Bell Pepper Poems | Examples

Choux Part 3 En dehors

salt and pepper six large beeff bones bake at 350 for 35 to 40 mins.
remove a cool
remove marrow from the bone and set aside
2 cups of chopped minced fine cremine mushrooms
1 cup of olives chopped fine
1/2 cup of minced onion
2 T of minced garlic
4 T of roasted bell pepper
1/2 stick of butter
salt and pepper
1 teaspoon of cayenne pepper
4 T conagac
2/3 cups of heavy cream
2 T of dried thyme
Cook the mushroom duxelles. Sauté very finely chopped mushrooms, shallots, and thyme together into a flavorful paste. 
mix in marrow
mix well and set aside

We want Two cups of cooked fork tender pot roast
shred pot roast into small fine pieces
and add to the mushroom mixture
cut the Pate A Chouxs in half removing any extra filling
or remove the tops
layer prosciutto in the puffs and
add beef mixture
serve with Crispy Garlic Parmesan Fries
and Salad with a light vinaigrette and
Cabernet Sauvignon and Merlot
Enjoy!

Buffet Crampon

12 pork chops
thick about one inch
make a flour mix
2 tablespoons of salt
ground ginger 2Tablespoons
2 Cayeene pepper
2 T of Onion powder
1 T garlic powder
1 T Paprika
5 T breadcrumbs
1/2 c of parmesan cheese
1 cup of crushed corn flakes
2 C of flour
 3 eggs 1 cup of milk egg wash
dip and fry in Olive oil
until golden brown (not done)
transfer to a baking pan

in a skillet
sautee
 11/2 cup of onions diced
4 T crushed garlic
3 cups of sliced mushrooms
1 grated apple
3 tablespoons of fennel bulb grated
2 cups of red bell pepper
1 tablespoon of pepper flakes
saute until onions are translucent
add 1/4 cup of lemon juice
1/2 cups of vermouth
2 T brown sugar
4 tablespoons of butter
1/2 c of heavy cream
1 c of veggie stock
1/2 cup of chopped parsley
1 teaspoon of liquid smoke
make a loose sauce and pour over pork chops
bake 350 degrees for about 45-50 minutes
or until done.

Zhitellshire

Phytonutrients: They
Cabbage and Turnip Greens
1 tablespoon of basil
1 tablespoon of5 cups of sliced onions
5 cups of sliced red bell pepper
10 cups of sliced cabbage (shredded)
2 cups of turnip greens
1/2 cup of garlic minced
1 can of tomatoes diced
-------------------------------------------
(carmilize in a 350 degree oven for 35 to 45 minutes)
2 cups of chopped turnips
2 cups of cubed sweet potato
5 cups of diced cubed white potatoes
---------------------------------------------
9 cups of picnic shoulder broth
2 cups of chopped picnic shoulder fat and meat equal parts
8 Italian sausage casing removed

in a very large pot add pork fat
sausage and pork,
onions, garlic,, bell pepper
let it sautee for 15 minutes.
add broth
and cook turnip greens 
at least for 60 minutes check tenderness
add potatoes cooked turnips, and cabbage cook until the cabbage is done up to 15 minutes.(store bought or home made Potsteamers#30)
reserve some of the pot liquer from the turnips and cabbage
about 3 cups- in a steamer of collender with a pot with a lid
allow to pot stickers to cook0
serve turnips and cabbage with the potstickers!

Sweet Noodle Goongey

20 thin sliced eggplant or zucchini
brined and water and dried
30 slices of white tomato
30 slices of a good stiff red tomatto
4 tablespoons of crushed garlic
1 &1/2 cup of diced onion
2 lbs of sliced peperoni
4 cups of ground beef cooked
1 tub of ricotti
2 cups of cottage cheese
5 eggs
salt 
pepper
cayeene
mushrooms
spinach
roasted red bell pepper in oil

Love Speaks

1&1/2cups of chopped mushrooms
1/4 cup of drained chopped spinach
4 tablespoons of minced turkey liver
1 cup of chopped cooked bacon
1/4 cup of yellow bell pepper minced
1/2 cup dried parmesan cheese
1 cup of chopped olives
1 teaspoon of anchovy paste
5 tablespoons of minced garlic
1 cup of chopped onions
3 tablespoons of sour cream
5 tablespoons of heavy cream
2 tablespoons of olive oil
1 tablespoon of red pepper flakes
1 teaspoon of dried thyme
1 tablespoon of lemon juice
2 tablespoons of sundried tomato flakes
___________________________________

The Making of The Mallard Mimic
thinly sliced potatoes layered
 in rows
and fried in duck fat
to accompany the dish......_
filling for Mallard Mimic
Turkey 
stuffed (with the above)
with prosciutto and swiss cheese
Puff pastry wrapped in
swiss and prosciutto 
egg yolked glazed
with truffle powder and pork rind
crumbles
and hollindise

Puchners Boudin and Growl Recipe

5 pounds of ground pork shoulder
1/2 cup of ground pork shoulder skin
3/4 pounds of chicken livers cooked and chopped
1/4 cup of white whine
1 cup of pigfeet broth
3 cups of cooked rice
5 tablespoons of minced garlic
1/2 cup of minced onions
1/4 cup of celery finely chopped
1/2 cup of creamcheese
2 tablespoons of lemon zest
2 tablespoons of cayenne pepper
1 cup f red bell pepper chopped
1 seeded jalpeno pepper
1/4 chopped cilantro
2 tablespoons of salt
2 tablespoons of thyme
1&1/2 tablespoons of oregano
4 tablespoons of olive oil

sautee veggies set aside
mix with creamcheese and
and pigfeet broth and chicken livers


in mixing bowl mix
mix fat and pork
mix well and add all the seasonings
pinch a pattie and cook and taste
for adjustments.. mix with creamcheese mixture 
using a grinder with sausage casing attachedment
create links
broil ,grill, boil or roast.

you can use
6 pounds of ground chicken
and 
1 cup of shortening or butter
instead of pork.
just add 1/4 cup of feta cheese
and  ( omit the wine)1/4 cup of lemon juice
with 3 tablespoons of extra dry gin

The Terrific Two

Sari, Sari the woman spoke
I was delighted when I found she
spoke of supper, as I was hungry.
Majestic and Magificent
Lavish and slendid
modish and grand
Chic Genteel and posh
a delight for all
a great choice of food!
Marvelous and grand!
Might a world of hungry people
eat and enjoy!










cups of cooked rice noodles drained
1 cup of steamed chopped spinach
1/2 cup of roasted red bell pepper
1/2 cup of lemongrass
2 tbsp of fish stock
1 teaspoon of chopped ginger
7 green onions chopped
1 cup of chopped cooked pig feet meat
5 crushed garlic cloves
3/4 cups of cilantro
1 pound of shrimp jumbo steamed and chopped
1/4 cup of lime juice plus 1 teaspoon of  rice vinegar plus 1 table spoon
of pomegranate molasses plus 1/2 teaspoon of gin and
 1& 1/2 tablespoons of cayenne peppers
6 cups of chicken broth
2 star anise
Sautee ginger,garlic,onion and lemongrass, five minutes tossed
and remove from heat.
boil chicken stock mix in vinegar and molasses mixture.
add pig feet and spinach and
allow to simmer.
remove stock from heat add all ingredients and serve!

Atta-Bouis

Yeast buttermilk waffle batter
6 cups

Mix in 1/4 cup each
Shredded cabbage
Carrots
Red bell pepper
Onions
Bacon
Parmesan cheese

1 cup of diced lobster
4 tablespoons of minced garlic
1 cup of diced shrimp
 Mix
Make waffles

Serve with
Lemon cream cheese sauce


Or


Roast pork
Sliced thin
Make about
Two cups of
Pork gravy 
Pork broth and ah
Roux
Medium to thick
Three tablespoons of
Basil crown royal
And garlic
Add 1/4 heavy cream
1 tablespoon pine nuts
1 cup of slice mushrooms sauteed
In trouffe oil top waffle with pork slices
And top with gravy

Atta- Bouis

Yeast buttermilk waffle batter
6 cups

Mix in 1/4 cup each
Shredded cabbage
Carrots
Red bell pepper
Onions
Bacon
Parmesan cheese

1 cup of diced lobster
4 tablespoons of minced garlic
1 cup of diced shrimp
 Mix
Make waffles

Serve with
Lemon cream cheese sauce


Or


Roast pork
Sliced thin
Make about
Two cups of
Pork gravy 
Pork broth and ah
Roux
Medium to thick
Three tablespoons of
Basil crown royal
And garlic
Add 1/4 heavy cream
1 tablespoon pine nuts
1 cup of slice mushrooms sauteed
In trouffe oil top waffle with pork slices
And top with gravy

Simply Devine

2 cups of pureed roasted sweet potatoes
2 cups of sliced mushrooms ( sauteed in olive oil)
6 cups of pork stock. OR
3 1/2 cups each of pork and veggie stock
5 tablespoons of crown royal
1 cup of sauteed onion
1/4 of sauteed crushed garlic
3/4 of sun dried bell pepper
2/3 cup of chopped spinach
1 cup of heavy cream
2 cups of shredded roasted pork
2 cups of diced boiled potatoes
2 tablespoons of cayenne
1 teaspoon each of thyme ,rosemary, fennel seeds
2 crushed tumeric
5 tablespoons of orange juice
7-8 poached eggs

Poach eggs set aside

Bring stock, sweet potatoes, and heavy cream to a boil
allow to thicken.Add orange juice crown royal.add all but the eggs. Taste and season. Add eggs top top of soup in serving bowl.

Cempal Bife

5-6 pounds of meaty oxtails
1 cup of olive oil
1 cup of flour
3 tsp. Of dried thyme
5 tablespoons of cilantro
1 cup of celery
1 cup of chopped onion
1 cup of red bell pepper
3 chopped chipotle peppers
1 bottle of beer
2 cups of ginger ale
1/4 cup of lemon juice

Combine spices with flour coat oxtails and brown in oil. Add beer, ale and lemon juice, cook until tender, about three hours.

Remove oxtails from the sauce. And place
in a large pot.

In a sauce pan add
1 cup of orange juice
1 cup of brown sugar
3 tablespoons of cornstarch
1 tablespoon of Garlic
1/4 cup of sesame seed oil
Cook to make a quick sauce remove from the heat. Add to the oxtails 5 cups of steamed broccoli flowers, and 3 cup of  steamed carrots.

Sauce of the oxtails add 6 cups of boiled potatoes, toss in sauce.

Ne Jamais Repliquer

5 cups of heavy cream
3 cups of pureed shrimps
2 cup of crawfish
2 cups of crab meat
1 1/2 cup of cooked polish sausage( minced)
5 cups of chicken stock
1/2 cup of olive oil and flour roux( 1/2 c of flour and 1/2 olive oil cook tannish brown)
2 tablespoons of cayenne pepper
1 cup of sauteed onions
1  cup of minced celery
1 cup of red bell pepper
1/4 cup of chopped garlic
1/4 cilantro
1/2 cup of lemon juice
1/4 sherry

in a pot add roux and garlic and vegetables,
bring to a simmer
add sausage, shrimp, crab, crawfish
add sherry
add stock and allow the stock to thicken
add cream and remove from the heat.
serve with egg noodles or rice and yeast rolls.

Pommes De Terre a La Creme Avec Poulet Et Lapin

6 CHICKEN THIGHS
1 RABBIT ( IN PEICES)
3 tABLESPOONS OF CAYENE PEPPER
5 tABLESPPONS OF ROSEMARY
3 tABLESPOONS OF tHYME
5  TABLESPOONS OF MINCED GARLIC
3 CUPS OF SLICED MUSHROOMS
1 CUP OF YELLOW BELL PEPPER
1 CUP OF CHOPPED HAM
1 CUP OF MINCED ONION
1 CUP OF DICED CELERY
1 DICED CARROTS ( STEAMED)
1 CUP OF SOUR CREAM
3 CUPS OF CHICKEN STOCK
2 CUPS OF VERMOUTH
1/2 CUP BROWN ROUX ( 1/2 FLOUR & 1/2 CUP OF OLIVE OIL)
4 CUPS OF PEELED AND SLICED POTATOES

IN TWO PANS WARM OLIVE OIL, SALT AND PEPPER RABBIT AND CHICKEN
ADD CHIKEN (SKIN SIDE DOWN) AND RABBIT, BROWN EACH SIDE IN OLIVE OIL. REMOVE FROM HEAT.
 IN THE SECOND PAN ADD OLIVE OIL, ADD POTATOES COOK POTATOES UNTIL SOFTENED, ADDMUSHROOMS, ONIONS AND GARLIC CELERY AND CARROTS CHICKEN STOCK , WHEN THE STOCK BEGANS TO BOIL, REMOVE FROM THE HEAT.
BACK IN THE FIRST PAN, ADD HAM AND ROUX, WHEN ROUX HAS WARMED ADD VERMOUTH, ADD CHICKEN AND RABBIT BACK TO THE PAN, AND REMOVE FROM THE HEAT. ADD SOURCREAM TO THE POTATOES
IN A LARGE BAKING PAN ADD POTATOES TOP WITH SEASONING, AND COVER THE THEM WITH RABBIT AND CHICKEN AND GRAVY.
COOK FOR 1 HOUR AT 350 DEGREES. COVERED WITH FOIL.

Her Inner Ear

bassoons & oboes
they rehearsed in the atrium
 to the on lookers delight
the sounds of the oboes were soothing
they were like the sun setting into night
the chefs were amazing
 and the sounds of the bands,
I asked my lover for favor
 I was brave and took the chance!




6 pork tongues
1& 1/4 cup of cocnac
1 gallon of grape juice
2 cups of pomegranate juice
1/4 cup of minced garlic
2 cup of chopped onions
1 cup of green bell pepper
1/4 cup of gingerroot minced
1 cup of soy sauce
1 tablespoon of turmeric
3 tablespoons of cayenne pepper
cook for two to three hours until tongues are done and tender
drain broth/stock: remove excess fat
measure 5 cups
add 3 1/2 cups of rice
cook rice until done...
add..
2 cups of crabmeat
2 cups of yogurt
1/2 cup of minced green onion
2 cups of asparagus
1 cup of parmesan cheese
3 crushed garlic cloves,
warm over heat until cheese melts

a little love some thymes goes a long whey!

Or So

1 cups of crabmeat
1 cup of pureed shrimp
2 cups of minced goeduck snouts
1 cup of minced catfish
4 cups of mushrooms (chopped fine)
2 tablespoons of cayenne
1/2 cup of lemon juice
6 T of chopped dill
3 tablespoons of tarragon
2 teaspoons of celery seeds
6 T garlic (crushed)
3/4 cups of olive oil
3/4 cups of flour
1 cup of minced onion
1/2 cup of yellow bell pepper
2 cups of heavy cream
2 cups of chicken stock
6 egg whites beaten (with peaks)


make a roux with flour olive oil, add onions, bell pepper, celery seeds,  garlic and mushrooms,
when the roux becomes brown, remove from stove add 2 cups of chicken stock, allow to cool slightly, add heavy cream and sit aside. add crab, fish, snouts, and shrimps. Season with, lemon juice cayenne, tarragon , and dill.
add egg whites, fold into the fishy mixture. bake in buttered rami cans: serve with a vodka, lemon, buttery, dill hollandaise.

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