"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 10-13-2005, 11:28 PM   #11
Head Chef
 
KAYLINDA's Avatar
 
Join Date: Aug 2005
Location: CHERRYVALE, KANSAS
Posts: 1,313
Just stuff them with your favorite meatloaf recipe.

Better yet....buy enough steak to go with all those peppers....and have steak every night with grilled onions and peppers on it! lol
__________________

__________________
KAYLINDA
You can close your eyes to the things you do not want to see, but you can't close your heart to the things you do not want to feel.
KAYLINDA is offline   Reply With Quote
Old 10-14-2005, 02:18 AM   #12
Cook
 
Join Date: Sep 2005
Location: Toronto
Posts: 94
Send a message via ICQ to ArticKatt Send a message via MSN to ArticKatt Send a message via Yahoo to ArticKatt
Quote:
Originally Posted by mish
You can stuff them w a small tubetti pasta (along the lines of mac n cheese), orzo, couscous salad, or wild rice and pecans. I have a recipe I saved for years from a magazine that looks so pretty - various colors of stuffed peppers and stuffed tomatoes. If you like, I'll look up my recipe for Tomatoes Fontina. Another thought is to stuff the peppers with chicken or seafood salad or a roasted pepper/veggie soup. I'll go to my pepper files & see what else I can come up with that doesn't contain meat. Give me a wave on the stuffed tomatoes. Lentils are another thought. Here's one with meat and cheese, but you could try tubetti in tomato sauce, herbs and mozzarella.



Oh this looks really good. Le ntils are out as one of the people who would be eatting them is allergic to lentils. I am allergic to peppers. I grow the long pointed ones as well as small bell peppers. All these recipes are great. I will look them all over and I might have to ask them to pick one. LOL after all I wont be eatting them.
__________________

__________________
ArticKatt is offline   Reply With Quote
Old 10-14-2005, 03:47 AM   #13
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
They all look and sound good to me too. I may have to go out and get some peppers. If you still have plenty left over, here's a Halloween recipe. You could always carve them out like little pumpkins

http://www.perfectentertaining.com/halloween/hr181.html
__________________
mish is offline   Reply With Quote
Old 10-14-2005, 07:49 AM   #14
Head Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
I had alot of peppers this and I chopped and froze them. I ended up with 12 pints. I use them in chili, soups and egg dishes and many other recipes.Peppers are high in the grocery store so I'm glad to have them.
__________________
thumpershere2 is offline   Reply With Quote
Old 10-14-2005, 11:15 AM   #15
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
Just call me a broken record (but don't call me late for dinner ...)

But storing even roasted peppers and garlic in oil can be dangerous because of the risk of botulism.

Here's what the CDC says: "Persons who prepare roasted vegetables in oil at home should be aware that this practice may be hazardous, especially if such foods are allowed to remain above refrigerator temperature (generally greater than 39 F"

So refrigerate the peppers in oil and use them up within 2 weeks or so. Do not use oil as a long term storage medium for any fresh vegetable or herb.

Or freeze it.

Or properly acidify it.

Thank You. And now on to your regular programming ....
__________________
jennyema is offline   Reply With Quote
Old 10-14-2005, 11:29 AM   #16
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Jenny my suggested storing method was to keep in the fridge for a couple of weeks with an added oil on top to seal the surface, and for a longer term storage freeze them. Also you may note that in my recipe oil was not cooked with the pepper, just added raw after they were cooked.

Probably you will watch out for me because of my mistake in the oven temperature in another thread, I just confused C and F and got them backwards. I will be more careful when I type but don't worry I am not a dangerous cook!!
__________________
urmaniac13 is offline   Reply With Quote
Old 10-14-2005, 11:48 AM   #17
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
You know the whole 180-350 thing was, in retrospect, obviously just a typo because the F number was lower than the C number.

So I know that you aren't dangerous but like me, probably think faster than you type!


Still, some people think you can cook at really low heat. Like the overnight turkey thing or meat at 150. That, my friends, will more than likely make you very sick.


I do have to disagree with you just a bit -- the "couple of weeks" may be a stretch, as the CDC, USDA says 7-10 days. I never go beyond 14 days. The oil which seals the surface is actually what causes botulism to grow -- the buggers need an anerobic environment.
__________________
jennyema is offline   Reply With Quote
Old 10-14-2005, 12:00 PM   #18
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Quote:
Originally Posted by jennyema
I do have to disagree with you just a bit -- the "couple of weeks" may be a stretch, as the CDC, USDA says 7-10 days. I never go beyond 14 days. The oil which seals the surface is actually what causes botulism to grow -- the buggers need an anerobic environment.
Well Jenny... (stepping back from any danger in a battlefield...) I think you need to argue with the Italian tradition... I am not yet an expert in it so I can't defend them properly, but that is the common practice here and as far as I know no one got sick from it... and anyway they do end up getting consumed before 2 weeks most of the time as there are plenty of use for it...
__________________
urmaniac13 is offline   Reply With Quote
Old 10-14-2005, 12:12 PM   #19
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
Some of the more infamous outbreaks of boutlism have been in Italy! And though reported cases of botulism in both the US and Italy are rare, there are more than twice as many cases reported annually in Italy than in the US -- almost all from improperly canned or preserved foods.

Thing is ... ecoli and salmonella and bacillus will make you sick as a dog but normal, healthy people generally don't die from them. Botulism, on the other hand, can leave you blind/paralyzed/vegatative if it doesn't kill you.

As GB and Andy M. know from other circumstances, I harp on this all the time. I am not sure why ... but eveyone has their own little mission in life!


Edited to add that I adore Italy and would prefer to live and eat there to just about any place on earth!!
__________________
jennyema is offline   Reply With Quote
Old 10-14-2005, 12:15 PM   #20
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
Jen

Because of your bringing this to light, I was able to convince my sister to toss out the garlic infused oil she had in the fridge for way too long. I'll bet she hasn't made it again since our conversation.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:24 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.