857 nell recipes

Pepper pasta sauce with julienned red and yellow bell peppers, mushrooms, pepperoni, fresh tomatoes, and a dash of hot sauce, simmered 45 minutes over your favorite pasta.

A Mexican Veracruz-style sauce of dry-roasted cascabel chilies, garlic, fresh grapefruit and orange juice, and warm allspice. A bright, mildly smoky marinade for grilled fish, chicken, or pork.

Roasted and pickled hot peppers with banana, Hungarian, and bell varieties charred until blistered, peeled, then canned in vinegar brine. The roast adds smoky depth that raw pickled peppers can't match.

Vegan hummus pita sandwiches with whole-wheat pita, pickled red onion, mixed greens, and chopped red bell pepper. Quick lunch, no cooking, ready in 20 minutes.

Broiled vegetable medley with zucchini, eggplant, red peppers, and onion brushed in garlic-rosemary olive oil. A simple Mediterranean-style appetizer or side ready under the broiler in 10 minutes.

Texas caviar made from dried black beans slow-simmered with a smoky ham hock, then tossed with sauteed peppers, onions, and fresh tomatoes. A Lone Star classic side dish.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Japanese pickled cauliflower brined in cola, white wine vinegar, and sugar with bell pepper and celery. A quirky, sweet-tangy quick pickle ready overnight.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Tater tot casserole with seasoned ground meat, golden mushroom soup, onions, and red bell pepper baked under a crispy layer of tater tots. Easy weeknight comfort food.

Reuben bundles wrap corned beef, sauerkraut, and cheese inside crescent roll dough for handheld sandwiches. Classic deli flavor in a portable baked package.

Pita bread calzone stuffed with ham, Jarlsberg cheese, sauteed peppers, and mushrooms. A quick, single-serving lunch baked in foil until golden.

A sweet pepper jelly made from ground bell peppers, sugar, vinegar, and fruit pectin. Bright, tangy, and spreadable, this Swiss-style relish is a canning pantry staple.

A playful Hanukkah fruit salad the kids will love: banana halves standing in pineapple rings to look like candles, topped with orange gumdrop flames and green pepper handles. No cooking, just crafting and snacking.

Hot three pepper relish made with sweet bell peppers, apple cider vinegar, and pectin for a thick, jam-like spread. A sweet-hot condiment that's perfect for canning and gift giving.

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, tomatoes and a variety of spices.