PAN FRIED MEATLOAF IN TRICOLOR PEPPERS
Provided by Sunny Anderson
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes. Garnish meatloaf rings with fried sage leaves.
SALMON BURGERS WITH RED PEPPER MAYO
Keep canned salmon on hand and you'll have everything you need to make these crispy, flavorful salmon burgers in your pantry. An easy roasted red pepper mayo does double duty in these burgers: as a binder for the patties, and as an irresistible topping.
Provided by Rhoda Boone
Categories Salmon Fish Quick & Easy Mayonnaise Capers Bell Pepper Sandwich Dinner Lunch Kid-Friendly Seafood Small Plates
Yield Makes 4 burgers
Number Of Ingredients 13
Steps:
- Make the red pepper mayo:
- Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
- Cook and assemble the burgers:
- Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
- Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.
- Heat remaining 1 Tbsp. oil in same skillet. Cook salmon patties until golden brown and heated through, 2-3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with bun to close.
- Do Ahead
- Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.
PEPPERED MACKEREL & POTATO BAKE
A comforting and rich supper dish of smoked fish with potatoes and cream - serve with crisp green salad leaves
Provided by Thane Prince
Categories Supper
Time 1h45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 190C/gas 5/fan 170C. Boil the potatoes in their skins for 12-15 minutes until nearly cooked through. Drain and slice into thin discs. Heat the oil in a large frying pan and cook the onion until soft and golden. Gently toss the potatoes and onion together and season with salt to taste.
- Put half the mixture in a shallow 1.4 litre ovenproof dish. Remove the skin and any bones from the mackerel, flake the fish and spread it out over the potatoes. Top with the remaining potatoes and pour over the cream.
- Cover with foil and bake for 30 minutes, then uncover and bake for a further 20-25 minutes, until the topping is a lovely golden brown.
Nutrition Facts : Calories 737 calories, Fat 60 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.31 milligram of sodium
STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS
Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
Provided by USA WEEKEND columnist Jean Carper
Categories World Cuisine Recipes Asian Chinese
Yield 6
Number Of Ingredients 12
Steps:
- Combine first six ingredients; stir well.
- Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g
CHICKEN, RED PEPPER & ALMOND TRAYBAKE
A tasty one-pan roast chicken supper with lemon, cumin, paprika, coriander and other North African flavours
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the chicken, onions, potatoes and peppers in a large bowl and season. in another bowl, mix together the garlic, spices, oil, and lemon zest and juice. Pour this over everything and spread the mixture between 2 baking trays.
- Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Add the almonds for the final 8 mins of cooking. Serve in bowls with a big dollop of Greek yogurt and some chopped parsley or coriander.
Nutrition Facts : Calories 442 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.34 milligram of sodium
LEMON-PEPPER FRIED "CHICKEN" TENDERS
Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu-that's crucial in removing its liquid so it can soak up that broth.
Provided by Kardea Brown
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
- Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
- Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
- For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
- Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
- Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.
ROASTED RED PEPPER QUICHE
Every now and then, I go on a quiche kick. This one is a little different from the usual fare, and can even make a nice first course. From Good Food Magazine May 1988. For the prepared tart shell, I recommend my recipe for Recipe #295858.
Provided by JackieOhNo
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare prebaked tart shell for custard-filled tart or pie.
- Heat boiler.
- Broil pepper about 4 inches from heat, turning as needed, until blackened on all sides, 15-20 minutes. Let steam in closed plastic bag or covered bowl 5 minutes to loosen skin.
- Peel off blackened skin, then cut out stem. Cut pepper in half, remove seeds and white pith, and cut into 1/2-inch strips.
- Heat oven to 400 degrees.
- Heat butter in small skillet over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Let cool.
- Whisk remaining ingredients except whole chives together in mixing bowl, then whisk in cooled shallot. Place tart pan on baking sheet. Pour egg mixture evenly into tart shell. Arrange pepper strips in sunburst pattern on tart and place whole chives between strips.
- Bake tart until custard is set and pastry is lightly browned, 15-20 minutes. Transfer tart to wire rack and let cool 10 minutes before serving.
Nutrition Facts : Calories 136, Fat 11.1, SaturatedFat 6.3, Cholesterol 100.1, Sodium 158.1, Carbohydrate 3.8, Fiber 0.4, Sugar 1, Protein 5.7
CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.
Provided by Kendra Vaculin
Categories Pasta Olive Oil Breadcrumbs Garlic Parsley Onion Bean Lemon Juice Pepper Lemon Lunch Dinner Dairy Free Tree Nut Free Soy Free Vegetarian Vegan Quick & Easy
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
- Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
- Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
- Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.
More about "panfriedmackerelwithredpepperandsquash recipes"
PAN-FRIED WHOLE MACKEREL RECIPE | EAT SMARTER USA
From eatsmarter.com
HOW TO MAKE BLACK PEPPER CHICKEN STIR FRY - ASIAN …
From asianfoodnetwork.com
10 BEST PATTYPAN SQUASH RECIPES | YUMMLY
From yummly.com
SIMPLE PAN FRIED MACKEREL - COOKBUZZ
From cookbuzz.com
10 BEST OVEN BAKED SQUASH RECIPES | YUMMLY
From yummly.com
PAN-FRIED MACKEREL FILLET - A CHEF ON TOUR
From touringcook.com
Cuisine BritishTotal Time 10 minsCategory Fish, Lunch, Main Course, StarterCalories 176 per serving
FIESTA AZTECA – MEXICAN RESTAURANT
From fiesta-azteca.com
SWEET PEPPER CHICKEN SKILLET | CLEAN FOOD CRUSH
From cleanfoodcrush.com
60 BEST SUMMER RECIPES | SUMMER DISHES YOU HAVE TO …
From food.com
PAN FRIED SPANISH MACKEREL RECIPE | BUFFALO COOKWARE MALAYSIA
From buffalo.world
SQUASH RECIPES | ALLRECIPES
From allrecipes.com
SPAGHETTI SQUASH WITH CHICKEN AND BROCCOLI - FAMILY FOOD ON THE …
From familyfoodonthetable.com
ONE-PAN BAKED LEMON-PEPPER CHICKEN | CLEAN FOOD CRUSH
From cleanfoodcrush.com
HOW TO PAN FRY MACKEREL : 6 STEPS - INSTRUCTABLES
From instructables.com
FRIED SQUASH - A SOUTHERN SOUL
From asouthernsoul.com
47 BEST HEALTHY WEIGHT LOSS FOODS | EAT THIS, NOT THAT!
From eatthis.com
PORK AND PEPPER STIR FRY - CHINA SICHUAN FOOD
From chinasichuanfood.com
RECIPE: PAN-FRIED MACKEREL WITH PEA SHOOTS AND SUMMER ... - MAIL …
From dailymail.co.uk
PAN-FRIED SPANISH MACKEREL | MISS CHINESE FOOD
From misschinesefood.com
PAN-FRIED MACKEREL WITH RED PEPPER AND SQUASH - CHAMPSDIET.COM
From champsdiet.com
FOOD MILES
PAN FRIED HADDOCK - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
MACKEREL FRY - THE BEST WAY TO COOK FRESH MACKEREL FILLETS
From recipesformen.com
20 BEST PATTY PAN SQUASH RECIPES FOR FALL SIDE DISH IDEAS
From countryliving.com
MACKEREL AND POTATO STIR-FRY | LUNCH RECIPES | GOODTO
From goodto.com
PAN FRIED MACKEREL FILLETS WITH PARSLEY, MINT AND ANCHOVY SAUCE
From apriljharris.com
SALT AND PEPPER SQUID (CHINESE FRIED CALAMARI!) - THE WOKS OF LIFE
From thewoksoflife.com
LUCY WAVERMAN: 10 FALL RECIPES STARRING SQUASH, THE SEASON’S STAPLE ...
From theglobeandmail.com
PEPPER STEAK STIR FRY - DINNER AT THE ZOO
From dinneratthezoo.com
PAN-FRIED BLACK PEPPER CHICKEN - CHINA SICHUAN FOOD
From chinasichuanfood.com
PAN-FRIED SMOKED MACKEREL FROM THE SEAFOOD SHACK: FOOD
From app.ckbk.com
BEST STUFFED ACORN SQUASH WITH RED WINE CRANBERRY SAUCE …
From foodnetwork.ca
BRILLIANT BUTTERNUT SQUASH RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
FRIED MACKEREL IN A SPICY SAUCE RECIPE - BBC FOOD
From bbc.co.uk
FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS
From food.com
SQUASH: BASIC FACTS AND COOKING TIPS - THE SPRUCE EATS
From thespruceeats.com
HOW TO PAN-FRY MACKEREL FILLETS - GREAT BRITISH CHEFS
From greatbritishchefs.com
MARY BERRY SAUSAGE RED PEPPER HOT POT | BBC2 SIMPLE COMFORTS
From thehappyfoodie.co.uk
PAN-FRIED MACKEREL WITH SPICY TOMATO DRESSING - FOOD NETWORK
From foodnetwork.co.uk
PAN-GRILLED MACKEREL FILLETS WITH SPINACH MASH - WOOLWORTHS TASTE
From taste.co.za
WHAT'S COOKING?: PAN-FRIED MACKEREL FILLETS IN OATMEAL - BLOGGER
From timskitchen.blogspot.com
You'll also love