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Garden Gazpacho
Spinach Wellington
Spinach Matzo Pie
Peppers & Spinach
Eggplant Parmegiana
Dip into Eggplant
Grilled Peppers
Lebanese Eggplant
Armenian Eggplant
Spicy Eggplant
Zucchini Boats
Zucchini & Tomato
Zucchini & Basil Filo
Zucchini & Parmesan
Zucchini Casserole
SnowPeas & Zucchini
Zucchini & Carrots
Acorn Squash
Squash & Garlic
Shredded Squash
Tomato Pilaf
Tomato Provencale
Tomato Pesto Omelet
Tomato Pepper Pasta
Cajun Tomatoes
Tomato & Chickpeas
8 Onion Quiche
Winter Vegetable Stew
Spring Asparagus Tart
Black Beans & Corn
Green Beans in Wine
Vegetable Cutlets
Vegetable Saute
All White Casserole
Grilled Mixed Veggies
Panang Vegetables
Vegetable Packets
Quiche Noel
Holiday Yams
Sweet Tzimmis
Brussels Sprouts
Vegetable Stew
Amber Onions
Turnips & Potatoes
Beets in Vinaigrette
Braised Leeks
Cabbage Strudel
Zippy Cauliflower
Cucumbers w/ Garlic
Snow Peas Canton
Broccoli & Almonds
Mushrooms Oriental
Curry Veggies
Vegetable Cutlets


      3 tablespoons Butter
      1 cup Red pepper -- Finely chopped
      6 shallots -- Minced
      1 head Broccoli, chopped into little pieces
      2 cups Bread crumbs
      2 Eggs -- beaten
      1/2 cup Cream
      2 tablespoons minced fresh Herbs
      Salt & pepper -- to taste



    Sauté red peppers, broccoli and shallots over med.- high heat and cook until tender  about 5 -6 minutes.
    Put in bowl.
    Add crumbs, eggs, cream, herbs, salt and pepper
    Chill at least 1 hour or as long as overnight.
    Preheat oven to 400.
    Shape mixture into small patties for appetizers, larger ones for dinner parties.
    Heat about 2 tablespoons oil in a sauté pan and sauté, turning once, until golden.  (about 4 minutes total cooking time)
    Drain on paper towels and transfer to baking sheet.
    Bake for another 6 - 8 minutes.
    Serve hot or cold.
    Note: Any combination of vegetables can be used - try different varieties and let me know!

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