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Fire And Ice Marinickles (No Canning Marinated Pickles)

Drain jalapeno and pickle brines into a saucepan.
Stir in your sugar or Splenda.
Bring mixture to a boil.
Pour hot brine over sliced pickles and jalapenos in a heat-safe bowl.
Allow mixture to cool to room temperature.
Stir pickles until they are well mixed with the sweet pickles and pack into jars.
Cover with sweetened brine.
Refrigerate about 1 week, then serve as desired.

Fire And Ice Brunch Bake

Preheat oven to 350 degrees.
Cook rice according to directions (I used Mean Chef's recipe # 53520).
Cook sausage in a skillet until no longer pink.
Combine sausage, rice, salsa, sourcream and 1 cup of the cheese.
Spread in a greased 9x13 baking dish.
Using a small cup, make 6 deep indentions in the rice mixture. Break one egg into each indention and sprinkle with salt and pepper.
Bake 15 minutes.
Sprinkle with remaining cheese and bake for 8-10 minutes more or until eggs are just set in center.

Lime Sorbet And Ice Cream Cake With Mojito Fruit Salad

ld lime syrup in an ice cream machine, following the

Fire And Ice Tomatoes

Combine vegetables in glass dish.
Mix other ingredients and bring to boil.
Boil 1 minute and pour immediately over vegetables.
Cover and chill.

Fire And Ice Salad

Peel and slice cucumbers; cut tomatoes into wedges. (If very large, cut wedges in half.) Chop or dice onion medium fine. Dissolve sugar in vinegar and water. Add salt and white pepper to taste. Keeps well for up to a week.

Fire And Ice

Spread on Triscuits and put under the broiler until bubbling. Can be made and kept for weeks in the refrigerator.
Makes a lot. Terrific spread on rye bread and broiled for an open face sandwich.
Yields 3 dozen.

Fire And Ice

Place onions, tomatoes and bell pepper in a bowl.
In a saucepan, bring all other ingredients to a boil.
Boil for 1 minute only.
Pour over vegetables and chill.
This is good with charcoaled steak.
Makes 6 servings.

Fire And Ice Tomatoes

Mix first 7 ingredients and boil rapidly 1 minute.
While hot, pour over tomatoes that are peeled and quartered.
Cut peppers in strips and slice onion.
Chill overnight.
Add cucumber slices before serving.

Fire And Ice Tomatoes

Use the same water that you have soaked the beans in overnight.
Cover them and cook until tender.
Mix together melted butter, sour cream, molasses, dry mustard and the pinch of sugar. Pour this mixture over limas in a covered casserole dish and bake at 300\u00b0 for 1 1/2 hours.
Serves 4 to 6.

Fire And Ice Salad (Papaya Shrimp Salad)

combine the cooked rice, shrimp, and papaya.
In a separate

Watermelon Fire And Ice Salsa

Combine all ingredients; mix well.
Cover and refrigerate at least 1 hour.
Makes 3 cups.
Serve on sliced oranges or cheese-filled manicotti or with corn or potato chips.
Or top
1 cup dairy sour cream with 1 cup salsa and serve with chips.

Mexican Fire And Ice Casserole

Preheat oven to
350\u00b0.\tCombine all ingredients and mix well. Bake in 1-quart casserole covered about 25 minutes.

Watermelon Fire And Ice Salsa

Combine all ingredients; mix well.
Cover and refrigerate at least 1 hour.
Makes 3 cups.

Fire And Ice Tomatoes

Mix first
7 ingredients in saucepan. Bring to boil and simmer for
1
minute.
Pour
hot mixture over tomatoes, green pepper and onion.
Cover
and place in refrigerator to chill. Before serving,
add
cucumber.
Serve
very cold on lettuce. Serves 8 to 10.

Fire And Ice Tomatoes

Mix vinegar, celery salt, mustard seed, salt, sugar, red and black pepper and cold water.
Bring to boil; boil hard for 1 minute.
Pour hot mixture over tomatoes, green pepper and onion. Cover and place in refrigerator to chill.
Before serving, add cucumber.
Serve very cold as a salad on lettuce or as a relish. Yields 8 to 10 servings.

Fire And Ice

Boil all ingredients except tomatoes, pepper and onion hard for 1 minute.
Combine all ingredients and pour over tomatoes. Chill.
Good for summer picnics.

Fire And Ice Salad

In a large bowl, combine the tomatoes, bell peppers and onions.
Prepare the dressing in a saucepan by combining the vinegar, celery salt, mustard seed, sugar, cayenne pepper, black pepper and water. Boil for 1 minute and pour hot dressing over vegetables. Refrigerate until chilled.
Before serving, peel and slice cucumber; add to vegetables and toss.

Fire And Ice Tomatoes

Combine all vegetables in a large bowl and set aside. Combine remaining ingredients in small saucepan and bring to a boil for 1 minute. Pour mixture over vegetables. Cover and chill for 8 hours. Makes 10 servings.

Fire And Ice Tomatoes

Place tomatoes, pepper and onion into shallow dish.
Combine remaining ingredients and bring to boil.
Boil 1 minute and pour immediately over vegetables.
Cover tightly and chill.

Fire And Ice Tomatoes

Skin and slice 6 large, ripe and firm tomatoes.
Slice 1 large green pepper into strips; slice 1 red onion into rings.
Place in bowl.
Mix remaining ingredients, except cucumber.
Place over heat; bring to boil.
Boil furiously only 1 minute.
Pour over tomatoes while hot.
Cool.
Just before serving, add 1 peeled and sliced cucumber.

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