Posted on 07/30/2011 7:53:35 AM PDT by libertarian27
There is a Jamaican hot pepper.
http://home.acceleration.net/2000/HotPeppers/peppers.htm
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Simmer 30 min 4 tbl melted butter, 5 lge chopped onions, 5 cups beef broth, 1/2 cup celery leaves, sliced potato. Blender-puree. Return to pan; blend in cup dry white wine, tbl vinegar, 2 tsp sugar. Simmer 5 min. Stir in cup light cream, s/p. Heat thoroughly but do not boil. Serve hot sprinkled w/ tbl minced parsley
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President Reagan's Favorite Macaroni and Cheese
Stir teaspoon butter, beaten egg into cooked 1/2 lb elbow macaroni. SAUCE Mix teaspoon dry mustard, teaspoon salt, tbl hot water, cup milk (add more for creaminess). Add 3 c grated sharp Cheddar (hold a bit to sprinkle on top). FINAL Add cooked macaroni to buttered casserole; add Sauce, sprinkle with cheese. Bake 350 deg 45 min til set, and top is crusty.
It says it’s not so hot but it still looks deadly.
If you haven't tried grains of paradise (gotta love the acronym) do yourself a favor.
Cap tomatoes, remove seeds and loose flesh.....set on hard cooked egg halves.
I HAVE to try your idea of having and allspice “peppermill” - I’ll have to label it somehow to not confuse anyone - or better still-don’t label it and get other people hooked on allspice!:)...Sounds like a plan....
Don't forget to grind some into your scrambled eggs. It transforms a simple breakfast food into a gourmet's delight.
Yeah quite a few breads. A few weeks ago I told the good folks over on the Gardening thread. That I had been throwing away these big zukes, that tend to sneak up on gardeners over night, or giving them to my dogs. I was told to save (freeze) them and use for zuke bread. So that is what I am doing. Aslo they are supposed to be good in soup, help thicken a veggie soup so I will be doing that too.
Learning something new on FR every day.
Yes, where here is an overflow.
http://www.mccormick.com/Products/Herbs-and-Spices/Grinders/Peppercorn-Medley-Grinder.aspx
Don’t get that, I like to change the mixture to suit my mood and the food. I don’t think coriander goes all that well with beef, but I do love it with chicken and pork.
I think my next grinder shall be for coriander.
Good word: arsenal. It is a battle.
You make me weep....Others gardeners do that too, I rely on gardeners sharing overlooked zucchini, I haven't made stuffed zucchini in ages...the regular ones just don't cut it.
(one of these days I'll lose my brown thumb)
I am trying this recipe right now. It is in the oven. I have to agree with some of the comments on that site that the sponge cake base rises to high. I cut mine down to a little less than half, after baking. If I had not the batter for the cheese cake would not have fit my pan. I also spread a layer of homemade strawberry fig jam on top of the sponge cake before adding the batter. I used up almost a whole pint jar of the jam. So it needs to bake about another half hour and then a cool down in the fridge! Will report back tomorrow on how it tastes!
I sometimes add some grated zucchini to my meatloaf too. My kids (including hubby) were not big on veggies, so I started adding some grated zucchini to my meatloaf, and now they prefer meatloaf that way!
Lime sorbet, vanilla ice cream, raspberry sorbet studded with chocolate chip "seeds."
Cooked radishes in stir fry recipes taste like water chestnuts per my son-in-law. I think they are good too.
I use my meatloaf recipe, adding/taking from whatever sounds good at the time. I cut the top of the pepper off, clean out the seeds, fill and steam to cook. A green jalopeno is hot as one would expect. When they are red and ripe, they lose almost all their heat but are very pretty. They still have the jalopeno taste.
Another option is to (pay attention to the time so the pan does not go dry) is to put water and dump in baking soda to boil for awhile. Anything stuck will clean off easily. Vinegar will do the same thing but it does tend to smell up the house.
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