Ingredients
1 (12 inch) pre-baked pizza crust
1/2 cup barbecue sauce
1/2 cup diced grilled chicken
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1 cup shredded Monterey Jack cheese
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.
Bake in preheated oven for 10 to 12 minutes, or until cheese is melted.
Wednesday, September 21, 2011
Recipe : A Great Pepper Salad
Ingredients
1 1/2 (16 ounce) jars sliced pepperoncini peppers, drained
1 (32 ounce) jar sweet pepper rings, drained
1 (4 ounce) jar diced pimento peppers, drained
1 pound pepperoni sausage, cubed
1 pound provolone cheese, cubed
1/2 pound Swiss cheese, cubed
1/2 pound sharp Cheddar cheese, cubed
1 (6 ounce) can mushrooms, drained and thinly sliced
2 (6 ounce) cans black olives, drained and thinly sliced
4 cloves garlic
4 1/2 tablespoons dried oregano
1 cup canola oil
1/4 cup olive oil
Directions
In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, canola oil and olive oil until evenly coated. Cover tightly with the lid and let stand in fridge for 3 days. Shake the bowl often. This can be served cold, but is better when you let it come to room temperature!
1 1/2 (16 ounce) jars sliced pepperoncini peppers, drained
1 (32 ounce) jar sweet pepper rings, drained
1 (4 ounce) jar diced pimento peppers, drained
1 pound pepperoni sausage, cubed
1 pound provolone cheese, cubed
1/2 pound Swiss cheese, cubed
1/2 pound sharp Cheddar cheese, cubed
1 (6 ounce) can mushrooms, drained and thinly sliced
2 (6 ounce) cans black olives, drained and thinly sliced
4 cloves garlic
4 1/2 tablespoons dried oregano
1 cup canola oil
1/4 cup olive oil
Directions
In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, canola oil and olive oil until evenly coated. Cover tightly with the lid and let stand in fridge for 3 days. Shake the bowl often. This can be served cold, but is better when you let it come to room temperature!
Recipe : Brunch Casserole
Ingredients
4 tablespoons butter
1 onion, diced
1 cup uncooked long-grain white rice
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
salt and pepper to taste
1 (4 ounce) can diced green chilies, drained
1 cup diced sharp Cheddar cheese
1/2 cup diced Monterey Jack cheese
1 pinch paprika, for garnish
Directions
Place eggs in a large saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are limp. Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.
In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.
Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. Spoon half of the chicken gravy the eggs. Repeat with remaining ingredients.
Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired.
4 tablespoons butter
1 onion, diced
1 cup uncooked long-grain white rice
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
salt and pepper to taste
1 (4 ounce) can diced green chilies, drained
1 cup diced sharp Cheddar cheese
1/2 cup diced Monterey Jack cheese
1 pinch paprika, for garnish
Directions
Place eggs in a large saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are limp. Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.
In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.
Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. Spoon half of the chicken gravy the eggs. Repeat with remaining ingredients.
Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired.
Recipe : Boiled Tongue
Ingredients
1 beef tongue
1 teaspoon salt
Directions
Place the tongue in a soup pot with the salt, and add enough water to cover. Bring to a boil, and cook until the outer skin begins to peel off, about 2 1/2 to 3 hours. Peel off the thick outer skin, and serve.
1 beef tongue
1 teaspoon salt
Directions
Place the tongue in a soup pot with the salt, and add enough water to cover. Bring to a boil, and cook until the outer skin begins to peel off, about 2 1/2 to 3 hours. Peel off the thick outer skin, and serve.
Recipe : Beef Stroganoff I
Ingredients
1/4 cup butter
1 1/2 pounds sirloin tip, cut into thin slices
1 onion, chopped
1 (16 ounce) container sour cream
Directions
Melt butter in a large skillet over medium heat. Add beef and the onions; cook until the meat is browned and the onion tender.
Stir in sour cream, and heat through. Do not boil.
1/4 cup butter
1 1/2 pounds sirloin tip, cut into thin slices
1 onion, chopped
1 (16 ounce) container sour cream
Directions
Melt butter in a large skillet over medium heat. Add beef and the onions; cook until the meat is browned and the onion tender.
Stir in sour cream, and heat through. Do not boil.
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