Recipes for these spices?

Question

they dont have to have the spices in together

no shellfish, im major allergic

anyway,

mint leaves

and lemonthyme

and some awsome recepies with hot peppers yum yum

theyre all mjorly fresh, gonna pick them from the garden

Answer 1

http://www.recipematcher.com/

This site is a great help when I'm stuck or my guests have food concerns.

Answer 2

Vietnamese Beef PHO

4 quarts beef broth

1 large onion, sliced into rings

6 slices fresh ginger root

1 lemon grass

1 cinnamon stick

1 teaspoon whole black peppercorns

1 pound sirloin tip, cut into thin slices

1/2 pound bean sprouts

1 cup fresh basil leaves

1 cup fresh mint leaves

1 cup loosely packed cilantro leaves

3 fresh jalapeno peppers, sliced into rings

2 limes, cut into wedges

2 (8 ounce) packages dried rice noodles

1/2 tablespoon hoisin sauce

1 dash hot pepper sauce

3 tablespoons fish sauce

In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.

Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.

Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

Answer 3

Stuffed Green Peppers

Ingredients

1 tablespoon butter

4 green bell peppers

1-1/2 pounds ground sirloin

1/2 pound ground sausage (hot, mild, your choice)

1 small white onion, diced fine

Oregano, seasoned pepper and fennel seed [optional] to taste

6 Roma tomatoes

2 teaspoons of crushed garlic or 1/2 teaspoon garlic powder

6 ounces of fresh feta cheese, crumbled

1/2 cup grated Parmesan or romano cheese

1/2 cup shredded mozzarella cheese (optional)

Instructions

Preheat oven to 350 degrees F.

Spray casserole dish with PAM. Cook ground sirloin and sausage at low to medium heat, stirring often. Once meat is cooked through, drain thoroughly. Add all butter, onions, garlic, oregano, seasoned pepper, fennel seed and 3/4 of tomatoes. Simmer over low heat approximately 20 minutes.

Cut off tops of all peppers, remove inner seeds and membranes; wash and dry thoroughly. Fill all peppers with meat mixture, alternating with a layer of feta and parmesan cheeses. Place peppers into a casserole dish, side by side, adding the remaining tomatoes to the dish (around and under the peppers so they cook up and into the peppers.) [Alternatively, you can cut peppers in half vertically and stuff each half, making serving easier and speeding bake-time.]

Add any remaining mixture around the peppers and sprinkle all remaining feta and parmesan cheeses on top. Add shredded mozzarella cheese if desired for a hint of extra flavor. Bake at 350 degrees F for approximately 30 minutes or until browned and bubbly as desired.