Ultimate Cooking Guide by Roger Keyserling (sad books to read txt) 📕

minutes.

Stuffed Peppers Ingredients

2/3 cup long-grain white rice Salt and freshly ground black pepper 6 bell peppers, any color (medium-large size) 1 Tbsp olive oil 1 1/4 lbs lean ground beef 1 small yellow onion, finely chopped (1 cup) 3 garlic cloves, minced (1 Tbsp) 1 (14.5 oz) can petite diced tomatoes, drained 1 (8 oz) can tomato sauce 3 Tbsp minced fresh parsley, plus more for garnish 2 tsp Italian seasoning 1 cup shredded mozzarella cheese

Instructions

Preheat oven to 400 degrees. Cook rice according to package instructions.

Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs, and seeds. Fill a baking dish large enough to fit peppers with about 1/2-inch of water.

Place peppers upside down in the water, cover with foil and bake 20 minutes.

Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat. Add onion and saute 3 - 4 minutes. Move onions to one far side of the skillet. Add beef in chunks, season with salt and pepper then let sear until browned on the bottom, about 3 minutes.

Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through, about 1 minute longer. Remove from heat, drain off excess fat.

Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.

Reduce oven temperature to 350. Turn peppers upright, sprinkle inside peppers lightly with salt and fill with beef filling. Pour remaining tomato sauce over peppers. Cover with foil and continue to bake 20 minutes.

Remove from oven, sprinkle with cheese, return to oven and bake until peppers have reached desired tenderness, about 10 - 20 minutes longer. Sprinkle with parsley and serve warm.

Bell peppers have countless varieties depending on the way the peppers are cut, the way it is cooked, and, most importantly the ingredients. From regional variations to vegetarian options, peppers can be stuffed with any combination of meat, beans, starches, and sauces, which makes them perfect for using up any leftovers sitting in the fridge as well.

There are two ways you can slice you bell peppers:

Some folks like to keep them whole with only the top cut off and the seeds removed. Helpful tip: use a paring knife, which is smaller to carefully remove all of the seeds. If you want to change it up a bit, try slicing your bell peppers in half. This cuts down the baking time and makes it easier to fill each bell pepper.

 

Buon-A-Petitti

STUFFED PEPPERS: 8 Large Bell Peppers (Multi-Colored) 1 cup Onion - chopped 2-3 cloves Garlic – chopped/minced ½ cup Fresh Parsley – chopped ¼ cup Fresh Basil – chopped 1 cup Peeled Tomato (in Stuffing Mixture) 1 lb Ground Beef 2 cups Partially Cooked Arborio Rice (or your favorite type of rice) 1 cup grated Pecorino Romano Cheese 8 oz. Whole Milk Mozzarella – shredded 16 oz. Peeled Tomato (in a baking dish - approx.) 1 tsp Oregano Olive Oil Salt and Pepper to taste

 

Divas Can Cook

Looking for an easy, family-favorite dinner idea? Classic stuffed peppers to the rescue! Ok so my boys just eat the filling out but the hubs and I love these! It’s a VERY basic stuffed peppers recipe that you can truly customize to your liking. I like to use this dish to get rid of leftover veggies and meats because just about anything tastes good smothered in cheese! These classic stuffed peppers are full of savory rice, sausage and lots of cheese. Pair with a basket of garlic french bread and dinner is ready!

If you're not slicing your bell peppers in half and using them whole, you can also use the tops of peppers as a lid. This adds to the presentation of the stuffed peppers and you can also eat the lids, minus the stem.

Chicken Stuffed PeppersIngredients

3/4 cup dry brown rice (2 cups cooked) 5 medium red, yellow, orange or green bell peppers 1 medium yellow onion, chopped (1 1/2 cups) 2 cloves garlic, minced 2 Tbsp canola oil, divided 1 lb chicken, diced into 3/4-inch pieces 1 tsp chili powder 1 tsp ground cumin 1/4 tsp paprika Salt and freshly ground black pepper 1 (10 oz) can tomatoes with green chiles 1 cup canned black beans, drained and rinsed 1 cup of frozen corn 3 Tbsp fresh cilantro, plus more for garnish 1 Tbsp fresh lime juice 2/3 cup shredded Monterey jack cheese Sour cream Mexican style hot sauce (such as Tapatio or Cholula, optional)

Instructions

Prepare brown rice according to directions listed on the package. Halfway through brown rice cooking, preheat oven to 375 degrees and begin making the filling and boiling peppers.

Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil 4 - 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.

Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate.

Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika, and season with salt and pepper.

Cook, stirring occasionally until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through.

Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into the bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers).

Cover baking dishes with foil and bake 30 - 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.

Serve warm topped with more cilantro, sour cream, and hot sauce if desired.

While I'm making the filling, like to pre-cook my bell peppers in a baking dish with a little water, broth or tomato sauce on the bottom of the pan in a preheated oven.

Another way to pre-cook your bell peppers is by placing them directly over the flame. This is done on medium-high heat on the grill or stovetop, just keep an eye on them.

A little short cut to cut down the prep time use a good quality chunky salsa, it has spices, peppers, onions, tomatoes with tomato sauce.

 

BBQ Pit Boys

Hold the rice because this is not your mama's same ol', boring Stuffed Pepper recipe. These moist and tender, meat stuffed bell peppers make for some good eating at the Pit. And this recipe is easy to do. Print the recipe at https://bbqpitboys.com/stuffed-peppers/ YouTube's #1 Cooking Show for Barbecue and Grilling. #BBQPITBOYS #BBQ #RECIPES Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we're serving up some delicious, moist and tender, and real easy to do cooking on the ol' BBQ grill

 

Desserts

Chocolate Mousse Cheesecake

Ingredients
for 8 servings
Crust
20 chocolate sandwich cookie 1⁄4 cup brown sugar
7 tablespoons butter, melted
Cheesecake
32 oz cream cheese, softened 4 oz semi-sweet chocolate chips
1 tablespoon cocoa powder
1 1⁄2 cup sugar
2 teaspoons vanilla extract 4 egg
1 1⁄2 cup heavy cream
1⁄4 cup powdered sugar
Chocolate Ganache
16 oz chocolate chips
2 cups heavy cream, hot

 

Preparation
1. Place cookies in a plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies.

2. Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of coarse, wet sand.

3. Pour the crumbs into a 9- inch (23 cm) spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly.

4. Once the crust has been formed, place it in the refrigerator to firm up.

5. Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated. 6. NOTE: If mixing by hand, it is recommended to microwave the cream cheese slightly before whisking in order to soften it up.

7. Add vanilla extract and eggs, and continue to whisk until the mixture is smooth and glossy.

8. In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse-y texture and soft peaks form.

9. Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated.

10. Once combined, pour the batter over the prepared cookie crust inside the springform pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter.

11. Preheat oven to 300 ̊F (150 ̊C).

12. Place the filled pan on top of a sheet of aluminum foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom.

13. NOTE: The aluminum foil will keep water from seeping into the bottom of the pan and the paper towels ensure that the heat is distributed evenly along the bottom of the pan. 14. Fill the larger pan with about 1 inch (2 1⁄2 cm) of hot water.

15. Bake at 300 ̊F (150 ̊C) for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary.

16. Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan.

17. Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy. 18. Pour ganache evenly over the cooled cheesecake.

19. Refrigerate the ganache covered cake for 30 minutes before cutting and serving.

20. Enjoy!

 

Vegan Honeycomb Toffee

Ingredients
for 5 servings
2 cups of sugar
1⁄2 cup light corn syrup
1⁄3 cup water
1 tablespoon baking soda 2 cups dark chocolate
1 cup of sea salt
Special Equipment
candy thermometer

 

Preparation
1. Line a 9-inch (22 cm) baking tray with parchment paper and grease thoroughly.

2. Set aside a metal whisk and one tablespoon of baking soda.

3. In a large saucepan (the bigger, the better, as this will more than triple in size) over medium-high heat, combine sugar, corn syrup, and water.

4. Stir to incorporate, then leave to boil. Insert a candy thermometer and continue to heat without stirring until the mixture reaches 300 ̊F (150 ̊C).

5. Remove from heat, and working quickly, add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds to prevent deflating the toffee). The mixture will begin to expand. Quickly pour it into the prepared pan and leave to set. Do not move it for 1-2 hours.

6. Once the toffee has cooled and set, remove from pan. Using a blunt object, shatter the toffee into bite-size pieces.

7. Melt chocolate in a microwave-safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.

8. Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt