NDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation
To Make The Pepper Jelly Vinaigrette: In a mixing bowl combine all ingredients. Place into an airtight container. Refrigerate; will last a month.
To Assemble: In a mixing bowl place lettuce and all other ingredients except chicken and toss together with a pinch of salt and pepper. Place onto a plate or in a bowl and place the fresh grilled chicken over the salad. Serve immediately.
Combine green pepper, jalapeno pepper, vinegar and sugar in large saucepan.
Bring to a boil.
Boil 4 minutes.
Remove from heat and let cool 1 minute.
Add pectin and a few drops of green food coloring (if desired).
Pour into hot sterilized jelly glasses and seal.
Makes about five 6 ounce glasses of jelly.
f a food processor enough fresh ripe Roma tomatoes to yield
ollow the rest of the recipe without soaking.
If you
Combine red pepper jelly and 1 tbsp of the
In a saucepan, cook carrots, covered, in a small amount of boiling water for 2 minutes; add zucchini and cook 2 minutes more or until vegetables are crisp-tender.
Drain.
Cover; keep warm. Spray nonstick coating onto the cold rack of broiler pan.
Place fish on an unheated rack.
Season with salt and pepper.
Measure thickness of fish.
Broil fish 4 inches from heat, just until it flakes easily when tested with a fork.
Allow 4 to 6 minutes per 1/2 inch of thickness.
inutes.
Meanwhile heat apple jelly and jalapeno pepper jelly in a saucepan over
r>to\tremove pieces of pepper.
Pour into hot sterilized
a food processor enough fresh ripe Roma tomatoes to
Microwave Method:
Put jelly in 4-cup glass measure.
Microwave uncovered on High 3 to 4 minutes until melted, stirring once.
Add peppers and vinegar; microwave on High 3 to 4 minutes until bubbling.
Pour into 3 hot, clean 6 ounce jars, dividing peppers equally among them.
Cover loosely and refrigerate 1 hour or until jelly has partially set.
Stir to distribute peppers evenly. Cover tight and refrigerate.
Makes 2 1/3 cups.
Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Serve immediately, so the chips don't get soggy.
Put peppers and vinegar into blender.
Blend well.
Add this mixture to sugar in a large pan.
Cook slowly to a rolling boil. Skim.
Boil gently on low flame for 3 to 5 minutes.
Add Certo and coloring.
Return to a boil and pour into jars.
Makes 6 to 8 jars.
Spoon 1 tsp. melted green pepper jelly over each of 12 cheesecakes
Grind jalapeno and bell peppers in food processor.
Combine ground peppers and their juices, vinegar and sugar in a 6-quart or larger pot; bring to a slow boil and boil 10 minutes.
Remove from heat and stir in pectin.
Return to heat and bring to boil; boil rapidly for 1 minute.
Remove from heat and skim off foam. Quickly ladle into hot, sterilized jars leaving 1/8-inch headspace.
Seal.
r use like any other jelly; it's great for a
to 1 tsp of jelly.
May be served as
In a large saucepan stir all ingredients together over low heat until the jelly and marmalade are melted and the mixture is blended.
Cool and chill for a minimum of 8 hours before serving.
For the pepper jelly: Combine the vinegars and corn
Slit each date lengthwise, but do not cut in half. Spread each date to open slightly.
Spoon about 1/2 teaspoon of boursin into each date, spreading evenly.
Arrange dates in a single layer on a serving dish. May be prepared to this point and refrigerated for up to 24 hours. Just before serving, top each stuffed date with 1/4 teaspoon pepper jelly.