Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Peppers - Pesto Pepper Sauce
Famous Authors (View All Authors)
Vegetables - Peppers -  Pesto Pepper Sauce Post by :mktgqueen Category :Learning Kitchen Author :Unknown Date :March 2012 Read :811

Click below to download : Vegetables - Peppers - Pesto Pepper Sauce (Format : PDF)

Vegetables - Peppers - Pesto Pepper Sauce

1/2 cup sweet red pepper, julienned sweet red pepper
3 cloves garlic, minced
1/2 cup butter or margarine
2 cups whipping cream
1/4 cup ground walnuts
2 teaspoons dried basil
1 tablespoon chopped green onion

In a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.

Serve with pasta of your choice.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Pickled Jalapeno Peppers Vegetables - Pickled Jalapeno Peppers

Vegetables - Pickled Jalapeno Peppers
4 pounds jalapeno peppers 6 cups apple cider vinegar, 5% acidity 1 1/2 cups water 3/4 cups pickling salt Prick pointed end of each pepper with a large needle (do not cut off stem). Tightly pack peppers into hot jars filling to 1/2 inch from top. Combine vinegar and remaining ingredients; bring to a boil. Reduce heat to low and simmer 5 minutes. Pour hot mixture over peppers filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath for 10
PREVIOUS BOOKS

Vegetables - Peppers -  Pepper Slices Vegetables - Peppers - Pepper Slices

Vegetables - Peppers -  Pepper Slices
3 ounces cream cheese -- softened 3 tablespoons ground ham 2 teaspoons minced pimiento 1 Dash garlic powder 1 teaspoon prepared mustard 1 Long sweet peppers* Cream together the cheese, ground ham, pimientos, garlic powder and mustard. Stuff cheese mixture into the peppers tightly. Chill several hours before slicing into 1/4 to 1/2-inch thick slices. Place on crackers or toast rounds with a dab of mayonnaise for adherence. NOTES : Very attractive and tasty! Use sweet peppers such as Hungarian wax.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT