Pickled Peppers

From Farm Where Life is Good

<p>Sometimes a sub-sandwich or wrap-sandwich just needs a little pizzaz. 3-4 slices of pickled peppers is just the key. And being a capsaicin (i.e. (E)-N-(4-Hydroxy-3-methoxybenzyl) -8-methylnon-6-enamide, trans-8-Methyl-N-vanillylnon -6-enamide) wimp, I need the sweet ones to start with. So, I sneak only a little bit of fire in these beauties!</p>
Source: Ball Complete Book of Home Preserving
Servings: 5 pints
Ingredient keywords: pepper, garlic
View This Recipe

Pickled Ramps

From Northeast Georgia Locally Grown

<p>These are supposed to keep in the fridge for 2 weeks before eating, but we can never resist. They are really delicious! My husband likes them on his hot dogs. I just eat them like candy.</p> Vegetarian!
Source: My Grandma used to make them every spring. She said ramps are like dandelions and poke salad, you eat them every spring to replenish your minerals lost over a long cold winter without your greens.
Servings: One quart jar.
Ingredient keywords: ramps, water, vinegar, salt, sugar, pickling
View This Recipe

Pickles, refrigerator-style

From Farm Where Life is Good

<p>These simple and sweet crispy treats are nice as a quick side, lunch snack or topping your favorite sandwich.</p>
Source: An amalgamation
Servings: Depends, multiple
Ingredient keywords: cucumber, maple, onion, dill
View This Recipe

Pico De Gallo

From Dothan, Alabama

<p>Fresh seasonal tomatoes, jalapeño peppers, onions, cilantro make this starter perfect on a hot day as a summer snack or entire meal with tortilla chips. Also, can be used in a number of dishes: tacos, quesadillas , eggs, chicken or beans.</p> <p>Equal amounts of tomatoes, jalapeños, onions and cilantro is the secret to what makes pico de gallo work.</p> Vegetarian!
Source: The Pioneer Woman Cooks
Servings: 4-6
View This Recipe

Pico de Gallo Salsa

From Jonesborough Locally Grown

Pico de Gallo is basically a blend of fresh vegetables and hot chile, also known as salsa cruda,salsa fresca, salsa fria or salsa Mejicana. As most salsas, it can be a dip, however it also makes a wonderful dressing on meat dishes. We&#8217;ve had it with the Red Chile Stew also included in this recipe section. Vegetarian!
Source: The Whole Chile Pepper Book by DeWitt and Gerlach pg. 125
Servings: 2 cups
Ingredient keywords: chile, onion, tomatoes, garlic, herb
View This Recipe

Pie Crust

From Dothan, Alabama

<p>For one 9&quot; crust.</p> <p>Method:</p> <p>Measure all but the water into a large stainless or glass bowl. Using a pastry cutter work the ingredients until they resemble small peas. Add the water one tablespoon at a time mixing well with a fork. You&#8217;ve added enough water when dough holds well together without feeling too dry or wet. Gather dough together pressing tightly into a disk. Securely wrap in plastic wrap and refrigerate overnight.</p> <p>Unwrap the crust and place on a floured surface. Sprinkle with enough flour to prevent a crust from adhering to a rolling pin. From the center roll out into a disk pressing edge together as you go. When finished, dough should be approximately 1/16&quot; deep. Use a stainless pastry scraper to loosen from work surface draping over rolling pin. Ease into a pyrex or stoneware pie place. Fold excess dough under rim and make a decorative edge.</p> <p>For a baked shell, preheat oven to 475 degrees. Prick bottom and sides with a fork. Lay in parchment paper then fill with about two cups of dried beans. Bake for five minutes then remove beans and paper. Continue baking for an additional 5 minutes or until bottom appears dry and the rim is golden.</p> <p>Cool completely on a wire rack before filling.</p>
Source: 50 years of trial and error.
Servings: 9" pie crust
View This Recipe

Pineapple & Cucumber Salad

From Statesboro Market2Go

<p>A zesty &amp; flavorful summer salad! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian! Vegan!
Source: eatingwell.com
Servings: 8
Ingredient keywords: oil, lime, seasoning, pineapple, cucumber, pepper, cilantro
View This Recipe

Pineapple Drop Cookies

From Dothan, Alabama

<p>This is one of my grandmother&#8217;s recipes my family has enjoyed for decades.</p>
Source: Grandma Duclos.
Servings: About two dozen.
View This Recipe

Pinto Beans with Collard Greens

From The Wednesday Market

<p>Add a flavorful twist to your Healthiest Way of Eating by combining collard greens with tomatoes and pinto beans. Using canned beans makes this recipe quick and easy. One serving provides you with 1086% of the Daily Value for vitamin K and 238% of vitamin A. Enjoy!</p>
Source: Anna Evans
Servings: Serves 4
View This Recipe

Pinto Refried Beans

From Stones River Market

<p>A really easy and quick recipe that you can use for a side dish refried bean with the topping of your choice as well as filling for tacos, enchilada, burritos and tortillas. Normally used with Pinto Bean Flour, you can also use Red Bean Flour for a buttery taste.</p> Vegan!
Source: Bean Girl
Servings: 4 Cups
Ingredient keywords: PF
View This Recipe