Tag Archives: peppers

Pepper Stew

Posted on June 9, 2014 by tbuzzee

I came across a recipe for Hungarian Pepper Stew on some web site or another, and thought it might could be a tasty dish. I was correct. It’s flexible, too. You can serve this on its own as a veggie, … Continue reading →

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Shepherd’s Pie – with a Twist

Posted on April 28, 2014 by tbuzzee

Ah, the traditional shepherd’s pie. Meat, potatoes, veggies; what’s not to love? Except… this shepherd’s pie is made with home made longaniza sausage and, in place of the potatoes, cauliflower, nicely smashed with cheese and seasoned with just a wee, … Continue reading →

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The Doris Project (TDP) Week 5: Spaghetti Sauce

Posted on February 5, 2014 by tbuzzee

I came across this hand-written recipe in The Doris Project bag and figured; if someone cared enough to write the recipe down, I should at least give it a try. But… I needed to make a few changes first. To … Continue reading →

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Parfait! Chili Sauce (now with FOUR vinegars!)

Posted on December 6, 2013 by tbuzzee

This sauce – originally based on a non-recipe recipe – “toss this, that, and the other in a pot and cook until you’re happy with it” – just keeps getting better and better. The last time I posted my recipe, … Continue reading →

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New! Improved! Best by Far! ‘Za! Dough

Posted on October 7, 2013 by tbuzzee

Yeh… just look at that pretty little ‘za! sitting there on the stone, flaming hot cast iron disk, whatever you use to bake ‘za! Nicely shaped, very nicely topped, and baked to crispity perfection. I knew I was on to … Continue reading →

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Sherry Peppers Sauce

Posted on September 30, 2013 by tbuzzee

We were on vacation in one of our favorite spots: Door County, Wisconsin; and ‘roughing it’ in my preferred way – in a fully appointed ‘cabin’ with all of the amenities. Except… while I did pack some of my favorite … Continue reading →

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(Garlic) Sausage ‘n Peppers ‘n Pasta

Posted on September 26, 2013 by tbuzzee

Garlic, as in Portuguese-style garlic sausage (Linguiça), fresh garlic added with the peppers and onion, and then additional garlic included with the roasted tomatoes added at the end. Our local market stocks their version of my very favorite type of … Continue reading →

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Parfait! Balsamic Roasted Peppers

Posted on April 26, 2013 by terry

After all the process and production involved in making the sauce(s), then the pork, and then the buns this week, I thought I’d close with a very simple, but incredibly tasty way to treat your peppers. Fergetabout the blackening and … Continue reading →

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Parfait! Ciao! Piccolo

Posted on March 29, 2013 by terry

I do enjoy a nice giardiniera, but our traditional, Chicago-style, condiment is, while wicked tasty, packed in oil and so unsuitable for home canning – which means that if I make two gallons of the stuff, I need to use … Continue reading →

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Chicken Lasagna

Posted on March 18, 2013 by terry

Rich came across this lasagna recipe that he wanted me to try. The original, from the very nice folk at Betty Crocker, looked tasty, and I loved that you let the whole thing rest overnight before baking… but… it looked, … Continue reading →

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