ADVERTISEMENT
- Real Recipes from Real People -

Re: recipe for Stuffed Cherry Peppers

Misc.
I work in a fine dining seafood
resteraunt and we use the stuffed
cherry peppers with the ham and
cheese that you mentioned, but
they said it was more cost effective
for us to buy them already stuffed.
I am sure you could find them in a
specialty store maybe. The ones
we get are really good. I am sure
you could just buy a jar of cherry
peppers and stuff yourself with the
provolone cheese and proscuitto ham
and then put back in the jar the
peppers came from, when our peppers
come in stuffed they are stored in the
original pepper juice to flavor the
ham and cheese. hope this helps
MsgID: 0018911
Shared by: Brenda, PA
In reply to: Re: recipe for Stuffed Cherry Peppers
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Crock Pot Recipes
  • January 7, 2008 Recipe Swap CROCK POT RECIPES All Recipes Posted This Week - Mix-and-Match Menu...
  • Pasta Salvi - description, recipe of sorts
  • Pasta Salvi - description The most popular menu items are Pasta Salvi, wide egg noodles blended in cream sauce, breaded with Japanese bread crumbs, then deep fried, patrons can order it plain or topped with marinara and...
  • Beef Stew in a Pumpkin Shell (Argentina)
  • Beef Stew in a Pumpkin shell This is a popular hearty stew in Argentina. 2 pound of beef, cut in bite size cubes 1 small onion, finely chopped 2 garlic cloves, minced 1 tablespoon olive oil 2 large tomatoes, coarse...
  • Honey-Bourbon Ham Steak (grilled)
  • HONEY-BOURBON HAM STEAK "Ham and honey are a dynamic duo, balancing saltiness and sweetness. Add a little smoky sour-mash whiskey and you've got a trio that'll dance on your tongue all night. Since the ham here is alr...
  • Apple Popcorn Brittle (using apple juice)
  • APPLE POPCORN BRITTLE 1 quart popped popcorn 2 cups apple and cinnamon flavored cereal 1 cup cocktail peanuts 3/4 cup apple juice* 1 cup sugar 1/4 light corn syrup 1/2 teaspoon vinegar 1/4 teaspoon salt In a b...
ADVERTISEMENT
  • Charred Red Onion Salsa (food processor)
  • CHARRED RED ONION SALSA 3 medium red onions, skin on, halved (about 1-1/2 pounds) 1/4 cup olive oil 1/4 cup balsamic vinegar 2 tablespoons white wine vinegar 1 teaspoon bottled crushed red pepper flakes 1 cup whole pi...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Re: recipe for Stuffed Cherry Peppers
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!