| 31. | Otherwise substitute any good ground chilies or crushed red pepper flakes.
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| 32. | Garnish with red pepper if desired and serve with French bread.
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| 33. | Lay a strip of red pepper on top of each egg.
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| 34. | Season to taste with salt, pepper and crushed red pepper.
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| 35. | 1 8-ounce red pepper to yield 1 cup thinly sliced
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| 36. | 12 ounces whole red peppers or 11 ounces ready-cut strips
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| 37. | +teaspoon crushed red pepper ( more or less to taste)
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| 38. | Add 1 / 2 cup broth, red pepper and thyme.
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| 39. | Remove and discard stem, ribs and seeds of red pepper.
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| 40. | Season with the salt, crushed red pepper and black pepper.
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