Steak Pizzaiola with Onions, Red and Green Peppers and Olive Oil
Show: Emeril Live
Episode: Off the Vine
Rate This RecipeRead users' reviews (1)
- Recipe categories: Meat, Beef, Vegetables, Potato, Onion,
- recipe
- ratings & reviews(1)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Grilled Shrimp Scampi
(01:30)
-
Strawberry Trifle Shortcake
(00:03:27)
-
Shrimp Scampi
(00:03:27)
-
Onion How-Tos
(01:54)
-
Three Simple Appetizers
(02:38)
-
Ham and Cheese Spirals
(02:46)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
Easy Party Appetizers
(01:47)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Healthy Summer Sides
13 Photos
-
Healthy Carbs You Should Be Eating
7 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family-Friendly Weeknight Dinner Recipes
20 Photos
-
Taco Ideas
9 Photos
-
Top Cheeseburger Recipes
18 Photos
-
Easy Summer Party Recipes
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 1
Showing 1-1 of 1
Sort by:
SELECT
By chrisleo@ptd.net
Kutztown, PA
on September 15, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Even with challenged cooking skills I found this one to be quick, simple and impossible to mess up. The results are beautiful and impressively delicious.
I used home-grown peppers of various colors from a coworker of my husband's. We didn't think we had hot enough peppers but the zing was more after cooking them and poring Brandy over. Not sure of the science there but it was perfect for our hot likes.
I did this twice and still couldn't get the Brandy to light. Perhaps a flat dish would work better. Would like a suggestion to this effect if anyone would be so kind. The taste was still fabulous even if it didn't light.