Put 1 tsp of cream cheese in center of frito scoop place 1 to 2 candied jalapenos (depending on size) and serve.
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
Candied orange zest:
Remove the
egrees.
Wash and dry jalapenos.
Trim the top of
Cut jalapenos in half lengthwise; remove seeds and center membranes. In a small mixing bowl, combine the cream cheese, cheddar cheese and Cajun seasoning. Stuff about 1 1/2 teaspoonfuls into each pepper half. Cut bacon strips in half widthwise. In a large skillet cook bacon until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.
Place on a wire rack in a shallow baking pan. bake uncovered at 350 for 25-30 minutes or until bacon is crisp. Discard the toothpicks and serve immediately.
Combine the strawberries, jalapenos and pectin in a 4 quart microwave proof bowl.
Cook covered on high for 10 minutes, or until a boil is reached, stirring once during cooking.
Stir in sugar and mix well.
Cook covered on high for 11-12 minutes or until a hard boil is reached.
Boil hard for 1 minute.
Skim off foam.
Ladle into clean hot sterile jars.
Process in a boiling water bath for 10 minutes.
Drain jar of jalapenos completely. Lightly pat dry with paper towel. Put jalapenos back in jar and add cracked pepper. Pack as much sugar as possible into jar. Turn upside down and refrigerate overnight. Pack more sugar; shake and put back in fridge.
Slice Jalapenos into thin slices and dice
dobo, this is a good recipe: #140353 Adobo de Chile [url
Cut and chop cilantro, tomatoes, jalapenos and onions as much or as little as you desire.
Place all ingredients in pot, salt to taste and bring to a boil for about 5 minutes just enough to combine all the ingredients.
Place the sauce in glass jars (keeps sauce fresher in glass) the lid will seal if you store the sauce immediately after you boil the sauce.
Refrigerate, (stores for up to 6 months).
Another secret to keep your salsa fresher longer do not use metal to scoop out the sauce.
ake this a super spicy recipe, but one that a majority
t will overpower the entire recipe.
Mix all ingredients except
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
Deseed and clean ancho chili pods.
Soak for 1 hour in hot water.
Drain and grind.
Reserve.
Place pork and beef cubes into a large stock pot.
Fill with water to cover meat.
Bring to a simmer over medium high heat.
Add jalapenos, garlic, salt, cumin, ancho chili pod paste and pepper.
Bring to a boil.
Reduce to a simmer and cook until meat is done.
Add chili powder and mix all ingredients well.
Simmer for 20 minutes.
Remove from heat and thicken with Masa roux.
Combine the sugar, salt and vinegar in a saucepan and heat until ingredients dissolve. Cool in refrigerator. In a bowl, put the sliced cucumber, red onion, jalapenos, and cilantro. Stir in as much of the sweet and sour sauce as you want. Serve chilled.
Note: The servings depend on how big the cucumber is.
inutes).
Stir in the candied cherries and walnuts and quickly
Cut in fruit.
Soften cream cheese, add sour cream and other ingredients.
Mold in a ball and roll in crushed walnuts.
More fruit you put in prettier it is.
Nice for Christmas.
Makes two cheese balls (1/2 of recipe for one).
Roll balls in waxed paper. Better made the day before.
anned tidbits of pineapple to recipe for a sweeter flavor, or
Day before:
Combine candied fruits, cherries and raisins. Cover and let stand overnight.
hrough.
Meanwhile, for the candied sweet potato pie, boil, steam