1. Place broccoli and pepper in a steamer basket over simmering water. Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender. Drain. 2. Arrange on a serving platter. Meanwhile, in a small saucepan melt the margarine. Stir in lemon peel, lemon juice, and pepper. Drizzle over broccoli mixture.

1. In a large mixing bowl combine green onion or white onion, bread crumbs, serrano peppers, chipotle peppers, and salt. Add beef; mix well. Shape meat mixture into four 3/4-inch-thick patties. 2. Grill hamburger patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degrees F.),*** turning once. Grill or toast bread or buns.** Serve burgers on grilled or toasted bread or buns with desired catsup, green tomato slices, red onion slices, and serrano peppers, if desired. Makes 4 servings....

1. Cut chicken into bite-size pieces and set aside. Stir together chicken broth and cornstarch; set aside. 2. Bring a large pot of salted water to boiling. Add frozen sweet pepper mixture and pasta. Return to boiling and cook for 2 minutes or until pasta is just tender. Drain and return to saucepan. Toss with 1 teaspoon of the olive oil. Keep pasta warm. 3. Meanwhile, in a large skillet heat remaining olive oil over medium-high heat. Add chicken, garlic, and crushed red pepper. Cook for 2 to 3 minutes or until chicken is no longer pink,...

1. Stir together catsup, black pepper, rosemary, basil, garlic powder, and, if desired, cardamom. Coat both sides of steak with catsup mixture. Grill steak on an uncovered grill directly over medium coals for 6 minutes. Turn steak; grill for 8 to 12 minutes more or until desired doneness. Cut into serving-size pieces. Garnish with fresh rosemary and serve with grilled sweet peppers, if desired. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place steak on grill over...

1. Coat a 9x1-1/2-inch round baking pan with cooking spray. Set aside. 2. In a large bowl stir together the 1 cup cornmeal, the flour, sugar, baking powder, baking soda, salt, and red pepper. In a medium bowl stir together buttermilk, egg product, and oil. 3. Add buttermilk mixture all at once to flour mixture. Stir just until moistened. Stir in corn and cheese. Spread into prepared pan. If desired, sprinkle with additional cornmeal. Bake in a 425 degree F oven about 20 minutes or until golden. Serve warm or cool.

1. Sprinkle both sides of meat with 2 teaspoons of the herb-pepper seasoning. In a large skillet cook chops in 1 tablespoon of the olive oil for 5 minutes. Turn chops. Cook for 5 to 7 minutes more or until juices run clear. 2. If necessary, cut vegetables into bite-size pieces. In a medium saucepan heat the remaining 1 tablespoon olive oil. Add vegetables and cook for 2 minutes. Carefully add broth. Bring to boiling. Stir in rice, roasted pepper, and the remaining 1 teaspoon herb-pepper seasoning. Return to boiling; cover and simmer 5...

Gas stove method: Lay chilies or peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high. Char chilies or peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes. Transfer chilies or peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel chilies or peppers (wear rubber gloves when handling chilies). Cut off tops and discard seeds and ribs. Broiler method: Preheat broiler. Quarter chilies or peppers lengthwise, discarding stems, seeds,...

1. To make chips, stack tortillas and cut into wedges with scissors or a sharp knife. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F. oven for 10 to 12 minutes or until light golden brown. Remove the chips from oven. Arrange the tortilla chips one layer deep, overlapping slightly, on an 11- or 12-inch ovenproof platter. 2. In a saucepan combine black beans and the 1/2 cup salsa; cook and stir over medium heat just until heated through. Remove from heat; spoon bean mixture over chips. 3. Sprinkle cheese,...

1. For dressing, in a screw-top jar combine olive oil or salad oil, vinegar, green onion, or chives, basil, sugar, mustard, and pepper. Cover and shake well. Chill, if desired. 2. In a skillet cook sweet pepper rings, covered, in a small amount of boiling water for 1 to 2 minutes or just until crisp-tender; drain and cool. Chill, if desired. 3. To serve, arrange tomato slices and sweet pepper rings on a spinach-lined platter. Sprinkle crumbled cheese over salad. Shake dressing well; drizzle over salad.Make-Ahead Tip: Prepare dressing;...

1. Heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 5 to 8 minutes or until tender. 2. Stir in zucchini, roasted pepper, water, and cumin. Reduce heat; simmer, covered, for 3 to 5 minutes or until zucchini is crisp-tender. Add salt and pepper to taste. Transfer mixture to a serving bowl; top with cheese. *Note: To roast sweet peppers, rub with cooking oil. Bake in a 425 degree F oven for 20 minutes or until skins char, turning once. Wrap in foil; let stand until cooled. Peel and seed.