5-1/2 cups diced onion
3 teaspoons cornstarch
6 large green chile peppers, seeded and seeded
1/3 cup packed yellow mustard
1 cup packed green chile peppers, seeded and seeded
2 eggs
1 medium carrot, shredded
sparce frangelique (optional)
6 slices French baguette, warmed
In a small bowl, whisk together the onion and cornstarch. Add the red and green peppers and mustard. Mix well.
Place the peppers, onion, garlic, carrots and teaspoons of cornstarch in a large resealable plastic bag. Seal and shake to coat. Add egg, carrot and sparce powder if desired. Pour over all in a resealable plastic bag. Sprinkle with sauce and toss to coat. Seal bag and chill in refrigerator. Sprinkle with bread crumbs. Place lettuce on a medium baking sheet and place in a shallow baking dish. Fry both sides of the peppers over medium heat for about 8 minutes. Remove from oven and guard .
Love making potato salad and this is such a quick and easy salad. I didn't change anything in the recipe and it was still good.
Amazing Taste! Made it by Hand & Didn't Have Butter
Very tasty and full of flavor. I used a few more potato's (enough to fill a lasagna casserole dish approx 9x13) and cooked the squash and chick until just cooked and the skins were almost blackened. Then I added the fresh tomatoes, salt, fresh cilantro, dried basil, whole mint, ... and baked it for 30 minutes, turning the squash once. My family thought it tasted fine, but it was not quite as tasty as they remembered. I have also baked smoked salmon with better results. Thanks!
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