I had to come up with this quick. Every Thanksgiving my mom serves Green Giant Niblets corn in butter sauce and I promised I would pick it up for her and bring it on Thanksgiving day. When I went to the store, they were sold out! I made this recipe and brought it already prepared to Thanksgiving dinner. Nobody was the wiser! I saved some money too, because I used store brand corn! This recipe makes a lot...you may want to half it.
I am an avid collector of recipes. A young lady, a former KFC employee, was looking at my recipes one evening when she discovered this one. She told me that the recipe was close, but that I should remove the vinegar and lemon juice and replace them with tarragon vinegar. Tarragon vinegar is the secret. Note: This is one of the recipes I adopted in the Great 'Zaar Orphan Adoption of 2005. I hope you enjoy it.
This is from my 365 Ways to Cook Vegetarian cookbook. Posting for ZWT3. “This cumin-accented pepper salad is a Moroccan classic. For a more festive appearance, use a combination of red, yellow and green peppers.”
Keep this recipe in mind when a variety of colored bell peppers are available on the market. I personally would use a combination of colors: red, orange, purple, etc. This is a slightly altered recipe from the Alsace region in France from Bon Appetit March 2006.
I prefer a good portabella mushroom sandwich to a typical veggie burger anyday, and this one is excellent. It's juicy, garlicky and cheesy, and really quick. Try it on the grill in the summer, on grilled French bread with garden-fresh tomato ... mmmmmmm! Prep time includes marinating mushrooms.
(Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish.
A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)
My mom's simple recipe. Easy, great and tasty! Please remember the nutritional facts are not correct, because you are not eating all the coating ingredients. Also, these amounts are to my families tastes, adjust to your liking. REMEMBER: TO ADD MORE BUTTER AND OLIVE OIL TO THE PAN AS NEEDED. THERE SHOULD ALWAYS BE A LAYER OF LIQUID TO FRY IN.