pepperoncini

An Internet darling of a recipe, a favorite of mom bloggers and <a href="https://www.pinterest.com/nytfood/">Pinterest</a>, Mississippi Roast is traditionally made by placing a chuck roast in a <a href="http://thesweethome.com/reviews/best-slow-cooker/">slow cooker</a> and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini. And you can certainly cook it that way. The raves are justified. But replacing the packaged mixes is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. Cooking time will vary depending on the size of your roast and the effectiveness of your slow cooker. But six to eight hours generally does the trick. (If you're in the market for a slow-cooker, our colleagues at The Wirecutter have spent a great deal of time testing them. Check out <a href="http://thesweethome.com/reviews/best-slow-cooker/">their guide to the best on the market</a>.)

Mississippi Roast

chuck roast

kosher salt,

black pepper,

all-purpose flour

neutral oil, like canola

unsalted butter

mayonnaise

apple cider vinegar

dill

sweet paprika

buttermilk, optional

parsley,

Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.

Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.

As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

The best Antipasto Salad from Delish.com. 

Antipasto Salad

romaine hearts, chopped

lb. salami

mozzarella balls, halved

c. quartered artichoke hearts

c. cherry tomatoes, halved

c. chopped pepperoncini

c. sliced olives

c. extra-virgin olive oil

c. red wine vinegar

dijon mustard

oregano

red pepper flakes

Kosher salt

black pepper

I really loved this recipe!  I am doing the Keto diet. This salad was full of flavor, and fullness.  Does anyone know the nutrition facts?

This salad is the best! So tasty and fresh. This is definitely a staple in my home

https://streaming.hearstdigitalstudios.com/ee4a0a87-96b7-4b49-9560-dcd2b3066470/video_rover_16x9_1080p_hd_1588263465_67816.mp4

Antipasto Salad Is The PERFECT Desk Lunch

Inspired by California Pizza Kitchen’s tricolore salad pizza, this pizza features a mountain of brightly dressed greens and beans atop a crisp Parmesan crust. Rolling the dough very thin takes some patience, but the reward is a snappy crust similar to that of pizza tonda, a thin-crust pie that’s popular in Rome. The salad is made of arugula, white beans and pickled pepperoncini, dressed simply with olive oil and the brine from the peppers, but any salad topping would do. (The C.P.K. original had radicchio, greens, tomatoes and a honey-mustard dressing.) With an abundance of leaves atop, fold the pieces in half to eat, or embrace the mess — it’s all part of the fun.

Salad Pizza With White Beans and Parmesan

white beans,

extra-virgin olive oil,

Kosher salt and black pepper

Parmesan,

baby arugula

Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.

In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.

Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)

Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.

Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.

There’s a family of dishes that are both tangy and cozy: <a href="https://cooking.nytimes.com/recipes/1020115-hot-and-sour-dumpling-soup">hot and sour soup</a>, <a href="https://cooking.nytimes.com/recipes/1019750-braised-collard-greens">braised collard greens</a>, <a href="https://cooking.nytimes.com/recipes/11583-pasta-puttanesca">puttanesca</a>, <a href="https://cooking.nytimes.com/recipes/1016867-brisket-in-sweet-and-sour-sauce">brisket</a> and now, this pot of braised chicken and greens. Its bite comes from hot pickled peppers and their brine, while the comfort comes from browned onions, tomato paste, cumin and chicken broth — and the knowledge that you can make this dish quickly with boneless thighs and any dark, leafy greens in your fridge. Eat the stew on top of something starchy to soak up the broth; it’s especially good with crunchy olive oil-fried toast (see Tip).

Quick-Braised Chicken With Greens

olive oil

yellow onion, thinly sliced

Kosher salt (Diamond Crystal)

tomato paste

cumin

chicken broth

chicken thighs

toast

In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.

Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it’s too tangy or spicy) and brine (if it’s too sweet or flat). Eat with starch of choice.

The BEST Instant Pot Mississippi pot roast! Easy recipe for dinner + video guide! Check out serving ideas and our special secret Ingredient. Serve with rice or mashed potatoes for a complete meal.

Instant Pot Mississippi Pot Roast

chuck

beef broth

dry onion soup

salt and pepper (to taste

butter

Pour olive oil into the Instant Pot and press &quot;saute&quot;.

Add the meat and saute for about 5 minutes until brown on each side.

Pour beef broth and dry onion mix into the Instant Pot.

Add pepperoncini, salt, and pepper to taste, and butter and stir well.

Close the lid and cook on high pressure for 18 minutes.

When cooking time is complete, do a quick pressure release.

Open the lid, take out the beef, and shred.

Serve and enjoy :)

https://content.jwplatform.com/videos/ZYX6Zulf.mp4

Make the best Instant Pot Mississippi Pot Roast ever using this video guide. Full instructions, cooking tips, serving ideas and more for this meat recipe for dinner. Easiest Mississippi Pot Roast ever!

This Bacon Wrapped Pork Tenderloin with Cream Cheese &amp; Pepperoncini Peppers is stuffed with flavor and is always a huge hit! This pork tenderloin is tender, easy and of course, loaded with flavor and delicious! 

Bacon-Wrapped Pork Tenderloin with Cream Cheese &amp; Pepperoncini

pork tenderloin, 1-1.5 pounds

salt, salt & pepper)

cream cheese, softened

pepperoncini, sliced thin

bacon

Place the pork tenderloin on a baking sheet lined with aluminum foil.  Sprinkles with seasoned salt and rub it in.

Slice the tenderloin lengthwise, approximately 1-inch deep.

Slice the cream cheese into strips and press into the slit on the pork tenderloin.  

Top the cream cheese with the sliced pepperoncini.  Set the pork tenderloin aside.

Lay the bacon in strips on the pan with spaces in between. Place the pork tenderloin over the bacon and wrap it (see pics above). 

Cover with foil and bake for one hour.  Remove the top foil and continue to bake for another 20 minutes. 

If you'd like to brown it and crisp the bacon, broil for the last 3-5 minutes.

This is not a pork loin, it's a tenderloin. It's referenced as a loin in the title and all through the article just to get down to the recipe and see it's actually for a tenderloin.

The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible. This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot. Start with the lentils, then add the orzo partway through cooking so both become tender at once. (<a href="https://www.nytimes.com/2020/05/12/dining/one-pot-boiling-water.html">You can do the same</a> with any boiling ingredients.) The chewy orzo and velvety lentils then meet crisp, raw zucchini, crunchy nuts, and the pep of pickled peppers, scallions, lemon and a whole lot of fresh herbs — none of which requires more than a little chopping from you. Eat this protein-rich salad on its own, or add soft-boiled eggs, tinned fish, feta or pecorino, as you wish.

Orzo Salad With Lentils and Zucchini

Kosher salt (such as Diamond Crystal)

lentils

orzo

lemon juice (from 2 lemons)

pickled pepperoncini (about 6 to 8 peppers)

Black pepper

zucchini

pistachios

scallions, thinly sliced

Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.

Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into 1/4-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into 1/4-inch-thick triangles.) Add to the dressing and stir to combine.

Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)

This Antipasto Salad with Pepperoncini Vinaigrette packs major flavor! All the deliciousness of an antipasto platter on top of a salad and drizzled with a zesty pepperoncini vinaigrette!

Antipasto Salad with Pepperoncini Vinaigrette

romaine lettuce

mozzarella

prosciutto,

salami, (folded in quarters)

red onion, (sliced)

cherry tomatoes, (halved)

mixed olives, (sliced)

Tbsp red wine vinegar

Tbsp brine from Pepperoncini peppers

pepperoncini peppers

garlic

tsp salt

tsp pepper

Add romaine to a large bowl. Top with remaining ingredients, arranging in small piles for a pretty presentation.

Add all ingredients to a small food processor or blender and pulse until completely combined.

Drizzle vinaigrette over the salad, noting that you&#39;ll have more dressing than you need for one salad (save it for tomorrow!).

For the Pepperonicni Vinaigrette:

An Italian salad loaded with fresh goodness, plus salami, provolone, pepperoncini, and olives. It&#x27;s light, yet hearty, and extra flavorful with a zippy Italian vinaigrette!

Italian Chopped Salad

c. sliced pepperoncini rings

c. sliced black olives

lb. provolone, sliced 1/8" thick and then cut into 1/4" ribbons

cherry

Italian Vinaigrette

For the lettuce, I like pieces that are...

For the lettuce, I like pieces that are manageable bite-wise. I don't want to also need a knife to eat my salad! So I first cut the romaine vertically two or three times, from the root end (don't cut all the way through the root, to keep the head intact) to the tips of the leaves. Then I make cuts crosswise, into 1/2" to 3/4" ribbons. Discard the root end.

To assemble the salad: In a large bowl...

To assemble the salad: In a large bowl (my favorite salad bowl is a large stainless steel one), gently fold together red onion, pepperoncini, black olives, provolone, and salami. Drizzle about 1/2 cup of the Italian Vinaigrette over these ingredients, and then gently fold again.

Add prepared lettuce and tomatoes, gently folding to...

Add prepared lettuce and tomatoes, gently folding to incorporate. Taste for seasoning and add kosher salt and/or more of the vinaigrette, if desired. Sprinkle freshly ground black pepper over the top and serve immediately.

Grilled broccoli and pepperoncini pasta salad with lemony oregano dressing and fresh basil is a simple and hearty summer side dish.

Grilled Broccoli and Pepperoncini Pasta Salad with Basil

lemon juice

sea salt and ground black pepper,

yeast

water

agave nectar ((or other sweetener of choice))

Dijon mustard

garlic, finely minced

extra virgin olive oil,

broccoli,

chickpeas ((cooked, drained, rinsed))

red onion, finely chopped

olives,

pepperoncini peppers (about 6 peppers)

basil leaves, torn

vegan soft-style cheese ((optional))

Make the dressing. In a sealable jar, combine the lemon juice, salt, pepper, oregano, nutritional yeast, water, agave nectar, Dijon, garlic, and olive oil. Secure the lid and shake the jar vigorously to combine. Check the dressing for seasoning and adjust if necessary. Set aside.

Preheat your grill to high. In a medium bowl, toss the large broccoli florets with some olive oil, salt, and pepper. Once evenly coated, transfer florets to the grill and close the lid. Let the pieces char on one side for about 3 minutes. Carefully flip them over and let them char on the other side for another 2-3 minutes. Once the florets are evenly charred, transfer them back to the bowl and cover with a pot lid or dinner plate, allowing the broccoli to steam for 5 minutes.

Roughly chop the grilled and steamed broccoli and add it to the bowl with the pasta. To the bowl, also add the chickpeas, red onion, olives, pepperoncini, basil, and the crumbled vegan cheese (if using). Season the pasta salad with lots of salt and pepper. Pour the lemony oregano dressing on top. Toss everything to combine. Grab a fork and have a taste to check for seasoning. Adjust if necessary, toss one more time, and serve!

This grilled broccoli and pepperoncini pasta salad will keep in a sealed container in the fridge for up to 5 days. If you’re bringing it to a gathering and want to make ahead, I’d combine all of it except for the basil and vegan cheese. Toss those in at the last minute to keep everything looking vibrant!

This hearty sandwich roll is a perfect meal for meat lovers. Featuring a blend of savory deli meats and melty cheese, all rolled up into a warm and toasty bread, it's the perfect comfort food.

Meat Lover's Sandwich Roll Recipe by Tasty

sandwich bread

egg,

provolone cheese

mortadella

capicola

pepperoni

salami

peperoncini

garlic powder

italian seasoning

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Place a slice of bread on top of a piece of plastic wrap on large cutting board. Brush the right edge of the bread with egg wash and place the left edge of another slice of bread over the brushed edge, pressing together firmly. Repeat with the rest of the bread so you have a rectangle of 4 slices across and 3 slices down.

Using a rolling pin, roll out the bread so all of the pieces of bread are sealed together.

Spread mayonnaise over the bread, then arrange the sliced provolone across, starting about ¼ of the way up the bread. Layer on the mortadella, ham, capicola, pepperoni, salami, and peperoncini.

Starting at the bottom, roll the sandwich tightly, then cover snugly with plastic wrap. Chill in the refrigerator for 30 minutes.

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

In a small bowl, melt the butter in the microwave for 1 minute, stirring every 15 seconds, or until fully melted. Mix in the garlic powder and Italian seasoning.

Transfer the sandwich roll to the baking sheet. Brush the outside with the garlic butter and bake for 18-20 minutes or until golden brown.

Let the roll sit for 5 minutes before cutting into thick slices.

https://vid.tasty.co/output/87033/landscape_480/1522273959

Mexican Style Gefilte Fish

red snapper

flounder fillets (no skin

white onion (quartered, about 1/2 pound)

carrots (peeled and roughly chopped, about 1/4 pound)

eggs

matzo meal

salt

white pepper (or

onion

tomatoes

fish broth

ketchup

manzanilla olives

capers

Rinse the red snapper and flounder fillets under a thin stream of cool water. Slice into smaller pieces and place in the food processor. Pulse for 5-10 seconds until fish is finely chopped but hasn’t turned into a paste. Turn fish mixture into a large mixing bowl. Then place the onion, carrots, eggs, matzo meal, salt and white pepper into same bowl of the food processor. Process until smooth and turn into the fish mixture. Combine thoroughly.

Top 15 pepperoncini recipes from across the web

The most viewed pepperoncini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mississippi Roast

Antipasto Salad

Salad Pizza With White Beans and Pa...

Quick-Braised Chicken With Greens

Instant Pot Mississippi Pot Roast

Bacon-Wrapped Pork Tenderloin with ...

Orzo Salad With Lentils and Zucchin...

Antipasto Salad with Pepperoncini V...

Italian Chopped Salad

Grilled Broccoli and Pepperoncini P...

Meat Lover's Sandwich Roll Recipe b...

Mexican Style Gefilte Fish

Pizza Night Salad

Pepperoncini Aioli

Spicy Pepperoncini Salad Dressing

Top 15 pepperoncini recipes from across the web

The most viewed pepperoncini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mississippi Roast

Antipasto Salad

Salad Pizza With White Beans and Pa...

Quick-Braised Chicken With Greens

Instant Pot Mississippi Pot Roast

Bacon-Wrapped Pork Tenderloin with ...

Orzo Salad With Lentils and Zucchin...

Antipasto Salad with Pepperoncini V...

Italian Chopped Salad

Grilled Broccoli and Pepperoncini P...

Meat Lover's Sandwich Roll Recipe b...

Mexican Style Gefilte Fish

Pizza Night Salad

Pepperoncini Aioli

Spicy Pepperoncini Salad Dressing

The most viewed pepperoncini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine