The original post with this recipe is all-time #7 most viewed post, #5 most viewed recipe. It’s a big food Favorite. And we got to cross off the electric skillet from the list of kitchenwares we’re determined to use over the holidays. TACO PEPPERS IN ELECTRIC SKILLET Serves 6 6 bell peppers, each cut in
Recipe: Corn Stuffed Bell Peppers Published on August 7, 2012 by Marica | Edit Unit for unit, peppers have more vitamin C than citrus. And there ain’t nothing like fresh corn. CORN STUFFED BELL PEPPERS Serves 4 4 to 6 medium bell peppers, washed, tops removed, seeded, parboiled in salted water 3-5 minutes, drained 1 ½ C canned or fresh
The other day when the pressure was on to find a home for the new pressure cooker, I said Hello to our old friend the electric skillet. A very useful appliance, especially in the summer when you’ve a lot of peppers and don’t want to turn the oven on. Recipe: Taco Peppers in Electric Skillet
Some years ago I took an online class, Writing American Food. Among the food and restaurant critics, cooks and authors the course covered was the “first food journalist,” Clementine Paddleford (1898-1967). She was a hoot. While based in New York, she traveled the county to discover “how America eats”– even went so far as to
Mr. Big Food just retuned from cutting the Range, Southwest, and Hidden Pastures. He proclaimed, “Still growin’ down there.” I walked to the sink, pointed with my cast arm and said, “Look!” He got a big ol’ grin on his face and said, “Oh s^*t! Looks like we’ll be freezing more peppers!” Little know fact.
Originally posted September, 2012. This is I think my #1 post on Pinterest– which I haven’t done in maybe five years. Hardly a day goes by that I don’t see it’s been looked at at least a couple of times. A close contender as Fall approaches will be Jesse Jackson’s Sweet Potato Pie. These are
Eight of the top 10 posts here at Big Food, Big Garden, Big Life dot com are Recipes! Last year, Taco Peppers in Electric Skillet was #10. It’s a perennial favorite. Combine chili, ½ C cheese, catsup or chili sauce, and onion, fold mixture into tamale pieces, and stuff pepper halves evenly with chili mixture.
As has been our habit for many years, we eat Football Food on BIG GAME days. And as The New England Invitational is this coming up Sunday, we will be eating Football Food– appetizers and such eaten before, during, and after the BIG GAME. Here are some links to great Football Food recipes: Recipe: Veggie
Freeze home grown peppers. I’ve got about eight pounds of them so far this year– about eight months’ worth. Ounce for ounce, pound for pound, peppers are higher in vitamin C than most citrus fruits. Peppers are good for you, and quite easy to freeze to use in your fall and winter dishes. If you
Last week’s menu called for a baked stuffed pepper dish Thursday evening. Recall we had no power Thursday– no oven. So Mr. Big Food prepared this stovetop dish instead. Though I could have used the flash for the photo, I thought the beam of the flashlight was a nice touch. They were delicious! Mr. Big
That’s Mr. Big Food’s shop light that he uses to see the grill when he’s grilling after dark. I put it up under the covers on the walkup greenhouse. “They” “say” it will get below freezing tonight– maybe even as low as 28 °F. That’s cold for tomatoes and peppers and eggplant and tobacco
By column back to front: tomatillo, Napoli & ? tomato; black cherry & honor bright tomato, gooseberry; hyssop, marjoram long purple eggplant A closer look at the hyssop which is cute as a button Columns (or rows depending on your perspective) back to front (left to right): society chives, thyme (because you need enough thyme
To veganize, omit cheese BEAN AND RICE STUFFED PEPPERS Serves 4 as a main dish 4 medium sweet bell peppers, with tops, membranes, and seeds removed 1 C cooked rice 15 oz can chili beans with chili gravy OR Ranch-style beans 1 C (4 oz) Monterey Jack cheese, shredded (or use Pepper Jack for a
Dried Tobasco peppers I have so many Tabasco peppers, I don’t think I’ll ever need to plant another seed! We have a quart jar filled with peppers and vinegar; now nearly a quart dried. And there are thousands more to pick! Wonder if Daughter C could sell some at work?
Mr. Big Food made some adjustments. He made one half the recipe, cut back on the cheese, and as we have an overabundance of peppers, he used fresh and just parboiled them.It was very good! CHILI CASSEROLE Serves 6 6 green chilies, canned or roasted, cut into strips 1 lb cheese, grated 1 egg 2
Did I mention that we have an abundance of fresh peppers? As I recall, Mr. Big Food cut back on the cheese. PEPPER CASSEROLE Serves 10 7 large bell peppers, cut into strips, cooked in water until tender, and drained 1 stick butter 2 C bread crumbs ½ lb sharp cheese 3 eggs, beaten 2
Easy and quite good! POTATOES WITH PEPEPRS Serves 6 1 bell pepper, parboiled 5 minutes, drained, seeded and chopped 6 boiled potatoes, cubed ¼ C cream ¾ C milk 1 tsp salt Grated cheese Preheat oven to 350o. Combine peppers and potato cubes in double boiler (or saucepan), add cream, milk, and salt, and cook
Surprisingly good! Assembled and ready to cook. TACO PEPPERS IN ELECTRIC SKILLET Serves 6 6 bell peppers, each cut in half lengthwise, stem, seeds, and membranes removed, cooked in a large amount of boiling salted water for 5 minutes, drained, insides salted lightly 14 ½ oz jar tamales, drained, wrappers removed and discarded, sliced into
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