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Thread: Bell peppers

  1. #21
    Billy Guest

    Default Re: Bell peppers

    In article <jucnrk$glt$[email protected]>,
    "W. Baker" <[email protected]> wrote:

    > Julie Bove <[email protected]> wrote:
    >
    > : "Ozgirl" <[email protected]> wrote in message
    > : news:[email protected]..
    > : > No use asking me, I just eat them in strips, raw. Sometimes in a salad or
    > : > to dip in something (ranch, hommus, cottage cheese etc). Cooked, I use
    > : > green. I won't waste the goodness of a red by cooking it. My latest
    > : > favourite is blending blue cheese with ranch, the commercial ones are
    > : > never strong-tasting enough
    >
    > : I usually prefer the green in cooked stuff but I have some freeze dried red
    > : ones that I am trying to use up. They work quite well in a red sauce
    > : because they blend right in.
    >
    > : I have never tasted Ranch. Not that I could because it contains both eggs
    > : and dairy. It just smells awful to me so I was never tempted. Never had
    > : blue cheese either. Not even when I ate cheese. Angela likes them both
    > : but
    > : I don't think the Ranch would be allowed on the South Beach diet. Perhaps
    > : she could just use guacamole.
    >
    > : Oh joy! Another wacko storm rolling through here. This is the third time
    > : we've had lightning and thunder this summer. But no hail this time. Just
    > : a
    > : brief rain shower. I did lose my Internet briefly though.
    >
    > Any dip of your or Angela's choice works well instead of chips or totilla
    > chips. Hummous or any of the other israeli salad inn the containers. I
    > would think even peanut butter or other nut butters, but they are quite
    > fatty. Chopped liver, probably seem yukky to you, but it is a great
    > favorite in my house or vegetarian liver, which is sometimes available in
    > thoe Sabra packs.
    >
    > Wendy
    >
    >


    Odd Wikipedia calls Hummus a Levantine Arab food. You know, like taboule.
    <https://en.wikipedia.org/wiki/Hummus>
    It's bad enough that Zionists are stealing Arab lands, without taking
    their food too.
    <http://www.btselem.org/>

    --
    Welcome to the New America.
    <http://www.youtube.com/watch?v=hA736oK9FPg>
    or
    E Pluribus Unum
    Green Party Nominee Jill Stein & Running Mate, Cheri Honkala
    <http://www.democracynow.org/2012/7/13/green_party_nominee_jill_stein_running>


  2. #22
    W. Baker Guest

    Default Re: Bell peppers

    Peppermint Patootie <[email protected]> wrote:
    : In article <500b761a$0$51148$c3e8da3$[email protected] om>,
    : Janet Wilder <[email protected]> wrote:

    : > On 7/21/2012 2:48 PM, W. Baker wrote:
    : >
    : > > But Janet's recipe says it is a stir fry. Not articularly Chinese, just
    : > > some ginger and it is a cooked peppers in pieces recipe which,I believe,
    : > > you asked for. It is a simple garlic, onions adn meat stir fry, not that
    : > > different from your steak you did the other night.
    : > >
    : >
    : > Wendy,
    : >
    : > I had every confidence that Julie would find something wrong with my
    : > suggested recipe. I posted it in the hope that it would be interesting
    : > to others. I'm pretty used to Julie's negativity by now.
    : >
    : > Have a good week, Wendy.

    : Janet,

    : One of my favorite things to cook with bell peppers is a sweet & sour
    : stir fry.

    : Ingredients
    : -----------
    : Chunked bell peppers
    : Onions cut to match in size (separate the layers)
    : Chicken (I prefer thigh meat) or pork cut into pieces similar to the
    : peppers

    : 1 or 2 cloves garlic, smashed and minced.
    : 1 or 2 slices fresh ginger root, minced fine.

    : Sauce ingredients
    : -----------------

    : 2T vinegar (wine or white)
    : 2T (or equivalent) sweetener (artificial or sugar)
    : Thickener (I use corn starch) of a quantity suitable to the kind of
    : thickener
    : 2T cold water

    : Method
    : ------

    : - Mix meat with garlic and ginger and set it aside.

    : - Combine sauce ingredients and set aside.

    : - Stir fry the veggies in peanut oil for 2 minutes. Remove.

    : - Stir fry the meat in peanut oil for 2 minutes.

    : - Return the veggies to the wok and stir fry briefly with the meat.

    : - Pour the sauce over the whole and keep stir frying, turning
    : ingredients rapidly, for a total of about 1 minute or until the sauce
    : thickens.

    : - Season to taste with salt.

    : Enjoy!

    : One could also add a can of sliced water chestnuts (drained) when adding
    : back the veggies.

    : Priscilla
    : --
    : "What you fail to understand is that criticising established authority by means
    : of argument and evidence is a crucial aspect of how science works."
    : - Chris Malcolm

    this sounds absolutely delicious and simple. I generally just skip the
    thickener, just havign a thin sauce. this is also what I ask for when I
    go toe a chinese restuarant(there are a few kosher ones:-). I can tell
    when they have followed my instructions beause the sauce if thin and the
    food does not shine.

    Wendy

  3. #23
    BlueBrooke Guest

    Default Re: Bell peppers

    On Thu, 26 Jul 2012 22:26:22 +0000 (UTC), "W. Baker"
    <[email protected]> wrote:

    >Peppermint Patootie <[email protected]> wrote:
    >: In article <500b761a$0$51148$c3e8da3$[email protected] om>,
    >: Janet Wilder <[email protected]> wrote:
    >
    >: > On 7/21/2012 2:48 PM, W. Baker wrote:
    >: >
    >: > > But Janet's recipe says it is a stir fry. Not articularly Chinese, just
    >: > > some ginger and it is a cooked peppers in pieces recipe which,I believe,
    >: > > you asked for. It is a simple garlic, onions adn meat stir fry, not that
    >: > > different from your steak you did the other night.
    >: > >
    >: >
    >: > Wendy,
    >: >
    >: > I had every confidence that Julie would find something wrong with my
    >: > suggested recipe. I posted it in the hope that it would be interesting
    >: > to others. I'm pretty used to Julie's negativity by now.
    >: >
    >: > Have a good week, Wendy.
    >
    >: Janet,
    >
    >: One of my favorite things to cook with bell peppers is a sweet & sour
    >: stir fry.
    >
    >: Ingredients
    >: -----------
    >: Chunked bell peppers
    >: Onions cut to match in size (separate the layers)
    >: Chicken (I prefer thigh meat) or pork cut into pieces similar to the
    >: peppers
    >
    >: 1 or 2 cloves garlic, smashed and minced.
    >: 1 or 2 slices fresh ginger root, minced fine.
    >
    >: Sauce ingredients
    >: -----------------
    >
    >: 2T vinegar (wine or white)
    >: 2T (or equivalent) sweetener (artificial or sugar)
    >: Thickener (I use corn starch) of a quantity suitable to the kind of
    >: thickener
    >: 2T cold water
    >
    >: Method
    >: ------
    >
    >: - Mix meat with garlic and ginger and set it aside.
    >
    >: - Combine sauce ingredients and set aside.
    >
    >: - Stir fry the veggies in peanut oil for 2 minutes. Remove.
    >
    >: - Stir fry the meat in peanut oil for 2 minutes.
    >
    >: - Return the veggies to the wok and stir fry briefly with the meat.
    >
    >: - Pour the sauce over the whole and keep stir frying, turning
    >: ingredients rapidly, for a total of about 1 minute or until the sauce
    >: thickens.
    >
    >: - Season to taste with salt.
    >
    >: Enjoy!
    >
    >: One could also add a can of sliced water chestnuts (drained) when adding
    >: back the veggies.
    >
    >: Priscilla
    >: --
    >: "What you fail to understand is that criticising established authority by means
    >: of argument and evidence is a crucial aspect of how science works."
    >: - Chris Malcolm
    >
    >this sounds absolutely delicious and simple. I generally just skip the
    >thickener, just havign a thin sauce. this is also what I ask for when I
    >go toe a chinese restuarant(there are a few kosher ones:-). I can tell
    >when they have followed my instructions beause the sauce if thin and the
    >food does not shine.
    >
    >Wendy


    It does look really good and I think I'll whip that up this weekend.

    I like a thick sauce and I really miss it. I was thinking this
    morning I might try some corn starch again and see what happens. I'm
    not optimistic, but I'll give it a shot. :-)

  4. #24
    Janet Wilder Guest

    Default Re: Bell peppers

    On 7/26/2012 12:22 PM, Peppermint Patootie wrote:
    > In article <500b761a$0$51148$c3e8da3$[email protected] om>,
    > Janet Wilder <[email protected]> wrote:
    >
    >> On 7/21/2012 2:48 PM, W. Baker wrote:
    >>
    >>> But Janet's recipe says it is a stir fry. Not articularly Chinese, just
    >>> some ginger and it is a cooked peppers in pieces recipe which,I believe,
    >>> you asked for. It is a simple garlic, onions adn meat stir fry, not that
    >>> different from your steak you did the other night.
    >>>

    >>
    >> Wendy,
    >>
    >> I had every confidence that Julie would find something wrong with my
    >> suggested recipe. I posted it in the hope that it would be interesting
    >> to others. I'm pretty used to Julie's negativity by now.
    >>
    >> Have a good week, Wendy.

    >
    > Janet,
    >
    > One of my favorite things to cook with bell peppers is a sweet & sour
    > stir fry.
    >
    > Ingredients
    > -----------
    > Chunked bell peppers
    > Onions cut to match in size (separate the layers)
    > Chicken (I prefer thigh meat) or pork cut into pieces similar to the
    > peppers
    >
    > 1 or 2 cloves garlic, smashed and minced.
    > 1 or 2 slices fresh ginger root, minced fine.
    >
    > Sauce ingredients
    > -----------------
    >
    > 2T vinegar (wine or white)
    > 2T (or equivalent) sweetener (artificial or sugar)
    > Thickener (I use corn starch) of a quantity suitable to the kind of
    > thickener
    > 2T cold water
    >
    > Method
    > ------
    >
    > - Mix meat with garlic and ginger and set it aside.
    >
    > - Combine sauce ingredients and set aside.
    >
    > - Stir fry the veggies in peanut oil for 2 minutes. Remove.
    >
    > - Stir fry the meat in peanut oil for 2 minutes.
    >
    > - Return the veggies to the wok and stir fry briefly with the meat.
    >
    > - Pour the sauce over the whole and keep stir frying, turning
    > ingredients rapidly, for a total of about 1 minute or until the sauce
    > thickens.
    >
    > - Season to taste with salt.
    >
    > Enjoy!
    >
    > One could also add a can of sliced water chestnuts (drained) when adding
    > back the veggies.
    >
    > Priscilla
    >



    Copied and saved. That sounds easy and delicious. AAMOF, there are
    some boneless, skinless chicken thighs in the freezer. Just need more
    peppers.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  5. #25
    Billy Guest

    Default Re: Bell peppers

    In article
    <[email protected]>,
    Peppermint Patootie <[email protected]> wrote:

    > In article <500b761a$0$51148$c3e8da3$[email protected] om>,
    > Janet Wilder <[email protected]> wrote:
    >
    > > On 7/21/2012 2:48 PM, W. Baker wrote:
    > >
    > > > But Janet's recipe says it is a stir fry. Not articularly Chinese, just
    > > > some ginger and it is a cooked peppers in pieces recipe which,I believe,
    > > > you asked for. It is a simple garlic, onions adn meat stir fry, not that
    > > > different from your steak you did the other night.
    > > >

    > >
    > > Wendy,
    > >
    > > I had every confidence that Julie would find something wrong with my
    > > suggested recipe. I posted it in the hope that it would be interesting
    > > to others. I'm pretty used to Julie's negativity by now.
    > >
    > > Have a good week, Wendy.

    >
    > Janet,
    >
    > One of my favorite things to cook with bell peppers is a sweet & sour
    > stir fry.
    >
    > Ingredients
    > -----------
    > Chunked bell peppers
    > Onions cut to match in size (separate the layers)
    > Chicken (I prefer thigh meat) or pork cut into pieces similar to the
    > peppers
    >
    > 1 or 2 cloves garlic, smashed and minced.
    > 1 or 2 slices fresh ginger root, minced fine.
    >
    > Sauce ingredients
    > -----------------
    >
    > 2T vinegar (wine or white)
    > 2T (or equivalent) sweetener (artificial or sugar)
    > Thickener (I use corn starch) of a quantity suitable to the kind of
    > thickener
    > 2T cold water
    >
    > Method
    > ------
    >
    > - Mix meat with garlic and ginger and set it aside.
    >
    > - Combine sauce ingredients and set aside.
    >
    > - Stir fry the veggies in peanut oil for 2 minutes. Remove.
    >
    > - Stir fry the meat in peanut oil for 2 minutes.
    >
    > - Return the veggies to the wok and stir fry briefly with the meat.
    >
    > - Pour the sauce over the whole and keep stir frying, turning
    > ingredients rapidly, for a total of about 1 minute or until the sauce
    > thickens.
    >
    > - Season to taste with salt.
    >
    > Enjoy!
    >
    > One could also add a can of sliced water chestnuts (drained) when adding
    > back the veggies.
    >
    > Priscilla


    Thanks!

    --
    Welcome to the New America.
    <http://www.youtube.com/watch?v=hA736oK9FPg>
    or
    E Pluribus Unum
    Green Party Nominee Jill Stein & Running Mate, Cheri Honkala
    <http://www.democracynow.org/2012/7/13/green_party_nominee_jill_stein_running>


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