The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen (Great American Cooking)

The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen (Great American Cooking)

Jean Andrews

Language: English

Pages: 240

ISBN: 1574411934

Format: PDF / Kindle (mobi) / ePub


Award-winner Jean Andrews has been called “the first lady of chili peppers” and her own registered trademark, “The Pepper Lady.” She now follows up on the success of her earlier books, Peppers: The Domesticated Capsicums and The Pepper Trail , with a new collection of more than two hundred recipes for pepper lovers everywhere. Andrews begins with how to select peppers (with an illustrated glossary provided), how to store and peel them, and how to utilize various cooking techniques to unlock their flavors. A chapter on some typical ingredients that are used in pepper recipes will be a boon for the harried cook. The Peppers Cookbook also features a section on nutrition and two indexes, one by recipe and one by pepper type, for those searching for a recipe to use specific peppers found in the market.

The majority of the book contains new recipes along with the best recipes from her award-winning Pepper Trail book. The mouth-watering recipes herein range from appetizers to main courses, sauces, and desserts, including Roasted Red Pepper Dip, Creamy Pepper and Tomato Soup, Jicama and Pepper Salad, Chipotle-Portabella Tartlets, Green Corn Tamale Pie, Anatolian Stew, South Texas Turkey with Tamale Dressing, Shrimp Amal, Couscous-Stuffed Eggplant, and Creamy Serrano Dressing.

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This beautiful salad can be turned into a luncheon entrée with the addition of cooked chicken, shrimps, clams, or scallops. One of my favorites. Makes 4 to 6 Servings 2 bunches fresh spinach, preferably baby sized leaves; stemmed, washed and well-dried (about 2 quarts or 2 packages of prepared salad spinach) 1 pint fresh blueberries or raspberries, do not mix ⅔ cup bleu cheese, crumbled (fatty but tasty) ½ cup pecans or walnuts, toasted and coarsely chopped Makes 8 to 10 Servings Toss all

indigenous spice had also been carried by birds and native Americans from Mesoamerica to the Caribbean long before the Columbian Connection began in 1492. The pre-Columbian natives had also domesticated the four or five species of capsicums that are cultivated today, and no new species have been developed since that time. All species of wild capsicums have certain common characteristics: small, pungent, red fruits that may be round, elongate, or conical and are attached to the plant in an erect

minced Parmesan cheese, shredded Heat oil in a 2 quart sauce pan; add garlic and water; cook until soft but not browned over medium heat; stir frequently. Add pepper flakes and anchovy; cook 2 to 3 minutes; stir frequently. Stir in tomatoes; simmer until slightly thickened, about 8 minutes.Add capers, olives and parsley; cook and stir for 2 minutes. Return drained pasta to its 94 h The Peppers Cookbook pot; add reserved ½ cup tomato juice; toss to combine. Pour sauce over pasta; toss to

orange Carrot Potato Tomato Vit. A (ICUS) 50 Vit. C (MG.S) 1.20 2.24 30.5 .375 8.49 .538 .35 .016 .22 Figure 1 Vitamin C is a very unstable nutrient. It is readily destroyed through exposure to oxygen in the air, by drying, by heating, and it is soluble in water. In other words, cooking is very damaging to it. Keep cut or peeled capsicums well covered to prevent contact with oxygen. Don’t permit them to stand in water for more than one hour. Nevertheless, cooked and canned green capsicums

used will determine consistency). Blend until smooth. Coarse chop reserved cup of cut corn; mix it and chili peppers into the smooth mixture; do not process again. To Fill Shucks: Spread a husk out so that it will curl over filling. Place about 2½ tablespoons of filling in center of shuck lengthwise. Fold sides in over filling; then fold ends up. Stand tamales in a steamer or colander, folded ends down. Place steamer or colander in a pot with enough water to come just below bottom of steamer.

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