It’s no mystery… as fans of At Home, we love Paul! In fact, we even have a special YouTube playlist devoted to all the episodes he starred in!
Everybody’s favorite co-host is back in the kitchen in this special show from 2009. Mr. Paul Williams is helping Arlene make one of his favorite meals: hot peppers stuffed with sausage and cheese. To go with it, Arlene makes some “so good noodles” and an apple tart, and Paul helps make a tossed salad.
It’s important if you’re working with really hot peppers to wear gloves. These protect your skin and also prevent you from spreading the spicy pepper residue on other things because you can just throw away the glove when you’re finished. You’ll notice that Arlene and Paul struggle a bit with the flimsy plastic gloves they’re wearing, which caused a few chuckles with the crew behind the camera. In a later episode, a viewer actually mailed Arlene some pairs of latex kitchen gloves, which worked much better. Whatever you do, be sure not to touch your eyes or face when working with hot peppers, and be sure to wash your hands thoroughly when you’re done!
NOTE: Arlene didn’t have an exact recipe for her salad, so we included a different tomato and cheese salad with this post.
Paul’s Favorite Stuffed Peppers
Ingredients
- 1 lb mild Italian sausage
- 3/4 cup Italian breadcrumbs
- 1 1/2 cups mild cheddar cheese, shredded fine, divided
- 2 cans condensed tomato soup (15 oz, each)
- 10 long peppers (banana, cubanelle, or your favorite)
Instructions
- Preheat oven to 325 degrees. Using kitchen rubber gloves, cut tops off peppers and remove seeds and membranes. Rinse and allow to drain well.
- In a skillet, over medium high heat, brown sausage and break into small pieces. Allow to cool to lukewarm. Add breadcrumbs, 1/2 can of soup (undiluted), and 1/2 cup cheddar cheese to sausage and mix well to blend.
- Stuff sausage mixture into cleaned peppers, cutting peppers in half crosswise if they're too long and you can't reach bottom of pepper.
- In a deep skillet, place remainder 1/2 can of soup and the other full can. Rinse each can full with water and whisk until smooth. Place stuffed pepper in skillet and bake in preheated oven, uncovered. Bake about 1 1/2 hours. Turn oven off and let peppers remain in oven for 1-2 hours.*
- When ready to serve, turn oven to 350 degrees and let bake another 45 minutes until hot and bubbly. Remove from oven and sprinkle with remaining 1 cup cheddar cheese. Makes 4 to 6 servings. Enjoy!
- *Note: If time doesn't permit to do this, just cook peppers 1/2 hour longer at full heat.
Arlene’s “So Good” Noodles
Ingredients
- 1 lb angel hair pasta, cooked to package directions
- 1/4 cup butter
- 3 Tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 3 Tbsp fresh basil, chopped
- Freshly ground black pepper
- Red pepper flakes (optional)
Instructions
- Drain pasta and return to cooking pot. Add oil and butter to noodles and mix well to coat. Sprinkle with Parmesan cheese, basil, fresh cracked pepper and red pepper flakes, if using, and mix well. Add more oil if it seems to dry.
- Serve with Paul's Favorite Stuffed Peppers (recipes included). Spoon some of the pepper sauce into noodles, just enough to color pasta and more when served. Makes 4 to 6 servings. Enjoy!
- Note: If you are serving these noodles as a side dish with another entree, you may want to saute some chopped onion and garlic and add them to the noodles for additional flavor. Delicious!
My Apple Tart
Ingredients
- 1/2 pkg frozen puff pastry (17.5 oz), thawed
- 5 apples any variety
- 1/2 cup chopped walnuts
- 1/4 cup raisins
- 1 Tbsp flour
- 2/3 cup brown sugar
- 1/4 cup honey
- juice of half a lemon
- 1/2 tsp lemon zest
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup cold butter, cut into pats
- sugar
Instructions
- Preheat oven to 350 degrees. Carefully pull thawed pastry into a circle shape as much as possible. Place on a shallow cookie sheet.
- In a bowl, place sliced apples, walnuts, raisins, flour, brown sugar, honey, lemon juice and zest. Mix well to combine. Place mixture in center of puff pastry, mounding as needed. Dot with butter pats. Begin to fold outer edge up over the apples, in a ruffle fashion and pinch dough to keep in place. Dough will not cover apples entirely. Sprinkle with sugar and place in preheated oven.
- Bake for 30 to 40 minutes, testing to be sure apples are tender. A light glaze may be drizzled over top if desired. Makes 6 to 8 servings. Enjoy!
- Note: To make a light glaze, in a bowl, combine 1 cup powdered sugar and a little fresh lemon juice. Mix to a thin consistency and drizzle over tart.
Cheese, Tomato and Basil Salad
Ingredients
- 1 lb chunk mozzarella cheese
- 3-4 ripe tomatoes, firm
- 1 Spanish onion, medium
- 1/2 cup olive oil
- 2-3 Tbsp red wine vinegar
- Salt and pepper
- 1 cup fresh basil leaves or 2 Tbsp dried leaves
Instructions
- Cut cheese into 1/4 inch slices.
- Cut tomatoes into 1/4 inch slices.
- Cut Spanish onion into 1/4 inch slices and separate into rings.
- Alternate and overlap cheese and tomato slices around outer edge or a platter. Scatter onion rings over top.
- Combine olive oil, red wine vinegar, salt, pepper and basil leaves in a food processor or blender. Process until blended well. Pour over cheese, tomatoes and onions. Serve immediately. Makes 5 to 7 servings. Enjoy!
Transcript
The transcript from this program is not available.
Add comment