PEPPERONCINI
Love to have these on hand to add to a sandwich or to top cream cheese and crackers with hot pepper jelly!
Provided by Aroostook
Categories Peppers
Time 1h10m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
- Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
- Bring brine mixture to a boil.
- Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
- Pack peppers tightly into clean hot pint jars.
- Cover peppers with brine and lLeave 1/2 inch head space.
- Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
- Leave for at least 4 weeks to"cure" before using.
PEPPERONCINI BEEF
Roast beef cooked in a slow cooker with garlic and pepperoncini makes a delicious and simple filling for gyro sandwiches. Serve on hoagie rolls with provolone or mozzarella cheese, and your choice of condiments.
Provided by Joyce
Categories 100+ Everyday Cooking Recipes
Time 8h20m
Yield 8
Number Of Ingredients 5
Steps:
- Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
- Cover, and cook on Low for 6 to 8 hours.
- When making the sandwiches, place meat in rolls, top with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches!
Nutrition Facts : Calories 998.3 calories, Carbohydrate 71.5 g, Cholesterol 159.7 mg, Fat 52.7 g, Fiber 4.2 g, Protein 55.9 g, SaturatedFat 23.7 g, Sodium 2550.1 mg, Sugar 5.2 g
INSTANT POT PEPPERONCINI PORK ROAST RECIPE
This Instant Pot Pepperoncini Pork Roast is packed with flavor and so easy to make! A definite crowd pleaser!
Provided by Camille Beckstrand
Categories Main Course
Time 1h35m
Number Of Ingredients 5
Steps:
- Place pork roast in the Instant Pot. Pour entire jar of pepperoncini peppers and juice on top of roast.
- Add in chicken broth.
- Sprinkle top of roast with dry ranch dressing mix and ground black pepper.
- Put your lid on the pot and put the VALVE on sealing (not venting). Press the MANUAL (or PRESSURE COOK) button and set timer for 60 minutes (or 20-25 minutes per pound of your roast).
- When timer is finished, let pressure do a NATURAL RELEASE (it will take at least 20 minutes - I prefer to let it sit in my Instant Pot on the "keep warm" setting for a couple of hours and it will literally fall apart).
- Shred or slice roast (it should fall apart pretty easily) and serve.
- This is delicious served on top of buns as sandwiches, on top of salads, or even eaten as is with a side of mashed potatoes. It's super versatile.
Nutrition Facts : Calories 231 kcal, Carbohydrate 5 g, Protein 28 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 457 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
STUFFED PEPPERONCINI
If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these.
Provided by VALLY
Categories Appetizers and Snacks Spicy
Time 1h45m
Yield 36
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
- In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
- In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
- Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.
Nutrition Facts : Calories 52.2 calories, Carbohydrate 1.9 g, Cholesterol 10.1 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.1 g, Sodium 384.8 mg, Sugar 0.2 g
PEPPERONCINI POPPERS
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- Mix cream cheese and cheddar. Slice pepperoncini in half; fill each half with cheese mixture. Top with bacon. Roast on a baking sheet at 450 degrees until cheese is browned, about 8 minutes.
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