"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Unstuffed banana pepper soup Recipe

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This recipe for Unstuffed banana pepper soup, by , is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amy

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground pork
1 large sweet onion (chopped)
7 large banana peppers (mix of sweet & hot)
3 cloves of garlic
salt
pepper
1 t. Italian Seasoning
1/3 c. flour
4 c. chicken stock/broth
1 c. milk
8 oz cream cheese
1 c. mozzarella (shredded)
4 T. breadcrumbs

Directions:
Directions:
In a Dutch oven, cook the pork over medium heat, breaking apart with a wooden spoon. Cook until browned. Drain fat (if any), leaving about two teaspoons. Add onions, peppers, garlic, salt, pepper & Italian seasoning. Cook, stirring often, until vegetables comes just tender. Stir in flour and cook for approx. 1 minute. Stir in chicken stock/broth and milk. Let mixture boil and then reduce to simmer. Continue to cook until mixture thickens. Stir in cream cheese. Taste and season with salt & pepper.

Preheat broiler. For each serving, put in crock and top with mozzarella cheese and breadcrumbs and broil until melted.

 

 

 

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