HOW TO CUT PEPPERS INTO STRIPS RECIPES
PICKLED SWEET PEPPERS RECIPE: HOW TO MAKE IT
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
Provided by Taste of Home
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 5 pints.
Number Of Ingredients 9
Steps:
- Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 13 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 15mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 0 protein. Diabetic Exchanges 1 Free food.
TOP SECRET RECIPES | T.G.I. FRIDAY'S SESAME JACK STRIPS
Menu Description: “Golden brown, chicken breast strips coated with crispy Japanese panko breadcrumbs with the extra crunch of toasted sesame seeds and tossed in our famous Jack Daniel's sauce.” Although the original recipe is made from sliced chicken breasts, you may consider using the less chewy tenderloins in this kitchen copy. Packs of fresh chicken tenderloins are sold in most markets and you can also find bags of them in the freezer section. I’m a big fan of the more tender meat in the tenderloins, especially when it comes to chicken fingers. The breading is a simple combination of flour and panko (or Japanese bread crumbs). When the chicken fingers are done frying, gently toss them in the Jack Daniel’s glaze made from my recipe here, and you’ve got a great appetizer than can serve a half dozen finger food fanatics. I've cloned a ton of items from T.G.I. Friday's. Click here to see if I hacked your favorite. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 1 hours 20 minutes0S
Prep Time 40 minutes0S
Cook Time 40 minutes0S
Nutrition Facts : Calories 1000 calories
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From foodnetwork.com
Reviews 4.7
Total Time 45 minutes
Cuisine american
Reviews 4.7
Total Time 45 minutes
Cuisine american
- Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and serve.
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Total Time 1 hours 15 minutes
Category Dinner, Lunch, Main course, Supper
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From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Spanish
Calories 438 calories per serving
- Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.
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From foodnetwork.com
Reviews 4.8
Total Time 40 minutes
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Reviews 4.8
Total Time 40 minutes
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
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My sister was hosting a birthday party and asked me to bring Italian sausage and peppers. I'd never made them before, so I altered a braised pepper recipe. Now family members request this dish often.—Jeanne Corsi, Arnold, Pennsylvania
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Dinner
Cuisine Europe, Italian
Calories 224 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Dinner
Cuisine Europe, Italian
Calories 224 calories per serving
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From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
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Reviews 4
Total Time 20 minutes
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