Super Foods: Penne with Red Pepper Sauce and Broccoli | Submitted By: jessica

4 tablespoons olive oil1 1/2 cups chopped onion2 cloves garlic, minced2 red bell peppers, chopped1/4 cup almonds2 teaspoons balsamic vinegar1/2 teaspoon saltfreshly ground black pepper1/8 teaspoon cayenne pepper4 cups broccoli florets1 pound penne pasta1/3 cup grated Parmesan cheese1/2 cup fresh basil leaves, cut into thin stripsHeat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes. In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them. Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm. Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot. Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately. Amount Per Serving  Calories: 551 | Total Fat: 18.7g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Penne with Red Pepper Sauce and Broccoli

Servings Per Recipe: 5

Amount Per Serving

Calories: 551

Total Fat: 18.7gCholesterol: 5mgSodium: 358mgTotal Carbs: 80.8g    Dietary Fiber: 7.7gProtein: 19.2g VIEW DETAILED NUTRITION
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Sandwiches: BBQ Feta and Hot Banana Pepper Turkey Burgers | Submitted By: JENA-RATOR

1 pound ground turkey1/4 cup seeded, chopped banana peppers1/2 cup crumbled feta cheesesalt and pepper to tastePreheat an outdoor grill for high heat. In a bowl, mix the turkey, peppers, and feta cheese. Season with salt and pepper. Form the mixture into 4 patties. Cook patties about 8 minutes per side on the prepared grill, to an internal temperature of 180 degrees F (85 degrees C). Amount Per Serving  Calories: 252 | Total Fat: 15.3g | Cholesterol: 112mg Powered by ESHA Nutrient Database

BBQ Feta and Hot Banana Pepper Turkey Burgers

Servings Per Recipe: 4

Amount Per Serving

Calories: 252

Total Fat: 15.3gCholesterol: 112mgSodium: 562mgTotal Carbs: 1.7g    Dietary Fiber: 0.3gProtein: 27.1g VIEW DETAILED NUTRITION
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Burgers: Thyme Pepper Burgers | Submitted By: NORTHERNLIGHTS

1 egg, beaten2 tablespoons milk3/4 cup soft bread crumbs3/4 teaspoon salt1/2 teaspoon ground nutmeg1 pound ground beef1/2 cup chopped onion1 cup beef broth1 tablespoon all-purpose flour1 1/2 teaspoons Worcestershire sauce3/4 teaspoon dried thyme1 medium green bell pepper, cut into stripsIn a large bowl, mix together the egg, milk, bread crumbs, salt and nutmeg. Add ground beef, and mix by hand until well blended. Shape into 4 patties. Place a skillet over medium heat. Add patties, and brown for 3 to 4 minutes on each side. Remove from the skillet. Add onion to the skillet, and cook until tender but not browned. Drain off excess fat. Whisk together beef broth and flour. Pour into the skillet, and stir in Worcestershire sauce and thyme. Cook over medium heat, stirring until thickened. Return patties to the skillet, and add green peppers. Cover, and simmer until burgers are cooked through, about 5 minutes. Amount Per Serving  Calories: 275 | Total Fat: 15.4g | Cholesterol: 122mg

This is definately the best skillet-cooked burger recipe I've had had. I followed the recipe primarily except for omitting the salt, pouring in a full can of beef broth to increase the sauce, and adding some provolone cheese at the end. The sauce was fantastic, with a great flavor. The down side: my husband and I found the burgers a little bland, because almost all the seasonings were in the sauce, rather than the burger. I think that for next time, my recommendation would be to sprinkle some of the thyme on each side of the burgers during the browning stage, along with some other seasonings, such as pepper, onion powder, and garlic powder. I will be making this again in the future. Was this review helpful? [ YES ]
6 users found this review helpful This is definately the best skillet-cooked burger recipe I've had had. I followed the recipe...
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Deep Fried: Salt and Pepper Squid | Submitted By: Belinda Stafurik

8 ounces calamari tubes2 tablespoons Szechwan peppercorns2 tablespoons sea salt1 cup all-purpose flour1 cup cornstarch3/4 cup peanut oilSlice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside. Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat. Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch. Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately. Amount Per Serving  Calories: 1294 | Total Fat: 83.3g | Cholesterol: 261mg

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Reviewed on Apr. 3, 2007 by kc    I had to give this a rating even though I failed to add the key ingredients because it still turned out so well. Due to grandma's inability to eat anything remotely spicy, I did not add the peppercorns or pepper. I fried the squid in a layer of vegetable oil in a pan, rather than deep frying it. My kids gobbled it up. I cut the juvenile squid into 1/2 inch rings, left the tentacles as is, and tossed the whole thing into the mix of cornstarch, flour, and salt, which was in a ziplock bag. After thoroughly shaking to coat everything, I poured the whole thing into a sieve and shook it until all the excess coating came off, sort of like panning for gold. Then I dumped the whole thing into the pan. I practically stir fried the squid, but the coating still stuck. Then I placed the oily rings between paper towels. The oil soaked up four layers of Bounty paper towels, even though it didn't look very greasy. I will definitely be making this again. Maybe it turned out so tender because the squid was so young--the bodies were no more than 5 inches long. I can't wait to cook this without Grandma around so I can add some spices. Was this review helpful? [ YES ]
24 users found this review helpful I had to give this a rating even though I failed to add the key ingredients because it still... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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