Ingredients

Recipes

Restaurants

Utilities

Barley Stuffed Peppers

Ingredients: 4 medium Pepper green 1 Cup(s) Onion chopped 1 Tablespoon(s) Garlic clove minced 1/4 Teaspoon(s) Thyme, ground 1 Cup(s) Barley, dry 8 Ounce(s) Tomato Sauce, canned 1 Ounce(s) Eden Quinoa; rinsed Directions: cut top and stem off the peppers. clean out seeds and inside ribs. chop onion into course cubes. cook the barley per box instructions. pre-heat an oven to 350 degrees. bring water to a boil in a pot big enough to hold the four peppers. add peppers to boiling water for about 2 or 3 minutes or until crisp-tender (not soft). stir fry the onions, garlic, and spices over medium heat for about 7 minutes. grate the cheddar cheese. stir in the barley, grated cheddar cheese and tomato sauce and mix well then remove from heat. Place peppers in an 8 inch glass pie dish. fill peppers with mixture, cover them with foil and bake in the oven for 25 to 30 minutes
Check some related videos Similar recipes: Ajvar (roasted peppers and eggplant) Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 deg. F until the skins are blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off Stuffed turkey breast Preheat oven to 325F degrees. Rinse the turkey and pat dry. With a knife, loosen lining under skin leaving all but one edge attached. Toss stuffing with apple and pecan in a large bowl. Spoon the dressing into the pocket under the loosened turkey Stuffed peppers -- thai style Cut the tops off the peppers, seed them & set aside. Mix together the filling ingredients thoroughly & stuff into the peppers. Place them in a shallow baking dish & bake them in a preheated oven at 350F for 30 minutes. Or steam o Sweet potato chicken barley soup In a large heavylined stock pot heat the olive oil, add garlic, onions, celery and carrot and saute 8 minutes. Add the parsnips, barley, chicken and chicken stock. Bring to a boil and simmer on medium-high heat for 30 minutes. Add the sweet potatoes and c Bow ties with sausage and sweet peppers 1. Cook pasta; drain; keep warm. 2. Cut sausage into 1 inch pieces. Cut peppers into 3/4 inch pieces. In a large skillet, cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain. 3. Add the broth and black pepper to sausage i Cheese-stuffed mushrooms Look for the best looking mushrooms you can find. Serve these piping hot. Remove stems fr om mushrooms; mince stems finely. Cook and stir mushrooms stems, scallions and garlic in butter over medium heat until tender, about 5 minutes. Remove from heat; sti Eggplant stuffed l'italienne 1. Preheat oven to 375 degrees. 2. Cut the eggplants in half lengthwise, if using the small ones and take out the flesh, being careful not to damage the skin. Mince the pulp well and place in colander after sprinkling with coarse(sea or kosher) Rice stuffed flounder 1. Heat oven to 350'F. Brown onion and mushrooms in hot margarine. 2. Mix broth, half-and-half, cornstarch and dill; add to pan. Bring to boil. 3. Add rice; return to boil. Reduce heat; cover. Simmer 5 minutes. Remove from heat. Stir Grilled pesto-stuffed chicken with lemon butter Run fingers between skin and flesh of breast to make a pocket, being careful not to tear or remove skin. Stuff 1 tablespoon of pesto sauce into each pocket. Secure with toothpicks if necessary. Heat butter and lemon juice in a small saucepan until butte Stuffed steak roll * Meat should be 1/2-inch thick. ~------------------------------------------------------------------------- Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on 100 Cappellacci (stuffed pasta squares) Combine 4 eggs, 2 teaspoons oil and 1/2 teaspoon salt in bowl and whisk until well blended. Add flour, a little at a time, beating after each addition. Turn out onto well-floured board and knead several minutes until dough is firm and smooth but n Stuffed monster zucchini This is of general interest, so I'll post it. I, too, was recently given a giant zucchini, big enough to effectively bludgeon someone. (ironically enough, I got it in a butcher shop my dad dragged me in to.) I sliced it in half horizontal Black bean-stuffed peppers Prepare beans according to package directions. Cut peppers in half lengthwise and remove seeds. Steam peppers, cut side down, over 1/2" boiling water until nearly tender, about 8 to 10minutes. Rinse with cold water, drain and set aside. Stuffed acorn squash Spray a 10x6x2 baking dish with Pam. Halve squash; discard seeds. Place squash, cut side down, in baking dish. Bake, uncovered, in 350 deg F oven 50 minutes. Meanwhile, for stuffing, in a skillet cook turkey, celery, and onion till meat is no longer pink Hungarian stuffed cabbage Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from heat. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leave Ash-e jow (iranian barley soup) 1) Put everything into a pot and then bring to a gentle boil. 2) Simmer for 1 1/4 hours, stirring occasionally. 3) Serve with feta cheese and salad. Variations: Fry the onions, in the oil, before putting them in the pot. Add 1 cup of cooked chick Lemon rice stuffed sole In medium skillet cook celery and onion in 2 tablespoons butter until tender. Stir in rice, seasonings, and lemon juice. Place fillets in buttered shallow baking dish. Spoon rice mixture on lower portion of each fillet. Fold over to enclose Lamb with peppers and spinach Heat oil in heavy large skillet over high heat. Sprinkle lamb with salt and pepper. Add to skillet and saute until lamb is brown on outside by rare inside, ~2 minutes. Transfer to plate. Reduce heat to medium-high. Add bell peppers, onion and garlic t Stuffed grape leaves In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Tranfer to a bowl. Mix in peas and rice. Preheat oven to 350 degrees. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burn Paula's vegetable barley stew with lentils (vegan) Combine the barley and water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. [Cooked barley is added to the sauted onions, etc. with the r Pickled hot peppers (wwrj17a) Cut two small slits in each pepper. You may want to wear gloves to prevent burning hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain, rinse and drain thoroughly. Combine 2 cups water a Stuffed mushrooms * Use Montery Jack Cheese in this recipe. ~--------------------------------------------------------------------- ~-- Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. P Grilled sirloin bracioles stuffed with provolone, parmesan, parsley & garlic Have butcher cut, trim and pound 4 oz. steaks into thin cutlets for you. Lay cutlets on cutting board, add sea salt and cracked black pepper to taste, brush with olive oil and season with parsley, garlic and parmesan to your taste. Place 1-2 thin slices o Freezer mix barley soup Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and barley and vegetables are tender, 30 to Pierogi with caramelized onions & red peppers directed for boiling, using 1 tablespoon salt in water; drain. Meanwhile, thinly slice red peppers and onion. In nonstick 12-inch skillet over medium high heat, in hot salad oil, cook onion 5 minutes. Add red peppers, sugar, vinegar, black pepper Chuck's barley-mushroom winter borscht (vegan or lacto) Saute the garlic and onion in olive oil on medium heat until the onions are translucent. Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil. Add the turnips and carrots, reduce heat to medium-lo Stuffed summer squash Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, Mushroom and barley soup Soak barley in water overnight. Saute gfarlic, onion and celery in butter until tender. Drain barley and add to vegetables. Saute 10 minutes longer, until barley becomes thick. Add chicken broth and mushrooms and simmer, covered, until barley Mushroom & barley miso soup Heat oil in a large pot & saute the onions & thyme. After 5 minutes, add the mushrooms & cook for another 2 minutes. Add the barley & water & bring to a boil. Reduce heat, cover & simmer for 1 to 1 1/2 hours. Blend Barley water 1.Cover the barley and the fig with water and cook for 1 1/2 hour. 2.Strain through a sieve. 3.Add the honey,applejuice,salt,lemonjuice and the grated lemonpeel. 4.Cool real good. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 Beef 'n barley dinner In a 4-quart saucepan or Dutch oven, brown ground beef. Add green pepper, onion and garlic. Cook until onion is tender; drain. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley Roasted feta with olives and red peppers An ode to New York City's Greek populace, this modern rendition of a classic was inspired by a dish we enjoyed at the Manhattan taverna Snack. Accompaniment: lemon wedges; toasted pita wedges or crusty bread Garnish: chopped fresh parsley Preheat bro Curried stuffed acorn squash 1. Halve squash; remove seeds. In 13- by 9-inch baking pan, combine apple juice and 1/2 cup of the broth. Place squash cut-side down in pan. Bake at 375 degrees for 30 minutes. 2. In small bowl, stir together chutney and 2 tablespoons of the bro Bits-o-barley cranberry dessert Bring first six ingredients to a boil, then cover, remove from heat and let stand until all the juice is absorbed. Add honey, blend well. Serve warm or cold. Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permissio Barley and bean with fresh mint (vegan) In a medium sauce pan bring the 3.5 cups of vegetable broth or stock to a boil. Slowly add the 1.5 cup of pearled barley. Reduce heat to low and cover. Simmer 35 to 45 minutes or until all of the broth or stock has been absorbed and the barley is tender Rainbow stuffed peppers Cut bell peppers in half from top of stem to bottom; discard seeds and membranes. In large pot of boiling water, blanch peppers for 3 minutes; invert to drain. In medium skillet, brown turkey with onions. Add remaining ingredients and simmer until mixt Pork steaks with peppers * Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of ** There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers, *** Choose one of the following soup mixes to use in the recipe: ~------------------------------------- Stuffed celery Sedani Ripeni To quote the author, "This is another of the stuffed vegetable dishes that were originally created to go with couscous, but they are so popular that they have earned the status on their own as a main dish." Place bread, Warm barley-vegetable salad In a large skillet or wok, combine the onion, 2 tablespoons of the broth or water, thyme and pepper flakes, and cook over medium-high heat for 10 minutes, or until onion is tender and just begins to brown, stirring occasionally. Add the remaini Abm barley bread Add water and honey to the pan. Add flours, salt, cocoa and coffee to the pan. Tap pan to settle the ingredients and level ingredients with your fingers or a spatula. Place a piece of butter in each corner of the pan. Make a small well in the flou Apple barley soup In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay le Stuffed baked ham Trim rind, if any, from ham. Shave ham fat covering to about 1/4 inch. Make X-shaped cuts with a small paring knife, 2 inched deep and 1 inch apart, staggering all over the fat side. Cook kale in boiling salted water to cover, following label dire Stuffed green peppers (oven bag) Preheat oven to 350 degrees.Place large size (14 X 20") oven cooking bag in 12 X 8 X 2 baking dish.In small bowl,combine flour, tomato paste,water and sugar.Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce into bag.Brown gro Hungarian stuffed cabbage leaves Core cabbage and put in boiling water. As leaves become wilted, peel them off and place on paper towels to dry. Trim out center vein of each leaf. Saute onion and garlic in butter. Add meat, rice, seasonings and stir together. Simmer 20 minutes. Plac Baked stuffed pumpkin 2 x Apples, cored and quartered 1/2 c Pineapple Chunks 1/2 c Walnuts, broken 1 ts Ground Cinnamon 1/2 ts Ground Nutmeg 1/4 ts Ground Cloves Cut the top off the pumpkin and remove the seeds from the pumpkin. Place cut side down in a Hot pickled peppers Wear rubber gloves to protect your hands as you prepare the peppers, they can burn your skin! And, never touch your face, or especially your eyes, while you are working with hot peppers. You will need a large mixing bowl in addition to the basic e Mexican beans and barley Preheat oven to 400 F. Put the water, onion, oil, chilis, chili powder, cumin and sea salt in a large saucepan. Bring to a boil and add the Bits-O-Barley. Cover and let stand away from heat until all the liquid is absorbed into the barley. Stuffed mushrooms italiano Remove and finely chop stems. Drain caps. In 1 quart bowl, combine butter, onion, stems, pepperoni, green pepper and garlic. Cover and microwave on high for 2 - 3 minutes, until tender. Stir in the Ritz, parsley, Parmesan cheese, seasoned salt, oregano Spicy hot stuffed poblano peppers Spicy Hot Stuffed Poblano Peppers Ingredients: 6 poblano peppers 1 1/2 C. diced chorizo 2 T. olive oil 1/2 C. diced onions 2 cloves garlic, finely minced 2 tomatoes, diced 4 canned chipotle chiles in adobo sauce, diced 1 tsp. cumin 1/2 tsp. oregano 1 C. c Baked guavas stuffed with mushrooms and olives Preheat oven to 325F. To prepare the guavas for stuffing, cut a thin slice from the top of the guava. With a melon ball scoop or small spoon, remove the seeds and set the guavas aside. Heat the oil in a skillet. Add mushrooms, onion, green