What To Serve With Stuffed Peppers?
Lou Decruss
I've got 6 nice red bell peppers and a bunch of bulk Italian sausage I
made. I'm googling the pepper recipes but I'm not sure what else to
make. I can make some bread and I've got stuff for a fresh salad.
I've got a package of gnocchi and several types of pasta. I can use
store bought spaghetti sauce or make a gorgonzola sauce. Or use the
gorgonzola in the peppers and use the store stuff for pasta.
I'm kinda overwhelmed and cornfuzed. What's usually served with
stuffed peppers? Is stuffed peppers even an Italian dish or is it an
American thing?
Louise turns 29 today and I'd like to make a nice meal for her.
TIA,
Lou
Pete C.
Since stuffed peppers typically include vegetable, meat and grain all in
one, they are really rather complete by themselves. A side of pasta
would tend to compete with rice in the stuffing as a starch. A salad
would be a bit redundant with whole peppers. Possibly a soup and some
good bread as the only sides?
Michael Kuettner
"Lou Decruss" schrieb :
>
> I've got 6 nice red bell peppers and a bunch of bulk Italian sausage I
> made. I'm googling the pepper recipes but I'm not sure what else to
> make. I can make some bread and I've got stuff for a fresh salad.
> I've got a package of gnocchi and several types of pasta. I can use
> store bought spaghetti sauce or make a gorgonzola sauce. Or use the
> gorgonzola in the peppers and use the store stuff for pasta.
>
> I'm kinda overwhelmed and cornfuzed. What's usually served with
> stuffed peppers? Is stuffed peppers even an Italian dish or is it an
> American thing?
>
If you've got rice, tomatos, tomato paste, garlic, onion, parsley and
majoram (plus beefstock) ...
If you need a recipe, just holler (and tell me how the bulk Italian
sausage is flavored).
> Louise turns 29 today and I'd like to make a nice meal for her.
>
Michael Kuettner
Melba's Jammin'
Lou Decruss <LouDe...@biteme.com> wrote:
Never thought of it as being an Italian thing, Lou. Mom made them and
stuffed them with the same mixture as she used for holubky (cabbage
rolls) -- ground beef, rice, onions, seasonings, cooked atop the stove
with tomato juice poured over.
I'd enjoy most any starch with them -- potatoes (diced and fried?),
halushky, gnocchi. I don't see a spaghetti noodle with them, though.
Got any pirohy on hand? That'd be good, too. Green salad. Cole slaw?
We know I'm not a gourmet cook; my tastes are pretty simple and basic.
Some good rye bread would be nice.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009
Stu
Why not a tomato and cucumber salad with a ranch dressing, scalloped potatoes,
crusty bread and of course some fresh fruit. .. and a nice bottle of Zinandel.
Ranee at Arabian Knits
> I'm kinda overwhelmed and cornfuzed. What's usually served with
> stuffed peppers? Is stuffed peppers even an Italian dish or is it an
> American thing?
I think it's an everyone thing. My family is from Saudi Arabia, but
we don't make it at all the way I've seen other recipes for stuffed
peppers. We use ground beef or lamb, rice, parsley, onion, garlic,
cumin, coriander, salt and pepper and stuff the peppers with that.
Cover them with tomato sauce and a little water and either cook,
covered, on the stove with a plate on top to weight them down or covered
with foil in the oven. We serve it with rice and the sauce. A lot of
the time, we take lots of different vegetables like peppers, potatoes,
zucchini, tomatoes, eggplant, hollow them out and stuff them and cook
them together. People get some of each, or the ones they want, and
again eat with rice. We usually serve some sort of hot sauce made with
cilantro, lemon juice, garlic and hot pepper, too.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
George
I don't think there is anything Italian about stuffed peppers. There are
either the European versions or the Middle Eastern versions.
Its pretty much a complete meal since it has meat, starch and vegetable.
Ran�e at Arabian Knits
Ranee at Arabian Knits <arabia...@gmail.com> wrote:
> In article <fcfhk5h5pk974ebmj...@4ax.com>,
> Lou Decruss <LouDe...@biteme.com> wrote:
>
> > I'm kinda overwhelmed and cornfuzed. What's usually served with
> > stuffed peppers? Is stuffed peppers even an Italian dish or is it an
> > American thing?
>
> I think it's an everyone thing. My family is from Saudi Arabia, but
> we don't make it at all the way I've seen other recipes for stuffed
> peppers. We use ground beef or lamb, rice, parsley, onion, garlic,
> cumin, coriander, salt and pepper and stuff the peppers with that.
> Cover them with tomato sauce and a little water and either cook,
> covered, on the stove with a plate on top to weight them down or covered
> with foil in the oven. We serve it with rice and the sauce. A lot of
> the time, we take lots of different vegetables like peppers, potatoes,
> zucchini, tomatoes, eggplant, hollow them out and stuff them and cook
> them together. People get some of each, or the ones they want, and
> again eat with rice. We usually serve some sort of hot sauce made with
> cilantro, lemon juice, garlic and hot pepper, too.
Oh, we also usually have a salad with this, too.
Pete C.
Ranee at Arabian Knits wrote:
>
> In article <fcfhk5h5pk974ebmj...@4ax.com>,
> Lou Decruss <LouDe...@biteme.com> wrote:
>
> > I'm kinda overwhelmed and cornfuzed. What's usually served with
> > stuffed peppers? Is stuffed peppers even an Italian dish or is it an
> > American thing?
>
> I think it's an everyone thing. My family is from Saudi Arabia, but
> we don't make it at all the way I've seen other recipes for stuffed
> peppers. We use ground beef or lamb, rice, parsley, onion, garlic,
> cumin, coriander, salt and pepper and stuff the peppers with that.
Meat, rice and seasonings stuffed into the pepper is very much the same
as they are done in many regions. The exact meat and seasoning vary, but
the fundamentals of the dish are very much the same all over.
Brawny
> On 9-Jan-2010, Lou Decruss <LouDecr...@biteme.com> wrote:
> with butter and lemon pepper. Apple and cheese for dessert, maybe.
I would prefer something more special for my birthday dessert than
apple and cheese.
Stuffed Peppers and a beautiful tossed salad...fresh dinner roll, an
Merlot would be good....followed by my personal favorite, chocolate
cake and coffee with Bailey's.
Dimitri
"Lou Decruss" <LouDe...@biteme.com> wrote in message
news:fcfhk5h5pk974ebmj...@4ax.com...
Salad
Garlic Bread
A nice red wine
fruit & cheese & coffee after dinner
--
Dimitri
Searing
Janet Bostwick
I suggest serving in courses as that would avoid what to have with the
peppers. For presentation on the plate, I would place the pepper on some
additional rice with sauce overall. And definitely end with a killer
dessert. Something nice and rich. Start with cheese and apples and a
crusty bread. Not too much. Get a really nice wine.
Janet
Steve Pope
>Is stuffed peppers even an Italian dish or is it an
>American thing?
I tend to think of them as eastern Mediterranean or
eastern European more than Italian. (Unless they are
stuffed with fish or shellfish, in which case I think
of them as Spanish, Catalan or Basque).
However I have seen them in Italy.
Steve
brooklyn1
<LouDe...@biteme.com> wrote:
>
>I've got 6 nice red bell peppers and a bunch of bulk Italian sausage I
>made. I'm googling the pepper recipes but I'm not sure what else to
>make. I can make some bread and I've got stuff for a fresh salad.
>I've got a package of gnocchi and several types of pasta. I can use
>store bought spaghetti sauce or make a gorgonzola sauce. Or use the
>gorgonzola in the peppers and use the store stuff for pasta.
>
>I'm kinda overwhelmed and cornfuzed. What's usually served with
>stuffed peppers? Is stuffed peppers even an Italian dish or is it an
>American thing?
>
>
Anything peppers (all kinds of peppers) is definitely Americas. What
to serve with stuffed peppers is based on with what your stuffing
contains. Most folks stuff peppers with a meat n' rice combo and
include a sauce... really only needs a salad, beverage, n' dessert. If
you omit the rice (as I do) then you may serve a starch with your
meat and vegetable dish... with stuffed peppers I happen to like a
garden salad and/or three bean salad served with potato salad... I
prepare potato salad often, I don't think of it as company or picnic
fare. Btw, the potato is Americas too. There really isn't much
attributed to Italy. The Eyetalians are all the time attempting to
hijack, but then they do excel in pickpocketing and whoring.
Paul M. Cook
Green salad and a big old bottle of Chianti should do nicely.
Paul
Dan Abel
> I've got 6 nice red bell peppers and a bunch of bulk Italian sausage I
> made. I'm googling the pepper recipes but I'm not sure what else to
> make. I can make some bread and I've got stuff for a fresh salad.
> I've got a package of gnocchi and several types of pasta. I can use
> store bought spaghetti sauce or make a gorgonzola sauce. Or use the
> gorgonzola in the peppers and use the store stuff for pasta.
>
> I'm kinda overwhelmed and cornfuzed. What's usually served with
> stuffed peppers? Is stuffed peppers even an Italian dish or is it an
> American thing?
I don't think it's Italian. Every response I've read to this thread
assumes rice in the stuffing. That's how we make them, but if you
don't, then that certainly affects what to have with it. We stuff ours
with hamburger, rice and a little onion. It is flavored with chili
powder and there is tomato sauce. For that, we find that corn goes well
with it.
> Louise turns 29 today and I'd like to make a nice meal for her.
That's sweet of you, Lou. It's not every day that a woman turns 29.
:-) (evil laugh)
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Wayne Boatwright
Mashed potatoes, using some of the sauce as gravy.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Lou Decruss
wrote:
Thanks to you and everyone else who responded. Seems bread is the
winner so I've got a loaf going and I'm going to make a gorgonzola
sauce. Should be a nice simple dinner.
Thanks to all.
Lou
Lou Decruss
<arabia...@gmail.com> wrote:
>In article <fcfhk5h5pk974ebmj...@4ax.com>,
> Lou Decruss <LouDe...@biteme.com> wrote:
>
>> I'm kinda overwhelmed and cornfuzed. What's usually served with
>> stuffed peppers? Is stuffed peppers even an Italian dish or is it an
>> American thing?
>
> I think it's an everyone thing. My family is from Saudi Arabia, but
>we don't make it at all the way I've seen other recipes for stuffed
>peppers. We use ground beef or lamb, rice, parsley, onion, garlic,
>cumin, coriander, salt and pepper and stuff the peppers with that.
>Cover them with tomato sauce and a little water and either cook,
>covered, on the stove with a plate on top to weight them down or covered
>with foil in the oven. We serve it with rice and the sauce. A lot of
>the time, we take lots of different vegetables like peppers, potatoes,
>zucchini, tomatoes, eggplant, hollow them out and stuff them and cook
>them together. People get some of each, or the ones they want, and
>again eat with rice. We usually serve some sort of hot sauce made with
>cilantro, lemon juice, garlic and hot pepper, too.
That all sounds good. Thanks
>Regards,
>Ranee @ Arabian Knits
>
>"She seeks wool and flax, and works with willing hands." Prov 31:13
>
>http://arabianknits.blogspot.com/
I went and looked at your blog just now. 6 kids? Wow! Have you
figured how that keeps happening? <g> Your squash and spinach bread
pudding looks divine! I also grabbed your Bleu Cheese Dressing
recipe. Everything looks good actually and I'll go back when I have
more time. Thanks. You're very ambitious.
Lou
Nancy Young
> Thanks to you and everyone else who responded. Seems bread is the
> winner so I've got a loaf going and I'm going to make a gorgonzola
> sauce. Should be a nice simple dinner.
One of my favorite winter comfort foods. I haven't made stuffed
peppers in a bit so you've given me the bug.
nancy
Nancy Young
Ooops, and I forgot to say Happy Birthday to Louise.
nancy
Ranee at Arabian Knits
"Pete C." <aux3....@snet.net> wrote:
> Meat, rice and seasonings stuffed into the pepper is very much the same
> as they are done in many regions. The exact meat and seasoning vary, but
> the fundamentals of the dish are very much the same all over
I see mostly bread crumbs or rice with maybe a little meat. Ours is
meat with a little rice. I have yet to see that, but perhaps the Polish
make theirs that way.
Ranee at Arabian Knits
Lou Decruss <LouDe...@biteme.com> wrote:
> I went and looked at your blog just now. 6 kids? Wow! Have you
> figured how that keeps happening? <g>
We have, indeed. :-)
> Your squash and spinach bread
> pudding looks divine! I also grabbed your Bleu Cheese Dressing
> recipe. Everything looks good actually and I'll go back when I have
> more time. Thanks. You're very ambitious.
Thank you. I don't know if you saw my more recent post, but I will
be taking a blogging break for a while. I've been doing so more
sporadically lately anyway, and we have a lot on our plates at the
moment. For instance trying to get our living room, dining room,
hallway and bedroom painted in two days. And yes, I know it's not going
to happen.
There are a lot of recipes on the blog, though. I've tried to tag
them all with recipes to make them easier to find.
sf
wrote:
>On Sat 09 Jan 2010 06:27:03p, Lou Decruss wrote in rec.food.cooking
><news:v04ik5p14ip0prfnn...@4ax.com>:
>
>>
>> Thanks to you and everyone else who responded. Seems bread is the
>> winner so I've got a loaf going and I'm going to make a gorgonzola
>> sauce. Should be a nice simple dinner.
>>
>> Thanks to all.
>
>Probably too late now, but birthdays are for favorites. To me, it
>doesn't matter if "it goes with". A favorite soup, a favorite bread,
>etc. Happy Birthday to your wife.
Yeah to late now, but since it was a birthday... here's a cake I found
today. http://smittenkitchen.com/2009/07/best-birthday-cake/
--
I love cooking with wine.
Sometimes I even put it in the food.
Lou Decruss
Usually I'm the one getting inspired by what I read here. Many
mornings I'll sit down here with a cup of coffee with no plans for
dinner and I'll read something and the plan is made. <g>
These turned out really well although it seems there's nothing
authentic about them. Authenticity isn't important to me as long as
whatever I make tastes good. I've only made stuffed peppers a few
times and never with Italian sausage. Along with the rice and sausage
there was peccorino and mozzarella, onion and garlic. I didn't add
any additional spices as I figured my sausage had plenty and I was
right. As per the recipe I roughly followed I parboiled the peppers
for 5 minutes but they actually could have gone about two more
minutes. That would be the only flaw in the outcome. The birthday
girl said she would prefer red sauce over gorgonzola so I topped the
peppers with some and put the rest in the baking dish. It worked out
perfectly. The french bread also came out perfect. I've never
steamed the oven before and what a difference it made.
I'm really glad I asked here because I think I would have made way too
much food. The bread was just enough. We each had one pepper and
some bread and we were both stuffed.
Someone mentioned they didn't consider this a "company" meal and that
may be true but I'll say this was actually a very attractive and
flavorful meal. I had steaks, shrimp and other more "fancy" things to
work with but this was a change of pace. We had some great steaks
last Tuesday anyway. By the time you grind the meat, make and brown
the sausage, prepare the peppers, and make the bread it's actually a
fairly time consuming meal. She appreciated the gesture. And our
entertainment budget is shot so going out was not an option. I was
pushing the envelope with flowers.
Lou
Lou Decruss
<laugh> I'll tell her. Thanks.
Lou
Lou Decruss
wrote:
>On Sat 09 Jan 2010 06:27:03p, Lou Decruss wrote in rec.food.cooking
><news:v04ik5p14ip0prfnn...@4ax.com>:
>
>>
>> Thanks to you and everyone else who responded. Seems bread is the
>> winner so I've got a loaf going and I'm going to make a gorgonzola
>> sauce. Should be a nice simple dinner.
>>
>> Thanks to all.
>
>Probably too late now, but birthdays are for favorites. To me, it
>doesn't matter if "it goes with". A favorite soup, a favorite bread,
>etc. Happy Birthday to your wife.
Thanks.
Lou
Lou Decruss
<Michael....@gmx.at> wrote:
>
>"Lou Decruss" schrieb :
>>
>> I've got 6 nice red bell peppers and a bunch of bulk Italian sausage I
>> made. I'm googling the pepper recipes but I'm not sure what else to
>> make. I can make some bread and I've got stuff for a fresh salad.
>> I've got a package of gnocchi and several types of pasta. I can use
>> store bought spaghetti sauce or make a gorgonzola sauce. Or use the
>> gorgonzola in the peppers and use the store stuff for pasta.
>>
>> I'm kinda overwhelmed and cornfuzed. What's usually served with
>> stuffed peppers? Is stuffed peppers even an Italian dish or is it an
>> American thing?
>>
>No, stuffed peppers are a well known Austrian/Hungarian dish, too.
>If you've got rice, tomatos, tomato paste, garlic, onion, parsley and
>majoram (plus beefstock) ...
>If you need a recipe, just holler (and tell me how the bulk Italian
>sausage is flavored).
I made and froze the sausage a couple weeks ago and didn't really
follow a recipe. I printed out several and picked and chose. It's
heavy on fennel, basil, garlic, thyme and oregano.
Any recipe you've got I'd love to see if you're kind enough to post
it.
Thanks.
Lou
Lou Decruss
<barbsc...@earthlink.net> wrote:
>In article <fcfhk5h5pk974ebmj...@4ax.com>,
> Lou Decruss <LouDe...@biteme.com> wrote:
>
>> I've got 6 nice red bell peppers and a bunch of bulk Italian sausage I
>> made. I'm googling the pepper recipes but I'm not sure what else to
>> make. I can make some bread and I've got stuff for a fresh salad.
>> I've got a package of gnocchi and several types of pasta. I can use
>> store bought spaghetti sauce or make a gorgonzola sauce. Or use the
>> gorgonzola in the peppers and use the store stuff for pasta.
>>
>> I'm kinda overwhelmed and cornfuzed. What's usually served with
>> stuffed peppers? Is stuffed peppers even an Italian dish or is it an
>> American thing?
>>
>> Louise turns 29 today and I'd like to make a nice meal for her.
>>
>> TIA,
>>
>> Lou
>
>Never thought of it as being an Italian thing, Lou. Mom made them and
>stuffed them with the same mixture as she used for holubky (cabbage
>rolls) -- ground beef, rice, onions, seasonings, cooked atop the stove
>with tomato juice poured over.
That's about how I had them growing up.
>I'd enjoy most any starch with them -- potatoes (diced and fried?),
>halushky, gnocchi. I don't see a spaghetti noodle with them, though.
I'm glad you and others said that. The bread was plenty.
Thanks for the reply.
Lou
Lou Decruss
<arabia...@gmail.com> wrote:
>In article <4b48e47b$0$29185$ec3e...@unlimited.usenetmonster.com>,
> "Pete C." <aux3....@snet.net> wrote:
>
>> Meat, rice and seasonings stuffed into the pepper is very much the same
>> as they are done in many regions. The exact meat and seasoning vary, but
>> the fundamentals of the dish are very much the same all over
>
> I see mostly bread crumbs or rice with maybe a little meat. Ours is
>meat with a little rice. I have yet to see that, but perhaps the Polish
>make theirs that way.
I made these heavy on the sausage. The rice seemed to act as a binder
along with the cheese. I know it sounds weird and sheldon may yap
TIAD but they were delicious.
Lou
Lou Decruss
<arabia...@gmail.com> wrote:
>In article <vb5ik5138saof2lnl...@4ax.com>,
> Lou Decruss <LouDe...@biteme.com> wrote:
>
>> I went and looked at your blog just now. 6 kids? Wow! Have you
>> figured how that keeps happening? <g>
>
> We have, indeed. :-)
>
>> Your squash and spinach bread
>> pudding looks divine! I also grabbed your Bleu Cheese Dressing
>> recipe. Everything looks good actually and I'll go back when I have
>> more time. Thanks. You're very ambitious.
>
> Thank you. I don't know if you saw my more recent post, but I will
>be taking a blogging break for a while. I've been doing so more
>sporadically lately anyway, and we have a lot on our plates at the
>moment. For instance trying to get our living room, dining room,
>hallway and bedroom painted in two days. And yes, I know it's not going
>to happen.
Painting in a house you live in is never easy. The commercials on tv
always show some young starry-eyed couple in and empty room admiring
their work and having so much fun doing it. They don't show the
realities like what a pita painting a ceiling is. Or the work of
sanding and patching the walls. Or the furniture in the middle of the
room covered in plastic. Or the paint drips on the carpet. Not to
mention kids running around knocking stuff over and the dog wagging
it's tail on the wet walls. Ugggg.
>There are a lot of recipes on the blog, though. I've tried to tag
>them all with recipes to make them easier to find.
I just looked for a few minutes and will return later. I did see you
had Hot Italian Giardinera on your relish try for Thanksgiving. I
thought that was hard to get outside the Chicago area. Do you
remember what brand you had? I love the stuff.
Good luck on the painting!
Lou
Lou Decruss
wrote:
>On 1/9/2010 12:51, Lou Decruss wrote:
>>
>> I've got 6 nice red bell peppers and a bunch of bulk Italian sausage I
>> made. I'm googling the pepper recipes but I'm not sure what else to
>> make. I can make some bread and I've got stuff for a fresh salad.
>> I've got a package of gnocchi and several types of pasta. I can use
>> store bought spaghetti sauce or make a gorgonzola sauce. Or use the
>> gorgonzola in the peppers and use the store stuff for pasta.
>>
>> I'm kinda overwhelmed and cornfuzed. What's usually served with
>> stuffed peppers? Is stuffed peppers even an Italian dish or is it an
>> American thing?
>>
>> Louise turns 29 today and I'd like to make a nice meal for her.
>>
>> TIA,
>>
>> Lou
>
>I don't think there is anything Italian about stuffed peppers. There are
>either the European versions or the Middle Eastern versions.
>
>Its pretty much a complete meal since it has meat, starch and vegetable.
Yep. It was complete. I'm glad I asked. Thanks.
Lou
Lou Decruss
wrote:
>On Jan 9, 9:51 am, Lou Decruss <LouDecr...@biteme.com> wrote:
>> I've got 6 nice red bell peppers and a bunch of bulk Italian sausage I
>> made. I'm googling the pepper recipes but I'm not sure what else to
>> make. I can make some bread and I've got stuff for a fresh salad.
>> I've got a package of gnocchi and several types of pasta. I can use
>> store bought spaghetti sauce or make a gorgonzola sauce. Or use the
>> gorgonzola in the peppers and use the store stuff for pasta.
>>
>> I'm kinda overwhelmed and cornfuzed. What's usually served with
>> stuffed peppers? Is stuffed peppers even an Italian dish or is it an
>> American thing?
>>
>> Louise turns 29 today and I'd like to make a nice meal for her.
>>
>Peppers stuffed with a sausage, rice, onion, tomato, etc. mixture are
>pretty self sufficient. Make a little extra rice, and focus on a
>dessert for her birthday. -aem
We're not much for desserts. Sometimes she'll have something but
usually not until later. I'll probably make something today.
Lou
Lou Decruss
There's no shortage of Italian spiced recipes online. I guess that's
what confused me. Thanks.
Lou
Lou Decruss
You started your post out so nice but insisted on trashing it.
Lou
Lou Decruss
<waynebo...@arizona.usa.com> wrote:
>On Sat 09 Jan 2010 10:51:50a, Lou Decruss told us...
>
>>
>> I've got 6 nice red bell peppers and a bunch of bulk Italian sausage I
>> made. I'm googling the pepper recipes but I'm not sure what else to
>> make. I can make some bread and I've got stuff for a fresh salad.
>> I've got a package of gnocchi and several types of pasta. I can use
>> store bought spaghetti sauce or make a gorgonzola sauce. Or use the
>> gorgonzola in the peppers and use the store stuff for pasta.
>>
>> I'm kinda overwhelmed and cornfuzed. What's usually served with
>> stuffed peppers? Is stuffed peppers even an Italian dish or is it an
>> American thing?
>>
>> Louise turns 29 today and I'd like to make a nice meal for her.
>>
>> TIA,
>>
>> Lou
>
>Mashed potatoes, using some of the sauce as gravy.
If I hadn't switched to a tomato sauce I'll bet that would have been
good. I had these peppers packed as full as I could without tearing
them so they were very filling. I'm not sure we could have eaten
anymore. <g>
Thanks.
Lou
Michael Kuettner
"Lou Decruss" schrieb :
> On Sat, 9 Jan 2010 19:35:51 +0100, "Michael Kuettner" wrote:
<snip>
>>No, stuffed peppers are a well known Austrian/Hungarian dish, too.
>>If you've got rice, tomatos, tomato paste, garlic, onion, parsley and
>>majoram (plus beefstock) ...
>>If you need a recipe, just holler (and tell me how the bulk Italian
>>sausage is flavored).
>
> I made and froze the sausage a couple weeks ago and didn't really
> follow a recipe. I printed out several and picked and chose. It's
> heavy on fennel, basil, garlic, thyme and oregano.
>
> Any recipe you've got I'd love to see if you're kind enough to post
> it.
>
> Thanks.
>
Gef�llte Paprika (stuffed bellpeppers)
(serves 4)
8 small bellpeppers or 4 large ones
The stuffing :
400 grams minced meat (hamburger)
1 small onion (50 g), finely diced
3 tblsp oil
200 g rice (cooked)
2 cloves garlic, minced
1 tblsp parsley, chopped
1.5 tsp majoram (dried)
salt, pepper
The sauce :
500 g tomatos, sliced
40 g butter
40 g flour
1/2 liter beef stock (bouillon)
1 tblsp tomato paste
1 bay leaf
1 clove
a pinch sugar
salt, pepper
The sauce :
Heat butter, stir in the flour and let it take alittle color while stirring.
Add the bouillon and mix well with a whisk.
Stir in the rest of the ingredients and let it simmer for 20 minutes.
Pass through a sieve and adjust salt, pepper and sugar.
Preheat oven to 200 deg C.
Roast the onion in the oil until glassy.
Mix with the rest of the ingredients. Fill peppers with the mix and
re-plug with the stem.
Pour the sauce in an oven proof dish and put the peppers in it.
Put it in the oven for ca. 40 minutes.
Cheers,
Michael Kuettner
Wayne Boatwright
Sweet peppers of all colors seem to me much larger today than in my
mother's day. Splitting the peppers horizontically and heaping the halves
with filling is also more common today. Decades ago it seems that many
people (my mother included) sliced the top off the pepper, stuffed them to
the top (but not heaping), and covered the top with butter crumbs. The
smaller size pepper worked well with some sort of side dish, and ours was
usually mashed potatoes and green beans. Even though her sauce was tomato
based, we still some as a gravy over the potatoes. We also had bread.
Your recipe was inspiring enough for me to buy peppers on my next shopping
trip, but for nostalgia's sake, I'll probably make them the way mom did.
:-) Although, I've copied what you said you did and would like to try it
sometime.
Lou Decruss
<Michael....@gmx.at> wrote:
>
>"Lou Decruss" schrieb :
>>
>> Any recipe you've got I'd love to see if you're kind enough to post
>> it.
>>
>> Thanks.
>>
>OK, here we go.
>
>Gef�llte Paprika (stuffed bellpeppers)
>(serves 4)
<Snip-Save Recipe>
Thanks. That looks more like what I've had in the past.
Lou
Wayne Boatwright
Classic!
Michael Kuettner
"Lou Decruss" schrieb :
> On Sun, 10 Jan 2010 16:54:17 +0100, "Michael Kuettner" wrote:
<snip>
>>Gef�llte Paprika (stuffed bellpeppers)
>>(serves 4)
>
> <Snip-Save Recipe>
>
> Thanks. That looks more like what I've had in the past.
>
sweetness forms a nice contrast to the stuffed peppers.
Cheers,
Michael Kuettner
blake murphy
i hope she has a long career at being twenty-nine.
your pal,
blake
Lou Decruss
<waynebo...@arizona.usa.com> wrote:
>>>Mashed potatoes, using some of the sauce as gravy.
>>
>> If I hadn't switched to a tomato sauce I'll bet that would have been
>> good. I had these peppers packed as full as I could without tearing
>> them so they were very filling. I'm not sure we could have eaten
>> anymore. <g>
>>
>> Thanks.
>>
>> Lou
>>
>
>Sweet peppers of all colors seem to me much larger today than in my
>mother's day.
<shrug> I didn't pay much attention back then. I was in my 30's
before I cared about cooking. I got my ear pierced, took some design
classes, and started to learn about food all about the same time. I
wasn't dating either then so my mom said; "You're going gay on me are
you?" <snork>
>Splitting the peppers horizontically and heaping the halves
>with filling is also more common today.
Yes I've seen that. I did have to trim these a bit so they stood up.
>Decades ago it seems that many people (my mother included) sliced the top
>off the pepper, stuffed them to the top (but not heaping), and covered the top
>with butter crumbs.
That's what the recipes I looked at all said. I just added a few
spoons of breadcrumbs to the mix.
>The smaller size pepper worked well with some sort of side dish, and ours was
>usually mashed potatoes and green beans.
They both sound good but these were way too big for anything else.
>Even though her sauce was tomato
>based, we still some as a gravy over the potatoes. We also had bread.
>
>Your recipe was inspiring enough for me to buy peppers on my next shopping
>trip,
Red peppers can get expensive. This whole thing started out with a
shopping trip last Tuesday. There was a bag of eight good sized
beautiful bells in the used veggie section for $.79. I couldn't pass
that bargain up and planned on slicing them up and freezing most of
them. It's funny how a plan progresses.
>but for nostalgia's sake, I'll probably make them the way mom did.
>>:-)
Nothing wrong with that.
>Although, I've copied what you said you did and would like to try it
>sometime.
Let us know how you like it if you try it. When I said I roughly
followed the recipe it was an understatement. Rather than topping
with breadcrumbs I used the sauce. It said to bake in a dish with an
inch of water. I used sauce. It said to use cheddar and parmesan.
That seemed SOOO wrong so I used mozzarella and pecorino. I measured
nothing.
It seems what I threw together isn't done by many folks here and it
was nice to fly by the seat on may pants and be so pleased with the
results.
Lou
Lou Decruss
<don'ta...@donttell.huh> wrote:
>Lou Decruss <LouDe...@biteme.com>
>news:q0tjk51jt4dn42p4p...@4ax.com: in rec.food.cooking
>
><snipola for space>
>
>> On Sat, 09 Jan 2010 22:02:37 GMT, Wayne Boatwright
>> <waynebo...@arizona.usa.com> wrote:
>>
>>>On Sat 09 Jan 2010 10:51:50a, Lou Decruss told us...
>>>
>>>Mashed potatoes, using some of the sauce as gravy.
>>
>> If I hadn't switched to a tomato sauce I'll bet that would have been
>> good. I had these peppers packed as full as I could without tearing
>> them so they were very filling. I'm not sure we could have eaten
>> anymore. <g>
>
>This is a bit late and I hope you had a good meal.
It was. Thanks.
> Happy belated B'day Lou.
It was Louise but thanks.
Lou
Lou Decruss
Thanks.
Lou
Lou Decruss
Thanks.
Lou
Wayne Boatwright
>>Sweet peppers of all colors seem to me much larger today than in my
>>mother's day.
>
> <shrug> I didn't pay much attention back then. I was in my 30's
> before I cared about cooking. I got my ear pierced, took some design
> classes, and started to learn about food all about the same time. I
> wasn't dating either then so my mom said; "You're going gay on me are
> you?" <snork>
Obviously not. :-)
>>Splitting the peppers horizontically and heaping the halves with
>>filling is also more common today.
>
> Yes I've seen that. I did have to trim these a bit so they stood up.
When I've split them horizontally, I've had to do that too.
>>Decades ago it seems that many people (my mother included) sliced the
>>top off the pepper, stuffed them to the top (but not heaping), and
>>covered the top with butter crumbs.
>
> That's what the recipes I looked at all said. I just added a few
> spoons of breadcrumbs to the mix.
That would help with binding the filling.
>>The smaller size pepper worked well with some sort of side dish, and
>>ours was usually mashed potatoes and green beans.
>
> They both sound good but these were way too big for anything else.
Yes, Im sure if they were large that they were a meal in themselves.
>>Even though her sauce was tomato
>>based, we still some as a gravy over the potatoes. We also had bread.
>>
>>Your recipe was inspiring enough for me to buy peppers on my next
>>shopping trip,
>
> Red peppers can get expensive. This whole thing started out with a
> shopping trip last Tuesday. There was a bag of eight good sized
> beautiful bells in the used veggie section for $.79. I couldn't pass
> that bargain up and planned on slicing them up and freezing most of
> them. It's funny how a plan progresses.
Great bargain! I rarely buy anything but green peppers because of the
price, but I will buy red, yellow, or orange if they're on sale.
>>but for nostalgia's sake, I'll probably make them the way mom did.
>>>:-)
>
> Nothing wrong with that.
>
>>Although, I've copied what you said you did and would like to try it
>>sometime.
>
> Let us know how you like it if you try it. When I said I roughly
> followed the recipe it was an understatement. Rather than topping
> with breadcrumbs I used the sauce. It said to bake in a dish with an
> inch of water. I used sauce. It said to use cheddar and parmesan.
> That seemed SOOO wrong so I used mozzarella and pecorino. I measured
> nothing.
Inventiveness is the mother of new recipes. :-)
> It seems what I threw together isn't done by many folks here and it
> was nice to fly by the seat on may pants and be so pleased with the
> results.
I will...
Lou Decruss
<waynebo...@arizona.usa.com> wrote:
>On Sun 10 Jan 2010 09:59:56a, Lou Decruss told us...
>
>>>Sweet peppers of all colors seem to me much larger today than in my
>>>mother's day.
>>
>> <shrug> I didn't pay much attention back then. I was in my 30's
>> before I cared about cooking. I got my ear pierced, took some design
>> classes, and started to learn about food all about the same time. I
>> wasn't dating either then so my mom said; "You're going gay on me are
>> you?" <snork>
>
>Obviously not. :-)
What I found silly is that it would have been something done to her.
Typical guilt dispenser.
<snip>
>Great bargain! I rarely buy anything but green peppers because of the
>price, but I will buy red, yellow, or orange if they're on sale.
The prices are weird. We just stopped at the store for a few things
and I looked at the prices. Reds were $.98 and greens were $1.49.
Very odd. Usually it's the other way around by a big margin. I've
seen reds as high as $3.99. <ouch>
Lou
Wayne Boatwright
> On Sun, 10 Jan 2010 20:34:39 GMT, Wayne Boatwright
> <waynebo...@arizona.usa.com> wrote:
>
>>On Sun 10 Jan 2010 09:59:56a, Lou Decruss told us...
>>
>>>>Sweet peppers of all colors seem to me much larger today than in my
>>>>mother's day.
>>>
>>> <shrug> I didn't pay much attention back then. I was in my 30's
>>> before I cared about cooking. I got my ear pierced, took some design
>>> classes, and started to learn about food all about the same time. I
>>> wasn't dating either then so my mom said; "You're going gay on me are
>>> you?" <snork>
>>
>>Obviously not. :-)
>
> What I found silly is that it would have been something done to her.
> Typical guilt dispenser.
That's often the case.
>>Great bargain! I rarely buy anything but green peppers because of the
>>price, but I will buy red, yellow, or orange if they're on sale.
>
> The prices are weird. We just stopped at the store for a few things
> and I looked at the prices. Reds were $.98 and greens were $1.49.
> Very odd. Usually it's the other way around by a big margin. I've
> seen reds as high as $3.99. <ouch>
$3.99 is a common price here for all colors but green. Price for green
vary considerably, but are usually fairly cheap.
Dan Abel
Lou Decruss <LouDe...@biteme.com> wrote:
> The prices are weird. We just stopped at the store for a few things
> and I looked at the prices. Reds were $.98 and greens were $1.49.
> Very odd. Usually it's the other way around by a big margin. I've
> seen reds as high as $3.99. <ouch>
I have my own personal theory on this. Red are more expensive because
they take longer to grow, are more fragile and have a shorter shelf life.
But since they have a shorter shelf life, what does the grocer do when
it getting towards the end of their life? Sell them off cheap! It
works on me. If I'm shopping for a green, and see that the red are
cheaper, I'll buy those instead.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
George
One local market does that and if you take a really close look you can
see they are still good but won't be for long. Greens have a much longer
shelf life.
Lou Decruss
<waynebo...@arizona.usa.com> wrote:
>On Sun 10 Jan 2010 02:50:36p, Lou Decruss told us...
>> The prices are weird. We just stopped at the store for a few things
>> and I looked at the prices. Reds were $.98 and greens were $1.49.
>> Very odd. Usually it's the other way around by a big margin. I've
>> seen reds as high as $3.99. <ouch>
>
>$3.99 is a common price here for all colors but green. Price for green
>vary considerably, but are usually fairly cheap.
Wow.. I can see why you usually get green then. Another sweet pepper
common around here year round is sold as "ancient" but from what I can
tell it's actually a ramiro. They're actually a bit sweeter than a
bell and cheaper. They're great in salads or sauted for sausage
sandwiches. They're too long and skinny to stuff though. The Mexi
and Italian places always have them.
Lou
Lou Decruss
Some people say they taste the same but I find the reds to be sweeter.
I too prefer them.
Lou
Lou Decruss
wrote:
These looked and felt just like the ones in the regular bins. I was a
happy camper.
Lou
Wayne Boatwright
Hmm... In spite of all the Mexican markets in the area, I don't remember
seeing those.
Lou Decruss
<waynebo...@arizona.usa.com> wrote:
>On Sun 10 Jan 2010 05:32:53p, Lou Decruss told us...
>
>> On Sun, 10 Jan 2010 22:45:55 GMT, Wayne Boatwright
>> <waynebo...@arizona.usa.com> wrote:
>>
>>>On Sun 10 Jan 2010 02:50:36p, Lou Decruss told us...
>>
>>>> The prices are weird. We just stopped at the store for a few things
>>>> and I looked at the prices. Reds were $.98 and greens were $1.49.
>>>> Very odd. Usually it's the other way around by a big margin. I've
>>>> seen reds as high as $3.99. <ouch>
>>>
>>>$3.99 is a common price here for all colors but green. Price for green
>>>vary considerably, but are usually fairly cheap.
>>
>> Wow.. I can see why you usually get green then. Another sweet pepper
>> common around here year round is sold as "ancient" but from what I can
>> tell it's actually a ramiro. They're actually a bit sweeter than a
>> bell and cheaper. They're great in salads or sauted for sausage
>> sandwiches. They're too long and skinny to stuff though. The Mexi
>> and Italian places always have them.
>>
>> Lou
>>
>
>Hmm... In spite of all the Mexican markets in the area, I don't remember
>seeing those.
<http://www.hedonsalads.co.uk/cms_media/images/stuffed_ramiro_peppers.jpg>
Lou
Wayne Boatwright
Oh yes, I've seen those, but don't recall seeing the name. Thanks, Lou.
Dan Abel
Lou Decruss <LouDe...@biteme.com> wrote:
I just did a Google on Ramiro peppers. About half of the first page of
hits were recipes for stuffing them. I just looked at one, but not
surprisingly, they were cut horizontally and laid on their sides.
Stuffed peppers are common in Mexican places (chili rellenos) and they
aren't big peppers. I don't remember seeing them around here. I'll
have to look for them.
Speaking of peppers, my eyes are burning! My son just roasted three
poblano peppers for a chicken dish, and the stove is about 10 feet from
this computer.
EJ Willson
> I've got 6 nice red bell peppers and a bunch of bulk Italian sausage I
> made. I'm googling the pepper recipes but I'm not sure what else to
> make. I can make some bread and I've got stuff for a fresh salad.
> I've got a package of gnocchi and several types of pasta. I can use
> store bought spaghetti sauce or make a gorgonzola sauce. Or use the
> gorgonzola in the peppers and use the store stuff for pasta.
>
> I'm kinda overwhelmed and cornfuzed. What's usually served with
> stuffed peppers? Is stuffed peppers even an Italian dish or is it an
> American thing?
>
> Louise turns 29 today and I'd like to make a nice meal for her.
>
> TIA,
>
> Lou
EJ in NJ
Lou Decruss
<waynebo...@arizona.usa.com> wrote:
>On Sun 10 Jan 2010 06:06:37p, Lou Decruss told us...
>>>
>>>Hmm... In spite of all the Mexican markets in the area, I don't remember
>>>seeing those.
>>
>> <http://www.hedonsalads.co.uk/cms_media/images/stuffed_ramiro_peppers.jpg
>>
>>
>> Lou
>>
>
>Oh yes, I've seen those, but don't recall seeing the name. Thanks, Lou.
If you see them please let me know what they call them there. It was
bugging the crap out of me one day and I couldn't find an answer if
ancient and ramiro are the same. I just kinda put it together by
looks and descriptions.
Tia
Lou
Lou Decruss
>In article <g0skk55997diqeib5...@4ax.com>,
> Lou Decruss <LouDe...@biteme.com> wrote:
>
>> On Sun, 10 Jan 2010 22:45:55 GMT, Wayne Boatwright
>> <waynebo...@arizona.usa.com> wrote:
>>
>> >On Sun 10 Jan 2010 02:50:36p, Lou Decruss told us...
>>
>> >> The prices are weird. We just stopped at the store for a few things
>> >> and I looked at the prices. Reds were $.98 and greens were $1.49.
>> >> Very odd. Usually it's the other way around by a big margin. I've
>> >> seen reds as high as $3.99. <ouch>
>> >
>> >$3.99 is a common price here for all colors but green. Price for green
>> >vary considerably, but are usually fairly cheap.
>>
>> Wow.. I can see why you usually get green then. Another sweet pepper
>> common around here year round is sold as "ancient" but from what I can
>> tell it's actually a ramiro. They're actually a bit sweeter than a
>> bell and cheaper. They're great in salads or sauted for sausage
>> sandwiches. They're too long and skinny to stuff though. The Mexi
>> and Italian places always have them.
>
>I just did a Google on Ramiro peppers. About half of the first page of
>hits were recipes for stuffing them. I just looked at one, but not
>surprisingly, they were cut horizontally and laid on their sides.
That's about the only way you could do it I'd think.
>Stuffed peppers are common in Mexican places (chili rellenos) and they
>aren't big peppers.
I've seen them with a slit. It's got to be a pita to get inside to
clean them. Probably why the dish is so expensive.
> don't remember seeing them around here. I'll
>have to look for them.
get one and try it if you find them. Can't hurt as they're always
under a buck a pound and they're probably 4-6 per pound.
>Speaking of peppers, my eyes are burning! My son just roasted three
>poblano peppers for a chicken dish, and the stove is about 10 feet from
>this computer.
It's good that he cooks!
Lou
Lou Decruss
wrote:
Ya, Pasta was my first thought but luckily these guys talked me out
of it. the bread was plenty of food.
Thanks.
Lou
Ranee at Arabian Knits
Lou Decruss <LouDe...@biteme.com> wrote:
> On Sat, 09 Jan 2010 16:46:27 -0800, Ranee at Arabian Knits
> <arabia...@gmail.com> wrote:
>
> > Thank you. I don't know if you saw my more recent post, but I will
> >be taking a blogging break for a while. I've been doing so more
> >sporadically lately anyway, and we have a lot on our plates at the
> >moment. For instance trying to get our living room, dining room,
> >hallway and bedroom painted in two days. And yes, I know it's not going
> >to happen.
>
> Painting in a house you live in is never easy. The commercials on tv
> always show some young starry-eyed couple in and empty room admiring
> their work and having so much fun doing it. They don't show the
> realities like what a pita painting a ceiling is. Or the work of
> sanding and patching the walls. Or the furniture in the middle of the
> room covered in plastic. Or the paint drips on the carpet. Not to
> mention kids running around knocking stuff over and the dog wagging
> it's tail on the wet walls. Ugggg.
We're almost finished with the living room. The priority is the
ceilings, though, because the reason we were trying to do this now was
that the date for our floors being sanded and finished was moved up.
The fellow comes Tuesday morning. So, tomorrow night our goal is to get
the dining room, hall and our bedroom ceilings done. We'll see how it
goes.
We could have had this finished this past summer, it's a long story
as to why we ended up putting it on hold, but I sure wish we had pushed
through anyway.
> >There are a lot of recipes on the blog, though. I've tried to tag
> >them all with recipes to make them easier to find.
>
> I just looked for a few minutes and will return later. I did see you
> had Hot Italian Giardinera on your relish try for Thanksgiving. I
> thought that was hard to get outside the Chicago area. Do you
> remember what brand you had? I love the stuff.
It was Mezzetta and it is common in our area (PNW).
> Good luck on the painting!
Thank you!
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
Ranee at Arabian Knits
Lou Decruss <LouDe...@biteme.com> wrote:
> On Sat, 09 Jan 2010 16:41:52 -0800, Ranee at Arabian Knits
> <arabia...@gmail.com> wrote:
>
> >In article <4b48e47b$0$29185$ec3e...@unlimited.usenetmonster.com>,
> > "Pete C." <aux3....@snet.net> wrote:
> >
> >> Meat, rice and seasonings stuffed into the pepper is very much the same
> >> as they are done in many regions. The exact meat and seasoning vary, but
> >> the fundamentals of the dish are very much the same all over
> >
> > I see mostly bread crumbs or rice with maybe a little meat. Ours is
> >meat with a little rice. I have yet to see that, but perhaps the Polish
> >make theirs that way.
>
> I made these heavy on the sausage. The rice seemed to act as a binder
> along with the cheese. I know it sounds weird and sheldon may yap
> TIAD but they were delicious.
I'm glad you enjoyed them. I don't think I've ever had stuffed
peppers with cheese in them. I've read the recipes for them like that,
just never tasted them.
They have been so ingrained as Arabic food for me that it's hard to
imagine them in any other way. One day I'll have to try them another
way.
I use about two pounds of ground beef to a cup of rice, puree onion,
garlic, parsley with coriander, cumin, salt and pepper and mix that in
to the meat and rice. Core the vegetables and stuff with the meat
mixture. Any extra becomes a kind of kofta that gets cooked along with
the stuffed veggies. A can of tomato sauce poured over and then another
can of water and a plate to weight them down in the pot. I bring it to
a boil on the stove, cover, reduce the heat and cook for a good 40
minutes, until the meat and rice are cooked. Sometimes I add some lemon
juice or more sauce or water, depends how much stuff I have in there.
Stuffed potatoes are really good, as are stuffed zucchini, tomatoes and
eggplant. I've heard of stuffing onions, too, but I don't think I'd
like them as well. This is the same basic filling I use for cabbage
rolls and grape leaves as well.
Virginia Tadrzynski
"Lou Decruss" <LouDe...@biteme.com> wrote in message
news:mqqjk5pafplvitsm6...@4ax.com...
> On Sat, 09 Jan 2010 16:41:52 -0800, Ranee at Arabian Knits
> <arabia...@gmail.com> wrote:
>
>>In article <4b48e47b$0$29185$ec3e...@unlimited.usenetmonster.com>,
>> "Pete C." <aux3....@snet.net> wrote:
>>
>>> Meat, rice and seasonings stuffed into the pepper is very much the same
>>> as they are done in many regions. The exact meat and seasoning vary, but
>>> the fundamentals of the dish are very much the same all over
>>
>> I see mostly bread crumbs or rice with maybe a little meat. Ours is
>>meat with a little rice. I have yet to see that, but perhaps the Polish
>>make theirs that way.
>
> I made these heavy on the sausage. The rice seemed to act as a binder
> along with the cheese. I know it sounds weird and sheldon may yap
> TIAD but they were delicious.
>
I use the same stuffing mixture for golumki's (spelling?) and paprikas
(cabbage and peppers). Ground beef, rice, egg, a little bread crumbs,
worcheshire sauce, spices (salt, pepper, garlic, parsley, and whatever else
hits me when I'm mixing it) and tomato sauce. Mix it together, stuff it in
the uncooked, hollowed out peppers (or blanched cabbage leaves) and either
place them in the crockpot (another thread) or layer them in the roaster.
Pour a layer of sauce in the bottom before and cover with sauce after
filling the pan. In the crock, can leave for 6-8 hours, in the roaster,
maybe two, but check the roaster to see that they aren't drying out. If
they look a little dry, add some watered down tomato sauce.
We usually make some porcupines as well (the stuffing without the veg
outside) for which ever wayward grandchild shows up.
-ginny
blake murphy
> On Mon, 11 Jan 2010 00:50:35 GMT, Wayne Boatwright
> <waynebo...@arizona.usa.com> wrote:
>
>>On Sun 10 Jan 2010 05:32:53p, Lou Decruss told us...
>
>>>
>>> Wow.. I can see why you usually get green then. Another sweet pepper
>>> common around here year round is sold as "ancient" but from what I can
>>> tell it's actually a ramiro. They're actually a bit sweeter than a
>>> bell and cheaper. They're great in salads or sauted for sausage
>>> sandwiches. They're too long and skinny to stuff though. The Mexi
>>> and Italian places always have them.
>>>
>>> Lou
>>>
>>
>>Hmm... In spite of all the Mexican markets in the area, I don't remember
>>seeing those.
>
> <http://www.hedonsalads.co.uk/cms_media/images/stuffed_ramiro_peppers.jpg>
>
> Lou
i think i've seen them, but i assumed they were hot. don't recall what
variety they were labeled.
your pal,
blake
blake murphy
that's my experience as well. but paying two or three times as much for
the reds is not in the cards for me. sometimes the prices swing down, as
you and others have noted.
your pal,
blake
Nancy2
> I've got 6 nice red bell peppers and a bunch of bulk Italian sausage I
> made. I'm googling the pepper recipes but I'm not sure what else to
> make. I can make some bread and I've got stuff for a fresh salad.
> I've got a package of gnocchi and several types of pasta. I can use
> store bought spaghetti sauce or make a gorgonzola sauce. Or use the
> gorgonzola in the peppers and use the store stuff for pasta.
>
> I'm kinda overwhelmed and cornfuzed. What's usually served with
> stuffed peppers? Is stuffed peppers even an Italian dish or is it an
> American thing?
>
> Louise turns 29 today and I'd like to make a nice meal for her.
>
> TIA,
>
> Lou
I make stuffed peppers with a browned ground beef and rice mixture - I
usually put in some diced canned tomatoes (drained), or herbed tomato
sauce, diced onion and celery, and layer the top with shredded Cheddar
cheese. Stand up in a loaf pan and bake at 350 for 30-40 minutes.
(These freeze very well.)
To go with: a fruit salad for a cold, fresh contrast to the peppers.
Crusty country bread or dinner rolls. That's all.
N.
sf
That's usually when you're buying them locally and "in season", not
the fancy imported stuff during winter.
--
I love cooking with wine.
Sometimes I even put it in the food.
Gregory Morrow
> On Sat, 9 Jan 2010 19:01:58 -0500, "Nancy Young"
> <rjyn...@comcast.net> wrote:
>
>> Lou Decruss wrote:
>>
>>> Thanks to you and everyone else who responded. Seems bread is the
>>> winner so I've got a loaf going and I'm going to make a gorgonzola
>>> sauce. Should be a nice simple dinner.
>>
>> One of my favorite winter comfort foods. I haven't made stuffed
>> peppers in a bit so you've given me the bug.
>>
>> nancy
>
> Usually I'm the one getting inspired by what I read here. Many
> mornings I'll sit down here with a cup of coffee with no plans for
> dinner and I'll read something and the plan is made. <g>
>
> These turned out really well although it seems there's nothing
> authentic about them. Authenticity isn't important to me as long as
> whatever I make tastes good. I've only made stuffed peppers a few
> times and never with Italian sausage. Along with the rice and sausage
> there was peccorino and mozzarella, onion and garlic. I didn't add
> any additional spices as I figured my sausage had plenty and I was
> right. As per the recipe I roughly followed I parboiled the peppers
> for 5 minutes but they actually could have gone about two more
> minutes. That would be the only flaw in the outcome. The birthday
> girl said she would prefer red sauce over gorgonzola so I topped the
> peppers with some and put the rest in the baking dish. It worked out
> perfectly. The french bread also came out perfect. I've never
> steamed the oven before and what a difference it made.
>
> I'm really glad I asked here because I think I would have made way too
> much food. The bread was just enough. We each had one pepper and
> some bread and we were both stuffed.
>
> Someone mentioned they didn't consider this a "company" meal and that
> may be true but I'll say this was actually a very attractive and
> flavorful meal. I had steaks, shrimp and other more "fancy" things to
> work with but this was a change of pace. We had some great steaks
> last Tuesday anyway. By the time you grind the meat, make and brown
> the sausage, prepare the peppers, and make the bread it's actually a
> fairly time consuming meal. She appreciated the gesture. And our
> entertainment budget is shot so going out was not an option. I was
> pushing the envelope with flowers.
It's been too damn frigid to venture out anyways, Lou...glad everything
turned out well...!!!
:-)
--
Best
Greg
Lou Decruss
<arabia...@gmail.com> wrote:
I'll root for ya. Deadlines suck but some folks do ok under pressure.
> We could have had this finished this past summer, it's a long story
>as to why we ended up putting it on hold, but I sure wish we had pushed
>through anyway.
That's usually me in December trying to get the snowblower going on
the first snow of the year kicking myself in the ass for not tuning it
up in October.
>> >There are a lot of recipes on the blog, though. I've tried to tag
>> >them all with recipes to make them easier to find.
>>
>> I just looked for a few minutes and will return later. I did see you
>> had Hot Italian Giardinera on your relish try for Thanksgiving. I
>> thought that was hard to get outside the Chicago area. Do you
>> remember what brand you had? I love the stuff.
>
> It was Mezzetta and it is common in our area (PNW).
Oh yes. That's here too. It's good.
Lou
Lou Decruss
The crockpot sounds interesting. I'd like the peppers to be a bit
softer that these were.
Thanks.
Lou
Lou Decruss
I don't even know how I found out they were sweet. Another confusing
pepper is the banana. It's sweet but looks just the hungarian wax
which is pretty darn hot. I love them all!
So many peppers-so little time.
Lou
Lou Decruss
Yep. I decide what I'm buying when I see the current prices. I make a
salad that's in the signature dishes page of the RFC site. I have
green pepper listed because that's what's usually cheapest. If I'm
making the dish for company I'll splurge and get a red and a yellow to
make the salad look "pretty." Otherwise whatever is cheapest is fine.
Lou
Lou Decruss
<nancy-...@uiowa.edu> wrote:
>On Jan 9, 11:51�am, Lou Decruss <LouDecr...@biteme.com> wrote:
>> I've got 6 nice red bell peppers and a bunch of bulk Italian sausage I
>> made. �I'm googling the pepper recipes but I'm not sure what else to
>> make. �I can make some bread and I've got stuff for a fresh salad.
>> I've got a package of gnocchi and several types of pasta. �I can use
>> store bought spaghetti sauce or make a gorgonzola sauce. �Or use the
>> gorgonzola in the peppers and use the store stuff for pasta. �
>>
>> I'm kinda overwhelmed and cornfuzed. �What's usually served with
>> stuffed peppers? �Is stuffed peppers even an Italian dish or is it an
>> American thing?
>>
>> Louise turns 29 today and I'd like to make a nice meal for her.
>>
>> TIA,
>>
>> Lou �
>
>I make stuffed peppers with a browned ground beef and rice mixture - I
>usually put in some diced canned tomatoes (drained), or herbed tomato
>sauce, diced onion and celery, and layer the top with shredded Cheddar
>cheese.
Cheddar didn't sound good in the recipe I looked at.
>Stand up in a loaf pan and bake at 350 for 30-40 minutes.
>(These freeze very well.)
>
>To go with: a fruit salad for a cold, fresh contrast to the peppers.
>Crusty country bread or dinner rolls. That's all.
Bread seems to be the common opinion.
Lou
Lou Decruss
<zzz...@hhhhhh.pl> wrote:
>Lou Decruss wrote:
>> I'm really glad I asked here because I think I would have made way too
>> much food. The bread was just enough. We each had one pepper and
>> some bread and we were both stuffed.
>>
>> Someone mentioned they didn't consider this a "company" meal and that
>> may be true but I'll say this was actually a very attractive and
>> flavorful meal. I had steaks, shrimp and other more "fancy" things to
>> work with but this was a change of pace. We had some great steaks
>> last Tuesday anyway. By the time you grind the meat, make and brown
>> the sausage, prepare the peppers, and make the bread it's actually a
>> fairly time consuming meal. She appreciated the gesture. And our
>> entertainment budget is shot so going out was not an option. I was
>> pushing the envelope with flowers.
>
>
>It's been too damn frigid to venture out anyways, Lou...glad everything
>turned out well...!!!
Thanks. We're only half way through winter. <sigh>
Lou
Gregory Morrow
Between the cold winter and tight wallets it's dead as doornail out there.
Put on a big gumbo spread for New Year's Day at our corner bar, *TWO* peeps
actually ate any food, it was empty that day and also for NYE...pretty much
the same everywhere. I'm using some of the gumbo leftover stuff for the
gang tonight, at least we had LOTS of leftovers, lol...
--
Best
Greg
Nancy2
> >I make stuffed peppers with a browned ground beef and rice mixture - I
> >usually put in some diced canned tomatoes (drained), or herbed tomato
> >sauce, diced onion and celery, and layer the top with shredded Cheddar
> >cheese.
>
> Cheddar didn't sound good in the recipe I looked at.
...well, it really, really tastes good ;-) It's always the cook's
choice which cheese to use.
N.
Dora
I always top my stuffed peppers with shredded cheddar, then sauce.
Wouldn't seem the same without it!
Lou Decruss
Oh no. I'm sorry that didn't come out right. It sounds good the way
you make them. I didn't think it sounded good with Italian sausage
though.
So sorry I wasn't clear.
Lou
Lou Decruss
All the different ways of making these sound so fun for something so
simple. I can't wait to make them again. I'll probably go more along
the lines of how many of you folks make them just to see.
Thanks again to all those who replied!
Lou
Lou Decruss
<zzz...@hhhhhh.pl> wrote:
>Lou Decruss wrote:
>>> It's been too damn frigid to venture out anyways, Lou...glad
>>> everything turned out well...!!!
>>
>> Thanks. We're only half way through winter. <sigh>
>Between the cold winter and tight wallets it's dead as doornail out there.
January is always dead. Yesterday we did a trip that normally takes
over an hour in non rush hour. It took 40 minutes. There's just no
traffic.
>Put on a big gumbo spread for New Year's Day at our corner bar, *TWO* peeps
>actually ate any food, it was empty that day and also for NYE...pretty much
>the same everywhere. I'm using some of the gumbo leftover stuff for the
>gang tonight, at least we had LOTS of leftovers, lol...
Leftovers are a pita to have around. Hopefully your group will eat
them ALL!
Lo
blake murphy
usually when i buy peppers of any color it's to make this dish:
(korean) broiled mixed meats (juhn kol)
about one pound meat boned and cut into thin steaks and then into steaks
the size maybe of half your palm (i usually use a nice strip steak or
something - maybe that's why i haven't cooked this recently) (the book
also suggests pork steaklets or even small hamburger patties)
vegetables (sliced summer squash, mushrooms, green pepper cut into flat
pieces, white part of scallions, eggplant, or similar - think of vegetables
prepared as for shish kabob)
marinate the meat and vegetables in the following mixture for 2 hours (3-4
is better):
1/2 cup soy sauce
4 tbls sugar
2 tbls oil
1/2 cup chopped scallions (i chop the green part and cook the white part)
2 minced garlic cloves
1/2 tsp dried ground chili peppers (i use red pepper flakes)
4 tbls ground toasted sesame seeds (this would be about 2 tbls seeds
toasted and then mortared)
1 tbls flour.
shake it up baby, etc., and a couple hours later broil meat and vegetables
quickly however you usually broil meat. keep an eye on, though, they cook
pretty quick. the green peppers are excellent.
(adapted from myra waldo's 'the complete book of oriental cooking')
your pal,
blake
sf
I like cheddar, but not on everything or even most things. I tend to
use a white cheese (not white cheddar), which one depends on what's on
hand.
Wayne Boatwright
This is something I'd like, Blake. Copied and saved. Thanks for posting!
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Lou decruss
Sounds good. Do you serve with rice or noodles? Actually I'd think
it might be good on a soft roll.
Lou
blake murphy
it is really good. in the 70's, i was part of a sequestered jury and was
out of my house (except to do laundry) eating mostly half-assed hotel and
cafeteria food for 46 days. this is the first thing i made when i got
home.
let me know if david eats any.
your pal,
blake
blake murphy
sloppy menu planner that i am, i usually just eat it all by it's lonesome.
(i don't usually make rice for my stir-fries, either.)
it would make a decent sandwich, though, because it's not at all bad the
next day at room temp.
your pal,
blake
Wayne Boatwright
I can tell you before I make it that the only thing in the dish David might
eat is the meat. :-) His vegetables are limited to green peas, potatoes,
carrots, and corn. Sad, isn't it?
However, I shall make it for myself and I'm sure I will enjoy it!
blake murphy
> On Wed 13 Jan 2010 12:12:35p, blake murphy told us...
>
>> On Wed, 13 Jan 2010 00:18:32 GMT, Wayne Boatwright wrote:
>>
>>> On Tue 12 Jan 2010 11:57:09a, blake murphy told us...
>>>>
>>>> usually when i buy peppers of any color it's to make this dish:
>>>>
>>>> (korean) broiled mixed meats (juhn kol)
>>>>
>>>> (adapted from myra waldo's 'the complete book of oriental cooking')
>>>>
>>>> your pal,
>>>> blake
>>>>
>>>
>>> This is something I'd like, Blake. Copied and saved. Thanks for
> posting!
>>
>> it is really good. in the 70's, i was part of a sequestered jury and was
>> out of my house (except to do laundry) eating mostly half-assed hotel and
>> cafeteria food for 46 days. this is the first thing i made when i got
>> home.
>>
>> let me know if david eats any.
>>
>> your pal,
>> blake
>>
>
> I can tell you before I make it that the only thing in the dish David might
> eat is the meat. :-) His vegetables are limited to green peas, potatoes,
> carrots, and corn. Sad, isn't it?
>
> However, I shall make it for myself and I'm sure I will enjoy it!
i hope you do.
your pal,
blake
Terry
Agreed. Last batch we made I used extra sharp cheddar---you know, the
stuff that crumbles so easily when you try to cut it. Wonderful!
Also, in place of white rice I used coarsely shredded baby carrots for
that batch. Gave it a nice crunch and didn't spike my blood sugar the
way that rice does. The wife didn't care for it (she really likes
rice) but MIL and daughter enjoyed it!
Terry
Dora
>
> Also, in place of white rice I used coarsely shredded baby carrots
> for
> that batch. Gave it a nice crunch and didn't spike my blood sugar
> the
> way that rice does. The wife didn't care for it (she really likes
> rice) but MIL and daughter enjoyed it!
>
> Terry
I like the sound of that. Thanks!
Dora
Lou Decruss
>On Wed 13 Jan 2010 12:12:35p, blake murphy told us...
>> let me know if david eats any.
>>
>> your pal,
>> blake
>>
>
>I can tell you before I make it that the only thing in the dish David might
>eat is the meat. :-) His vegetables are limited to green peas, potatoes,
>carrots, and corn. Sad, isn't it?
Does he eat any fruit?
Lou
Wayne Boatwright
Applesauce, bananas, and diced canned peaches...sometimes.
Lou Decruss
<waynebo...@arizona.usa.com> wrote:
>On Thu 14 Jan 2010 06:44:46p, Lou Decruss told us...
>
>> On Thu, 14 Jan 2010 00:52:58 GMT, Wayne Boatwright
>> <waynebo...@arizona.usa.com> wrote:
>>
>>>On Wed 13 Jan 2010 12:12:35p, blake murphy told us...
>>
>>>> let me know if david eats any.
>>>>
>>>> your pal,
>>>> blake
>>>>
>>>
>>>I can tell you before I make it that the only thing in the dish David
>>>might eat is the meat. :-) His vegetables are limited to green peas,
>>>potatoes, carrots, and corn. Sad, isn't it?
>>
>> Does he eat any fruit?
>>
>> Lou
>>
>
>Applesauce, bananas, and diced canned peaches...sometimes.
Oh my! Gerber brand? <EG>
Lou