MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Air Fryer Sausage & Peppers
Categories: Airfryer, Pork, Sandwiches
Yield: 5 Servings

1 tb Tomato paste
1/2 c Chicken broth
1/2 ts Dried oregano
1 Green bell pepper; sliced
1 Red bell pepper; sliced
1 Sweet onion; sliced
6 cl Garlic; minced
5 Italian sausage links
Hoagie rolls; for serving

Preparation time: 5 minutes
Cooking time: 30 minutes

It's so quick and easy to make air fryer sausage and peppers for a
delicious family meal. Just 5 minutes prep and the sausages are
wonderfully juicy and come out perfect every time!

Place tomato paste, chicken broth, and oregano bowl in a 7" bowl that
will fit inside your air fryer. Whisk until incorporated. Lay
peppers, onions, and garlic in the bowl and toss with broth mixture.
Close air fryer basket and cook on 400?F for 10 to 15 minutes,
stirring halfway, until onions and peppers have softened a little.

Open the air fryer basket and lay sausage links on top of onions and
peppers and cook for 20 minutes more, flipping the links halfway.

Remove and serve sausage and peppers on hoagie rolls. Enjoy.

Recipe by Tanya Harris

Recipe FROM:
<https://www.myforkinglife.com/air-fryer-sausage-and-peppers/>

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,

Title: Air Fryer Sausage & Peppers
Categories: Airfryer, Pork, Sandwiches
Yield: 5 Servings

I didn't knw about sausage and peppers until I married Stephen; he's
half Italian (mom's side). I've done it quite often, usually with
onions, as she did them. and quite often with mushrooms also. Sprinkle
them with garlic powder/salt (your choice) when done cooking and enjoy.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... The first rule of intelligent tinkering: Save all the parts!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi again, Ruth :-)

I didn't knw about sausage and peppers until I married Stephen; he's
half Italian (mom's side). I've done it quite often, usually with
onions, as she did them. and quite often with mushrooms also. Sprinkle
them with garlic powder/salt (your choice) when done cooking and enjoy.

My scoutmaster's husband and his father moved here from Italy.
Once i ate his spaghetti and it was quite flavorful.

Today my sister served me baked bell peppers stuffed with
Spanish rice, turkey, and cheese, and topped with fresh hot sauce.
I thought it was absolutely delicious and asked for seconds.


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Today my sister served me baked bell peppers stuffed with
Spanish rice, turkey, and cheese, and topped with fresh hot sauce.
I thought it was absolutely delicious and asked for seconds.

Mmmmm... I did not appreciate stuffed peppers as much as I should have when I was younger. This one sounds quite delicious!

Mike


--- ScorpioWeb v0.38a (Linux/x86_64)
* Origin: capitolcityonline.net * KY, USA (1:2320/107)

Hi Ben,

I didn't knw about sausage and peppers until I married Stephen; he's
half Italian (mom's side). I've done it quite often, usually with
onions, as she did them. and quite often with mushrooms also. Sprinkle
them with garlic powder/salt (your choice) when done cooking and enjoy.

My scoutmaster's husband and his father moved here from Italy.
Once i ate his spaghetti and it was quite flavorful.

My mother in law uses parsley, basil, oregano, garlic, salt and pepper
as her sauce seasonings. Her original recipe did not include a carrot or
a bit of sugar in the sauce but she started adding them some years ago.
(I don't add them.) Her basic marinara sauce is just tomato paste and
water. It's the best one we've found, both in restaurants and grocery
stores.

Today my sister served me baked bell peppers stuffed with
Spanish rice, turkey, and cheese, and topped with fresh hot sauce.
I thought it was absolutely delicious and asked for seconds.

It does sound good. Does she use brown or whte rice or one of the more
"exotic" ones?


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... The first rule of intelligent tinkering: Save all the parts!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Ben Collver:

It does sound good. Does she use brown or whte rice or one of the more "exotic" ones?

Hi Ruth,

I think she used white rice but it may have been parboiled.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shiitake Rice With Bok Choy & Thai Peanut Sauce
Categories: Dinner, Vegan
Yield: 2 Servings

2 lb Baby bok choy; ends trimmed
8 oz Shiitake mushrooms; sliced
4 c White or brown rice; cooked
1/4 c Thai Peanut Sauce or
- coconut aminos teriyaki
- sauce
2 Green onions;
- white & green parts
- sliced
2 tb Fresh cilantro leaves;
- chopped

This vegan rice bowl uses shiitake mushrooms, bok choy, rice, Thai
peanut sauce, green onions, and cilantro. It makes two simple bowls
for lunch or dinner, with a teriyaki sauce option for faster
preparation.

In a large nonstick pan, combine the bok choy and mushrooms. Cook over
medium heat until softened and tender, adding a splash of water to
the pan if necessary, about 3 minutes.

Divide the rice between two bowls and top with the sauteed
vegetables, peanut sauce or coconut aminos, green onions, and
cilantro, then serve.

Recipe by Kiki Nelson

Recipe FROM: <https://plantbasednews.org/veganrecipes/dinner/
shiitake-rice-with-bok-choy/>

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ben Collver wrote to Ruth Haffly <=-

Today my sister served me baked bell peppers stuffed with
Spanish rice, turkey, and cheese, and topped with fresh hot sauce.
I thought it was absolutely delicious and asked for seconds.

I absolutely love stuffed bell peppers. I just need to remember to put my teeth in to enjoy them. LOL

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Mushroom Dumplings
Categories: Main dish, Appetizers, Kooknet, Ethnic
Yield: 16 Dumplings

4 lg Dried Shiitake Mushrooms
1/2 lb Fresh Mushrooms; quartered
1 1/2 ts Vegetable Oil
1 sm Clove Garlic; minced
1 1/2 ts Soy Sauce
1/2 lg Egg White
Cornstarch
16 Wonton Wrappers
1 Egg Yolk; beaten with
1 ts Water
Red Bell Pepper Strips
Sunflower Sprouts

MMMMM------------------SHERRY-SOY DIPPING SAUCE-----------------------
1/2 c Chicken stock
1 tb Dry Sherry
1 tb Soy Sauce
1 ts Fresh Lemon Juice
1 ts Sugar
1/2 ts Sesame Oil
2 Green Onions; sliced

Place dried mushrooms in a medium bowl. Add enough boiling water to
cover and soak 20 minutes. Drain. Cut off mushroom stems and discard.
Mince mushroom caps. Set aside.

Mince fresh mushrooms in food processor. Heat oil in a heavy large
skillet over medium-high heat. Add garlic and saute 1 minute. Add
minced fresh mushrooms and cook until almost dry, stirring
frequently, about 10 minutes. Mix in shiitake mushrooms and 1/2 ts
cornstarch. Saute 1 minute. Remove skillet from heat. Mix in onion
and soy sauce.

Mix egg white into filling. Line a large cookie sheet with plastic
wrap. Sift a thin layer of cornstarch over plastic wrap. Place 1
wonton wrapper on work surface. Place 2 rounded teaspoons filling in
center. Lightly brush egg glaze around wonton edges. Fold wonton
diagonally in half, forming a triangle with base towards you; press
along edges to seal, squeezing out any trapped air. Brush glaze onto
bottom right corner of triangle and fold toward center. Fold left
bottom corner over and tuck under right corner, pinching corners
together to form the shape of a nurse cap. Place on prepared cookie
sheet. Repeat with remaining wontons, filling and egg glaze, covering
filled wontons with a damp cloth to keep them from drying.

Bring a large pot of water to a boil. Add dumplings and stir gently.
Cook until dumplings are just tender, stirring occasionally, about 6
minutes. Drain.

Mix first 6 sauce ingredients in a small bowl. Mix sliced green
onions into sauce and divide among 4 small bowls. Place 1 bowl on
each of 4 large plates. Divide dumplings among plates. Garnish with
bell Pepper strips and sprouts.

Source: Gourmet Magazine From Katherine Smith, Kook-Net: The Shadow
Zone IV - Stinson Beach, CA

MMMMM

-- Sean

... Double negatives are a no-no in English.

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Ben Collver:

Ben Collver wrote to Ruth Haffly <=-

Today my sister served me baked bell peppers stuffed with
Spanish rice, turkey, and cheese, and topped with fresh hot sauce.
I thought it was absolutely delicious and asked for seconds.

I absolutely love stuffed bell peppers. I just need to remember to put my teeth in to enjoy them. LOL

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Mushroom Dumplings
Categories: Main dish, Appetizers, Kooknet, Ethnic
Yield: 16 Dumplings

4 lg Dried Shiitake Mushrooms
1/2 lb Fresh Mushrooms; quartered
1 1/2 ts Vegetable Oil
1 sm Clove Garlic; minced
1 1/2 ts Soy Sauce
1/2 lg Egg White
Cornstarch
16 Wonton Wrappers
1 Egg Yolk; beaten with
1 ts Water
Red Bell Pepper Strips
Sunflower Sprouts

MMMMM------------------SHERRY-SOY DIPPING SAUCE-----------------------
1/2 c Chicken stock
1 tb Dry Sherry
1 tb Soy Sauce
1 ts Fresh Lemon Juice
1 ts Sugar
1/2 ts Sesame Oil
2 Green Onions; sliced

Place dried mushrooms in a medium bowl. Add enough boiling water to
cover and soak 20 minutes. Drain. Cut off mushroom stems and discard.
Mince mushroom caps. Set aside.

Mince fresh mushrooms in food processor. Heat oil in a heavy large
skillet over medium-high heat. Add garlic and saute 1 minute. Add
minced fresh mushrooms and cook until almost dry, stirring
frequently, about 10 minutes. Mix in shiitake mushrooms and 1/2 ts
cornstarch. Saute 1 minute. Remove skillet from heat. Mix in onion
and soy sauce.

Mix egg white into filling. Line a large cookie sheet with plastic
wrap. Sift a thin layer of cornstarch over plastic wrap. Place 1
wonton wrapper on work surface. Place 2 rounded teaspoons filling in
center. Lightly brush egg glaze around wonton edges. Fold wonton
diagonally in half, forming a triangle with base towards you; press
along edges to seal, squeezing out any trapped air. Brush glaze onto
bottom right corner of triangle and fold toward center. Fold left
bottom corner over and tuck under right corner, pinching corners
together to form the shape of a nurse cap. Place on prepared cookie
sheet. Repeat with remaining wontons, filling and egg glaze, covering
filled wontons with a damp cloth to keep them from drying.

Bring a large pot of water to a boil. Add dumplings and stir gently.
Cook until dumplings are just tender, stirring occasionally, about 6
minutes. Drain.

Mix first 6 sauce ingredients in a small bowl. Mix sliced green
onions into sauce and divide among 4 small bowls. Place 1 bowl on
each of 4 large plates. Divide dumplings among plates. Garnish with
bell Pepper strips and sprouts.

Source: Gourmet Magazine From Katherine Smith, Kook-Net: The Shadow
Zone IV - Stinson Beach, CA

MMMMM

-- Sean

... Double negatives are a no-no in English.

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ha! I bet that makes it easier to put in Dracula fangs for
Halloween. That stuffed mushroom recipe looks good to me.
Here's a Ukrainian pickled mushroom recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pickled Mushrooms
Categories: Appetizers, Pickles, Ukrainian
Yield: 1 Batch

1 lb Small button mushrooms
1 sm Onion; sliced
2/3 c Mild vinegar
1/2 c Water
5 Peppercorns
1/2 Bay leaf
1 ts Salt
1 ts Sugar; or more
1 tb Cooking oil

Ukrainians have a special fondness for mushrooms. Numerous varieties
of edible mushrooms of excellent flavor grow luxuriantly in Ukraine
during the entire growing season. Unfortunately, many of these
varieties are unobtainable in Canada. Pickled mushrooms are regarded
as an item of importance at the zakuska hour.

Clean and wash the mushrooms, leaving the stem attached to the cap.
Cover with boiling salted water, and cook for 15 minutes. Drain and
cool. Save the liquid for soup. Arrange the mushrooms and onion
slices in alternate layers in a sealer. Combine the vinegar with the
remaining ingredients, except the cooking oil, and simmer for 10
minutes. Strain and cool. Pour over the mushrooms and top with the
cooking oil. Cover and keep in the refrigerator for about 12 hours
before using. For milder mushrooms, use equal parts of mild vinegar
and water.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)