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Ingredients: 200 gr. of flour 3/4 Cup(s) flour, or more as needed 1 large egg 1 Tablespoon(s) olive oil 3/4 Teaspoon(s) salt 2 md. red peppers 1/2 Teaspoon(s) paprika 1/2 Teaspoon(s) black pepper 10 scallions, trimmed and sliced 1/2 Cup(s) pitted greek-style olives 6 canned artichoke hearts, cut in wedges 6 cleaned squid or white fish fillets, cut in; strips Directions: Dough: Sprinkle yeast over 1/4 cup of the water and leave 5 minutes or until dissolved. Sift flour with salt onto a work surface and make a well in the center. Add the yeast mixture, remaining water and olive oil. Mix central ingredients with your fingertips, then gradually draw in flour to make a dough. Knead, adding more flour as necessary, for 5 to 10 minutes or until elastic. The dough should be soft, but only slightly sticky. Transfer dough to an oiled bowl, cover and let rise until doubled in bulk, 45 minutes to 1 hour. Heat the broiler. Broil the peppers until black and the skin is loosened, turning to cook them evenly. Cover them in plastic wrap to retain steam and let cool. Peel them, cut them in half and discard core and seeds. Rinse in cold water, dry, and cut the peppers in strips. When dough is risen, knead lightly to knock out air. On a floured surface, roll it into a l2-inch round or a 9x14-inch rectangle, stretching to size with your hands. It should be approximately a l/2-inch thick. Transfer to an oiled baking sheet and press on the surface of the dough with your fingertips so it does not puff evenly. Mix olive oil with paprika, salt and pepper and brush generously on dough. Spread evenly with sliced scallions, artichoke wedges, pepper strips, squid or fish and olives. Brush over remaining oil. Leave in a warm place l0 to l5 minutes until dough is puffy. Heat oven to 450°F. Bake coca in heated oven l0 to l5 minutes until dough brown and crisp. Serve at room temperature. Coca can be made round, oval or in a rectangle. Most importantly, the dough must be spread thin.
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When evenly browned, remove and drain off all but 2T oil. Saute onion in the oil until soft but not browned. Add the bell peppers and saute for an addit Grilled bread with red peppers & eggplant To make the escalivada -- Prepare a hot fire in a grill or heat the broiler. Put the eggplant and red peppers on the grill or in a shallow pan set under the broiler (turn on the exhaust fan). Grill or broil the vegetables until they're completely bla Inside out stuffed peppers In a skillet, brown beef, drain. Transfer to a greased 2-qt casserole. Add the next 8-ingredients. Cover and bake at 350 for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 mi Stuffed peppers (meat) Preheat oven to 375F . Cut top off of peppers and place in a microwavable dish with a small amount of water. Cover and microwave 6-7 minutes or until slightly softened. Brown beef and half way through cooking, add onions, peppers and garlic. Continue coo Artichoke tart in walnut pastry WALNUT PASTRY 1/2 c walnuts, toasted, cooled. Preheat oven to 375 degrees for 10 minutes. 1.Saute scallions and garlic in butter until softened. Cut artichoke 2.Combine cream,eggs, salt and pepper in medium bowl. 3.Sprinkle grated cheese over the botto Mexican stuffed peppers Wash the peppers and cut them in half lengthwise. Remove the seeds. Place the peppers, cut side facing down, on a rack above boiling water. Cover the pot and steam for about 10 minutes, or until the peppers are just beginning to get soft. Yeast free split pea soup Heat oil in a large soup pot. Add onion, garlic, cumin. Saute 1 minute. Add peas, and stir until coated. Add water, bring to a boil, reduce heat. Cover, and simmer 1 hour. Add remaining ingredients, and continue cooking 20-30 minutes, or un Creamed turkey with pastry pillows 1. Let one 17 ounce package frozen puff pastry stand at room temperature 20 minutes to thaw slightly. Preheat oven to 350 ' F. Unfold one sheet of pastry; cut along fold lines to make three 10x3 " rectangles; cut each rectangle crosswise into 3 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 Chinese chicken-stuffed peppers * 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skille Sweet corn, black bean, bell peppers, celery salad Use radiatore, twists, shells, corkscrews, elbows, or some medium-size, shaped pasta made without egg, made with semolina and flavored with vegetables (red bell pepper, spinach, beet, etc.) Throw it together and serve warm. Serves 3 to 4. Makes 5 Moroccan fish tagine with peppers and olives Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally. Preheat oven to 350F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of Barley stuffed peppers 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 pepp Mock sausage and peppers Heat oil in skillet, add peppers and onions and cook until tender, about 10 minutes. Cool. Combine peppers and onions with turkey and remaining ingredients, mixing well. Chill an hour or so to blend flavors. Form into 8 thin patties. Cook in no Tossed salad with radishes, red onion, bell peppers, carrots Caramelized onions in flaky pastry FLAKY CRUST 1. Cook breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions until crisp/tender in a steamer over simmering water. 3. Saute onions in 6 TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef broth Stuffed tomatoes and bell peppers * Green or Red, cored and rinsed of seeds ** cored and the insides spooned out into bowl 3. PREPARATION: In a large frying pan, heat pan and add olive oil. Press 2 cloves of garlic into oil, and stir. When it begins to cook, add Bowl #2 (carrots). Stir ca Aleksander torte (raspberry-filled pastry strips) In a large mixing bowl, combine the chilled butter, 3 cups of the flour and the sugar and, with your fingertips, rub until the mixture resembles flakes of coarse meal. Beat in the egg and continue to mix until the pastry is smooth. Shape it into Peppers stuffed with tofu & rice All measurements are approximate! If making your own mixed veg I suggest carrot, potato, corn, and peas. Cut the carrot and potato small, to about the size of the peas and corn. Microwave until tender. Saute onion, celery and mushrooms in lots Salmon fillets with puff pastry hearts 1. Preheat the oven to 200°C, 400°F, gas mark 6. 2. Heat the butter in a small saucepan, add the salad leaves or spinach and cook for 1 minute, stirring continually until wilted. 3. Remove from the heat and stir in the creme fraiche, bouillon if using, an 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 Goulash with green peppers Brown roast over medium heat in a small Dutch oven coated with cooking spray. Add onion, and continue to cook over medium heat 2 to 3 minutes or until onion is tender. Add water, paprika, bouillon granules, and green pepper, stirring well. C Puff pastry chicken Fold out one sheet of puff pastry. Cut into four squares. Saute chicken in a medium skillet over medium-high heat for 3 minutes on each side. Season breasts while in skillet with salt and pepper. Layer cheese, chicken, and ham on top of each square and t Microwave italian stuffed peppers Halve peppers lengthwise. Discard seeds and membranes. Arrange cut side up in 12 x 8 x 2 M/w safe dish. Cover with plastic wrap, vent Cook on HI, 4-5 minutes. Drain. Season withn salt. Set aside. In a 2 qt M/w safe casserole cook beef, onion, and Capellini with roasted peppers and garlic Using sharp knife, poke small hole in bottom of each bell pepper. Place on foil-lined baking sheet. Peel garlic cloves and place in single layer on 10-inch piece of foil. Drizzle garlic with the 1 t olive oil; sprinkle with the 1/4 t salt. Fold foil aroun Zuccini schnitzel with leeks & peppers in sour cream sauce 1.Clean leeks,cut lenghtwise,cut into rings. 2.Wash and clean peppers, cut into small stripes. 3.Wash zuccini and cut into 1/2 cm thick slices. Put 4 slices aside and cut the rest of the slices into thin strips. 4.Knead together 1 tablespoon flour Short crust pastry In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the Aglio olio peperoncino (garlic oil with peppers) Put pasta water on to boil. Peel and slice the cloves of one head of garlic. Slice 5-7 jalapenos into rounds. I leave the seeds in. Saute the garlic and peppers in about 1/2 cup of cheap olive oil (NOT extra- virgin; it can't take the heat). Stuffed bell peppers (arrowhead) Steam bell peppers until tender. Cook contents of the box according to package directions. After the rice is cooked add one egg and the vegetables to the rice. Stuff the mixture into cooled bell peppers, and cover with cheese. Source: Arr 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 Stir fry beef with peppers Cut the beef into thin strips and season with the rice wine, 1 tsp sugar, soy sauce, .5 tsp salt and cornstarch. let it stand for 10 minutes. cut the green peppers into thin strips and soak them in water to remove some of the heat. slice the garlic into f Tender yeast rolls - abm "In this recipe, the machine simply mixes the dough and allows it to rise in anticipation of your final shaping and baking." Follow manufacturer's instructions for placing first 7 ingredients into bread pan; select dough cycle, and start br Stuffed peppers (vegetarian) Preheat oven to 375F . Cut top off peppers. Place in microwavable dish with a small amount of water. Cover and microwave for 6-7 minutes until slightly softened. Saute onion, garlic, peppers and mushrooms. Add rest of ingredients and stuff into peppers Shrimp creole in puff pastry Place shrimp in strainer and run hot water over them. Preheat oven to 400 degrees F. Line a baking sheet with parchment or waxed paper. Thaw the pastry at room temperature for 30 minutes before gently unfolding. With a sharp knife, divide the pastry in ha Chocolate pastry cream Place the egg yolks, sugar, and salt in a mixing bowl and whisk until well blended. Stir in the cornstarch. In a heavy-bottomed saucepan, scald the milk over medium-high heat and whisk it slowly into the egg yolk mixture. Transfer the milk mixture back i Gf rice flour yeast bread 1. Sift together flours. Measure 2 cups into large mixer bowl. Add dry yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly. 2. Combine instant mashed potatoes and hot tap water; whip lightly with a fork. 3. Add potato mixture and soft butte Cumin rice with eggplant and peppers RINSE THE RICE, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute th Baked stuffed peppers Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in sligh Mesclun salad with oven-roasted peppers and feta dressing Preheat oven to 425F . Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 T oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut Saute of squash and bell peppers Cut onion into thin wedges no more than 1/4 inch wide. Set aside. Trim ends off yellow squash and zucchini. Stand them on end and cut off peel in wide even slices. Reserve cores for another use. Julienne peel. Heat ol in a large saute pan over medium h Puff pastry Makes about 2 3/4 lbs dough, making a 36- by 12-inch rectangle 1/4" thick. To measure flours, scoop dry measure cups into a container and sweep off excess with the flat edge of a knife. Rapidly cut the butter into big dice; toss butter and flour tog Roasted eggplant and peppers Preheat the oven to 350degrees F. Place the eggplant, peppers, and onion in a nonstick baking dish. Drizzle with the oil. Bake in the oven for 20 minutes, basting regularly. Arrange the vegetables on a serving dish and garnish with fresh basil, if usi Pastry - shortcrust Sift flour and salt into a bowl, rub in fats. Sprinkle water over and mix with knife. Gather the dough together with hands - do not over-handle. Roll out as required. Pickled hot red peppers RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4 wide-mouthed pint canning jars, dividing them equally. As the peppers are packed, scatter among them a share of the seasonings: In each jar place: 1 clove garlic split; 2 w Annie mae jones' yeast rolls 1. In a large bowl thoroughly mix 2 cups of the flour, the sugar, yeast and salt. 2. Combine milk, water, and butter in a saucepan. Place over low heat and stir until butter is melted. Mixture should be just warm, about 115-120'F. on thermo Hollandaise with red and green peppers 1.Wrap the peppers in wet papertowls and microwave at HIGH for 10 min. 2.Put in cold water;take out and cut into quarters and peel of skin. 3.Puree each peppers with 1 tablespoon cream ;than mix into each one 2 eggyolk,salt and pepper with wi 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