rush a thin layer of butter on one sheet and stack
I use 4-6 sweet peppers and 2-3 hot pepper to get the amount in the recipe above.
I grind the peppers in the food processor.
Combine all but the pectin in a pan and bring to a rolling boil.
Remove from heat and let stand for 20 minutes.
Reheat and boil for 3 minutes stirring constantly.
Remove from the stove and add the pectin.
Stir for 7 minutes.
Pack in hot, STERILE, jars and seal with parrafin wax.
You can put this in the smaller jars for gift-giving.
Defrost the puff pastry and separate the strips.
Cut each strip into three squares. Then cut those squares into four squares.
Line mini muffin pan with liners and place a puff square in each liner so the corners go up the sides some.
Put a small amout of brie about 1/4 teaspoons on the squares, then same amount of the hot pepper peach preserves.
Bake at 400 for 12-15 minutes. Remove liners from pastry before serving, if desired.
large saucepan, combine water, hot pepper sauce, lemon juice, and sugar
Toss pecans in butter to coat. Place in single layer on cookie sheet and bake in preheated 300 degree oven for 30 minutes. Toss occasionally.
Meanwhile combine soy sauce and hot pepper sauce. Place hot cooked pecans in sauce mixture and stir to coat. Sprinkle with salt.
Spread on paper towels to cool. Place cooled pecans in jars with tight fitting lids.
Wash and cap hot peppers, leaving in seeds.
Chop fine in food processor. Combine all ingredients except flour and bring to a boil, stirring constantly.
Mix 1 cup flour and 1 cup water to make a runny paste.
Pour into hot pepper mixture.
Bring that to a boil.
Let mixture boil 10 minutes while stirring constantly. Put in jars and they will seal themselves.
For each cup of large pecan halves, melt 2 tablespoons of butter in a shallow pan.
Spread pecans evenly in one layer and bake in a slow oven (300\u00b0) for 30 minutes.
Stir several times during the baking.
Mix 2 teaspoons of soy sauce, 1/2 teaspoon of salt and 3 dashes liquid hot pepper.
Pour into toasted nuts, turning them so the seasonings will be evenly distributed.
Spread on double thickness of paper towels to cool.
Preheat oven to 300\u00b0.
In 8 or 9-inch cake pan, combine pecans and melted butter.
Toast in oven 30 minutes, stirring occasionally.
Add soy sauce, salt and hot pepper sauce.
Toss until coated.
Makes 2 cups.
Contains 209 calories per 1/4 cup.
Remove seed from peppers and chop fine in food processor.
Set aside.
Place in large deep pan the salt, sugar, mustard and vinegar.
Boil 15 minutes.
Mix flour and water in a bowl.
Add to vinegar mixture and stir.
Add peppers.
Cook until thick, about 5 minutes.
Put pepper butter in jot jars and seal, but not tight. Place in water bath 5 to 10 minutes, then retighten ring again. Makes about 8 pints.
Puree 1/3 peppers and vinegar at a time in a blender.
Add salt, sugar and mustard to puree mixture and bring to boil.
Boil for 5 minutes, stirring frequently.
Mix flour and water to a paste mixture and add to mixture while it is at a boil.
To make hotter, add hot pepper seeds.
The more seeds the hotter it is. Put in sterilized canning jars and seal.
Makes 8 to 10 pints.
Preheat oven to 375 degrees F. Grease an 8x8-inch baking dish.
Cut the kielbasa into 24 sllices.
Place the kielbasa and the hot pepper jelly in the baking dish and stir until kielbasa is well coated.
Bake for 30-35 minutes until heated and slightly caramelized, stirring several times during the cooking process.
Serve hot with toothpicks.
n a large bowl cream butter with sugar.
Gradually add
large skillet.
Add hot pepper and garlic.
Saute over
Boil bell pepper, hot pepper, vinegar and sugar to high boil. Add Certo and boil 1 minute (a rolling boil that cannot be stirred down).
Strain.
Add red or green food coloring to color desired. Makes 6 half pints.
For Butter.
Melt butter in medium saucepan over medium-
*Regular lasagna may be used.
Sprinkle each layer with 1/2 to 1 teaspoon hot pepper flakes.
food processor, combine the butter, 6 tblsps of the maple
Stir hot pepper jelly, ketchup, white vinegar, Worcestershire sauce, mustard, and garlic together in a saucepan; bring to a boil and remove from heat. Cool.
Spread cream cheese on wrap.
Top with a layer of hot pepper jelly.
Sprinkle with crumbled Feta cheese.
Layer with carrots, red onion and sprouts.
Fold sides in towards middle, about 1 1/2 inches.
Roll wrap tightly.
Cut in 1/2 and serve.
Combine cream cheese and hot pepper jelly in a bowl.
Beat with electric mixer until smooth.