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1 small red bell pepper, cut into strips. 1 small white onion, halved and sliced. ¾ tsp. kosher salt, plus more for cooking potatoes. ½ tsp. freshly ground black pepper. ½ tsp. dried oregano. 6 ...
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In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into 1/2-inch circles and separate into rings. Place the remaining flour in a sealable ...
The potatoes and the bell peppers are fried (varying according to taste) and are served hot. The origin of the dish is disputed. [ 1 ] The dish has been claimed to originate in the early 1900s [ 2 ] from a Boston restaurant known as Jerome's [ 3 ] and from a Manhattan restaurant known as Jack's during the same time period.
The "holy trinity" in Cajun and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée , gumbo , and jambalaya all start from this base.
Sausage and peppers is a dish in Italian-American cuisine prepared using Italian sausage and peppers (such as bell peppers) as primary ingredients. [ 1 ] [ 2 ] [ 3 ] It is served as a dish on its own, sometimes with the use of additional ingredients such as tomato sauce, onions and pasta, and is sometimes served in the form of a sandwich.
[4] [5] In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. "Tacos de arrachera" is applied to the northern Mexican variant of the dish. Fajita wraps Beef fajita in San José, Costa Rica
These chicken wings are oven-baked until crispy then tossed in lemon pepper, butter, hot sauce, honey, and lemon juice. This zesty recipe is a hit on game day!