Text 3670, 63 rader
Skriven 2010-11-10 08:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: gesundheit 722
======================
 ML> Sort of my point.
 DD> Well, the big difference, AFAICS, is that the ancho does not have the
 DD> hint of raisin that the dried pasilla negro has.

Exactly - the ancho's taste lacks sweetness and fruitiness.

 DD> I am considering a long term project for a dish I can almost taste in
 DD> my mind. I like stuffed peppers. What I'd like to do is make some
 DD> stuffies from Mexi-bells
 ML> Sounds kind of interesting. Remember to leave the placenta
 ML> for additional deliciousness.
 DD> I'm not sure about deliciousness - but, more heat fer shure.  Bv)= 

I don't care for the cottony texture, but the heat is precious.

 DD> project may be a total flop - sometime dishes I build in my head don't
 DD> work on any level. But, I don't let that discourage me ... at least not
 DD> much. 

Yeah, I understand that, as my own record is far from perfect.
I've had some sucky lucky with, in fact, stuffed peppers, when
trying to make them vegetarian.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Baked Stuffed Peppers
 Categories: Vegetarian, Main dish, not great, not mine
      Yield: 4 servings

    1/2 c  Long-grain brown rice             1/4 c  Minced parsley
      1 x  Salt                                2 ea Eggs, slightly beaten
      4 x  Large sweet peppers, *            1/4 t  Dried oregano
leaves,crumble
      3 T  Butter or margarine               1/4 c  4 oz. chopped green chiles
      1 x  Medium onion, chopped               1 x  Black pepper
    1/2 c  Finely diced celery               1/2 c  Shred. sharp Cheddar cheese
    1/2 c  Sunflower seeds

  * Red or green 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 slightly oiled, shallow
  1-1/2 quart baking dish.
     Melt butter in small skillet.  Add onion, celery, and sunflower seeds.
  Saute until onion is tender.
     Remove from heat.  Stir into rice.  Add parsley, eggs,oregano, chiles,
  black pepper, and salt to taste.  Fill peppers with mixture.  Sprinkle
  cheese on top.  Put about 1/3 cup hot water in bottom of dish.
     Bake at 400 degrees for about 20 minutes.

  Good served with:  Stewed tomatoes and corn bread (bake corn bread along
  with peppers).

  From:  My Great Recipes

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