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Hot Pepper
Stuffed Hot Peppers
1/3 cup ground Italian sausage
1 (8 ounce) package cream cheese, softened
3/4 tablespoon garlic salt
3 tablespoons grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup Italian-style dry bread crumbs
1 tablespoon olive oil
6 Hungarian hot peppers, cored and seeded
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil. Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.
1 (8 ounce) package cream cheese, softened
3/4 tablespoon garlic salt
3 tablespoons grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup Italian-style dry bread crumbs
1 tablespoon olive oil
6 Hungarian hot peppers, cored and seeded
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil. Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.
Crock Pot Hot Pepper Stew
2 lbs. stew meat
2 tsp. paprika
2 tsp. onion salt
4 or 5 hot banana peppers
3 med. onions, quartered
5 med. potatoes, quartered
2 med. or 1 lg. sweet pepper, sliced
1 lg. can tomato sauce
Place stew meat in bottom of crock pot, sprinkle with paprika and onion salt. Layer onions, potatoes and sweet pepper slices. Drape hot banana peppers over all other ingredients. Pour tomato sauce over top. Cover and cook in crock pot for 6-8 hours. If you prefer you can take the seeds out of the banana peppers. It won't be so "hot."
2 tsp. paprika
2 tsp. onion salt
4 or 5 hot banana peppers
3 med. onions, quartered
5 med. potatoes, quartered
2 med. or 1 lg. sweet pepper, sliced
1 lg. can tomato sauce
Place stew meat in bottom of crock pot, sprinkle with paprika and onion salt. Layer onions, potatoes and sweet pepper slices. Drape hot banana peppers over all other ingredients. Pour tomato sauce over top. Cover and cook in crock pot for 6-8 hours. If you prefer you can take the seeds out of the banana peppers. It won't be so "hot."
Baked Potato Soup
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.