Posts tagged Red Pepper

Dried shrimp Salad

February 14, 2010 · Filed under Crisp Lettuce Leaves, Shelled Shrimp, Sliced Celery, Sliced Green Onion · Tagged , , , , , , , , ,

3 cups cooked rice

1 lb. shrimp, cooked, shelled and deveined

½ cup sliced celery

½ cup sliced green onion

½ cup julienne green pepper

1/3 cup julienne red pepper

2/3 cup bottled herb & Garlic dressing

1 teaspoon curry powder

1 cup Pepperidge Farm Seasoned Croutons

Crisp lettuce leaves

In a bowl, combine first 8 ingredients.  Toss to blend.  Cover and refrigerate several hours to blend flavors.  To serve, toss in croutons.  Spoon onto lettuce leaves.  Makes 4 to 6 servings.

Reference:  Casseroles and One-dish-meal

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Surprise Tomato Salad

January 14, 2010 · Filed under Big Tomatoes, Boiled Eggs, Chopped Red Pepper, Small Pieces Celery · Tagged , , , , , , , , ,

Ingredients:

5      big tomatoes

1  can tuna fish

½  cup celery, cut into small pieces

¼  cup miracle salad dressing

3 hard-boiled eggs, cut into cubes

¼ cup chopped red pepper

¾  cup mayonnaise

¼  cup pickles, relish

Surprise Tomato Salad

1.   Cut or slice tomatoes and remove seed.

2.   Mix together tuna, eggs, celery and mayonnaise.

3.   Season with salt and pepper.

4.   Put salad dressing over the mixture.

5.   Serve on lettuce leaves garnished with pipino (cucumber) slice.

6.   Serve with boiled prawns.

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Sesame Noodles

November 27, 2009 · Filed under Creamy Peanut Butter, Crushed Red Pepper, Fresh Orange juice, Grated Ginger, High Heat, Large Saucepot, Medium Bowl, Peeled Ginger, Shredded Carrots, Thin slice Green Onion, Toasted Sesame Seeds, Unpeeled Cucumber · Tagged , , , , , , , , , , , , , , , ,

Sesame Noodles

Prep 15 minutes

Cook about 15 minutes
Make 6 main-dish servings

Salt

1 package (16 ounces) spaghetti

1 cup fresh orange juice

¼ cup seasoned rice vinegar

¼ cup soy sauce

¼ cup creamy peanut butter

1 tablespoon Asian sesame oil

1 tablespoon grated, peeled fresh ginger

2 teaspoons sugar

¼ teaspoon crushed red pepper

1 bag (10 ounces) shredded carrots (about 3 ½ cups)

3 kirby cucumbers (about 4 ounces each), unpeeled and cut into matchstick-thin strips

2 green onions, thinly sliced

2 tablespoons sesame seeds, toasted (optional)

Green onion for garnish

 

1.   Heat large saucepot of salted water to boiling over high heat.  Add pasta and cook as label directs.

2.   Meanwhile, in medium bowl, with wire whisk or fork, mix orange juice, vinegar, soy sauce, peanut butter, oil, ginger, sugar, and crushed red pepper until blended; set sauce aside.

3.   Place carrots in colander; drain pasta mixture, cucumbers and sliced green onions with sauce in bowl.  If you like, sprinkle pasta with sesame seeds.  Garnish with green onion.

 

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Peppery Beans with Coconut

February 23, 2009 · Filed under Chopped Small Onion, Drained Corn Kernel, Finely Chopped Fresh Ginger, Fresh Ginger, Medium Red Pepper, Peeled Mung Beans, Sliced Medium Red Pepper · Tagged , , , , , , ,

This dish can be made a day ahead;  keep, covered, in refrigerator.  Recipe unsuitable to freeze or microwave.

Peppery Beans with coconutIngredients:

1 teaspoon black mustard seeds

2 tablespoons peeled split mung beans

1 small onion , chopped

1 teaspoon finely chopped fresh ginger

½ teaspoon cayenne pepper

500g green beans

1 medium red pepper, sliced

½ cup water

130g can corn kernels, drained

½ cup coconut

1 ½ tablespoons lemon juice

Procedure:

1.    Melt ghee in large frying pan, add seeds, stir over medium heat for about 2 minutes or until seeds begin to pop.

2.    Stir in mung beans, onion and ginger, stir over medium heat for about 2 minutes or until onion is soft.

3.    Stir in cayenne, beans, pepper and water, stir over medium heat for about 3 minutes or until beans are tender.

Stir in corn, coconut and juice, stir over high heat for about 1 minute or until heated through.  Serves 4.

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Cauliflower/Chicharo Saute

January 8, 2009 · Filed under Flowerette Design Carrots, Flowerettes Cauliflower, Medium Onion, Sliced Celery, Strips Pork Lean, Strips Red Pepper · Tagged , , , , , , , , , , ,

Ingredients:

½ k cauliflower, cut into flowerettes              

3 segments garlic

1 pc onion, medium

½ tsp corn oil

100 gms pork lean, strips

1 pc carrots, cut into flowerette design

½ cup chicharo

2  pcs red pepper strips

1  stalk celery, sliced

¼  tsp salt

     dash pepper

Procedure:

  1. Separate each flowetette of cauliflower and soak in water with salt.
  2. Sauté garlic and onion in hearted oil.
  3. Add pork lean strips and cook until tender.
  4. Then add together all other vegetables and cover while cooking for 5 minutes.
  5. Adjust seasonings.

Per Serving:

5 gm fats; 10 mg cholesterol; 113 mg sodium; 80 cal calories; 5 gm carbohydrates; 8 gm protein

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