 243 g, Cholesterol 249 g, Fat 11 g, Fiber 3 g, Protein 16 g, Sodium 309 g
BELL PEPPER HASH
I just love peppers! From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN. Makes 5, 8 ounce servings.
Provided by BeccaB3c
Categories Peppers
Time 40m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Lightly coat an 8x8 inch baking dish with vegetable oil.
- In a large bowl combine all ingredients.
- Pour into baking dish.
- Bake for 30 minutes or until brown- Serve hot.
Nutrition Facts : Calories 162.7, Fat 3.1, SaturatedFat 1.3, Cholesterol 5.2, Sodium 313.4, Carbohydrate 23.8, Fiber 2.5, Sugar 4.8, Protein 10.2
SCALLOPED POTATOES WITH HAM
This scalloped potatoes and ham dish is a crowd-pleaser with its creamy sauce, chunks of ham and potato slices. I always enjoyed it when Mother made it. I added the parsley and the thyme, and now my husband and five children request it. -Wendy Rhoades, Yacolt, Washington
Provided by Taste of Home
Time 1h35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. , Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers. , Cover and bake until potatoes are almost tender, 65-75 minutes. Dot with remaining 2 tablespoons butter. Bake, uncovered, until potatoes are tender, 15-20 minutes.
Nutrition Facts : Calories 549 calories, Fat 23g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 1458mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 5g fiber), Protein 23g protein.
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